Food
If the spices are the base of Indian cuisine, Soy sauce is undoubtedly the base of Japanese cuisine. Soy sauce which is called ‘Shoyu’ in Japanese is made from nothing but soybeans, salt and wheat. No any additives. There are 5 main categories in Japanese shoyu. Koikuchi which means thick taste -- type is the mainstream. It develops mainly in the Kanto area, and it is characterized by excellent balance of scent, color and taste. Usukuchi "Usukuchi" means "color is pale". Salt is 18 ~ 19% and it is about 2% higher than Koikuchi soy sauce. ...
Sembei, or Osembei with the prefix ‘O’ for politeness, is a snack as popular as everyone would like to pick one or two packets whenever they go shopping. It's also a typical accompaniment for tea. Its major ingredients are basically non-glutinous rice and seasonings only – they are basically grilled so oil-free. But it has uncountable variation in shape, size, flavor and texture. Arare It usually comes in handy size of round or square shape but also comes in tiny pieces called ‘Arare’ or goes as large as human face just to surprise. It can taste savory or sweet. ...
Japanese tea is not just for a drink. How does it sound to you the combination of tea and plain rice? Whether you have heard of it or not, ‘Ochazuke’ is an established menu for a light meals. Pour a generous cup of hot tea － or chilled if you prefer － over the plain rice in the bowl is the body of the ochazuke. ‘Ocha’ is tea in Japanese and ‘zuke’ means ‘soaked’. Different from porridge, it is only pouring; no need of cooking. It’s a good reuse of leftover rice and its simplicity in preparation is ideal when ...
When you think of sushi,you probably imagine a chef shaping rice and fish with delicate hands. That image is right — but it’s only one part of Japan’s sushi story. In Japan, sushi is not only a fine dining experience.It’s also homemade, festive, and unique to each region. Let’s take a look at the different types of sushi that go beyond what you already know. Chirashi-zushi – The “Scattered” Sushi The most popular homemade sushi is called chirashi-zushi (ちらし寿司).The word chirashi means “to scatter.” A layer of vinegared rice is placed in a bowl or tray.Then it’s topped with colorful ...
In Japan, rice is more than just a staple food — it’s a symbol of life, gratitude, and seasonal change. Every autumn, the arrival of shinmai , or “newly harvested rice,” is celebrated across the country. When New Rice Arrives Harvest begins in southern Japan around early August and slowly moves northward. By the time Hokkaido finishes in October, the entire country is surrounded by the scent of fresh rice. Thanks to Japan’s advanced storage and milling systems, rice quality remains high throughout the year. Even rice that’s a year old still tastes good — but shinmai stands apart. ...
Who would have imagined that curry would become one of Japan’s most beloved dishes? Many people in Japan even say they could eat curry every single day without getting tired of it! In Japan, the word “curry” almost always refers to curry rice (kare raisu) — a dish quite different from the spicy curries found in India or Thailand. Japanese curry has its own distinct flavor, texture, and cultural story. The Secret of Japanese Curry’s Unique Taste Japanese curry is made using a roux — a thick paste created by blending various spices with wheat flour and oil. This ...
Perhaps Japanese are known as the rice people. But noodles are one of their favorite that Japanese can’t really live without! One of the most popular noodles could be Ramen; yellowish egg noodle paired with pork and/or chicken hot broth. This is originally from China but it is deeply rooted into Japanese food culture. There are quite varieties in the type of noodle and soup. Ramen restaurants compete for the singular taste and style of ramen. Some regions of Japan have been known for their established style of ramen of their own. It’s worth traveling for the ramen exploration. ...
Have you heard or tried Japanese red bean paste as known as ‘Anko’? Anko is definitely indispensable for Japanese confectionary. It is simple to say how to prepare anko; cook the red beans until soft and dense, sweetened with sugar. Then either strain them through a sieve to make smooth creamy paste which is called koshi-an, or just mash them to adapt its rough texture with the husks which is called tsubu-an, according to the type of confectionary or to your preference. That’s it. However, of course it needs some tips and skills to reach the professional standard. Anko has ...
Probably, green tea is known as Japan’s most popular drink. However, ‘Mugicha’ is actually the most popular one during the summer seasons in Japan. Almost definitely, it will be found in everyone’s fridges. So what is Mugicha? Mugi-cha literally means ‘barley-tea’. To be qualified as the most popular drink, it is just simple to prepare; bring the water to boil then just add a cupful of whole roasted barley grains (mugi). Here’s the clear brown tea is done! Since it uses roasted barley, it’s caffeine-free. So it is a good drink for everyone from children to elders. Commonly, it is ...
In Japan, some dishes are more than food — they carry meanings, memories, and quiet emotions. Few capture this better than sekihan (赤飯), literally “red rice.” ⛤ A Sacred Hue: From Ancient Red Rice Long before modern sekihan, ancient Japan offered aka-mai (red rice) to deities. From there, red came to symbolize joy, vitality, and protection — a sacred color for special days. 🍚 What Exactly Is Sekihan? Sekihan is made by steaming glutinous rice (mochi-gome) with azuki beans (or sasage). As the beans cook, they tint the rice a gentle red — not bright, but warmly celebratory. ...
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