Product Introduction through My Daily Life in Japan
Annually, from around September through the winter, Chinese-style steamed buns called Chukaman (中華まん) are sold at each convenience store chain in Japan. Those buns are heated and kept hot in a food warmer showcase...
As for Japanese noodle soups, Ramen, Udon, and Soba are not just our comfort foods, but in recent years, they have gained popularity in many countries. People who have tried or experienced those noodle...
Agemono (揚げ物), literally meaning deep-fried thing in Japanese, is the generic name for deep-fried foods, such as Tempura (天ぷら), Karaage (唐揚げ), Kakiage (かき揚げ), Katsu (カツ), and Furai (フライ). Many overseas people may have heard...
When it comes to Japanese pickles, the salted Ume plum “Umeboshi (梅干し)” is probably the most famous. It is usually so salty, sour, and acidic that we Japanese like to eat it with plain...
When it comes to Japanese pancake filled with sweet “Anko (あんこ)” red bean paste, “Dorayaki (どら焼き)” is famous in many countries because it is Doraemon’s yummy buns. In addition to Dorayaki, there are another...
Autumn foliage is at its best from November to early December in Kyoto, Japan’s most popular Koyo viewing spot. The fall leaves with red and yellow colors are referred to as Koyo in Japanese, and...
As you know, Japanese people sometimes eat noodle soups at home, such as soba and udon. To make the broth, many home cooks use a liquid soup base available at every supermarket in Japan....
When it comes to Japanese vinegared dishes or “Sunomono (酢の物)”, I sometimes eat Sanbaizu sauce dressed Mozuku seaweed called “Mozukusu (もずく酢)” at home. “Mozuku (もずく)” is one of the edible seaweeds that has been...
