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...
More Than a Side Dish: A Brief Look at Rice in Japan
One of the most essential parts of Japanese...
Luxury to Convenience and Back Again: Unboxing the Complicated History of the Bento
When mentioning the topic of Japanese food there...
The Rule of Five: Seasonal Buddhist Meals That Satisfy Our Five Tastes
The “rule of five”, satisfying all five tastes...
The Curious Case of Wasabi: Internationally Known Condiment Very Few Have Actually Tried
Think you've tried wasabi? Think again! You may be...
Natto: Fermented, Smelly, Sticky, Delicious & Healthy
For those familiar with the sticky, stringy, delicious...
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