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.Read More
Monday, November 5, 2018 8:41 PM
Tuesday, April 12, 2016 8:45 AM
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.Read More
Monday, April 11, 2016 8:34 AM
Tuesday, March 29, 2016 9:04 AM
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Monday, April 2, 2012 8:59 PM
Sushiro (スシロー) is one of the largest restaurant chains for belt sushi in Japan with about 200 outlets. Being a national player they are running commercials in TV. They developed a new aesthetics for Sushi commercials giving it a delicious but modern style. Sushiro’s commercials are also called Sushi Rap due to the quick change of pictures and the rap like music, which is using traditional Japanese instruments such as shamisen.
Sunday, January 8, 2012 8:42 PM
In Japan Sakura tea is a popular drink for celebrations such as weddings or other special occasions. It is made with sakura cherry blossoms pickled in salt – a very traditional Japanese ingredient. In Japanese Sakura tea is called “sakura cha – 桜茶” or “sakura yu – 桜湯”.
Saturday, November 5, 2011 9:01 PM
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.Read More
Tuesday, July 19, 2011 9:07 PM
This is a fascinating story of a 10 year old girl who just passed the national sake expert test without ever drinking the alcohol. She could distinguish the different types of sake just by its looks and scents. This makes me wonder about my own Sake knowledge. May be she would be a nice Sake instructor..