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.
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.
Japanese are passionate about the food, and sometimes go really far to nail really small details. Find some peculiar photo.
MUJI offers a large selection of food/snacks in Japan, which are like the minimalistic version of Trader Joe’s. Packaged small to upgrade unfairly undervalued “eat alone” experiences, their rich flavors/aroma will lighten your busy day, “Umami” therapy – instead of aroma therapy – anyone?