Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Seaweed is an indispensable part of Japanese cuisine; For instance, we often make Dashi stock from kombu or seaweed kelp and use it in various dishes, including miso soup, Nabemono hot pots, and noodle...
Have you ever tried Natto? As you know, Natto (納豆) is a superfood made from soybeans fermented with Natto bacteria. But since the fermented beans have a peculiar smell and a slimy consistency, many...
We Japanese often eat seaweed in our daily lives. Especially, Wakame is one of the seaweed most commonly eaten in Japan. Wakame is used as the main ingredient for various Japanese dishes, including salad,...
Do you know what Japanese foods are generally known as “Japan’s 3 Best Food Delicacies (日本三大珍味)”? Actually, the 3 Japanese delicacies are “Uni (ウニ)”, “Konowata (このわた)”, and “Karasumi (からすみ)”, which are generally known to...
Have you ever heard of the Japanese Chinmi (珍味: food delicacy), Shiokara (塩辛)? As I wrote in this article, Shiokara is a traditional Japanese food made by salting and fermenting seafood such as fish, shellfish,...
When it comes to Japanese snack foods for alcoholic drinks or “Otsumami (おつまみ)”, “Atarime (あたりめ)” and “Surume (するめ)” are two of the most common. Atarime or Surume In the first place, Atarime and Surume...
As previously written, we Japanese sometimes enjoy Kuzukiri (葛切り) noodles as a refreshing dessert during the hot summer months. And in addition, what I introduce here, Tokoroten (ところてん), is also a traditional Japanese noodle that becomes a...
“Kinako (きな粉)” is a traditional Japanese food consisting of roasted soybean flour often prepared for “mochi (餅)” dishes in the cold winter months in Japan. In fact, Japanese people traditionally have steamed mochi rice cakes...
