Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
Product introduction / Recipes / Seasoning and Condiment
by Tomo · Published January 27, 2021 · Last modified February 8, 2021
“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....
Product introduction / Seasoning and Condiment / Trivia
by Tomo · Published November 5, 2020 · Last modified November 7, 2020
Miso is a quintessential Japanese seasoning that is widely 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...
Product introduction / Seasoning and Condiment / Trivia
by Tomo · Published April 27, 2020 · Last modified April 22, 2021
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...
Recipes / Seasoning and Condiment
by Tomo · Published October 10, 2018 · Last modified November 3, 2020
“Miso (味噌: fermented soybean paste)”, together with “Shoyu (醤油: soy sauce)”, is a quintessential Japanese seasoning that is quite well recognized in many countries. As miso soup and plain white rice make up the essential...
The other day, I bought a Japanese condiment mainly meant for rice and vegetable dishes at a drugstore near my house. Ninniku Miso (にんにく味噌) What I picked up this time is this “Ninniku Miso...
Seasoning and Condiment / Trivia
by Tomo · Published December 25, 2017 · Last modified February 23, 2021
The fermented, aged soybean paste “miso (味噌)” is one of the essential seasonings to us Japanese, mainly because, as you know, plain white rice and miso soup are the staples of the Japanese diet. But...
by Tomo · Published September 25, 2017 · Last modified February 13, 2021
As you may know, the fermented soybean paste “miso (味噌)” is a traditional Japanese seasoning with more than 1,000 years of history used in a wide variety of dishes in Japanese cuisine such as...
Product introduction / Recipes / Seasoning and Condiment
by Tomo · Published July 22, 2017 · Last modified September 28, 2020
Japanese home cooks sometimes use a small citrus fruit similar to grapefruit called “Yuzu (柚子)” in cooking. For example, there are several popular seasonings made with Yuzu in Japan, and among those, Yuzu Miso...
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I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.
