Blog
Would you like some bacteria to go with your meal?
Looking to get all the balancing benefits of probiotics without using supplements Natto could be the answer.
PRODUCER SPOTLIGHT: Ishiwata Shoten - 3 reasons why this is the first real oyster sauce you've ever tasted
The thick and full-bodied taste of Ishiwata Shoten's oyster sauce is something you won't soon forget.
How to Cure Your Post-Holiday Stomach with a Traditional Japanese Porridge
In Japan, the recovery meal of choice following the holiday indulgences is nanakusa gayu (七草粥).
Mochi and the Traditional Japanese Art of Mochitsuki: Yoi-sho!
The Japanese tradition of making mochi for New Years is followed in households throughout Japan as oshougatsu approaches.
PRODUCER SPOTLIGHT: Yasashi Ume-yasan - The best umeboshi you've ever tasted!
PRODUCER SPOTLIGHT: Yasashi Ume-yasan. The best umeboshi you've ever tasted!
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.
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.
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.
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.
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.
The Kyoto Coffee Scene
The coffee scene in Kyoto is humble but can compete with the international scene.
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?
- Page 1 of 2
- Next page