- Home
- INGREDIENTS
- OTHER
- SAUCES & SEASONINGS
- SOY SAUCE
-
CULTURE
CULTURE
Learn the Basics of Sushi: Everything You Need to Know
Apr 26, 2023
-
FOOD NEWS
FOOD NEWS
Meeting a Producer – Hayakawa Shoyu Miso Co., Ltd.: Initiatives of the Young Generation Looking Outside Japan
Jan 25, 2023
-
FOOD NEWS
FOOD NEWS
Meeting a Producer – Hayakawa Shoyu Miso Co., Ltd.: History and Manufacturing Methods of Soy Sauce and Miso
Jan 25, 2023
-
HOW TO
HOW TO
Introducing Shio Koji, the Miraculous Mold Responsible for Soy Sauce, Mirin and Sake
Jan 25, 2023
-
HOW TO
HOW TO
A Funky, Sometimes Sour History of Japanese Fermented Foods
Jan 11, 2023
-
HOW TO
HOW TO
Understanding Fermentation Basics through Miso and Soy Sauce
Jan 10, 2023
Ranking
Ranking
-
HOW TO
Why Health-Conscious Japanese Drink Authentic Honkaku Shochu
Jan 21, 2023
-
HOW TO
Top 10 Delicious Japanese Sweets and Snacks You Absolutely Need to Try
Jan 14, 2023
-
FOOD NEWS
A collaboration with premium Wagyu beef at the knife gallery of Sakai Takayuki, one of Japan’s leading knife brands
Jan 25, 2023
-
HOW TO
Introducing Hokkaido Milk and Dairy: Indulgence from Japan’s Far North
Jan 25, 2023
-
CULTURE
The Great Japanese Chocolate Snack War: Kinoko no Yama vs Takenoko no Sato
Jan 3, 2023
-
HOW TO
Is the Japanese Fish Buri “Yellowtail” or “Amberjack”?
Jan 13, 2023
-
HOW TO
Japan’s Sweetest Sweet Potatoes Just Might be the Perfect Dessert
Dec 30, 2022
-
HOW TO
Top 10 Delicious Japanese Sweets and Snacks You Absolutely Need to Try
Jan 14, 2023
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
-
HOW TO
Why Health-Conscious Japanese Drink Authentic Honkaku Shochu
Jan 21, 2023
-
HOW TO
A Kit-Kat Connoisseur’s Guide to Japan’s Endless Variety of Flavors
Jan 21, 2023
-
HOW TO
In Spring, Sea Bream is the Color of Cherry Blossoms and in Fall, the Color of Autumn Leaves
Jan 4, 2023
-
HOW TO
All About Shochu, Japan’s Diverse and Strong Spirit
Jan 2, 2023
-
CULTURE
The Great Japanese Chocolate Snack War: Kinoko no Yama vs Takenoko no Sato
Jan 3, 2023
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
-
HOW TO
Introducing Hokkaido Milk and Dairy: Indulgence from Japan’s Far North
Jan 25, 2023
-
HOW TO
Is the Japanese Fish Buri “Yellowtail” or “Amberjack”?
Jan 13, 2023
-
HOW TO
Why Health-Conscious Japanese Drink Authentic Honkaku Shochu
Jan 21, 2023
-
HOW TO
Japan’s Sweetest Sweet Potatoes Just Might be the Perfect Dessert
Dec 30, 2022
-
HOW TO
Farmed Buri or Wild Buri? A Complicated and Delicious Question
Jan 11, 2023
-
HOW TO
Top 10 Delicious Japanese Sweets and Snacks You Absolutely Need to Try
Jan 14, 2023
-
HOW TO
Authentic Japanese Rice from the Microwave in Two Minutes!
Jan 6, 2023
-
CULTURE
The Highest Form of Culinary Reverence: Ikizukuri
Apr 18, 2023
Top Tags
- filet sandwiches
- natural killer cell
- sirloin steak
- T-cell
- COVID-19
- Meiji era
- shank
- thigh meat
- Ude
- ribeye
- A5 Japanese Wagyu
- oleic acid
- Hong Kong
- BBQ
- Sashi
- Tokushima Prefecture
- blood pressure
- cholesterol
- lungs
- colon
- Cancer prevention
- antiviral
- antioxidant
- phosphorus
- potassium
- folic acid
- dessert
- stomach
- skin
- fat burning