Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Agemono (揚げ物), literally meaning deep-fried thing in Japanese, is the generic name for deep-fried foods, such as Tempura (天ぷら), Karaage (唐揚げ), Kakiage (かき揚げ), Katsu (カツ), and Furai (フライ). Many overseas people may have heard...
Donburi (どんぶり/丼), whose literal meaning is a bowl, is the Japanese word for rice bowl dish, usually abbreviated to Don (丼) when used in the dish’s name. When I think of Japanese seafood donburi...
As you know, natto is a fermented soy food of Japanese origin. It is slimy in consistency and has a characteristic smell, and many people can’t eat it. However, natto is packed with plenty of...
“Tofu (豆腐)” is a processed soy food widely seen in East and Southeast Asia. The soybean curd is packed with nutrients and is available in many countries in recent years. However, due to its characteristic...
Centering on the spring and autumn equinoxes, Ohigan (お彼岸) takes place in Japan. It is a traditional Buddhist event only held by the Japanese sects, during which we visit the graves of family and relatives...
When a Japanese mother prepares the Bento/弁当 boxed lunch that her kid eats at school, she often makes rice balls with various side dishes. The rice packed together in a ball is generally called...
Agemono (揚げ物) is the Japanese generic name for deep-fried foods such as Tempura (天ぷら), Kakiage (かき揚げ), and Karaage (唐揚げ). As you may know, these three fried dishes are representative types of Agemono widely enjoyed in...
A dish of sliced fresh raw fish “Sashimi (刺身)” is one of the essential things in Japanese cuisine. For example, when you have the traditional course dinner called “Kaiseki Ryori (会席料理)” at a traditional...
