Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
The culture of eating raw fish, say in the form of sashimi and sushi, is unique to Japan, and now, gourmets in many countries love those traditional Japanese dishes. Therefore, I think many overseas people...
I have learned from English Wikipedia recently that in North America, Hibachi (火鉢) refers to a small cooking stove heated with charcoal or a hot iron plate used in Teppanyaki restaurants. I don’t mind...
Seen in Washoku or Japanese cuisine, Tororo (とろろ) is a food familiar to every Japanese person. Tororo is the word for grated yam, and the Japanese yams, Yamaimo (Yamato Imo), Nagaimo, or Jinenjo, can be the...
When it comes to the Japanese dish using the freshwater eel Unagi, Unagi no Kabayaki (うなぎの蒲焼) is quintessential and one of the exquisite, as you may know. But have you ever heard of Unagi no...
Commonly used in Japanese cuisine, Nikiri (煮切/にきり) is mirin or sake or the mixture of the two that’s been boiled down to evaporate its alcohol content or refers to the cooking method of the seasoning. Nikiri...
When it comes to citrus fruit used in Japanese cooking, what comes to my mind right away is Yuzu (ユズ), Sudachi (スダチ), and Kabosu (カボス). Among them, I think Yuzu is the best-known. But...
Zoni (雑煮), politely called Ozoni (お雑煮), is a traditional Japanese dish that represents Japan’s New Year’s Day festivities. It is a soup dish made with a plain rice cake called Mochi (餅) and other miscellaneous...
Happy New Year 2021! I spent this New Year’s Eve or Omisoka (大晦日), watching Kouhaku Uta Gassen (紅白歌合戦: Red-White Song Battle), a standard long-loved TV program for Omisoka. And I ate Toshikoshi Soba (年越しそば:...
