Food
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 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 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 ...
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 ...
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 ...
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), ...
Japan's tap water is very drinkable. The national water infrastructure is reliable and purification facilities are well-maintained, so the tap water is of good quality and easy on the stomach. Though in the north of Japan (which would include Tokyo), the water tastes slightly more mineralised. In fact tap water is sold in Japan. Bottled Tokyo tap water is available for sale. This product was created for Tokyo PR purposes, so it can be purchased for around 100 yen a bottle. Is the taste different? Some visitors to Japan, particularly those from Europe, may notice something strange when they ...
When the Japanese summer arrives — humid, hot, and relentless — there’s one drink that never fails to cool people down: iced coffee. Known in Japan as “aisu kōhī” (アイスコーヒー), this chilled version of coffee has been loved for over a century, becoming a symbol of summer itself. A Long History of Chilled Coffee Iced coffee isn’t a modern invention. In fact, Japan has been enjoying it since the Taishō era (around the 1920s), when coffeehouses began serving it with gum syrup and milk. At that time, drinking cold beverages like iced tea was already common, so it was ...
Sake is made from rice. Kōji (malted rice) and water are added to steamed rice, and this mixture is placed in a vat and left to ferment with yeast for 20 days. After fermentation, the mixture is ready for pressing, filtration, and heating. Sake, often called Seishu (literally, "clear sake"), is a fermented alcoholic beverage made from rice. Among all brewed alcoholic beverages, it has the highest alcohol content, often around 15-20%. Sake has been a traditional Japanese alcoholic beverage since ancient times, with records of its production dating back over a thousand years. Sake has a wine-like aroma ...
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 ...
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