Adzuki beans are red beans that are often used to make sweets and desserts in Japan. But adzuki beans are also very healthy, nutritious and provide a great deal of health benefits.
Category - Eat
Japanese cuisine relies on natto as a staple breakfast or lunch dish, but many Western palates have not been exposed to this fermented soybean wonder. There are many health benefits to this dish in addition to its additive flavor profile.
Natto, fermented soybeans, is often enjoyed on its own as a simple cold dish. But there are many different ways to serve, from mixing it with other ingredients to adding it to salads and soups. Try these suggestions for new ways to enjoy natto.
When the wind gets a chill each autumn, that’s the cue: hoshigaki crops up left and right in Japan. But what exactly is this shriveled snack?
Mizuna is a Japanese green that is high in nutrition and lends itself well to many different dishes. Used in everything from salads to soups to stir-frys, the leafy green offers great flavor as well as many health benefits.
Enjoying a bowl of ramen noodles to the fullest doesn’t mean just slurping them—there are several things you can do to truly enhance your ramen experience.
Edamame is soybeans that have not yet matured. Just a small amount of edamame offers a large amount of health benefits and nutrition, making it a great addition to your diet.
Learn all about Fu, a wheat gluten product from Japan that can be used as a meat substitute for a wide variety of different Japanese cuisine dishes.
Unagi, the Japanese eel, is a large part of Japanese cuisine. In addition to being an ingredient in many sushi rolls, there are many other ways you can enjoy unagi, whether in Japanese restaurants or prepared and served in your own home.
Shichimi togarashi is a Japanese blend of 7 spices and is commonly used as a seasoning in soups, noodle dishes, or as an addition to salad dressing.