Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Pickles / Product introduction / Trivia
by Tomo · Published April 13, 2021 · Last modified April 14, 2021
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...
Pickles / Product introduction / Souvenirs / Traditional Japanese foods
by Tomo · Published October 21, 2020 · Last modified April 13, 2021
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...
Pickles / Product introduction / Souvenirs / Traditional Japanese foods
by Tomo · Published February 5, 2020 · Last modified April 13, 2021
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....
Pickles / Product introduction / Souvenirs
by Tomo · Published December 18, 2019 · Last modified April 13, 2021
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...
Pickles / Product introduction / Snacks / Traditional Japanese foods
by Tomo · Published October 9, 2019 · Last modified October 3, 2020
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...
Pickles / Product introduction / Recipes / Seasoning and Condiment
by Tomo · Published September 27, 2019 · Last modified August 11, 2020
“Umeboshi (梅干し)” is a traditional Japanese pickle made of ripe Ume plums. They are pickled in salt and dried in the sun. Characterized by strong acidity and sourness, Ume plums don’t become sweet even if...
Pickles / Product introduction / Recipes
by Tomo · Published July 25, 2019 · Last modified April 27, 2021
“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...
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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.
