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?
Aku-tori (scam buster) is a popular item in Japanese kitchen. MUJI designed the product with the right angle so that it’s easy to make your soup scum-free!
One of the characteristics of the Japanese cuisine is its obsession with texture. Especially with deserts, Japanese are almost fanatical in adding special textures, whether it’s sponginess, wobbliness, smoothness, crispiness or crunchiness. The beauty of it? You rely less on sugar, butter or cream – the “guilty” ingredients to find pleasure in what you eat. When you focus on the texture, you rely less on the quantity of sweet/fatty ingredients. It’s much healthier and more blissful.
Is sushi really healthy? May be not, if prepared carelessly. Get some tips to make it sensible and sustainable.
Japanese food can be unhealthy and non-natural. Debunk common myths about Japanese food by remembering “less is more” philosophy.
Japanese soufflé cheesecake recipe. Enjoy this feathery treat that melts on your tongue. It requires less sugar, and other guilty ingredients.
There are two types of cheesecakes that are popular in Japan: traditional New York style, and “souffle” type cheesecake. Unlike very “cheesy” New York style cheesecake, souffle is light and spongy because it uses beaten egg whites.
We are eating 450 times more sugar compared to the Middle Ages. Do we need this much sugar in order for our body to function best, when our body hasn’t changed much since the Middle Ages? Is 450 times more sugar “delicious,” rather than too much? AISSY, a Japanese food consulting firm measured sugar content in our sweets.