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    Sandan Jikomi: Sake’s Three-Step Mashing Method
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    Gifu Tanmen (岐阜タンメン)
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    Fukamushi Sencha (深蒸し煎茶)
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    Kanzarashi (かんざらし)
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  2. 「nabe」の検索結果

「nabe」の検索結果

  • anko nabe
    Fukushima

    Ankou Nabe (あんこう鍋)

    Introduction to Ankou Nabe In Japan, they are improving their food and always make it as healthy as possible. An example of this is by having nabe during the winter season, and they also gain plenty of collagen that makes their skin beau...
    2021年9月6日2026年3月21日
  • ishikari nabe
    Japanese Hot Pot

    Ishikari Nabe (石狩鍋)

    INTRODUCTION TO ISHIKARI NABE Now we have an entry of another Nabe! Ishikari Nabe is one of the most favorite comfort food in Japan as it gives you lots of nutrients and of course not to mention the overload ingredients. Ishikari Nabe is...
    2021年8月8日2026年3月28日
  • negima nabe
    Japanese Hot Pot

    Negima nabe (ねぎま鍋)

    INTRODUCTION TO NEGIMA NABE Negima Nabe is one of those dishes that the Japanese made to combat long winter months or gloomy rainy days. Japanese embrace the elements of the wide variety of hot pot dishes. Hot pot is a cooking method tha...
    2021年3月24日2026年3月18日
  • akita food guide

    Akita Food Guide – Kiritanpo, Inaniwa Udon & More

    Akita Food Guide – Food in Japan 秋田の食 Akita Food Guide Rice Country · Snow Country · Tohoku Welcome to the complete Akita food guide from Food in Japan. Akita Prefecture sits on the Sea of Japan coast in northern Tohoku. Thanks to de...
    2026年7月20日
  • Kimoto (生酛)
    Brewing

    Kimoto (生酛): The Traditional Yeast Starter

    Have you ever tasted a sake with firm acidity, deep umami, and a quietly earthy structure? There is a good chance its character began in the yeast starter. In traditional kimoto sake brewing, few stages matter as much as that starter. So...
    2026年6月27日
  • saga sake
    Regions

    Saga sake (佐賀の酒)

    Saga sake is known for a rich, full-bodied, and gently sweet style, often called nōjun umakuchi. Brewers craft it with soft mountain water and quality sake rice, especially Yamada Nishiki. The most famous label is Nabeshima, a champion a...
    2026年6月16日2026年6月17日
  • fukuoka sake
    Regions

    Fukuoka Sake (福岡の酒)

    Fukuoka is best known as a food city, yet it also brews serious sake. The prefecture sits in northern Kyushu, facing the sea and the Korean Peninsula. People often picture Hakata ramen first, not the local rice wine. That view sells the ...
    2026年6月14日
  • akita sake
    Regions

    Akita Sake (秋田の酒)

    Akita sake is a refined sake culture from northern Japan. It comes from Akita Prefecture, a rice-growing region in Tohoku. Cold winters, abundant water, local rice, and careful brewing shape its character. As a result, the style is often...
    2026年6月1日2026年6月2日
  • hyogo sake
    Regions

    Hyogo Sake (兵庫の酒)

    Hyogo is one of Japan’s major sake-producing prefectures, especially because of Nada Gogo. Its sake culture grew from water, rice, winter climate, ports, and brewer’s craft. The best-known examples often taste dry, firm, and clean. Inlan...
    2026年5月31日
  • tokubetsu honjozo sake
    Types

    Tokubetsu honjozo (特別本醸造酒)

    Tokubetsu honjozo is Japanese sake made with rice polished to 60% or less, plus a small amount of brewed alcohol. It tastes clean, dry, and smooth. It works chilled, warm, or at room temperature. “Tokubetsu” means special, while “honjozo...
    2026年5月29日
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New Japanese Food Post
  • Sandan Jikomi
    Sandan Jikomi: Sake’s Three-Step Mashing Method
    2026年7月21日
  • gifu tanmen
    Gifu Tanmen (岐阜タンメン)
    2026年7月21日
  • Traditional Japanese Fukamushi Sencha green tea in blue and white porcelain cups.
    Fukamushi Sencha (深蒸し煎茶)
    2026年7月20日
  • kanzarashi
    Kanzarashi (かんざらし)
    2026年7月19日
  • kura
    Kura (酒蔵): Inside a Traditional Japanese Sake Brewery
    2026年7月19日
  • Kurabito
    Kurabito (蔵人): The Team Behind Every Bottle of Sake
    2026年7月18日
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