Ingredients & Techniques

Dive into the essential ingredients and cooking methods that define Japanese cuisine — from miso and soy sauce to dashi and fermentation. Understand how these elements create the unique umami taste of Japan.

: Sencha: Japan’s Classic Everyday Green Tea

Sencha is the green tea most Japanese people drink every day. A small cup after meals, during work, or when guests arrive — sencha is the quiet heartbeat of daily life. Its bright color, clean aroma, and gentle bitterness embody the balance of Japanese taste. How Sencha Is Made Fresh tea leaves are harvested in spring, quickly steamed for about 30–60 seconds to stop oxidation, then rolled and dried into fine needle-like shapes. This short steaming preserves the vivid green color and refreshing aroma. The rolling process draws out the natural oils, giving sencha its signature sweetness and clear ...

: Types of Japanese Green Tea: From Sencha to Matcha, and How to Enjoy Each Flavor

Green tea may all look the same, but there are actually several kinds — each with its own aroma, flavor, and story. In Japan, the basic method is to steam the leaves to stop oxidation, then roll and dry them for storage; small differences in steaming time, shading, roasting, and which parts of the plant are used lead to surprisingly different cups. Sencha — The Bright Everyday Standard Japan’s daily staple since the Edo era, sencha is made by steaming fresh young leaves, then rolling and drying to seal in verdant aroma for casual, everyday drinking. Flavor & brew in ...

: Farmers’ Markets and Unmanned Veggie Stalls in Japan: Where Trust and Freshness Meet

In Japan, buying vegetables can feel surprisingly personal. At farmers’ markets—or even tiny unmanned roadside stalls—you’re not just buying food. You’re connecting with the people who grew it. Why Japan Loves Farmers’ Markets Across the country, farmers’ direct-sale markets—called chokubai-jo (直売所)—have become popular spots for both locals and travelers. Each stall sets out freshly harvested vegetables brought in that morning. Many include a name tag, photo, or a short message from the producer: “These carrots were picked today. Please enjoy!” The interesting part is that flavor changes by farmer. Even with the same vegetable—say, green onions—the taste differs because ...