Taku

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 ...

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 ...

The Daruma doll is one of Japan’s most famous lucky charms.Round, hollow, and weighted at the bottom, this figure is modeled after Bodhidharma—the founder of Zen Buddhism. Far more than a souvenir, the Daruma symbolizes perseverance, determination, and hope.Its blank eyes and bold colors make it both a cultural icon and a tool for setting personal goals. A Brief History and Legends Bodhidharma was a Buddhist monk who lived during the 5th–6th century AD.He is traditionally credited as the transmitter of Ch’an (Zen) to China. Little is known about his life, but over time many legends emerged: Nine years of ...

A ryokan is not just a place to sleep.It’s an experience — a window into Japan’s harmony, simplicity, and hospitality. From tatami floors and futon bedding to kaiseki meals and onsen baths,every detail tells a story of tradition. When you stay at a ryokan, time slows down.You begin to feel Japan’s rhythm — quiet, graceful, and sincere. A Glimpse into History Ryokans began in the Edo period (1603–1868).They were simple inns for travelers on long journeys. Even now, their essence hasn’t changed.A warm welcome, local food, and a peaceful atmosphere remain at the heart of every stay. Modern ryokans may ...

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 ...