Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
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....
When it comes to “Nori (海苔)”, many people will bring to mind the blackish dried seaweed used for sushi rolls. Including the Nori sheets for sushi, the Nori seaweed produced in Japan is generally...
“Natto (納豆)” is a well recognized Japanese superfood packed with nutrients. But despite that, many people can’t eat the fermented soybeans because of its stringy, slimy consistency. For those people, there is a recommended way...
Delicacies / Product introduction / Snacks
by Tomo · Published August 1, 2019 · Last modified July 2, 2020
“Natto (納豆)” are fermented soybeans packed with nutrients which originated in Japan. Although the Japanese food is famous as a superfood, due to its stinky odor and slimy consistency, many people can’t eat it....
Delicacies / Product introduction / Seasoning and Condiment / Souvenirs
by Tomo · Published June 18, 2019 · Last modified July 1, 2020
The “Wakasa (若狭)” region in Fukui Prefecture is known for being rich in seafood from ancient times. In fact, it is said that, in the Nara period (奈良時代 : 710 to 794), the lord...
Delicacies / Foods / Product introduction / Trivia
by Tomo · Published May 13, 2019 · Last modified July 1, 2020
“Kombu (昆布)” is the Japanese word for edible kelp seaweed, from which Japanese soup stock “Dashi (出汁)“, the base for various dishes in Japanese cuisine, is often taken. In Japan, Kombu is not only...
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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.
