Rice is an important ingredient in Japan, serving not just as a side dish at most traditional Japanese meals, but also as the main component of many flavorful Japanese rice dishes, not to mention snacks and desserts.
Category - Eat
True Japanese teppanyaki differs somewhat from Western hibachi. Today, its rich history of ancient cooking techniques displays the prep and cooking of the food as a form of art, with skillful chefs preparing the dishes right in front of the patrons.
Bitter melon, also known as goya in Japan, is one of the most famous and healthiest foods consumed in Japan. The taste can take some getting used to, but it’s worth it for the health benefits of bitter melon.
Made using either a salt or vinegar brine or a more involved fermentation process, Japanese tsukemono pickles can refer to a wide assortment of both vegetables and fruits, as well as seaweed, and exhibit a plethora of both flavors and colors.
Eating gluten-free Japanese food is possible but selections can be very limited. Follow the tips in this guide to ordering and purchasing gluten-free Japanese food and you’ll be able to enjoy Japanese cuisine safely and confidently.
The lotus root is a vegetable that looks beautiful when sliced, and can be used in many different Japanese dishes. It is healthy, tasty, and becoming much more popular in America.
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.
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?