Ajitsuke Kombu: Seasoned Kelp Seaweed Sheets for Rice
You may have tried Ajitsuke Nori before if you have stayed at Ryokan (旅館), as the Japanese hotel/inn typically serves it at breakfast with a warm bowl of white rice. But how about the...
Category: Foods
Wagashi: What is Kusa Daifuku (草大福)?
Some Wagashi (和菓子) traditional Japanese confections remind us of the fresh verdure of the spring, which include this Kusa Daifuku (草大福). Kusa Daifuku (草大福) Kusa Daifuku (草大福) is a variant of Daifuku (大福), also...
Osatsu Doki: Satsumaimo Sweet Potato Chips from UHA
When it comes to Japanese potato chips using the Satsuma-Imo (さつまいも) sweet potato, what comes to many people’s minds is Calbee’s Osatsu Snack (おさつスナック) or UHA Mikakuto’s Osatsu Doki (おさつどきっ). Osatsu Doki Chips from...
Nihon Soba vs. Soba: What’s the Difference?
When you hear Soba (そば), what crosses your mind may be buckwheat noodles served in a hot bowl of soy sauce-flavored broth. It is natural to think like that, but the word Soba can...
Tare (タレ) vs. Shio (塩) in Yakitori & Yakiniku
The contrast between Tare (タレ) and Shio (塩) reminds many of us Japanese of the Yakiniku (焼肉) grill or the Yakitori skewers. While the latter, Shio (塩), is the Japanese word for salt, Tare...
Habutae Mochi: A Specialty Wagashi Sweet of Fukui
Yesterday, after finishing work, my co-worker gifted me this Habutae Mochi (羽二重餅) as she visited Kanazawa for sightseeing on the last holiday and got it for me. As you might already know, the Mochi...
Nissin Cup Noodle: New Edition Salt Flavor Negishio
At the end of February of this year (2023), there was big news from Nissin; Their Cup Noodle Sio (塩: salt) was replaced by Negishio (ねぎ塩: green onion salt) after 21 years have passed...
Top 3 Most Popular Flavors of Marumiya Furikake
Furikake (ふりかけ) is a traditional Japanese condiment consisting of dry mini flakes or granules processed from various ingredients such as meat, egg, fish, seafood, or seaweed. Since it is Japan’s national food meant for...
