Made using the very best natural resources and production methods that originated almost 2500 years ago, Moshio (or “seaweed salt”) is the earliest known Japanese sea salt. Tracing back to the very first salt production methods in Japan, Moshio is made by drying spreads of seaweed, soaking them in salt water vats, and boil the remainder in a clay or iron pot over open fire while continuously stirring with a wooden pole to avoid roasting. After being sieved by hand, beautiful fine, dry crystals of salt combined with seaweed remains.

About 1000 years ago Umeshu came from China to Japan. It was first used as medicine against a bad through. The word Umeshu first time is documented in a dictionary on Japanese food in 1697. Home made Umeshu is very popular since it is delicious and easy to make. Since a few years, there is a small Umeshu boom and many small breweries launched their own brands. Choya Umeshu is the market leader with around 30% market share, but there are a few hundred brands in the market now with a large variety in flavors.

Japanese cuisine such as Sushi, Sashimi and Tempura nowadays are well known around the world. But very few people know a wide range of other Japanese dishes. This is a collection of about a 100 things to eat and drink in Japan.

Japanese cuisine such as Sushi, Sashimi and Tempura nowadays are well known around the world. But very few people know a wide range of other Japanese dishes. This is a collection of about a 100 things to eat in Japan. 

Besides the obvious variety of green teas Japan has a broad away of alcoholic and non-alcoholic drinks. This section introduces the obvious and sometimes eventually surprising drinks found on the Japanese islands.

Nisshin Noodles pays honors to the inventor of the instant noodles by opening the Momofuku Ando Instant Ramen Museum in Osaka. English and Chinese audio guidance is available at no cost (2,000 Yen deposit) for foreign visitors and all panels are multilingual.