Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
As I wrote before, Katsu (カツ) is the generic term for Japanese cutlet dishes, and the representative variety is Tonkatsu, including Hire Katsu and Rosu Katsu. While the Katsu using pork is Tonkatsu, we...
“Shiso (シソ, 紫蘇)” is an annual plant that belongs to the genus Perilla in the family Lamiaceae, and probably because of that, it is referred to as perilla in English. Shiso vs. Oba The...
Okra is a flowering plant valued for its green seed pods, which, in Japan, are used in dishes such as salad, soup, and tempura. Okra is a healthy vegetable rich in minerals, vitamins, antioxidants, and...
Toyama is a prefecture adjacent to Niigata, where I live. Toyama has Toyama Bay known for its deep water and variety of fish, and the prefecture prides itself on its delicious seafood dishes. Especially,...
As with the pork cutlet Tonkatsu (豚カツ), Tempura (天ぷら) can be the main ingredient in the Japanese rice bowl dish Donburi (丼). You may know the bowl of rice topped with Tempura has the...
There are a variety of dried squid snacks in Japan, as we traditionally love them. Among those, “Ika Fry (イカフライ)” and “Ika Ten (イカ天)” are widely enjoyed, and they are relatively well known to...
When it comes to instant udon and soba, Maruchan and Nissin are the leading Japanese instant noodle manufacturers with the top share in the market. As I wrote about Japanese instant udon before, today,...
Japan has a culinary culture of using seaweed. We often eat seaweed in daily life which includes wakame, kombu (kelp), nori (laver), mozuku, and mekabu. These edible seaweeds are not only used in Japanese...
