Taku

Umeboshi (Japanese pickled plums) are known for their intense sourness and saltiness. When you try umeboshi for the first time, the taste can be surprising, but it pairs perfectly with rice. Truly delicious umeboshi retain the natural sweetness of the plum, with minimal saltiness, resulting in a refreshing and refined flavor. The aroma of shiso (perilla) enhances this flavor, making it an essential part of the Japanese dining table.   What is Umeboshi? Umeboshi is made by pickling Japanese plums in salt and drying them under the sun. During this process, fermentation enhances the sour flavor of the plums. Umeboshi ...

A tea caddy, or "chazutsu" in Japanese, is an essential item for storing tea leaves. It preserves the freshness and flavor of tea by protecting it from oxygen, humidity, light, and odors. In this article, we’ll explore the history, types, and craftsmanship behind tea caddies, as well as their cultural significance and tips for choosing the best one.   The History and Background of the Japanese Tea Caddy The history of the tea caddy dates back to the Edo period when the popularity of Japanese tea surged. As tea leaves are sensitive to moisture and oxygen, traditional tea caddies were ...

Rice is a staple food consumed globally, but the types of rice and methods of cooking vary by country. Japanese rice, in particular, is known for its unique texture, flavor, and cultural significance. In this article, we’ll explore how Japanese rice differs from other varieties around the world, its characteristics, cooking methods, and health benefits.   Rice Around the World: Varieties and Differences Rice is grown and consumed in various forms worldwide. Here are some of the most common types: Long-Grain Rice (e.g., Basmati, Jasmine): Popular in South and Southeast Asia, long-grain rice is light and fluffy with separate grains. ...

Matsutake is one of Japan’s most treasured autumn foods, known for its rarity, rich aroma, and delicate flavor. However, while highly prized in Japan, the strong scent of matsutake often evokes mixed reactions from foreigners. In this article, we’ll explore the characteristics of matsutake, how it’s enjoyed, and what foreigners think about its unique fragrance. 1. What is Matsutake? Matsutake (scientific name: Tricholoma matsutake) is a wild mushroom that grows primarily in pine forests. It thrives in symbiosis with red pine trees, making it nearly impossible to cultivate. The matsutake season is short, limited to autumn, adding to its exclusivity ...

For many foreigners visiting Japan for the first time, the custom of removing shoes might seem both intriguing and unique. This article will explore the cultural background behind this tradition, explain where and when you need to remove your shoes, and offer tips on how to do so properly to respect Japanese customs.   Cultural Background: Harmony with Nature and the Sanctity of the Home In Japan, cleanliness and harmony with nature are highly valued cultural concepts. The practice of removing shoes is a part of this tradition. Historically, Japanese homes were built with natural materials such as tatami (woven ...

Tea leaves are delicate and can easily lose their flavor and aroma if not stored properly. Factors like heat, humidity, light, and even odors can cause tea to degrade quickly. In this guide, we'll explore the best practices for storing both unopened and opened tea leaves, how to prevent common causes of deterioration, and tips for adjusting your storage methods based on the season and environment. With the right approach, you can enjoy your tea at its freshest for a longer time. 1. How to Store Unopened Tea Leaves Unopened tea leaves are typically packed with nitrogen gas or oxygen ...

Japan is home to countless hot springs (onsen), each offering unique healing properties and beautiful surroundings. Whether you're new to hot springs or a seasoned visitor, this guide will introduce you to five of the most famous onsen in Japan. These destinations are perfect for relaxation and recharging your body and mind, with easy access from major cities like Tokyo and Osaka.   1. Hakone Onsen (Kanagawa) Access from Tokyo Distance: Approx. 85 km Travel Time: About 1.5 hours by train (Odakyu Romancecar from Shinjuku) Key Features and Recommendations Hakone Onsen is one of the most popular hot spring destinations ...

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, ...

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 forming them into miso blocks. These blocks are then aged for ...