Japanese cuisine– tag –

Washoku, a culinary tradition from Japan, is much more than just a way of preparing and enjoying food. It's a fascinating journey into a world where culture, nature, and flavors come together to create a unique and profound dining experi...

Have you ever heard of Shojin cuisine? This is a branch of Japanese cuisine and is now attracting worldwide attention due to healthy food trend. Daikon radish, tofu, yuba, sesame tofu, namafu, konnyaku, and pumpkin are often used in Shoj...

"Kaiseki cuisine" has a strong image of being a luxurious meal served at a restaurant. In this article, we will trace kaiseki ryori back to its origins and introduce the reasons behind its form. We will also introduce some delicious rest...

Introduction to Tonkatsu Tonkatsu, also known as pork cutlet, is a traditional Japanese dish in which slices of pork tenderloin are breaded and deep fried. It is usually served with a sweet and spicy sauce. Tonkatsu is a unique dish that...

Kusaya is characterized by its unique aroma and umami. Kusaya is not the name of a fish, but a fermented food made from fish. The smell of such kusaya is intense, but for those who like it, it is delicious. In this article, we will intro...

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...

Obanzai is a Kyoto home-cooked meal that has been passed down from grandmother to mother, mother to daughter, and mother-in-law to daughter-in-law in Kyoto households. It is a food culture that has been passed down to Kyoto families who ...