Kankoku Nori vs. Nihon Nori: What’s the Difference?
When it comes to Nori (海苔), the first thing that comes to many people’s minds will probably be a blackish dry sheet of seaweed used in sushi rolls. Including the one for sushi, the...
Category: Seasoning and Condiment
Yuzu Shichimi: 7 Spice Blend with Citrus Zest
When it comes to traditional Japanese spice, “Shichimi Togarashi (七味唐辛子)” or “Shichimi (七味)” has been a long-time favorite in Japan. It is a traditional seasoning/condiment made up of 7 aromatic spices. The first ingredient...
Ajidouraku Furikake Rice Seasoning from Marumiya
“Furikake (ふりかけ)” is a Japanese condiment for plain rice consisting of dry mini flakes or granules made from ingredients such as meat, fish, seaweed, eggs, and sesame seeds. How to use it? Simply sprinkle...
How to Make Ochazuke Rice Soup with Seaweed Tea
The other day, my family got a package of seaweed tea leaves from our relative. Mekabu Seaweed Tea I think the seaweed tea most familiar to us Japanese is “Kombu-Cha (こんぶ茶)” made from kelp...
Marumiya’s Classic Sukiyaki Furikake Rice Seasoning
A wide variety of condiments for rice are available at supermarkets in Japan, as white rice is the staple of the Japanese diet. I am fond of trying new things, so I often buy...
5 Recommended Ways to Eat Umeboshi Plums
“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...
How to Enjoy Nagatanien Ochazuke Nori Rice Seasoning
Steamed plain rice and miso soup are the staples of the Japanese diet, so a wide range of condiments for rice are available at supermarkets in Japan. Among those, “Furikake (ふりかけ)” is especially popular...
Uni Shoyu vs Uni Hishio: Japanese Sea Urchin Sauce
Loved by many foodies, sea urchin, “Uni (雲丹)” has plenty of natural, distinctive umami and is known as a luxury sushi ingredient. The roe is not only used as a sushi topping but is actually widely used...
