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...
Category: Souvenirs
Shiro Ebi: Toyama’s White Shrimp Senbei, Sushi, and More!
Toyama is a prefecture adjacent to Niigata, where I live. Toyama has Toyama Bay known for its deep water and variety of fish, and the prefecture prides itself on its delicious seafood dishes. Especially,...
Shizuoka Specialty: What is Unagi Pie?
Unagi is a freshwater eel that can be seen in Japanese cooking. The sliced, grilled meat is used as a sushi topping and expensive compared to Anago, a saltwater eel that can also be...
Kombu-Pan: Toyama’s Specialty Kelp Seaweed Bread
Today when I was eating dinner watching TV, local specialty foods of Toyama Prefecture were introduced on a TV show. Among them, there was one thing that I had never heard of before. Seaweed...
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...
Tirol Choco Kyoto Yatsuhashi Flavor Chocolate
Kyoto was a center of politics and culture in the old days where various crafts and foods were created. Today, many of those items have been specialties of the city. For example, when it...
Abekawa Mochi: Shizuoka’s Specialty Wagashi Sweet
In the previous entry, I wrote about Kinako Mochi. Actually, after posting the article, the sweet mochi dish reminded me of Shizuoka’s specialty wagashi sweet called “Abekawa Mochi (安倍川もち)”. Abekawa Mochi (安倍川もち) Abekawa Mochi...
Wagashi: Canned Anmitsu from Nihonbashi Eitaro Honpo
In the city where I live, now cherry blossoms “Sakura (桜)” are almost at their best, though this year unfortunately there aren’t any festivals related to “Hanami (花見)” or cherry blossom viewing due to...
