Perilla: Shiso vs Oba leaves
“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...
Tagged: Tempura
Okra Tempura Chips: Unique Healthy Japanese Snacks
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...
Shiro Ebi: Toyama’s White Shrimp Senbei, Sushi, and More!
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,...
Tendon vs. Tempura: What’s the Difference?
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...
Ika Fry vs Ika Ten: Japanese Fried Squid Snacks
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...
Nissin Donbei Tempura Soba vs Maruchan Midori no Tanuki
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,...
4 Must-Try Classic Japanese Seaweed Snacks
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...
The Difference: Tenkasu vs Agedama tempura bits
Tempura is a traditional Japanese food made by deep-frying one piece of ingredient covered in the batter of hen’s eggs and wheat flour. It seems that the scraps of leftover deep-fried Tempura batter generated...
