Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
“Tofu (豆腐)” is a processed soy food, known as soybean curd, widely seen in East and Southeast Asia such as China, Japan, Korea, Vietnam, Cambodia, Thailand, Myanmar, Malaysia, and Indonesia. The word “豆腐” is said...
Toyama is a prefecture adjacent to Niigata, where I live. Toyama has Toyama Bay known for its deep water and variety of fish, and the prefecture prides itself on its delicious seafood dishes. Especially,...
“Yakitori (焼き鳥)” is a traditional Japanese dish consisting of chunks of grilled chicken on a skewer, which, in Japan, is often eaten as an accompaniment for beer or “Otsumami (おつまみ)”. For Yakitori, various portions...
As you know, “Natto (納豆)” is a traditional Japanese food made from soybeans fermented with Natto bacteria. The soy food is packed with lots of nutrients but has people divided between those who like...
Packed with lots of nutrients, “Natto (納豆)” is a superfood that represents Japan. In recent years, because of its health benefits, the fermented soybean is well recognized even outside of Japan and has gained...
Sashimi is a traditional Japanese dish usually consisting of thinly sliced fresh raw fish, but it is actually also made from other ingredients, and the representative example includes “Sashimi Konnyaku (刺身こんにゃく)”. Sashimi Konnyaku Sashimi...
The culture of eating raw fish, say in the form of sashimi and sushi, is quite unique to Japan. Now, those traditional Japanese dishes are loved by foodies around the world, so I think...
Seen in Washoku, or Japanese cuisine, “Tororo (とろろ)” is a food familiar to every Japanese person. Tororo is actually the word for grated yam, and the Japanese yams I introduced the other day, Yamaimo (Yamato Imo), Nagaimo,...
