What is Mirin: A Guide to Japan’s Signature Alcoholic Condiment
If you like Japanese food, then knowing about Hon Mirin is a must. Here we delve into Japan’s signature sweet alcoholic condiment, and why and how to use it.
If you like Japanese food, then knowing about Hon Mirin is a must. Here we delve into Japan’s signature sweet alcoholic condiment, and why and how to use it.
Introducing you to seven spicy Japanese condiments that will have you re-evaluating the assumption that Japanese cuisine lacks a hot punch.
Sake kasu, or sake lees, is an extremely versatile and nutritious ingredient. Here’s what it is, the different types available, and how to use them.
What is tofu and what are the different types of tofu used in Japanese cuisine? We’ll explain what they are and how to use them, as well as how tofu is made.
This spiced Japanese New Year sake, known as toso, has a history of more than 1,000 years. Here’s what it is, how to prepare it and how to drink it.
The interesting history of Japanese fruit sandwiches, how they’ve evolved over the years, and where to get the best fruit sando in Tokyo.
How many types of edible seaweed can you name? Here are the most common Japanese seaweed types, how to prepare them and how they’re eaten.
Most people know the term wagyu, but what is it exactly? We’ll share the wagyu grades and what they mean, and why A5 wagyu is the best Japanese beef there is.
Have you ever noticed how the clouds in miso soup seem to move about the bowl all on their own? We discover the science behind what makes miso soup move.
Ramen is a well-known noodle dish, but what is ramen exactly? Learn about the different types of ramen, Japan’s ramen culture and how to order ramen in Japan.