Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
When it comes to Japanese condiments for rice, the rice seasoning Furikake is quite well-recognized overseas and nowadays various varieties can be bought online outside of Japan. But have you ever heard that there...
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 staple food of the Japanese, so a variety of condiments for rice are available at supermarkets in Japan. Among those, “Furikake (ふりかけ)” is especially popular and comes...
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 people like miso soup soaked rice, and like that, “Ochazuke (お茶漬け)”, or Chazuke, has also been a long-time favorite rice soup dish in Japan. For the unfamiliar, Ochazuke is a bowl of rice...
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 interesting 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...
