What Is Japanese Sansho Pepper? Sansho pepper is plants distributed in the mountains all over Japan. Various parts such as leaves, fruits and pericarp of sancho are used for traditional Japanese cuisine as condiments and decoration. The scientific name for…

What Is Sesame Oil? Sesame oil (Goma-abura 胡麻油) is one of the cooking oils made by squeezing sesame seeds.In Japan, it generally refers to brown sesame oil with a unique flavor that is processed after roasting white sesame. Because black…

What Is Sesame Oil? As the name suggests, sesame oil is made from sesame. It’s said that the amount of oil contained per one sesame seed is larger than the other oil. To get sesame oil, you need to roast…

Mirin that often appears in Japanese food recipes, Do you know what exactly it is?Here, I would like to introduce the raw materials of mirin, roles in cooking, and the best substitutes for it What Is Mirin? There are actually…

Shiratamako, mochiko, and joshinko: All of them are “rice flour” made from white rice or glutinous rice. There are 2 types of rice flour: Some are ground raw rice, while others are heated and then ground.Although all of 3 rice…

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…