Perilla: Shiso vs. Oba leaves
Shiso (シソ/紫蘇) is an annual plant that belongs to the genus Perilla in the family Lamiaceae, and probably because of that, it is referred to as perilla in English. Shiso vs. Oba The leaf...
Category: Seasoning and Condiment
What “Sauce” usually Refers To in Japan
In the previous post, I wrote that Shoyu (醤油: soy sauce) is not called “Sauce (ソース)” in Japan. Then, when Japanese people say, ソース取ってもらえますか? (Could you pass me the sauce?), what does the sauce...
Tare vs. Dashi: What is the Difference?
We Japanese usually don’t call Shoyu (醤油), referred to as soy sauce in English-speaking countries, sauce. But in a sense, it is a kind of Japanese sauce. Like this, Tare is also a Japanese...
Tare vs. Sauce: What is the Difference?
Tare (タレ) is a liquid seasoning used for foods and dishes, such as Yakiniku, Unagi no Kabayaki, Shabu-Shabu, Sukiyaki, and Natto, and it seems like a sauce. Tare vs. Sauce So I wondered, Tare...
What is Ito Togarashi?
Togarashi (とうがらし/唐辛子) is the Japanese word for chili pepper whose representative varieties include Taka no Tsume (鷹の爪: eagle talon), Shima Togarashi (島唐辛子: island chili pepper), jalapeno, and habanero. Meanwhile, Ito (糸) means thread in...
Types of Nori: Nama vs. Kansou vs. Yaki vs. Ajitsuke
Nori (のり/海苔) is one of Japan’s favorite seafood, whose history can date back to ancient times. As you can see in sushi and onigiri, the seaweed often comes in dry sheets. Unlike flakes or powder types...
Koikuchi Shoyu vs. Usukuchi Shoyu: Japanese Soy Sauce
Respectively known as “dark soy sauce” and “light soy sauce” in English-speaking countries, Koikuchi Shoyu (濃口醤油) and Usukuchi Shoyu (薄口醤油) are the most common and basic types of soy sauce available in any supermarket...
What is “Ajihen” for Noodle Dishes including Ramen?
Today after running some errands, I stopped by a convenience store and found a newly released instant noodle from Maruchan. The product instantly drew my interest, and as a result, I grabbed the cup....
