Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
The literal meaning of Mentsuyu (めんつゆ) is broth for noodles, so we typically use the liquid to make the broth of Japanese noodles, such as Soba, Udon, and Hiyamugi/Somen. Nonetheless, Mentsuyu is not only meant...
Shirataki (白滝: meaning white waterfall) and Ito Konnyaku (糸蒟蒻: thread Konnyaku) are both semi-transparent firm noodles made from konjac potato or devil’s tongue starch. They are long and thin noodles similar to Tokoroten jelly. But...
Since a while ago, convenience stores near my house have been selling chilled pre-prepared noodles. Somen (素麺) is among them, and you may know this if you are acquainted with Japanese foods. But how about...
Teppanyaki (鉄板焼き) and Okonomiyaki (お好み焼き) are Japanese dishes relatively well recognized by overseas people. In my country, many specialized restaurants offer these two dishes, and we sometimes enjoy them at home, which is why they...
As with the pork cutlet Tonkatsu (豚カツ), Tempura (天ぷら) can be the main ingredient in the Japanese rice bowl dish Donburi (丼). You may know the bowl of rice topped with Tempura has the...
In the previous post, I talked about how the Japanese soup dish suimono (osuimono) differs from miso soup. As I wrote in the article, the primary difference between miso soup and suimono is; miso...
Miso soup and plain white rice make up the essential parts of Japanese cuisine. As many instant soups are available online nowadays, you might have tried such authentic Japanese soups as miso soup and...
“Kombu (昆布)” is the Japanese word that refers to edible kelp, from which we often make “dashi (出汁)” soup stock, the base for many Japanese dishes. The seaweed is an essential ingredient in Washoku, and...
