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 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 ...
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 ...
In Japan, few breakfasts are as quick—and as deeply loved—as tamago kake gohan a warm bowl of rice topped with a raw egg. To many outsiders, it seems strange—but in Japan, this humble dish represents comfort, freshness, and deep trust in food safety. Hot rice, raw egg, and a touch of soy sauce—the essence of tamago kake gohan. What Is Tamago Kake Gohan? Tamago kake gohan (often shortened to TKG) literally means “egg over rice.” It’s made by cracking a raw egg onto freshly cooked rice, mixing it with soy sauce, and enjoying it immediately while the rice is still hot. ...
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), ...
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 ...
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 ...
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