Food

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

Umeboshi

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. 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: Japan's Most Prized Autumn Delicacy

mushroom

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 ...

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

Noodles

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 ...

: 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 ...

: You might say that you hate bread in Japan: Japanese bread

While you might think of Japan as a nation of rice, you'd be surprised by the utter ubiquity of bakeries in the country. Bread has taken a long time to rise here, but the results are remarkably appetizing! So let’s begin by looking briefly at the history of bread in Japan. Bread In Japan A Brief History Bread first came to Japan through Portuguese traders and missionaries in the mid-16th century. However, Christianity was banned in the early 17th century, and any toehold bread had made went with it. But the name stuck, the Japanese word for bread in ...

: What is Shojin-Ryori? Is it Perfect for Vegetarians?

Shojin-ryori is the traditional dining style of Buddhist monks in Japan and grew widespread in popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish, or other animal products, it can be enjoyed by vegans, vegetarians, and meat-eaters alike. A typical Shojin-ryori meal is centered around soybean-based foods like tofu along with seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. This simple meal contributed to Japan’s elegant haute cuisine called "Kaiseki", and today can be eaten at the dining ...

: Wasabi : More Than Just a Hot Sushi Condiment

Wasabi—the innocent-looking green paste that accompanies sushi and sashimi, a too-big bite of which can make your eyes water and sinuses explode! Real wasabi (Wasabia japonica, or Japanese horseradish) is native to Japan, where it has been cultivated for at least a thousand years.　Mentions of the plant have been found in botanical books and dictionaries in Japan that trace back to 794 CE. Wasabi Wasabi is green and has a refreshing aroma and spiciness. Grated rhizomes are mainly used as condiments for sushi, sashimi, and buckwheat noodles. Wasabi is an indispensable part of Japanese food culture. Wasabi, which is ...

: Katsuobushi: Preserved food made by fermenting fish like a cheese?

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 ...

: Raw Egg On Rice? The simplest Japanese food

Tamago kake gohan (“egg over rice”) is a popular Japanese breakfast dish, which consists of hot steamed Japanese rice, topped with raw egg, and toppings. There is no correct way of making tamago kake gohan. Some people beat the egg first, then pour it over their rice. Some people only use the yolk. Toppings can include whatever you feel like adding. Scallions, nori, furikake, bacon,all are delicious! This dish is so popular in Japan that is sometimes called TKG for short. Food Safety Japanese eggs are premised on raw food, so hygiene management is thorough from the production stage, and ...