Krisha– Author –

"Tororo konbu" is a convenient ingredient that, with its moderate saltiness, sea scent, and melting texture, you can add to your usual menu, such as clear soup, onigiri, and udon, to dramatically improve the flavor.  In this article...

The "Traditional Natto Fermentation Method" explores the rich heritage and unique process behind one of Japan's most iconic foods. This article delves into the ancient techniques of fermenting natto that make it a staple in Japanese cuis...

In Japan, sashimi is more than just a dish—it's a culinary art form deeply rooted in tradition and culture. From the bustling streets of Tokyo to the quaint coastal villages, this dish remains a beloved and iconic dish, representing the ...

Pickling in Japan, known as tsukemono, is a centuries-old tradition that adds a unique depth to the country's culinary landscape. From enhancing flavors and textures to preserving seasonal vegetables and reflecting cultural heritage. Div...

Embark on a flavorful journey through the heart of Japanese cuisine with our exploration of the Miso Fermentation Process. Miso, a versatile and beloved seasoning, owes its rich taste and nutritional benefits to a fermentation process. I...

Miso is one of the Japanese foods that has retained the most regional and area characteristics. Among these, "akamiso," "soybean miso," and "Haccho miso" refer to miso that is dark in color (red or black), but it can be difficult to unde...

In Japan, Nukaduke, or rice bran pickles, holds a significant place in culinary tradition. This ancient preservation method involves fermenting vegetables in a mixture of rice bran, salt, and water, resulting in a tangy and flavorful pic...

Horumon, a staple of Japanese cuisine, offers a flavorful journey into the world of the insides of beef or pig and offal. This unique delicacy reflects the Japanese ethos of minimizing waste and maximizing flavor, making it a cherished p...

Shirako, a delicacy in Japan, refers to the milt or sperm sacs of male fish, celebrated for its creamy texture and delicate flavor. It embodies Japan's culinary philosophy of utilizing every part of the fish and respecting the gifts of t...

Have you ever found yourself staring down a plate of something unfamiliar, a dish that both excites and terrifies your taste buds? Perhaps it was a plate of sea urchin roe, or maybe a bowl of sticky fermented soy...