Blog – Tagged "Blog post"– Page 2

PRODUCER SPOTLIGHT: Yasashi Ume-yasan - The best umeboshi you've ever tasted!

PRODUCER SPOTLIGHT: Yasashi Ume-yasan. The best umeboshi you've ever tasted!

Posted in Blog post, Japanese food, Producer spotlight, Umeboshi

Osechi: Why your first meal of the year is the most important

Osechi ryōri (おせち料理) consists of the traditional dishes eaten in Japan on New Year’s Day.

Posted in Blog post, Japanese food, New Years, Osechi

Umeboshi

One of the traditional Japanese food that strikes foreigners is “umeboshi.” It is a small red fruit that is also known as Japanese pickled plum.

Posted in Blog post, Japanese food, Umeboshi

Oden: The Essential Winter Comfort Food and Cure-All

How do the Japanese cure a cold or a cough? Well, every culture has a magical soup or stew that warms the body and soul. For the Japanese, it is oden.

Posted in Blog post, Japanese food, oden

The Okinawan’s Philosophy of Hara, Hachi, Bu

Hara Hachi Bu has been touted as the “secret” to Japanese longevity, a Confucius teaching that advocates to only eat until you are 80% full.

Posted in Blog post, Japanese food, Okinawa

Japanese fermented foods: Koji

Japan has an incredibly rich culinary history of fermented products. One microbe stands above the rest and that is the mold koji.

Posted in Blog post, Fermented food, Japanese food, Koji, Tsukemono

The Kyoto Coffee Scene

The coffee scene in Kyoto is humble but can compete with the international scene.

Posted in Blog post, Coffee, Japanese food, Kyoto

A Brief Introduction to Dashi, the Heart of Japanese Cuisine

Written by Teni Wada

Read a Japanese cookbook, and you’re bound to come across dashi, a soup stock or broth that is perhaps the quintessential Japanese ingredient. But what exactly is dashi, and should you make your own?

Posted in Blog post, Dashi, Japanese food

Harvest your next delicious meal from a Japanese tree

Written by Sarah Kante

In Japan, flowers and buds are part of the culinary experience: from the Imperial Seal to sakura, ume to angelica buds, what will the seasons bring to your plates?

Posted in Blog post, Japanese food

Celebrate Fall With These 5 Japanese Ingredients

Written by Teni Wada

Here are 5 flavorful seasonal ingredients that you can easily incorporate into your meal plan to celebrate fall.

Posted in Blog post, Chestnuts, Japanese food, Mushrooms, Persimmons, Pumpkin, Satsumaimo

Momiji-Gari and Embracing Autumn Leaves in Japan

Written by Austin Rettinhouse

Cherry blossoms, or sakura (桜), are arguably the most easily identifiable cultural symbol of Japan. However, to many in Japan, momiji (紅葉), or maple leaves, are just as culturally significant and an unmistakable marker signaling the start of autumn in Japan.

Posted in Blog post, Japanese culture

His Majesty Akihito’s Diet

Written by Sarah Kante

Wonder what the last remaining emperor in the world eats? The answer may surprise you. And there's one thing he's forbidden from eating. Can you guess what it is?

Posted in Blog post, Japanese food