I Tried Making Nissin Cup Noodle Seafood with Milk
As you know, Nissin Cup Noodle is Japan’s No.1 instant cup ramen, and many flavors in the series have a simple and good taste. So some Japanese like to add something to make them more...
Recommendation of Unique Japanese Products and Culture BLOG
Mentaiko Mayonnaise: Cod Roe Sauce Recipe and its Usage
“Mentaiko (明太子)” is a Japanese food made of cod roe that’s been salted and marinated in a seasoning liquid. The marinade is typically made up of umami components of kombu (seaweed) and katsuobushi (dried bonito...
Yakiniku vs. Yakitori vs. Teppanyaki: Japanese Grills
When you think of grilled food representing Japan, what comes to your mind? Many Japanese people will consider Yakiniku (焼肉) and Yakitori (焼き鳥) to be representative grilled dishes. You may have heard of these,...
Aji no Meisaku: 5 Popular Flavors of Manju Cake
When it comes to traditional Japanese sweets or Wagashi, “Manju (まんじゅう)” is one of the most consumed confections in Japan, which we often enjoy as an afternoon snack with green tea. For the unfamiliar,...
Bourbon’s Classic Cheese Okaki Rice Cracker
Cheese matches well with a wide range of foods, from meat to vegetables, and in Japan, it’s often used in snacks. Many traditional or classic Japanese snacks are mainly flavored with soy sauce, and...
We visited Azumino Daio Wasabi Farm in Nagano
With my friends, today I went to Daio Wasabi Farm in the city of Azumino, Nagano, the prefecture situated next to Niigata where I live. Taking an expressway, it took a few hours to...
Shio Koji: 4 Basic Ways to Use Salted Rice Malt Seasoning
A salted rice malt seasoning called “Shio Koji (塩麹)” became a popular topic several years ago here in Japan, and since then many people have commonly used it in daily life. Shio Koji (塩麹)...
Uni Senbei: Classic Japanese Sea Urchin Rice Cracker
Sea urchin roe “Uni (雲丹)” is a delicious sushi ingredient loved by foodies around the world. Uni is not only prepared for dishes. The sea urchin has a distinctive natural umami taste, and in...
