There are many types of fish roe used in a variety of dishes in Japanese cuisine. From the common tobiko to the distinctive Mentaiko, how much do you know about Japanese fish roe?
If you’ve ever wanted to try your hand at preparing and cooking some healthy Japanese meals, you’ll first need to make sure you have some important pantry items on hand. Umami Insider has composed this collection of amazing condiments and sauces.
One of Japan’s most commonly used vegetables is burdock root, also known as gobo. This large vegetable offers plenty of nutrition. Appreciated for its flavor as well as its healthy properties, gobo plays a large part in Japanese cuisine.
Soy sauce is one of the most important ingredients in Japanese cuisine and part of the golden ratio for creating distinctive Japanese sauces and seasonings.
Did you know that there are actually many types of miso, each with varied culinary uses in Japanese cooking? The different ingredients used to create miso paste result in different flavors, making miso a very versatile ingredient.
Not to be confused with nori, aonori is another edible seaweed cultivated off the coast of Japan. It is a versatile, flavorful, and aromatic ingredient that is dried and crushed, and used to garnish or season many Japanese dishes, including...
Tofu is a healthy addition to any diet, with numerous benefits for your body and mind. Whether you want to add momen tofu to your next curry or include kinugoshi tofu in a fruit smoothie, this wonderful ingredient is sure to please.
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.
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.