The frothy whipped green tea served in traditional Japanese tea ceremony is strong and bitter. But unlike Western style tea or coffee, one does not ever add sugar! That is not to say that we completely ignore Mary Poppins' maxim. Rather, for over 400 years in Japan, whenever traditional tea ceremony tea is served, it … Continue reading How Sweet It Is! Making wasanbon tea sweets
Nori, those paperlike sheets of dried seaweed, are popular in Japan as a tasty snack, as well as featuring in sushi and other famous Japanese dishes. But the stuff doesn't grow on trees! Or does it? Rows of dark rectangles in the water--telltale signs of seaweed farming are portrayed in Hiroshige woodblock prints of the … Continue reading Nori making: insights into a staple of Japanese cuisine
Japanese people love their noodles. Across the country, you can't visit any size community that doesn't have a ramen shop. But ramen is a Chinese import. There are lots of indigenous Japanese noodles, too. On a recent trip to Shikoku, I not only encountered plenty of these noodles, I got to have lessons in how … Continue reading Noodling on Shikoku: lessons in traditional noodle making
Japan has world heritage-listed cuisine; Japanese people, it seems, are always thinking about food. So perhaps it is little wonder that "food tours" have become popular with visitors to Japan. Even though I am not a "foodie", when a friend invited me to join the Arigato Japan Food Tours "Flavors of Japan" tour, I couldn't … Continue reading Food tour: a different way to explore Japan
This article introduces the Iya and Oboke valleys of Tokushima on the island of Shikoku, describing 12 different sights or experiences not to miss when you visit. (Archived article - Originally published by Japan Today)
My friend invited me to dinner on Suship, telling me where to be and when, and reminding me not to be late! She didn’t want me to “miss the boat”. Yes, Suship is really a "ship"; a dinner boat that serves a delightful fixed menu meal of sushi and other traditional Japanese dishes. Fortunately, being … Continue reading Ahoy! Set sail for supper on Suship
2018 marks 160 years of diplomatic relations between France and Japan. Mutual cultural fascination extends back at least as far. Japanese influences on French art are well known. French influences on Japanese food and culinary tastes are also noteworthy. Now, as sake rice wine, the quintessential Japanese alcoholic beverage, has become more deep and diverse, … Continue reading Sake to broaden the French palate
Most people, upon hearing mention of fortune cookies, think of the waffle cookie confection that is usually served with the bill at Chinese restaurants (especially in North America). But we have fortune cookies in Japan, too, and one variety is available only at New Year's. Fortunes at new year's are a popular part of getting … Continue reading Fortune Cookies for the New Year
This article profiles Midori Okazaki, a female master sake brewer (toji) who is the head of a sake brewery in Ueda, Nagano that has been run by her family since 1665. (Archived article - Originally published by Number 1 Shimbun.)
Soba, a Japanese noodle made of buckwheat, became popular in Japan during the Edo Period (1603-1868) and remains popular to this day. Frequently consumed as a snack or fast food, it can also form a complete meal. Buckwheat has been cultivated in Japan for centuries, although much of the buckwheat flour used these days is … Continue reading So many ways to eat soba!
Japanese love their noodles! From steaming bowls of ramen or udon, to mounds of yakisoba fresh off the griddle and dripping with tangy sauce, to bamboo trays of buckwheat soba noodles for dipping into a salty soy sauce-based soup, noodles are a dietary staple here. Not as common or well-known is somen--long, thin, wheat-based noodles, … Continue reading Somen: Slippery summer noodles worthy of slurping
In the dog days of summer, there's nothing better than a cold brew! This article introduces a number of options for brewery tours and tastings across Japan. (Archived article - Originally published by Japan Today)
