japanese cuisine
Most “wasabi” served around the world—and often even in Japan—isn’t real wasabi. It’s usually a blend of horseradish, mustard, and green coloring designed to imitate the heat and color of the genuine plant. This guide explains what real wasabi is, why it’s so rare, how it differs from the common substitute, and how you can experience the authentic flavor for yourself. What Is Real Wasabi? Real wasabi, called hon-wasabi (Wasabia japonica), is a perennial plant native to Japan. It thrives in cool, pristine mountain streams where water runs constantly and cleanly. Because it requires stable temperatures (roughly 13–16°C year-round), ...
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 ...
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 ...
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. ...
We use cookies to improve your browsing experience, serve ads, and analyze traffic.
By clicking “Accept,” you agree to our use of cookies as described in our
Cookie Policy .
Accept
Decline
