As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline.
In Japan, rice has a rich history which dates back over 2000 years. It’s a staple in many traditional dishes and has become an important part of Japanese food culture.
As far as cooking is concerned, I am all for cutting corners. But, when I learned that pasta could be cooked in the microwave, I had to take it with a grain of salt.
Kabocha korokke, is a common and very popular bento meal item. You’ll find this in many schoolchildren’s lunch boxes when autumn arrives as it’s a great way for moms to get their kids to eat more veggies.
What’s not to love about a pancake house that flips your pancakes to order and is located by a quiet beach. So next time you’re out on a weekend drive, steer your way toward Jakkepoes in Yomitan.
There’s nothing better than lounging by the pool or on the patio with a refreshing drink in hand while the sun beats down and replenishes lost vitamin D.
In recent years the deliciousness of Japanese fruit has been attracting attention overseas. Among the sought-after fruits, melons have gained popularity as a high-class fruit.
