Food
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 ...
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 ...
Shinmai is Japan’s “new rice” season—freshly harvested rice from the current year, prized for its aroma, softness, and subtle sweetness. In Japan, shinmai is not just a product label. It’s a seasonal moment: the first bowls of rice that feel lighter, glossier, and more fragrant than the rest of the year. This guide explains what shinmai means, when it appears, how it tastes different, and how Japanese people actually enjoy it at home. What Is Shinmai? Shinmai means “new rice”—rice harvested in the current year and sold as the season’s first fresh crop. In practice, shinmai is the rice ...
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. ...
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