Sea Urchin Roe: Nama Uni vs Tsubu Uni vs Neri Uni
Known as sea urchin in English, “Uni (雲丹, うに)” is one of the representative Japanese food delicacies or “Chinmi (珍味)” that has been a favorite in Japan for a long time. In sushi restaurants,...
Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Delicacies / Product introduction / Traditional Japanese foods / Trivia
by Tomo · Published December 25, 2020
Known as sea urchin in English, “Uni (雲丹, うに)” is one of the representative Japanese food delicacies or “Chinmi (珍味)” that has been a favorite in Japan for a long time. In sushi restaurants,...
“Otsumami (おつまみ)” is the Japanese word for snacks eaten with alcoholic drinks and the representative examples include Kamaboko fish cake, Surume dried squid, Kaki no Tane crackers, and Cheese Tara (Chiitara) snacks. Actually, the...
Delicacies / Product introduction / Rice bowl dishes / Seasoning and Condiment
by Tomo · Published December 20, 2020
“Marumiya (丸美屋)” is the leading Japanese food company with the largest share in Furikake rice seasoning. For people who don’t know “Furikake (ふりかけ)”, it is a traditional Japanese condiment for rice consisting of dry...
Have you ever eaten or heard of “Karashi Mentaiko (辛子明太子)”? Known as a specialty of Fukuoka Prefecture, it is made out of the roe of the ovary sacs of walleye pollock or Alaska pollock marinated...
Several days ago, on June 22, the day known as Crab’s Day in Japan, I saw a news headline titled “Taraba-Gani is a Kani (Crab) or not” on Yahoo Japan News. Since I wanted...
Delicacies / Product introduction / Recipes
by Tomo · Published March 1, 2020 · Last modified March 5, 2020
“Tofu (豆腐)” is one of the best known Japanese foods around the world. It is a healthy, plain food made by solidifying soy milk “Tonyu (豆乳)” with bittern “Nigari (にがり)”, and packed with nutrients....
Delicacies / Product introduction / Snacks / Trivia
by Tomo · Published February 21, 2020 · Last modified January 31, 2021
When it comes to “Nori (海苔)”, many people will bring to mind the blackish dried seaweed used for sushi rolls. Including the dry Nori sheets for sushi, the Nori seaweed produced in Japan is...
“Natto (納豆)” is a well-recognized Japanese superfood packed with nutrients. But despite that, many people can’t eat the fermented soybeans mainly because of their stringy, slimy consistency. For those people, there is a recommended way...
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I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.