Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
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 which can be...
“Senbei (煎餅, せんべい)” is a traditional Japanese cracker made of non-glutinous rice called “Uruchi Mai (うるち米)” that has been steamed, pounded, stretched and molded, dried, and baked. Traditional Senbei rice crackers are typically seasoned...
“Nikiri (煮切り, にきり)” is mirin or sake or the mixture of the two that has been boiled down to evaporate its alcohol content (or the cooking method of the liquid seasoning), which is commonly...
In Japan, winter is the season of “Mochi (餅)“, and in fact, I have often eaten the plain rice cake since around the beginning of December. Although Mochi is typically served in soup (e.g....
When I went out shopping yesterday, I stopped by a supermarket and found an interesting product for the blog article in the Furikake section. The name of the Furikake rice seasoning is “Butter Shoyu...
Rice is an essential part of Japanese cuisine, and in fact, in Japan, various seasonings and condiments for rice can be seen in supermarkets. Among others, “Furikake (ふりかけ)” is the most beloved rice condiment...
As you know, together with “Miso (味噌)”, one of the most common seasonings for Japanese cuisine is “Shoyu (醤油)” which is referred to as soy sauce in English-speaking countries. When it comes to soy...
Loved by many foodies around the world, the sea urchin roe, “Uni (雲丹)” has plenty of natural distinctive umami and is known as a luxury sushi ingredient. The sea urchin roe is not only used as a...
