Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
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...
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...
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...
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...
In the previous post, I wrote that Shoyu (soy sauce) is not called “Sauce” in Japan. Then, when Japanese people say “ソース取ってもらえますか?” or “Could you pass me the sauce?”, what does the sauce usually...
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 from non-glutinous rice called Uruchi Mai (うるち米), first steamed, then pounded, molded, dried, and baked or grilled. Senbei is traditionally brushed with soy sauce or lightly...
Commonly used in Japanese cuisine, Nikiri (煮切/にきり) is mirin or sake or the mixture of the two that’s been boiled down to evaporate its alcohol content or refers to the cooking method of the seasoning. Nikiri...
