Japan– category –

Have you ever taken a bite of sushi and noticed that sweet, tangy ginger on the side? That’s Gari, one of the Yakumi in Japan—far more than just a garnish. It plays a key role in the sushi experience, both in taste and tradition. In this...

Have you ever come across a Japanese dish that tastes both rich and deeply savory, yet comes from a centuries-old preservation technique? If so, you may have already experienced the magic of Syoyuzuke (醤油漬け)—a traditional method of m...

Have you ever wondered about the tangy, refreshing side dishes often served with Japanese meals? This article will dive into Suzuke, a fascinating type of Japanese pickle. We'll explore what it is, uncover its origins, highlight a place ...

Food is more than nourishment in Japan—it’s an art form, a philosophy, and a cultural identity. From meticulously prepared sushi to steaming bowls of ramen, Japanese cuisine thrives on freshness, balance, and presentation. Underlying thi...

If you’ve ever thought, “I want sushi, but I’m vegan,” you’re not alone. As dietary diversity grows worldwide, vegan sushi—crafted without seafood or animal products—has taken center stage. The best vegan sushi uses vegetables, mushrooms...

Let’s get one thing straight: not all chili sauces are created equal. Some bring the burn but forget the flavor. Others chase complexity but skip the punch. And then there are the ones that hit both—sauces with a sharp edge, deep charact...

The nitamago, a familiar topping on a bowl of ramen, is an absolute delight. Its soft, jammy yolk and savory, dashi-infused egg white create an exquisite harmony that has captivated countless food lovers. Once merely a side dish, the nit...

There’s an unspoken rule when it comes to Japan’s dining culture: if you know, you know. The best izakayas? Hidden down alleys with no signage. That tiny kaiseki restaurant in Kyoto? Good luck getting a seat if your grandfather’s friend ...

Adding color and flavor to dishes, yakumi are an indispensable part of our food culture. As with the green onions that adorn soba noodles or the wasabi that accompanies sashimi, they serve as the brilliant supporting actors that elevate ...

Kasuzuke (also known as sake-kasu-zuke) is a traditional Japanese fermented food, a technique that involves preserving and fermenting ingredients in a pickling bed made of sake-kasu (sake lees). This ancient preservation method transcend...