Tenkasu vs. Agedama: Tempura Bits
Tempura is a traditional Japanese food made by deep-frying one piece of ingredient covered in a batter of hen’s eggs and wheat flour. The scraps of deep-fried Tempura batter generated in the cooking have...
Category: Seasoning and Condiment
Umebishio: Traditional Japanese Umeboshi Plum Seasoning
When it comes to Japanese pickles, the salted Ume plum “Umeboshi (梅干し)” is probably the most famous. It is usually so salty, sour, and acidic that we Japanese like to eat it with plain...
Kikkoman Hon Tsuyu vs. Mentsuyu: Japanese Soup Base
As you know, Japanese people sometimes eat noodle soups at home, such as soba and udon. To make the broth, many home cooks use a liquid soup base available at every supermarket in Japan....
Otona no Furikake: Rice Seasoning from Nagatanien
Rice is the staple of the Japanese diet. And we like to eat a warm bowl of white rice with Furikake (ふりかけ), mainly consisting of flakes made from ingredients such as meat, fish, egg, and...
Yakimiso: Simple but Tasty Japanese Miso Condiment
Together with “Shoyu (醤油: soy sauce)”, “Miso (味噌: fermented soybean paste)” is a quintessential Japanese seasoning that is quite well recognized in many countries. As miso soup and plain white rice make up the...
Shoyu: 5 Common Types of Japanese Soy Sauce
When I think of seasonings of Japanese origin widely used in many countries, what comes to my mind right away is “Shoyu (醤油)”, known as soy sauce in English. Many people probably have used...
Mentaiko Mayonnaise: Cod Roe Sauce Recipe and its Usage
“Mentaiko (明太子)” is a Japanese food made of cod roe that’s been salted and marinated in a seasoning liquid. The marinade is typically made up of umami components of kombu (seaweed) and katsuobushi (dried bonito...
Shio Koji: 4 Basic Ways to Use Salted Rice Malt Seasoning
A salted rice malt seasoning called “Shio Koji (塩麹)” became a popular topic several years ago here in Japan, and since then many people have commonly used it in daily life. Shio Koji (塩麹)...
