food culture

Japan’s (not so) Mini-Craze
May 21, 2020  By Alexandra Ziminski 

There is a (not so) “Mini-Craze” sweeping Japan and youtube. Find out more on our blog.

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Ramen in Culture
April 10, 2020  By Jordan 

Ramen is enjoyed at any time of day and at any time of year. So is it really so surprising to learn how highly regarded it is? This quintessential Japanese experience is more than just a food, which is why it is so lovingly represented and so voraciously slurped up in all its forms, from the bowl, to the screen, to the page, and even in its own action figures!?!

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The Secrets to Japanese Longevity: A Food Guide
April 3, 2020  By Alexandra Ziminski 

In Japan, it’s not rare to see a street attendant working past retirement, or a kind 80-year-old woman still running her family soba restaurant. It’s a widely known fact that this country has some of the oldest people in the world, falling only behind Hong Kong in life expectancy. Why is this? Could it be the fantastic healthcare system, the high regard that seniors receive, or the fact that many of them remain active, getting up at 6 AM for their daily exercises? Of course these are all contributing factors, but we are missing a pretty important one: food.

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Kaiseki Ryouri – Historical Haute Cuisine
February 2, 2020  By Michelle Lam 

Kaiseki ryouri evolved throughout the ages. From simple meals served at a tea ceremony to fancy Heian imperial court cuisine with influence from the Buddhist boom during the Kamakura period, to the emphasis upon balance from the Muromachi age of Samurais, modern Kaiseki cuisine has been shaped by many aspects of Japanese culture and history – and now you can taste these dishes too.

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Japan’s Buddhist Vegetarian Cuisine – Shojin Ryori
December 8, 2019  By Sneha Nagesh 

Until the18th century, plant-based agriculture was preferred to livestock rearing. This combined with the influence of Buddhism and Shintoism meant that most of the country harboured a vegetarian friendly diet. Emperors regularly issued meat bans and for a while, plant-based diets thrived. A version of this historic cuisine is still available today…

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Fake Food in Japan: The World’s Most Delicious Looking Plastic
September 7, 2019  By Rae DeFrane 

If you have ever been to Japan, you might have seen plastic models of food in the windows of restaurants, displaying the edible counterparts that lay within. These are called ‘sampuru’ or ‘sample’ and have been part of the Japanese economy and food culture for nearly one hundred years…

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Flavors of Winter: Japanese Yuzu
January 5, 2018  By Josh 

About the size of a tangerine, the truly unique flavor of yuzu is commonly described as a mashup of Meyer lemon, mandarin orange and grapefruit. The most common way of using fresh yuzu is usually thinly julienned slivers of the brilliant yellow zest to garnish Japanese cuisine or accent noodle or hot pot dishes.

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Terrific Tofu
May 25, 2017  By Kathrin 

Tofu comes in many shapes and sizes. The versatile ingredient can be baked, grilled, stir-fries, cooked or even served as a sauce, shake, or salad dressing. Depending on how you want to use it, you can buy extra soft, soft, firm, or extra firm tofu.

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Osaka Famous Streetfood: Takoyaki
May 9, 2017  By Craig 

Osaka is widely known in Japan to be the food capital of the the country. The city streets are overflowing with places that you can pick up some Takoyaki, along with many other delights. Takoyaki, is something that Osakan people are extremely proud of, and are happy to share their favorite spot with you.

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