Shichimi: The Seven Spice Blend of Japan
Shichimi togarashi, or simply shichimi, means “seven-flavor chili...
PRODUCER SPOTLIGHT: Yamamasa Koyamaen - The Ancient Artistry of Uji Matcha
Founded as a tea farm in the Edo...
Everything You Need to Know about Health Benefit of Matcha: 6 Reasons Why Matcha is Healthy
Matcha is made from the entire leaf of the...
Too “Matcha” Fun: Sampling Matcha in Different Forms
The way you enjoy your matcha is up...
Matcha vs Sencha vs Green Tea: What are the Differences?
You've likely heard of matcha and sencha and...
Dashi: The Essence of Japanese Cuisine
The ubiquity of dashi (だし, 出汁) in Japanese cuisine goes to show...
Hosoku Nagaku: A Long, Thin Life in Japanese Noodles
Japan has many New Year’s traditions involving food...
One Day as a Scallop Farmer: The Good, The Smelly and The Yummy!
I have no experience doing anything with scallops...
Shio Koji: The Secret Weapon In Japanese Cuisine Is Simple, Versatile and Alive!
Kōji is the powerful little microbe responsible for...
Washoku: Japanese Cuisine
Washoku is Japan’s unique culinary identity and traditionally...
Sansai in Japan: A Taste of the Mountains, A Taste of the Seasons
Among the celebrated seasonal produce, however, a long...
Yuzu (柚子): Sweet, Tart and Perfectly Imperfect - Japan's Most Popular Citrus Fruit
Of the over 40 varieties of citrus fruit available in Japan...
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