What is Shoyu no Mi (醤油の実: Fruit of Soy Sauce)?
As you may know, we Japanese generally call soy sauce Shoyu (しょうゆ/醤油), and Mi (実) is the word for “fruit” in English, but have you ever heard of Shoyu no Mi (醤油の実), literally, the...
Category: Seasoning and Condiment
Togarashi vs. Shichimi vs. Furikake vs. Wasabi
Togarashi (唐辛子), Shichimi (七味), Furikake (ふりかけ), and Wasabi (わさび) are all very familiar foods to us Japanese, and they usually refer to a different thing, though the first two are close. Togarashi and Shichimi...
Steak Flavor Furikake featuring Vegemaca from Welcia
When I shopped at a Welcia drugstore the other day, a Furikake/ふりかけ product piqued my interest because I had never seen such a flavor before. The item had a steak flavor supervised by a...
What is Yakiniku no Tare?: Japanese Barbecue Sauce
Yakiniku (焼肉) is a Japanese barbecue grill enjoyed indoors, where diners cook thinly sliced raw meat (from various portions of beef and pork) for themselves on a griddle/gridiron set on the table and eat...
Soba Tsuyu vs. Mentsuyu Broth: What is the Difference?
In the previous post, I mentioned that we often make the broth of Soba with a soup base called Mentsuyu (めんつゆ: Tsuyu meant for Men/麺 or noodles) or Soba Tsuyu (そばつゆ). As you may...
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...
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...
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...
