Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
According to the article 照り焼き on Japanese Wikipedia, now, “Teriyaki (照り焼き, テリヤキ)” has become a popular dish in many countries. But it seems that those served outside of Japan are somewhat different from Japanese-style...
Typically made from boiled Azuki red beans sweetened with sugar, the Anko (餡子) paste is an indispensable part of Wagashi (和菓子) traditional Japanese confections. Sometimes, Anko is abbreviated to An (餡), but until now,...
Known as an essential ingredient in Japanese cuisine, miso (味噌) is a seasoning paste made by fermenting soybeans with koji and salt. Today, the Japanese fermented seasoning is well recognized in many countries and...
Surrounded by the sea on all sides, Japan has developed various preservation methods applicable to seafood. Such marine products are mostly dried, and there are several drying methods for fish preservation in Japan. Japanese dried...
Japan has many Wagashi confections made with sweet bean paste called Anko (餡子) or An (餡), including Manju, Daifuku, and Dorayaki. There are various varieties of Anko, but many use a red bean species...
Commonly used in traditional Japanese confections or Wagashi (和菓子), Mochi (餅) is a plain white rice cake made from glutinous rice called Mochi Gome (もち米). When Wagashi uses Mochi, sweet stuff typically covers it,...
Karaage (から揚げ) and Katsu (カツ) are representative types of Agemono (揚げ物: meaning deep-fried thing), which is the generic name for deep-fried foods in Japanese cuisine. These Agemono dishes have long been staples in households...
Have you ever heard of Chikara Mizu (力水), meaning power water in Japanese? What is Chikara Mizu? When I hear Chikara Mizu, that reminds me of 2 different types of liquid. Kirin Beverage Chikara...
