Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
When it comes to Japanese rice condiments, Furikake (ふりかけ) is quite well-recognized overseas, and nowadays, various varieties are available online outside of Japan. But have you ever heard that Japan has one more such...
The other day, my family got a package of seaweed tea leaves from our relative. Mekabu Seaweed Tea I think the seaweed tea most familiar to us Japanese is “Kombu-Cha (こんぶ茶)” made from kelp...
Steamed plain rice and miso soup are the staples of the Japanese diet, so a wide range of condiments for rice are available at supermarkets in Japan. Among those, “Furikake (ふりかけ)” is especially popular...
Seaweed is an indispensable part of Japanese cuisine. Especially, we Japanese often use dashi soup stock made from kombu or seaweed kelp in various dishes, which include miso soups, Nabemono hot-pots, and noodle soups....
Originated in Japan, “Natto (納豆)” is a fermented soybean with a characteristic smell and slimy consistency, because of which, many people can’t eat this soy food. Have you ever eaten it before? If not,...
Some Japanese people like white rice steeped in miso soup, and like that, Ochazuke (お茶漬け) or Chazuke has long been a staple rice soup dish in Japan. For the unfamiliar, Ochazuke is a bowl...
Today I went to a 7 eleven convenience store near my house to buy lunch, where I found a newly released Onigiri rice ball lined up on the shelf. I’m fond of trying new...
“Shiokara (塩辛)” is a Japanese food delicacy or “Chinmi (珍味)”. It is made of raw fish or fish guts pickled in salt and fermented by enzymes or microorganisms that the seafood itself has. Shiokara...
