When you decide to start cooking Japanese Food in your kitchen, you realized that just having the best ingredients is not enough if you want to prepare a good meal…
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Generally considered to be the most savory river fish in Japan, ayu is a staple food at the many festivals and barbecues throughout the summer months.
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Hidden and exclusive you can find a dining and theatrical experience in the heart of Nihonbashi. It’s very location is mysterious and as you enter you are transported back in time and into a new world…
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Knives. One of the top selling souvenirs people want from Japan. Japanese made knives come from a long history of sword making passed down generation to generation. These knives are skillfully handcrafted, beautiful, and highly specialized.
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You may have seen Japanese anime as a child and, like myself, have been mesmerized by the food that the characters ate. It seemed so otherworldly, a far cry from the lunch meat sandwiches my mum used to make me for school. The thing was – I had no clue what any of it was! I’d never seen them in real life before…
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Salt and sugar help the world go ‘round. These two essential nutrients are what give sakura mochi its popular appeal. Rest assured: you are supposed to eat the leaf!
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Far more than just a way to enjoy delicious matcha tea and sweets, the Japanese tea ceremony is a tradition that goes back to the ninth century. The origins of the ceremony have roots in Zen Buddism, a religious practice introduced from China.
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The concept behind Suship (sushi + ship) is sophisticated but still approachable. They have thought of everything to make your dining experience a delicious adventure.
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New year traditions here are ancient and meant to bring health, wealth, and a renewed spirit. Preparations for the new year start off with a practice called Omisoka, where everyone lends a hand in cleaning the house and cooking traditional foods for the osechi ryori in the last few days of the old year.
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Have you heard of dashi? Or Bonito flakes? Both of these are born from Katsuobushi an essential ingredient used to create the infamous umami flavor in much of Japanese cuisine. Katsuobushi is dried and fermented skipjack tuna usually shaved into flakes. Like so many things in Japan, katsuobushi is deeply rooted in history, culture, and tradition.
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