梅干し
Umeboshi are Japanese pickled plums, widely eaten with rice or used in onigiri. Known for their intense sourne […]
#Preserved food
鰹節
Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the […]
高野豆腐
Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant p […]
昆布
Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami […]
干物
Himono refers to salted and air-dried fish, a traditional Japanese preserved food. By removing moisture, the u […]
味噌
Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regi […]