東風吹かば

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

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

Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, gr […]

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 […]

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

Japanese milk is known for its relatively low fat content, offering a clean and refreshing taste. It pairs wel […]

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 […]

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

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 […]

Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regi […]

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]

Yuzu is a citrus long rooted in Japan, known for its sharp aroma and bright acidity. It’s widely used as a sea […]