Engawa vs Hirame vs Karei: Japanese Flounders
As you know, “Engawa (えんがわ)” is a popular sushi topping from a Japanese flounder called “Hirame (ヒラメ)” or “Karei (カレイ)”. The ingredient was actually named after its shape like a corridor on the outer...
Category: Traditional Japanese foods
Kaichu Shiruko: Wagashi Instant Monaka Oshiruko Soup
As you may know, “Shiruko (しるこ, 汁粉)” or Oshiruko is a traditional Japanese red bean soup often eaten in the winter season with toasted Mochi rice cakes. But with this “Kaichu Shiruko (懐中しるこ: Pocket...
Mochiko vs Shiratamako vs Joshinko: Japanese Rice Flour
As with many other Asian countries, rice is the staple food for us Japanese. In Japan, two types of rice called “Uruchimai (うるち米)” and “Mochigome (餅米)” are commonly eaten. The former Uruchimai is non-glutinous/non-sticky short-grain...
Anko Mochi Super Fluffy Puffed Rice Snack
“Anko (あんこ, 餡子)” is a sweet bean paste that is an indispensable part of Wagashi traditional Japanese confections. Anko comes in various types, but the most common variety is made of red beans called...
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 be traced to ancient times. As you can see in sushi and onigiri, the seaweed often comes in dry sheets. Unlike flakes or powder...
Tofu: What are Yakko Dofu and Hiyayakko?
“Tofu (豆腐)” is a processed soy food, known as soybean curd, widely seen in East and Southeast Asia such as China, Japan, Korea, Vietnam, Cambodia, Thailand, Myanmar, Malaysia, and Indonesia. The word “豆腐” is said...
Kirimi vs Sashimi: Sashimi was once called Kirimi
As you know, “Sashimi (刺身)” is a plate of fresh raw fish cut into thin slices. It is a traditional Japanese dish that first appears in the document Suzuka-Kaki (鈴鹿家記)’s article dated June 10,...
The Difference: Asari vs Shijimi clams
“Asari (アサリ)” and “Shijimi (シジミ)” are both clams that are very familiar to Japanese people. These clams are often used in miso soup and widely enjoyed in households. That is why many of us...
