Food
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 ...
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 ...
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 ...
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 ...
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