Shio vs Shokuen vs Shokutakuen vs Ajishio: Japanese Salt
Shio (塩), also spelled as Sio, is the Japanese word for salt, and here in Japan, salt is usually made by boiling down seawater, as there are not enough natural resources for rock salt....
Category: Seasoning and Condiment
S&B Shichimi Togarashi vs. House Shichimi Togarashi
S&B and House Foods are both Japanese companies that make spice and spice-related products such as curry roux, and their popular products include Shichimi Togarashi (七味唐辛子). Shichimi Togarashi, literally Seven-Taste Chili Pepper, is a...
Momiji Oroshi: Grated Daikon Radish with Red Chili Pepper
Momiji (もみじ) is the Japanese word for the maple leaves that turned red in the autumn season, but do you know what Momiji Oroshi (もみじおろし) refers to? If you already know Daikon Oroshi (大根おろし:...
How Ryorishu differs from Seishu: Types of Sake
“Seishu (清酒)”, generally known as Japanese sake, is often used in cooking to add a flavor, as well as removing the smell of meat and fish. As you know, originally, Seishu is an alcoholic...
Easy & Tasty Natto Tare Sauce Recipe
At breakfast, I often eat natto (fermented soybeans) with a bowl of white rice, so there are always some natto packs in the fridge in my house. The Japanese natto pack mostly comes with sachets of...
Marumiya Hon Katsuo Furikake Rice Seasoning
Marumiya is a leading Japanese rice seasoning manufacturer and the rice condiments in its Furikake series have been a household staple for several decades in Japan. In the series, the top star is admittedly...
Aosa vs. Aonori: Types of Green Nori Seaweed
Nori is an edible seaweed known as an ingredient used in sushi and is available in various forms, such as Ita Nori (板海苔) and Nama Nori (生海苔). Ita Nori is one of the most...
Aonori vs. Nori: Japanese Seaweed
Typically used in sushi rolls, ramen, and onigiri, Nori (海苔) is one of Japan’s most consumed seaweed that often comes in dry sheets. If you are well acquainted with Japanese food, you may also...
