Articles
Recipes
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The theme of this article is "Shirasu". At present, it is mainly the young anchovy that is generally eaten as "shirasu". In addition to anchovies, young mai eagles and young Urume eagles are also sol...
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The history of sesame is very old, it is said to have been cultivated in the African savannah more than 6000 years ago, and from there it is thought to have been introduced to various regions such as ...
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About AMAZAKE Literally meaning “sweet sake”, amazake is in fact free from or low in alcohol. White and lightly sweet, this fermented drink is made in two ways: with rice and koji (a type of fermenta...
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All About EGOMA OIL You might be familiar with shiso, the little plant whose leaves are widely used in Japanese dishes. But have you heard of egoma? It’s easy to confuse the two. Also known as wild s...
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COOK RICE the Japanese way The history of rice production in Japan is an old one. In fact, the Japanese began to cultivate rice more than 3,000 years ago, with the skill brought over from China then ...
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Thanks to the booming popularity of Japanese food, wagyu is famous all over the world. Simply meaning “Japanese beef”, wagyu is prized by gourmets for its excellent quality: quality of marbling fat, b...
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Japan has always thrived on agriculture, with the cultivation of rice and other crops in its fields. Many wonderful ingredients are also drawn from the wisdom of fermentation and invoke the umami tast...
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You may not know it but Japanese cabbage comes in many varieties: spring, summer (found in cooler climates like Hokkaido) and winter. Today, I am sharing more on spring cabbage, which is softer and fl...
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Right now in Akita Prefecture where I live, the first snow is falling. It is the season to tuck into a number of Japanese winter foods, like daikon. Although this Japanese radish is eaten all year rou...
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“In Japan, autumn is the harvest season for rice. One special way to enjoy Japanese rice is to try it in the form of kiritampo. This sticky tubular rice cake snack is a speciality of Akita Prefecture,...
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Onigiri, or rice balls, is a popular comfort food in Japan. Cooking instructor Sonia Phua from ABC Cooking School explains how to make a traditional triangle-shaped onigiri. “Onigiri, or rice b...
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The different specialties that are served in osechi, or New Year set of food, signify the change in season. This issue, Sheila Chan tells us more about the datemaki, one of a traditional New Year dish...
