Rice

Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米) is the staple of the Japanese diet and consists of short translucent grains. When cooked it has a sticky texture such that it can easily be picked up and…

slowly passing days

Slowly passing days, with an echo heard here in a corner of Kyoto. -Buson Art by Utagawa Hiroshige, trees at the Tsûtenkyô Bridge (Tsûtenkyô no momiji), from the series Famous Views of Kyoto (Kyôto meisho no uchi)

Katsuobushi

Alongside soy sauce and miso, one of the primary seasonings is katsuobushi––the secret behind the dashi stock that provides the mouthwatering body of Japanese soups and hotpots, and an ingredient that has few parallels in other cuisines around the world. So what is katsuobushi, exactly? Many diners from overseas first become aware of the substance…

弁当 Bentō

Bento (弁当 bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware. Bento boxes are readily available in many places throughout Japan, including convenience stores,…

Wasabi

Oh yes I love wasabi! the way it tricks me when I can’t control it and brings fire inside my nasal ways…like cleaning through the passage I love the taste and the fact that complements almost everything I combine it with.. I knew it was a plant but I learned a lot more with the…

Jiro’s Dream of Sushi

Jiro is a great Sushi perfectionist.A lovely documentary about a legendary sushi artisan chef! He is a Japanese chef and owner of Sukiyabashi Jiro, a three-Michelin-starred Japanese sushi restaurant in Ginza, Chūō, Tokyo, Japan. Ono has been regarded by his contemporaries and peers as the greatest sushi craftsman alive and is credited with innovating methods…