Aka Miso vs Shiro Miso: What is the Difference?
Miso is a quintessential Japanese seasoning that is widely loved by home cooks in many countries. As you know, it is a smooth, salty, savory paste made by fermenting soybeans and rice or cereals...
Category: Seasoning and Condiment
Japanese Worcester Sauce: Types and Definitions
According to the official website of the Ministry of Agriculture, there are 3 different varieties of brown sauce that are classified into Worcester sauce types in Japan, which are “Worcester Sauce (ウスターソース)”, “Chuno Sauce...
Marumiya Nori Wasabi Furikake Rice Seasoning
As you may know, white rice and miso soup make up the essential parts of Japanese cuisine, and we Japanese often eat the staple steamed plain rice with some appetizing food on top. Representative...
S&B Okazu Rayu: Chili Oil with Crunchy Fried Garlic
Have you ever heard of “Taberu Rayu (食べるラー油)”, a Japanese chili oil meant for eating? It is a kind of versatile condiment that was popularized in 2009 by the product from Momoya “Karaso De...
Negi Shio Dare: Salt-Based Green Onion Sauce
As I wrote about how to make and use it before, “Negi Dare (ねぎだれ)” is an easy-to-make, versatile green onion sauce that is sometimes prepared in households in Japan. Negi Shio Dare (ねぎ塩ダレ) The...
Hon Wasabi vs Nama Wasabi: What is the Difference?
Known as an essential condiment for Sushi and Sashimi, Wasabi is a pungent green paste prepared by grating the root of Japanese horseradish, which actually comes in various varieties in Japan. Among those, “Hon...
Butter Shoyu Gohan: Simple but Addicting Rice Bowl Dish
When I went out shopping yesterday, I stopped by a supermarket and found an interesting product for the blog article in the Furikake section. The name of the Furikake rice seasoning is “Butter Shoyu...
Kewpie Mayonnaise and its Uses by Japanese
Mayonnaise is one of the most consumed condiments in many countries, and in Japan, the Japanese food company “Kewpie (キユーピー)” holds the largest market share. It is Kewpie that first sold Japan-made mayonnaise, and...
