Food

Discover the flavors and meanings behind Japanese food. From home-style dishes to festival meals, each bite tells a story about the country’s seasons and celebrations.

: Health Benefits of Umeboshi: The Power of Japan’s Pickled Plums

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 ...

: Japanese Rice: A Unique Staple Loved Around the World

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. [st_toc] 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 ...

: What is Matsutake? Japan’s Most Coveted Autumn Mushroom Explained

Autumn in Japan brings more than just red maple leaves—it also ushers in the season of matsutake mushrooms. Prized for their rarity, intense aroma, and cultural significance,matsutake are considered the ultimate fall delicacy in Japan. Yet for many foreigners, their strong, pine-like fragrancecan be surprising or even overwhelming. So, what exactly makes this mushroom so special—and so expensive? 1. What is Matsutake? Matsutake (Tricholoma matsutake) is a wild mushroom that grows at the base of red pine trees. Unlike farmed mushrooms such as shiitake,matsutake cannot be cultivated easily. They only thrive in very specific forest conditions,which makes them rare and ...

: The Ultimate Guide to Storing Tea Leaves: Keep Your Tea Fresh and Flavorful

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 ...

: The Rich Flavor of Tamari Soy Sauce: Understanding Its Unique Qualities and Uses

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 ...

: Real vs Fake Wasabi: The Truth Behind Japan’s Iconic Spice

Most “wasabi” served around the world—and often even in Japan—isn’t real wasabi. It’s usually a blend of horseradish, mustard, and green coloring designed to imitate the heat and color of the genuine plant. This guide explains what real wasabi is, why it’s so rare, how it differs from the common substitute, and how you can experience the authentic flavor for yourself. What Is Real Wasabi? Real wasabi, called hon-wasabi (Wasabia japonica), is a perennial plant native to Japan. It thrives in cool, pristine mountain streams where water runs constantly and cleanly. Because it requires stable temperatures (roughly 13–16°C year-round), ...

: The Appeal of Kishimen: Nagoya's Tradition and Unique Flavor

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: The Traditional Japanese Superfood – Health Benefits, How to Make It, and Where to Buy in the U.S.

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 ...

: Unagi Kabayaki? Survive the summer of Japan with Eels

Let’s be honest Japan is known throughout the world for its use of cutting-edge technology to make everyday life easier. In fact, there are hundreds of products in Japan with the sole purpose of increasing strength and alleviating suffering in the sweltering days of a Japanese summer, yet none work as well as unagi (the Anguilla Japonica freshwater eel). This historical food remedy is crunchy and sweet on the outside while remaining succulent and soft on the inside. Unagi is served throughout the year but the peak consumption is during the summer months in most major cities. What is ...

: Energy Drinks: Drinks that support busy people who have to work hard

Energy drinks are drinks that contain large doses of caffeine and other legal stimulants. It seems that we have now entered a generation where energy drinks have become so popular among Japanese teenagers and young adults. Japan has become a really busy and active society. Working hours tend to be long and Japanese people depend on coffee or energy drinks that both contain caffeine to start their day. Caffeine stimulates your nervous system, giving you energy and causes you to feel more alert of your everyday surroundings, and gives you that extra energy if you have had a lack of ...

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