Japanese Cuisine: What Are Kaiseki And Omakase And What Are The Differences?
When it comes to Japanese fine dining, “kaiseki”...
Regional foods of Japan: From Hokkaido to Okinawa
Japan is famously known for its regional cuisine, known as...
Guide to Japanese Whisky
While shorter than the history of sake, the...
Guide to Japanese Beer: From The Big Three To Craft Breweries
While sake is the national drink of Japan, you...
Matcha: How to Store Matcha to Preserve It's Freshness, Color and Taste
To preserve the quality and taste, tea requires...
Guide to Okinawa Teas: The Islands Secret to Longevity
Japan’s southernmost prefecture, Okinawa, experiences hot tropical weather...
Wine Sake Chick Pairs Japanese Otusmami Foods with Sake
I have tried a few subscription “snack” boxes,...
Moritsuke: The Art of Japanese Plating
If you’ve spent time in a kitchen (or...
Japanese Springtime Ingredients
Japan is known for its affinity with seasonal...
Dashi: How to Store Dashi Ingredients for Proper Freshness
Shiitake mushrooms, konbu (kelp) and katsuobushi (dried tuna flakes) are three...
Japanese Fermented Foods: What Are They And Why Are They So Healthy
Fermented foods are among the most common foods...
Amazake (Japanese Sweet Sake): Rice Koji vs Sake-Lees What's the Difference?
You may have come across amazake (a low/non-alcohol sweet...
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