Taku

Japan is a country blessed with an abundance of hot springs, known as "onsen." These natural baths offer more than just relaxation—they provide a unique opportunity to experience traditional Japanese culture. Whether you're a first-time visitor or a seasoned onsen enthusiast, this guide will help you make the most of your onsen experience, covering essential etiquette, how to enjoy the hot springs, and recommendations for top onsen destinations.   What is an Onsen? An onsen is a natural hot spring bath, heated by geothermal energy from the earth. The mineral-rich water in onsen is known for its various health benefits, ...

Understanding chopstick etiquette is essential for respecting Japanese culture and ensuring a pleasant dining experience. Here are 13 chopstick taboos that adults should be particularly mindful of.   Common Chopstick Taboos Chopstick handling taboos are known as "kiraibashi" in Japanese, and there are surprisingly many of them. Below, we’ve highlighted some of the key taboos that adults should be particularly mindful of.   1. Reversing Chopsticks (Kaeshi-bashi) When serving from a shared dish, some people reverse their chopsticks to avoid using the end that touched their mouth. However, this means using the part your hands touched, which is unhygienic. Additionally, ...

What is Tamari Soy Sauce? An Overview and Its Unique Production Process Tamari soy sauce is a traditional Japanese seasoning that stands out from regular soy sauce due to its unique production process. Originating from the Tokai region, Tamari was first developed as a byproduct of making "miso" (fermented soybean paste). Specifically, it’s the liquid that seeps out during the fermentation of miso blocks, known as "miso-dama." This liquid is carefully collected and aged for over a year to produce Tamari soy sauce. The production of Tamari involves steaming soybeans, adding koji (a type of mold used for fermentation), and ...

What is Real Wasabi? Its Unique Qualities and Characteristics Wasabi is one of Japan’s most famous and beloved condiments, but not all wasabi is created equal. The most prized form is known as "hon-wasabi," or real wasabi (Wasabia japonica). This plant grows naturally along mountain streams in Japan, where it requires pristine, cold water and specific conditions to thrive. Due to these strict growing conditions, real wasabi is both rare and expensive.   The flavor of real wasabi is delicate and complex, with a gentle heat that quickly fades, leaving a subtle sweetness and earthy notes. This unique taste perfectly ...

Kishimen is a traditional flat udon noodle widely enjoyed in Nagoya, Aichi Prefecture. Known for its broad and flat shape, Kishimen offers a distinct texture and slurping experience compared to regular udon. It is a beloved dish that represents Nagoya's food culture, cherished by both locals and visitors alike. In this article, we explore the unique characteristics and deep flavors of Kishimen.   The Unique Shape and Texture of Kishimen One of the most distinguishing features of Kishimen is its broad and flat shape. Unlike regular udon, Kishimen has a larger surface area, allowing the broth and dashi to cling ...

Amazake (pronounced ah-mah-zah-keh) is a traditional Japanese fermented drink that has been enjoyed for centuries. True to its name, which means "sweet sake," Amazake is known for its naturally sweet flavor. Unlike other sweet beverages, Amazake's sweetness comes not from added sugars but from the natural fermentation process, making it a wholesome choice for health-conscious individuals. There are two main types of Amazake: one made from rice koji and another made from sake lees. Rice Koji Amazake is made by fermenting rice with rice koji, resulting in a naturally sweet and nutrient-rich drink. On the other hand, Sake Lees Amazake ...

A ninja, also known as shinobi, refers to spies and assassins who operated secretly in Japan's historical periods. Predominantly active from the medieval era through the Edo period, ninjas were deeply rooted in Japan's history and culture. Their presence was especially significant during the Sengoku period (late 15th to early 17th century), a time of intense conflict among warlords vying for power. The primary tasks of ninjas included gathering intelligence, conducting sabotage, and assassinating key figures. Unlike samurai, ninjas had to operate in secrecy, mastering the arts of stealth and disguise to carry out their missions effectively.   The Training ...

Ryokan is Japanese style inns found throughout the country, especially in hot spring resorts. More than just a place to sleep, a ryokan is an opportunity to experience the traditional Japanese lifestyle and hospitality, Ryokans were once the main place a traveler would stay in Japan. Today the Ryokan has changed very little in style but is more of a place where tourists go to get a real feel of what living in a traditional Japanese home is like. incorporating elements such as tatami floors, futon beds, Japanese style baths, and local cuisine, making them popular with both Japanese and ...

Hanko is a small cylindrical object, 1~2 cm in diameter, and 5~6 cm in length, with one's name in stylized letters carved into the surface of one end. It is usually made of wood, but various materials such as stone・ synthetic resin, and metal are used. One sticks the carved surface into a red ink pad, then presses it on paper. In Europe and North America, a person's signature is regarded as important, but in Japan, the Hanko is in place of the signature. There are three main types of "Hanko" depending on the application.   Jitu-in（officially registered seal） The ...

Katsuobushi is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka.   Until "Katsuobushi" is made ... First, remove the head and internal organs of the raw bonito and grate it into 3 pieces. (Cut out the body on both sides centering on the bone) The cut bonito are carefully arranged in a basket and boiled in a large kettle. The reason for boiling is to sterilize, prevent spoilage, and speed up ...