Aka Miso vs Shiro Miso: What is the Difference?
“Miso (味噌)” is a quintessential Japanese seasoning loved by home cooks in many countries. As you know, it is a smooth, salty, savory paste made by fermenting soybeans and rice or cereals like barley...
Category: Product introduction
Japanese Worcester Sauce vs. Chuno Sauce vs. Noko Sauce
Based on the official website of the Ministry of Agriculture, three brown sauces are considered Worcester sauce in Japan. As you might already know, they are Worcester Sauce, Chuno Sauce, and Noko Sauce. Japanese...
Gyunyu, Coffee Gyunyu, or Ichigo Milk? in Sento
Today on the way home from work, I stopped by a public bathhouse or “Sento (銭湯)” and enjoyed bathing. After getting out of the bathroom and putting on my clothes, I wanted to drink...
Nori Wasabi Furikake Rice Seasoning from Marumiya
As you may know, white rice and miso soup make up the essential parts of Japanese cuisine, and we Japanese often eat the staple steamed plain rice with some appetizer on top. Representatives of...
Morinaga Milk Cocoa: Enjoy Japan’s Best Hot Chocolate
I prefer coffee to hot chocolate. But sometimes, I enjoy a cocoa drink at breakfast made with Morinaga Milk Cocoa powder. The product from Morinaga Seika Confectionery has been a staple in my house for...
Teppo Zuke: What kind of Japanese Pickle is it?
As I wrote in the previous article, “Tsukemono (漬物)” is the Japanese generic term for pickles, and in the name of the dish, the suffix for it “Zuke (漬)” is often used, like “Narazuke...
Nara Zuke: Oriental Pickling Melon Pickled in Sake Lees
Nara is a historic city adjoining Kyoto where every year many tourists, both from in and outside Japan, enjoy sightseeing. When I think of Nara, many things come to my mind. But in terms...
Choya Umeshu: Best Japanese Plum Wine Brand
I don’t usually drink at home. But instead, I enjoy non-alcoholic beverages at dinner almost every day. Among others, I like non-alcoholic beer and non-alcoholic plum wine called “Yowanai Umeshu (酔わないウメシュ)” the best. Choya...
