Congratulations!

[Valid RSS] This is a valid RSS feed.

Recommendations

This feed is valid, but interoperability with the widest range of feed readers could be improved by implementing the following recommendations.

Source: https://www.foodinjapan.org/feed/

  1. <?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
  2. xmlns:content="http://purl.org/rss/1.0/modules/content/"
  3. xmlns:wfw="http://wellformedweb.org/CommentAPI/"
  4. xmlns:dc="http://purl.org/dc/elements/1.1/"
  5. xmlns:atom="http://www.w3.org/2005/Atom"
  6. xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
  7. xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
  8. >
  9.  
  10. <channel>
  11. <title>Food in Japan</title>
  12. <atom:link href="https://www.foodinjapan.org/feed/" rel="self" type="application/rss+xml" />
  13. <link>https://www.foodinjapan.org/</link>
  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
  15. <lastBuildDate>Thu, 03 Oct 2024 23:12:05 +0000</lastBuildDate>
  16. <language>en-US</language>
  17. <sy:updatePeriod>
  18. hourly </sy:updatePeriod>
  19. <sy:updateFrequency>
  20. 1 </sy:updateFrequency>
  21. <generator>https://wordpress.org/?v=6.6.2</generator>
  22.  
  23. <image>
  24. <url>https://www.foodinjapan.org/wp-content/uploads/2022/11/cropped-LogoMark2-32x32.png</url>
  25. <title>Food in Japan</title>
  26. <link>https://www.foodinjapan.org/</link>
  27. <width>32</width>
  28. <height>32</height>
  29. </image>
  30. <item>
  31. <title>Imo mochi (いももち)</title>
  32. <link>https://www.foodinjapan.org/hokkaido/imo-mochi/</link>
  33. <comments>https://www.foodinjapan.org/hokkaido/imo-mochi/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Thu, 03 Oct 2024 12:24:56 +0000</pubDate>
  37. <category><![CDATA[Hokkaido]]></category>
  38. <category><![CDATA[imo]]></category>
  39. <category><![CDATA[imo mochi]]></category>
  40. <category><![CDATA[Japanese food]]></category>
  41. <category><![CDATA[Local food in Japan]]></category>
  42. <category><![CDATA[mochi]]></category>
  43. <category><![CDATA[potato]]></category>
  44. <category><![CDATA[rice cake]]></category>
  45. <category><![CDATA[Traditional Food in Japan]]></category>
  46. <category><![CDATA[いももち]]></category>
  47. <guid isPermaLink="false">https://www.foodinjapan.org/?p=21217</guid>
  48.  
  49. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/imo-mochi.jpg" class="webfeedsFeaturedVisual" /></p>
  50. <p>Imo Mochi is a delightful Japanese treat made from glutinous rice and sweet potatoes, resulting in a chewy and flavorful snack that captures the essence of autumn. With its soft texture and naturally sweet taste, this popular delicacy is often enjoyed during festivals and family gatherings. If you’re curious about how Imo Mochi is made, [&#8230;]</p>
  51. <p>The post <a href="https://www.foodinjapan.org/hokkaido/imo-mochi/">Imo mochi (いももち)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  52. ]]></description>
  53. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/imo-mochi.jpg" class="webfeedsFeaturedVisual" /></p>
  54. <p>Imo Mochi is a delightful Japanese treat made from glutinous rice and sweet potatoes, resulting in a chewy and flavorful snack that captures the essence of autumn. With its soft texture and naturally sweet taste, this popular delicacy is often enjoyed during festivals and family gatherings. If you’re curious about how Imo Mochi is made, its cultural significance, and the best places to try it, keep reading to explore the delicious world of this beloved Japanese confection!</p>
  55.  
  56.  
  57.  
  58. <h2 class="wp-block-heading">What is Imo mochi?</h2>
  59.  
  60.  
  61.  
  62. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3047668_s.jpg" alt="Imo mochi on black plate" class="wp-image-21220" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/3047668_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3047668_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3047668_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  63.  
  64.  
  65.  
  66. <p>Imo mochi (いももち) is a Japanese snack made from a combination of sweet potatoes and glutinous rice flour. The sweet potatoes are typically steamed or boiled, mashed, and then mixed with the rice flour to form a dough. This mixture is shaped into small balls or cakes and can be either steamed or pan-fried. Imo mochi is often enjoyed as a sweet treat, sometimes coated in a layer of soy sauce or served with a sprinkling of kinako (roasted soybean flour) or sugar. It has a chewy texture and a slightly sweet, earthy flavor, making it a popular snack, especially in colder months or as part of seasonal festivals.</p>
  67.  
  68.  
  69.  
  70. <p>There are dishes called imomochi all over the country, but the type of potato used and cooking method differ from region to region.&nbsp; Potatoes are available all year round, so they are eaten all year round, and are characterized by a chewy texture similar to mochi. The potato varieties that are most suitable for use are Danshaku Imo and Kitaakari, which are sweet and sticky.</p>
  71.  
  72.  
  73.  
  74. <h2 class="wp-block-heading">Imo Mochi history</h2>
  75.  
  76.  
  77.  
  78. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/29892657_s.jpg" alt="Imo mochi on white plate" class="wp-image-21219" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/29892657_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/29892657_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/29892657_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  79.  
  80.  
  81.  
  82. <p>Hokkaido&#8217;s imomochi is said to be linked to the history of development. When Hokkaido&#8217;s development began after the Meiji Restoration, there was initially a serious problem of food shortages, as rice cultivation techniques suited to the cold climate had not been established. As a result, potatoes, which are easy to grow, began to be cultivated as a substitute for rice. Imomochi originated from mochi, which was made using potatoes as a substitute for rice. After that, imomochi, which is high in calories, became a valuable source of energy for pioneers, and because it is easy to prepare and delicious, it spread to the general public as well. It was also treasured during and after the war, when there was a food shortage, and is now a staple snack loved by a wide range of generations.</p>
  83.  
  84.  
  85.  
  86. <h2 class="wp-block-heading">Main way to eat</h2>
  87.  
  88.  
  89.  
  90. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/1779663_s.jpg" alt="various Imo mochi" class="wp-image-21222" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/1779663_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/1779663_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/1779663_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  91.  
  92.  
  93.  
  94. <p>The most common version is a sweet and spicy sauce made from sugar and soy sauce, similar to mitarashi, but depending on the region and household, it can be seasoned with a variety of seasonings, such as salt or sesame sauce. You can also prepare this in a variety of ways, such as with cheese or cod roe inside and baked or fried. A dish with potato mochi in soup is called &#8220;dango soup&#8221; and is a standard dish in school lunches in Hokkaido.</p>
  95.  
  96.  
  97.  
  98. <h2 class="wp-block-heading">Imo Mochi Recipe</h2>
  99.  
  100.  
  101.  
  102. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  103. <h3 class="wp-block-heading">Ingredients of Imo Mochi Miso Soup</h3>
  104.  
  105.  
  106.  
  107. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Imo mochi <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a> soup Ingredients for 2 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Potato mochi</td><td>240g</td></tr><tr><td>Dashi soup </td><td>400g</td></tr><tr><td>Miso </td><td>30g</td></tr><tr><td>Green onion</td><td>20-30g</td></tr></tbody></table></figure>
  108. </div></div>
  109.  
  110.  
  111.  
  112. <div class="wp-block-group is-stack is-style-dent_box">
  113. <h3 class="wp-block-heading">How to make Imo Mochi Miso Soup?</h3>
  114.  
  115.  
  116.  
  117. <div class="swell-block-step" data-num-style="circle">
  118. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Cook the Mochi in Broth</div><div class="swell-block-step__body">
  119. <p>Bring water and Japanese-style stock to a boil in a pot. Add the potato mochi and cook over low heat until soft. Turn off the heat, add the miso, and dissolve it well. Return the pot to the heat and warm it over medium heat.</p>
  120. </div></div>
  121.  
  122.  
  123.  
  124. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Serve and Garnish</div><div class="swell-block-step__body">
  125. <p>Pour the mixture into a bowl. Garnish with finely chopped green onions.</p>
  126. </div></div>
  127. </div>
  128. </div>
  129.  
  130.  
  131.  
  132. <p class="is-style-icon_book">For reference of the recipe, you can find it here: <br><a href="https://traditional-foods.maff.go.jp/menu/imomochi#:~:text=%E6%98%8E%E6%B2%BB%E7%B6%AD%E6%96%B0%E5%BE%8C%E3%81%AB%E5%A7%8B%E3%81%BE%E3%81%A3%E3%81%9F,%E3%81%AE%E8%B5%B7%E6%BA%90%E3%81%A8%E3%81%95%E3%82%8C%E3%82%8B%E3%80%82">https://traditional-foods.maff.go.jp/menu/imomochi/</a></p>
  133.  
  134.  
  135.  
  136. <h2 class="wp-block-heading">FAQ</h2>
  137.  
  138.  
  139.  
  140. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  141. <div class="swell-block-faq__item"><dt class="faq_q">Which season is the best time to eat Imomochi in Hokkaido?</dt><dd class="faq_a">
  142. <p>Imomomo in Hokkaido is especially recommended to be eaten in winter. During this time of year, imomomo has a warm and wholesome flavor, making it a perfect dish for the cold season.</p>
  143. </dd></div>
  144.  
  145.  
  146.  
  147. <div class="swell-block-faq__item"><dt class="faq_q">What kinds of flavors are there in Hokkaido&#8217;s Imomochi?</dt><dd class="faq_a">
  148. <p>The most common and standard seasoning is sweet and spicy soy sauce and sugar. The flavor of freshly baked imo-mo (sweet potato cake) is enhanced by dipping it in the sweet and spicy sauce made from soy sauce and sugar. The simple but delicious salt flavor is also popular!</p>
  149. </dd></div>
  150. </dl>
  151. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Which season is the best time to eat Imomochi in Hokkaido?","acceptedAnswer":{"@type":"Answer","text":"<p>Imomomo in Hokkaido is especially recommended to be eaten in winter. During this time of year, imomomo has a warm and wholesome flavor, making it a perfect dish for the cold season.<\/p>"}},{"@type":"Question","name":"What kinds of flavors are there in Hokkaido's Imomochi?","acceptedAnswer":{"@type":"Answer","text":"<p>The most common and standard seasoning is sweet and spicy soy sauce and sugar. The flavor of freshly baked imo-mo (sweet potato cake) is enhanced by dipping it in the sweet and spicy sauce made from soy sauce and sugar. The simple but delicious salt flavor is also popular!<\/p>"}}]}</script>
  152.  
  153.  
  154.  
  155. <h2 class="wp-block-heading">Recommended Restaurants for Imo Mochi</h2>
  156.  
  157.  
  158.  
  159. <h3 class="wp-block-heading">Imochiya (いももちや)</h3>
  160.  
  161.  
  162.  
  163. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/res1.jpg" alt="Imo mochi from Imochiya" class="wp-image-21223" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/res1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-300x201.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  164.  
  165.  
  166.  
  167. <p>Nanae Town is an agricultural community known for being the birthplace of Danshaku potatoes. One of the local specialties is &#8220;imo-mochi,&#8221; a delicious dish made from these potatoes. This recipe comes from Grandma Kimiko, an 86-year-old expert in making potato mochi. The dish features a flavorful broth made from local ingredients, including Hakodate kelp, <a href="https://www.foodinjapan.org/japan/aji/">mackerel</a> flakes, bonito flakes, and dried sardines. The stock is carefully prepared to enhance the dish&#8217;s taste. This restaurant proudly uses fresh, local ingredients to create its meals.</p>
  168.  
  169.  
  170.  
  171. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/8VnLkM41YrKfYbwo9" target="_blank" rel="noreferrer noopener">380-2 Togeshita, Nanae, Kameda District, Hokkaido 041-1102, Japan</a><br>Hours open: 10:00-&nbsp;16:00 Closed on Tuesdays and Wednesdays<br>Website: <a href="https://imomochiya4.webnode.jp/" target="_blank" rel="noreferrer noopener">https://imomochiya4.webnode.jp/</a></p>
  172.  
  173.  
  174.  
  175. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2968.4604651002323!2d140.6545695760871!3d41.92595587123644!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f9ef994e0b09ae3%3A0xae12f5c38368c9b4!2z44GE44KC44KC44Gh44KE!5e0!3m2!1sen!2sph!4v1726903886506!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  176.  
  177.  
  178.  
  179. <h2 class="wp-block-heading">Summary</h2>
  180.  
  181.  
  182.  
  183. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/25788256_s.jpg" alt="potato mochi" class="wp-image-21225" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/25788256_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/25788256_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/25788256_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  184.  
  185.  
  186.  
  187. <p>In conclusion, Imo Mochi is more than just a tasty treat; it&#8217;s a delightful representation of Japanese culinary tradition, especially during the autumn season. We hope this article has given you a better understanding of its unique flavors and cultural significance. Whether you’re planning a visit to Japan or looking to try your hand at making it yourself, we encourage you to experience Imo Mochi firsthand. We’re confident you’ll enjoy this chewy, sweet delicacy as much as many others do!</p>
  188.  
  189.  
  190.  
  191. <p class="has-border -border03 is-style-bg_stripe">There are other more varieties of mochi you can try out when you go visit Japan. Some of these mochi are we can recommend and guaranteed you will like it!</p>
  192.  
  193.  
  194. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  195. <div class="p-blogCard__inner">
  196. <span class="p-blogCard__caption">mochi rice cake</span>
  197. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  198. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/mochi/">Mochi (餅)</a>
  199. <span class="p-blogCard__excerpt">Introduction to Mochi When it comes to traditional Japanese desserts, Mochi is always the answer. This traditional dessert is famous for “rice cake,” enjoy b&#8230;</span> </div>
  200. </div>
  201. </div>
  202. </div>
  203.  
  204. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  205. <div class="p-blogCard__inner">
  206. <span class="p-blogCard__caption">mochi with anko red beans</span>
  207. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/01/F3019CA5-5604-4725-9D4B-A4E4C833AD30-300x200.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  208. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/anko-mochi/">Anko Mochi (あんこ餅)</a>
  209. <span class="p-blogCard__excerpt">Among <a href="https://www.foodinjapan.org/kansai/nara/warabi-mochi/">Japanese sweets</a>, mochi is a very popular one not only in Japan but also all around the world. However, do you know that there is not only one type of m&#8230;</span> </div>
  210. </div>
  211. </div>
  212. </div>
  213.  
  214. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  215. <div class="p-blogCard__inner">
  216. <span class="p-blogCard__caption">botamochi</span>
  217. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/04/26114446_s-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  218. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tochigi-en/botamochi/">Botamochi (牡丹餅)</a>
  219. <span class="p-blogCard__excerpt">Botamochi is a popular snack and dessert in Japan and locals often served them at tea ceremonies and other special occasions. You can also find them in many &#8230;</span> </div>
  220. </div>
  221. </div>
  222. </div><p>The post <a href="https://www.foodinjapan.org/hokkaido/imo-mochi/">Imo mochi (いももち)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  223. ]]></content:encoded>
  225. <wfw:commentRss>https://www.foodinjapan.org/hokkaido/imo-mochi/feed/</wfw:commentRss>
  226. <slash:comments>0</slash:comments>
  229. </item>
  230. <item>
  231. <title>Saba misoni (鯖の味噌煮)</title>
  232. <link>https://www.foodinjapan.org/chubu/saba-misoni/</link>
  233. <comments>https://www.foodinjapan.org/chubu/saba-misoni/#respond</comments>
  235. <dc:creator><![CDATA[Krisha]]></dc:creator>
  236. <pubDate>Mon, 30 Sep 2024 13:01:32 +0000</pubDate>
  237. <category><![CDATA[Chubu]]></category>
  238. <category><![CDATA[Gifu]]></category>
  239. <category><![CDATA[Japanese food]]></category>
  240. <category><![CDATA[Local food in Japan]]></category>
  241. <category><![CDATA[mackerel]]></category>
  242. <category><![CDATA[miso]]></category>
  243. <category><![CDATA[regionalfoodjapan]]></category>
  244. <category><![CDATA[saba]]></category>
  245. <category><![CDATA[saba misoni]]></category>
  246. <category><![CDATA[Saba no misoni]]></category>
  247. <category><![CDATA[seafood]]></category>
  248. <category><![CDATA[Traditional Food in Japan]]></category>
  249. <category><![CDATA[鯖の味噌煮]]></category>
  250. <guid isPermaLink="false">https://www.foodinjapan.org/?p=21213</guid>
  251.  
  252. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/24105053_m.jpg" class="webfeedsFeaturedVisual" /></p>
  253. <p>Saba Misoni, or mackerel simmered in miso, is a classic Japanese dish known for its rich flavor and tender texture. By cooking mackerel in a savory blend of miso, sugar, sake, and ginger, this dish not only enhances the taste but also reduces the fishy odor, making it a comforting and delicious meal. Whether you&#8217;re [&#8230;]</p>
  254. <p>The post <a href="https://www.foodinjapan.org/chubu/saba-misoni/">Saba misoni (鯖の味噌煮)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  255. ]]></description>
  256. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/24105053_m.jpg" class="webfeedsFeaturedVisual" /></p>
  257. <p>Saba Misoni, or <a href="https://www.foodinjapan.org/japan/aji/">mackerel</a> simmered in <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a>, is a classic Japanese dish known for its rich flavor and tender texture. By cooking mackerel in a savory blend of miso, sugar, sake, and ginger, this dish not only enhances the taste but also reduces the fishy odor, making it a comforting and delicious meal. Whether you&#8217;re new to Japanese cuisine or already a fan, this article will guide you through the history, regional differences, and tips for making Saba Misoni at home. Read on to discover more about this flavorful and easy-to-make dish!</p>
  258.  
  259.  
  260.  
  261. <h2 class="wp-block-heading">What is Saba misoni?</h2>
  262.  
  263.  
  264.  
  265. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="482" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/28761693_s.jpg" alt="Saba misoni with garnish at side" class="wp-image-21238" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/28761693_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/28761693_s-300x226.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/28761693_s-500x377.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  266.  
  267.  
  268.  
  269. <p>Saba misoni (Mackerel in miso) is a popular Japanese dish where mackerel fillets are simmered in a mixture of miso, sugar, sake, mirin, and ginger. This flavorful dish pairs well with white rice and is one of the most iconic mackerel recipes in Japan. The use of miso helps reduce the fishy odor of the mackerel. This savory-sweet dish is commonly served with white rice and known for its comforting, bold flavors. The miso not only adds depth and richness to the dish but also helps to mask the fishy odor of the mackerel. While locals eat this in the Chubu and eastern regions of Japan, west of Sekigahara, soy sauce-simmered mackerel is more typical. Saba no misoni is sometimes simply referred to as &#8220;saba miso.&#8221;</p>
  270.  
  271.  
  272.  
  273. <h2 class="wp-block-heading">Golden ratio of Saba misoni</h2>
  274.  
  275.  
  276.  
  277. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/4237978_s.jpg" alt="Saba misoni in white bowl" class="wp-image-21235" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/4237978_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4237978_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4237978_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  278.  
  279.  
  280.  
  281. <p>The &#8220;golden ratio&#8221; refers to the ideal balance of seasonings to create the perfect flavor for a dish, making it easy for anyone to cook delicious food. For miso stew, there are many variations depending on taste preferences, like adding more sugar for sweetness or less for a less sweet result. Here, we&#8217;ll introduce a basic golden ratio that works well for most people:<strong><em>1:1:1:1:2</em></strong>. This means equal parts soy sauce, miso, sake, and mirin, with double the amount of sugar. Try this once, then feel free to experiment.</p>
  282.  
  283.  
  284.  
  285. <h2 class="wp-block-heading">Some info about mackerel</h2>
  286.  
  287.  
  288.  
  289. <p>Mackerel (Saba) is widely known as a type of blue fish, with species such as Pacific mackerel and chub mackerel being common. It is a highly nutritious fish, particularly rich in unsaturated fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). Research has shown that these components support cardiovascular health and help to prevent lifestyle-related diseases. Mackerel also contains vitamin D and B vitamins, which promote bone health and aid energy metabolism.</p>
  290.  
  291.  
  292.  
  293. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/Saba-no-miso-ni.jpg" alt="saba no misoni" class="wp-image-21301" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/Saba-no-miso-ni.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Saba-no-miso-ni-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Saba-no-miso-ni-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  294.  
  295.  
  296.  
  297. <p>Mackerel has a rich, fatty flavour and can be prepared in a number of ways. It can be enjoyed fresh as sashimi, or cooked as grilled or miso-simmered mackerel, each offering a different flavour. It also has a refreshing flavour when pickled as shime saba. Mackerel is generally in season from autumn to winter, when it becomes particularly fatty and delicious. With its high nutritional value and versatility in cooking, mackerel is an essential fish on the table.</p>
  298.  
  299.  
  300.  
  301. <h2 class="wp-block-heading">Saba Misoni History</h2>
  302.  
  303.  
  304.  
  305. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/28335935_s.jpg" alt="Saba no misoni in white plate" class="wp-image-21236" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/28335935_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/28335935_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/28335935_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  306.  
  307.  
  308.  
  309. <p>Mackerel miso stew originated in the central and eastern regions of Japan, while in western Japan, fresh mackerel was more available, and soy sauce was preferred as the seasoning. In the Chubu and eastern regions, where mackerel came from further away, stewing it in miso was considered better than using soy sauce. This highlights how regional ingredients and traditions shape the development of dishes. The history of mackerel miso stew adds depth to its flavor, making it more appreciated in these regions. </p>
  310.  
  311.  
  312.  
  313. <p>Saba (mackerel) simmered in miso is primarily enjoyed in the Chubu and eastern regions of Japan, while in western Japan, mackerel is more commonly simmered in soy sauce. This difference illustrates how local climate, ingredient availability, and food culture shape regional cuisine. Each area&#8217;s unique cooking style reflects its distinct characteristics, adding to the charm and individuality of the region through its food.</p>
  314.  
  315.  
  316.  
  317. <p class="is-style-icon_book">For further information about its History, you can follow this link below:<br><a href="https://torama2.net/archives/2836" target="_blank" rel="noreferrer noopener">https://torama2.net/archives/2836</a></p>
  318.  
  319.  
  320.  
  321. <h2 class="wp-block-heading">FAQ</h2>
  322.  
  323.  
  324.  
  325. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  326. <div class="swell-block-faq__item"><dt class="faq_q">What kind of mackerel is suitable for mackerel simmered in miso?</dt><dd class="faq_a">
  327. <p>Mackerel is the best choice for mackerel simmered in miso. Mackerel is fatty and rich in flavor, and is especially in season from fall through winter.</p>
  328. </dd></div>
  329.  
  330.  
  331.  
  332. <div class="swell-block-faq__item"><dt class="faq_q">What is the best way to completely eliminate the smell of mackerel?</dt><dd class="faq_a">
  333. <p>Vinegar treatment: Soaking in 1% vinegar water for 20 minutes reduces odor. Salt and sake: Sprinkle the mackerel with salt, let sit for 15 minutes, then sprinkle with sake and pat dry.</p>
  334. </dd></div>
  335. </dl>
  336. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What kind of mackerel is suitable for mackerel simmered in miso?","acceptedAnswer":{"@type":"Answer","text":"<p>Mackerel is the best choice for mackerel simmered in miso. Mackerel is fatty and rich in flavor, and is especially in season from fall through winter.<\/p>"}},{"@type":"Question","name":"What is the best way to completely eliminate the smell of mackerel?","acceptedAnswer":{"@type":"Answer","text":"<p>Vinegar treatment: Soaking in 1% vinegar water for 20 minutes reduces odor. Salt and sake: Sprinkle the mackerel with salt, let sit for 15 minutes, then sprinkle with sake and pat dry.<\/p>"}}]}</script>
  337.  
  338.  
  339.  
  340. <h2 class="wp-block-heading">Saba Misoni Recipe</h2>
  341.  
  342.  
  343.  
  344. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  345. <h3 class="wp-block-heading">Ingredients of Saba Misoni</h3>
  346.  
  347.  
  348.  
  349. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Saba Misoni Ingredients for 1 person</th><th>Measurements</th></tr></thead><tbody><tr><td>Mackerel</td><td>80g</td></tr><tr><td>Flower carrot</td><td>15g</td></tr><tr><td>Cooking sake</td><td>2g</td></tr><tr><td>Ginger </td><td>1g</td></tr><tr><td>Dashi stock </td><td>20g</td></tr><tr><td>Sugar </td><td>2g</td></tr><tr><td>Mirin </td><td>2g</td></tr><tr><td>Miso </td><td>6g</td></tr></tbody></table></figure>
  350. </div></div>
  351.  
  352.  
  353.  
  354. <div class="wp-block-group is-stack is-style-dent_box">
  355. <h3 class="wp-block-heading">How to make Saba Misoni?</h3>
  356.  
  357.  
  358.  
  359. <div class="swell-block-step" data-num-style="circle">
  360. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare broth and mackerel</div><div class="swell-block-step__body">
  361. <p>Combine seasonings and prepare broth. When it boils, add the mackerel.</p>
  362. </div></div>
  363.  
  364.  
  365.  
  366. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Simmer</div><div class="swell-block-step__body">
  367. <p>Cover with a lid and simmer until thickened.</p>
  368. </div></div>
  369.  
  370.  
  371.  
  372. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Served</div><div class="swell-block-step__body">
  373. <p>Place in a serving bowl and garnish with carrot flowers.</p>
  374. </div></div>
  375. </div>
  376. </div>
  377.  
  378.  
  379.  
  380. <p class="is-style-icon_book">This recipe is guided and in accordance with this recipe link below:<br><a href="https://www.maff.go.jp/j/seisan/kakou/mezamasi/recipe/recipe227.html" target="_blank" rel="noreferrer noopener">https://www.maff.go.jp/j/seisan/kakou/mezamasi/recipe/recipe227.html</a></p>
  381.  
  382.  
  383.  
  384. <h2 class="wp-block-heading">Recommended Restaurants for Saba Misoni</h2>
  385.  
  386.  
  387.  
  388. <h3 class="wp-block-heading">Uoriki (魚力)</h3>
  389.  
  390.  
  391.  
  392. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-2.jpg" alt="Saba misoni from Uoriki (魚力)" class="wp-image-21237" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-2.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-2-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-2-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  393.  
  394.  
  395.  
  396. <p>Their Saba miso stew set meal is a specialty dish from this restaurant.&nbsp;The sweet white miso flavor will have you coming back for more rice. You can choose between the belly (kami 1,050 yen) and the tail (shimo 1,030 yen). The restaurant cooked it so softly that you could even eat the bones.</p>
  397.  
  398.  
  399.  
  400. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/8zpP1SX4o633ig9T9" target="_blank" rel="noreferrer noopener">40-4 Kamiyamacho, Shibuya-ku, Tokyo</a><br>Phone number: 03-3467-6709<br>Hours open: 11 AM–2:10 PM, 5:30–7:20 PM<br>Website: <a href="https://uorikiec.com/" target="_blank" rel="noreferrer noopener">https://uorikiec.com/</a></p>
  401.  
  402.  
  403.  
  404. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.4965164070413!2d139.6881395813886!3d35.66477446022778!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188cad6d18f357%3A0xf0703ff638b12960!2sUoriki!5e0!3m2!1sen!2sph!4v1726892326621!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  405.  
  406.  
  407.  
  408. <h3 class="wp-block-heading">Curry no Trico (カレーノトリコ)</h3>
  409.  
  410.  
  411.  
  412. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/res2.jpg" alt="Saba misoni from Curry no Trico (カレーノトリコ)" class="wp-image-21241" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/res2.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res2-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res2-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  413.  
  414.  
  415.  
  416. <p>Mixed Mackerel Miso Curry, available for a limited time at Curry no Toriko, is a delightful fusion of flavors where mackerel miso and curry complement each other perfectly. The tender mackerel adds to the dish&#8217;s deliciousness. At the same time, the aromatic burst of cumin and the subtle presence of kasuri methi elevate the watery curry, creating a truly unique culinary experience.</p>
  417.  
  418.  
  419.  
  420. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/pgCvTANH48emnk4N9" target="_blank" rel="noreferrer noopener">2-15-1 Kanda Sudacho, Chiyoda-ku, Tokyo</a><br>Hours open: 11 AM–2 PM, 6–9 PM<br>Website: <a href="https://twitter.com/currynotrico" target="_blank" rel="noreferrer noopener">https://twitter.com/currynotrico</a></p>
  421.  
  422.  
  423.  
  424. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3240.312200977603!2d139.76731817578832!3d35.69393417258305!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188ea833e44979%3A0x33a48e810eb6e70b!2sCurry%20no%20Trico!5e0!3m2!1sen!2sph!4v1726892755752!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  425.  
  426.  
  427.  
  428. <h2 class="wp-block-heading">Takeaway</h2>
  429.  
  430.  
  431.  
  432. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/24105059_s.jpg" alt="Saba misoni on black bowl" class="wp-image-21240" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/24105059_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/24105059_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/24105059_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  433.  
  434.  
  435.  
  436. <p>We hope this article has given you a deeper understanding of Saba Misoni and its place in Japanese cuisine. From its rich flavor to its unique cooking method, this dish offers a taste of Japan&#8217;s culinary traditions. Whether you&#8217;re already familiar with <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> or just learning, we encourage you to try Saba Misoni when you visit Japan. It&#8217;s a flavorful and comforting dish that we believe you&#8217;ll enjoy. Thank you for reading, and we hope you feel inspired to experience it for yourself!</p>
  437.  
  438.  
  439.  
  440. <p class="is-style-bg_stripe has-border -border03">You can try out other <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> and miso dishes that we recommend below!</p>
  441.  
  442.  
  443. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  444. <div class="p-blogCard__inner">
  445. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/article/tokyo-food/">Sushi</a> saba</span>
  446. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/9d1b1c8b-saba-zushi-e1636642807360-300x213.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  447. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/kyoto/saba-sushi/">Saba Sushi (鯖寿司)</a>
  448. <span class="p-blogCard__excerpt">Introduction Picture this: a delectable piece of sushi sits in front of you. Delicious fresh mackerel, cured and marinated to bring out the natural sweetness&#8230;</span> </div>
  449. </div>
  450. </div>
  451. </div>
  452.  
  453. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  454. <div class="p-blogCard__inner">
  455. <span class="p-blogCard__caption">Mackerel with sesame</span>
  456. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/Goma-Saba-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  457. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kyushu/fukuoka-en/goma-saba/">Goma Saba (ごまさば)</a>
  458. <span class="p-blogCard__excerpt">Goma Saba combines the rich, fatty goodness of mackerel with the nutty essence of sesame, creating a dish that is both savory and satisfying. If you&#8217;re intri&#8230;</span> </div>
  459. </div>
  460. </div>
  461. </div>
  462.  
  463. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  464. <div class="p-blogCard__inner">
  465. <span class="p-blogCard__caption">Tonkatsu in Miso</span>
  466. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/12/38ead987-miso-katsu-300x167.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  467. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chubu/miso-katsu/">Miso Katsu (味噌カツ)</a>
  468. <span class="p-blogCard__excerpt">There are very few tonkatsu restaurants in the Tokai region that do not serve miso katsu. Especially in Nagoya, it is such a popular menu and it is one of th&#8230;</span> </div>
  469. </div>
  470. </div>
  471. </div><p>The post <a href="https://www.foodinjapan.org/chubu/saba-misoni/">Saba misoni (鯖の味噌煮)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  472. ]]></content:encoded>
  474. <wfw:commentRss>https://www.foodinjapan.org/chubu/saba-misoni/feed/</wfw:commentRss>
  475. <slash:comments>0</slash:comments>
  478. </item>
  479. <item>
  480. <title>Nasu dengaku (なす田楽)</title>
  481. <link>https://www.foodinjapan.org/kansai/kyoto/nasu-dengaku/</link>
  482. <comments>https://www.foodinjapan.org/kansai/kyoto/nasu-dengaku/#respond</comments>
  484. <dc:creator><![CDATA[Krisha]]></dc:creator>
  485. <pubDate>Fri, 27 Sep 2024 13:52:02 +0000</pubDate>
  486. <category><![CDATA[Kyoto]]></category>
  487. <category><![CDATA[Shizuoka]]></category>
  488. <category><![CDATA[dengaku]]></category>
  489. <category><![CDATA[eggplant]]></category>
  490. <category><![CDATA[Japanese food]]></category>
  491. <category><![CDATA[Local food in Japan]]></category>
  492. <category><![CDATA[nasu]]></category>
  493. <category><![CDATA[nasu dengaku]]></category>
  494. <category><![CDATA[regionalfoodjapan]]></category>
  495. <category><![CDATA[Traditional Food in Japan]]></category>
  496. <category><![CDATA[なす田楽]]></category>
  497. <guid isPermaLink="false">https://www.foodinjapan.org/?p=21215</guid>
  498.  
  499. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/1811337_m.jpg" class="webfeedsFeaturedVisual" /></p>
  500. <p>Nasu Dengaku is a delightful Japanese dish that showcases the rich flavors of grilled eggplant topped with a savory-sweet miso glaze. This seasonal delicacy is not only a feast for the senses but also a celebration of summer’s bountiful harvest. Whether enjoyed in a cozy izakaya or a refined kaiseki restaurant, Nasu Dengaku offers a [&#8230;]</p>
  501. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/nasu-dengaku/">Nasu dengaku (なす田楽)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  502. ]]></description>
  503. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/1811337_m.jpg" class="webfeedsFeaturedVisual" /></p>
  504. <p>Nasu Dengaku is a delightful Japanese dish that showcases the rich flavors of grilled eggplant topped with a savory-sweet <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a> glaze. This seasonal delicacy is not only a feast for the senses but also a celebration of summer’s bountiful harvest. Whether enjoyed in a cozy izakaya or a refined kaiseki restaurant, Nasu Dengaku offers a unique taste of Japanese culinary tradition. If you’re curious about how this dish is made and the stories behind it, read on to discover the delicious world of Nasu Dengaku!</p>
  505.  
  506.  
  507.  
  508. <h2 class="wp-block-heading">What is Nasu Dengaku?</h2>
  509.  
  510.  
  511.  
  512. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="361" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/26430674_s.jpg" alt="Nasu Dengaku with green onion topping" class="wp-image-21227" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/26430674_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/26430674_s-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/26430674_s-500x282.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  513.  
  514.  
  515.  
  516. <p>Nasu Dengaku (なす田楽) or eggplant dengaku is a classic Japanese dish featuring grilled eggplant (Nasu) topped with a sweet and savory miso glaze. Nasu is an eggplant, typically a Japanese eggplant, which is smaller and has a tender texture. <a href="https://www.foodinjapan.org/chubu/aichi/dengaku/">Dengaku</a> is s a Japanese cuisine comprising skewered and grilled tofu, taro, eggplant, konnyaku, and other&nbsp;vegetables. Nasu Dengaku is often served as a side dish, part of a multi-course meal, or enjoyed with steamed rice. The combination of smoky, tender eggplant with the sweet and salty miso glaze creates a deeply flavorful dish. It&#8217;s a great balance of umami, sweetness, and the natural creaminess of the eggplant.</p>
  517.  
  518.  
  519.  
  520. <h3 class="wp-block-heading">Eggplant in Kyoto</h3>
  521.  
  522.  
  523.  
  524. <p>Eggplants come in a wide variety of shapes and sizes, and farmers grow many varieties throughout Japan. Among them, Kyoto&#8217;s Kamo eggplant, famous as a traditional vegetable, features a large, round fruit and soft skin. Dengaku, one of the most representative local dishes, involves grilling the eggplant in oil until it turns golden brown and then drenching it in sweet miso sauce.</p>
  525.  
  526.  
  527.  
  528. <h2 class="wp-block-heading">Nasu Dengaku History</h2>
  529.  
  530.  
  531.  
  532. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3891555_s.jpg" alt="Nasu Dengaku in dark green plate" class="wp-image-21229" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/3891555_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3891555_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3891555_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  533.  
  534.  
  535.  
  536. <p>Nasu Dengaku has historical roots dating back to Japan&#8217;s Nara and Heian periods, where tofu was a key protein source for nobility and samurai in Buddhist cuisine. A custom called <em>Dengakumai</em> emerged during the Heian period, where dancers performed to celebrate rice planting. The name <em>dengaku</em> was later associated with tofu dishes, which resembled this dance. In the Edo period, various regions developed unique <em>miso dengaku</em> styles, including Aichi’s famous <em>saidengaku</em>.</p>
  537.  
  538.  
  539.  
  540. <p>In Kyoto, Kamo eggplants, known for their firmness and round shape, became a delicacy, often prepared as <em>Kamo eggplant dengaku</em>. These eggplants are difficult to cultivate, but their sturdy texture makes them ideal for this dish. Other regions, such as Iwate, have their own variations, like <em>tofu dengaku</em> with garlic, ginger, and Japanese pepper.</p>
  541.  
  542.  
  543.  
  544. <h2 class="wp-block-heading">Season of harvesting eggplants</h2>
  545.  
  546.  
  547.  
  548. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/24873224_s.jpg" alt="eggplant dengaku" class="wp-image-21230" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/24873224_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/24873224_s-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/24873224_s-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  549.  
  550.  
  551.  
  552. <p>Farmers harvest Kamo eggplants from early May through early autumn, making them a popular choice during the <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a> months. Their unique flavor and texture feature in various local dishes, which people often enjoy at summer festivals and family gatherings. While some large Kamo eggplants can exceed 1 kg, most stores sell medium-sized ones, typically weighing between 250g and 300g. This size is perfect for preparing dishes like <em>Nasu Dengaku</em>, where their firm flesh holds up beautifully to grilling and glazing.</p>
  553.  
  554.  
  555.  
  556. <h2 class="wp-block-heading">Types of eggplans for nasu dengaku</h2>
  557.  
  558.  
  559.  
  560. <p>Eggplant dengaku is a popular Japanese dish that showcases the versatility of eggplant. While a variety of eggplant varieties can be used, some are particularly suited to this preparation. </p>
  561.  
  562.  
  563.  
  564. <p>Round eggplants, about the size of a baseball, are a popular choice because of their soft texture and ability to hold their shape when cooked. American or Western-style eggplants, known in Japan as &#8216;beizu-nasu&#8217;, are also excellent for dengaku. </p>
  565.  
  566.  
  567.  
  568. <p>Their firm flesh resists breaking down during cooking, allowing them to retain their shape when glazed with miso. </p>
  569.  
  570.  
  571.  
  572. <p>Medium-long aubergines, such as the Sennari variety, are also often used, as they offer a good balance between size and accessibility. </p>
  573.  
  574.  
  575.  
  576. <p>Whichever variety you choose, the key to a delicious eggplant dengaku is preparation. Cooks often score the flesh of the eggplant before grilling, which allows for better heat penetration and helps the miso glaze to adhere better. This technique infuses every bite with the rich, savory flavor of miso, creating a harmonious blend of textures and flavors that captures the essence of this classic Japanese dish.</p>
  577.  
  578.  
  579.  
  580. <h2 class="wp-block-heading">FAQ</h2>
  581.  
  582.  
  583.  
  584. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  585. <div class="swell-block-faq__item"><dt class="faq_q">How to choose eggplant for nasu dengaku?</dt><dd class="faq_a">
  586. <p>Select fruit with dark skin color, luster, and firmness.</p>
  587. </dd></div>
  588.  
  589.  
  590.  
  591. <div class="swell-block-faq__item"><dt class="faq_q">How to choose miso for eggplant dengaku?</dt><dd class="faq_a">
  592. <p>The most common and traditional choice is aka (red) miso, whose rich and deep flavor goes well with eggplant. On the other hand, shiro-miso, which is slightly sweeter and has a more delicate flavor, is often used in the Kansai region. If you want to strike a balance between the two, a good option is to use a combination of red and white miso.</p>
  593. </dd></div>
  594. </dl>
  595. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How to choose eggplant for nasu dengaku?","acceptedAnswer":{"@type":"Answer","text":"<p>Select fruit with dark skin color, luster, and firmness.<\/p>"}},{"@type":"Question","name":"How to choose miso for eggplant dengaku?","acceptedAnswer":{"@type":"Answer","text":"<p>The most common and traditional choice is aka (red) miso, whose rich and deep flavor goes well with eggplant. On the other hand, shiro-miso, which is slightly sweeter and has a more delicate flavor, is often used in the Kansai region. If you want to strike a balance between the two, a good option is to use a combination of red and white miso.<\/p>"}}]}</script>
  596.  
  597.  
  598.  
  599. <h2 class="wp-block-heading">Nasu Dengaku Recipe</h2>
  600.  
  601.  
  602.  
  603. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  604. <h3 class="wp-block-heading">Ingredients of Nasu Dengaku</h3>
  605.  
  606.  
  607.  
  608. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Nasu Dengaku ingredients for 2 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>American eggplant </td><td>approximately 300-400 grams</td></tr><tr><td>Salad oil </td><td>30g</td></tr><tr><td>Water </td><td>30g</td></tr><tr><td>Hatcho miso</td><td>16g</td></tr><tr><td>Mirin </td><td>12g</td></tr><tr><td>Sugar </td><td>8g</td></tr><tr><td>Ground sesame</td><td>2g</td></tr></tbody></table><figcaption class="wp-element-caption">Recipe: <a href="https://www.genkibatake.co.jp/enjoy/recipe/%E7%B1%B3%E3%83%8A%E3%82%B9/1292/">Genkibatake</a></figcaption></figure>
  609. </div></div>
  610.  
  611.  
  612.  
  613. <div class="wp-block-group is-stack is-style-dent_box">
  614. <h3 class="wp-block-heading">How to make Nasu Dengaku</h3>
  615.  
  616.  
  617.  
  618. <div class="swell-block-step" data-num-style="circle">
  619. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Eggplant</div><div class="swell-block-step__body">
  620. <p>Cut the American eggplant into 1.5 cm slices and make shallow cuts in a crisscross pattern on each slice to enhance flavor absorption.</p>
  621. </div></div>
  622.  
  623.  
  624.  
  625. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Fry the Eggplant</div><div class="swell-block-step__body">
  626. <p>Heat 1 tablespoon of oil in a frying pan over medium heat. Once hot, add the eggplant slices and fry one side until lightly browned.</p>
  627. </div></div>
  628.  
  629.  
  630.  
  631. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Cook the Other Side</div><div class="swell-block-step__body">
  632. <p>Flip the eggplant slices, add another tablespoon of oil, and fry the other side until browned.</p>
  633. </div></div>
  634.  
  635.  
  636.  
  637. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Steam and Serve</div><div class="swell-block-step__body">
  638. <p>Add water to the pan, cover, and steam the eggplant until fully cooked. Once done, transfer the eggplant to a plate, then mix the miso glaze ingredients over low heat until smooth and spread it over the eggplant. Enjoy!</p>
  639. </div></div>
  640. </div>
  641. </div>
  642.  
  643.  
  644.  
  645. <h2 class="wp-block-heading">Recommended Restaurants of Nasu Dengaku</h2>
  646.  
  647.  
  648.  
  649. <h3 class="wp-block-heading">Hirosaku (ひろ作 )</h3>
  650.  
  651.  
  652.  
  653. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="396" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-1.jpg" alt="Nasu Dengaku from Hirosaku" class="wp-image-21232" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-1-300x186.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/res1-1-500x309.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  654.  
  655.  
  656.  
  657. <p>The restaurant often served Nasu Dengaku as a delicately plated course. Here, chefs emphasize the aesthetics of the dish, showcasing the vibrant color of the eggplant alongside edible garnishes like shiso leaves and sesame seeds. The miso is sweet and spicy Dengaku miso. Owner generously spread this on top.</p>
  658.  
  659.  
  660.  
  661. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/nJi2ASQQc4DV4h2x6" target="_blank" rel="noreferrer noopener">3 Chome-6-13 Shinbashi, Minato City, Tokyo 105-0004, Japan</a><br>Phone number: 03-3591-0901<br>Hours open: 12–1 PM, 6–8 PM<br>Website: <a href="https://tabelog.com/tokyo/A1301/A130103/13015266/" target="_blank" rel="noreferrer noopener">https://tabelog.com/tokyo/A1301/A130103/13015266/</a></p>
  662.  
  663.  
  664.  
  665. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.4376037000807!2d139.75259597578707!3d35.666225472592146!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188beba651bfbb%3A0xc2e33a695bc987cf!2sHirosaku!5e0!3m2!1sen!2sph!4v1726900348548!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  666.  
  667.  
  668.  
  669. <h2 class="wp-block-heading">Final Thoughts</h2>
  670.  
  671.  
  672.  
  673. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/1210947_s.jpg" alt="eggplant dengaku on white plate" class="wp-image-21231" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/1210947_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/1210947_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/1210947_s-500x376.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  674.  
  675.  
  676.  
  677. <p>In conclusion, Nasu Dengaku is more than just a dish; it&#8217;s a celebration of summer and a reflection of Japan&#8217;s culinary artistry. We hope this article has helped you understand the unique flavors and cultural significance of this delicious eggplant delicacy. Whether you&#8217;re planning a trip to Japan or simply looking to expand your culinary horizons, we encourage you to try Nasu Dengaku. It’s a wonderful way to experience the heart of Japanese cuisine, and we believe you’ll love it just as much as many others do!</p>
  678.  
  679.  
  680.  
  681. <p class="has-border -border03 is-style-bg_stripe">There are other Japanese cuisines you could try out once you visit Japan, below are our recommendations.</p>
  682.  
  683.  
  684. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  685. <div class="p-blogCard__inner">
  686. <span class="p-blogCard__caption">Dengaku</span>
  687. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/03/aichi_6_3-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  688. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chubu/aichi/dengaku/">Dengaku (田楽)</a>
  689. <span class="p-blogCard__excerpt">Miso Dengaku is a traditional Japanese dish that locals enjoyed for centuries. The dish is not only tasty but also has a long history and cultural significan&#8230;</span> </div>
  690. </div>
  691. </div>
  692. </div>
  693.  
  694. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  695. <div class="p-blogCard__inner">
  696. <span class="p-blogCard__caption">Dengaku Tofu</span>
  697. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/03/288674_m-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  698. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tohoku/iwate/tofu-dengaku/">Tofu dengaku (豆腐田楽)</a>
  699. <span class="p-blogCard__excerpt">Curious about the mouthwatering flavors of Japanese cuisine? Look no further than tofu dengaku, a delectable dish that tantalizes taste buds with its sweet a&#8230;</span> </div>
  700. </div>
  701. </div>
  702. </div><p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/nasu-dengaku/">Nasu dengaku (なす田楽)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  703. ]]></content:encoded>
  705. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/nasu-dengaku/feed/</wfw:commentRss>
  706. <slash:comments>0</slash:comments>
  709. </item>
  710. <item>
  711. <title>Inada (いなだ)</title>
  712. <link>https://www.foodinjapan.org/kanto/inada/</link>
  713. <comments>https://www.foodinjapan.org/kanto/inada/#respond</comments>
  715. <dc:creator><![CDATA[Krisha]]></dc:creator>
  716. <pubDate>Fri, 20 Sep 2024 09:53:02 +0000</pubDate>
  717. <category><![CDATA[Kanto]]></category>
  718. <category><![CDATA[fish]]></category>
  719. <category><![CDATA[inada]]></category>
  720. <category><![CDATA[Japanese food]]></category>
  721. <category><![CDATA[Local food in Japan]]></category>
  722. <category><![CDATA[regionalfoodjapan]]></category>
  723. <category><![CDATA[seafood]]></category>
  724. <category><![CDATA[Traditional Food in Japan]]></category>
  725. <category><![CDATA[yellowtail]]></category>
  726. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20978</guid>
  727.  
  728. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/25636359_m.jpg" class="webfeedsFeaturedVisual" /></p>
  729. <p>Inada, or young yellowtail, is a beloved fish in Japan, prized for its light flavor and versatility in dishes like sushi and sashimi. Learning about this fish offers a deeper look into the country&#8217;s rich food culture. In this article, we&#8217;ll explore what makes this dish special, its nutritional benefits, and how it&#8217;s enjoyed across [&#8230;]</p>
  730. <p>The post <a href="https://www.foodinjapan.org/kanto/inada/">Inada (いなだ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  731. ]]></description>
  732. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/25636359_m.jpg" class="webfeedsFeaturedVisual" /></p>
  733. <p>Inada, or young yellowtail, is a beloved fish in Japan, prized for its light flavor and versatility in dishes like sushi and sashimi. Learning about this fish offers a deeper look into the country&#8217;s rich food culture. In this article, we&#8217;ll explore what makes this dish special, its nutritional benefits, and how it&#8217;s enjoyed across Japan. So keep reading to discover why this fish is such a favorite!</p>
  734.  
  735.  
  736.  
  737. <h2 class="wp-block-heading">What is Inada?</h2>
  738.  
  739.  
  740.  
  741. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/4718332_s.jpg" alt="raw inada meat" class="wp-image-20986" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/4718332_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4718332_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4718332_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  742.  
  743.  
  744.  
  745. <p>Inada is the name for yellowtail in the growing stage, referring to fish that are 20-30cm long and used in the Kanto region. In the Kanto region, it was generally called &#8220;inada,&#8221; and in the Kansai region, &#8220;hamachi,&#8221; but in recent years there has been a tendency to distinguish between farmed yellowtail and wild yellowtail, calling them &#8220;hamachi&#8221; and &#8220;inada.&#8221; </p>
  746.  
  747.  
  748.  
  749. <h2 class="wp-block-heading">Origin of Inada</h2>
  750.  
  751.  
  752.  
  753. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/1434311_s.jpg" alt="inada meat pieces" class="wp-image-21006" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/1434311_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/1434311_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/1434311_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  754.  
  755.  
  756.  
  757. <p>Yellowtail is the most commonly farmed fish in Japan, with farming beginning as early as 1927. Since the 1960s, yellowtail farming has grown rapidly, making the fish more affordable. By 2016, 57% of the yellowtail sold in Japan was farmed, with 140,000 tons farmed annually compared to 100,000 tons caught in the wild.</p>
  758.  
  759.  
  760.  
  761. <p>Originally, &#8220;hamachi&#8221; was the name used in the Kansai region for the younger yellowtail stages known as warasa. However, when farmed yellowtail from Kagawa Prefecture, where yellowtail farming began, was shipped to the Kanto region, it was also labeled as &#8220;hamachi.&#8221; This led to the Kanto region adopting the term &#8220;hamachi&#8221; for farmed yellowtail, while &#8220;inada&#8221; referred to wild yellowtail. So, in short, farmed yellowtail of medium size is often called &#8220;hamachi.&#8221;</p>
  762.  
  763.  
  764.  
  765. <h2 class="wp-block-heading"><strong>Where and when inada is produced</strong>?</h2>
  766.  
  767.  
  768.  
  769. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/4181052_s.jpg" alt="inada beside a tea pot" class="wp-image-20990" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/4181052_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4181052_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4181052_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  770.  
  771.  
  772.  
  773. <p>The kanji for inada is &#8220;autumn&#8221; with the fish radical. As these kanji indicate, yellowtail is in season from <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a> to autumn. It is characterized by being available earlier than yellowtail, which is in season in winter. The main production areas are widespread, from Hokkaido, Aomori, and Niigata to Toyama and Kyoto, as well as Wakayama and Nagasaki.</p>
  774.  
  775.  
  776.  
  777. <h2 class="wp-block-heading">The name changes depending on the size</h2>
  778.  
  779.  
  780.  
  781. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/4584865_s.jpg" alt="close up photo of young yellowtail" class="wp-image-20993" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/4584865_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4584865_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/4584865_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  782.  
  783.  
  784.  
  785. <p>Inada, a young yellowtail, goes through several name changes as it grows:</p>
  786.  
  787.  
  788.  
  789. <ol style="list-style-type:upper-alpha" class="wp-block-list is-style-good_list -list-under-dashed has-swl-gray-background-color has-background">
  790. <li>Mojako/Jako (fry)</li>
  791.  
  792.  
  793.  
  794. <li>Wakashi/Tsubasu (under 35cm)</li>
  795.  
  796.  
  797.  
  798. <li>Inada (35-60cm)</li>
  799.  
  800.  
  801.  
  802. <li>Warasa (60-80cm)</li>
  803.  
  804.  
  805.  
  806. <li>Buri (over 80cm)</li>
  807. </ol>
  808.  
  809.  
  810.  
  811. <p>Note that names and size criteria may vary slightly by region. In the Kansai area, &#8220;hamachi&#8221; is also a common term. </p>
  812.  
  813.  
  814.  
  815. <h3 class="wp-block-heading">Seasonal availability </h3>
  816.  
  817.  
  818.  
  819. <ol class="wp-block-list">
  820. <li>Spring inada: April to June</li>
  821.  
  822.  
  823.  
  824. <li>Autumn inada: September to November</li>
  825. </ol>
  826.  
  827.  
  828.  
  829. <p>Autumn inada is particularly prized for its rich fat content. Inada grows quickly, and its taste and fat content change with the seasons. From spring to summer, it has a relatively light flavor, while from autumn to winter, it becomes richer and more flavorful due to increased fat content. These details may vary slightly depending on the region and sea conditions, but they serve as a general guide. References:</p>
  830.  
  831.  
  832.  
  833. <p class="is-style-icon_pen">References : <br><a href="https://www.oksfood.com/seafood/inada.html" target="_blank" rel="noreferrer noopener">https://eikaiwa-navi.com/study/sushi/</a><br><a href="https://www.fish-jfrca.jp/suisan/docs/poster/p_knj2021.pdf" target="_blank" rel="noreferrer noopener">https://www.fish-jfrca.jp/suisan/docs/poster/p_knj2021.pdf</a></p>
  834.  
  835.  
  836.  
  837. <h2 class="wp-block-heading">How to eat fatty inada</h2>
  838.  
  839.  
  840.  
  841. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/871208_s.jpg" alt="yellowtail meat" class="wp-image-20984" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/871208_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/871208_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/871208_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  842.  
  843.  
  844.  
  845. <h4 class="wp-block-heading"><strong>Sashimi | Tastes better after letting it sit for a few days</strong></h4>
  846.  
  847.  
  848.  
  849. <p>If you catch a good-sized fatty one, you can let it sit for 1 to 3 days before eating it as sashimi. Yellowtail, which is around 60cm long and just a step away from Warasa, may become more delicious if you let it sit for a few days.</p>
  850.  
  851.  
  852.  
  853. <h4 class="wp-block-heading"><strong>Teriyaki</strong></h4>
  854.  
  855.  
  856.  
  857. <p>Fatty inada can be cooked in the same way as farmed yellowtail and Buri and is delicious. Speaking of yellowtail, it&#8217;s teriyaki. Delicious yellowtail is also delicious when cooked in teriyaki.</p>
  858.  
  859.  
  860.  
  861. <h4 class="wp-block-heading"><strong>Grilled fish with salt</strong></h4>
  862.  
  863.  
  864.  
  865. <p>If you are going to grill inada with salt,&nbsp;we recommend using&nbsp;the collar part. Sprinkle with plenty of salt and enjoy while it&#8217;s still hot.</p>
  866.  
  867.  
  868.  
  869. <h2 class="wp-block-heading">Nutritional Benefit of Inada</h2>
  870.  
  871.  
  872.  
  873. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="420" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/26564147_s.jpg" alt="Inada fish on some ice and water" class="wp-image-20987" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/26564147_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/26564147_s-300x197.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/26564147_s-500x328.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  874.  
  875.  
  876.  
  877. <p>Inada, or young yellowtail, is a nutritious fish that provides high-quality protein, heart-healthy omega-3 fatty acids, and essential vitamins like Vitamin D and B12. It&#8217;s also rich in minerals such as selenium and iodine, which support the immune system and thyroid function. Additionally, yellowtail is low in calories, making it a healthy choice for those looking to maintain a balanced diet.</p>
  878.  
  879.  
  880.  
  881. <h2 class="wp-block-heading">FAQ</h2>
  882.  
  883.  
  884.  
  885. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  886. <div class="swell-block-faq__item"><dt class="faq_q">Why the name Inada is the same in Kanto and Kansai but called differently in each region</dt><dd class="faq_a">
  887. <p>The separate development of Edo (<a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a>) and <a href="https://www.foodinjapan.org/article/food-in-osaka-a-culinary-journey/">Osaka</a> during the Edo period gave rise to a unique culture and language.</p>
  888. </dd></div>
  889.  
  890.  
  891.  
  892. <div class="swell-block-faq__item"><dt class="faq_q">What is the recommended way to eat Inada?</dt><dd class="faq_a">
  893. <p>Fresh ones are sliced thinly as sashimi and served with wasabi and soy sauce. You can also enjoy a refreshing taste by grilling it with the skin on and serving it with condiments and ponzu (Japanese sauce made from ponzu citrus juice). Teriyaki (teriyaki) is a perfect match for the sweet and spicy sauce, making it an ideal side dish for rice. For a healthier option, steam the fish and add ponzu (Japanese sauce made from ponzu citrus juice) or sesame sauce. Furthermore, if you make arajiru soup with the fish, you can enjoy the deep flavor of the fish simmered with radish and komatsuna.</p>
  894. </dd></div>
  895. </dl>
  896. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Why the name Inada is the same in Kanto and Kansai but called differently in each region","acceptedAnswer":{"@type":"Answer","text":"<p>The separate development of Edo (Tokyo) and Osaka during the Edo period gave rise to a unique culture and language.<\/p>"}},{"@type":"Question","name":"What is the recommended way to eat Inada?","acceptedAnswer":{"@type":"Answer","text":"<p>Fresh ones are sliced thinly as sashimi and served with wasabi and soy sauce. You can also enjoy a refreshing taste by grilling it with the skin on and serving it with condiments and ponzu (Japanese sauce made from ponzu citrus juice). Teriyaki (teriyaki) is a perfect match for the sweet and spicy sauce, making it an ideal side dish for rice. For a healthier option, steam the fish and add ponzu (Japanese sauce made from ponzu citrus juice) or sesame sauce. Furthermore, if you make arajiru soup with the fish, you can enjoy the deep flavor of the fish simmered with radish and komatsuna.<\/p>"}}]}</script>
  897.  
  898.  
  899.  
  900. <h2 class="wp-block-heading">Takeaway</h2>
  901.  
  902.  
  903.  
  904. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/22108322_s.jpg" alt="young yellowtail on white plate" class="wp-image-20988" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/22108322_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/22108322_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/22108322_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  905.  
  906.  
  907.  
  908. <p>Inada is a popular fish in Japanese cuisine, prized for its light and delicate flavor. This versatile fish can be enjoyed in a variety of ways, with sushi, <a href="https://www.foodinjapan.org/japan/sashimi/">sashimi</a> and grilled preparations being among the most common. In addition to its flavor, It is prized for its nutritional benefits, providing a good source of protein and omega-3 fatty acids. Whether served in a casual sushi restaurant or a fine dining establishment, The yellow tail showcases the quality and variety of Japanese <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a>. Its widespread appeal in Japan underscores the country&#8217;s deep appreciation for fresh, flavorful fish. For those exploring Japanese cuisine, Inada offers a delicious introduction to the rich world of Japanese seafood, embodying both tradition and culinary excellence.</p>
  909.  
  910.  
  911.  
  912. <p class="has-border -border03 is-style-bg_stripe">You can try out other Japanese cuisines we recommend below!</p>
  913.  
  914.  
  915. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  916. <div class="p-blogCard__inner">
  917. <span class="p-blogCard__caption">Goma saba</span>
  918. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/Goma-Saba-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  919. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kyushu/fukuoka-en/goma-saba/">Goma Saba (ごまさば)</a>
  920. <span class="p-blogCard__excerpt">Goma Saba combines the rich, fatty goodness of <a href="https://www.foodinjapan.org/japan/aji/">mackerel</a> with the nutty essence of sesame, creating a dish that is both savory and satisfying. If you&#8217;re intri&#8230;</span> </div>
  921. </div>
  922. </div>
  923. </div>
  924.  
  925. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  926. <div class="p-blogCard__inner">
  927. <span class="p-blogCard__caption">Tuna </span>
  928. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/06/ooma-maguro1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  929. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tohoku/aomori/ooma-tuna/">Ooma tuna (大間マグロ)</a>
  930. <span class="p-blogCard__excerpt">Japan is home to a truly special treat called Ooma Tuna, highly regarded among the country&#8217;s seafood offerings. This delicious fish is famous for its incredi&#8230;</span> </div>
  931. </div>
  932. </div>
  933. </div>
  934.  
  935. <div class="swell-block-postLink"></div><p>The post <a href="https://www.foodinjapan.org/kanto/inada/">Inada (いなだ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  936. ]]></content:encoded>
  938. <wfw:commentRss>https://www.foodinjapan.org/kanto/inada/feed/</wfw:commentRss>
  939. <slash:comments>0</slash:comments>
  942. </item>
  943. <item>
  944. <title>Aji (鯵)</title>
  945. <link>https://www.foodinjapan.org/japan/aji/</link>
  946. <comments>https://www.foodinjapan.org/japan/aji/#respond</comments>
  948. <dc:creator><![CDATA[Krisha]]></dc:creator>
  949. <pubDate>Wed, 18 Sep 2024 11:29:22 +0000</pubDate>
  950. <category><![CDATA[Japan]]></category>
  951. <category><![CDATA[aji]]></category>
  952. <category><![CDATA[horse mackerel]]></category>
  953. <category><![CDATA[Japanese food]]></category>
  954. <category><![CDATA[mackerel]]></category>
  955. <category><![CDATA[seafood]]></category>
  956. <category><![CDATA[Traditional Food in Japan]]></category>
  957. <category><![CDATA[鯵]]></category>
  958. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20959</guid>
  959.  
  960. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/AJI-SASHIMI.jpg" class="webfeedsFeaturedVisual" /></p>
  961. <p>Aji (鯵), known as horse mackerel in Japan, is a staple in Japanese cuisine beloved for its mild flavor and versatility. Whether grilled, fried, or served as fresh sashimi, Aji offers a delicious experience in every bite. This article explores the different ways people prepare and enjoy aji across Japan, highlighting why it remains a [&#8230;]</p>
  962. <p>The post <a href="https://www.foodinjapan.org/japan/aji/">Aji (鯵)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  963. ]]></description>
  964. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/AJI-SASHIMI.jpg" class="webfeedsFeaturedVisual" /></p>
  965. <p>Aji (鯵), known as horse mackerel in Japan, is a staple in Japanese cuisine beloved for its mild flavor and versatility. Whether grilled, fried, or served as fresh sashimi, Aji offers a delicious experience in every bite. This article explores the different ways people prepare and enjoy aji across Japan, highlighting why it remains a favorite in both home kitchens and restaurants. Dive in to discover the rich traditions and tasty recipes that make Aji a must-try for anyone interested in authentic <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a>.</p>
  966.  
  967.  
  968.  
  969. <h2 class="wp-block-heading">What is Aji?</h2>
  970.  
  971.  
  972.  
  973. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/574bd3bdc273ba067329aa91.jpg" alt="aji plated with lemon and green onions" class="wp-image-21017" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/574bd3bdc273ba067329aa91.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/574bd3bdc273ba067329aa91-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/574bd3bdc273ba067329aa91-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  974.  
  975.  
  976.  
  977. <p>In Japan, &#8220;Aji&#8221; (鯵) is the name for horse mackerel, a popular fish in Japanese cooking. Aji has a mild flavor and offers great versatility, allowing cooks to prepare it in various ways. You can enjoy it grilled, fried, or raw as sashimi. The name &#8220;horse mackerel&#8221; reflects its tasty qualities, and people love its delicious flavor whether they eat it fresh, grilled with salt, or fried.</p>
  978.  
  979.  
  980.  
  981. <h2 class="wp-block-heading">History</h2>
  982.  
  983.  
  984.  
  985. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Aji-鯵.jpg" alt="raw aji on white plate" class="wp-image-21018" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/Aji-鯵.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Aji-鯵-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Aji-鯵-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  986.  
  987.  
  988.  
  989. <p>Horse mackerel has been a part of the Japanese diet since ancient times, with&nbsp;its history going back as far as the Jomon period. People often processed aji into dried fish that lasted a long time, and they even presented it to the Imperial Court, which is far from the sea. It wasn&#8217;t until the Edo period when it started appearing on the tables of ordinary people, but it has continued to be a staple of the Japanese diet for several hundred years since then.</p>
  990.  
  991.  
  992.  
  993. <h2 class="wp-block-heading">Types of Aji</h2>
  994.  
  995.  
  996.  
  997. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="530" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/mm3150.jpg" alt="aji cut into pieces" class="wp-image-21012" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/mm3150.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/mm3150-300x248.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/mm3150-500x414.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  998.  
  999.  
  1000.  
  1001. <p>In Japan, there are three main types of horse mackerel: Japanese horse mackerel, brown horse mackerel, and striped horse mackerel.</p>
  1002.  
  1003.  
  1004.  
  1005. <ul class="wp-block-list is-style-num_circle has-swl-main-thin-background-color has-background">
  1006. <li><strong>Japanese horse mackerel</strong> is the most common and is found from Hokkaido to Kyushu. It is small, about 30 cm long, with translucent, pale flesh that&#8217;s great for sashimi or nigiri sushi. However, it spoils quickly, so it should be eaten very fresh if served raw.</li>
  1007.  
  1008.  
  1009.  
  1010. <li><strong>Muroaji </strong>is another type found mainly in Kyushu. It&#8217;s larger, about 40 to 50 cm long, with darker flesh due to its high blood content. Because it spoils quickly, it&#8217;s not widely available and is mostly eaten locally.</li>
  1011.  
  1012.  
  1013.  
  1014. <li><strong>Shimaaji</strong>, or striped horse mackerel, is less common and has distinctive yellow stripes. Chefs and diners prize Shimaaji for its clear, beautiful flesh and delicate flavor, which explains why high-end restaurants often feature it. Connoisseurs especially value larger specimens of Shimaaji.</li>
  1015. </ul>
  1016.  
  1017.  
  1018.  
  1019. <h2 class="wp-block-heading">Horse Mackerel: A Staple of Japanese Cuisine</h2>
  1020.  
  1021.  
  1022.  
  1023. <p>In Japan, horse mackerel is used in a variety of dishes. Here are some of the most popular:</p>
  1024.  
  1025.  
  1026.  
  1027. <h3 class="wp-block-heading">Aji no Tataki</h3>
  1028.  
  1029.  
  1030.  
  1031. <p>This dish features fresh horse mackerel finely chopped and mixed with aromatic green onions and refreshing ginger. Simple yet flavorful, it highlights the freshness of the fish and is loved by many. </p>
  1032.  
  1033.  
  1034.  
  1035. <h3 class="wp-block-heading">Grilled Aji with Salt</h3>
  1036.  
  1037.  
  1038.  
  1039. <p>By sprinkling salt on horse mackerel and grilling it, the natural flavors of the fish can be fully enjoyed. The crispy exterior and tender interior create a simple yet profound taste that enhances your appetite.</p>
  1040.  
  1041.  
  1042.  
  1043. <h3 class="wp-block-heading">Aji Fry</h3>
  1044.  
  1045.  
  1046.  
  1047. <p>Chefs carefully bread and fry horse mackerel to achieve a crispy texture, which perfectly complements the fish&#8217;s juicy flavor. Often served with tartar sauce, this hearty dish is a favorite on family tables.</p>
  1048.  
  1049.  
  1050.  
  1051. <h3 class="wp-block-heading">Aji Nanban-zuke</h3>
  1052.  
  1053.  
  1054.  
  1055. <p>Fried horse mackerel is marinated in sweet vinegar and served with onions and carrots. The perfect balance of sourness and sweetness offers a refreshing aftertaste, making it a cherished dish, especially in hot seasons.</p>
  1056.  
  1057.  
  1058.  
  1059. <h3 class="wp-block-heading">Aji no Namero</h3>
  1060.  
  1061.  
  1062.  
  1063. <p><a href="https://www.foodinjapan.org/kanto/chiba-en/namerou/">Horse mackerel is mixed with miso</a> and pounded into a rich and flavorful side dish for sake. This dish showcases the freshness of the fish while highlighting the umami of <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a>, making it a perfect match with Japanese sake or shochu.</p>
  1064.  
  1065.  
  1066. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1067. <div class="p-blogCard__inner">
  1068. <span class="p-blogCard__caption">Namero</span>
  1069. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2019/12/2db84cd3-namerou-chiba-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1070. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/chiba-en/namerou/">Namerou (なめろう)</a>
  1071. <span class="p-blogCard__excerpt">It is such a satisfying meal that you will lick the plate clean, hence the name namerou which means to lick. It is a <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> dish that consists of multiple kinds of fresh fish minced up together.</span> </div>
  1072. </div>
  1073. </div>
  1074. </div>
  1075.  
  1076.  
  1077. <hr class="wp-block-separator has-alpha-channel-opacity"/>
  1078.  
  1079.  
  1080.  
  1081. <p>These dishes utilize the unique qualities of horse mackerel, offering a wide range of flavors and cooking methods. Horse mackerel dishes add color to Japanese dining tables and truly reflect the charm of Japanese culinary culture.</p>
  1082.  
  1083.  
  1084.  
  1085. <h2 class="wp-block-heading">Aji Recipe</h2>
  1086.  
  1087.  
  1088.  
  1089. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1090. <h3 class="wp-block-heading">Ingredients of Aji nare-roe</h3>
  1091.  
  1092.  
  1093.  
  1094. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 2 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Horse mackerel (cut into 3 pieces for sashimi)</td><td>200g</td></tr><tr><td>Long onion </td><td>40g</td></tr><tr><td>Perilla leaves</td><td>15g</td></tr><tr><td>[A] Miso</td><td>10g</td></tr><tr><td>[A] Mirin </td><td>10g</td></tr><tr><td>[A] Ground sesame</td><td>10g</td></tr><tr><td>[A] Ginger (grated)</td><td>5g</td></tr></tbody></table></figure>
  1095. </div></div>
  1096.  
  1097.  
  1098.  
  1099. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1100. <h3 class="wp-block-heading">How to make Aji nare-roe?</h3>
  1101.  
  1102.  
  1103.  
  1104. <div class="swell-block-step" data-num-style="circle">
  1105. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the horse mackerel and other ingredients</div><div class="swell-block-step__body">
  1106. <p>Remove the skin from the horse mackerel, pound it with a knife, and roughly chop it. Finely chop the green onion and cut the shiso leaves into thin strips.</p>
  1107. </div></div>
  1108.  
  1109.  
  1110.  
  1111. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Mix all ingredients</div><div class="swell-block-step__body">
  1112. <p>Place the ingredients on a cutting board, add all condiments (A), and mix while beating with a knife.</p>
  1113. </div></div>
  1114. </div>
  1115. </div></div>
  1116.  
  1117.  
  1118.  
  1119. <h2 class="wp-block-heading">Recommended Restaurants</h2>
  1120.  
  1121.  
  1122.  
  1123. <h3 class="wp-block-heading">Uoteru (<strong>魚輝)</strong></h3>
  1124.  
  1125.  
  1126.  
  1127. <figure class="wp-block-image size-full"><img decoding="async" width="639" height="479" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-2.jpg" alt="aji from uoteru" class="wp-image-20960" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-2.jpg 639w, https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-2-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-2-500x375.jpg 500w" sizes="(max-width: 639px) 100vw, 639px" /></figure>
  1128.  
  1129.  
  1130.  
  1131. <p>Uoteru is a popular seafood restaurant located near Roppongi Midtown.&nbsp;In this relaxing space, you can enjoy dishes such as the &#8220;Sashimimori&#8221; (a sashimi platter) made with high-quality fresh fish selected by the owner. And the &#8220;Seasonal Fried Horse Mackerel and Red Eggplant&#8221;. The menu includes exquisite dishes carefully crafted for both taste and appearance.</p>
  1132.  
  1133.  
  1134.  
  1135. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/XAMP9CFdqgtdbbAL9" target="_blank" rel="noreferrer noopener">Kiraku Building 101, 7-6-3 Roppongi, Minato-ku, Tokyo</a><br>Phone number: 03-3479-0577<br>Hours open: [Weekdays and Saturdays] Dinner 17:30-00:00 (LO 23:00) Food LO 23:00, Drink LO 23:30<br>Website: <a href="https://facebook.com/uoteru.roppongi/" target="_blank" rel="noreferrer noopener">https://facebook.com/uoteru.roppongi/</a></p>
  1136.  
  1137.  
  1138.  
  1139. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.503998540087!2d139.72604087578705!3d35.66459017259255!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b7911e053b7%3A0xf4a62881508726dd!2sUoteru!5e0!3m2!1sen!2sph!4v1725090687570!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" title="googlemap"></iframe>
  1140.  
  1141.  
  1142.  
  1143. <h2 class="wp-block-heading">Summary</h2>
  1144.  
  1145.  
  1146.  
  1147. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/AJI.jpg" alt="aji on weave plate" class="wp-image-21015" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/AJI.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/AJI-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/AJI-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1148.  
  1149.  
  1150.  
  1151. <p>In Japan, people love aji, or horse mackerel, for its mild flavor and versatility. Whether they enjoy it as sashimi, grilled, or fried, aji serves as a staple in Japanese cuisine, appreciated for its fresh taste and simple preparation.</p>
  1152.  
  1153.  
  1154.  
  1155. <p class="is-style-bg_stripe has-border -border03">Below are some of our seafood recommendations that we know you would like to try out.</p>
  1156.  
  1157.  
  1158. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1159. <div class="p-blogCard__inner">
  1160. <span class="p-blogCard__caption">Sashimi raw</span>
  1161. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/06/sashimi-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1162. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/sashimi/">Sashimi (刺身)</a>
  1163. <span class="p-blogCard__excerpt">In Japan, sashimi is more than just a dish—it&#8217;s a culinary art form deeply rooted in tradition and culture. From the bustling streets of <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a> to the quaint &#8230;</span> </div>
  1164. </div>
  1165. </div>
  1166. </div>
  1167.  
  1168. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1169. <div class="p-blogCard__inner">
  1170. <span class="p-blogCard__caption">Abalone</span>
  1171. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/22272815_m-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1172. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/awabi/">Awabi (あわび)</a>
  1173. <span class="p-blogCard__excerpt">Awabi, or abalone, is a prized delicacy in Japanese cuisine. You&#8217;ll discover the different types of awabi found in Japan, their unique characteristics, and h&#8230;</span> </div>
  1174. </div>
  1175. </div>
  1176. </div>
  1177.  
  1178. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1179. <div class="p-blogCard__inner">
  1180. <span class="p-blogCard__caption">Grilled Squid</span>
  1181. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/12/4106669_m-2-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1182. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tohoku/aomori/grilled-squid/">Grilled Squid (いかの鉄砲焼き)</a>
  1183. <span class="p-blogCard__excerpt">Get ready to talk about grilled squid, a squid stuffed with homemade ginger sweet miso. This dish is loved by everyone, young and old. We&#8217;ll explore all abou&#8230;</span> </div>
  1184. </div>
  1185. </div>
  1186. </div><p>The post <a href="https://www.foodinjapan.org/japan/aji/">Aji (鯵)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1187. ]]></content:encoded>
  1189. <wfw:commentRss>https://www.foodinjapan.org/japan/aji/feed/</wfw:commentRss>
  1190. <slash:comments>0</slash:comments>
  1193. </item>
  1194. <item>
  1195. <title>Sanma (秋刀魚)</title>
  1196. <link>https://www.foodinjapan.org/kansai/wakayama/sanma/</link>
  1197. <comments>https://www.foodinjapan.org/kansai/wakayama/sanma/#respond</comments>
  1199. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1200. <pubDate>Sun, 15 Sep 2024 11:45:29 +0000</pubDate>
  1201. <category><![CDATA[Kansai]]></category>
  1202. <category><![CDATA[Wakayama]]></category>
  1203. <category><![CDATA[fish]]></category>
  1204. <category><![CDATA[Local food in Japan]]></category>
  1205. <category><![CDATA[pacific saury]]></category>
  1206. <category><![CDATA[regionalfoodjapan]]></category>
  1207. <category><![CDATA[sanma]]></category>
  1208. <category><![CDATA[seafood]]></category>
  1209. <category><![CDATA[Traditional Food in Japan]]></category>
  1210. <category><![CDATA[秋刀魚]]></category>
  1211. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20971</guid>
  1212.  
  1213. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/22257591_m.jpg" class="webfeedsFeaturedVisual" /></p>
  1214. <p>Sanma, or Pacific saury, is a staple of Japanese autumn cuisine, known for its rich, savory flavor when grilled. This fish has been enjoyed for centuries and remains a favorite during the cooler months. In this article, we’ll explore everything you need to know about this dish—from its history and preparation to tips for enjoying [&#8230;]</p>
  1215. <p>The post <a href="https://www.foodinjapan.org/kansai/wakayama/sanma/">Sanma (秋刀魚)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1216. ]]></description>
  1217. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/22257591_m.jpg" class="webfeedsFeaturedVisual" /></p>
  1218. <p>Sanma, or Pacific saury, is a staple of Japanese autumn cuisine, known for its rich, savory flavor when grilled. This fish has been enjoyed for centuries and remains a favorite during the cooler months. In this article, we’ll explore everything you need to know about this dish—from its history and preparation to tips for enjoying it at home. If you&#8217;re a fan of seasonal Japanese dishes, keep reading to discover why this fish is a must-try!</p>
  1219.  
  1220.  
  1221.  
  1222. <h2 class="wp-block-heading">What is Sanma?</h2>
  1223.  
  1224.  
  1225.  
  1226. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3775611_s.jpg" alt="sanma on black marbled plate" class="wp-image-20996" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/3775611_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3775611_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3775611_s-500x333.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1227.  
  1228.  
  1229.  
  1230. <p>Sanma (秋刀魚), also known as Pacific saury in English, is a popular seasonal fish in Japan, especially associated with autumn. The name &#8220;sanma&#8221; literally means &#8220;autumn knife fish,&#8221; reflecting its peak season and slender, elongated shape resembling a knife. When in season, Pacific saury becomes very fatty, making it a classic autumn delicacy when grilled with salt. Since the fish doesn&#8217;t hold onto food for long, its internal organs lack a bitter taste, allowing the innards to be enjoyed when grilled.</p>
  1231.  
  1232.  
  1233.  
  1234. <h2 class="wp-block-heading">History of Sanma</h2>
  1235.  
  1236.  
  1237.  
  1238. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3635244_s.jpg" alt="raw sanma" class="wp-image-20992" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/3635244_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3635244_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3635244_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1239.  
  1240.  
  1241.  
  1242. <p>The history of Pacific saury fishing in Japan dates back about 300 years, starting in the Kumano Sea. With the invention of the purse net, it became a significant fishery along the Kishu coast. In the Kanto region, saury fishing began later, but by the late Edo period, it thrived in the Sotobo area and spread along the Izu coast. The saury fishery suffered during World War II, but post-war innovations, like the stick-set net method using firelight, greatly improved efficiency, leading to a rapid increase in catches. By 1955, the catch reached around 500,000 tons. The simple, effective stick-set net method quickly became the dominant fishing technique, leading to regulatory changes. In 2001, with the enactment of the Basic Fisheries Act, the government began regulating the saury fishery more strictly, transitioning to the &#8220;North Pacific Pacific Sanma Fishery&#8221; under a new system in 2002.</p>
  1243.  
  1244.  
  1245.  
  1246. <h2 class="wp-block-heading">Changing Price of Sanma and Specialty in Japanese</h2>
  1247.  
  1248.  
  1249.  
  1250. <h3 class="wp-block-heading">Price of Sanma</h3>
  1251.  
  1252.  
  1253.  
  1254. <p>The Pacific saury is a fish of particular significance in Japanese culinary traditions and the cultural perception of seasonal change. The price trajectory of this fish has exhibited a striking degree of volatility in recent years. Over the past decade, the price has increased threefold, transforming from a fish that was once considered a &#8220;common people&#8217;s taste&#8221; to a &#8220;luxury fish.</p>
  1255.  
  1256.  
  1257.  
  1258. <p>&#8221; The price surge from 2018 to 2023 was particularly noteworthy, with the trading price at fishing ports increasing exponentially from 775 yen per 10 kg to 5,758 yen, representing a 7.4-fold increase. In 2023, reports emerged of astonishing prices reaching 20,000 yen per fish. However, in 2024, indications of a shift in the market emerged, with abundant catches during the first haul and some stores in Hokkaido selling them at an extraordinary price of 18 yen per fish. However, this was an exceptional circumstance pertaining to the initial catch. </p>
  1259.  
  1260.  
  1261.  
  1262. <p>As of early September 2024, reports indicate that they are being sold at approximately 299 yen each in supermarkets in <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a>. The causes of this price surge include diminished catches resulting from alterations in oceanic currents and the practice of overfishing by Chinese fishing vessels. Notwithstanding the fluctuations in price, Pacific saury continues to occupy a distinctive position in the Japanese cultural imagination. Many Japanese people consider saury a paragon of &#8220;autumn flavors.&#8221; Its arrival serves as a pivotal indicator of autumn&#8217;s onset for numerous individuals.</p>
  1263.  
  1264.  
  1265.  
  1266. <h3 class="wp-block-heading">Sanma in Japanese</h3>
  1267.  
  1268.  
  1269.  
  1270. <p>The simplicity of preparation is another appealing quality of saury. Cooks can grill and serve saury without removing scales or guts, offering convenience for busy lifestyles. Many Japanese people highly regard the sweetness of its fatty flesh and tender texture.</p>
  1271.  
  1272.  
  1273.  
  1274. <p>Saury symbolizes <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> culture and seasonal sentiments, often appearing in literature and art. It&#8217;s deeply rooted in culinary traditions, seasonal practices, and everyday life. Saury transcends its role as a mere ingredient in Japanese culture. The future price of saury remains uncertain. Saury&#8217;s price movements reflect changes in marine environments and international fishing issues. It also indicates transformations in Japanese food culture. These factors make saury an intriguing economic and cultural indicator.</p>
  1275.  
  1276.  
  1277.  
  1278. <p>The significance of effective resource management and sustainable fishing practices is becoming increasingly apparent, necessitating a multifaceted approach to ensure the continued availability of this valuable fish for the Japanese population.</p>
  1279.  
  1280.  
  1281.  
  1282. <p class="is-style-icon_book">For further information, please refer to the following URLs:<br>https://www.jfa.maff.go.jp/j/kikaku/wpaper/r01_h/trend/1/t1_2_2.html<br>https://owasyoku.com/column/detail/20240903054545/<br>https://www.sekkiy-farm.com/%E5%AF%8C%E6%9C%89%E6%9F%BF%E3%81%A8%E3%81%AF/</p>
  1283.  
  1284.  
  1285.  
  1286. <h2 class="wp-block-heading">Sanma Recipe</h2>
  1287.  
  1288.  
  1289.  
  1290. <h3 class="wp-block-heading">Ingredients of Sanma </h3>
  1291.  
  1292.  
  1293.  
  1294. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 1 person</th><th>Measurements</th></tr></thead><tbody><tr><td>Sanma</td><td>100g</td></tr><tr><td>Salt </td><td>2g</td></tr><tr><td>Grated daikon radish, kabosu, etc., as desired</td><td>5g</td></tr></tbody></table></figure>
  1295.  
  1296.  
  1297.  
  1298. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1299. <h3 class="wp-block-heading">How to make Sanma?</h3>
  1300.  
  1301.  
  1302.  
  1303. <div class="swell-block-step" data-num-style="circle">
  1304. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Preparing the Sanma</div><div class="swell-block-step__body">
  1305. <p>If you plan to remove the innards, do so before washing the fish. After checking the scales, rinse the sanma and pat it dry. Make a horizontal cut across the middle of the fish to help it cook evenly, improve its appearance, and make it easier to eat.</p>
  1306. </div></div>
  1307.  
  1308.  
  1309.  
  1310. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Salting the Sanma for Grilling</div><div class="swell-block-step__body">
  1311. <p>For optimal flavor, sprinkle about salt per sanma, focusing on the thicker middle part. If the fish is fresh, you can salt it just before grilling, but for supermarket-bought sanma, let it sit for 15 minutes after salting.</p>
  1312. </div></div>
  1313.  
  1314.  
  1315.  
  1316. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Grill Sanma Using a Fish Grill</div><div class="swell-block-step__body">
  1317. <p>Lightly coat the grill with salad oil and preheat it for 2-3 minutes to prevent sticking. Grill the sanma on medium heat for about 8-9 minutes, flipping halfway if necessary, and serve hot with rice, grated daikon, or citrus for extra flavor.</p>
  1318. </div></div>
  1319. </div>
  1320. </div></div>
  1321.  
  1322.  
  1323.  
  1324. <h2 class="wp-block-heading">Restaurants Recommended</h2>
  1325.  
  1326.  
  1327.  
  1328. <h3 class="wp-block-heading">Samma (<strong>秋刀魚)</strong></h3>
  1329.  
  1330.  
  1331.  
  1332. <figure class="wp-block-image size-full"><img decoding="async" width="598" height="345" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/SANMA-RES.jpg" alt="SANMA RESTAURANT" class="wp-image-21008" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/SANMA-RES.jpg 598w, https://www.foodinjapan.org/wp-content/uploads/2024/09/SANMA-RES-300x173.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/SANMA-RES-500x288.jpg 500w" sizes="(max-width: 598px) 100vw, 598px" /></figure>
  1333.  
  1334.  
  1335.  
  1336. <p>This shop&#8217;s most recommended dish is&nbsp;the &#8220;sanma sushi&#8221; made with a whole saury. The sweet fat of the fresh saury is a perfect match with the refreshing taste of the sushi vinegar. The aroma of the perilla leaves woven in with it adds a nice accent. It has a big visual impact, but you&#8217;ll be sure to eat it all in no time.</p>
  1337.  
  1338.  
  1339.  
  1340. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/j8kpXDKgXkXsz3YXA" target="_blank" rel="noreferrer noopener">1F New Towa Building, 1-7-7 Fujimi, Chiyoda-ku, Tokyo</a><br>Phone number: 03-3264-4170<br>Hours open: Mon-Fri 11:00-14:00, 17:00-24:00 Sat 17:00-24:00<br>Website: <a href="https://tabelog.com/tokyo/A1309/A130905/13093550/" target="_blank" rel="noreferrer noopener">https://tabelog.com/tokyo/A1309/A130905/13093550/</a></p>
  1341.  
  1342.  
  1343.  
  1344. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3240.11567422749!2d139.74310407578858!3d35.69877097258162!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188c43b147a2ab%3A0x9e43b7118f189f43!2sSamma!5e0!3m2!1sen!2sph!4v1725252894419!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" title="googlemap"></iframe>
  1345.  
  1346.  
  1347.  
  1348. <h2 class="wp-block-heading">Summary</h2>
  1349.  
  1350.  
  1351.  
  1352. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3855252_s.jpg" alt="pacific saury grilled" class="wp-image-20995" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/3855252_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3855252_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/3855252_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1353.  
  1354.  
  1355.  
  1356. <p>Sanma is a beloved fish in Japan, especially during <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">autumn </a>when it&#8217;s at its peak flavor. Simple to prepare and packed with rich taste, pacific saury has long been a seasonal favorite that brings warmth and tradition to the dining table. Whether grilled with a touch of salt or served with classic accompaniments like grated daikon, pacific saury captures the essence of Japanese comfort food in its purest form.</p>
  1357.  
  1358.  
  1359.  
  1360. <p class="has-border -border03 is-style-bg_stripe">You can look for other Japanese cuisines that we recommend below!</p>
  1361.  
  1362.  
  1363. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1364. <div class="p-blogCard__inner">
  1365. <span class="p-blogCard__caption">Goma saba</span>
  1366. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/Goma-Saba-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1367. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kyushu/fukuoka-en/goma-saba/">Goma Saba (ごまさば)</a>
  1368. <span class="p-blogCard__excerpt">Goma Saba combines the rich, fatty goodness of <a href="https://www.foodinjapan.org/japan/aji/">mackerel</a> with the nutty essence of sesame, creating a dish that is both savory and satisfying. If you&#8217;re intri&#8230;</span> </div>
  1369. </div>
  1370. </div>
  1371. </div>
  1372.  
  1373. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1374. <div class="p-blogCard__inner">
  1375. <span class="p-blogCard__caption">Tuna</span>
  1376. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/06/ooma-maguro1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1377. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tohoku/aomori/ooma-tuna/">Ooma tuna (大間マグロ)</a>
  1378. <span class="p-blogCard__excerpt">Japan is home to a truly special treat called Ooma Tuna, highly regarded among the country&#8217;s <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> offerings. This delicious fish is famous for its incredi&#8230;</span> </div>
  1379. </div>
  1380. </div>
  1381. </div><p>The post <a href="https://www.foodinjapan.org/kansai/wakayama/sanma/">Sanma (秋刀魚)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1382. ]]></content:encoded>
  1384. <wfw:commentRss>https://www.foodinjapan.org/kansai/wakayama/sanma/feed/</wfw:commentRss>
  1385. <slash:comments>0</slash:comments>
  1388. </item>
  1389. <item>
  1390. <title>Kaki (柿)</title>
  1391. <link>https://www.foodinjapan.org/japan/kaki/</link>
  1392. <comments>https://www.foodinjapan.org/japan/kaki/#respond</comments>
  1394. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1395. <pubDate>Thu, 12 Sep 2024 08:38:57 +0000</pubDate>
  1396. <category><![CDATA[Japan]]></category>
  1397. <category><![CDATA[fruit]]></category>
  1398. <category><![CDATA[fruit in Japan]]></category>
  1399. <category><![CDATA[japan]]></category>
  1400. <category><![CDATA[Japanese food]]></category>
  1401. <category><![CDATA[kaki]]></category>
  1402. <category><![CDATA[persimmon]]></category>
  1403. <category><![CDATA[Traditional Food in Japan]]></category>
  1404. <category><![CDATA[柿]]></category>
  1405. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20957</guid>
  1406.  
  1407. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Kaki.jpg" class="webfeedsFeaturedVisual" /></p>
  1408. <p>Kaki, or persimmon, is a staple of Japan’s autumn season, offering a unique sweetness and rich nutritional benefits. From fresh, crisp varieties to traditional dried forms, this fruit plays a significant role in Japanese cuisine and culture. In this article, we&#8217;ll explore the different types of kaki, their health benefits, and how Japanese people have [&#8230;]</p>
  1409. <p>The post <a href="https://www.foodinjapan.org/japan/kaki/">Kaki (柿)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1410. ]]></description>
  1411. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Kaki.jpg" class="webfeedsFeaturedVisual" /></p>
  1412. <p>Kaki, or persimmon, is a staple of Japan’s autumn season, offering a unique sweetness and rich nutritional benefits. From fresh, crisp varieties to traditional dried forms, this fruit plays a significant role in Japanese cuisine and culture. In this article, we&#8217;ll explore the different types of kaki, their health benefits, and how Japanese people have enjoyed them for centuries. Keep reading to discover why this humble fruit has earned such cherished status!</p>
  1413.  
  1414.  
  1415.  
  1416. <h2 class="wp-block-heading">What is Kaki?</h2>
  1417.  
  1418.  
  1419.  
  1420. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="316" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Fuyu_Persimmon_Diospyros_Kaki.jpg" alt="persimmon" class="wp-image-21027" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/Fuyu_Persimmon_Diospyros_Kaki.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Fuyu_Persimmon_Diospyros_Kaki-300x148.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Fuyu_Persimmon_Diospyros_Kaki-500x247.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1421.  
  1422.  
  1423.  
  1424. <p>Kaki refers to persimmon, a popular fruit in Japan, particularly enjoyed in the autumn season. Persimmons remain bitter when ripe and hard, so they are shipped after the bitterness is removed using <a href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">alcohol</a> or carbon dioxide. Sweet persimmons lose their bitterness when ripe, so you can it as it is. In Japan, persimmons are not only eaten fresh but are also dried to make &#8220;Hoshigaki&#8221; (干し柿), a traditional Japanese delicacy. These dried persimmons are often enjoyed as a sweet snack or used in various dishes. Persimmons also hold cultural significance in Japan, symbolizing autumn and good fortune.</p>
  1425.  
  1426.  
  1427.  
  1428. <h2 class="wp-block-heading">History</h2>
  1429.  
  1430.  
  1431.  
  1432. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="436" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Kaki-柿.jpg" alt="persimmon cut" class="wp-image-21026" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/Kaki-柿.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Kaki-柿-300x204.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Kaki-柿-500x341.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1433.  
  1434.  
  1435.  
  1436. <p>Historians believe persimmons arrived in Japan from China after the Yayoi period, with larger varieties coming around the Nara period. Ancient texts like the *Kojiki* and *Nihon Shoki* frequently mention persimmons, sometimes as place names or personal names. For example, the famous poet Kakinomoto no Hitomaro got his name from a persimmon tree at his residence. During the Heian period, imperial court members cultivated persimmons and used them in ceremonies, festivals, and as treats for the emperor. In earlier times, people only knew astringent persimmons, called &#8220;shibugaki.&#8221;</p>
  1437.  
  1438.  
  1439.  
  1440. <h2 class="wp-block-heading">Health benefits of Kaki</h2>
  1441.  
  1442.  
  1443.  
  1444. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/okesa-kaki_pic01.jpg" alt="orangey kaki" class="wp-image-21024" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/okesa-kaki_pic01.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/okesa-kaki_pic01-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/okesa-kaki_pic01-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1445.  
  1446.  
  1447.  
  1448. <h4 class="wp-block-heading">Dietary Fiber</h4>
  1449.  
  1450.  
  1451.  
  1452. <p>Helps prevent cholesterol absorption and stabilizes blood sugar levels after meals.</p>
  1453.  
  1454.  
  1455.  
  1456. <h4 class="wp-block-heading">Potassium</h4>
  1457.  
  1458.  
  1459.  
  1460. <p>Aids in excreting sodium (salt) from the body, helping to prevent high blood pressure.</p>
  1461.  
  1462.  
  1463.  
  1464. <h4 class="wp-block-heading">Vitamin C</h4>
  1465.  
  1466.  
  1467.  
  1468. <p>Increases iron absorption and prevents oxidation in the body. It also aids in collagen production, which keeps the skin firm and elastic and inhibits melanin synthesis, reducing blemishes.</p>
  1469.  
  1470.  
  1471.  
  1472. <h4 class="wp-block-heading">Skin Beautifying Effect</h4>
  1473.  
  1474.  
  1475.  
  1476. <p>Persimmons, rich in vitamin C, promote skin health by supporting collagen production, inhibiting melanin synthesis, and preventing skin aging. Antioxidant properties also help prevent arteriosclerosis and aging.</p>
  1477.  
  1478.  
  1479.  
  1480. <h2 class="wp-block-heading"><strong>How to Select and Store Kaki?</strong></h2>
  1481.  
  1482.  
  1483.  
  1484. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="463" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/kaki_01.jpg" alt="kaki on weaved plate" class="wp-image-21023" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/kaki_01.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/kaki_01-300x217.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/kaki_01-500x362.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1485.  
  1486.  
  1487.  
  1488. <p>Choose one with a beautifully shaped stem that is attached to the fruit. The skin should be shiny, uniformly reddish in color, and large and heavy. Store them in a plastic bag in the vegetable compartment of the refrigerator. You can slow down the ripening by placing a damp tissue paper over the stem.</p>
  1489.  
  1490.  
  1491.  
  1492. <h2 class="wp-block-heading">Types and Characteristics of Japanese Persimmons</h2>
  1493.  
  1494.  
  1495.  
  1496. <h3 class="wp-block-heading">Fuyu Persimmon</h3>
  1497.  
  1498.  
  1499.  
  1500. <p>Fuyu is the most common and beloved persimmon variety in Japan. It&#8217;s large and round with slightly soft flesh. Known for its strong sweetness and juicy, smooth texture, Fuyu is in season from November to December. The Gifu region, particularly around Gifu City and Ogaki City, is famous for Fuyu cultivation.</p>
  1501.  
  1502.  
  1503.  
  1504. <h3 class="wp-block-heading">Jiro Persimmon</h3>
  1505.  
  1506.  
  1507.  
  1508. <p>Jiro persimmons have a flat shape and firm flesh. They offer a strong sweetness with a crisp texture. Jiro&#8217;s peak season runs from October to November. Shizuoka Prefecture, especially Kakegawa and Hamamatsu cities, grows renowned Jiro persimmons.</p>
  1509.  
  1510.  
  1511.  
  1512. <h3 class="wp-block-heading">Sweet Persimmons</h3>
  1513.  
  1514.  
  1515.  
  1516. <p>This category includes varieties like Fuyu and Jiro, known for their low astringency and high sweetness. Sweet persimmons are juicy and flavorful, typically available from October to December. Ehime and Wakayama prefectures, particularly Saijo and Arida cities, are famous for sweet persimmon production.</p>
  1517.  
  1518.  
  1519.  
  1520. <h3 class="wp-block-heading">Astringent Persimmons</h3>
  1521.  
  1522.  
  1523.  
  1524. <p>These persimmons are too bitter to eat fresh but become sweet when dried. While astringent when raw, they develop a rich sweetness when dried. Farmers harvest fresh persimmons from October to December, while people enjoy dried persimmons from January to February. Nagano and Yamanashi prefectures, especially Ina and Koshu cities, produce renowned astringent persimmons.</p>
  1525.  
  1526.  
  1527.  
  1528. <h3 class="wp-block-heading">Hiratanenashi Persimmon</h3>
  1529.  
  1530.  
  1531.  
  1532. <p>Hiratanenashi is a seedless, flat persimmon often used for drying. When dried, it becomes extremely sweet. The fresh fruit is available from October to December. Joetsu City in Niigata Prefecture is famous for Hiratanenashi persimmons.</p>
  1533.  
  1534.  
  1535.  
  1536. <h3 class="wp-block-heading">Hanagosho Persimmon</h3>
  1537.  
  1538.  
  1539.  
  1540. <p>This small, round persimmon has firm flesh and a strong sweet flavor. Its robust texture provides a satisfying eating experience. Hanagosho is in season from November to December. Matsue City in Shimane Prefecture is known for this variety.</p>
  1541.  
  1542.  
  1543.  
  1544. <h3 class="wp-block-heading">Saijo Persimmon</h3>
  1545.  
  1546.  
  1547.  
  1548. <p>Saijo persimmons have few seeds and soft flesh, making them ideal for drying. When dried, they become incredibly sweet with a syrupy texture. Fresh Saijo persimmons are available from October to November. Saijo City in Ehime Prefecture is famous for this variety.</p>
  1549.  
  1550.  
  1551.  
  1552. <h2 class="wp-block-heading">How to cut Kaki?</h2>
  1553.  
  1554.  
  1555.  
  1556. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/柿の栄養と健康効果について-甘柿・渋柿の違いやおすすめの食べ方もご紹介！.jpg" alt="kaki cut into pieces" class="wp-image-21025" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/柿の栄養と健康効果について-甘柿・渋柿の違いやおすすめの食べ方もご紹介！.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/柿の栄養と健康効果について-甘柿・渋柿の違いやおすすめの食べ方もご紹介！-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/柿の栄養と健康効果について-甘柿・渋柿の違いやおすすめの食べ方もご紹介！-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1557.  
  1558.  
  1559.  
  1560. <h4 class="wp-block-heading">Cut without hitting the seeds</h4>
  1561.  
  1562.  
  1563.  
  1564. <p>Place the persimmon stem side up and place a knife where the leaves separate, cutting it into 4 equal parts.</p>
  1565.  
  1566.  
  1567.  
  1568. <h4 class="wp-block-heading">Cut to remove seeds</h4>
  1569.  
  1570.  
  1571.  
  1572. <p>Place the persimmon with the stem facing up, place a knife under the tips of the leaves, and cut into 4 equal parts. Use the blade of the knife to remove the seeds.</p>
  1573.  
  1574.  
  1575.  
  1576. <h2 class="wp-block-heading">FAQ</h2>
  1577.  
  1578.  
  1579.  
  1580. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1581. <div class="swell-block-faq__item"><dt class="faq_q">What is the most cultivated variety of persimmon in Japan?</dt><dd class="faq_a">
  1582. <p>The most cultivated variety of persimmon in Japan is the fuyuu persimmon. Produced mainly in Gifu Prefecture, it is characterized by its orange peel and sweet, soft flesh. It accounts for about 25% of Japan&#8217;s total persimmon production and is available from late October to mid-December. Fuyu persimmons are loved by many people for their delicious taste.</p>
  1583. </dd></div>
  1584.  
  1585.  
  1586.  
  1587. <div class="swell-block-faq__item"><dt class="faq_q">How are Japanese persimmons eaten in Japan?</dt><dd class="faq_a">
  1588. <p>The most common way to eat persimmons is to peel them and eat them raw, and if they are pesticide-free, they may be tasted with the skin. Hard persimmons are ripened at room temperature to bring out their sweetness, and some people freeze them to enjoy the new texture after thawing. Persimmons are also useful as a cooking ingredient, and are used in salads and desserts. Dried persimmons are also used as a preserved food.</p>
  1589. </dd></div>
  1590.  
  1591.  
  1592.  
  1593. <div class="swell-block-faq__item"><dt class="faq_q">Is it necessary to peel Japanese kaki?</dt><dd class="faq_a">
  1594. <p>Japanese persimmons are usually peeled and eaten, but if the persimmon is pesticide-free, it can be eaten with the skin. In fact, the skin of the persimmon is rich in nutrients, especially potassium and pectin.</p>
  1595. </dd></div>
  1596. </dl>
  1597. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is the most cultivated variety of persimmon in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>The most cultivated variety of persimmon in Japan is the fuyuu persimmon. Produced mainly in Gifu Prefecture, it is characterized by its orange peel and sweet, soft flesh. It accounts for about 25% of Japan's total persimmon production and is available from late October to mid-December. Fuyu persimmons are loved by many people for their delicious taste.<\/p>"}},{"@type":"Question","name":"How are Japanese persimmons eaten in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>The most common way to eat persimmons is to peel them and eat them raw, and if they are pesticide-free, they may be tasted with the skin. Hard persimmons are ripened at room temperature to bring out their sweetness, and some people freeze them to enjoy the new texture after thawing. Persimmons are also useful as a cooking ingredient, and are used in salads and desserts. Dried persimmons are also used as a preserved food.<\/p>"}},{"@type":"Question","name":"Is it necessary to peel Japanese kaki?","acceptedAnswer":{"@type":"Answer","text":"<p>Japanese persimmons are usually peeled and eaten, but if the persimmon is pesticide-free, it can be eaten with the skin. In fact, the skin of the persimmon is rich in nutrients, especially potassium and pectin.<\/p>"}}]}</script>
  1598.  
  1599.  
  1600.  
  1601. <h2 class="wp-block-heading">Difference between sweet and bitter kaki</h2>
  1602.  
  1603.  
  1604.  
  1605. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/image01.jpg" alt="kaki on trees" class="wp-image-21021" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/image01.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/image01-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/image01-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1606.  
  1607.  
  1608.  
  1609. <p>The main difference between sweet and bitter persimmons lies in their astringency:</p>
  1610.  
  1611.  
  1612.  
  1613. <ul class="wp-block-list">
  1614. <li><strong>Sweet Persimmons</strong>: These are non-astringent varieties like Fuyu. They can be eaten raw and are sweet and crisp even when firm.</li>
  1615.  
  1616.  
  1617.  
  1618. <li><strong>Bitter Persimmons</strong>: These are astringent varieties like Hachiya. They contain water-soluble tannins, which cause a bitter, puckering sensation when eaten raw. These persimmons must be fully ripened, soaked, or dried to remove the astringency before they can be enjoyed.</li>
  1619. </ul>
  1620.  
  1621.  
  1622.  
  1623. <p>The astringency in bitter persimmons is due to the presence of tannins, which dissolve in your mouth and create a bitter taste.</p>
  1624.  
  1625.  
  1626.  
  1627. <h2 class="wp-block-heading">Final Thoughts</h2>
  1628.  
  1629.  
  1630.  
  1631. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/img_fruit_Kaki01.jpg" alt="two and half persimmons" class="wp-image-21020" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/img_fruit_Kaki01.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/img_fruit_Kaki01-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/img_fruit_Kaki01-500x376.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1632.  
  1633.  
  1634.  
  1635. <p>In Japan, people cherish kaki, or persimmon, enjoying it both fresh and dried. Its sweet, vibrant flavor makes it a popular choice in autumn, and cooks use it in a variety of dishes and snacks. With its rich vitamin C content and versatile use, kaki is not only a tasty treat but also an important part of Japanese culinary tradition.</p>
  1636.  
  1637.  
  1638.  
  1639. <p class="has-border -border03 is-style-bg_stripe">You can try out other Japanese cuisines we recommend below!</p>
  1640.  
  1641.  
  1642. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1643. <div class="p-blogCard__inner">
  1644. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">Autumn food</a>  Japan</span>
  1645. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Autumun-Food-in-Japani-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1646. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">Autumn Eats: Must-Try Food in Autumn in Japan 2024</a>
  1647. <span class="p-blogCard__excerpt">Autumn in Japan, a season celebrated for its vibrant foliage and crisp air, is also when the country&#8217;s culinary scene comes alive with unique flavors and exp&#8230;</span> </div>
  1648. </div>
  1649. </div>
  1650. </div>
  1651.  
  1652. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1653. <div class="p-blogCard__inner">
  1654. <span class="p-blogCard__caption">Fruit</span>
  1655. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/11/4614042_m-2-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1656. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/fruit-daifuku/">Fruit daifuku (フルーツ大福)</a>
  1657. <span class="p-blogCard__excerpt">With its colorful appearance and enticing flavors, Fruit Daifuku has garnered attention across social media platforms and beyond. Loved for its vibrant cross&#8230;</span> </div>
  1658. </div>
  1659. </div>
  1660. </div>
  1661.  
  1662. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1663. <div class="p-blogCard__inner">
  1664. <span class="p-blogCard__caption">pear</span>
  1665. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/03/4139390_m-2-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1666. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tohoku/yamagata/la-france/">La France (ラフランス)</a>
  1667. <span class="p-blogCard__excerpt">Many people may be wondering about the differences between &#8220;洋梨&#8221; (Western pear) and &#8220;ラフランス&#8221; (La France pear). Additionally, even if you come across the&#8230;</span> </div>
  1668. </div>
  1669. </div>
  1670. </div><p>The post <a href="https://www.foodinjapan.org/japan/kaki/">Kaki (柿)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1671. ]]></content:encoded>
  1673. <wfw:commentRss>https://www.foodinjapan.org/japan/kaki/feed/</wfw:commentRss>
  1674. <slash:comments>0</slash:comments>
  1677. </item>
  1678. <item>
  1679. <title>Japanese apple (りんご)</title>
  1680. <link>https://www.foodinjapan.org/japan/japanese-apple/</link>
  1681. <comments>https://www.foodinjapan.org/japan/japanese-apple/#respond</comments>
  1683. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1684. <pubDate>Sun, 08 Sep 2024 16:55:32 +0000</pubDate>
  1685. <category><![CDATA[Japan]]></category>
  1686. <category><![CDATA[apple]]></category>
  1687. <category><![CDATA[fruit]]></category>
  1688. <category><![CDATA[Japanese apple]]></category>
  1689. <category><![CDATA[ringo]]></category>
  1690. <category><![CDATA[りんご]]></category>
  1691. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20973</guid>
  1692.  
  1693. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30471998_m.jpg" class="webfeedsFeaturedVisual" /></p>
  1694. <p>Japanese apples, known as &#8220;ringo,&#8221; are some of the finest fruits you can find. It offers a perfect blend of sweetness, crispness, and juiciness. With varieties like Fuji and Tsugaru, Japanese apples are enjoyed worldwide for their exceptional taste and quality. This article will explore the unique methods behind their cultivation, the different types available, [&#8230;]</p>
  1695. <p>The post <a href="https://www.foodinjapan.org/japan/japanese-apple/">Japanese apple (りんご)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1696. ]]></description>
  1697. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30471998_m.jpg" class="webfeedsFeaturedVisual" /></p>
  1698. <p>Japanese apples, known as &#8220;ringo,&#8221; are some of the finest fruits you can find. It offers a perfect blend of sweetness, crispness, and juiciness. With varieties like Fuji and Tsugaru, Japanese apples are enjoyed worldwide for their exceptional taste and quality. This article will explore the unique methods behind their cultivation, the different types available, and why these apples stand out. Whether you&#8217;re an apple lover or curious about Japan&#8217;s fruit culture, keep reading to discover what makes Japanese apples so special.</p>
  1699.  
  1700.  
  1701.  
  1702. <h2 class="wp-block-heading">What is Japanese apple?</h2>
  1703.  
  1704.  
  1705.  
  1706. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30645613_s.jpg" alt="japanese apples on weave bowl" class="wp-image-20998" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/30645613_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30645613_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30645613_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1707.  
  1708.  
  1709.  
  1710. <p>In <a href="https://www.foodinjapan.org/category/japan/">Japan</a>, the term &#8220;りんご&#8221; (ringo) refers to apples, which are a popular fruit widely grown and consumed in the country. Japanese apple are known for their high quality, sweetness, and crisp texture. Apples, one of the oldest fruits eaten by humans, have been cultivated in Japan since the Meiji period. They&#8217;re popular worldwide because they&#8217;re nutritious, easy to eat, and low in calories. The saying &#8220;an apple a day keeps the doctor away&#8221; reflects their health benefits. To get the most out of apples, it&#8217;s best to eat them with the skin on, as it&#8217;s rich in dietary fiber.</p>
  1711.  
  1712.  
  1713.  
  1714. <h2 class="wp-block-heading">History of Japanese apple</h2>
  1715.  
  1716.  
  1717.  
  1718. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30523682_s.jpg" alt="several japanese apple" class="wp-image-20997" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/30523682_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30523682_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30523682_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1719.  
  1720.  
  1721.  
  1722. <p>Apple cultivation began in prehistoric times, spreading from the Tian Shan Mountains in China and the Caucasus region to Europe and the Americas. Apples were first grown during the Neolithic period, with evidence of their use dating back about 8,000 years. By 1300 BC, orchards existed in the Nile Delta, and ancient Greek and Roman texts described apple varieties and cultivation methods. In America, European immigrants brought various apple seeds and used them to grow new varieties. Japan first encountered apples around 918 AD, but these were initially small wild varieties. Modern apple cultivation in Japan began about 130 years ago, with varieties from the United States proving suitable for cooler regions. These apples, initially called &#8220;Western apples,&#8221; eventually replaced the smaller Japanese varieties due to their superior quality and size.</p>
  1723.  
  1724.  
  1725.  
  1726. <h2 class="wp-block-heading"><strong>Nutrition of apples</strong></h2>
  1727.  
  1728.  
  1729.  
  1730. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30722995_s.jpg" alt="japanese apple on tree" class="wp-image-20985" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/30722995_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30722995_s-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30722995_s-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1731.  
  1732.  
  1733.  
  1734. <p>Rich organic acids such as malic acid and citric acid promote recovery from fatigue. Rich in water-soluble dietary fiber, pectin helps regulate intestines and inhibit cholesterol absorption. Apples also contain abundant polyphenols, which offer antioxidant, fat-reducing, and anti-aging benefits.</p>
  1735.  
  1736.  
  1737.  
  1738. <h2 class="wp-block-heading"><strong>How to store apples</strong></h2>
  1739.  
  1740.  
  1741.  
  1742. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30645606_s.jpg" alt="five Japanese apple " class="wp-image-21000" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/30645606_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30645606_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30645606_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1743.  
  1744.  
  1745.  
  1746. <p>Store them in a high-humidity environment at low temperatures. Place them in a thin plastic bag or wrap them individually in plastic wrap and place them in the vegetable compartment of the refrigerator. You can store them for a long time by wrapping them in newspaper and then placing them in a plastic bag. However, be careful not to chill them too much, as this will reduce the aroma and sweetness.</p>
  1747.  
  1748.  
  1749.  
  1750. <h2 class="wp-block-heading">Types of Japanese apple</h2>
  1751.  
  1752.  
  1753.  
  1754. <h4 class="wp-block-heading"><strong>Fuji Apples</strong></h4>
  1755.  
  1756.  
  1757.  
  1758. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="582" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/fuji-apples.jpg" alt="fuji apple" class="wp-image-20983" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/fuji-apples.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/fuji-apples-300x273.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/fuji-apples-500x455.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1759.  
  1760.  
  1761.  
  1762. <p>Fuji apples, which make up about 50% of Japan’s apple market, are known for their crisp texture and sweet taste. They are a crossbreed of the American Red Delicious and Ralls Janet but have developed a unique identity of their own.</p>
  1763.  
  1764.  
  1765.  
  1766. <h4 class="wp-block-heading"><strong>Tsugaru Apples</strong></h4>
  1767.  
  1768.  
  1769.  
  1770. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/Tsugaru-Apples.jpg" alt="tsugaru apple" class="wp-image-21002" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/Tsugaru-Apples.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Tsugaru-Apples-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Tsugaru-Apples-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1771.  
  1772.  
  1773.  
  1774. <p>Tsugaru apples are the second most popular variety in Japan and are also from Aomori Prefecture. Developed by crossing Golden Delicious apples, they are known for their sweetness and lack of the usual apple acidity.</p>
  1775.  
  1776.  
  1777.  
  1778. <h4 class="wp-block-heading"><strong>Orin Apples</strong></h4>
  1779.  
  1780.  
  1781.  
  1782. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="436" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/Orin-Apples.jpg" alt="orin apple" class="wp-image-21001" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/Orin-Apples.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Orin-Apples-300x204.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Orin-Apples-500x341.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1783.  
  1784.  
  1785.  
  1786. <p>Orin apples are a large, sweet variety created by combining Golden Delicious and Indo apples. They are green-yellow in color, have a taste reminiscent of pears and pineapple, and are versatile for both eating fresh and cooking.</p>
  1787.  
  1788.  
  1789.  
  1790. <h4 class="wp-block-heading"><strong>Mutsu Apples</strong></h4>
  1791.  
  1792.  
  1793.  
  1794. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/Mutsu-Apples.jpg" alt="mutsu apple" class="wp-image-21003" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/Mutsu-Apples.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Mutsu-Apples-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/Mutsu-Apples-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1795.  
  1796.  
  1797.  
  1798. <p>MUtsu apples, with the same parentage as Orin, are much tarter and tangier. This highlights the variability in apple hybrids, as even with similar parentage, the flavor profiles can differ significantly.</p>
  1799.  
  1800.  
  1801.  
  1802. <h2 class="wp-block-heading">Main Japanese Apple Varieties and Seasons</h2>
  1803.  
  1804.  
  1805.  
  1806. <h3 class="wp-block-heading"><strong>Tsugaru</strong></h3>
  1807.  
  1808.  
  1809.  
  1810. <ul class="wp-block-list">
  1811. <li><strong>Season:</strong> Late August to mid-September</li>
  1812.  
  1813.  
  1814.  
  1815. <li><strong>Characteristics:</strong>
  1816. <ul class="wp-block-list">
  1817. <li>An early variety harvested from late <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a> to early autumn.</li>
  1818.  
  1819.  
  1820.  
  1821. <li>Strong sweetness with low acidity, making it very palatable.</li>
  1822.  
  1823.  
  1824.  
  1825. <li>Soft and juicy flesh with a refreshing taste.</li>
  1826.  
  1827.  
  1828.  
  1829. <li>Best enjoyed fresh.</li>
  1830. </ul>
  1831. </li>
  1832. </ul>
  1833.  
  1834.  
  1835.  
  1836. <h3 class="wp-block-heading"><strong>Early Fuji</strong></h3>
  1837.  
  1838.  
  1839.  
  1840. <ul class="wp-block-list">
  1841. <li><strong>Season:</strong> Early to mid-October</li>
  1842.  
  1843.  
  1844.  
  1845. <li><strong>Characteristics:</strong>
  1846. <ul class="wp-block-list">
  1847. <li>An early variety of the popular Fuji apple, harvested in early autumn.</li>
  1848.  
  1849.  
  1850.  
  1851. <li>Well-balanced sweetness and acidity, with a rich flavor.</li>
  1852.  
  1853.  
  1854.  
  1855. <li>Firm, crisp flesh that provides a satisfying crunch.</li>
  1856.  
  1857.  
  1858.  
  1859. <li>Good storage qualities, allowing it to be enjoyed for a long time.</li>
  1860. </ul>
  1861. </li>
  1862. </ul>
  1863.  
  1864.  
  1865.  
  1866. <h3 class="wp-block-heading"><strong>Fuji</strong></h3>
  1867.  
  1868.  
  1869.  
  1870. <ul class="wp-block-list">
  1871. <li><strong>Season:</strong> Mid-November to late December</li>
  1872.  
  1873.  
  1874.  
  1875. <li><strong>Characteristics:</strong>
  1876. <ul class="wp-block-list">
  1877. <li>The most popular apple variety in Japan, harvested from late autumn to winter.</li>
  1878.  
  1879.  
  1880.  
  1881. <li>Very sweet with a subtle tartness and extremely juicy.</li>
  1882.  
  1883.  
  1884.  
  1885. <li>Firm flesh that stays crisp for a long time.</li>
  1886.  
  1887.  
  1888.  
  1889. <li>Excellent storage quality, can be kept in the refrigerator for several months.</li>
  1890. </ul>
  1891. </li>
  1892. </ul>
  1893.  
  1894.  
  1895.  
  1896. <h3 class="wp-block-heading"><strong>Orin (Oorin)</strong></h3>
  1897.  
  1898.  
  1899.  
  1900. <ul class="wp-block-list">
  1901. <li><strong>Season:</strong> Mid-October to late November</li>
  1902.  
  1903.  
  1904.  
  1905. <li><strong>Characteristics:</strong>
  1906. <ul class="wp-block-list">
  1907. <li>Known for its yellow skin, harvested from mid to late autumn.</li>
  1908.  
  1909.  
  1910.  
  1911. <li>Strong sweetness with low acidity, making it easy to eat.</li>
  1912.  
  1913.  
  1914.  
  1915. <li>Fragrant with soft flesh.</li>
  1916.  
  1917.  
  1918.  
  1919. <li>Great for eating fresh or in salads.</li>
  1920. </ul>
  1921. </li>
  1922. </ul>
  1923.  
  1924.  
  1925.  
  1926. <h3 class="wp-block-heading"><strong>Jonagold</strong></h3>
  1927.  
  1928.  
  1929.  
  1930. <ul class="wp-block-list">
  1931. <li><strong>Season:</strong> Mid-October to late November</li>
  1932.  
  1933.  
  1934.  
  1935. <li><strong>Characteristics:</strong>
  1936. <ul class="wp-block-list">
  1937. <li>A cross between Golden Delicious and Jonathan, harvested in mid to late autumn.</li>
  1938.  
  1939.  
  1940.  
  1941. <li>Excellent balance of sweetness and acidity with a rich flavor.</li>
  1942.  
  1943.  
  1944.  
  1945. <li>Firm, crisp flesh that offers a satisfying crunch.</li>
  1946.  
  1947.  
  1948.  
  1949. <li>Suitable for fresh eating, cooking, and desserts.</li>
  1950. </ul>
  1951. </li>
  1952. </ul>
  1953.  
  1954.  
  1955.  
  1956. <h3 class="wp-block-heading"><strong>Kogyoku (Jonathan)</strong></h3>
  1957.  
  1958.  
  1959.  
  1960. <ul class="wp-block-list">
  1961. <li><strong>Season:</strong> Early to mid-October</li>
  1962.  
  1963.  
  1964.  
  1965. <li><strong>Characteristics:</strong>
  1966. <ul class="wp-block-list">
  1967. <li>Known for its strong tartness, harvested in early autumn.</li>
  1968.  
  1969.  
  1970.  
  1971. <li>Bright red skin and smaller size.</li>
  1972.  
  1973.  
  1974.  
  1975. <li>High acidity makes it ideal for cooking and baking.</li>
  1976.  
  1977.  
  1978.  
  1979. <li>Often used in jams, pies, and compotes.</li>
  1980. </ul>
  1981. </li>
  1982. </ul>
  1983.  
  1984.  
  1985.  
  1986. <h2 class="wp-block-heading">Regional Characteristics of Japanese Apple</h2>
  1987.  
  1988.  
  1989.  
  1990. <h3 class="wp-block-heading">Aomori Prefecture</h3>
  1991.  
  1992.  
  1993.  
  1994. <p>Overview: Aomori Prefecture leads Japan&#8217;s apple production, contributing approximately 50% of the country&#8217;s total apple yield. The prefecture&#8217;s climate and soil favor apple cultivation. Cold winters and humid summers characterize the region&#8217;s climate, with notable temperature fluctuations between day and night. These conditions enhance the apples&#8217; sweetness and flavor.</p>
  1995.  
  1996.  
  1997.  
  1998. <p>Notable Varieties: Fuji, Tsugaru, Orin, Jonagold, and Sekai Ichi (literally &#8220;World&#8217;s Best&#8221;) stand out among Aomori&#8217;s apple varieties.</p>
  1999.  
  2000.  
  2001.  
  2002. <p>Characteristics: Aomori apples boast substantial size, high sugar content, and exceptional storage capabilities. The balance between sweetness and acidity contributes to their widespread popularity.</p>
  2003.  
  2004.  
  2005.  
  2006. <h3 class="wp-block-heading">Nagano Prefecture</h3>
  2007.  
  2008.  
  2009.  
  2010. <p>Overview: Nagano is another significant apple-producing region in Japan, renowned for the superior quality of its apples.<br>The climate of the region is characterised by a wide range of temperatures, with significant fluctuations between day and night. The region exhibits a notable diurnal temperature variation, particularly in the highland areas. The temperature variation contributes to the development of a higher sugar content in the apples.<br>Notable Varieties: The cultivars in question are Fuji, Shinano Sweet, Shinano Gold, and Akibae.<br>The following characteristics are notable: Nagano apples are renowned for their crisp texture, juiciness, and well-balanced sweetness and acidity. The cool climate and fertile soil contribute to the high quality of the apples.</p>
  2011.  
  2012.  
  2013.  
  2014. <h3 class="wp-block-heading">Iwate Prefecture</h3>
  2015.  
  2016.  
  2017.  
  2018. <p>Overview: Iwate, situated within the <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">Tohoku region</a>, has earned renown for its apple production. The Kitakami Basin stands out as an area of particular excellence in apple cultivation.<br>The climate of Iwate is similar to that of Aomori, with cold winters and warm summers that allow for significant temperature differences between day and night. This climate is conducive to apple cultivation.<br>Notable varieties of apples grown in Iwate include Fuji, Jonagold, and Mutsu.</p>
  2019.  
  2020.  
  2021.  
  2022. <h3 class="wp-block-heading">Yamagata Prefecture</h3>
  2023.  
  2024.  
  2025.  
  2026. <p>Overview: Additionally, Yamagata is a prominent apple-producing region, renowned for its diverse fruit cultivation, including cherries and pears.<br>The climate of Yamagata Prefecture is characterized by a temperate climate with distinct seasons. The climate of Yamagata is temperate, with distinct seasons that facilitate the cultivation of flavorful apples.<br>Notable Varieties: The most prevalent varieties of apples cultivated in Yamagata Prefecture are Fuji, Jonagold, and Tsugaru.Characteristics: Yamagata apples stand out for their aesthetic appeal, showcasing vibrant hues and a lustrous sheen. They also boast high juice content and intense flavor.<br><mark class="annotation-text annotation-text-yoast" id="annotation-text-1a617ba8-d892-4935-91d7-51026b779436"></mark></p>
  2027.  
  2028.  
  2029.  
  2030. <h3 class="wp-block-heading">Akita Prefecture</h3>
  2031.  
  2032.  
  2033.  
  2034. <p>Overview: The northern Japanese prefecture of Akita produces a variety of apples with distinctive characteristics. The region&#8217;s cool climate features a significant temperature difference between day and night, enhancing the apples&#8217; sweetness.</p>
  2035.  
  2036.  
  2037.  
  2038. <p>Notable Varieties: Fuji, Orin, and Akane stand out among Akita&#8217;s apple cultivars.</p>
  2039.  
  2040.  
  2041.  
  2042. <p>Characteristics: Akita apples boast exceptional sweetness and crisp texture. They also exhibit an attractive hue and superior quality, contributing to their reputation.</p>
  2043.  
  2044.  
  2045.  
  2046. <h3 class="wp-block-heading">Fukushima Prefecture</h3>
  2047.  
  2048.  
  2049.  
  2050. <p>Overview: Fukushima Prefecture is renowned for its diverse agricultural output, including the cultivation of premium apples.<br>The climate of the region is conducive to apple cultivation, with distinct seasons and a favorable balance of precipitation and sunlight. The region&#8217;s climate is conducive to apple cultivation, exhibiting distinct seasons and a favorable balance of precipitation and solar radiation.<br>Notable Varieties: The most prevalent varieties are Fuji, Kogyoku (Jonathan), and Tsugaru.<br>The characteristics of the apples grown in Fukushima are as follows: Fukushima apples are esteemed for their optimal balance of sweetness and acidity, as well as their firm and juicy texture.</p>
  2051.  
  2052.  
  2053.  
  2054. <h3 class="wp-block-heading">Shizuoka Prefecture</h3>
  2055.  
  2056.  
  2057.  
  2058. <p>Overview: Although Shizuoka Prefecture is more renowned for its tea production, it also cultivates apples, particularly in the mountainous regions.<br>The climate of the region is characterized by a temperate climate with mild winters and warm summers. The climate is comparatively mild, which results in a slightly different flavor profile for the apples.<br>Notable Varieties: The most notable varieties are Fuji, Orin, and Tsugaru.<br>The characteristics of the apples are as follows: The apples cultivated in Shizuoka are renowned for their sweetness and aromatic flavor. In comparison to apples originating from regions with a colder climate, these apples are observed to exhibit a slightly reduced level of firmness.</p>
  2059.  
  2060.  
  2061.  
  2062. <h3 class="wp-block-heading">Hokkaido Prefecture</h3>
  2063.  
  2064.  
  2065.  
  2066. <p>Overview: Hokkaido, the northernmost island of Japan, is also a significant apple-producing region, benefiting from its cool climate.<br>The climate of Hokkaido is characterized by a cool and dry climate with a significant diurnal temperature range, which is conducive to the cultivation of apples with a high sugar content. The cool and dry climate of Hokkaido, with a significant diurnal temperature range, is conducive to the cultivation of apples with a high sugar content.<br>Notable Varieties: The cultivars Fuji, Tsugaru, and Hokuto are particularly noteworthy.<br>The following characteristics are notable: Hokkaido apples are renowned for their crisp texture and sweetness. The cool climate contributes to the formation of apples with a distinctive flavor profile.</p>
  2067.  
  2068.  
  2069.  
  2070. <p class="is-style-icon_info">The diverse climatic and soil conditions of these regions allow for the production of apples with distinctive characteristics, contributing to the rich and highly regarded diversity of Japanese apples.</p>
  2071.  
  2072.  
  2073.  
  2074. <h2 class="wp-block-heading">Cultivation Method</h2>
  2075.  
  2076.  
  2077.  
  2078. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/30636283_s.jpg" alt="many apples" class="wp-image-20999" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/09/30636283_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30636283_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/09/30636283_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2079.  
  2080.  
  2081.  
  2082. <p>To grow high-quality apples, farmers need to carefully manage the flowering and fruit thinning processes. Farmers grow apples either with or without protective bags. Unbagged apples receive more sunlight, increasing their sugar content but reducing color. Bagged apples develop better color and storage quality. Sunlight plays a crucial role in coloring, so growers use techniques like leaf removal, fruit rotation, and reflective sheets to enhance it. Some varieties, which growers identify with &#8220;san&#8221; at the beginning of their name, grow without bags and offer exceptional sweetness despite their less appealing appearance.</p>
  2083.  
  2084.  
  2085.  
  2086. <h2 class="wp-block-heading">FAQ</h2>
  2087.  
  2088.  
  2089.  
  2090. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  2091. <div class="swell-block-faq__item"><dt class="faq_q">Differences between Japanese and American apples</dt><dd class="faq_a">
  2092. <p>In Japan, red varieties of apples are mainly popular, and varieties with a strong sweetness and aroma and tight flesh, such as the Fuji, are favored. Characteristically, “honeyed” apples are considered a sign of good taste, and large, magnificent apples are highly prized.<br>American apples are not only red, but green varieties are also common, so much so that they have a color name, “apple green. The most popular varieties are those with a good balance of acidity and sweetness, such as Jonagold, and are suitable for use in confectionery and cooking.</p>
  2093. </dd></div>
  2094.  
  2095.  
  2096.  
  2097. <div class="swell-block-faq__item"><dt class="faq_q">Where are the main apple-growing regions in Japan?</dt><dd class="faq_a">
  2098. <p>The main production areas are cool regions such as Aomori, Nagano, and Yamagata prefectures.</p>
  2099. </dd></div>
  2100. </dl>
  2101. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Differences between Japanese and American apples","acceptedAnswer":{"@type":"Answer","text":"<p>In Japan, red varieties of apples are mainly popular, and varieties with a strong sweetness and aroma and tight flesh, such as the Fuji, are favored. Characteristically, “honeyed” apples are considered a sign of good taste, and large, magnificent apples are highly prized.<br>American apples are not only red, but green varieties are also common, so much so that they have a color name, “apple green. The most popular varieties are those with a good balance of acidity and sweetness, such as Jonagold, and are suitable for use in confectionery and cooking.<\/p>"}},{"@type":"Question","name":"Where are the main apple-growing regions in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>The main production areas are cool regions such as Aomori, Nagano, and Yamagata prefectures.<\/p>"}}]}</script>
  2102.  
  2103.  
  2104.  
  2105. <h2 class="wp-block-heading">Takeaway</h2>
  2106.  
  2107.  
  2108.  
  2109. <p>Japanese apples, or &#8220;ringo,&#8221; are highly valued for their quality and flavor. With varieties like Fuji, Tsugaru, and Orin, they offer a range of tastes from sweet to tangy, making them a popular choice both in Japan and around the world. The cultivation methods ensure that these apples are not only delicious but also visually appealing. Whether enjoyed fresh or used in cooking, Japanese apples are a testament to the country&#8217;s dedication to producing top-notch fruit.</p>
  2110.  
  2111.  
  2112.  
  2113. <p class="has-border -border03 is-style-bg_stripe">There are other fruits in Japan that we recommend that you should try out.</p>
  2114.  
  2115.  
  2116. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2117. <div class="p-blogCard__inner">
  2118. <span class="p-blogCard__caption">Apple Aomori</span>
  2119. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/11/22701758_m-300x201.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2120. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tohoku/aomori/aomori-apple/">Aomori Apple (青森りんご)</a>
  2121. <span class="p-blogCard__excerpt">Apples are one of the fruits that Japanese people widely love. Aomori Prefecture is known as &#8220;Japan&#8217;s best apple prefecture.&#8221; Many believe it is the best in&#8230;</span> </div>
  2122. </div>
  2123. </div>
  2124. </div>
  2125.  
  2126. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2127. <div class="p-blogCard__inner">
  2128. <span class="p-blogCard__caption">Melon</span>
  2129. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/08/24819944_m-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2130. <a class="p-blogCard__title" href="https://www.foodinjapan.org/hokkaido/yuubari-melon/">Yuubari melon (夕張メロン)</a>
  2131. <span class="p-blogCard__excerpt">The Yuubari King Melon, often called the Yūbari Melon, is a jewel of Japanese agriculture, cultivated only in Yūbari City, Hokkaido. Revered for its impeccab&#8230;</span> </div>
  2132. </div>
  2133. </div>
  2134. </div>
  2135.  
  2136. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2137. <div class="p-blogCard__inner">
  2138. <span class="p-blogCard__caption">fruit sandwich</span>
  2139. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/04/25401759_m-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2140. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/fruit-sandwich/">Fruit sandwich (フルーツサンド)</a>
  2141. <span class="p-blogCard__excerpt">If you consider yourself a food enthusiast and enjoy trying unique and tasty snacks or desserts, then you should give the Fruit Sandwich in Japan a try. This&#8230;</span> </div>
  2142. </div>
  2143. </div>
  2144. </div><p>The post <a href="https://www.foodinjapan.org/japan/japanese-apple/">Japanese apple (りんご)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2145. ]]></content:encoded>
  2147. <wfw:commentRss>https://www.foodinjapan.org/japan/japanese-apple/feed/</wfw:commentRss>
  2148. <slash:comments>0</slash:comments>
  2151. </item>
  2152. <item>
  2153. <title>Ise ebi (伊勢海老)</title>
  2154. <link>https://www.foodinjapan.org/kansai/mie/ise-ebi/</link>
  2155. <comments>https://www.foodinjapan.org/kansai/mie/ise-ebi/#respond</comments>
  2157. <dc:creator><![CDATA[Krisha]]></dc:creator>
  2158. <pubDate>Fri, 06 Sep 2024 15:52:20 +0000</pubDate>
  2159. <category><![CDATA[Kansai]]></category>
  2160. <category><![CDATA[Mie]]></category>
  2161. <category><![CDATA[ebi]]></category>
  2162. <category><![CDATA[ise ebi]]></category>
  2163. <category><![CDATA[Japanese food]]></category>
  2164. <category><![CDATA[lobster]]></category>
  2165. <category><![CDATA[Local food in Japan]]></category>
  2166. <category><![CDATA[regionalfoodjapan]]></category>
  2167. <category><![CDATA[seafood]]></category>
  2168. <category><![CDATA[shrimp]]></category>
  2169. <category><![CDATA[Traditional Food in Japan]]></category>
  2170. <category><![CDATA[伊勢海老]]></category>
  2171. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20953</guid>
  2172.  
  2173. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/ise-ebi-spiny-lobster.jpg" class="webfeedsFeaturedVisual" /></p>
  2174. <p>Ise ebi, or Japanese spiny lobster, is a prized delicacy in Japan, known for its sweet, tender meat and deep cultural significance. From festive New Year’s dishes to symbols of longevity and success, Ise ebi holds a special place in Japanese cuisine. In this article, we’ll explore its rich history, unique role in celebrations, and [&#8230;]</p>
  2175. <p>The post <a href="https://www.foodinjapan.org/kansai/mie/ise-ebi/">Ise ebi (伊勢海老)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2176. ]]></description>
  2177. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/ise-ebi-spiny-lobster.jpg" class="webfeedsFeaturedVisual" /></p>
  2178. <p>Ise ebi, or Japanese spiny lobster, is a prized delicacy in Japan, known for its sweet, tender <a href="https://www.foodinjapan.org/japan/karubi/">meat</a> and deep cultural significance. From festive New Year’s dishes to symbols of longevity and success, Ise ebi holds a special place in Japanese cuisine. In this article, we’ll explore its rich history, unique role in celebrations, and why it remains a must-try dish for anyone curious about <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> culture.</p>
  2179.  
  2180.  
  2181.  
  2182. <h2 class="wp-block-heading">What is Ise ebi?</h2>
  2183.  
  2184.  
  2185.  
  2186. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/spiny-lobster.jpg" alt="Spiny lobster on wooden plate" class="wp-image-21031" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/spiny-lobster.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/spiny-lobster-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/spiny-lobster-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2187.  
  2188.  
  2189.  
  2190. <p>Ise ebi (伊勢海老), also known as Japanese spiny lobster or Ise lobster, is a highly prized type of crustacean caught in Mie Prefecture, Japan. Ise ebi, or Japanese spiny lobster, usually grows to about 20 to 30 cm long, though some can reach over 40 cm. They have a reddish-brown body with white stripes and spots, along with long antennae. These lobsters are found in the warm waters of the western Pacific, particularly around Japan, the East China Sea, and the South China Sea. Known for their delicious taste, they are a popular luxury ingredient in Japan, often featured in osechi cuisine during the New Year. Although named after Ise Bay, they are caught in various regions.</p>
  2191.  
  2192.  
  2193.  
  2194. <h2 class="wp-block-heading">History</h2>
  2195.  
  2196.  
  2197.  
  2198. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/lobster.jpg" alt="ise ebi cut into two" class="wp-image-21034" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/lobster.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/lobster-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/lobster-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2199.  
  2200.  
  2201.  
  2202. <p>Shrimp consumption in Japan dates back to the Jomon period, but a book first mentioned them during the Nara period in the &#8220;Izumo Fudoki.&#8221; By the Muromachi period, samurai wedding banquets featured shrimp as an essential dish, symbolizing luxury and purity as a natural Japanese ingredient. The name &#8220;Ise Ebi&#8221; for spiny lobster gained popularity over time, replacing various regional names. Kyoto called it &#8220;Ise Ebi,&#8221; Edo knew it as &#8220;Kamakura Ebi,&#8221; and Owari referred to it as &#8220;Shima Ebi.&#8221; These names indicated the lobsters&#8217; source regions, demonstrating how branding evolved with changing times and market dynamics.</p>
  2203.  
  2204.  
  2205.  
  2206. <h2 class="wp-block-heading">Importance and rarity of Ise ebi</h2>
  2207.  
  2208.  
  2209.  
  2210. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/DSC06050.jpg" alt="fried ise ebi" class="wp-image-21032" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/DSC06050.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/DSC06050-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/DSC06050-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2211.  
  2212.  
  2213.  
  2214. <ul class="wp-block-list is-style-triangle_list has-swl-pale-03-background-color has-background">
  2215. <li><strong>Prayers for longevity</strong>&nbsp;: Due to their distinctive appearance, spiny lobsters are considered a symbol of health and longevity.</li>
  2216.  
  2217.  
  2218.  
  2219. <li><strong>Success</strong>&nbsp;: Shedding his skin more than 30 times is seen as a symbol of smooth promotion and career advancement.</li>
  2220.  
  2221.  
  2222.  
  2223. <li><strong>Long-lasting military fortune</strong>&nbsp;: The shape of the shell resembles military armor, and it is considered a symbol of victory and success.</li>
  2224. </ul>
  2225.  
  2226.  
  2227.  
  2228. <p>While many shrimp species are farmed, spiny lobsters are only &#8220;naturally caught.&#8221; This rarity gives them even more value, making them the perfect food for the special occasion of New Year&#8217;s.</p>
  2229.  
  2230.  
  2231.  
  2232. <h3 class="wp-block-heading">it may look like an Ise lobster, it isn&#8217;t always the real deal.</h3>
  2233.  
  2234.  
  2235.  
  2236. <p>The true Ise lobster (Neogonodactylus zenkevitchi) belongs to the Panulirus genus and family, specifically the species Panulirus japonicus. Several species closely relate to the Ise lobster. These include the &#8220;Goshiki lobster,&#8221; which lives in Okinawa, and the &#8220;Southern Ise lobster,&#8221; which inhabits waters around Australia and Africa. Often, the more affordable lobsters available in the market are Southern Ise lobsters, which are a different species.</p>
  2237.  
  2238.  
  2239.  
  2240. <p>Furthermore, the highly esteemed &#8220;lobster,&#8221; designated as the Homarus lobster or colloquially known as the European or American lobster, is a member of the Nephropidae family and possesses a distinctive flavor and texture in comparison to the Ise lobster.</p>
  2241.  
  2242.  
  2243.  
  2244. <p>The true Ise lobster is endemic to a restricted geographical range and is the sole species to inhabit this habitat. Given the decline in catch rates, it is anticipated that the Ise lobster will become an increasingly luxury item in the future.</p>
  2245.  
  2246.  
  2247.  
  2248. <p class="is-style-icon_pen">Cited from Ise <a href="https://www.chunagon.com/Page/Feature/iseebi_season.aspx" target="_blank" rel="noreferrer noopener nofollow">Ebi Ryori Chunagon</a></p>
  2249.  
  2250.  
  2251.  
  2252. <h2 class="wp-block-heading">Season of Ise ebi</h2>
  2253.  
  2254.  
  2255.  
  2256. <p>The optimal season for harvesting the Ise ebi (Japanese spiny lobster) in Japan is from autumn to early winter, specifically October to January. During this period, Ise ebi are at their peak in terms of flavor and texture.The official fishing season begins on October 1st and runs until April 30th. However, lobsters taste best during the first few months of this period.This timeframe coincides with the lobsters&#8217; preparation for winter, resulting in plump, flavorful meat.</p>
  2257.  
  2258.  
  2259.  
  2260. <h2 class="wp-block-heading">Connection of Ise ebi and Osechi</h2>
  2261.  
  2262.  
  2263.  
  2264. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/ise-ebi.jpg" alt="raw spiny lobster" class="wp-image-21030" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/ise-ebi.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/ise-ebi-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/ise-ebi-500x333.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2265.  
  2266.  
  2267.  
  2268. <p>In osechi cuisine, spiny lobster holds deep symbolic meaning. Its bent shape resembles an older person, symbolizing a wish for a long and healthy life. When cooked, its vibrant colors represent happiness and blessings. The lobster’s ability to shed its shell repeatedly stands for new beginnings and eternal youth. Its strong, bouncing movements are seen as a symbol of rising luck. As an essential part of osechi, spiny lobster plays a key role in the rich tradition of celebrating the Japanese New Year.</p>
  2269.  
  2270.  
  2271.  
  2272. <h2 class="wp-block-heading"><strong>Grilled spiny lobster with miso</strong> Recipe</h2>
  2273.  
  2274.  
  2275.  
  2276. <h3 class="wp-block-heading">Grilled spiny lobster with miso Ingredients</h3>
  2277.  
  2278.  
  2279.  
  2280. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients</th><th>Measurements</th></tr></thead><tbody><tr><td>Spiny lobster </td><td>50g</td></tr><tr><td>Lemon</td><td>20g</td></tr><tr><td><a href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">Alcohol</a></td><td>14g</td></tr><tr><td>Mirin</td><td>14g</td></tr><tr><td><a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">Miso</a></td><td>14g</td></tr></tbody></table></figure>
  2281.  
  2282.  
  2283.  
  2284. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  2285. <h3 class="wp-block-heading">How to make?</h3>
  2286.  
  2287.  
  2288.  
  2289. <div class="swell-block-step" data-num-style="circle">
  2290. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the lobster</div><div class="swell-block-step__body">
  2291. <p>Cut the spiny lobster in half. Then, put the mixed sake, mirin, and miso in a bowl.</p>
  2292. </div></div>
  2293.  
  2294.  
  2295.  
  2296. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Bake the lobster</div><div class="swell-block-step__body">
  2297. <p>Bake in an oven preheated to 200℃ for 10 minutes until golden brown.</p>
  2298. </div></div>
  2299.  
  2300.  
  2301.  
  2302. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Adding lemon</div><div class="swell-block-step__body">
  2303. <p>Finish by adding lemon.</p>
  2304. </div></div>
  2305. </div>
  2306. </div></div>
  2307.  
  2308.  
  2309.  
  2310. <h2 class="wp-block-heading">Restaurants Recommended for Ise ebi</h2>
  2311.  
  2312.  
  2313.  
  2314. <h3 class="wp-block-heading"><strong>Daiki (Ise City) (大喜)</strong></h3>
  2315.  
  2316.  
  2317.  
  2318. <figure class="wp-block-image size-full"><img decoding="async" width="639" height="395" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-1.jpg" alt="Ise ebi from Daiki" class="wp-image-20955" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-1.jpg 639w, https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-1-300x185.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/res1-1-500x309.jpg 500w" sizes="(max-width: 639px) 100vw, 639px" /></figure>
  2319.  
  2320.  
  2321.  
  2322. <p>Despite its traditional Japanese atmosphere, you can enjoy dishes centered on seasonal ingredients from Ise-Shima at reasonable prices starting from 1,000 yen. For those who want to enjoy spiny lobster, we recommend the &#8220;Spiny Lobster Course (from 10,000 yen)&#8221;, which allows you to taste 2.5 spiny lobsters from Shima cooked in various ways unique to Oki. For those who want to enjoy the abundant <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> of Ise-Shima, we recommend the &#8220;Ise-nigiri Shunkeimori&#8221; (5,000 yen).</p>
  2323.  
  2324.  
  2325.  
  2326. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/JAoxXoToNfvTr2tF7" target="_blank" rel="noreferrer noopener">2-1-48 Iwabuchi, Ise City, Mie Prefecture&nbsp;</a><br>Phone number: 0596-28-0281<br>Hours open: 11:00-14:30 (last order at 15:00) 16:30-20:30 (last order at 21:00)<br>Website: <a href="https://ise.ne.jp/daiki/" target="_blank" rel="noreferrer noopener">https://ise.ne.jp/daiki/</a></p>
  2327.  
  2328.  
  2329.  
  2330. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d6577.092057633931!2d136.713255!3d34.489039!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60045a63ec35cf1d%3A0x8f822fd507566463!2z5aSn5Zac!5e0!3m2!1sja!2sjp!4v1725074844451!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"title="googlemap"></iframe>
  2331.  
  2332.  
  2333.  
  2334. <h2 class="wp-block-heading">Takeaway</h2>
  2335.  
  2336.  
  2337.  
  2338. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="467" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Ise-ebi-伊勢海老.jpg" alt="Ise ebi with some green leaves" class="wp-image-21033" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/Ise-ebi-伊勢海老.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Ise-ebi-伊勢海老-300x219.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Ise-ebi-伊勢海老-500x365.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2339.  
  2340.  
  2341.  
  2342. <p>In Japan, Ise ebi is more than just a luxury food; it’s a symbol of tradition, celebration, and prosperity. Whether enjoyed during New Year’s osechi or at special occasions, its rich history and deep cultural significance make it a cherished part of Japanese cuisine.</p>
  2343.  
  2344.  
  2345.  
  2346. <p class="has-border -border03 is-style-bg_stripe">You can try out other Japanese cuisines we recommend below!</p>
  2347.  
  2348.  
  2349. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2350. <div class="p-blogCard__inner">
  2351. <span class="p-blogCard__caption">あわせて読みたい</span>
  2352. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/12/b1d9eb2d-osechi-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2353. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/osechi/">Osechi (おせち)</a>
  2354. <span class="p-blogCard__excerpt">Introduction to Osechi Osechi Ryori is indispensable for the Japanese New Year. Additionally, each dish has a congratulatory meaning. In addition to that, th&#8230;</span> </div>
  2355. </div>
  2356. </div>
  2357. </div>
  2358.  
  2359. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2360. <div class="p-blogCard__inner">
  2361. <span class="p-blogCard__caption">Ebi</span>
  2362. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2020/10/mosaeee-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2363. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chugoku/mosaebi-phantom-shrimp/">Mosaebi (モサエビ)</a>
  2364. <span class="p-blogCard__excerpt">When you hear &#8220;the taste of winter in Tottori Prefecture,&#8221; many people think of &#8220;Matsuba-gani&#8221; (snow crabs). When the first bustle is covered on the national&#8230;</span> </div>
  2365. </div>
  2366. </div>
  2367. </div><p>The post <a href="https://www.foodinjapan.org/kansai/mie/ise-ebi/">Ise ebi (伊勢海老)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2368. ]]></content:encoded>
  2370. <wfw:commentRss>https://www.foodinjapan.org/kansai/mie/ise-ebi/feed/</wfw:commentRss>
  2371. <slash:comments>0</slash:comments>
  2374. </item>
  2375. <item>
  2376. <title>Best Food to Eat in Winter 2024</title>
  2377. <link>https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/</link>
  2378. <comments>https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/#respond</comments>
  2380. <dc:creator><![CDATA[Krisha]]></dc:creator>
  2381. <pubDate>Tue, 03 Sep 2024 11:10:40 +0000</pubDate>
  2382. <category><![CDATA[Article]]></category>
  2383. <category><![CDATA[Japan]]></category>
  2384. <category><![CDATA[japan]]></category>
  2385. <category><![CDATA[Japanese food]]></category>
  2386. <category><![CDATA[Japanese food in winter]]></category>
  2387. <category><![CDATA[Japanese winter food]]></category>
  2388. <category><![CDATA[winter]]></category>
  2389. <category><![CDATA[winter food]]></category>
  2390. <category><![CDATA[Winter food in Japan]]></category>
  2391. <category><![CDATA[winter food in Japan 2024]]></category>
  2392. <guid isPermaLink="false">https://www.foodinjapan.org/?p=20816</guid>
  2393.  
  2394. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-Japan.jpg" class="webfeedsFeaturedVisual" /></p>
  2395. <p>Winter in Japan is a season that beckons for specific foods, with the cold weather enhancing the appeal of warm, comforting dishes that are rich in flavor and tradition. Japanese food in winter is deeply rooted in the use of seasonal ingredients, such as fresh seafood from icy waters and hearty vegetables that thrive in [&#8230;]</p>
  2396. <p>The post <a href="https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/">Best Food to Eat in Winter 2024</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2397. ]]></description>
  2398. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-Japan.jpg" class="webfeedsFeaturedVisual" /></p>
  2399. <p>Winter in Japan is a season that beckons for specific foods, with the cold weather enhancing the appeal of warm, comforting dishes that are rich in flavor and tradition. <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> in winter is deeply rooted in the use of seasonal ingredients, such as fresh <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> from icy waters and hearty <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a> that thrive in colder climates. In this article, we’ll journey through Japan’s winter food culture, highlighting beloved comfort foods and the unique ingredients that make this season’s cuisine so special.</p>
  2400.  
  2401.  
  2402.  
  2403. <h2 class="wp-block-heading">Hearty Soups and Stews in Winter</h2>
  2404.  
  2405.  
  2406.  
  2407. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/japan/nabe/">Nabe</a></h3>
  2408.  
  2409.  
  2410. <div class="wp-block-visual-portfolio alignwide">
  2411. <div class="vp-portfolio vp-uid-dc0887f9 vp-id-2jRQK"
  2412. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  2413. <div class="vp-portfolio__preloader-wrap">
  2414. <div class="vp-portfolio__preloader">
  2415. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  2416. </div>
  2417. </div>
  2418. <div class="vp-portfolio__items-wrap">
  2420. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  2421.  
  2422. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-7e6e37f6" data-vp-filter="" >
  2423. <figure class="vp-portfolio__item">
  2425. <div class="vp-portfolio__item-img-wrap">
  2426. <div class="vp-portfolio__item-img">
  2427. <a
  2428. href="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg"
  2429. >
  2431. <noscript><img decoding="async" width="1040" height="694" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg" class="wp-image-12059" alt="Nabe (鍋)" srcset="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg 1040w, https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1-1024x683.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1-768x512.jpg 768w" sizes="(max-width: 1040px) 100vw, 1040px" /></noscript><img fetchpriority="high" decoding="async" width="1040" height="694" src="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg" class="wp-image-12059 vp-lazyload" alt="Nabe (鍋)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTA0MCIgaGVpZ2h0PSI2OTQiIHZpZXdCb3g9IjAgMCAxMDQwIDY5NCIgZmlsbD0ibm9uZSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg 1040w, https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1-1024x683.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1-768x512.jpg 768w" data-sizes="auto" loading="eager">
  2432. <div class="vp-portfolio__item-overlay"></div>
  2433.  
  2434. </a> </div>
  2435. </div>
  2436.  
  2437. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2438. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2439. <div class="vp-portfolio__item-meta">
  2441. <h2 class="vp-portfolio__item-meta-title">
  2442. <a
  2443. href="https://www.foodinjapan.org/wp-content/uploads/2022/10/20171028-17-01-japanese-nabe-1.jpg"
  2444. >
  2445. nabe</a></h2>
  2446. </div>
  2447. </div>
  2448. </figcaption>
  2449. </figure>
  2450. </div>
  2452. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-e2aa29e2" data-vp-filter="" >
  2453. <figure class="vp-portfolio__item">
  2455. <div class="vp-portfolio__item-img-wrap">
  2456. <div class="vp-portfolio__item-img">
  2457. <a
  2458. href="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg"
  2459. >
  2461. <noscript><img decoding="async" width="1024" height="681" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg" class="wp-image-12139" alt="Nabe (鍋)" srcset="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1-768x511.jpg 768w" sizes="(max-width: 1024px) 100vw, 1024px" /></noscript><img decoding="async" width="1024" height="681" src="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg" class="wp-image-12139 vp-lazyload" alt="Nabe (鍋)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTAyNCIgaGVpZ2h0PSI2ODEiIHZpZXdCb3g9IjAgMCAxMDI0IDY4MSIgZmlsbD0ibm9uZSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1-768x511.jpg 768w" data-sizes="auto" loading="eager">
  2462. <div class="vp-portfolio__item-overlay"></div>
  2463.  
  2464. </a> </div>
  2465. </div>
  2466.  
  2467. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2468. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2469. <div class="vp-portfolio__item-meta">
  2471. <h2 class="vp-portfolio__item-meta-title">
  2472. <a
  2473. href="https://www.foodinjapan.org/wp-content/uploads/2022/11/24743502_m-1.jpg"
  2474. >
  2475. nabe</a></h2>
  2476. </div>
  2477. </div>
  2478. </figcaption>
  2479. </figure>
  2480. </div>
  2482. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-65d6f28b" data-vp-filter="" >
  2483. <figure class="vp-portfolio__item">
  2485. <div class="vp-portfolio__item-img-wrap">
  2486. <div class="vp-portfolio__item-img">
  2487. <a
  2488. href="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg"
  2489. >
  2491. <noscript><img decoding="async" width="640" height="512" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg" class="wp-image-1662" alt="" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1-300x240.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg" class="wp-image-1662 vp-lazyload" alt srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjUxMiIgdmlld0JveD0iMCAwIDY0MCA1MTIiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1-300x240.jpg 300w" data-sizes="auto" loading="eager">
  2492. <div class="vp-portfolio__item-overlay"></div>
  2493.  
  2494. </a> </div>
  2495. </div>
  2496.  
  2497. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2498. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2499. <div class="vp-portfolio__item-meta">
  2501. <h2 class="vp-portfolio__item-meta-title">
  2502. <a
  2503. href="https://www.foodinjapan.org/wp-content/uploads/2021/02/0183cf5f-007-895x716-1.jpg"
  2504. >
  2505. nabe</a></h2>
  2506. </div>
  2507. </div>
  2508. </figcaption>
  2509. </figure>
  2510. </div>
  2512. </div>
  2513.  
  2514. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  2516. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2517. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2518. </svg>
  2519. </div>
  2520. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  2522. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2523. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2524. </svg>
  2525. </div>
  2526. </div>
  2528. </div>
  2529. </div>
  2530.  
  2531.  
  2532. <p><a href="https://www.foodinjapan.org/article/tokyo-food/">Nabe</a> is a traditional Japanese hot pot dish where broth, vegetables, and meat or seafood cooked together in an earthenware vessel. This classic comfort food has deep roots in Japanese cuisine, dating back to the earliest use of earthenware cookware. Additionally, there are many regional variations of nabe, each made with local ingredients that reflect the unique flavors of different areas across Japan.</p>
  2533.  
  2534.  
  2535.  
  2536. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/kansai/nara/tea-okayu/">Okayu </a>/ Zosui</h3>
  2537.  
  2538.  
  2539.  
  2540. <figure class="wp-block-image size-full"><img decoding="async" width="1024" height="705" src="https://www.foodinjapan.org/wp-content/uploads/2023/12/22528171_m-2.jpg" alt="" class="wp-image-17552" srcset="https://www.foodinjapan.org/wp-content/uploads/2023/12/22528171_m-2.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2023/12/22528171_m-2-300x207.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2023/12/22528171_m-2-768x529.jpg 768w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>
  2541.  
  2542.  
  2543.  
  2544. <p>Okayu and zosui are hearty Japanese porridges made with rice and water or broth. Locals prepared Okayu by increasing the water ratio when cooking rice until it reaches a thick, soup-like consistency. You can garnish it with condiments like chopped scallions, soy sauce, or pickled umeboshi plum. Zosui is similar but made after eating a hot pot (nabe) by adding cooked rice and beaten egg to the remaining broth, creating a porridge infused with the rich flavors of the original dish.</p>
  2545.  
  2546.  
  2547.  
  2548. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/chugoku/hiroshima/nikujaga/">Nikujaga</a></h3>
  2549.  
  2550.  
  2551. <div class="wp-block-visual-portfolio alignwide">
  2552. <div class="vp-portfolio vp-uid-3241f82c vp-id-12boA3"
  2553. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  2554. <div class="vp-portfolio__preloader-wrap">
  2555. <div class="vp-portfolio__preloader">
  2556. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  2557. </div>
  2558. </div>
  2559. <div class="vp-portfolio__items-wrap">
  2561. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  2562.  
  2563. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-81e2c909" data-vp-filter="" >
  2564. <figure class="vp-portfolio__item">
  2566. <div class="vp-portfolio__item-img-wrap">
  2567. <div class="vp-portfolio__item-img">
  2568. <a
  2569. href="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg"
  2570. >
  2572. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg" class="wp-image-3342" alt="Nikujaga 肉じゃが" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg" class="wp-image-3342 vp-lazyload" alt="Nikujaga 肉じゃが" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1-300x200.jpg 300w" data-sizes="auto" loading="eager">
  2573. <div class="vp-portfolio__item-overlay"></div>
  2574.  
  2575. </a> </div>
  2576. </div>
  2577.  
  2578. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2579. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2580. <div class="vp-portfolio__item-meta">
  2582. <h2 class="vp-portfolio__item-meta-title">
  2583. <a
  2584. href="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1.jpg"
  2585. >
  2586. Nikujaga 肉じゃが</a></h2>
  2587. </div>
  2588. </div>
  2589. </figcaption>
  2590. </figure>
  2591. </div>
  2593. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-5fb0564d" data-vp-filter="" >
  2594. <figure class="vp-portfolio__item">
  2596. <div class="vp-portfolio__item-img-wrap">
  2597. <div class="vp-portfolio__item-img">
  2598. <a
  2599. href="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg"
  2600. >
  2602. <noscript><img decoding="async" width="640" height="480" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg" class="wp-image-9059" alt="Nikujaga (肉じゃが)" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323-300x225.jpeg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg" class="wp-image-9059 vp-lazyload" alt="Nikujaga (肉じゃが)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQ4MCIgdmlld0JveD0iMCAwIDY0MCA0ODAiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323-300x225.jpeg 300w" data-sizes="auto" loading="eager">
  2603. <div class="vp-portfolio__item-overlay"></div>
  2604.  
  2605. </a> </div>
  2606. </div>
  2607.  
  2608. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2609. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2610. <div class="vp-portfolio__item-meta">
  2612. <h2 class="vp-portfolio__item-meta-title">
  2613. <a
  2614. href="https://www.foodinjapan.org/wp-content/uploads/2021/08/8ab5b8c4-20190423170323.jpeg"
  2615. >
  2616. Nikujaga (肉じゃが)</a></h2>
  2617. </div>
  2618. </div>
  2619. </figcaption>
  2620. </figure>
  2621. </div>
  2623. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-6f171c0b" data-vp-filter="" >
  2624. <figure class="vp-portfolio__item">
  2626. <div class="vp-portfolio__item-img-wrap">
  2627. <div class="vp-portfolio__item-img">
  2628. <a
  2629. href="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png"
  2630. >
  2632. <noscript><img decoding="async" width="640" height="453" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png" class="wp-image-9058" alt="Nikujaga (肉じゃが)" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png 640w, https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581-300x212.png 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="453" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png" class="wp-image-9058 vp-lazyload" alt="Nikujaga (肉じゃが)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQ1MyIgdmlld0JveD0iMCAwIDY0MCA0NTMiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png 640w, https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581-300x212.png 300w" data-sizes="auto" loading="eager">
  2633. <div class="vp-portfolio__item-overlay"></div>
  2634.  
  2635. </a> </div>
  2636. </div>
  2637.  
  2638. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2639. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2640. <div class="vp-portfolio__item-meta">
  2642. <h2 class="vp-portfolio__item-meta-title">
  2643. <a
  2644. href="https://www.foodinjapan.org/wp-content/uploads/2021/08/e409cc11-228_1615257581.png"
  2645. >
  2646. Nikujaga (肉じゃが)</a></h2>
  2647. </div>
  2648. </div>
  2649. </figcaption>
  2650. </figure>
  2651. </div>
  2653. </div>
  2654.  
  2655. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  2657. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2658. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2659. </svg>
  2660. </div>
  2661. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  2663. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2664. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2665. </svg>
  2666. </div>
  2667. </div>
  2669. </div>
  2670. </div>
  2671.  
  2672.  
  2673. <p>Picture a steaming bowl of Nikujaga, where tender meat and soft potatoes mingle in a savory broth. This beloved comfort food tells a tale of regional flavors across Japan. In the west, Kansai&#8217;s kitchens sizzle with <a href="https://www.foodinjapan.org/japan/karubi/">beef</a>, while eastern Kanto cooks swear by succulent pork. Each bite of this humble dish whispers stories of local traditions and culinary pride.</p>
  2674.  
  2675.  
  2676.  
  2677. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/">Sukiyaki</a></h3>
  2678.  
  2679.  
  2680. <div class="wp-block-visual-portfolio alignwide">
  2681. <div class="vp-portfolio vp-uid-27175dff vp-id-wN97F"
  2682. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  2683. <div class="vp-portfolio__preloader-wrap">
  2684. <div class="vp-portfolio__preloader">
  2685. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  2686. </div>
  2687. </div>
  2688. <div class="vp-portfolio__items-wrap">
  2690. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  2691.  
  2692. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-e7447f5e" data-vp-filter="" >
  2693. <figure class="vp-portfolio__item">
  2695. <div class="vp-portfolio__item-img-wrap">
  2696. <div class="vp-portfolio__item-img">
  2697. <a
  2698. href="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg"
  2699. >
  2701. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg" class="wp-image-2464" alt="Sukiyaki" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg" class="wp-image-2464 vp-lazyload" alt="Sukiyaki" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1-300x200.jpg 300w" data-sizes="auto" loading="eager">
  2702. <div class="vp-portfolio__item-overlay"></div>
  2703.  
  2704. </a> </div>
  2705. </div>
  2706.  
  2707. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2708. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2709. <div class="vp-portfolio__item-meta">
  2711. <h2 class="vp-portfolio__item-meta-title">
  2712. <a
  2713. href="https://www.foodinjapan.org/wp-content/uploads/2021/05/de8c0323-4341783_s-1.jpg"
  2714. >
  2715. Sukiyaki</a></h2>
  2716. </div>
  2717. </div>
  2718. </figcaption>
  2719. </figure>
  2720. </div>
  2722. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-a8674187" data-vp-filter="" >
  2723. <figure class="vp-portfolio__item">
  2725. <div class="vp-portfolio__item-img-wrap">
  2726. <div class="vp-portfolio__item-img">
  2727. <a
  2728. href="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg"
  2729. >
  2731. <noscript><img decoding="async" width="612" height="408" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg" class="wp-image-7849" alt="Sukiyaki すき焼き" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg 612w, https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1-300x200.jpeg 300w" sizes="(max-width: 612px) 100vw, 612px" /></noscript><img decoding="async" width="612" height="408" src="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg" class="wp-image-7849 vp-lazyload" alt="Sukiyaki すき焼き" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjEyIiBoZWlnaHQ9IjQwOCIgdmlld0JveD0iMCAwIDYxMiA0MDgiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg 612w, https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1-300x200.jpeg 300w" data-sizes="auto" loading="eager">
  2732. <div class="vp-portfolio__item-overlay"></div>
  2733.  
  2734. </a> </div>
  2735. </div>
  2736.  
  2737. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2738. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2739. <div class="vp-portfolio__item-meta">
  2741. <h2 class="vp-portfolio__item-meta-title">
  2742. <a
  2743. href="https://www.foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg"
  2744. >
  2745. Sukiyaki すき焼き</a></h2>
  2746. </div>
  2747. </div>
  2748. </figcaption>
  2749. </figure>
  2750. </div>
  2752. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-98c00bc1" data-vp-filter="" >
  2753. <figure class="vp-portfolio__item">
  2755. <div class="vp-portfolio__item-img-wrap">
  2756. <div class="vp-portfolio__item-img">
  2757. <a
  2758. href="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg"
  2759. >
  2761. <noscript><img decoding="async" width="640" height="480" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg" class="wp-image-7848" alt="Sukiyaki すき焼き" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1-300x225.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg" class="wp-image-7848 vp-lazyload" alt="Sukiyaki すき焼き" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQ4MCIgdmlld0JveD0iMCAwIDY0MCA0ODAiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1-300x225.jpg 300w" data-sizes="auto" loading="eager">
  2762. <div class="vp-portfolio__item-overlay"></div>
  2763.  
  2764. </a> </div>
  2765. </div>
  2766.  
  2767. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2768. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2769. <div class="vp-portfolio__item-meta">
  2771. <h2 class="vp-portfolio__item-meta-title">
  2772. <a
  2773. href="https://www.foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg"
  2774. >
  2775. Sukiyaki すき焼き</a></h2>
  2776. </div>
  2777. </div>
  2778. </figcaption>
  2779. </figure>
  2780. </div>
  2782. </div>
  2783.  
  2784. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  2786. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2787. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2788. </svg>
  2789. </div>
  2790. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  2792. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2793. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2794. </svg>
  2795. </div>
  2796. </div>
  2798. </div>
  2799. </div>
  2800.  
  2801.  
  2802. <p>Sukiyaki is a beloved Japanese hot pot dish that features tender beef, vegetables, and a sweet soy sauce broth cooked in a cast iron pot. The beef is first stir-fried in suet (beef fat) before adding other ingredients like Japanese leek, grilled tofu, shiitake mushrooms, and <a href="https://www.foodinjapan.org/japan/shirataki/">shirataki </a><a href="https://www.foodinjapan.org/kyushu/miyazaki/nagashi-somen/">noodles</a>.</p>
  2803.  
  2804.  
  2805.  
  2806. <h2 class="wp-block-heading">Warming Beverages in Winter</h2>
  2807.  
  2808.  
  2809.  
  2810. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/japan/ryokucha/">Japanese Green Tea</a></h3>
  2811.  
  2812.  
  2813. <div class="wp-block-visual-portfolio alignwide">
  2814. <div class="vp-portfolio vp-uid-c4a30673 vp-id-1buefM"
  2815. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  2816. <div class="vp-portfolio__preloader-wrap">
  2817. <div class="vp-portfolio__preloader">
  2818. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  2819. </div>
  2820. </div>
  2821. <div class="vp-portfolio__items-wrap">
  2823. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  2824.  
  2825. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-fcd66003" data-vp-filter="" >
  2826. <figure class="vp-portfolio__item">
  2828. <div class="vp-portfolio__item-img-wrap">
  2829. <div class="vp-portfolio__item-img">
  2830. <a
  2831. href="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg"
  2832. >
  2834. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg" class="wp-image-17881" alt="Ryokucha on white cup with wooden saucer" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg" class="wp-image-17881 vp-lazyload" alt="Ryokucha on white cup with wooden saucer" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s-300x200.jpg 300w" data-sizes="auto" loading="eager">
  2835. <div class="vp-portfolio__item-overlay"></div>
  2836.  
  2837. </a> </div>
  2838. </div>
  2839.  
  2840. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2841. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2842. <div class="vp-portfolio__item-meta">
  2844. <h2 class="vp-portfolio__item-meta-title">
  2845. <a
  2846. href="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783083_s.jpg"
  2847. >
  2848. Ryokucha (緑茶)</a></h2>
  2849. </div>
  2850. </div>
  2851. </figcaption>
  2852. </figure>
  2853. </div>
  2855. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-ae83e21c" data-vp-filter="" >
  2856. <figure class="vp-portfolio__item">
  2858. <div class="vp-portfolio__item-img-wrap">
  2859. <div class="vp-portfolio__item-img">
  2860. <a
  2861. href="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg"
  2862. >
  2864. <noscript><img decoding="async" width="640" height="480" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg" class="wp-image-17882" alt="Ryokucha with dorayaki" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s-300x225.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg" class="wp-image-17882 vp-lazyload" alt="Ryokucha with dorayaki" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQ4MCIgdmlld0JveD0iMCAwIDY0MCA0ODAiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s-300x225.jpg 300w" data-sizes="auto" loading="eager">
  2865. <div class="vp-portfolio__item-overlay"></div>
  2866.  
  2867. </a> </div>
  2868. </div>
  2869.  
  2870. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2871. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2872. <div class="vp-portfolio__item-meta">
  2874. <h2 class="vp-portfolio__item-meta-title">
  2875. <a
  2876. href="https://www.foodinjapan.org/wp-content/uploads/2024/01/27885666_s.jpg"
  2877. >
  2878. Ryokucha (緑茶)</a></h2>
  2879. </div>
  2880. </div>
  2881. </figcaption>
  2882. </figure>
  2883. </div>
  2885. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-a805f049" data-vp-filter="" >
  2886. <figure class="vp-portfolio__item">
  2888. <div class="vp-portfolio__item-img-wrap">
  2889. <div class="vp-portfolio__item-img">
  2890. <a
  2891. href="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg"
  2892. >
  2894. <noscript><img decoding="async" width="1024" height="683" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg" class="wp-image-17891" alt="Ryokucha with tea leaves" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m-768x512.jpg 768w" sizes="(max-width: 1024px) 100vw, 1024px" /></noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg" class="wp-image-17891 vp-lazyload" alt="Ryokucha with tea leaves" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTAyNCIgaGVpZ2h0PSI2ODMiIHZpZXdCb3g9IjAgMCAxMDI0IDY4MyIgZmlsbD0ibm9uZSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m-768x512.jpg 768w" data-sizes="auto" loading="eager">
  2895. <div class="vp-portfolio__item-overlay"></div>
  2896.  
  2897. </a> </div>
  2898. </div>
  2899.  
  2900. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2901. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2902. <div class="vp-portfolio__item-meta">
  2904. <h2 class="vp-portfolio__item-meta-title">
  2905. <a
  2906. href="https://www.foodinjapan.org/wp-content/uploads/2024/01/27783339_m.jpg"
  2907. >
  2908. Ryokucha (緑茶)</a></h2>
  2909. </div>
  2910. </div>
  2911. </figcaption>
  2912. </figure>
  2913. </div>
  2915. </div>
  2916.  
  2917. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  2919. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2920. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2921. </svg>
  2922. </div>
  2923. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  2925. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  2926. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  2927. </svg>
  2928. </div>
  2929. </div>
  2931. </div>
  2932. </div>
  2933.  
  2934.  
  2935. <p>Japanese green tea is not only celebrated for its delightful taste and vibrant color but also for its numerous health benefits, especially during the colder months. If you&#8217;re feeling the first signs of a cold, the catechin in green tea, which gives it its distinctive sharp flavor, has powerful antibacterial and antiviral properties that can help. And so, if the chilly weather is causing you stress, the soothing sweetness and umami flavor from the amino acid L-Theanine in green tea can help ease tension and promote relaxation.</p>
  2936.  
  2937.  
  2938.  
  2939. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/kansai/kyoto/hojicha/">Hojicha</a></h3>
  2940.  
  2941.  
  2942.  
  2943. <figure class="wp-block-image size-full"><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/hojicha.jpg" alt="hojicha type of ryokucha" class="wp-image-17896" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/01/hojicha.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/01/hojicha-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/01/hojicha-768x512.jpg 768w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>
  2944.  
  2945.  
  2946.  
  2947. <p>&#8220;Hojicha&#8221; is a type of roasted Japanese green tea. It has a unique, toasty flavor that sets it apart from other types of green tea.&nbsp;Hojicha&#8217;s rich, roasted scent is incredibly comforting, almost like sitting in front of a cozy fire.</p>
  2948.  
  2949.  
  2950.  
  2951. <p>Hojicha has a mild, toasty flavor with notes of caramel and nuts, and sometimes a subtle smokiness, too. Hojicha is different from other green teas because it doesn&#8217;t have that grassy or vegetal taste. The roasting process gives hojicha a warm, welcoming aroma that&#8217;s similar to roasted nuts or coffee.</p>
  2952.  
  2953.  
  2954.  
  2955. <h3 class="wp-block-heading"><a href="https://www.foodinjapan.org/japan/japanese-matcha-tea/">Matcha Tea</a></h3>
  2956.  
  2957.  
  2958. <div class="wp-block-visual-portfolio alignwide">
  2959. <div class="vp-portfolio vp-uid-05e622cd vp-id-Z2hm81C"
  2960. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  2961. <div class="vp-portfolio__preloader-wrap">
  2962. <div class="vp-portfolio__preloader">
  2963. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  2964. </div>
  2965. </div>
  2966. <div class="vp-portfolio__items-wrap">
  2968. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  2969.  
  2970. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-d2702af4" data-vp-filter="" >
  2971. <figure class="vp-portfolio__item">
  2973. <div class="vp-portfolio__item-img-wrap">
  2974. <div class="vp-portfolio__item-img">
  2975. <a
  2976. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg"
  2977. >
  2979. <noscript><img decoding="async" width="1024" height="683" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg" class="wp-image-18980" alt="matcha tea on white cup and with chasen" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-768x512.jpg 768w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-500x333.jpg 500w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-800x534.jpg 800w" sizes="(max-width: 1024px) 100vw, 1024px" /></noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg" class="wp-image-18980 vp-lazyload" alt="matcha tea on white cup and with chasen" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTAyNCIgaGVpZ2h0PSI2ODMiIHZpZXdCb3g9IjAgMCAxMDI0IDY4MyIgZmlsbD0ibm9uZSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-768x512.jpg 768w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-500x333.jpg 500w, https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha-800x534.jpg 800w" data-sizes="auto" loading="eager">
  2980. <div class="vp-portfolio__item-overlay"></div>
  2981.  
  2982. </a> </div>
  2983. </div>
  2984.  
  2985. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  2986. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  2987. <div class="vp-portfolio__item-meta">
  2989. <h2 class="vp-portfolio__item-meta-title">
  2990. <a
  2991. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/matcha.jpg"
  2992. >
  2993.  Japanese matcha tea (抹茶ティ)</a></h2>
  2994. </div>
  2995. </div>
  2996. </figcaption>
  2997. </figure>
  2998. </div>
  3000. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-906f6dac" data-vp-filter="" >
  3001. <figure class="vp-portfolio__item">
  3003. <div class="vp-portfolio__item-img-wrap">
  3004. <div class="vp-portfolio__item-img">
  3005. <a
  3006. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg"
  3007. >
  3009. <noscript><img decoding="async" width="640" height="440" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg" class="wp-image-18978" alt="matcha tea with powder and chase" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e-300x206.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e-500x344.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="440" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg" class="wp-image-18978 vp-lazyload" alt="matcha tea with powder and chase" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQ0MCIgdmlld0JveD0iMCAwIDY0MCA0NDAiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e-300x206.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e-500x344.jpg 500w" data-sizes="auto" loading="eager">
  3010. <div class="vp-portfolio__item-overlay"></div>
  3011.  
  3012. </a> </div>
  3013. </div>
  3014.  
  3015. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3016. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3017. <div class="vp-portfolio__item-meta">
  3019. <h2 class="vp-portfolio__item-meta-title">
  3020. <a
  3021. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/5_2d72d3d6-38d4-42e9-9683-710277298d9e.jpg"
  3022. >
  3023.  Japanese matcha tea (抹茶ティ)</a></h2>
  3024. </div>
  3025. </div>
  3026. </figcaption>
  3027. </figure>
  3028. </div>
  3030. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-8129c68a" data-vp-filter="" >
  3031. <figure class="vp-portfolio__item">
  3033. <div class="vp-portfolio__item-img-wrap">
  3034. <div class="vp-portfolio__item-img">
  3035. <a
  3036. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg"
  3037. >
  3039. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg" class="wp-image-18973" alt="matcha tea on brown cup" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg" class="wp-image-18973 vp-lazyload" alt="matcha tea on brown cup" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s-500x334.jpg 500w" data-sizes="auto" loading="eager">
  3040. <div class="vp-portfolio__item-overlay"></div>
  3041.  
  3042. </a> </div>
  3043. </div>
  3044.  
  3045. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3046. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3047. <div class="vp-portfolio__item-meta">
  3049. <h2 class="vp-portfolio__item-meta-title">
  3050. <a
  3051. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/923491_s.jpg"
  3052. >
  3053.  Japanese matcha tea (抹茶ティ)</a></h2>
  3054. </div>
  3055. </div>
  3056. </figcaption>
  3057. </figure>
  3058. </div>
  3060. </div>
  3061.  
  3062. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  3064. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3065. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3066. </svg>
  3067. </div>
  3068. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  3070. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3071. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3072. </svg>
  3073. </div>
  3074. </div>
  3076. </div>
  3077. </div>
  3078.  
  3079.  
  3080. <p>These young leaves with strong umami flavors that locals aged for approximately 5 months and then made into matcha powder. So November is the start of the season to enjoy matcha tea made with tea leaves of the first harvest. Winter is the time to enjoy delicious matcha tea.</p>
  3081.  
  3082.  
  3083.  
  3084. <p>The types of matcha can be classified into three categories: ceremonial grade, premium grade, and culinary grade.<br>Ceremonial grade matcha is the highest quality and is used in tea ceremonies. It is characterized by a vibrant green color, a fine texture, and a delicate, slightly sweet flavor.<br>Premium grade matcha is suitable for daily consumption and is also high quality, though it is slightly less refined than the ceremonial grade.</p>
  3085.  
  3086.  
  3087.  
  3088. <h2 class="wp-block-heading">Indulgent Winter Desserts</h2>
  3089.  
  3090.  
  3091.  
  3092. <h3 class="wp-block-heading"><strong><a href="https://www.foodinjapan.org/kanto/tokyo-en/ichigo-daifuku/">Ichigo Daifuku</a></strong></h3>
  3093.  
  3094.  
  3095. <div class="wp-block-visual-portfolio alignwide">
  3096. <div class="vp-portfolio vp-uid-7867f75f vp-id-Z16DEqT"
  3097. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  3098. <div class="vp-portfolio__preloader-wrap">
  3099. <div class="vp-portfolio__preloader">
  3100. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  3101. </div>
  3102. </div>
  3103. <div class="vp-portfolio__items-wrap">
  3105. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  3106.  
  3107. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-bdf08347" data-vp-filter="" >
  3108. <figure class="vp-portfolio__item">
  3110. <div class="vp-portfolio__item-img-wrap">
  3111. <div class="vp-portfolio__item-img">
  3112. <a
  3113. href="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg"
  3114. >
  3116. <noscript><img decoding="async" width="1600" height="1200" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg" class="wp-image-4965" alt="" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg 1600w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-1024x768.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-768x576.jpg 768w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-1536x1152.jpg 1536w" sizes="(max-width: 1600px) 100vw, 1600px" /></noscript><img decoding="async" width="1600" height="1200" src="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg" class="wp-image-4965 vp-lazyload" alt srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTYwMCIgaGVpZ2h0PSIxMjAwIiB2aWV3Qm94PSIwIDAgMTYwMCAxMjAwIiBmaWxsPSJub25lIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg 1600w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-1024x768.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-768x576.jpg 768w, https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo-1536x1152.jpg 1536w" data-sizes="auto" loading="eager">
  3117. <div class="vp-portfolio__item-overlay"></div>
  3118.  
  3119. </a> </div>
  3120. </div>
  3121.  
  3122. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3123. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3124. <div class="vp-portfolio__item-meta">
  3126. <h2 class="vp-portfolio__item-meta-title">
  3127. <a
  3128. href="https://www.foodinjapan.org/wp-content/uploads/2021/10/c24b9dbd-daifuku-ichigo.jpg"
  3129. >
  3130. ichigo daifuku</a></h2>
  3131. </div>
  3132. </div>
  3133. </figcaption>
  3134. </figure>
  3135. </div>
  3137. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-401d7ea6" data-vp-filter="" >
  3138. <figure class="vp-portfolio__item">
  3140. <div class="vp-portfolio__item-img-wrap">
  3141. <div class="vp-portfolio__item-img">
  3142. <a
  3143. href="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg"
  3144. >
  3146. <noscript><img decoding="async" width="600" height="550" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg" class="wp-image-5083" alt="" srcset="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg 600w, https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku-300x275.jpeg 300w" sizes="(max-width: 600px) 100vw, 600px" /></noscript><img decoding="async" width="600" height="550" src="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg" class="wp-image-5083 vp-lazyload" alt srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjAwIiBoZWlnaHQ9IjU1MCIgdmlld0JveD0iMCAwIDYwMCA1NTAiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg 600w, https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku-300x275.jpeg 300w" data-sizes="auto" loading="eager">
  3147. <div class="vp-portfolio__item-overlay"></div>
  3148.  
  3149. </a> </div>
  3150. </div>
  3151.  
  3152. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3153. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3154. <div class="vp-portfolio__item-meta">
  3156. <h2 class="vp-portfolio__item-meta-title">
  3157. <a
  3158. href="https://www.foodinjapan.org/wp-content/uploads/2021/11/f271c36c-ichigo-daifuku.jpeg"
  3159. >
  3160. ichigo daifuku</a></h2>
  3161. </div>
  3162. </div>
  3163. </figcaption>
  3164. </figure>
  3165. </div>
  3167. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-9d4b376d" data-vp-filter="" >
  3168. <figure class="vp-portfolio__item">
  3170. <div class="vp-portfolio__item-img-wrap">
  3171. <div class="vp-portfolio__item-img">
  3172. <a
  3173. href="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg"
  3174. >
  3176. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg" class="wp-image-14742" alt="" srcset="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg" class="wp-image-14742 vp-lazyload" alt srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo-300x200.jpg 300w" data-sizes="auto" loading="eager">
  3177. <div class="vp-portfolio__item-overlay"></div>
  3178.  
  3179. </a> </div>
  3180. </div>
  3181.  
  3182. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3183. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3184. <div class="vp-portfolio__item-meta">
  3186. <h2 class="vp-portfolio__item-meta-title">
  3187. <a
  3188. href="https://www.foodinjapan.org/wp-content/uploads/2023/04/ichigo.jpg"
  3189. >
  3190. ichigo daifuku</a></h2>
  3191. </div>
  3192. </div>
  3193. </figcaption>
  3194. </figure>
  3195. </div>
  3197. </div>
  3198.  
  3199. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  3201. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3202. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3203. </svg>
  3204. </div>
  3205. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  3207. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3208. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3209. </svg>
  3210. </div>
  3211. </div>
  3213. </div>
  3214. </div>
  3215.  
  3216.  
  3217. <p>February marks the start of strawberry season, making it the perfect time to enjoy Ichigo daifuku, a delightful variation of traditional Japanese daifuku. Typically, daifuku consists of sweet anko bean paste wrapped in mochi (sticky rice cake). Ichigo daifuku takes this classic treat up a notch by adding fresh strawberries (Ichigo in Japanese) inside, creating a delicious combination of flavors and textures.</p>
  3218.  
  3219.  
  3220.  
  3221. <h3 class="wp-block-heading"><strong><a href="https://www.foodinjapan.org/chugoku/shimane/zenzai/">Zenzai</a>/Oshiruko</strong></h3>
  3222.  
  3223.  
  3224. <div class="wp-block-visual-portfolio alignwide">
  3225. <div class="vp-portfolio vp-uid-435ef9ce vp-id-V05RE"
  3226. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  3227. <div class="vp-portfolio__preloader-wrap">
  3228. <div class="vp-portfolio__preloader">
  3229. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  3230. </div>
  3231. </div>
  3232. <div class="vp-portfolio__items-wrap">
  3234. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  3235.  
  3236. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-b6b9a5c5" data-vp-filter="" >
  3237. <figure class="vp-portfolio__item">
  3239. <div class="vp-portfolio__item-img-wrap">
  3240. <div class="vp-portfolio__item-img">
  3241. <a
  3242. href="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg"
  3243. >
  3245. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg" class="wp-image-7992" alt="Zenzai (ぜんざい)" srcset="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg" class="wp-image-7992 vp-lazyload" alt="Zenzai (ぜんざい)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s-300x200.jpg 300w" data-sizes="auto" loading="eager">
  3246. <div class="vp-portfolio__item-overlay"></div>
  3247.  
  3248. </a> </div>
  3249. </div>
  3250.  
  3251. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3252. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3253. <div class="vp-portfolio__item-meta">
  3255. <h2 class="vp-portfolio__item-meta-title">
  3256. <a
  3257. href="https://www.foodinjapan.org/wp-content/uploads/2022/05/1ec57b44-4405109_s.jpg"
  3258. >
  3259. Zenzai  (ぜんざい)</a></h2>
  3260. </div>
  3261. </div>
  3262. </figcaption>
  3263. </figure>
  3264. </div>
  3266. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-62ba2940" data-vp-filter="" >
  3267. <figure class="vp-portfolio__item">
  3269. <div class="vp-portfolio__item-img-wrap">
  3270. <div class="vp-portfolio__item-img">
  3271. <a
  3272. href="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg"
  3273. >
  3275. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg" class="wp-image-7994" alt="Zenzai (ぜんざい)" srcset="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg" class="wp-image-7994 vp-lazyload" alt="Zenzai (ぜんざい)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s-300x200.jpg 300w" data-sizes="auto" loading="eager">
  3276. <div class="vp-portfolio__item-overlay"></div>
  3277.  
  3278. </a> </div>
  3279. </div>
  3280.  
  3281. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3282. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3283. <div class="vp-portfolio__item-meta">
  3285. <h2 class="vp-portfolio__item-meta-title">
  3286. <a
  3287. href="https://www.foodinjapan.org/wp-content/uploads/2022/05/3d6e0f24-4463564_s.jpg"
  3288. >
  3289. Zenzai  (ぜんざい)</a></h2>
  3290. </div>
  3291. </div>
  3292. </figcaption>
  3293. </figure>
  3294. </div>
  3296. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-bb7ec633" data-vp-filter="" >
  3297. <figure class="vp-portfolio__item">
  3299. <div class="vp-portfolio__item-img-wrap">
  3300. <div class="vp-portfolio__item-img">
  3301. <a
  3302. href="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg"
  3303. >
  3305. <noscript><img decoding="async" width="640" height="427" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg" class="wp-image-7993" alt="Zenzai (ぜんざい)" srcset="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg" class="wp-image-7993 vp-lazyload" alt="Zenzai (ぜんざい)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNyIgdmlld0JveD0iMCAwIDY0MCA0MjciIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s-300x200.jpg 300w" data-sizes="auto" loading="eager">
  3306. <div class="vp-portfolio__item-overlay"></div>
  3307.  
  3308. </a> </div>
  3309. </div>
  3310.  
  3311. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3312. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3313. <div class="vp-portfolio__item-meta">
  3315. <h2 class="vp-portfolio__item-meta-title">
  3316. <a
  3317. href="https://www.foodinjapan.org/wp-content/uploads/2022/05/0fe8e3ad-4457069_s.jpg"
  3318. >
  3319. Zenzai  (ぜんざい)</a></h2>
  3320. </div>
  3321. </div>
  3322. </figcaption>
  3323. </figure>
  3324. </div>
  3326. </div>
  3327.  
  3328. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  3330. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3331. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3332. </svg>
  3333. </div>
  3334. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  3336. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3337. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3338. </svg>
  3339. </div>
  3340. </div>
  3342. </div>
  3343. </div>
  3344.  
  3345.  
  3346. <p>Zenzai and Oshiruko are comforting sweet bean soups made from red adzuki beans, commonly enjoyed in Japan during the winter to stay warm. Oshiruko is a smooth soup made from koshi-an, served warm with toasted mochi squares. Zenzai, on the other hand, uses tsubu-an, which includes whole or partially crushed beans, giving it a chunkier texture. Locals usually serve Zenzai warm or cold, often topped with chestnuts and mochi balls (shiratama dango).</p>
  3347.  
  3348.  
  3349.  
  3350. <h3 class="wp-block-heading"><strong><a href="https://www.foodinjapan.org/japan/yakiimo/">Yaki-imo</a></strong></h3>
  3351.  
  3352.  
  3353. <div class="wp-block-visual-portfolio alignwide">
  3354. <div class="vp-portfolio vp-uid-5f1a8646 vp-id-Z1Mvgim"
  3355. data-vp-layout="slider" data-vp-content-source="images" data-vp-items-style="emerge" data-vp-items-click-action="url" data-vp-items-gap="15" data-vp-items-gap-vertical="" data-vp-pagination="load-more" data-vp-next-page-url="" data-vp-slider-effect="slide" data-vp-slider-items-height="80%" data-vp-slider-items-min-height="" data-vp-slider-slides-per-view="3" data-vp-slider-speed="0.3" data-vp-slider-autoplay="6" data-vp-slider-autoplay-hover-pause="false" data-vp-slider-centered-slides="false" data-vp-slider-loop="true" data-vp-slider-free-mode="false" data-vp-slider-free-mode-sticky="false" data-vp-slider-arrows="true" data-vp-slider-bullets="false" data-vp-slider-bullets-dynamic="false" data-vp-slider-mousewheel="false" data-vp-slider-thumbnails="false" >
  3356. <div class="vp-portfolio__preloader-wrap">
  3357. <div class="vp-portfolio__preloader">
  3358. <img decoding="async" loading="eager" src="https://www.foodinjapan.org/wp-content/plugins/visual-portfolio/assets/images/logo-dark.svg" alt="Visual Portfolio, Posts &amp; Image Gallery for WordPress" width="20" height="20" data-skip-lazy>
  3359. </div>
  3360. </div>
  3361. <div class="vp-portfolio__items-wrap">
  3363. <div class="vp-portfolio__items vp-portfolio__items-style-emerge vp-portfolio__items-show-overlay-hover vp-portfolio__items-show-caption-hover">
  3364.  
  3365. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-8e5be6f6" data-vp-filter="" >
  3366. <figure class="vp-portfolio__item">
  3368. <div class="vp-portfolio__item-img-wrap">
  3369. <div class="vp-portfolio__item-img">
  3370. <a
  3371. href="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg"
  3372. >
  3374. <noscript><img decoding="async" width="1024" height="683" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg" class="wp-image-13297" alt="Yakiimo (焼き芋)" srcset="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s-768x512.jpg 768w" sizes="(max-width: 1024px) 100vw, 1024px" /></noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg" class="wp-image-13297 vp-lazyload" alt="Yakiimo (焼き芋)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iMTAyNCIgaGVpZ2h0PSI2ODMiIHZpZXdCb3g9IjAgMCAxMDI0IDY4MyIgZmlsbD0ibm9uZSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIj48L3N2Zz4=" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg 1024w, https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s-768x512.jpg 768w" data-sizes="auto" loading="eager">
  3375. <div class="vp-portfolio__item-overlay"></div>
  3376.  
  3377. </a> </div>
  3378. </div>
  3379.  
  3380. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3381. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3382. <div class="vp-portfolio__item-meta">
  3384. <h2 class="vp-portfolio__item-meta-title">
  3385. <a
  3386. href="https://www.foodinjapan.org/wp-content/uploads/2023/02/25131519_s.jpg"
  3387. >
  3388. yakiimo</a></h2>
  3389. </div>
  3390. </div>
  3391. </figcaption>
  3392. </figure>
  3393. </div>
  3395. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-320005c5" data-vp-filter="" >
  3396. <figure class="vp-portfolio__item">
  3398. <div class="vp-portfolio__item-img-wrap">
  3399. <div class="vp-portfolio__item-img">
  3400. <a
  3401. href="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg"
  3402. >
  3404. <noscript><img decoding="async" width="640" height="426" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg" class="wp-image-13296" alt="Yakiimo (焼き芋)" srcset="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s-300x200.jpg 300w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg" class="wp-image-13296 vp-lazyload" alt="Yakiimo (焼き芋)" srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQyNiIgdmlld0JveD0iMCAwIDY0MCA0MjYiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s-300x200.jpg 300w" data-sizes="auto" loading="eager">
  3405. <div class="vp-portfolio__item-overlay"></div>
  3406.  
  3407. </a> </div>
  3408. </div>
  3409.  
  3410. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3411. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3412. <div class="vp-portfolio__item-meta">
  3414. <h2 class="vp-portfolio__item-meta-title">
  3415. <a
  3416. href="https://www.foodinjapan.org/wp-content/uploads/2023/02/4400811_s.jpg"
  3417. >
  3418. yakiimo</a></h2>
  3419. </div>
  3420. </div>
  3421. </figcaption>
  3422. </figure>
  3423. </div>
  3425. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-924b62ec" data-vp-filter="" >
  3426. <figure class="vp-portfolio__item">
  3428. <div class="vp-portfolio__item-img-wrap">
  3429. <div class="vp-portfolio__item-img">
  3430. <a
  3431. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg"
  3432. >
  3434. <noscript><img decoding="async" width="640" height="480" data-skip-lazy src="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg" class="wp-image-18784" alt="" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg" class="wp-image-18784 vp-lazyload" alt srcset="data:image/svg+xml;base64,PHN2ZyB3aWR0aD0iNjQwIiBoZWlnaHQ9IjQ4MCIgdmlld0JveD0iMCAwIDY0MCA0ODAiIGZpbGw9Im5vbmUiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PC9zdmc+" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg" data-srcset="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1-500x375.jpg 500w" data-sizes="auto" loading="eager">
  3435. <div class="vp-portfolio__item-overlay"></div>
  3436.  
  3437. </a> </div>
  3438. </div>
  3439.  
  3440. <figcaption class="vp-portfolio__item-caption vp-portfolio__item-caption-text-align-center">
  3441. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  3442. <div class="vp-portfolio__item-meta">
  3444. <h2 class="vp-portfolio__item-meta-title">
  3445. <a
  3446. href="https://www.foodinjapan.org/wp-content/uploads/2024/04/28463890_s1.jpg"
  3447. >
  3448. yakiimo</a></h2>
  3449. </div>
  3450. </div>
  3451. </figcaption>
  3452. </figure>
  3453. </div>
  3455. </div>
  3456.  
  3457. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-prev" tabindex="0" role="button" aria-label="Previous Slide">
  3459. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3460. <path d="M12 4L6 10L12 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3461. </svg>
  3462. </div>
  3463. <div class="vp-portfolio__items-arrow vp-portfolio__items-arrow-next" tabindex="0" role="button" aria-label="Next Slide">
  3465. <svg class="vp-svg-icon" width="20" height="20" viewBox="0 0 20 20" fill="none" xmlns="http://www.w3.org/2000/svg">
  3466. <path d="M8 4L14 10L8 16" stroke="currentColor" stroke-width="1.5" stroke-linecap="round" stroke-linejoin="round" fill="transparent" />
  3467. </svg>
  3468. </div>
  3469. </div>
  3471. </div>
  3472. </div>
  3473.  
  3474.  
  3475. <p>Yaki-imo, meaning roasted sweet potato, is a simple yet beloved winter treat in Japan. You can roast sweet potatoes at home or buy them already roasted from stores and food trucks. For a more indulgent twist, you can turn yaki-imo into a decadent dessert by following a slightly more elaborate recipe.</p>
  3476.  
  3477.  
  3478.  
  3479. <h4 class="wp-block-heading">Where to Find Yakiimo</h4>
  3480.  
  3481.  
  3482.  
  3483. <ul class="wp-block-list">
  3484. <li><strong>Street Vendors</strong>: In Japan, Yakiimo is often sold by street vendors from small trucks equipped with stone ovens. The vendors announce their presence with a distinctive call, making it easy to find them.</li>
  3485.  
  3486.  
  3487.  
  3488. <li><strong>Supermarkets and Convenience Stores</strong>: During the winter months, you can also find pre-baked Yakiimo in supermarkets and convenience stores.</li>
  3489.  
  3490.  
  3491.  
  3492. <li><strong>Homemade</strong>: Many people make Yakiimo at home using their ovens or specialized cooking equipment.</li>
  3493. </ul>
  3494.  
  3495.  
  3496.  
  3497. <h2 class="wp-block-heading">Conclusion</h2>
  3498.  
  3499.  
  3500.  
  3501. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food.jpg" alt="food in winter" class="wp-image-20820" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-500x333.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  3502.  
  3503.  
  3504.  
  3505. <p>Winter in Japan brings a variety of comforting foods. These dishes are both nourishing and warming. Hearty nabe and sweet ichigo daifuku are popular choices. They satisfy hunger and represent winter&#8217;s essence. Each dish offers its own unique benefits. By enjoying these foods, you can embrace the season fully. They provide cozy and flavorful experiences. These meals make winter in Japan truly special. Savoring them allows you to appreciate the unique charm of the season.</p>
  3506.  
  3507.  
  3508.  
  3509. <p class="has-border -border03 is-style-bg_stripe">You should try out other recommended dishes on different seasons in Japan. Below are our recommendations!</p>
  3510.  
  3511.  
  3512. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  3513. <div class="p-blogCard__inner">
  3514. <span class="p-blogCard__caption">Spring foods in Japan</span>
  3515. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/spring-on-plate-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  3516. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/spring-on-a-plate-the-seasonal-tastes-of-japan/">Spring on a Plate: The Seasonal Tastes of Japan</a>
  3517. <span class="p-blogCard__excerpt">Japanese cuisines value seasonality, ensuring dishes are made with ingredients at their peak freshness and flavor, reflecting a deep respect for nature and i&#8230;</span> </div>
  3518. </div>
  3519. </div>
  3520. </div>
  3521.  
  3522. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  3523. <div class="p-blogCard__inner">
  3524. <span class="p-blogCard__caption">Autumn Foods in Japan</span>
  3525. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Autumun-Food-in-Japani-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  3526. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">Autumn Eats: Must-Try Food in Autumn in Japan 2024</a>
  3527. <span class="p-blogCard__excerpt">Autumn in Japan, a season celebrated for its vibrant foliage and crisp air, is also when the country&#8217;s culinary scene comes alive with unique flavors and exp&#8230;</span> </div>
  3528. </div>
  3529. </div>
  3530. </div>
  3531.  
  3532. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  3533. <div class="p-blogCard__inner">
  3534. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">Summer</a> foods in Japan</span>
  3535. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/05/26462323_m-2-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  3536. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">Savoring the Flavors of Summer: Exploring Japanese Cuisine</a>
  3537. <span class="p-blogCard__excerpt">Japanese cuisine captivates people around the globe with its deep-rooted connection to the changing seasons as every season brings its own distinct atmospher&#8230;</span> </div>
  3538. </div>
  3539. </div>
  3540. </div><p>The post <a href="https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/">Best Food to Eat in Winter 2024</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  3541. ]]></content:encoded>
  3543. <wfw:commentRss>https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/feed/</wfw:commentRss>
  3544. <slash:comments>0</slash:comments>
  3547. </item>
  3548. </channel>
  3549. </rss>
  3550.  

If you would like to create a banner that links to this page (i.e. this validation result), do the following:

  1. Download the "valid RSS" banner.

  2. Upload the image to your own server. (This step is important. Please do not link directly to the image on this server.)

  3. Add this HTML to your page (change the image src attribute if necessary):

If you would like to create a text link instead, here is the URL you can use:

http://www.feedvalidator.org/check.cgi?url=https%3A//www.foodinjapan.org/feed/

Home · About · News · Docs · Terms

 
Copyright © 2002-9 Sam Ruby, Mark Pilgrim, Joseph Walton, and Phil Ringnalda