What is Natto Kombu? and How to Use it
As you know, natto (納豆) and kombu (昆布: also known as kelp) are different things. But what I introduce here, natto kombu (納豆こんぶ), is not a combination of fermented soybeans and kelp seaweed. Natto...
Category: Traditional Japanese foods
Umeboshi: How many should you eat a day?
“Umeboshi (梅干し)” is a traditional Japanese food made from “ume (梅)” plums pickled in salt. The pickle is well-recognized in many countries, and nowadays, you can easily find it on online marketplaces like Amazon....
How to Make Inarizushi-like Inari Mochi
“Inarizushi (稲荷寿司)” is a variety of sushi made from “sumeshi (酢飯: vinegared rice)” packed in an “Inari Age (稲荷揚げ)” pouch. The sushi is usually unavailable in traditional sushi restaurants, but for its sweet taste,...
Why is Onigiri called so? and its literal Meaning
As I wrote in the previous post, Onigiri is a rice ball dish different from Nigiri. The latter is a style of sushi, but Onigiri is not. Some might wonder why Onigiri is not...
Sushi vs. Nigiri vs. Onigiri Rice Balls
Sushi is one of the best and most loved Japanese dishes, together with ramen, gaining popularity in many countries over the past decades. The dish has over a thousand years of history, described and...
Sasa Kamaboko: Fish Cake Shaped Like Bamboo Leaf
Kamaboko is a traditional Japanese food with a long history whose origin can be traced back to the description of 1115 in the document “類聚雑要抄 (Ruiju-Zoyosho). The food is a variety of Nerimono made...
Why Sushi Rice is Called Shari
Sushi is a traditional Japanese dish that is as well-recognized as ramen. It comes in various forms and styles, but the key ingredients are vinegared rice called “sumeshi (酢飯)” and sliced raw fish called...
Natto: How Much Should You Eat Daily?
Natto is a superfood originating from Japan, made from fermented soybeans. The food is packed with plenty of nutrients and has been gaining popularity for its health benefits. But do you know how much...
