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...
Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
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...
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...
Today, let’s take a close look at one example of Ajitsuke Nori (味付けのり). What I prepared is Aji Nori (味のり) (6 packs × 5 pieces version), a long-selling Ajitsuke Nori from Nico-Nico Nori (ニコニコのり)...
Ajitsuke (味付け/あじつけ) is a Japanese word usually used for food, and at supermarkets in Japan, you can find various “味付け” products. But in the first place, what does Ajitsuke mean? Further, what are standard...
Tosa (土佐) is the ancient name of Kochi (高知), which is known as Japan’s largest consumer of Katsuo (鰹: bonito). Accordingly, the prefecture boasts its specialties using bonito, and what I introduce here, Tosazu...
As you know, natto (納豆) is a traditional Japanese food made from soybeans fermented with natto bacteria. It is a superfood packed with nutrients but, due to its unpleasant smell and slimy consistency, divides...
Nagatanien (永谷園) is a Japanese food maker whose main products are Ochazuke Nori and Furikake, which are essential to our meals. Those rice seasonings have been evolving year by year, and the other day,...
Kurozu (黒酢), or black rice vinegar made from brown rice, contains plenty of essential amino acids and citric acid and is popular in Japan for its health benefits, such as lowering blood pressure suppressing...