Category: JAPANESE INGREDIENTS

Have you ever wondered why Japanese people tend to have lower rates of obesity compared to many Western countries? While lifestyle factors play a role, the traditional Japanese diet is often cited as a key contributor to overall health and…

Let’s explore the delicious world of Japanese mayonnaise (often called “mayo” in Japan) and how it differs from the mayonnaise you might be used to (which we’ll call “regular” or “Western” mayonnaise). 1. The Main Differences: Taste and Texture Taste:…

Monjayaki: A Savory, Interactive Japanese Dish Let’s explore Monjayaki (often shortened to “Monja”), a unique and delicious Japanese dish that’s both a food and an experience! What is Monjayaki? Monjayaki is a pan-fried batter dish, similar to a savory pancake,…

Using Regular Sake (Drinking Sake) in Cooking: Yes, You Absolutely Can! If you’re new to Japanese cooking and live outside Japan, you might be confused about the difference between “cooking sake” (ryorishu) and regular sake (the kind you drink). You…

Japanese cuisine is renowned worldwide for its delicate flavors and emphasis on highlighting the natural taste of ingredients. The foundation of these flavors lies in a variety of seasonings. Among them, “mirin” and “sake” are essential alcoholic seasonings, but their…

Hey there, food adventurers! Ever heard of a Japanese dish that’s like a mashed-potato-meets-rice-cake-meets-campfire-skewer? Meet Kiritanpo (きりたんぽ), a culinary gem from Akita Prefecture in northern Japan. It’s more than just food; it’s a taste of history, tradition, and some seriously cozy…

What Is Doubanjiang: Chinese Chili Bean Paste? Doubanjiang is a fermented seasoning that originated in China. It’s made by aging fermented fava beans and soybeans mixed with red pepper, miso, sesame oil, sugar, and so on. The biggest feature is…