Food
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 ...
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 ...
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), ...
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 is a traditional Japanese drink with a naturally sweet, creamy taste and a gentle warmth. Despite its name—literally “sweet sake”—amazake is often alcohol-free and enjoyed by children and adults alike. What Is Amazake? Amazake is a fermented rice drink whose texture ranges from smooth and silky to thick and grainy depending on the recipe. It is usually served warm in winter and is considered one of Japan’s oldest comfort drinks, with roots traced back to the Nara period. Two Types: Koji Amazake vs. Sake Lees Amazake Koji Amazake Made by fermenting steamed rice with rice koji (麹), a ...
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 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 ...
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 ...
Shojin-ryori is Japan’s traditional Buddhist cuisine, created for monks and based on non-violence, balance, and mindfulness. It avoids meat, fish, and pungent ingredients, using vegetables, tofu, and simple seasonings instead. Many of its dishes quietly shaped everyday Japanese home cooking, so understanding shojin-ryori also reveals the roots of Japanese food culture. What Is Shojin-Ryori? Shojin-ryori is a plant-based Buddhist cuisine in Japan that focuses on purity, harmony, and appreciation for all life. It developed in Zen temples as the daily food of monks and is closely connected to spiritual practice rather than luxury or entertainment. Its foundations include: Non-violence ...
Wasabi is more than a hot green paste on the side of sushi. It is a pillar of Japanese food culture, with a long history, a unique chemistry behind its punch, and everyday uses that go far beyond high-end restaurants. This article explores wasabi’s origins, flavor science, health-related properties, and how it is prepared and enjoyed in Japan. What Is Wasabi? Wasabi is the rhizome of Wasabia japonica (often called Japanese horseradish). Freshly grated wasabi offers a bright, nose-tingling heat that rises quickly and fades just as fast, leaving a clean, slightly sweet aftertaste. Grated wasabi is traditionally served ...
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