Food
Few Japanese sweets are as closely tied to the rhythm of the seasons as Ohagi (おはぎ). This traditional rice sweet is most often enjoyed during Higan — a Buddhist celebration that takes place twice a year, around the spring and autumn equinox. Soft, sweet, and beautifully simple, Ohagi has long been a comfort food that connects generations and reminds people of family and home. Ohagi or Botamochi? Depending on the season or region, Ohagi is sometimes called Botamochi (ぼたもち). Traditionally, sweets made during spring were called Botamochi — named after the botan (peony) flower — while those made in ...
While more and more Japanese menus are being explored abroad, ‘Tonkatsu’ also has been widely recognised by now. ‘Ton’ stands for pork and ‘Katsu’ is the translation and abbreviation of cutlet. The choice is either fillet or loin The major preparation is like this: a steak of meat is dredged in wheat flour then dipped into beaten eggs followed by pressing into ‘Panko’ bread crumbs to coat all over. Deep-fry until golden brown. Freshly fried Tonkatsu of crispy covering and succulent meat is to die for! It’s typically accompanied with a heap of shredded cabbage and a wedge ...
Persimmon is a fruit which often stands between people's likes and dislikes. Large persimmon trees when most of the leaves have fallen in autumn depict a typical country scene and give us a feel of nostalgia. Kaki This fruit, Kaki in the Japanese language, becomes very distinct if you eat fresh or dried Dried Kaki are not the ones remained and dehydrated up on the trees, of course; they have to be carefully processed especially preventing from getting mould. You will call this dried fruit ‘Hoshi-gaki' in Japanese which literally means ‘dried-persimmon.' You could see farm houses hang the ...
Miso soup, or misoshiru, is one of the most essential dishes in Japanese cuisine.Served with almost every meal, it is simple, healthy, and endlessly versatile. Made with a savory dashi broth and miso paste, miso soup is more than food—it is part of Japan’s daily rhythm of life. Dashi: The Flavor Base of Miso Soup Miso soup always begins with dashi, the broth that defines Japanese cuisine.Dashi is simple to make, yet it carries a unique taste called umami—the “fifth flavor” beyond sweet, salty, sour, and bitter. Here are the main types: Kombu Dashi (Kelp Broth) Made by soaking or ...
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 ...
Is the ‘Sanma’ you know the supreme Japanese comedian or the seasonal fish known for its superb taste? End of summer you will start seeing some containers of fresh and fatty Sanma back in the market. Sanma, or Pacific saury, those of overall length of approximately 30 to 35 cm, is a symbol of the approaching autumn. The Sanma Although the price can be changeable according to the supply year by year, they are usually inexpensive. The fresh one is the best when it is prepared simply; sprinkle some salt and grill it. Good squeeze of a fresh citron and ...
Few appliances capture Japan’s pursuit of perfection like the humble rice cooker. From postwar innovation to cutting-edge smart designs, this everyday kitchen device reflects not only Japanese technology but also the country’s deep respect for rice as a staple food. From Simple Beginnings to Smart Innovation The first electric rice cooker appeared in Japan in the mid-1950s. It was a simple pot that heated automatically and switched off when the rice was done. Soon, timer functions were added so people could prepare rice without constant attention — a major convenience for busy families. As technology advanced, manufacturers competed to ...
Do you have anything comes into your mind as for Japanese confectionery? They are made to match with Japanese green tea or Matcha (thick green tea). What is ”Wagashi”？ Traditional Japanese confectionery is called ‘Wagashi' which means 'Japanese sweets'. Although there are attempts by Wagashi pâtissiers to use Western techniques to create new types of Wagashi, using eggs and cream etc., Wagashi is traditionally made only from plant ingredients: Azuki red beans which make Anko bean paste, sugar and Kanten agar － no egg nor milk, even wheat flour is not a must. Wagashi different for each season ...
There are a lot of sweets that used "Anko" ( sweet bean paste) in Japan. Among them, Taiyaki has been popular since long ago. In one theory, it seems that the Naniwaya sohonten in Tokyo invented it in the Meiji era. Taiyaki is a fish-shaped sweet. There are a lot of "Anko" in a little sweet dough. In the past it seems that a controversy has occurred as to whether or not to put "Anko" into the tail. And in relation to the above, it seems to have been discussed whether to eat from the head or eat from the ...
There is a wonderful treat perfectly fulfil your need of refreshment in extremely hot and highly humid summer in Japan. ‘Kakigouri’ is only a heap of shaved ice cubes yet it’s amazingly enjoyable. It is made of a large ice cube of pure water with no additions, only to shave like snowflakes it becomes a special treat in deed. Since it’s easy to melt for its delicacy, it is laden onto a bowl to the fullest yet it’s easy to eat up because they are very light. Over the heap of shaved ice, any syrup of your choice will be ...
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