Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
When a Japanese mother prepares the Bento/弁当 boxed lunch that her kid eats at school, she often makes rice balls with various side dishes. The rice packed together in a ball is generally called...
Agemono (揚げ物) is the Japanese generic name for deep-fried foods such as Tempura (天ぷら), Kakiage (かき揚げ), and Karaage (唐揚げ). As you may know, these three fried dishes are representative types of Agemono widely enjoyed in...
The other day, I wrote about the type of Japanese shrines. As I mentioned in the article, there are six types of Shinto shrines in Japan, and the most common is the one called...
A dish of sliced fresh raw fish “Sashimi (刺身)” is one of the essential things in Japanese cuisine. For example, when you have the traditional course dinner called “Kaiseki Ryori (会席料理)” at a traditional...
Unlike Buddhism with Otera (お寺) temples, Shinto (神道) is the native religion of Japan that doesn’t have either scriptures or teachings or even any founders. Instead, Shinto has a religious culture based on polytheism,...
Manju (饅頭) is a type of Wagashi traditional Japanese confection consisting of a steamed bun filled with sweet Azuki red bean paste called Anko (餡子). The Wagashi cake has about 700 years of history,...
When Japanese people think of summer noodles served cold/chilled, the first thing that comes to mind is probably Somen (素麺) or Hiyamugi (冷麦) or Hiyashi Chuka (冷やし中華). Somen Noodles Among them, the first two, Somen and Hiyamugi,...
Senbei is one of the Japanese rice crackers made from non-glutinous rice called Uruchi Mai (うるち米), the staple of the Japanese diet, and traditionally flavored with soy sauce or salt. The rice snack has a...
