Shio Koji: 4 Basic Ways to Use Salted Rice Malt Seasoning
A salted rice malt seasoning called “Shio Koji (塩麹)” became a popular topic several years ago here in Japan, and since then many people have commonly used it in daily life. Shio Koji (塩麹)...
Tagged: Tsukemono
Japan’s Top 5 Stinky Foods
When it comes to food that emits a stench, the Swedish dish of fermented herring, Surstromming, is infamous as the world’s No.1 stinkiest food. In Japan, the Alabaster unit (Au) can quantify bad smells...
Yamitsuki Kyabetsu: Gyu-Kaku’s Addicting Cabbage Salad
Packed with plenty of vitamins C and U, cabbage is known for being effective in cancer prevention. We often use the vegetable “Kyabetsu (キャベツ)” as the main ingredient in dishes, such as salads and...
3 Easy Asazuke (Japanese Pickled Vegetables) Recipes
“Asazuke (浅漬)” is a Japanese pickle made from vegetables marinated in a pickling liquid (Asazuke no Moto) or seasonings such as salt. Typical ingredients for the Tsukemono are cucumber, carrot, daikon radish, and Chinese cabbage,...
Sakura-Zuke: Japanese Pickled Cherry Blossoms
As with other countries, Japan has a wide range of pickles products. Among those, especially pickled Ume plums, “Umeboshi (梅干し)” is well recognized overseas. With beautiful white/pink blossoms, “Ume (梅)” is one of the...
