Dashi, Japanese soup stock, is an integral part of Japanese cuisine. As it’s an extract of natural blessings, quality matters. The best one is great as a drink.
粋 Iki is an important Japanese aesthetic term that bridges traditional values and modern ones. Look at the Ukiyo-e that showcase the gist of iki.
Poke bowl is like sushi – it can become unhealthy if you relish too much “umami-packed sauces” as they probably contain a lot of sodium, sugar, and/or MSG. You can make a healthy, Japanese-style poke at home with minimum cooking at a relatively reasonable budget. Here’s how.
Shiso is dubbed Japanese mint because it belongs to the mint family, but flavor-wise, you might want to consider it as Japanese basil or coriander with a hint of mint. It has distinct “biting” smell a little bit like onions or horse radish, with herb-like aroma similar to coriander and peppermint. I would call it bitter/sour basil. Here’s how you can use it.
Shabu shabu is a pot dish that uses thinly sliced meat, usually beef or pork. When you make it cold, it can look more like salad. It’s easy to make and good for a hot summer day! Here’s how you can make it.
Our immune system works best when body temperatures are somewhere between 36.5 C (97.7 F) and 37 C (98.6 F). Is your body colder, you may want to eat warm food to warm your body.
Traditional Japanese meals can be Paleo diet-like, but modern ones would have some similarities with Keto diet. Find out how to best leverage Japanese food to suit your diet needs.