miso– tag –

Kayaki Miso is a flavorful culinary treasure that hails from Japan. It's a dish that carries the essence of Japanese cooking traditions. As we delve into the world of Kayaki Miso, you'll discover the secrets behind its distinct taste and...

When it comes to Japanese comfort food, Kagoshima Oden truly steals the show. Hailing from the charming southern island of Kyushu, this dish has a special place in the hearts and taste buds of both locals and those lucky enough to stumbl...

Miso Dengaku is a traditional Japanese dish that locals enjoyed for centuries. The dish is not only tasty but also has a long history and cultural significance in Japan. In this introduction, we will explore the origins and cultural sign...

In today's world of globalization, it is local cuisine that continues to be deeply loved. Speaking of local cuisine, what is the first thing that springs to your mind? Takoyaki from Osaka? Hoto from Yamanashi? Or Taimeshi from Ehime? Tod...

Hiyajiru is often eaten in summer and is a local dish that can be found in many places in Japan. What is Hiyajiru? How to make it at home? Or can we find this dish in Japanese restaurant? We are going to introduce about Hiyajiru. The rec...

"Miso nikomi udon" is a dish made by simmering raw noodles in a clay pot with bonito flakes in the soup made with hatcho miso, which is a standard in the Nagoya area.　It is famous as a Nagoya specialty you can find in various parts of t...

When you hear "the taste of winter in Tottori Prefecture," many people think of "Matsuba-gani" (snow crabs). When the first bustle is covered on the national news, many people may feel that winter has arrived. "Matsuba gani" is well esta...

【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 Nab...

Shimane Prefecture's local dish "Izumo soba" is counted as one of the three major soba noodles Japan. The noodles are dark-skinned, chewy and fragrant, and have excellent nutritional value because the skin is ground when the buckwheat fr...

Characterized by its firm and thick flour noodles. Made with a broth of a miso or soy sauce blend and typically with boiled cabbage. Fujiyoshida's famous specialty udon.