Product Introduction through My Daily Life in Japan
Japanese soup comes in two types. One is Miso-Shiru (味噌汁: miso soup), and the other is Suimono (吸い物) or Osuimono (お吸い物). Miso soup is a representative Japanese soup seasoned with miso (fermented soybean paste). On the other...
A few years ago, several kinds of Asian-style cup ramen from Nissin were available at many supermarkets and convenience stores in Japan. Among those, I especially loved Nissin Cup Noodles Singapore Laksa, though I...
Kamaboko is a traditional Japanese food with at least 900 years of history. It is a steamed or baked fish cake made with whitefish meat (such as cod, shark, lizardfish, or wrasse), sugar, salt, mirin,...
At meals, we sometimes eat “Umeboshi (梅干し)” pickled Ume plums with a warm bowl of white rice. Additionally, many Japanese home cooks like to place a piece of Umeboshi at the center of rice...
Packed with plenty of vitamins C and U, cabbage is known for being effective in cancer prevention. We often use the vegetable “Kyabetsu (キャベツ)” as the main ingredient in dishes, such as salads and...
Seaweed is an indispensable part of Japanese cuisine, commonly used in soup dishes and vegetable salads. Among others, Wakame and Kombu are edible varieties most familiar to us Japanese, and we typically use the...
Most Japanese kids love Dagashi (駄菓子), a snack genre unique to Japan consisting of cheap, relatively small Japanese snacks and candies. Those Japanese treats are cheap. So children can buy various varieties even with little...
When it comes to Japanese deep-fried rice crackers or Age Senbei, “Kabuki-Age (歌舞伎揚)” is the best known in the Kanto region around Tokyo. Meanwhile, people living in the Kansai region around Osaka is most familiar...
