Koji is an ingredient used for fermented foods such as miso and Sake, made from grain such as rice, wheat, soybean, etc. The beneficial bacteria promote gut health and are also rich in enzymes that help to digest protein, carbs and fat while increasing the bioavailability of minerals.
Unlike the numerous words used to describe it, there are few foods more ubiquitously strange in the Japanese culinary canon than natto.
With the changing of seasons, there is also a change in one’s lifestyle. A common change in Japan is one’s diet. Since spring brings warmer weather, the food tends to be lighter. Beef and pork are a little dense, so fish and tofu become the popular protein of the season. Although fish might not be everyone’s cup of tea, there are different types to suit your taste or to slowly wean you into possibly liking it.
Described as flowery sweet, sakura have a soft cherry taste that goes well with a lot of different food. Here are some of the traditional foods you can try to satisfy your sakura tooth.
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