Why “YUNOMI”?

It is estimated there is a vending machine of some variety for every 20 people in Japan. With Japan’s population in excess of 127 million people, there must be some 5 million vending machines in the country. This figure might be hard to believe, until you step foot in Japan. There are vending machines for virtually everything, from the expected soft drink, ticket and food machines to the unusual machines which sell underwear or stuffed toy animals.   General vending machine Many of the drink machines provide both hot and cold beverages, and they are fairly cheap in contrast to ...

In Japan, it is common to see "no tattoos allowed" signs at establishments such as restaurants, public bathing areas (Onsen), gyms, public swimming pools. But why is this? Tattooing is the most misunderstood form of art in contemporary Japan. Demonized by centuries of prohibitions and rarely discussed today in civilized circles, people with tattoos are outcasts in their own country — banned from many beaches, pools, and public baths.   Reason Ask anyone to explain the reason for this vilification and most will blame the yakuza and their penchant for body ink; better-informed citizens may even trace the roots of ...

A mosquito coil is mosquito-repelling incense, usually made into a spiral, and typically made from a dried paste of pyrethrum powder. The coil is usually held at the center of the spiral, suspending it in the air, or wedged by two pieces of fireproof nettings to allow continuous smoldering. Burning usually begins at the outer end of the spiral and progresses slowly toward the center of the spiral, producing a mosquito-repellent smoke. A typical mosquito coil can measure around 15 centimeters (6 in) in diameter and lasts around 7–12 hours. Mosquito coils are widely used in Japan, Asia, Africa, South ...

Soy bean paste : Like soy sauce, miso is made from soy beans.It is a paste-like condiment mostly in a brown color. It's a thick paste, usually some shade of reddish-brown, made by mixing crushed boiled soybeans with salt and a koji fermenting agent produced from rice, barley, wheat or beans. Traditionally the mix was wrapped in straw and left to ferment for between two months and two years. Protein-rich miso is one of the essential elements of Japanese cuisine. It has been around since at least the 7th century, and the standard fare of rice (barley for the poor), ...

Escalators are used around the world in places where elevators would be impractical. Principal areas of usage include department stores, shopping malls, airports, transit systems (railway/railroad stations), convention centers, hotels, arenas, stadiums, and public buildings. An escalator is a vertical transportation device in the form of a moving staircase – a conveyor that carries people between floors of a building. Like vending machines, canned coffee, and convenience stores, escalators seem to be ubiquitous in modern Japan. This is especially true in Tokyo, with its many multi-storied buildings with basements, and if you take public transportation, as you descend (and ascend) ...

I can recall someone told me decades ago with a subtle tone of creepiness ‘I heard Japanese eat fish raw? Then I clarified by saying Yes, but they are neatly cut and arranged on a dish plate – not catch and eat. Now many people know how the raw fishes are eaten in Japanese style it’s a decent seafood preparation called ‘Sashimi’, widely appreciated anywhere in the world. Actually, ‘Sushi’ is a rice dish on which ‘Sashimi’ is placed Since Sashimi is eaten raw, the ingredient has to be exceptionally fresh. You know things in an afterlife can rapidly degrade ...

The soroban — the Japanese abacus — may look like a relic from the past, but it remains one of Japan’s most trusted tools for learning mathematics and developing concentration. Even in today’s digital age, children across Japan still learn to calculate with the soroban. It’s more than a counting tool; it’s a mental exercise that sharpens both logic and creativity.   What Is a Soroban? The soroban is Japan’s version of the abacus, originally adapted from the Chinese suanpan during the 16th century. The Japanese model simplified the structure — using one bead on top and four on the ...

Few Japanese sweets are as closely tied to the rhythm of the seasons as Ohagi (おはぎ). This traditional rice sweet is most often enjoyed during Higan — a Buddhist celebration that takes place twice a year, around the spring and autumn equinox. Soft, sweet, and beautifully simple, Ohagi has long been a comfort food that connects generations and reminds people of family and home.   Ohagi or Botamochi? Depending on the season or region, Ohagi is sometimes called Botamochi (ぼたもち). Traditionally, sweets made during spring were called Botamochi — named after the botan (peony) flower — while those made in ...

While more and more Japanese menus are being explored abroad, ‘Tonkatsu’ also has been widely recognised by now. ‘Ton’ stands for pork and ‘Katsu’ is the translation and abbreviation of cutlet.   The choice is either fillet or loin The major preparation is like this: a steak of meat is dredged in wheat flour then dipped into beaten eggs followed by pressing into ‘Panko’ bread crumbs to coat all over. Deep-fry until golden brown. Freshly fried Tonkatsu of crispy covering and succulent meat is to die for!   It’s typically accompanied with a heap of shredded cabbage and a wedge ...

Few appliances capture Japan’s pursuit of perfection like the humble rice cooker. From postwar innovation to cutting-edge smart designs, this everyday kitchen device reflects not only Japanese technology but also the country’s deep respect for rice as a staple food.   From Simple Beginnings to Smart Innovation The first electric rice cooker appeared in Japan in the mid-1950s. It was a simple pot that heated automatically and switched off when the rice was done. Soon, timer functions were added so people could prepare rice without constant attention — a major convenience for busy families. As technology advanced, manufacturers competed to ...