Easy & Tasty Natto Tare Sauce Recipe
At breakfast, I often eat a bowl of rice with natto (fermented soybeans), so in the fridge of my house, there are always some natto packs stored. The Japanese natto pack usually comes with...
Category: Seasoning and Condiment
Marumiya Hon Katsuo Furikake Rice Seasoning
Marumiya is a leading Japanese rice seasoning manufacturer and the rice condiments in its Furikake series have been a household staple for several decades in Japan. In the series, the top star is admittedly...
Aosa vs Aonori: Types of Green Nori Seaweed
Nori is an edible seaweed known as an ingredient used in sushi and is actually available in many varieties such as “Ita Nori (板海苔)” and “Nama Nori (生海苔)”. Among them, Ita Nori is one...
Aonori vs Nori: Japanese Seaweed
Typically used in sushi rolls, ramen, and onigiri, “Nori (海苔)” is one of the most common Japanese seaweeds that often comes in dry sheets. But there is also a type of Nori called “Nama Nori...
Nikiri: How to Make Sushi Shoyu (Soy Sauce)
“Nikiri (煮切り, にきり)” is mirin or sake or the mixture of the two that has been boiled down to evaporate its alcohol content (or the cooking method of the liquid seasoning), which is commonly...
Ooba (Shiso) Miso: A Tasty Versatile Japanese Seasoning
“Ooba (大葉)” or Oba, also known as “Aojiso (青紫蘇)”, is the edible green leaf of Shiso or perilla. The leaves are large with serrated edges and commonly used in Japanese cooking throughout the year....
The Difference: Nanami Togarashi vs Shichimi Togarashi
A while ago, a tweet became a topic of conversation on Japanese Twitter, which said that on the overseas glass bottle of S&B’s Shichimi Togarashi, the name of the Japanese spice “七味唐辛子 (Shichimi Togarashi)”...
Marumiya Tarako Furikake and Cod Roe Mayo Dip
“Marumiya (丸美屋)” is the leading Japanese food company with the largest share in Furikake rice seasoning. For people who don’t know “Furikake (ふりかけ)”, it is a traditional Japanese condiment for rice consisting of dry...
