Often overlooked, Japanese vegetables are every bit as important to Japanese food culture as seafood and meat. Japan uses an abundance of root vegetables, leafy greens, and many others in its cuisine.
Nothing says fast food in the south of Japan like “tako-raisu!” And 2021 marks the 37th birthday of this signature Okinawan dish, according to local lore.
The famous Land of the Rising Sun is known for so many things, it’s hard to even mention them all: culture, history, pop culture, manga, anime, cosplay, sights, architecture...the list could go on and on.
Traditionally all the dishes that make up the osechi panoply are precooked and put into special four-tiered lacquerware boxes called jubako by New Year’s Eve. New Year’s festivities run from January 1 to 3.
If you think tempura is just another fried food – think again. This quintessential Japanese cuisine dates back to the Edo Period (1603-1867) and is perhaps second only to sushi as Japan’s culinary contribution to the world.
Japan is divided into eight major regions with a total of forty-seven prefectures, from the Okinawa islands in the southwest to Tokyo in the east and Hokkaido in the north, each unique in their customs, sights, and food cultures.
Various specially formulated tempura powders are available at any supermarket or grocery shop. You can cook tempura using any of your favorite ingredients.
Sushi, tempura, savory okonomiyaki – there are so many yummy Japanese foods you won’t want to miss during your stay. “Hashi” or chopsticks are an indispensable tool when you sample these local specialties.
Since the arrival of COVID-19, we’ve had to change a lot of our usual pastimes and activities. Dining at restaurants in is not really a good option right now.
Teas from Asia, especially matcha green tea, are experiencing their moment abroad, so it wouldn’t be surprising if you’ve tried a few varieties already.
