Japanese knives are among the most iconic and coveted items for a culinary enthusiast. Their sharpness is legendary, their shapes elegant and refined. However, even among insiders, there is always […]
In this post we will talk about the 10 most disgusting foods of Japanese cuisine. Some of them you probably didn’t even imagine were edible. If you thought that Japanese […]
Ume is a kind of plum, ingredient of some of the most important preparations of Japanese cuisine such as umeboshi (梅干し) and umeshu (梅酒). The first one is a kind […]
The suribachi is a mortar and pestle even if it works a bit differently from the western one. It is a rather wide bowl whose internal side and bottom are […]
I’m sure that almost everyone, at some point in their lives, ordered a plate containing bamboo shoots. Probably at some Chinese restaurant. I believe that very few of them, after […]
In Japan, plain rice is the same as bread in Western cuisine. Rice is the basis of almost every meal in Japanese culinary tradition. In Japanese language there is a […]
Okonomiyaki belongs in Osaka like pizza belongs in Naples. It is the dish that most represents the soul of the city, the true gastronomic capital of Japan: genuine, straightforward, rich […]
Katsuo is one of the pillars on which Japanese cuisine rests. The basic taste of many Japanese dishes is based on the unmistakable aroma of katsuo, like sautéed garlic and […]
Here is the recipe for ichiban-dashi, the basic Japanese broth, the easiest to make. It will give a special touch to your preparations of traditional and homemade Japanese cuisine. Preparation […]
In Japanese language the way of speaking changes according to the social relations between interlocutors. I’m not talking about generic forms of respect like putting “Mr” or “Mrs” before the […]
