Ryo Iwa– Author –
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Moto (酒母): The Yeast Starter of Sake
Great sake begins before the main fermentation ever starts. Hidden inside the brewery is a small but powerful starter called moto, also known as shubo, the "mother of sake." So what is moto in sake brewing? In essence, moto is a concentr... -
Igisu Tofu (イギス豆腐)
Summer in Japan brings heat, humidity, and tired appetites. So coastal cooks invented cooling dishes to fight the season. One of the most unusual comes from the Seto Inland Sea. People there make Igisu tofu, a jelly-like dish from seawee... -
Fermentation (発酵)
Every bottle of sake hides a quiet miracle inside. That miracle is fermentation. So what is fermentation in sake brewing? Fermentation is the process where yeast turns sugar into alcohol. It also gives off carbon dioxide and rich aroma. ... -
Himemaruko (ひめまるこ)
Most peaches arrive in the heat of midsummer. Yet one Japanese variety beats them all to the table. People call it Himemaruko, a super-early white peach. It ripens in early June, weeks before the usual rush. So it offers the very first t... -
Yeast (酵母)
Sake owes its very existence to a tiny living thing. That thing is yeast, a microbe you cannot see. So what is yeast in sake brewing? Yeast is the microorganism that turns sugar into alcohol. During fermentation, it also releases carbon ... -
Rice Polishing (精米歩合)
Open any bottle of premium sake, and you will see a number on the label. It often reads something like 60 percent or 50 percent. That figure points to rice polishing, one of sake's defining steps. So what is rice polishing in sake brewin... -
From Clear Soy Sauce to Onigiri Cake: 5 Surprising Food Innovations from Japan
Japan is known around the world for its rich culinary heritage, including sushi, ramen, and premium wagyu beef. While traditional Japanese cuisine remains highly respected, the country is also home to a growing number of innovative food ... -
Makunouchi Bento (幕ノ内弁当)
Japan has a long tradition of boxed meals. From simple rice and pickles to carefully arranged multi-dish spreads, bento culture reflects the care Japanese people bring to everyday food. Among all the bento formats available today, (幕の... -
Koji (麹)
Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mold, Aspergillus oryzae. The mold spreads through each grai... -
Kankan zushi (カンカンずし)
Kagawa is famous for udon, yet its food story runs deeper. One old dish carries a strange, catchy name. People call it Kankan zushi, a pressed sushi from Kagawa. Some also write it as Kankan sushi in English. The name comes from a sound,...