Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
The other day, I found an interesting article online on Misozuke or miso-pickling, which uses egg yolk as the main ingredient, though I associate it with fish or vegetables. The miso-pickled egg yolk called...
Yuzu is a plant native to East Asia that belongs to the genus Citrus of the family Rutaceae. It is an evergreen small tree blooming in May or June, bearing fruit in Autumn. Japan...
“Ooba (大葉)” or Oba, also known as “Aojiso (青紫蘇)”, is the edible green leaf of Shiso or perilla. The leaves are large with serrated edges and commonly used in Japanese cooking throughout the year....
“Miso (味噌)” is a quintessential Japanese seasoning loved by home cooks in many countries. As you know, it is a smooth, salty, savory paste made by fermenting soybeans and rice or cereals like barley...
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 fairly well recognized in many countries...
Miso soup and plain white rice make up the essential parts of Japanese cuisine. As many instant soups are available online nowadays, you might have tried such authentic Japanese soups as miso soup and...
Nissin is the instant noodle manufacturer with the top share in Japan. In recent years, its flagship instant ramen brand “Cup Noodle” is not only enjoyed among Japanese people but has become a favorite...
Together with “Shoyu (醤油: soy sauce)”, “Miso (味噌: fermented soybean paste)” is a quintessential Japanese seasoning that is quite well recognized in many countries. As miso soup and plain white rice make up the...
