Kushi Dango vs. Shoyu Dango vs. Mitarashi Dango Dumplings
Yesterday, I stopped by a 7-Eleven convenience store on the way home and bought this Kushi Dango (串団子) for 116 yen. The product has the name 串団子, but I found the Wagashi sweets inside...
Tagged: Shoyu
What is Shoyu no Mi (醤油の実: Fruit of Soy Sauce)?
As you may know, we Japanese generally call soy sauce Shoyu (しょうゆ/醤油), and Mi (実) is the word for “fruit” in English, but have you ever heard of Shoyu no Mi (醤油の実), literally, the...
Mizkan Ajipon vs. Ponzu Sauce: What’s the Difference?
Ajipon (味ぽん) is a citrus seasoned soy sauce from Mizkan that’s become a kitchen staple in many households in Japan. The product debuted in 1964 under the name of Mizkan Ponzu Ajitsuke (味つけ), and...
Kaki Dashi Shoyu: Oyster Flavored Soy Sauce
A few days ago, I checked Amazon Japan’s popularity rankings of soy sauce and found two Kaki Shoyu (牡蠣醤油) brands in the top 5. As Kaki (牡蠣) is the Japanese word for oyster, while...
Nama Ponzu vs. Ponzu Shoyu vs. Yuzu Ponzu
This is the continuation of the previous post, and here, let’s look at the variety of Japanese ponzu sauce. Based on the article “ポン酢” on Wikipedia, ponzu, in a narrow sense, is defined as...
Sato Shoyu Mochi: A Longtime Favorite Simple Mochi Dish
When it comes to mochi dishes, in addition to Oshiruko and Ozoni, Kinako Mochi, Isobe Yaki Mochi, and Sato Shoyu Mochi are classics often enjoyed during the wintertime in Japan. As I talked about...
What “Sauce” usually Refers To in Japan
In the previous post, I wrote that Shoyu (醤油: soy sauce) is not called “Sauce (ソース)” in Japan. Then, when Japanese people say, ソース取ってもらえますか? (Could you pass me the sauce?), what does the sauce...
Koikuchi Shoyu vs. Usukuchi Shoyu: Japanese Soy Sauce
Respectively known as “dark soy sauce” and “light soy sauce” in English-speaking countries, Koikuchi Shoyu (濃口醤油) and Usukuchi Shoyu (薄口醤油) are the most common and basic types of soy sauce available in any supermarket...
