東風吹かば

Anko is a traditional Japanese sweet paste made from boiled red beans. Used in wagashi, bread, ice cream, and […]

Umeboshi are Japanese pickled plums, widely eaten with rice or used in onigiri. Known for their intense sourne […]

Ohba is a Japanese aromatic herb with a refreshing scent and slight spiciness. It excels in many roles—garnish […]

Originally named after eggs cooked in hot springs, this dish is now made by gently heating eggs at a low tempe […]

A classic autumn fruit in Japan, available in sweet and astringent varieties. When fully ripe, it develops a d […]

Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the […]

Karepan is a Japanese-style fried bread filled with curry. Its crispy crust and spicy filling make it a belove […]

A fragrant powder made from roasted soybeans, commonly used in Japanese sweets like mochi. Rich in plant prote […]

Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant p […]

Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami […]

Shiitake mushrooms are a cornerstone of Japanese cuisine, valued for their rich aroma and umami flavor. They a […]

A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used […]

Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast witho […]

Natto is a traditional Japanese food made from fermented soybeans. It is known for its sticky texture, stringi […]

Raw eggs in Japan are safe to eat due to strict hygiene control. Dishes like “tamago kake gohan” highlight the […]

Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times mor […]