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...
Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
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 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...
As winter is the season of Mochi (餅) for Japanese people, I have often eaten the plain rice cake since the beginning of December. Mochi is typically served in soup (for example, O-Shiruko, O-Zoni), but...