Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Have you ever eaten or heard of “Karashi Mentaiko (辛子明太子)”? Known as a specialty of Fukuoka Prefecture, it is made out of the roe of the ovary sacs of walleye pollock or Alaska pollock marinated...
Several days ago, on June 22, the day known as Crab’s Day in Japan, I saw a news headline titled “Taraba-Gani is a Kani (Crab) or not” on Yahoo Japan News. Since I wanted...
Product introduction / Seasoning and Condiment / Trivia
by Tomo · Published June 24, 2020 · Last modified July 1, 2020
“Gomasio (ごま塩, 胡麻塩)”, also written as Gomashio using Roman letters, is a traditional Japanese seasoning consisting of parched black sesame seeds and salt with a color combination of black and white, as “Goma (ごま,...
Instant noodles / Noodles / Product introduction / Trivia
by Tomo · Published June 19, 2020 · Last modified June 28, 2020
When it comes to the noodles commonly eaten during the summer season in Japan, “Somen (そうめん)” is most often enjoyed in many Japanese households, where the noodles are chilled and typically served in a...
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...
Recipes / Traditional Japanese dishes / Trivia
by Tomo · Published May 17, 2020 · Last modified May 20, 2020
According to the article 照り焼き on Wikipedia Japan, “Teriyaki (照り焼き, テリヤキ)” has become a popular dish in many countries, but it seems that those Teriyaki dishes outside of Japan are somewhat different from Japanese-style...
Typically made from boiled Azuki red beans sweetened with sugar, “Anko (餡子)” paste is an indispensable part of “Wagashi (和菓子)” traditional Japanese sweets. Sometimes, Anko is simply called “An (餡)”, but until now I...
As you know, “Miso (味噌)” is a seasoning paste made by fermenting soybeans together with koji and salt, and is known as an essential ingredient in Japanese cuisine. Today, the Japanese soybean paste is...
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I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.
