Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
When it comes to the garnish for curry rice, in Japan, “Rakkyo (ラッキョウ)” and “Fukujinzuke (福神漬)” are especially favored, and at Japanese curry restaurants, you will almost definitely find these pickles on the table...
As I wrote in the previous article, “Tsukemono (漬物)” is the Japanese generic term for pickles, and in the name of the dish, the suffix for it “Zuke (漬)” is often used, like “Narazuke...
Nara is a historic city adjoining Kyoto where every year many tourists, both from in and outside Japan, enjoy sightseeing. When I hear Nara, many things come to my mind, but in terms of...
Kyoto is a historical city in which various cultures and foods originated. For example, when I think of pickles that the old city boasts, what comes to my mind right away is Senmai Zuke....
As you may know, “Takuan (たくあん or 沢庵)” is yellow pickled Daikon radish commonly eaten throughout Japan, which is said to have been first created by a Japanese Zen Buddhist named “Takuan Souhou (沢庵...
Karikari Ume is one of the most commonly eaten pickle snacks in Japan, about which I wrote an article before. Made with unripe ume plums and featuring a pleasant crisp bite, Karikari Ume are pickled...
“Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe Ume plums pickled in salt and dried in the sun. Characterized by strong acidity and sourness, Ume plums don’t become sweet even when the fruit has...
“Shio Koji (塩麹)” is a lumpy seasoning made by fermenting and aging the mixture of malted rice and salt. It became a topic of conversation several years ago in Japan and now the lumpy...
