Rice flour is a simple yet exquisite ingredient that has captivated taste buds for centuries. This delicate rice flour candy has charmed hearts for generations.
Nabe, or hot pot, is a traditional Japanese dish packed with the best cuts of meat, the freshest seafood, and seasonal vegetables cooked in a rich dashi stock.
Green tea, a beloved drink in Japan, offers a range of flavors and qualities. Each cup tells a story of cultivation and expert craftsmanship. Here are some grades of green tea that you should know about.
Peanuts in Japan are not just a humble legume; they are a story of culinary evolution and cultural fusion, and a wide array of traditional and modern Japanese dishes.
Pearl barley is often used in skincare products, especially in Japan. It’s been used for thousands of years as decorative beads and for medicinal purposes.
Buckwheat is often overshadowed by wheat and rice. Yet, its unassuming appearance belies a treasure trove of health benefits and a unique, nutty flavor.
Kagawa Prefecture in Japan is home to wasanbon, a refined sugar encapsulating centuries of Japanese culinary artistry. With its delicate sweetness wasanbon is a staple in confectionaries.
Sansho pepper (Zanthoxylum piperitum), or Japanese prickly ash, is a spice that has played a significant role in Japanese cuisine for centuries.
Azuki beans, which have shaped global cuisine and health. They have strong roots in Japanese culinary traditions, playing a versatile role in sweet and savory dishes.
Welcome to Japanese flavors, where a common sight on restaurant tables is Japanese soy sauce. We’ll look closer at the story behind Japanese soy sauce, from its history to its varieties.
When autumn hits in Japan, people enjoy a plethora of seasonal desserts! The fall brings many sweet flavors, from the Mont Blanc dessert and to fried maple leaves.
With centuries of history and cultural heritage, these banquet meals offer a unique dining experience that celebrates seasonal ingredients and the harmony of flavors.
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