Category: JAPANESE INGREDIENTS

What Is Kinako (Roasted Soybean Flour)? Kinako is a powder of roasted soybeans. Heating soybeans reduces toxic substances, removes the unique odor of soybeans, and it becomes fragrant and easy to eat. By the way, boiled soybeans contain about 60%…

Have you ever thought that what to do with leftover shochu? Shochu is very delicious and you can of course enjoy drinking the rest of the liquor, but some of you might be wondering if there is another way to…

What’s the Difference Between Shochu and Sake? What’s the biggest difference? The biggest difference between shochu and sake is how to make it. Sake is “brewed sake”, while shochu is “distilled liquor”. “Brewed sake” refers to alcohol-fermented liquor made from…

Can you cook rice deliciously? Here, I would like to talk about the most important preparation for cooking rice: How to rinse rice properly.I think many people think that rice should just be rinsed with water. But, there are 3…

The 10 Different Types of Sake On the above site, 10 different types of sake are divided by the raw materials and manufacturing method. But does this cover all types of sake? Actually, it does not… Other than that, you…

The rice polishing ratio (精米歩合 seimai-buai) is the ratio indicating the quantity of polished rice gained from a given quantity of brown rice. Nowadays usually expressed as a percent. This term usually appears in the explanation of sake (Japanese rice…

Sake (Japanese rice wine) can be roughly divided into two: Tokutei meisho shu (sake with a specific class name) and ordinary sake. This is classified by differences in raw materials, manufacturing methods, etc under the liquor tax law of Japan….

What Is Red Pickled Ginger and How Is It Used? Red pickled ginger (beni-shoga in Japanese) is shredded young ginger soaked in plum vinegar. It’s red in color, as the name suggests, and that’s because of the plum vinegar which…