Ryo Iwa– Author –
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Toji (杜氏): The Master Brewer Behind Every Bottle of Sake
Behind every great bottle of sake stands one guiding figure: the toji. So what is a toji? A toji is the master brewer who leads all of sake production. Indeed, this person oversees everything, from choosing the rice to judging the taste.... -
Gold Leaf Soft Serve (金箔ソフト)
Gold leaf soft serve is one of Japan's most dazzling desserts. Picture a swirl of vanilla ice cream, crowned with a shimmering sheet of real gold. Naturally, it catches the light, and honestly, it stops people in their tracks. So what is... -
Tsukemono Steak (漬物ステーキ)
Picture a snowy night in the mountains of central Japan. Outside, the cold bites hard. Inside a small izakaya, a sizzling iron plate arrives at your table. Golden egg and a scatter of bonito flakes crown the top. This is tsukemono steak,... -
Matsutake (松茸)
Matsutake is the most prized mushroom in Japan, and perhaps the most romantic. Each autumn, its scent drifts through Japanese kitchens and signals the arrival of the season. People pay astonishing sums for a single fragrant mushroom. So ... -
Sake Rice (酒米): The Foundation of Premium Sake
Sake rice is the quiet hero behind every great bottle of Japanese sake. Indeed, most people never see it, yet it shapes aroma, body, and finish. So what is sake rice, exactly? It is a group of rice varieties bred specially for brewing, n... -
Umaki (う巻き)
Umaki is one of those Japanese dishes that quietly shows off two crafts at once. It tucks rich, glazed eel inside a soft, savory omelet. So a single slice carries both the smoky sweetness of grilled eel and the gentle warmth of a Japanes... -
Water (水 / Mizu) in Sake Brewing: The Ingredient That Shapes Sake
Water in sake brewing is the ingredient almost everyone forgets. Ask what sake is made from, and most people say rice. They are not wrong, yet they are missing the ingredient that fills most of the bottle. So what role does water play in... -
Okinawa Zenzai (沖縄ぜんざい)
Okinawa zenzai breaks every rule you thought you knew about Japanese sweets. On the mainland, after all, zenzai means a steaming bowl of sweet red bean soup. In Okinawa, order zenzai and you get a mountain of shaved ice. Beneath that sno... -
Okesa Maki (おけさ巻)
Sado Island sits in the Sea of Japan. It is famous for fresh seafood and folk culture. One local sushi roll captures both at once. That roll is called Okesa maki. It is a true taste of Sado. So what is Okesa maki sushi from Sado? It is a... -
Pasteurization (火入れ / Hiire): Stabilizing Sake with Gentle Heat
Pasteurization in sake brewing is the quiet, decisive step near the very end. It is a gentle heating called hiire. This step sits at the heart of pasteurization in sake brewing. The step barely gets a mention on most labels, yet it quiet...