Every culture has its own special foods prepared to usher in luck for the coming year. In the American South, black-eyed peas are a staple. In Spain, people eat grapes at the stroke of midnight. And in Japan, ozoni is a traditional dish eaten for breakfast on New Year’s Day. Ozoni is a type of mochi soup typically accompanied by vegetables, herbs, fishcakes, and chicken. However, each region of the country puts its own spin on the dish.
The most distinct differences in ozoni can be found between the recipes of the east and west of Japan. In the Kanto region (the eastern side of Japan), the broth of the soup is amber and light, with the flavor stemming from a base of bonito dashi and the simple but flavorful additions of soy sauce and sake. The star of the dish, the mochi, is rectangular and toasted before being added to the soup, giving it a crisp exterior and chewy interior. Another aspect of the Kanto style is komatsuna, a type of mustard green that is plentiful during the winter months. For a final touch, the soup is garnished with twists of yuzu peel for color and taste.
While the country's eastern side has a propensity for simplicity, the western side has leaned into indulgence. The ozoni broth there is supplemented with saikyo white miso, which lends a richer and somewhat sweet tang to the kombu (seaweed) based broth. Another distinction is the mochi, which is round and boiled separately, then added to the soup just before serving. Round mochi was the norm in Japan for about 400 years, as it was handmade. However, as people moved to larger cities and industrialization began, it became easier to make and cut rectangular mochi, thus leading to a divergence in styles. Root vegetables make up the bulk of the soup, with daikon, taro, and carrot being abundant despite the cold. And for an umami finish, bonito flakes that flutter in the heat before almost dissolving into the broth are a must.
As with many traditional foods on the New Year’s menu in Japan, there is symbolism to be found in the ingredients of ozoni. The chewy stretch of mochi symbolizes flexibility, longevity, and endurance. And in its circular form, it is also said to echo the ideas of peace and harmony in the new year. The kamaboko fish cakes, formed into two-tone slices, have dual meanings in their colors. White represents purity, while pink, an offshoot of red, is said to ward off evil and welcome luck. Finally, the chicken and greens symbolize honor and recognition, drawing from similarities in the sounds of the two phrases.
Ozoni is a dish that summons up strong memories for many Japanese. Not only is it a reminder of joyful New Year’s celebrations and time with family, but it also shows each household’s unique heritage and background. Marriages across regions bring about the merging of recipes, and moves from one part of the country to another lead to the adaptation of ingredients, making each family’s recipe as special as the members of the family themselves.
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
Of the many ingredients used in wagashi, Japanese sweets, one of the most indispensable is kinako. Whether used as a topping, binder, or toasty addition to ice creams and drinks, kinako’s place in Japanese cuisine proves its versatility in the kitchen.
Made from dried, milled, and toasted soybean flour, kinako has a golden color. In its raw form, it has a toasted, nutty flavor and aroma often compared to peanuts. It is often added to both sweet and savory dishes including dressings and the flour of cakes and donuts. A sweetened version is used as a powdery topping for various Japanese confections—particularly mochi—such as daifuku, warabi mochi, dango, and ohagi.
With a history dating back to the 8th century during the Nara period, soybean flour has been used as an ingredient in Japanese cuisine for centuries. That being said, it only became more widespread during the 17th and 18th centuries in Edo Japan as production methods developed and wagashi began to grow in popularity. In fact, the tradition of topping mochi with kinako is thought to have been started by the shogun Tokugawa Ieyasu sometime in the late 16th or early 17th century.
Those traditions stand strong to this day! Most often, when shopping at small stalls and shops specializing in wagashi, you’ll find a healthy layer of kinako powdered atop your treats. In recent times, however, people have begun experimenting with new ways to use kinako in the kitchen. When looking for recipes, you’ll find kinako even added to smoothies, yogurt, and oatmeal for a boost of protein and fiber! There are also other forms of kinako, including a version made from black beans—which is said to have more protein and nutritional value.
Despite the popularity of kinako, domestic production of kinako in Japan mainly utilizes soybeans sourced from outside Japan. This has put a strain on domestic producers, as nearly 90% of all soybeans used in Japan are imported. As such, heirloom varieties of soybeans have become rare in Japan, one of which—tsukui soybeans—has gained the nickname “phantom soybeans.” There are still soybean producers in Japan working hard to keep the tradition and industry alive, working alongside craftspeople and other producers to create local kinako and other products.
So, when shopping for kinako, try to find domestic producers in Japan to help keep their traditions alive! And experiment with new ways to add a toasty, nutty flavor to your recipes. A world of cookies, cakes, breads, dressings, and toppings awaits!
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When many travelers I know visit Japan, they tend to plan a spring trip to enjoy the brief (and sometimes unpredictable) sakura and ume blossom season. While that’s among the prettiest times of year to visit, fall in Japan has its own unique beauty to be experienced. As summer begins to wind down and the first chills of the not-so-distant winter start to settle in, the leaves of the many trees across Japan begin to change color. This brings with it a cozy vibe similar to what some of us might be used to, including autumn-inspired treats.
Of all the fall transformations, one of the most beloved in Japan is the change of the maple leaves, or Momiji in Japanese. Changing from green to stark red and orange, it is a quintessential symbol of fall.
As such, when traveling throughout Japan, you’re bound to find various treats inspired by (or even made from) Momiji. While the season may be brief and the fall colors quick to change, these treats help to preserve the fleeting time that comes once a year.
One of the most iconic of these fall-inspired treats is Momiji manju. Unlike steamed manju, a Chinese bun, Momiji manju uses a castella, cake-like batter that makes them sweet and fluffy. Regular manju are usually filled with savory meats, while Momiji manju are baked and contain a sweet filling. These maple leaf-shaped treats are traditionally filled with sweet bean paste and toasted to a golden brown, not unlike some of the true fall colors you’re likely to see around Japan. Nowadays, however, you can even find them made with a variety of fillings from chocolate to matcha and custard cream.
The person we have to thank for the invention of this treat is Takatsu Tsunesuke, a wagashi artisan, who created the sweet for a ryokan, or Japanese inn, on Miyajima Island in 1907. The Hiroshima Prefecture artist inspired a multitude of Momiji-shaped treats throughout the prefecture, so much so that Momiji Manju became a symbol for Hiroshima.
Hiroshima isn’t the only prefecture with a famous Momiji treat! When traveling to Osaka in the Fall, make sure to try tempura maple leaves, a sweet crunchy twist that includes a real taste of Momiji.
Traveling to Japan in the Fall is not only a beautiful experience, but also a very delicious one!
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Nearly 500 years ago, 16th-century Portuguese sailors experienced an unexpected turn in their journey that would change the course of Japanese history (and its food) forever. Bound for Macau and blown off-course, the group of sailors made landfall on the southern island of Tanegashima in modern-day Fukuoka Prefecture. It was there that they would eventually set up a trading post as the first Europeans to step foot in Japan.
Along with weapons to fuel Japan’s civil war, they traded in tobacco, soap, and as one might guess, food! This continued until 1639 when the Portuguese were banished from Japan due to fears that their introduction of Christianity threatened contemporary powers. However, their imprint on Japanese food was there to stay.
The first iteration of what would come to be known as tempura was, in fact, a Portuguese dish called piexhinos de horta, meaning “little fish of the garden.” Unlike its name might suggest, this was a dish made not from fish, but rather from green beans. The crunchy texture, covered in batter and deep fried, was enjoyed by Portuguese people during Lent because of its similarity to crispy fried fish. In fact, the name tempura comes from the Latin word tempora, referring to the fasting time during Lent.
Tempura has evolved significantly, with various vegetables and seafood now served in tempura restaurants. After inheriting the dish, Japanese chefs gradually lightened the batter to what it is today. Different regions in Japan developed their own versions: Nagasaki had a thicker, fritter-like version, while Kyoto and Osaka focused on vegetables with lighter batter. In Edo (modern-day Tokyo), the batter began to resemble its current form, with seafood as the primary ingredient. The batter and sesame oil were used to reduce the fishy smell.
Today, the art of tempura continues to evolve, with variations across Japan altering the batter or frying oil. Tempura's influence has even reached beyond Japan's borders. With its rich history, the future looks bright for this treasured dish!
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If you're a vegetarian traveling in Japan, you probably know that sometimes it can be quite a task to find suitable food. Most Japanese dishes contain animal products in one way or another, with dashi, a fish-based stock, being integral to much of Japanese cooking. For those looking for veggie-packed meals, despair no more; oyaki are here to save the day.
Oyaki are a specialty of Nagano Prefecture and have gained footing as both a food stall snack and a home-cooked comfort food due to their simple but delicious nature. Served as both a quick bite and a full-blown meal, oyaki have earned their spot at the table over the years. These round dumplings are made from a dough composed of wheat and buckwheat, which gives them their signature chew. The dough is stuffed with a wide variety of fillings and cooked using a handful of different methods.
There are a million ways to stuff an oyaki, but though the possibilities are endless, they all tend to follow one basic trend. The fillings are vegetable-forward and seldom contain meat, making them a great choice for vegetarians. Some popular standbys include mushrooms, Japanese leeks, daikon radish, nozawana (pickled greens), and hijiki seaweed. These vegetable-based fillings are often supplemented with herbs and other staples of Japanese cooking such as green onion and miso paste. For those seeking a sweeter bite, oyaki also come in a variety of subtly sweet flavors. Some fillings include kabocha (Japanese pumpkin), tsubu-an (lightly sweetened red bean paste), apple, and even sweet potato.
Given the simplicity of oyaki, they are a wonderful canvas for highlighting seasonal produce. In the spring, you'll find greens such as nanohana (rapeseed blossom), kogomi (ostrich fern), and nobiru (wild rocamble). Summer shines the spotlight on tomatoes and nasu (Japanese eggplants). In the fall and winter, sweet potatoes, white potatoes, maitake mushrooms, and chestnuts become the stars. No matter what time of year it is, you are sure to find an oyaki suited to your tastes!
When it comes to cooking these delightful dumplings, there are several methods to choose from. Traditionally, they are partially dried and then cooked in the ashes of hearth fires, allowing them to char and take on a smoky flavor. Today, that method is less popular, though some shops in Nagano still make them that way. More often, sellers prefer to fry and then bake them, which achieves a fluffy inside and crisp, chewy outside. Many home cooks use more accessible means such as steaming, boiling, and pan-frying. This means oyaki can be as diverse in textures as in fillings.
If you are looking to try oyaki at home, there are plenty of recipes available online that can be easily adapted to fit the produce available in your area. Play around with the fillings and cooking techniques to make them your own! The beauty of oyaki is its flexibility. What would you fill your oyaki with? Let us know in the comments below!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
Japan is known for being a country that truly appreciates the changing of seasons. With picnics under the cherry blossoms in the spring and foliage treks in the fall, the country is acutely aware of each season's transition. The same sense of appreciation extends to seasonal ingredients. With dropping temperatures and leaves comes the arrival of fall favorites such as chestnuts and sweet potatoes, and with it, one of my favorite Japanese treats of all time: daigaku imo.
This beloved snack is composed of bite-sized chunks of Japanese sweet potatoes which are deep-fried, then coated in a sweet soy sauce glaze and garnished with black sesame seeds. The candied potatoes are perfectly soft on the inside and enveloped in a delightfully crisp layer of set glaze, making for a satisfying sweet tooth fix.
This method of frying and sugar-coating food is not entirely original to Japan. In Osaka, records can be found of early 1900s cookbooks that introduced Chinese cooking techniques and recipes. One such technique is called “ba si” in which ingredients are fried and coated in a simple candy coating of water and sugar. Among the recipes is one for lard-fried, sugar-stewed sweet potatoes called “ba si di gua,” which strikes quite the resemblance to daigaku imo. In Osaka, Kobe, and Yokohama, you can still find this version of the snack in many restaurants going by the Japanese name of chukka potato, or Chinese potato, where it is served sans sesame seeds and soy sauce flavoring.
This simple snack comes with a curious name. “Daigaku” means university or college while “imo” means potato, so altogether the name means university potato. While this snack certainly does not hold a degree, it did get its start near college campus grounds.
It is said that the snack rose to popularity in the early 1900s. Japanese sweet potatoes were cheap and very filling, making them the perfect food for university students in Tokyo. Some origin stories affiliate the first daigaku imo sellers with the well-known Waseda University. However, the majority say Tokyo University has the claim to fame with Mikawaya, a roast sweet potato vendor located just outside the gates, often credited with being the first to serve up this sweet treat. Either way, college students everywhere quickly fell in love with the convenient confection, and that love continues to be seen today with daigaku imo appearing at fall festivals nationwide.
If you have the good fortune of traveling to Japan in autumn, be on the lookout for daigaku imo, which is made even more delicious by the freshly harvested sweet potatoes. In big cities like Tokyo and Osaka, you can often find it at street stalls. In smaller cities and towns, keep an eye out for it at roadside stations (michi no eki) and in the prepared food section of supermarkets. In just one bite, you too will understand how the simple college potato has graduated to such popularity!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
As the days grow shorter, and the autumn chill begins to give way to the cold of winter, the colors of Fall start their gradual decline across the hills and mountains of Japan. A once familiar sound has grown less familiar as years have gone by: the call of the yakiimo truck. Once a staple as present as ice cream trucks in the US during the heat of summer, the humble yakiimo vendor has become a rarer and rarer sight – and sound – in recent years.
For many years, the song of “yakiimo, ishi yakiimo!” was a normal and expected sound as day turned to dusk. Vendors, driving special kei-trucks equipped with an open-flame stone brazier, make their slow crawl through back and side streets advertising their wares: baked Japanese sweet potatoes, otherwise known as yakiimo.
Once transported on push carts and now by truck, these delicious treats are as ubiquitous in Fall and Winter in Japan as pumpkin spice and gingerbread are in the US. Starting in mid-Fall, you’ll begin to see yakiimo-flavored items in grocery stores, konbinis, and more – including chips, candies, ice cream, pastries, and breads. You name it, and there’s probably a yakiimo version of that treat.
The obsession isn’t hard to understand after the first time you take a bite of one of those warm, baked sweet potatoes. What might be surprising, however, is how sweet and heavenly yakiimo are in their natural state, without any sweeteners or salt, straight from the hot stones of a vendor’s truck. They’re fluffy and piping hot, with steam pouring into the cold winter air as you split them open. The outside is crispy, and the inside soft and moist.
Despite their delectability, the traditional yakiimo truck has become less and less common in recent years. It’s far more common to find yakiimo stands stationed outside supermarkets, department stores, and konbinis. That isn’t to say the tradition is gone, however, as there are still vendors making their rounds and trying to revitalize the business! Some vendors are adapting to modern times by using social media to market themselves and announce their locations. By doing so, they leverage the popularity of food trucks and the networking opportunities of social media.
While nothing beats the skill and knowledge of an expert yakiimo vendor, it is possible to experience your own Japanese winter treat at home. If you can get your hands on a high-quality satsumaimo, here are some tips for making the best yakiimo you can without a hot stone brazier: Thoroughly wash and dry your potato (the best ones often have some brown syrup oozing from each end), wrap it in foil, and place it on a baking tray in your oven. Bake it at 375 degrees F until soft – about 90 minutes. Then, turn off your oven and let your yakiimo rest inside for another hour. After that, it’s time to enjoy a taste of Japanese winter!
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Japanese mushrooms have been gaining widespread attention for their health benefits and their potential as meat substitutes in plant-based diets. Japan boasts a rich variety of mushrooms and a long-running foraging culture that dates back centuries. As such, fungi play a crucial role in Japanese cuisine, serving as a source of umami in dashi and providing a meaty texture in shōjin ryōri (Buddhist cuisine).
Here are some of the most popular mushrooms found in Japanese cuisine:
These slimy, clustered mushrooms may not appeal to everyone at first glance, but are a popular seasonal ingredient from September to November, making their way into miso soups and even tempura dishes!
Globally found from Europe to Africa, enoki mushrooms are a staple in Japanese dishes due to their easy cultivation. They require careful cooking to avoid burning and are typically added to soups and stews for their delicate flavor, though they can also be fried for a crispy treat.
Originally coming to Japan from Europe in the 1990s, these interesting mushrooms have a unique crunchy texture that some liken to raw abalone or scallops. They don’t have a very strong smell or taste, making them a versatile choice for those new to mushrooms. Due to their dense fiber content, cutting them vertically is a popular technique that makes them easier to marinate, while cutting them horizontally into round discs maintains their distinctive texture.
While there are different types of this crunchy mushroom found across Japan and throughout the world, the arage kikurage is most famous in Japan. It is a staple in Japanese-style Chinese cuisine and ramen dishes.
Readily available through modern production but rare in the wild, these clusters of almost leafy mushrooms are known for their crisp mouth feel and ability to withstand high cooking temperatures, making them a versatile ingredient in the kitchen. They can be marinated and are perfect for sautés and stir-fries!
Another widely cultivated mushroom, bunashimeji can be found in the wild sprouting from fallen logs and trees in the Japanese countryside during the fall. Both brown and white varieties are cultivated today. High in potassium, vitamin D, and dietary fiber, these mushrooms are an umami powerhouse often added to soups and stews to add extra depth as they simmer away.
Known for their crunchy texture and savory taste, shimeji are versatile and appear in stir-fries, soups, and even tempura dishes. They usually come in little clusters that can be easily broken apart and trimmed in no time, making them perfect for low-prep recipes.
Eaten in Japan since the Kamakura period (1185-1333), shiitake is one of Japan's most well-known mushrooms. They’ve been cultivated since the 1600s, which was also when a method for drying shiitake was first invented. These umami-rich mushrooms are perfect for creating robustly-flavored vegan dashi or adding a meaty texture and flavor to sautés.
Celebrated since the 8th century, as documented in the ancient Japanese poetry collection "Manyoshu," matsutake mushrooms are revered for their distinct aroma, described as the “Scent of Autumn.” They are a luxurious addition to dishes, whether grilled over charcoal, steamed, or cooked with rice in takikomi gohan recipes.
This brief overview of Japanese mushrooms is only a snapshot of the rich and diverse world of fungi. May it inspire you to incorporate more mushrooms into your meals!
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When I first stumbled across jimami tofu early on in my time in Japan, I mistook it for yet another version of Japan’s beloved flan-like dish, purin. Stumped by its jiggly smooth texture, I poured on the brown sauce that accompanied it assuming it was some sort of caramel, only to be met with the familiar taste of soy sauce. But after taking a bite, I fell in love with its delicious balance of sweet and salty. Soon after, jimami tofu became a staple on my shopping list.
Unlike regular tofu, which is made from soybeans, jimami tofu gets its nutty taste from peanuts. The peanuts are soaked in water, blended, and strained after which the resulting nut milk is heated and thickened with starch, which gives the tofu its signature jiggle. The mixture is then poured into a pan or mold and cooled in the fridge until solidified. When it is time to eat, it is turned out of the pan, cut into pieces, and served with a variety of toppings and sauces.
This simple dish was once served only at celebrations, but it has now become a standard item on izakaya menus across Okinawa. Jimami tofu has even made its way into souvenir shops, becoming a hit among tourists.
Jimami tofu has long been a staple in Okinawan culture, with some speculating that it was first invented over 120 years ago in the Yaeyama islands after locals were introduced to a similar variety of tofu made from sesame seeds. In the absence of an abundance of sesame seeds, Okinawans used what was available instead. “Jimami” or “jimame” means groundnut or ground bean in Okinawan dialect. Local peanuts have been a source of protein in the Okinawan diet for quite some time, with harvests usually hitting markets between the end of summer into October. Although these local harvests are now often supplemented with imported peanuts to keep up with demand, this local favorite is still readily available in most Okinawan supermarkets.
Jimami tofu is not entirely unique to Okinawa, however. Similar versions can be found in some areas of the Kyushu region of Japan such as Mei, Nagasaki, and Kagoshima going by the name of “dakkisho tofu”. This dish is endlessly versatile, dabbling in the worlds of both savory and sweet. Toppings for the peanut tofu vary from place to place. People in Okinawa tend to favor soy sauce and sometimes even add wasabi for a spicy kick, whereas it is commonly topped with salty umeboshi (Japanese pickled plums) and soy sauce in Kagoshima. In Nagasaki, jimami tofu is typically accompanied by yuzu zest (a Japanese citrus fruit with notes of lemon, mandarin, and grapefruit) or fruit and miso paste. In dessert form, it is often served with a sweetened soy sauce or black sugar syrup and grated ginger.
No matter the topping, jimami tofu offers a delightful departure from the standard soybean tofu. Simple and satisfying, it can even be made at home for a taste of island flavors anywhere.
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
Acerola, a small cherry-like fruit with a sweet and tart taste, has become a beloved flavor in the southern prefecture of Okinawa, Japan. Although it goes by many other names such as Barbados cherry, West Indian cherry, and wild crepe myrtle, the fruit is known as acerola in Okinawa and can be found not only in a variety of foods but also in skincare products.
Although acerola is native to Central and South America, it thrives in subtropical climates around the world. In fact, it is grown in areas of the United States including Texas as well as in parts of Asia. In Okinawa, it is primarily grown in the northern region of the island where the warm heat, dry soil, and strong sun exposure allow it to flourish without the help of a greenhouse.
Acerola is said to have first made its way to Okinawa in the late 1950s after being brought back by locals returning home from Hawaii. However, production did not truly take off until the early 1980s. Initially, distribution was limited to the immediate areas surrounding the farm, as the crop was delicate and hard to ship without incurring damage. The fresh-picked fruit also had a short shelf life, only lasting two to three days without refrigeration. As a result, today’s acerola market features products that have been creatively manufactured to prolong shelf life and preserve the fruit’s bright color and flavor.
One of the most popular products is refreshing and eye-catching acerola juice, which lends a pop of ruby red color to vending machines and convenience store fridges across Okinawa. Other best-sellers include syrup, jam, vinegar, salad dressing, flavored honey, and tea. Okinawan acerola, which is said to be sweeter than its Brazilian counterpart, is also a popular flavor for sweets including hard candies and gummies. In some cafes on the island, you can also find delightful treats such as smoothies, jelly drinks, sorbets, and even alcoholic beverages.
Not only is it delicious, but acerola is also a powerhouse of health benefits. Acerola producers note that the fruit is full of vitamin C, with some claiming that it has 1,700mg per one hundred grams – a staggering 30 times the amount found in lemons. It is also said that this tasty fruit is high in polyphenols, a type of antioxidant that can be found in blueberries and grapes.
Given these properties, some believe acerola offers dermatological benefits and helps prevent signs of aging. As a result, it has become a popular ingredient in Japanese beauty and skincare products as well. Today, there is a plethora of acerola lotions, serums, face washes, and balms available for purchase. You can even find Japan’s popular pre-packaged sheet masks infused with acerola extract.
If you are lucky enough to have the chance to visit Okinawa, be sure to keep an eye out for this gem-like fruit and try it for yourself!
About the author:
Nadine Lindskog
Nadine first became interested in Japan and Japanese culture after working with an exchange program at her university. After hearing so many wonderful things from the exchange students she worked with she was longing for a chance to see Japan for herself. That opportunity came to her in the form of the JET program where she spent 5 years on a small island in the beautiful prefecture of Okinawa. While living in this very rural community of just under 1,300 people she was lucky to experience a glimpse into some of Okinawa’s unique traditions and culture. In her free time, she traveled the main island of Japan as well as eastern Asia, seeking out the most delicious foods and exciting experiences. She currently resides in the United States but hopes to return to Japan in the future.
If you are familiar with Japanese candy and sweets, there is a good chance you've heard of ramune. And if you've happened to visit Japan during the summer, you've likely heard the tell-tale sound of ramune being consumed. So, what exactly is this iconic summer beverage, and what has contributed to its widespread popularity?
Ramune, derived from the word "Lemonade," originated as a lemon-lime flavored soda created by British pharmacist Alexander Cameron Sim in Kobe. Initially marketed as a preventive remedy for cholera, it was originally known as "mabu soda" (マブ ソーダ, marble soda), named after one of ramune's most recognizable features—the Codd-neck bottle. This bottle was not named after the fish, but rather the creator of the bottle, Hiram Codd. It features a marble in the neck of the bottle that is held in place by the pressure of the carbonation, effectively sealing the bottle. Once opened, this marble would rattle around in the neck of the bottle, producing the distinctive sound associated with drinking the soda.
While ramune is renowned for its classic cider and lemon-lime flavors, it has rapidly expanded to encompass a wide array of variations. Popular flavors like yuzu, melon, and strawberry are readily available, but there are also specialty flavors unique to specific locations. For instance, if you visit the lavender fields of Furano in Hokkaido prefecture, you can find gently-flavored lavender ramune. Or, for the more adventurous, Osaka offers takoyaki-flavored ramune! Yes, those beloved octopus dumplings have been transformed into a fizzy drink!
Regardless of how adventurous you are with your ramune flavors, there is nothing like the pop and fizz of a bottle of ramune on a hot summer day. This refreshing drink has become a symbol of Japan, so don’t miss an opportunity to try it for yourself!
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>Cherry blossoms aren’t the only plant associated with springtime in Japan. Around the same time that sakura trees begin sprouting their pink flowers, young bamboo shoots begin sprouting from the ground. Bamboo shoot, known as takenoko (literally “bamboo’s child”), is a central ingredient in many Japanese springtime dishes. Its earthy flavor goes hand-in-hand with the season's pink blossoms to make people optimistic for the brighter times ahead.
Harvesting bamboo shoots is a race against time. They must be pre-cooked before being used in other dishes, and this cooking needs to take place very soon after the shoots are unearthed or else their flavor turns bitter and unappetizing. The shoots are typically boiled for a few hours in an alkaline solution such as rice water in order to neutralize their bitterness.
Bamboo is a low-calorie and high-potassium ingredient that can be used in many contexts. During the spring months, takenoko is typically used in simple, hearty dishes such as bamboo rice and yaki takenoko, which is cooked over a barbecue. These dishes became popular during the Edo period and are nostalgic seasonal highlights for many in Japan.
If you’re a fan of ramen, you’ve probably tried bamboo shoots in their processed form known as menma. Menma is a very common topping for ramen and other broths in Japan. It is produced by lightly fermenting sliced bamboo shoots in a soy sauce-based broth. This gives the bamboo a softer, though slightly spicy flavor, which is designed to avoid interfering with the broth of the ramen. Menma can also be enjoyed on its own as a deliciously salty snack or side dish.
About the author:
“You must try castella!” This was the first greeting I received during my visit to Nagasaki. Initially, I was confused because the name castella or kasutera (カステラ) doesn’t sound Japanese, but when I learned that it refers to Nagasaki’s specialty sponge cake, I was curious – just how good can a cake taste?
Not just any ordinary sponge cake, Nagasaki castella cakes are special. Nagasaki castella is made using a traditional recipe consisting of eggs, flour, sugar, and syrups. The cake is free of additives; no dairy or oil is added and time-treasured techniques are employed to make sure the cake has a perfectly fluffy, dense, and moist texture and subtly sweet flavor. Another unique characteristic of castella is that the cake is embellished with a well-toasted, crystallized sugary crust.
Considered a prized Japanese confectionary like wagashi (和菓子), Nagasaki castella cakes are produced in bars and served as delicate slices. These premium “cake gold bars” are sold in exquisite packaging. Because of their high quality and value, they are usually given as gifts. The most popular type of castella is the original flavor, though other flavors like matcha and chocolate are gaining popularity these days. It’s recommended to enjoy the cake one day after it’s produced when its taste and texture are further enhanced. Due to the freshness of the cake, it’s best to consume the cake within 1-2 weeks.
Nagasaki’s castella has an illustrious history of Japanese and European influences. Castella was introduced to Japan by Portuguese missionaries during the 16th century when Nagasaki was the center of Japan’s connection and trade with the rest of the world. The Portuguese brought the original castella recipe from the Spanish kingdom of Castile to Japan and introduced it as the “Pão de Castela,” which means “bread of Castile”. Over time, this morphed into the cake's current name: castella!
Castella is the pride of Nagasaki and there are several famous shops that have a long history practicing the art of castella-making. After making three trips to Nagasaki over the years, I’m proud to share that I had the privilege to taste castella from the three big brands of Nagasaki castella cake.
1. Fukusaya 福砂屋
Celebrated as the longest-running castella shop in Nagasaki, Fukusaya has been making traditional castella cakes since 1624. Their experienced bakers mix the ingredients by hand to create castella masterpieces. Their most popular products are the original castella and the chocolate castella that’s topped with delicious raisins and walnuts. Their elegantly packaged castella cakes are highly coveted gifts and they have shops in both major Japanese cities and even countries abroad.
Shooken opened its first shop in Nagasaki in 1681 selling castella and candied fruits. Located only in Nagasaki and Fukuoka, visitors must travel to Kyushu to taste their delightful cakes. Shooken is committed to making traditional castella and bakes only one tray of castella at a time to achieve the highest quality possible.
Founded in 1900 in Nagasaki, Bunmeido is one of the pioneer castella shops. Due to its viral TV commercial in 1962, Bunmeido is credited as the first shop to popularize castella cake as a teatime snack. Their cakes are handmade by special castella craftsmen. Other than the traditional castella, Bunmeido is known for their exclusive version of castella wrapped in dorayaki (どらやき) pastry.
Excited about trying castella and more treats from Nagasaki? Here’s more information about the regional foods of Nagasaki and Kyushu.
If you love snacks and sweets from Nagasaki, check out Kokoro Cares’ specially curated care packages: Japanese Sweets: “Okashi” Care Package and Japanese Snacks and Sweets: “Raku” Care Package.
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Amendoro is a sweet potato syrup that originates from the Satsuma Peninsula in southwestern Japan. The Satsuma Peninsula is also known as the home of sweet potato cultivation in Japan. The Japanese word for sweet potato, “satsuma-imo” or “satsuma potato”, reflects this history.
Amendoro derives its name from the word for sweet potato candy in the Satsuma dialect. The syrup has a rich golden-brown color and is characterized by its satisfying sweetness. Amendoro can be used in any situation where honey or maple syrup is typically used, such as drizzled over yogurt, ice cream, fruits, pancakes, or bread. Pure amendoro contains 100% sweet potato and is therefore a great vegan alternative to honey. It can also be used as a sugar alternative in baking to add a unique flavor to any treat. The syrup’s effectiveness in baked goods is not to be underestimated; a pastry containing amendoro won Japan the silver medal at the World Pastry Cup in Lyon, France!
Not only is Amendoro a versatile kitchen ingredient, the syrup also has great health benefits. Amendoro has thirty times more antioxidants than maple syrup or honey, helping to combat aging and fatigue. Additionally, it has nine times more dietary fiber and ten times more polyphenols than maple syrup or honey. Accordingly, it is highly recommended as a healthy alternative to these ingredients in desserts, breakfasts, and teas.
If you are interested in trying amendoro in as many dishes as possible, there is an amendoro bakery in Tokyo called Amendoroya. This cute little shop provides various treats and cakes containing amendoro, as well as soft serve ice cream with amendoro drizzled on top!
You can purchase 100% sweet potato amendoro from the Kokoro Care Packages store.
About the author:
Indigo dye has given birth to the unique color known as “Japan blue.” Do you know that the “Japan blue” is used in the Tokyo Olympics and Paralympics emblem? This deep blue color embodies the essence of Japanese elegance and it is also Japan’s color of victory and it is featured in Japan’s national soccer and baseball team uniforms. Let’s learn more about this special hue and how it is being used as a fabric dye and in other surprising ways.
Indigo dye
The traditional indigo dyeing method is called “aizome” in Japanese and this time-honored technique grew in popularity during the Edo period. The natural indigo dye “sukumo” is extracted from the Japanese indigo plant, persicaria tinctoria. The intricate production of the color dye is time-consuming and requires great skills and precision and this art is mastered by craftsmen called “tamashi.”
Tokushima, one of the four prefectures in Shikoku, is renowned for its indigo dye and it is one of Japan’s biggest producers of indigo dye. Its famous indigo dye “awa ai” is a high quality brand of indigo dye.
Indigo medicinal products
Other than being used as a dye, Indigo is used in some Asian countries as a medicine because it is rich in nutrients and has healing properties. Back in the Edo period, merchants were known to carry indigo in charm bags as the plant has antimicrobial and antioxidant properties that can help with stomach and intestinal problems.
Indigo is a medicinal herb that is used in Chinese traditional medicine. The plant has anti-inflammatory effects and can help to treat gum inflammation, insect or snake bites, sore throat, fever and more. In addition, wild indigo plants are believed to boost immunity and can relieve common cold and flu.
Indigo skin care and beauty products
Indigo is a popular ingredient used in skin and hair products because it has antibacterial effects. The plant products are beneficial for skin conditions like eczema or severe dermatitis and they can also help with cuts. Ancient samurais used to wear indigo clothing under their armor to help to heal their wounds.
Moreover, indigo produces a wonderful fragrance and it is also a natural mosquito repellent. Nowadays, you can find skin care products like cream and soap infused with indigo essence. Other than its fabric dying function, indigo is a natural, chemical free hair dye that can help with hair coloring.
Indigo food products
Indigo is used in food products due to its nutritious elements. The polyphenol content in indigo is believed to be four times more than blueberries. Indigo can be made into ingredients like powder and food coloring that can be used in a variety of food products like sweets, sauce, spices, and even health food like juice and smoothies.
Indigo tea
The indigo plants are not only used to produce color dyes, different parts of the plant like leaves, flowers, stalks, and even seeds of the versatile plant are edible and they can be used to produce high quality tea. Indigo tea has great nutritious value and it comes with a fragrant aroma and enhances the enjoyment of the tea with a vibrant shade of blue.
Try the special indigo tea by Atelier Aiakane, a tea farm in Nagasaki that produces indigo tea leaves naturally, without using any chemicals, and hand pick and pack their tea products. If you enjoy Japanese tea, check out Kokoro Cares’ exclusive “Ryu” Care Package that comes with a curated selection of Japanese green and specialty teas.
Written by Wendy Ng
]]>When it comes to Japanese sweets, there are few that are more immediately recognizable than Pocky. Delicate biscuit cookies covered in sweet chocolate and sold in iconic flip-top boxes, Pocky can be found in every Japanese supermarket and convenience store. Further, almost every store selling Japanese imported goods around the world will at least have a few selections of Pocky flavors. What is the secret behind the popularity of this humble sweet?
Pocky arrived to the scene in 1966. Created by Koma Yoshiaki, Pocky takes its name from the sound of the characteristic “snap” of the sweet in the Japanese language, which is described as pokkiri (ポッキリ). Produced by the Glico Candy Corporation, Pocky ballooned in popularity not only in Japan but across south and east Asia as well. Even today, new and unique flavors are being produced not only for the Japanese market but also for many other countries in the Asian region.
Basic Pocky is a relatively simple product consisting of just cookie and chocolate. However, that simplicity is what allows Pocky to get creative and try new combinations. Perpetually popular flavors of Pocky include vibrantly green matcha and vividly pink and red speckled strawberry Pocky! Personally, my go-to flavor of Pocky is always the Almond Crush variety, which is a bit less streamlined than standard Pocky and looks more like a lumpy baseball bat. Delicious chocolate mixed with crushed almonds, you can almost always find this variety of Pocky.
Rare, regional varieties of Pocky can be found if you are willing to do a little traveling. If you find yourself in the northern prefecture of Hokkaido, you can sample melon-flavored Pocky made in honor of the town of Yubari, which is famous for the delicious (and expensive!) melons grown there. Similarly, if you are exploring western Japan and stop by Miyazaki prefecture, you can enjoy refreshing yuzu-flavored Pocky. Yuzu features heavily in many Japanese snacks, and these tart lemony Pocky will stay with you long after you finish the package.
There are always new flavors and combinations of Pocky arriving and keeping up with each new addition can be a full-time job, even if you live in Japan! So take it easy, open up a new package of Pocky, and relax with one of the most iconic Japanese sweets of all time.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>Unique to the warm waters off the coast of the Okinawa region, mozuku is a regional variety of seaweed that has been farmed on an industrial scale for over 35 years. Okinawan mozuku grows on coral reefs and is nicknamed a “sea cloud” because of its slow, wavering movement on the sea. Recent advancements in aquaculture have made large-scale cultivation of the plant possible, bringing it to more dining tables than ever before. Mozuku seaweed is so important in Okinawan culture that the 3rd Sunday in April is designated as “Mozuku Day” to commemorate the beginning of the annual harvest, which continues through June.
Several types of seaweed have been eaten in Japan since ancient times. Wakame is the most common, but mozuku seaweed is said to be the most delicious. Compared to other types of seaweed which are greenish in color, mozuku seaweed is more brown in hue. Mozuku is the only type of seaweed that contains fucoidan, a complex molecule that provides many health benefits, perhaps contributing to the longevity of Okinawan residents. Some of these benefits include antioxidant, anti-tumor, and anti-inflammatory effects. The seaweed is also a good source of fiber and contains many vitamins, minerals, and amino acids.
Mozuku is typically eaten raw for maximum health benefit, and is often dressed with sweet vinegar or paired with other gut-healthy ingredients like natto (fermented soybeans). It is also eaten deep-fried (as tempura), as well as in salads, stir-fries, omelets, and soups. Dried packaged mozuku is sold in stores across Japan and can also be purchased on Amazon. Once prepared, it features a unique texture that is slimy, flexible, and easy to slurp down. Recently, seaweed smoothies have also become popular as a new health trend. No matter which form of mozuku seaweed you try, it's sure to be nutrient-packed!
About the author:
Jessica Craven
Jessica Craven is a writer, artist, and designer passionate about introducing aspects of Japanese culture to English-speaking audiences. Previously, she studied Japanese traditional art forms and Japanese art history at Akita International University, worked in art museums and galleries in the United States, and returned to Japan to work in Saitama for five years on the JET Program. She is fascinated by how traditional Japanese art forms, like tea ceremony, are also closely related to philosophy and health. She currently lives in Tokyo, where she is continuing her writing career.
]]>Without a doubt, ramen has become an absolute hit in the United States. As a ramen fanatic and someone who lived in Japan for several years, looking for authentic and delicious ramen has been an ongoing side quest of mine ever since I returned to the US! Now, while I admit I am a bit biased toward authentic ramen experiences by Japanese chains, there is still a lot to love when it comes to domestic takes on ramen. That being said, I want to share with you what I consider to be some of the best bowls worth pursuing across the United States.
When it comes to Japanese ramen in the US, there are few chains that have truly infiltrated the market. One such store is Santouka. Hailing from Asahikawa, Hokkaido (where I lived and ate many a bowl of ramen over six years), Santouka offers the opportunity to have a nearly identical bowl of ramen elsewhere in the world. That’s how good they are at recreating the ramen of their honten (本店, main store). Specializing in shio (塩, salt) ramen (a gutsy move coming from Asahikawa, a city famous for shoyu ramen), Santouka delivers a flavorful soup, delicious toppings, and springy noodles. If you have a Santouka near you, do not hesitate. You will not be disappointed!
That is, do not hesitate unless you happen to be in Las Vegas. Ramen veterans may be surprised to find out about this entry on the list, but Ramen Sora is one of the few ramen shops I would be willing to plan an entire trip around visiting. Hailing from the cold city of Sapporo, Hokkaido, Ramen Sora will blow your mind with a flavorful miso broth that will leave you wanting another bowl. My go-to ramen shop in Sapporo, and the number one shop I use to introduce people to ramen in general, Sora epitomizes the miso style of Sapporo with a rich soup, plentiful toppings, and noodles with just the right amount of chew. The only downside is that they have just one location in all of the United States. Thus, if you happen to find yourself in Las Vegas, you must visit.
These next two Japanese chains have staked a claim on the east and west coasts of the United States respectively: Ichiran, with locations in New York City, and Ippudo, with several locations in San Francisco, Los Angeles, and New York. If you happen to follow social media trends, you might recognize Ichiran as the ramen shop that went viral a few years ago for offering isolated stall seating for individuals and written ordering, meaning you can get a fresh bowl of ramen all without having to talk to a server! Ichiran is a Hakata-style ramen, a region in Fukuoka famous for its tonkotsu pork bone broth. But don’t think Ichiran is just a gimmick with their special seating booths - this is seriously delicious ramen! Another Hakata-style ramen, Ippudo actually opened their New York location all the way back in 2008 and has since expanded to sixteen different countries. Ippudo’s menu is very small, but has won awards around the world for delivering delicious and delectable bowls of ramen to a very high standard.
All of these ramen shops offer the opportunity to try authentic, delicious ramen that is faithful to the originals in Japan. This list is by no means conclusive as there are many more Japanese ramen shops opening up locations in the US including Baikohken (Hawaii), Kitakata Ban Nai (California, Illinois, NYC), and Mensho (San Francisco). No matter which of these restaurants you choose to visit, you'll be supporting bringing authentic ramen experiences to the US.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>Costing pennies on the dollar, instant ramen has become a staple of college dorms and affordable eating, but who was the mastermind behind this creation and how did this humble invention reach global saturation?
]]>When it comes to Japan's profound cultural food influence, there's a single dish that has left a larger impact than even sushi—and it might surprise you!
Available in grocery stores around the world from the largest supermarket chains to the smallest bodegas, instant ramen is everywhere. Costing pennies on the dollar, instant ramen has become a staple of college dorms and affordable eating, but who was the mastermind behind this creation and how did this humble invention reach global saturation?
The creator of instant noodles was a Taiwanese man by the name of Go Pek-Hok, who later became well-known by his Japanese name of Momofuku Ando. Born in 1910, Ando went on to found the Nissin Food Company in 1958, with their flagship product being Chikin Ramen. However, before establishing Nissin, Ando had to develop the method for producing instant noodles. By pioneering a technique that utilized oil for noodle dehydration and combining it with Yoshio Murata's invention of extruded extra curly noodles in 1953, Ando created the iconic blocks of dried noodles we all know and love.
Not content to rest on his laurels, Ando continued to grow and innovate with his creations. In 1971, Ando introduced instant ramen to the United States in foam cups to meet the needs of the American market. He later included freeze-dried vegetables and separate flavor packets to further expand the range of varieties available. Over the years, Ando and Nissin Foods kept pushing boundaries, experimenting with new flavors and even redesigning their iconic cups and introducing instant noodle bowls. Instant noodles have even been adapted to accompany astronauts into space as a meal for the International Space Station!
Instant noodles have become so ingrained in Japanese culture that not one, but two museums dedicated to instant noodles and Momofuku Ando have opened in Japan: one in Osaka in 1999 and another in Yokohama in 2011. Both museums are worth a visit on your next trip to Japan, offering the opportunity to learn about Ando and the history of instant noodles while creating your very own personalized instant noodle creation. If you’d like to try to make chikin ramen from scratch, you can make reservations for sessions several months in advance, but move quick because spots fill up fast! Alternatively, you can craft your own cup noodles with over 5000 different combinations of ingredients! You don’t need a reservation for this activity, and it’s the perfect way to make a delicious souvenir.
Nowadays, there are many different brands, flavors, and styles of instant noodles available, and taking a culinary trip around the world can be as simple as heading to your local grocery store. It is important to reflect on a quote from Ando, which encapsulates one of the core tenets of Nissin foods: “Peace will come to the world when people have enough to eat.” While no doubt a great commercial success, the real value of instant noodles lies in their affordability and ability to provide sustenance to people from all walks of life.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
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In the Western world, canned food often gets a bad reputation for being more unhealthy than its less preserved counterpart. However, in Japan, canned food is cheap, long-lasting, and convenient for those who live alone. Furthermore, it's useful to keep on hand for emergencies. Since canned foods vary dramatically around the world, let's take a look at the unique varieties of canned food we find in Japan.
One of the most common canned items in Japan is fish. You’ll find plenty of options like tuna, salmon, and mackerel, along with many other options of seafood. Unlike its Western counterparts, you can find fish canned in liquids other than water and oil, like miso or soy sauce. Canned fish cooked kabayaki style is also quite common. Common canned seafood you might also find is squid, oysters, and even sea urchin which can also be popular choices for otsumami, small side dishes often served at traditional izakayas.
As fresh fruit can be quite expensive in Japan, canned fruits are also common. Not only can you find your usual fare of mandarin oranges, peaches, and fruit medley, there are also variations such as mango, lychee, and pineapple. You can also get mitsumame in a can, which is an old-school Japanese treat made of fruit, red beans, and cubes of agar jelly.
Many dishes that are considered otsumami also come in canned form such as yakitori, tsukune (chicken meatballs), quail eggs, and more. Canned yakitori comes in a variety of flavors including soy sauce, yuzu pepper, salt, and garlic pepper. These cans are sometimes packaged in cool bar-themed designs. Novelty items that often surprise visitors to Japan include canned soup that is dispensed from hot vending machines, tinned bread, and even canned oden (fish cake stew).
Unlike the Western world, full dishes like niku jaga, curries of different cultures, and even gyudon (beef over rice) can be found in canned form. Canned gyudon is sold at the popular franchise Yoshinoya. Though the can contains a smaller serving of gyudon than the typical restaurant portion, it’s perfect for those who want to enjoy the taste of Yoshinoya without having to go out.
About the author:
Samantha is currently a 5th-year JET in Okinawa, originally from Hawaii. She has been somewhat connected to Japanese culture her whole life despite being Chinese American. She's had the privilege of traveling to Japan and experiencing Japanese culture at a young age. She loves food and is always looking to try new places. When she is not working or out eating, she is an avid baker at home and has been known to feed her colleagues an excessive amount of baked goods.
]]>Discover the essence of Japanese home cooking with Miwa’s Healthy Japanese Cooking Course! This 8-week online program is designed to transform your home cooking experience by helping you master traditional Japanese cooking techniques, explore and embrace healthy ingredients that elevate gut health, and design personalized meal plans for a delightful and nourishing culinary journey.
]]>Discover the essence of Japanese home cooking with Miwa’s Healthy Japanese Cooking Course! This 8-week online program is designed to transform your home cooking experience by helping you master traditional Japanese cooking techniques, explore and embrace healthy ingredients that elevate gut health, and design personalized meal plans for a delightful and nourishing culinary journey.
From deep dives into the building blocks of Japanese flavors to step-by-step guidance on how to incorporate meal planning into a busy schedule, Miwa is ready to coach you on taking your home cooking to the next level. Discover a new approach to balance by applying Japanese concepts such as “ichijyu-sansai” and “mago wa yasashii” – two helpful concepts that remind chefs to include a range of foods into their diets – and save money, time, and effort while doing so! What’s more, Miwa can teach you how to best use products you’ve purchased from Kokoro Care Packages in your everyday cooking.
If you’re ready to elevate your dishes using time-honored techniques from traditional Japanese cuisine, enroll now and use code kokorocaremiwa to enjoy a 10% discount on Miwa’s Healthy Japanese Cooking Course!
Miwa was born in Kamakura. She spent one year in Texas, US and another year in California, US during high-school and university respectively.
The concept of Miwa's Japanese Cooking Class was born when our founder, Miwa, lived in Cambridge, UK in 2016. While her husband was studying at the University of Cambridge, Miwa started to utilize her previous experience in cooking and opened her first Japanese cooking class at home for the locals. The first class was only with 3 people, but it then grew its popularity by word of mouth. Later, a cooking class company in Cambridge offered her to host a Japanese cooking class gathering more than 10 people (with some waitlisted).
Coming back to Tokyo, Japan in summer 2017, Miwa wanted to continue teaching Japanese cooking to tourists to Japan and opened Miwa's Japanese Cooking Class in May 2018.
She is currently a mother of two sons.
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About the size of a small hamburger, classic nikuman (肉まん) is a steamed bun stuffed with a mixture of minced pork, mushrooms, and other vegetables. Each convenience store chain has variations of the humble nikuman, and it's not uncommon to find that people have strong opinions on which brand’s nikuman reigns supreme. That being said, there is a common thread that links all the brands together. In general, there is a similarity in the variety of steamed buns on offer. For example, each brand will have its own version of the traditional nikuman. Additionally, most will also have a sweet version, such as a red bean paste version called an anman (あんまん). Finally, almost all convenience stores have a pizzaman (ピザまん) made with cheese and tomato sauce.
Every year, the additional varieties of steamed buns changes as well. For example, 7-11 often offers a premium version of their nikuman with additional filling and options with extra gravy to make them “juicy.” Family Mart does the same, advertising a premium version of their nikuman as well as a pizzaman with extra melty cheese. Lawson is the wildcard of the nikuman game, rolling out a premium line of nikuman every year with some truly unique choices! In the past, they’ve sold Chinese-style minced chicken, sweet potato, and even chocolate mousse versions! Finally, it'd be remiss not to include Seikomart, the Hokkaido-exclusive chain of convenience stores. They often carry special nikuman like curryman (カレーまん curry steamed bun) and chasumayoman (チャーチューマヨまん), which is slow-roasted pork with mayonnaise.
However you choose to enjoy your nikuman, you can’t go wrong with a piping hot steamed bun on a cold day. But, just in case, be sure to do your own investigation and test which nikuman tops your list!
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>Located in the Kansai region just south of Osaka and Kyoto, Wakayama boasts fresh seafood, abundant produce like plums and mikan, and traditional products such as soy sauce and miso.
Here are some of the most well-known dishes from this beautiful region.
]]>Here are some of the most well-known dishes from this beautiful region:
A local variant of onigiri, meharizushi consists of rice balls filled and wrapped with pickled takana (mustard leaves). Originating from the Kumano region, mountain and farm workers consumed them as bentos, providing energy for their day. Their impressive size and flavor purportedly earned them the name ‘mehari’, which conjures the image of one's eyes opening wide in delight.
Known as a “phantom” or “fabled” fish, the seldom-caught kue has the perfect amount of fat that makes for a light, balanced flavor. You can savor it as sashimi, deep-fried, or most notably, in a nabe stew, where the sweet fat infuses the stew with rich collagen.
Originating from the 8th-12th centuries when cows first arrived in Kumano from Kyoto, this wagyu brand is recognized for its tenderness and sweet, beautifully marbled fat.
Wakayama is home to one of Japan’s largest maguro industries and boasts the highest number of bluefin tuna brought into port. In fact, there are even maps of maguro restaurants to visit in different towns throughout the prefecture. The Kuroshio market in Wakayama city is a must-visit, where you can see a whole tuna being expertly broken down.
With a deep connection and history dating back 1200 years, the influence of Buddhist tradition is strong in Wakayama. One of the most prominent Buddhist centers, Koyasan, is located in the prefecture, along with many pilgrimage routes. Accordingly, shoujinryouri, a form of vegetarian Buddhist cuisine, can be found throughout the region and is served at the many temple stays that visitors can experience in Wakayama.
Known locally as “chuka soba” or Chinese soba, these noodles have a history dating back to before WWII. What makes this type of ramen unique are the thin, straight noodles and the two styles of broths: a soy sauce base and a tonkotsu base. Both are equally delicious with every shop serving it's own unique variation, but typical toppings include chopped green onions, menma (bamboo shoots), char siu (roast pork), and kamaboko fish paste.
Hailing from the town of Yuasa (a town also famous for its soy sauce production), shirasu-don is a bowl of warm rice topped with shirasu, or whitebait fish. Some shops season their bowls with local soy sauce, while others garnish theirs with local miso. However shirasu-don is prepared, it can be an interesting challenge for daring eaters.
Tenkasu are the crunchy fried bits left over after making tempura. In this simple preparation of ramen, tenkasu, wakame seaweed, chopped green onions, and pickled ginger are generously garnished atop a bed of thin straight noodles soaking in a light soy-based broth.
At first glance, sechiyaki might appear to be okonomiyaki, but it’s actually a special regional preparation of yakisoba hailing from the town Gobo. Topped with okonomi sauce, mayo, and aonori just like okonomiyaki, you’ll find something special inside the fried noodles. Surprisingly, it isn’t cabbage or bacon or cheese, but a perfectly round egg hiding inside! The name for this dish comes from the local Gobo word “sechigau” or to do messily or disorderly.
Originating from Koyasan, these sweet mochi are filled with red bean paste and flattened before being toasted on both sides until warm and aromatic. A local fable tells the story of an old woman who gave hanasaka mochi to monks journeying through the region. Nowadays, eating hanasaka mochi is a tradition for travelers trekking to Koya, offering a sweet respite from fatigue.
I hope this overview of Wakayama's vibrant food culture inspires you to explore this remarkable region and its many offerings.
About the Author:
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It is easy to see how Baumkuchen, which literally translates from German to “tree cake,” gets its name. Slicing into Baumkuchen reveals the cake’s concentric circles reminiscent of a tree’s annual growth rings.
Made from a thin batter of flour, eggs, sugar, vanilla, salt, and butter, it is also easy to see how this confection—with its aesthetic appeal and a mellow flavor which pairs well with chocolate, green tea, or berries—has gained intense popularity in Japan.
The version of Baukuchen which has taken Japan by storm originated in Germany, but spit-roasted cakes (such as Polish Sekacz, Lithuanian Sakotis, and Swedish Spettekaka) exist all across Europe. The first known preserved recipe for these types of cakes comes from an Italian cookbook dating back to 1426, but records indicate that Baukuchen-like cakes were made by the ancient Greeks.
Baumkuchen is known as the “cake of kings.” The confection was a favorite of King Friedrich Wilhelm IV of Prussia who allegedly was so enthralled with the cake during his trip to the German town of Salzwedel that he ordered the meisters to serve up a whole other cake to go.
Not only the “cake of kings,” Baumkuchen is also known as the “king of cakes” due to the extreme complexity and dedication required in baking this cake. Likewise, Baumkuchen is used in the German Confectioners’ Guild’s logo for the very same reason.
In order to make Baumkuchen, a certified meister must stand constant watch over a specialized oven which bakes the cake on a spit like a rotisserie for anywhere from 40 to 90 minutes. During this time, the meister adds thin layers of batter to the rotating cake, smoothing it out and ensuring that each layer is evenly baked before adding another ring. Baumkuchen has anywhere from 15 to 25 layers, can weigh upwards of 100 lbs, and can often fall off the spit or lose its shape if not crafted carefully.
Given the specialized equipment and amount of time required in baking Baumkuchen, it is understandable that the delicacy is often reserved for special occasions, such as Christmas, and can often be difficult to find out of season.
While tourists may be hard-pressed to find Baumkuchen in Germany, the cake can be found everywhere in Japan from fashionable cafes to convenience store shelves—fortunate for travelers with a sweet tooth. However, the story of how this notoriously difficult cake to bake made its way from Germany to Japan is not so fortunate for the man who started it all.
Karl Joseph Wilhelm Juchheim was a German baker who, at the age of 22, moved to the German protectorate Tsingtao, China to run his own pastry shop. Shortly after Juchheim and his wife Elise opened their second shop in Jiaozhou Bay, Juchheim was captured by Japanese troops during the Siege of Qingdao.
Juchheim and his wife were taken to a prisoner-of-war camp on Hiroshima’s Ninoshima island in the Seto Inland sea. In March of 1919, about 5 years into his internment, Juchheim was requested to participate in a “German Prisoners of War Technology and Crafts Exhibition” in the Hiroshima Prefectural Commercial Exhibition Hall, currently known as the Atomic Bomb Dome. It was here that the Japanese public tasted Juchheim’s Baumkuchen for the first time, and they were immediately hooked. The Chugoku Shimbun reported that Juchheim’s exhibit was the most popular, and it is quite likely that this popularity is what prompted Juchheim to stay in Japan and open up a bakery in Yokohama upon his release.
However, just two years after opening their Yokohama bakery, Juchheim was once again met with misfortune in the form of the Great Kanto Earthquake. It was reported that Juchheim relocated to Kobe and borrowed a large sum of money to make one final attempt at operating a successful bakery in Japan.
And successful it was. The public, once again, took an immediate fascination with Baumkuchen—eventually assigning their own meanings to the cake, associating the concentric rings with luck and longevity. Ironically, while Baumkuchen’s rings represent seemingly infinite luck to the Japanese, the ill-fated Juchheims’ luck ran dry once again.
The Second World War brought butter rations and food scarcity to Japan, forcing the Juchheims to close down their bakery. Karl passed away before the end of the war and Elise was deported back to Germany.
Perhaps inspired by their former boss’ tenacity, Juchheim’s apprentices reopened the bakery after the conclusion of World War II. Elise was eventually allowed to return to Japan and serve as the chairman of the Juchheim group—which still produces Baumkuchen over 100 years after Karl first introduced the cake to Japan.
Considering the astounding popularity of Baumkuchen in Japan despite all the setbacks the Juchheims faced lends credibility to the notion that Baumkuchen truly does represent luck and longevity.
Today, Baumkuchen can be found throughout Japan in the traditional vanilla sponge cake version, but also in a variety of interesting and seasonal flavors such as matcha, sweet potato, and strawberry—or even baked around whole fruit such as apples or pears.
But no matter if you buy your Baumkuchen from a fashionable Tokyo cafe or a roadside station gift shop, be sure to take a moment to appreciate the delicate rings and the efforts put forth by the bakers and the Juchheims to bring this sweet treat into the limelight.
About the author:
Kimberly Matsuno
Kimberly Matsuno is a professional content writer and editor from the US. Having spent several years living in the Japanese countryside, Kimberly holds a particular fondness for Japanese culture and cuisine—particularly anything made with shiso. You can view more of her work at kimberlymatsuno.com.
]]>Today, we embark on a journey to explore one of Japan's lesser-known green teas: Sayama-cha.
What sets Sayama-cha apart is its unique place of origin. While most teas in Japan are grown in central and western regions, Sayama-cha is grown in a specific part of Saitama prefecture and a small part of Tokyo.
]]>Japan boasts a rich history of tea cultivation, with green tea taking the spotlight for its remarkable variety. Today, we embark on a journey to explore one of Japan's lesser-known green teas: Sayama-cha.
What sets Sayama-cha apart is its unique place of origin. While most teas in Japan are grown in central and western regions, Sayama-cha is grown in a specific part of Saitama prefecture and a small part of Tokyo. The limited growing locations can be attributed to the weather conditions. Saitama, positioned further north than most tea-producing regions, experiences colder temperatures compared to western Japan. As a result of this harsher climate, tea plants had to be selectively bred for robustness and thicker leaves that would allow them to survive the difficult climate. Consequently, the growing season is notably shorter in comparison to the western prefectures, resulting in fewer harvests and a lower overall tea production.
One of the key steps to producing tea is the drying process, called hiire (火入れ). This step is essential in determining the taste and smell of a tea. Due to the thick and robust leaves of Sayama-cha, a higher heat can be employed during the hiire process, resulting in a distinctive and powerful fragrance. Unfortunately, due to the relative scarcity of sayama-cha harvests and strong local demand, this tea has generally been rarely found outside of Japan. Moreover, sayama-cha also has its own specific standards for certification. Only 100% pure Sayama-cha can be labeled as Sayama tea, whereas anything below that must be labeled as a blend.
If you are tempted to try this rare tea, Kokoro Care Packages offers Yume-Wakaba sayama-cha in our Nourishing Essentials care package!
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>Awaji is an island in the present-day prefecture of Hyogo. Its unique and fertile landscape produces some of Japan’s finest Kobe beef along with an abundance of vegetables, decorative flowers, and plants. Awaji even holds a special place in the creation myth of Japan itself, as it’s believed to be one of the eight islands that the sibling gods Izanagi and Izanami conjured from the sea using their sacred spears.
In addition to these products and legends, Awaji is famous for yet another special product: moshio, also known as seaweed salt.
Unlike refined salt, moshio is not pure white in color. Instead, it has a pale, toasted beige color, a result of the many minerals it obtains from the seaweed it’s mixed with during production. These minerals include iodine, calcium, potassium, and magnesium. Lower in sodium content than traditional salt and imbued with a savory umami flavor, making moshio involves a painstaking production process that has been practiced for centuries.
The production of salt from seaweed on Awaji Island has a long history. In fact, it is even mentioned in the Manyoushuu, an 8th-century anthology of Japanese poetry. The production of moshio halted for some time, but fortunately, the tradition is being revived by an Awaji-based company, carrying on its 350-year-long history.
Of course, production methods have changed over time. Originally, moshio was created using the ash generated from baking seaweed. The process involved pouring seawater over layers of seaweed and ash before boiling that mixture down until concentrated.
Nowadays, moshio is made differently, with a labor-intensive process spanning four days!
The first step involves gathering seawater, which is collected and filtered straight from Fukura Bay on the southwest tip of the island. This filtration process helps to yield a higher salinity, which is then concentrated even further by heating the saltwater in a large cauldron for almost an entire day. This increases the salinity by 20%, leading to the creation of salt crystals. Seaweed is then added to the boiled water and left to soak overnight.
After the seaweed has had a chance to soak, the water turns a coffee-like color. This mixture is once again boiled down and concentrated, and after many hours, white salt crystals begin to form on the surface of the water. These are known as “flowers of salt,” or fleur de sel, which eventually sink to the bottom of the pot to be separated later.
On day three, the mixture is boiled and carefully stirred in order to reduce it even further. Then, the water is refrigerated for a day before being sifted. On the fourth day, the mixture is strained, and clusters of salt are separated by size. The salt is inspected by the keen and watchful eyes of moshio artisans, who spot and remove its impurities. At long last, the final product is finally packaged and ready for purchase.
Moshio is a flavor-packed, umami-rich salt that is perfect for finishing off any savory meat, fish, or vegetable dish. Experience the abundance of Awaji’s bounty infused in each crystal!
About the Author:
While the Setouchi region is well-known for its arts, culture, and nature, it is revered for its bountiful cuisine that spans both land and sea. With an abundance of seafood from its sparkling waters – octopus, sea bream, and pufferfish, to name a few local specialties – they also boast some of the country’s best soba, udon, buckwheat, and mikan.
Here are a few dishes from each prefecture that truly make Setouchi one of Japan’s best travel destinations.
]]>Surrounding the serene Seto Inland Sea in the West of Japan, the Setouchi region is a beautiful seaside escape. A collection of thousands of islands, Setouchi is made up of the prefectures of Yamaguchi, Hiroshima, Okayama, Hyogo, Ehime, Kagawa, and Tokushima.
While the Setouchi region is well-known for its arts, culture, and nature, it is revered for its bountiful cuisine that spans both land and sea. With an abundance of seafood from its sparkling waters – octopus, sea bream, and pufferfish, to name a few local specialties – they also boast some of the country’s best soba, udon, buckwheat, and mikan.
Here are a few dishes from each prefecture that truly make Setouchi one of Japan’s best travel destinations.
Kobe wagyu – Derived from Tajima cattle exclusively raised on certified farms, Kobe beef enjoys renown not only internationally but also within Japan. Many restaurants offer the unique experience of choosing your desired cuts and grades, even presenting a certificate that features the cow's name and hoof print!
Sobameshi – Another Kobe specialty, sobameshi, is essentially yakisoba with an added (and maybe unexpected) ingredient: rice. Like most yakisoba, the sauce is sweet, salty, and tangy. Along with egg noodles, cabbage, onion, and sometimes beef tendon, are often included.
Akashiyaki – Famous for locally caught octopus, Akashi is home to an original dish similar to takoyaki. Akashiyaki are interesting dough balls made from a batter of flour and egg combined with octopus chunks. Typically, they are served alongside a warm soup made from kombu and bonito for dipping.
Horumon Udon – Hailing from Tsuyama, the star of this stir-fried noodle dish local to Okayama is fresh offal.
Mamakari-zushi – Made from the fish mamakari, whose name originates from a pithy saying that it’s “so good you’ll eat all your rice (mama) and need to borrow (kari) some from next door”. Freshest in early summer and late fall, it is often pickled and served on special occasions.
Hiroshima-yaki – Different from the Kansai-style okonomiyaki you’ll find in Osaka (and widely debated over which is best), hiroshimayaki is layered rather than mixed together and consists of individual layers of batter, cabbage, pork, egg, and noodles. However, just like okonomiyaki, it is still smothered in tangy okonomi sauce, mayonnaise, and aonori.
Onomichi Ramen – A local take on ramen, this soy-based broth is mixed with chicken stock, nishin (herring), and a small amount of pork fat. Don’t be afraid to shop around either! Different shops use their own toppings ranging from freshly chopped spring onions to small, deep-fried shrimp!
Kawara Soba – Invented in 1962 in Shimonoseki City as a plan to create a local specialty in the onsen town of Kawatana, this soba is served on an extremely unique platter: a roof tile, or kawara! The tile is heated over a fire. Then, chasoba (soba mixed with green tea), thinly sliced Japanese omelet, beef, spring onions, nori, lemon, and momiji oroshi (daikon with togarashi) are arranged atop to sizzle and cook.
Suo-Oshima mikan nabe – Suo-Oshima is responsible for producing nearly 80% of all the mikan harvested in Yamaguchi, so it may come as no surprise that their local specialty is a hotpot centering around the delicious citrus fruit. In a large pot, or nabe, fresh seafood, fish balls blended with mikan skin, and a unique yuzu kosho made using mikan, along with grilled mikan, are combined and simmered to savory perfection.
Iya Soba – These thick-cut noodles are made with a higher percentage of special local buckwheat than regular soba and are often served with nori and a mountain yam paste. Because of their high buckwheat flour ratio, these noodles fall apart easily, giving them a unique texture!
Dekomawashi – Famous in Iya, dumplings made of potato and buckwheat are skewered alongside a chunk of konnyaku, and a locally-made extra firm tofu. This delicious combo is then grilled with a savory miso sauce. The name dekomawashi comes from the movement needed to keep them from burning while grilling over the hot coals. They look like a wooden deko doll rolling (mawashi) its head around.
Soba-mai Zousui – This is another dish that makes use of Tokushima’s special local buckwheat. It’s a take on a classic rice gruel/porridge dish known as zousui, but rather than rice, sobamai or sobagome is used instead. Sobamai/sobagome is a form of buckwheat made through a process of soaking, steaming, and drying the buckwheat berries, which are then simmered with vegetables and other ingredients like fish or deep-fried tofu.
Sanuki Udon – If you’re craving udon, Kagawa is the prefecture to visit. They are known for their thick-cut and chewy udon, which is usually served with simple fish broth, green onions, and maybe a raw egg on top. There are many ways to eat udon in Kagawa, so explore the range of options!
An-mochi zoni – One of the most popular New Year’s foods, zoni (a soup of vegetables and rice cakes, or mochi) can also be found year-round in some cafes in Kagawa. They don’t use just any regular mochi, however. These mochi are filled with an, a sweet red bean paste!
Somen Noodles – Udon aren’t the only noodles famous in Kagawa. Following a lineage dating back 400 years, Kagawa’s unique somen is made of wheat flour, salt from the Seto Inland Sea, and sesame oil!
Wasanbon from Takamatsu – These high-grade wagashi, or Japanese sweets, have a 200-year-old history and are made using local sugarcane and special kashikigata molds, which are hand-carved by local artisans.
Tai-meshi – One of the most auspicious fish in Japanese culture, tai, or sea bream, is famous here. There are two types of this special dish showcasing the local delicacy. The cities of Matsuyama and Imabari place a whole tai fish in a pot with rice, which is cooked and flavored with salt, shoyu, kombu, and other seasonings. Once the fish and rice are both cooked, they’re mashed and mixed together into a delicious blend of fish and rice. On the other hand, the tai-meshi in Uwajima uses fresh tai sashimi marinated in shoyu, mirin, egg, sesame seeds, and dashi, which is served over warm rice. This follows an old fishermen’s recipe often cooked aboard ships for meals on long days at sea.
Jakoten – Hailing from the cities of Yawatahama and Uwajima, jakoten is a deep-fried fish paste made from a mixture of flour, egg, salt, and all the bits and pieces of fresh fish; skin, bones, and all. You can find it served alongside or atop the local udon!
About the Author:
Kevin Kilcoyne
The spark that lit Kevin Kilcoyne’s interest in Japanese culture began in elementary school through a friendship with his then classmate Keisuke. Since then, that passion has evolved and bloomed to encompass more than just video games and manga, leading Kevin to live in Japan as a participant of the JET program. During his time in Japan, Kevin sought out as many foods as he could, the experiences and taste memories lingering long after they had gone. Now he is forging a path to link his passions for Japanese food, history, and visual culture and is planning for his return to live in Japan once again. For now, you can find Kevin on Instagram (@waruishouten) where he posts his photography and illustration work. Keep an eye out for more posts and updates as Kevin delves more deeply into his passions for writing and food!
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As the former capital of Japan, Kyoto was the country’s cultural center for several centuries. Even though Kyoto is far from the sea, the money flowing into the city meant that ample time and resources were spent on making the available foods as delicious as possible. What emerged was the “delicate taste” that Kyoto cuisine is known for and the new food preparation techniques used to highlight the natural flavors and aromas of the local ingredients.
The best way to get a taste of Kyoto is to experience "kaiseki ryori" at Japanese ryotei restaurants, kaiseki restaurants, or ryokan that feature it for their dinner courses. Kaiseki ryori is a style of cuisine based on foods used in cha-no-yu, the art encompassing the aesthetics, techniques, and thinking related to the Japanese tea ceremony. It is a course meal where items are served one at a time and planned according to the seasons and other cultural events.
This article highlights ingredients and dishes commonly served as part of kaiseki ryori.
Turnips are used in salads and other simmered dishes in combination with other vegetables or meats. They are also used to make a type of “Kyo-tsukemono” called senmai-zuke.
Mizuna is a leafy vegetable with a crunchy texture used in salads, as a topping, and in hot pots.
Shiso, or perilla leaf, is commonly served as a popular type of tempura. The mint-like taste of the leaf with the crunchy deep-fried exterior creates a very unique taste. The ingredient is also included in some matcha (green tea) blends specific to Kyoto.
Senmai-zuke are pickles made from thinly-sliced shogoin kabu turnip, which is pickled with salt and then seasoned. They are white and feature a crunchy and sharp taste.
Shiba-zuke are thinly-sliced eggplant and shiso leaves pickled in salt. They are bright purple in color and are commonly used as a palate cleanser during meals to enhance the taste of the main dishes.
One of the most common tsukemono throughout Japan, cucumber asazuke or “morning cucumber pickles” are also regularly featured in Kyoto cuisine.
Obanzai are everyday dishes of the region, with at least half of the ingredients locally sourced from Kyoto. They are best known for their delicately balanced flavors.
Imobo is a dish made of dried cod called “bodara” stewed with a kind of potato called “ebi imo”.
Kinpira is a dish featuring chopped burdock root and carrots cooked in soy sauce and sugar.
Dashimaki-tamago is a Japanese-style rolled omelet. It is served in many regions of Japan, but the ones in Kyoto are known for having an especially delicate taste.
A typical main dish at a Kyoto ryokan is nabemono (a hot pot) with tofu, one of the most indispensable ingredients of Kyoto cuisine. Other common hot pot ingredients include pork, lettuce, mushrooms, cabbage, green onions, and carrots.
Desserts served as part of kaiseki ryori usually are light and served alongside Japanese tea. Some typical examples include sliced fruit or a light parfait flavored with green tea. Yatsuhashi, dumpling-like confections made with rice flour, sugar, and bean paste, are commonly bought as souvenirs to take home and come in many flavors including green tea, chocolate, strawberry, cinnamon, and others.
Everyone should visit Kyoto at least once, and enjoy the local cuisine as part of the experience!
About the Author:
Jessica Craven
Jessica Craven is a writer, artist, and designer passionate about introducing aspects of Japanese culture to English-speaking audiences. Previously, she studied Japanese traditional art forms and art history at Akita International University, worked in art museums and galleries in the United States, and returned to Japan to work in Saitama for five years on the JET Program. She is fascinated by how traditional Japanese art forms, like tea ceremony, are closely related to philosophy and health. She currently lives in Tokyo, where she is continuing her writing career.
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When it comes to permeation into Western media and market share gain, few Japanese foods have achieved the level of recognition enjoyed by sushi, hibachi, and ramen. However, amidst these popular items, there is one unassuming product that has managed to find its way into almost every supermarket in the United States: edamame. These vibrant green soybeans, sold both in their pods and shucked, have become a staple in Japanese restaurants and home kitchens alike.
While edamame is often used as a shorthand for Japanese soybeans, this isn't quite correct. Edamame is actually the name of the soybean dish where said beans are boiled or steamed inside their pods, lightly salted, and served. If the beans have already been removed from their pods, they are referred to as mukimame. Nevertheless, most commonly, both are simply labeled as edamame.
To achieve the familiar vivid green color associated with edamame, the soybeans need to be harvested at an early stage. Young soybeans retain their vibrant green hue, while mature or processed soybeans often appear brown or black, depending on the bean variety.
However, there is an exception to this rule—the Japanese soybean variety known as aodaizu (青大豆 [あおだいず]). Aodaizu, or blue soybeans, maintain their bright green color even after processing. Along with their distinct green appearance, aodaizu soybeans boast a sweeter taste compared to many other varieties. Unfortunately, cultivating these soybeans is relatively challenging, and are found primarily in Japan's Tohoku region, specifically in Miyagi, Fukushima, Yamagata, and Niigata prefectures. Aodaizu beans play a significant role in the New Year's osechi dish called "Hiyashi-mame" and can even be found in certain varieties of zunda-mochi, a signature confectionery from Miyagi prefecture. While rare, aodaizu soybeans are a versatile and unique addition to the pantry of anyone seeking to add variety to their meals.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
]]>While Japan is renowned for its production of green teas like sencha, it also cultivates a small selection of oolong teas. Unlike green and black teas, which are typically considered at opposite ends of the tea spectrum, oolong tea occupies a unique position, bridging the gap between the two and offering a distinct flavor experience.
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Much like wine, the world of tea offers an incredible range of flavors and tasting possibilities. While Japan is renowned for its production of green teas like sencha, it also cultivates a small selection of oolong teas. Unlike green and black teas, which are typically considered at opposite ends of the tea spectrum, oolong tea occupies a unique position, bridging the gap between the two and offering a diverse array of flavors and experiences.
Oolong tea falls somewhere in the middle of the oxidation spectrum, between green and black teas. Green teas are usually less than 8% oxidized, while black teas undergo oxidation of 85% or more. Oolong tea, with its oxidation level ranging between 8% and 85%, showcases an extensive variety of flavors due to this broad range.
The leaves used for oolong tea are more mature and resilient, enabling them to withstand the necessary processing required to achieve the desired characteristics of oolong tea. As mature tea leaves naturally contain less caffeine, oolong tea consequently has a slightly lower caffeine content per cup. Each brew of oolong tea truly offers a unique experience, and depending on the variety of oolong, multiple cups can be brewed before discarding the leaves.
In contrast, sencha differs from oolong in several ways. It is one of Japan's beloved teas, easily recognizable by its vibrant green color and grassy, occasionally bitter taste. Unlike matcha, which consists of ground tea leaves, sencha is made from whole leaves that are infused in water. These leaves are typically harvested before reaching full maturity, resulting in a higher caffeine content and, in some varieties, elevated levels of nutrients and amino acids. One notable characteristic of sencha is the amount of time the leaves are shaded for before harvest, which can be up to 21 days. This shading process significantly influences the flavor profile of the tea. Unshaded leaves can result in a dry or astringent taste, while shaded leaves produce a more mellow or sweeter brew.
After harvesting, sencha follows a different preparation method compared to oolong tea. For green teas, it is crucial to halt the oxidation process. To achieve this, sencha leaves are typically steamed for a short period, effectively stopping oxidation. The duration of steaming can also impact the flavor, ranging from 30 seconds to 3 minutes. Following this step, the tea leaves are tightly rolled, giving them their signature appearance.
Both oolong and sencha teas offer a wide range of taste profiles, and exploring these teas with care and curiosity will undoubtedly yield a fruitful and enjoyable experience. Adjusting steeping time, water temperature, and tea quantity can unlock a whole new world of flavors, making the exploration of teas an exciting and worthwhile endeavor.
Try our Naturally Farmed Sencha Green Tea.
About the author:
Michael Bugajski
Michael is originally from Chicago, IL in the United States, but has lived in Japan for seven years in Niigata and Hokkaido. He is an avid home chef, baker, and coffee enthusiast, but his one true love is ramen. Ever in pursuit of the perfect bowl of noodles, you can always find him by listening for the tell-tale slurp of ramen being enjoyed!
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