1.866.316.7268 [email protected]
WPCS 2.1.3
1.866.316.7268 [email protected]
WPCS 2.1.3

Category

Food

Osechi Ryori

New Years Dishes

Osechi Ryori, (New Year’s dishes) are specially prepared to be eaten during the first three days of January. They are cooked and  preserved for three days so that housewives don’t have to cook during that period. The yellow in the grey dish is herring roe representing fertility. Bean in Japanese is ‘mame’ which has the...
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Sake – The Basic Ingredients (Rice and Water)

In this installment of our discussions on Sake, we will discuss the basic ingredients of Sake, the different kinds of ingredients and how they affect the final result. These main ingredients include: Rice Water Yeast Koji This installment will concentrate on rice and water, the most important ingredients by volume only. Yeast and koji will be...
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Sake – Part 1 – The Brewing Process

This is part one of a series of discussions on Sake. Hopefully these discussions will help you better understand, and ultimately, appreciate Sake more. Many people who have tried Sake outside of Japan often say they did not like it. It is important to remember that the quality of the rice and the purity and...
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Oysters – Miyajima Style

  As you travel around Japan, you will find each region has its type of food (or foods) that it is known for. My mantra when it comes to Japanese food is to eat the local specialties. One of the specialties, among others, of the Miyajima Island/Hiroshima area are oysters.
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Genkotsu Fist Candy

Making Fist Candy

Genkotsu-ame (literally translates to Fist Candy) is a specialty of the Hida (Takayama) region of Japan. It is one of the most popular sweets made in the area, and can be found in just about every souvenir shop in Takayama. They can even be found in supermarkets and convenience stores as well. It is relatively...
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