Sakekasu refers to the by-product produced in the production process of sake.When making sake, sake Kasu are squeezed from fermented Moromi (Fermentation mash) , and the solid material left at that time is Sake Kasu. Ingredients and ingredients of Sake Kasu Sake Kasu are produced in the process of making sake, and are made […]
Youshoku and Western Cuisine There is a distinct nuance between the term “Youshoku (Western cuisine)” in the Japanese Language. There are two types of the term “Youshoku” one, which refers to traditional outtakes of western cuisine with a Japanese twist to it, as opposed to Western cuisine that reproduces the original relatively faithfully. Although it […]
Curry is a popular dish in Japan, loved by people of all ages and both genders. So how did it get to Japan? And how did it become the curry rice we know today? Here is the story behind the birth of curry in Japan. The Arrival of Curry It is said that Japanese people […]
The positioning of dishes at a Japanese table is based on a set of rules that have been handed down from generation to generation. The base of the serving menu is “ippiru sansai,” which consists of rice and soup (sometimes with pickles), a main dish, and two side dishes, which is the basic menu of […]
The Meaning of Omotenashi The meaning of Omotenashi, simply put, is “to treat others with respect and without asking for compensation. It may sound simple, but there is actually an interesting etymology hidden in the word Omotenashi. Etymology of Omotenashi What is the origin of the word Omotenashi? The word “Omotenashi” originally comes from […]
“Umami” is indispensable for Japanese food. When you hear the word “Umami”, you think of the gentle taste of dashi, but the “umami” that is currently attracting worldwide attention is not just the flavor that indicates deliciousness. Originally, there were four basic sensory tastes. Sweetness, saltiness, acidity, and bitterness, and it has been said that […]
The taste of Japanese sake changes with temperature. Japanese sake is a beverage whose taste and aroma change depending on the temperature. Some sake are suitable for Kanzake (hot sake), and on the contrary, some sake is better served as Reizake (cold sake). Today, we will introduce the changes in flavor of sake depending on […]
Have you noticed that Japanese cuisine comes with a wide variety of dishware compared to western cuisine? Today we will explain the types of the many Japanese dishware available and how to use them appropriately so you can incorporate them into their dishes to elevate the appearance of your food. Types and uses of […]
Fermentation is a staple in traditional Japanese cuisine. Historically used as a preservation technique, fermented food in Japanese cuisine ranges from condiments and household dishes such as soy sauce, miso, vinegar, tsukemono (pickled vegetables), and natto (fermented soy). History of Fermentation Few records are kept of the precise origin of fermentation techniques in […]
There is no clear expiration date or indication for sake. Most foods and beverages have a best-by date or expiration date, but sake does not have a best-by date label. Due to the bactericidal action of alcohol, corrosion does not proceed immediately and the sake can be stored for a long period of time. […]