Awamori is a distilled liquor from Ryukyu (present day Okinawa) made from long grain rice and fermentation culture.
© N. Nomura
Dagashi is a type of candy that is mostly marketed to children, and therefore often have cute illustrations and bold colors in the package design. They are also inexpensive so that children can afford them. Why not get one as a souvenir?
Dashi is a juice that boils out of bonito and kelp etc. to make the foundation of the taste of Japanese cuisine. It adds "umami" or delicious flavor and scent which is essential for Japanese cuisine.
Furikake is a powdery seasoning used mainly on rice. It is also a staple of Japanese dining, as it makes plain rice more of a delicately by adding a little flavor.
Hojicha is a type of tea leaf, which becomes brown by roasting. Through roasting, astringency and bitterness are alleviated, so it features a slightly savory taste and is quite refreshing.
Introduction of Foods
Mentaiko is made with the ovaries of Walleye pollack, which are then pickled and flavored with red pepper. In Hakata there are numerous other types of mentaiko, and it is so well known as being related to Hakata that sometimes the item is called “HakataMentaiko”.
Nagashisomen is the act of eating somen noodles with a chopstick off a running water slide.
Natto, the leading fermented Japanese food, is beans that have been fermented with natto bacteria. This food product is rich in nutrients and has been treated as health food since ancient times.
Nihonshu is refined sake liquor brewed by a method unique to Japan and made mainly from rice, yeast culture and water.
Nihonshu- Japanese Sake
Oden is one of the staple Japanese boiled cuisine, commonly made with a soup from kelp and bonito fish, it contains kneaded products such as chikuwa and fish paste as well as vegetables such as radish and taro. It is often cooked at home, and is a must during Winter in Japan.
Onigiri (rice ball) is a kind of Japanese food that is rice pressed into a triangle or a ball, wrapped in nori (seaweed), and made with a variety of fillings.
Onigiri rice ball
Oyakodon is a rice bowl with cooked chicken, eggs, onion, etc. A soy sauce based stew is poured over the rice.
Plum wine is a type of alcoholic beverage in Japan, and in general it is pickled with distilled liquor such as white liquor (shochu) or brandy with Ome ice sugar. Due to its sweet and mellow taste, it is popular among those who don't care much for alcohol. Apart from drinking straight, there are various ways to enjoy it such as on the rocks, with soda, hot water etc.
Katsudon is a rice bowl with pork cutlet. There is also a lot of pork cutlet rooted in the area, for example in Miso Katsu bowl made with local dish Miso cutlet in Nagoya, and Demikatsu bowl on Okayama with Domiglas sauce.
Pork cutlet on rice
Shochu is a type of distilled liquor made from potatoes, wheat, brown sugar and the like. Many are made especially in the Kyushu region.
Autumn in Japan is a fruitful season when various foods are harvested. Let's enjoy delicious food from all over Japan, from seafood to mountain fruits and vegetables.
The flavor of Japan’s autumn
Many of the foods raised in the spring have gentle flavors and you can experience the faint taste of nature. Let's enjoy the delightful the arrival of spring with gifts from nature
The flavor of Japan’s spring
In Japan you can enjoy the food of all four seasons. We will introduce dishes and ingredients like eel, watermelon, cold somen noodles, etc., the representative foods often eaten in the hot summer.
The flavor of Japan’s summer
In bitter cold winter, various foods store nutrition and have plenty of flavor. Let's all enjoy nature’s blessings and surround ourselves with hot food.
The flavor of Japan’s winter
Pickles are vegetables prepared with other ingredients such as salt, soy sauce, miso, vinegar, bran, sake, etc., to bring out their flavors or ferment them.
Wasabi is characterized by leaving a distinctive pungent sensation in the nose. It is one of the indispensable condiments of Japanese cuisine. Wasabi is a plant originating in Japan, it is common to grate the rhizome and eat it. This is especially compatible with sushi, sashimi, buckwheat etc., it adds a refreshing flavor.
© N. Nomura
In the 1900s, the commercial production of Japanese whisky began in earnest. These days, the refinement of Japanese whisky has assured its place alongside Scotland, Ireland, the United States and Canada as one of the ‘Big Five’ world leaders in whisky production.