東風吹かば

A Japanese ice cream treat made by sandwiching ice cream between crisp monaka wafers. Some varieties remain crunchy, while others become soft over time, making it an acquired texture for some. Mild sweetness and nostalgic flavor make it widely loved.

Ohba is a Japanese aromatic herb with a refreshing scent and slight spiciness. It excels in many roles—garnish for sashimi, a star ingredient in tempura, and a subtle accent in pasta—adding brightness and depth to dishes.

Originally named after eggs cooked in hot springs, this dish is now made by gently heating eggs at a low temperature. The white is soft while the yolk is creamy, often enjoyed as a snack with sake.

Japanese milk is known for its relatively low fat content, offering a clean and refreshing taste. It pairs well with meals and sweets, and is widely consumed in households and school lunches.

A simple yet rich dish of freshly cooked rice mixed with raw egg and soy sauce. Loved as a quick breakfast or a comforting end to a meal. Known as “TKG,” it showcases Japan’s food safety standards that allow raw egg consumption.

An aromatic spicy paste from Kyushu, made from yuzu zest, green chili peppers, and salt. Despite its name, it contains no black pepper—“kosho” historically refers to chili peppers. Its sharp heat and citrus aroma enhance hot pots, grilled dishes, and soups.

A sharp Japanese mustard made from ground mustard seeds mixed only with water. Unlike Western mustard, it has no sweetness or vinegar and delivers a clean, piercing heat. Commonly paired with oden, tonkatsu, and natto.