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  11. <title>Food in Japan</title>
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  13. <link>https://www.foodinjapan.org/</link>
  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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  25. <title>Food in Japan</title>
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  30. <item>
  31. <title>Jyochu (浄酎)</title>
  32. <link>https://www.foodinjapan.org/japan/jyochu/</link>
  33. <comments>https://www.foodinjapan.org/japan/jyochu/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Wed, 12 Mar 2025 16:40:01 +0000</pubDate>
  37. <category><![CDATA[Japan]]></category>
  38. <category><![CDATA[alcoholic drinks]]></category>
  39. <category><![CDATA[drinks in Japan]]></category>
  40. <category><![CDATA[Japanese alcoholic drinks]]></category>
  41. <category><![CDATA[jyochu]]></category>
  42. <category><![CDATA[浄酎]]></category>
  43. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24988</guid>
  44.  
  45. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/193072421_885665645317916_2448408571173508739_n-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/193072421_885665645317916_2448408571173508739_n-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  46. <p>Jyochu is a unique and innovative Japanese spirit that reimagines traditional sake-making with a focus on aging and depth of flavor. Unlike regular sake, Jochu is crafted to develop richer aromas and complexities over time, much like fine whiskey or wine. This modern take on Japan’s brewing heritage is gaining attention both domestically and internationally. [&#8230;]</p>
  47. <p>The post <a href="https://www.foodinjapan.org/japan/jyochu/">Jyochu (浄酎)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  48. ]]></description>
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  50. <p>Jyochu is a unique and innovative Japanese spirit that reimagines traditional sake-making with a focus on aging and depth of flavor. Unlike regular sake, Jochu is crafted to develop richer aromas and complexities over time, much like fine whiskey or wine. This modern take on Japan’s brewing heritage is gaining attention both domestically and internationally. Curious to learn more about what makes Jyochu special? Keep reading to discover its origins, craftsmanship, and why it’s becoming a new favorite among Japanese spirits.</p>
  51.  
  52.  
  53.  
  54. <h2 class="wp-block-heading">What is Jyochu?</h2>
  55.  
  56.  
  57.  
  58. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/102_bee320ae-7987-4d98-ad44-595ba4869eb1.jpg" alt="jyochu purified spirit" class="wp-image-25057"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/102_bee320ae-7987-4d98-ad44-595ba4869eb1.jpg" alt="jyochu purified spirit" class="lazyload wp-image-25057"/><figcaption class="wp-element-caption">Source: <a href="https://jo-chu.com/">Jochu (purified liquor)</a></figcaption></figure>
  59.  
  60.  
  61.  
  62. <p>&#8220;Jyochu&#8221; is a type of alcoholic drink born from a new idea and ingenious techniques, in which locals carefully select a sake purified at low temperatures. It is now attracting attention as a third type of Japanese alcoholic beverage that is neither sake nor shochu.&nbsp;It is a luxurious drink made from sake, with only the pure alcohol extracted. Made in collaboration with famous sake from all over Japan.</p>
  63.  
  64.  
  65.  
  66. <p>The reason why &#8220;jochu&#8221; is neither sake nor shochu lies in the manufacturing process. To put it simply, locals make the sake by squeezing the mash made by fermenting rice, and rice shochu by distilling the mash, but they make the &#8220;jochu&#8221; by distilling sake. Another major feature is that it is distilled at ultra-low temperatures, which was previously difficult.</p>
  67.  
  68.  
  69.  
  70. <h2 class="wp-block-heading">Jyochu History</h2>
  71.  
  72.  
  73.  
  74. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="471" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4w8kviydt9d2jpn9gje5b60yw6gk-e1738802156904.jpg" alt="jochu" class="wp-image-25056"/></noscript><img decoding="async" width="640" height="471" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='471'%20viewBox='0%200%20640%20471'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4w8kviydt9d2jpn9gje5b60yw6gk-e1738802156904.jpg" alt="jochu" class="lazyload wp-image-25056"/><figcaption class="wp-element-caption">Source: <a href="https://jo-chu.com/">Jochu (purified liquor)</a></figcaption></figure>
  75.  
  76.  
  77.  
  78. <p> Miyake Koichiro, CEO of Naorai, founded the company in 2015 with the goal of revitalizing Japan&#8217;s sake industry. Born into a family with deep ties to sake brewing in Kure, Hiroshima, he spent nine years in China selling sake, where he recognized the importance of branding and business models. Concerned about the shrinking sake market in Japan, he returned to establish Naorai and launched &#8220;Jochu&#8221; in 2020, aiming to create a premium Japanese alcohol that gains value over time, much like Western spirits. A key innovation behind Jochu is the &#8220;low-temperature purification&#8221; technique, which enhances aging potential and flavor depth, distinguishing it from traditional sake. While aged sake exists, its high water content makes long-term barrel aging challenging, requiring advanced technology and significant investment. </p>
  79.  
  80.  
  81.  
  82. <p>Miyake saw this as a barrier for smaller, locally beloved breweries, which often struggle to expand sales channels. By introducing Jochu, he hopes to create a sustainable future for sake brewing, benefiting not just brewers but also rice farmers and the broader industry.</p>
  83.  
  84.  
  85.  
  86. <h2 class="wp-block-heading">Jyochu Products</h2>
  87.  
  88.  
  89.  
  90. <h3 class="wp-block-heading">Amber Jochu &#8211; Sake Zest Spirit Aged in American White Oak Barrels</h3>
  91.  
  92.  
  93.  
  94. <p>This is a unique product of Naorai, which also handles lemons. They make this &#8220;Jyochu&#8221; by steeping a small amount of lemon peel for a certain period of time, and instead of the sourness or bitterness of citrus, it has a lemony aroma.</p>
  95.  
  96.  
  97.  
  98. <h3 class="wp-block-heading">Jochu &#8211; Purified Spirit Kinshidare Mizunara Barrel Aged</h3>
  99.  
  100.  
  101.  
  102. <p>Mizunara is a wood that Japan is proud of, and because it is rare and delicate, often used for special finishing (barrel aging). When you drink it, you will find a clearer touch and exquisite nuances like aloeswood and sandalwood.</p>
  103.  
  104.  
  105.  
  106. <h2 class="wp-block-heading">FAQ</h2>
  107.  
  108.  
  109.  
  110. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  111. <div class="swell-block-faq__item"><dt class="faq_q">What is Jo-chu?</dt><dd class="faq_a">
  112. <p>Jo-chu is a new type of Japanese spirit made by distilling sake at a low temperature of 40°C or less. It is characterized by having a sake aroma but with a taste like whiskey.</p>
  113. </dd></div>
  114.  
  115.  
  116.  
  117. <div class="swell-block-faq__item"><dt class="faq_q">What is the alcohol content of Jo-chu?</dt><dd class="faq_a">
  118. <p>The alcohol content of Jo-chu is 41%. Although it has a high alcohol content, it has a smooth taste that allows you to feel the mellowness of sake.</p>
  119. </dd></div>
  120.  
  121.  
  122.  
  123. <div class="swell-block-faq__item"><dt class="faq_q">How should I drink Jo-chu?</dt><dd class="faq_a">
  124. <p>It is recommended to drink it mixed with soda water, carbonated water, or on the rocks. You can also enjoy it straight; however, be cautious due to its high alcohol content.</p>
  125. </dd></div>
  126. </dl>
  127. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Jo-chu?","acceptedAnswer":{"@type":"Answer","text":"<p>Jo-chu is a new type of Japanese spirit made by distilling sake at a low temperature of 40°C or less. It is characterized by having a sake aroma but with a taste like whiskey.<\/p>"}},{"@type":"Question","name":"What is the alcohol content of Jo-chu?","acceptedAnswer":{"@type":"Answer","text":"<p>The alcohol content of Jo-chu is 41%. Although it has a high alcohol content, it has a smooth taste that allows you to feel the mellowness of sake.<\/p>"}},{"@type":"Question","name":"How should I drink Jo-chu?","acceptedAnswer":{"@type":"Answer","text":"<p>It is recommended to drink it mixed with soda water, carbonated water, or on the rocks. You can also enjoy it straight; however, be cautious due to its high alcohol content.<\/p>"}}]}</script>
  128.  
  129.  
  130.  
  131. <h2 class="wp-block-heading">Restaurants</h2>
  132.  
  133.  
  134.  
  135. <h3 class="wp-block-heading">Naorai Jinsekikogen Distillery (ナオライ神石高原浄溜所)</h3>
  136.  
  137.  
  138.  
  139. <p>Jouchu production base in Jinsekikogen Town, Hiroshima Prefecture. They have developed &#8220;low-temperature joryu&#8221; technology that distills sake at a low temperature of 40°C or less. They manufacture three types: &#8220;Jouchu Hakushiro,&#8221; &#8220;Jouchu Kinshiro,&#8221; and &#8220;Kohaku Jouchu.&#8221; Characterized by aroma changes (vanilla aroma/fresh aroma) due to barrel aging.</p>
  140.  
  141.  
  142.  
  143. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3ej1b4nCFbo3zpFa7">1729-3 Kobatake, Jinsekikogen-cho, Jinseki-gun, Hiroshima Prefecture</a><br>Phone number: Information not available<br>Business hours: Inquiries required<br>Website: <a href="https://jo-chu.com">https://jo-chu.com</a></p>
  144.  
  145.  
  146.  
  147. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3280.108698661147!2d133.250032!3d34.7024382!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355121f01ca6a1dd%3A0x497c144ed8c11b8!2z44OK44Kq44Op44KkIOelnuefs-mrmOWOn-a1hOa6nOaJgA!5e0!3m2!1sja!2sjp!4v1741797493372!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3280.108698661147!2d133.250032!3d34.7024382!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355121f01ca6a1dd%3A0x497c144ed8c11b8!2z44OK44Kq44Op44KkIOelnuefs-mrmOWOn-a1hOa6nOaJgA!5e0!3m2!1sja!2sjp!4v1741797493372!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  148.  
  149.  
  150.  
  151. <h2 class="wp-block-heading">Summary</h2>
  152.  
  153.  
  154.  
  155. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_5370_1.jpg" alt="three bottles of jochu" class="wp-image-25055"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_5370_1.jpg" alt="three bottles of jochu" class="lazyload wp-image-25055"/><figcaption class="wp-element-caption">Source: <a href="https://jo-chu.com/">Jochu (purified liquor)</a></figcaption></figure>
  156.  
  157.  
  158.  
  159. <p>Jyochu is a fascinating blend of tradition and innovation, offering a new way to experience Japanese craftsmanship in spirits. Its rich flavors and aging potential make it a unique addition to Japan’s diverse drinking culture. If you ever have the chance to visit Japan, don’t miss the opportunity to try Jyochu for yourself—you might just discover a new favorite drink. Be sure to pick up a bottle and experience its depth and character firsthand!</p>
  160.  
  161.  
  162.  
  163. <p class="has-border -border04 is-style-bg_stripe">If you enjoy Jyochu, you might also appreciate other aged or richly flavored Japanese drinks like koshu (aged sake) or high-quality <a href="https://www.foodinjapan.org/japan/shochu/">shochu</a> and <a href="https://www.foodinjapan.org/japan/sake/">sake</a>, which pair beautifully with a variety of Japanese dishes. Be sure to explore and find your perfect match!</p>
  164. <p>The post <a href="https://www.foodinjapan.org/japan/jyochu/">Jyochu (浄酎)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  165. ]]></content:encoded>
  167. <wfw:commentRss>https://www.foodinjapan.org/japan/jyochu/feed/</wfw:commentRss>
  168. <slash:comments>0</slash:comments>
  171. </item>
  172. <item>
  173. <title>Rosu (ロース)</title>
  174. <link>https://www.foodinjapan.org/japan/rosu/</link>
  175. <comments>https://www.foodinjapan.org/japan/rosu/#respond</comments>
  177. <dc:creator><![CDATA[Krisha]]></dc:creator>
  178. <pubDate>Tue, 11 Mar 2025 11:47:07 +0000</pubDate>
  179. <category><![CDATA[Japan]]></category>
  180. <category><![CDATA[beef]]></category>
  181. <category><![CDATA[Japanese food]]></category>
  182. <category><![CDATA[Local food in Japan]]></category>
  183. <category><![CDATA[loin]]></category>
  184. <category><![CDATA[meat]]></category>
  185. <category><![CDATA[ribeye]]></category>
  186. <category><![CDATA[rosu]]></category>
  187. <category><![CDATA[sirloin]]></category>
  188. <category><![CDATA[Traditional Food in Japan]]></category>
  189. <category><![CDATA[ロース]]></category>
  190. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25520</guid>
  191.  
  192. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  193. <p>Rosu (ロース) is one of the most popular and flavorful meat cuts in Japan, known for its perfect balance of tenderness and rich umami. Whether used in crispy tonkatsu, sizzling yakiniku, or hearty sukiyaki, this cut brings out the best in Japanese cuisine. But what exactly makes rosu so special, and how locals enjoyed it [&#8230;]</p>
  194. <p>The post <a href="https://www.foodinjapan.org/japan/rosu/">Rosu (ロース)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  195. ]]></description>
  196. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  197. <p>Rosu (ロース) is one of the most popular and flavorful meat cuts in Japan, known for its perfect balance of tenderness and rich umami. Whether used in crispy tonkatsu, sizzling yakiniku, or hearty sukiyaki, this cut brings out the best in Japanese cuisine. But what exactly makes rosu so special, and how locals enjoyed it across Japan? Keep reading to discover the unique characteristics, history, and delicious ways to savor this beloved cut of meat!</p>
  198.  
  199.  
  200.  
  201. <h2 class="wp-block-heading">What is Rosu?</h2>
  202.  
  203.  
  204.  
  205. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1_000000000216.jpg" alt="rosu on black plate" class="wp-image-25670"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1_000000000216.jpg" alt="rosu on black plate" class="lazyload wp-image-25670"/></figure>
  206.  
  207.  
  208.  
  209. <p>Beef rosu refers to the section of meat that extends from the shoulder to the hip in beef, pork, lamb, and other meats. The loin is a versatile cut that locals use in many dishes and recipes. Rosu is popular for its ideal balance between lean meat and marbled fat, making it tender yet flavorful. In Japan, rōsu specifically refers to three cuts: shoulder loin, rib loin, and sirloin, covering the area from the shoulder to the waist. Locals typically used this in dishes like tonkatsu (breaded and deep-fried pork cutlet), where you might see rosu katsu (ロースカツ) on menus. For beef, rōsu can refer to cuts like ribeye or sirloin, commonly used in yakiniku (grilled meat) or shabu-shabu (hot pot dishes).</p>
  210.  
  211.  
  212.  
  213. <h2 class="wp-block-heading">Rosu Origin</h2>
  214.  
  215.  
  216.  
  217. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/wide_thumbnail_normal.jpg" alt="rare doness beef meat" class="wp-image-25669"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/wide_thumbnail_normal.jpg" alt="rare doness beef meat" class="lazyload wp-image-25669"/></figure>
  218.  
  219.  
  220.  
  221. <p>The term rosu (ロース) in Japan originates from the English word &#8220;roast,&#8221; adapted into Japanese during the Meiji era (1868–1912) when Western cuisine began influencing Japanese food culture. Western-style butchering techniques introduced the term rosu, which refers specifically to the loin section of meat, including cuts from the shoulder loin, rib loin, and sirloin in beef and pork. Over time, rōsu became a key part of Japanese cuisine, particularly in dishes like tonkatsu (rōsu katsu), yakiniku, and sukiyaki, where its balance of meat and fat enhances both flavor and texture.</p>
  222.  
  223.  
  224.  
  225. <h2 class="wp-block-heading">Characteristics and Taste of Rosu</h2>
  226.  
  227.  
  228.  
  229. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/roastbeefjpg.jpg" alt="roasted rosu" class="wp-image-25668"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/roastbeefjpg.jpg" alt="roasted rosu" class="lazyload wp-image-25668"/></figure>
  230.  
  231.  
  232.  
  233. <p>Japanese rosu includes shoulder loin, rib loin, and sirloin cuts that span from shoulder to waist. This premium meat delivers rich umami with slightly chewy yet tender texture. Chefs incorporate rosu in beloved dishes like tonkatsu, yakiniku, sukiyaki, and shabu-shabu. Its versatility makes it a cornerstone ingredient in traditional and modern Japanese cuisine. When cooked, the fat melts, enhancing its savory taste, making it a popular choice for deep-fried, grilled, and simmered dishes.</p>
  234.  
  235.  
  236.  
  237. <h2 class="wp-block-heading">Cooking methods to bring out the flavor of loin meat.</h2>
  238.  
  239.  
  240.  
  241. <ol class="wp-block-list">
  242. <li>Salting<br>You can bring out the flavor of the meat by thinly slicing the pork loin, sprinkling it with salt, and leaving it in the refrigerator for several hours</li>
  243.  
  244.  
  245.  
  246. <li>Seasoning<br>It is effective to season with soy sauce, mirin, garlic, ginger, and other seasonings</li>
  247.  
  248.  
  249.  
  250. <li>Direct grilling<br>You can make the surface of the meat crispy and bring out its aroma</li>
  251.  
  252.  
  253.  
  254. <li>Oven baking<br>By baking slowly at a low temperature, you can trap the flavor of the meat</li>
  255.  
  256.  
  257.  
  258. <li>Proper cooking<br>It is important to keep it juicy without overcooking. The key is to insert a skewer into the center of the meat and continue baking until the meat juices become clear</li>
  259.  
  260.  
  261.  
  262. <li>Tendon cutting<br>In the case of thick-sliced pork loin, you can prevent the meat from shrinking and make it tender by making cuts with the tip of a knife at 2-3 cm intervals at the boundary between the fat and the lean meat</li>
  263. </ol>
  264.  
  265.  
  266.  
  267. <h2 class="wp-block-heading">FAQ</h2>
  268.  
  269.  
  270.  
  271. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  272. <div class="swell-block-faq__item"><dt class="faq_q">What is the difference between loin and short rib?</dt><dd class="faq_a">
  273. <p>Loin is a cut from the back, characterized by its lean meat and tenderness. On the other hand, a short rib is a cut from around the ribs, known for its fatty and juicy texture.</p>
  274. </dd></div>
  275.  
  276.  
  277.  
  278. <div class="swell-block-faq__item"><dt class="faq_q">Is loin considered a high-end cut?</dt><dd class="faq_a">
  279. <p>A loin of beef or pork is considered a high-end cut due to its tenderness and flavor. However, the most high-end cut is often tenderloin (filet).</p>
  280. </dd></div>
  281.  
  282.  
  283.  
  284. <div class="swell-block-faq__item"><dt class="faq_q">What dishes are suitable for loin?</dt><dd class="faq_a">
  285. <p>For beef loin, dishes like steak and sukiyaki are ideal. For pork loin, tonkatsu and pork sauté are optimal, highlighting the balance of lean meat and fat.</p>
  286. </dd></div>
  287. </dl>
  288. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is the difference between loin and short rib?","acceptedAnswer":{"@type":"Answer","text":"<p>Loin is a cut from the back, characterized by its lean meat and tenderness. On the other hand, a short rib is a cut from around the ribs, known for its fatty and juicy texture.<\/p>"}},{"@type":"Question","name":"Is loin considered a high-end cut?","acceptedAnswer":{"@type":"Answer","text":"<p>A loin of beef or pork is considered a high-end cut due to its tenderness and flavor. However, the most high-end cut is often tenderloin (filet).<\/p>"}},{"@type":"Question","name":"What dishes are suitable for loin?","acceptedAnswer":{"@type":"Answer","text":"<p>For beef loin, dishes like steak and sukiyaki are ideal. For pork loin, tonkatsu and pork sauté are optimal, highlighting the balance of lean meat and fat.<\/p>"}}]}</script>
  289.  
  290.  
  291.  
  292. <h2 class="wp-block-heading">Summary</h2>
  293.  
  294.  
  295.  
  296. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="452" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1e6at31773ji.jpeg" alt="rosu with leaf" class="wp-image-25671"/></noscript><img decoding="async" width="640" height="452" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='452'%20viewBox='0%200%20640%20452'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1e6at31773ji.jpeg" alt="rosu with leaf" class="lazyload wp-image-25671"/></figure>
  297.  
  298.  
  299.  
  300. <p>Rosu offers perfect balance of tenderness, juiciness, and rich flavor in Japanese cuisine. The versatile cut delivers deep umami and satisfying texture in various preparations. Try it as crispy katsu, sizzling yakiniku, or comforting sukiyaki during your visit to Japan. Purchase rosu from local markets to experience its exceptional taste in your own cooking. It’s a true delight that brings out the best in Japanese cuisine!</p>
  301.  
  302.  
  303.  
  304. <p class="has-border -border04 is-style-bg_stripe">If you enjoy the rich flavor and tenderness of rosu, you might also like hire (ヒレ, tenderloin) for a leaner option, <a href="https://www.foodinjapan.org/tag/wagyu/">wagyu </a>sirloin for an extra buttery texture, or even Japanese-style pork belly (豚バラ, butabara) for a melt-in-your-mouth experience. Be sure to explore these delicious cuts when trying Japanese cuisine!</p>
  305. <p>The post <a href="https://www.foodinjapan.org/japan/rosu/">Rosu (ロース)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  306. ]]></content:encoded>
  308. <wfw:commentRss>https://www.foodinjapan.org/japan/rosu/feed/</wfw:commentRss>
  309. <slash:comments>0</slash:comments>
  312. </item>
  313. <item>
  314. <title>Cream soda (クリームソーダ)</title>
  315. <link>https://www.foodinjapan.org/japan/cream-soda/</link>
  316. <comments>https://www.foodinjapan.org/japan/cream-soda/#respond</comments>
  318. <dc:creator><![CDATA[Krisha]]></dc:creator>
  319. <pubDate>Sun, 09 Mar 2025 16:39:08 +0000</pubDate>
  320. <category><![CDATA[Japan]]></category>
  321. <category><![CDATA[cream]]></category>
  322. <category><![CDATA[cream soda]]></category>
  323. <category><![CDATA[drinks]]></category>
  324. <category><![CDATA[drinks in Japan]]></category>
  325. <category><![CDATA[ice cream]]></category>
  326. <category><![CDATA[Japanese drinks]]></category>
  327. <category><![CDATA[soda]]></category>
  328. <category><![CDATA[クリームソーダ]]></category>
  329. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24964</guid>
  330.  
  331. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  332. <p>Everyone, have you had a cream soda this year? Have you had one yet? Really? Are you okay? Is summer over? Or rather, has summer even started yet? The fizzy soda takes your rich, iced mouth to a refreshing world.&#160;Bright, bubbly, and irresistibly nostalgic, cream soda (クリームソーダ) is a beloved treat in Japan that combines [&#8230;]</p>
  333. <p>The post <a href="https://www.foodinjapan.org/japan/cream-soda/">Cream soda (クリームソーダ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  334. ]]></description>
  335. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  336. <p>Everyone, have you had a cream soda this year? Have you had one yet? Really? Are you okay? Is summer over? Or rather, has summer even started yet? The fizzy soda takes your rich, iced mouth to a refreshing world.&nbsp;Bright, bubbly, and irresistibly nostalgic, cream soda (クリームソーダ) is a beloved treat in Japan that combines fizzy soda with a scoop of creamy ice cream. Often served in retro coffee shops and family restaurants, this colorful drink isn’t just about taste—it’s a symbol of old-school charm and childhood memories. But there’s more to cream cider than its eye-catching appearance. Keep reading to discover what makes Japanese cream ciderso special!</p>
  337.  
  338.  
  339.  
  340. <h2 class="wp-block-heading">What is Cream soda?</h2>
  341.  
  342.  
  343.  
  344. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/5114325_s.jpg" alt="blue cream soda with white background" class="wp-image-25062"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/5114325_s.jpg" alt="blue cream soda with white background" class="lazyload wp-image-25062"/></figure>
  345.  
  346.  
  347.  
  348. <p>Cream soda, which consists of ice cream floating on top of sweet soda water, is cute and has a refreshing, fizzy taste, making it the perfect drink for the upcoming season. This refreshing and visually striking beverage is often comes with a maraschino cherry, adding a touch of elegance to its playful appearance. In Japan, many products sold in containers such as cans and plastic bottles are melon flavored. Ice cream cider is deeply associated with kissaten (喫茶店), traditional Japanese coffee shops, where it has been a popular menu item for decades.</p>
  349.  
  350.  
  351.  
  352. <h2 class="wp-block-heading">Cream soda History</h2>
  353.  
  354.  
  355.  
  356. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="483" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/24401085_s.jpg" alt="blue soda cream" class="wp-image-25063"/></noscript><img decoding="async" width="640" height="483" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='483'%20viewBox='0%200%20640%20483'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/24401085_s.jpg" alt="blue soda cream" class="lazyload wp-image-25063"/></figure>
  357.  
  358.  
  359.  
  360. <p>Shiseido Parlour, established in 1902 (Meiji 35), is recognized as Japan’s first soda fountain, pioneering the manufacturing and sale of soda water and ice cream. The tradition of ice cream cider dates back to this era, and even today, you can experience its nostalgic charm at Shiseido Parlour Nagoya, located on the 12th floor of JR Central Towers. Their &#8220;Ice Cream Soda&#8221; features a vibrant, colorful soda with a scoop of original ice cream floating on top, preserving the classic style that has remained unchanged since the Taisho era. They continue to usename &#8220;Ice cream cider&#8221; continues used on the menu, reflecting its deep historical roots and enduring popularity.</p>
  361.  
  362.  
  363.  
  364. <h2 class="wp-block-heading">FAQ</h2>
  365.  
  366.  
  367.  
  368. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  369. <div class="swell-block-faq__item"><dt class="faq_q">Should I stir my cream soda before drinking it?</dt><dd class="faq_a">
  370. <p>That depends on personal preference. Some people drink it as is to enjoy the soda, while others like to keep the flavors separate until the end. Since the flavor changes completely when it is stirred, some people also like to drink it as the ice gradually breaks down.</p>
  371. </dd></div>
  372.  
  373.  
  374.  
  375. <div class="swell-block-faq__item"><dt class="faq_q">What are some tips for making a cream soda look good?</dt><dd class="faq_a">
  376. <p>The choice of glass is important. Using a stemmed glass gives an elegant look. Also, using rock ice and filling the glass to the brim with ice increases the sense of transparency.</p>
  377. </dd></div>
  378.  
  379.  
  380.  
  381. <div class="swell-block-faq__item"><dt class="faq_q">How do I make a cream soda?</dt><dd class="faq_a">
  382. <p>You can be inspired by the scenery and ingredients you encounter on your travels to create cream sodas in a variety of colors and flavors. For example, you can enjoy original cream sodas by making homemade syrups from local fruits.</p>
  383. </dd></div>
  384. </dl>
  385. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Should I stir my cream soda before drinking it?","acceptedAnswer":{"@type":"Answer","text":"<p>That depends on personal preference. Some people drink it as is to enjoy the soda, while others like to keep the flavors separate until the end. Since the flavor changes completely when it is stirred, some people also like to drink it as the ice gradually breaks down.<\/p>"}},{"@type":"Question","name":"What are some tips for making a cream soda look good?","acceptedAnswer":{"@type":"Answer","text":"<p>The choice of glass is important. Using a stemmed glass gives an elegant look. Also, using rock ice and filling the glass to the brim with ice increases the sense of transparency.<\/p>"}},{"@type":"Question","name":"How do I make a cream soda?","acceptedAnswer":{"@type":"Answer","text":"<p>You can be inspired by the scenery and ingredients you encounter on your travels to create cream sodas in a variety of colors and flavors. For example, you can enjoy original cream sodas by making homemade syrups from local fruits.<\/p>"}}]}</script>
  386.  
  387.  
  388.  
  389. <h2 class="wp-block-heading">Recommended Cream soda Shops</h2>
  390.  
  391.  
  392.  
  393. <h3 class="wp-block-heading">Shiseido Parlour Nagoya (資生堂パーラー 名古屋店)</h3>
  394.  
  395.  
  396.  
  397. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiseido-parlour.jpg" alt="shiseido parlour" class="wp-image-25064"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiseido-parlour.jpg" alt="shiseido parlour" class="lazyload wp-image-25064"/></figure>
  398.  
  399.  
  400.  
  401. <p>Shiseido Parlour is the Japan&#8217;s first soda fountain, manufacturing and selling soda water and ice cream.&nbsp; Please come and try this supreme cup of coffee, which the shop served unchanged since the early Meiji period. Seasonal ice cream sodas (this month&#8217;s recommendation, 990 yen including tax) are also available, which change every month.</p>
  402.  
  403.  
  404.  
  405. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/uEXp4LxDkZUcy4s68" target="_blank" rel="noreferrer noopener">12F JR Central Towers, 1-1-4 Meieki, Nakamura-ku, Nagoya, Aichi Prefecture</a><br>Phone number: 052-588-2240<br>Business hours: 11:00-23:00<br>Website: <a href="https://parlour.shiseido.co.jp/shoplist/nagoya/" target="_blank" rel="noreferrer noopener">https://parlour.shiseido.co.jp/shoplist/nagoya/</a></p>
  406.  
  407.  
  408.  
  409. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.4484024287394!2d136.88084727576498!3d35.17037497275642!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x600376e7918b532f%3A0xfd45e577a15cf6de!2sShiseido%20Parlour%20Nagoya%20Branch!5e0!3m2!1sen!2sph!4v1738306708453!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.4484024287394!2d136.88084727576498!3d35.17037497275642!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x600376e7918b532f%3A0xfd45e577a15cf6de!2sShiseido%20Parlour%20Nagoya%20Branch!5e0!3m2!1sen!2sph!4v1738306708453!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  410.  
  411.  
  412.  
  413. <h3 class="wp-block-heading">Cafe New Poppy (喫茶 ニューポピー)</h3>
  414.  
  415.  
  416.  
  417. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/cafe-new-poppy.jpg" alt="cafe new poppy" class="wp-image-25065"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/cafe-new-poppy.jpg" alt="cafe new poppy" class="lazyload wp-image-25065"/></figure>
  418.  
  419.  
  420.  
  421. <p>At Cafe New Poppy, you can enjoy two types of cream soda. This is a cream soda with a recipe and taste that has remained unchanged since the cafe opened in 1977. The classic look with a cherry on top also remained unchanged since then. Making this the authentic &#8220;coffee shop cream cider.&#8221; Their syrup is from natural ingredients such as organic lemon juice, star anise, cardamom, black pepper, cinnamon, shell ginger, chili pepper, ginger, butterfly pea, etc.&nbsp;</p>
  422.  
  423.  
  424.  
  425. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/2K8S3rUy4B9qtqeT8" target="_blank" rel="noreferrer noopener">1-36-52 Nagono, Nishi-ku, Nagoya</a><br>Phone number: 052-433-8188<br>Business hours: 8:00-18:00 (last orders 17:30) until 22:00 on Fridays and Saturdays<br>Website: <a href="https://www.instagram.com/kissa_new_poppy/" target="_blank" rel="noreferrer noopener">https://www.instagram.com/kissa_new_poppy/</a></p>
  426.  
  427.  
  428.  
  429. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.234947262357!2d136.89008257576515!3d35.175696272754706!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6003774cdbfc347d%3A0x8de498bfcb40311c!2sNew%20Poppy!5e0!3m2!1sen!2sph!4v1738307884532!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.234947262357!2d136.89008257576515!3d35.175696272754706!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6003774cdbfc347d%3A0x8de498bfcb40311c!2sNew%20Poppy!5e0!3m2!1sen!2sph!4v1738307884532!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  430.  
  431.  
  432.  
  433. <h2 class="wp-block-heading">Takeaway</h2>
  434.  
  435.  
  436.  
  437. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/31075972_s.jpg" alt="cream soda with coffee at side" class="wp-image-25060"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/31075972_s.jpg" alt="cream soda with coffee at side" class="lazyload wp-image-25060"/></figure>
  438.  
  439.  
  440.  
  441. <p>Whether you’re drawn to its nostalgic charm, vibrant colors, or refreshing sweetness, cream soda is a must-try treat in Japan. Found in retro coffee shops, family restaurants, and even specialty cafes, this fizzy delight offers a perfect blend of fun and flavor. If you ever visit Japan, don’t miss the chance to order one and experience the unique joy of sipping on this classic drink. With each creamy, bubbly sip, you’ll understand why it has remained a beloved favorite for generations. So go ahead—treat yourself to a cream cider and enjoy a taste of Japan’s sweet nostalgia!</p>
  442.  
  443.  
  444.  
  445. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about cream soda, you might also love trying other nostalgic Japanese treats like<a href="https://www.foodinjapan.org/kanto/tokyo-en/melon-pan/"> melon pan</a>, fruit parfaits, or pudding à la mode—all perfect companions for a sweet and refreshing experience!</p>
  446. <p>The post <a href="https://www.foodinjapan.org/japan/cream-soda/">Cream soda (クリームソーダ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  447. ]]></content:encoded>
  449. <wfw:commentRss>https://www.foodinjapan.org/japan/cream-soda/feed/</wfw:commentRss>
  450. <slash:comments>0</slash:comments>
  453. </item>
  454. <item>
  455. <title>Transform Your Space: Bringing the Japanese Tea House Experience into Your Home</title>
  456. <link>https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/</link>
  457. <comments>https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/#respond</comments>
  459. <dc:creator><![CDATA[ryo]]></dc:creator>
  460. <pubDate>Sat, 08 Mar 2025 09:39:11 +0000</pubDate>
  461. <category><![CDATA[Article]]></category>
  462. <category><![CDATA[japanese tea]]></category>
  463. <category><![CDATA[Japanese Tea at home]]></category>
  464. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25687</guid>
  465.  
  466. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='534'%20viewBox='0%200%201024%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  467. <p>Imagine stepping into a serene space where the hustle and bustle of daily life fades away. The Japanese tea house embodies tranquility and mindfulness, inviting us to savor the moment over a cup of perfectly brewed tea. But what if we could recreate that calming atmosphere right in our own homes? Bringing the Japanese tea [&#8230;]</p>
  468. <p>The post <a href="https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/">Transform Your Space: Bringing the Japanese Tea House Experience into Your Home</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  469. ]]></description>
  470. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='534'%20viewBox='0%200%201024%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  471. <p>Imagine stepping into a serene space where the hustle and bustle of daily life fades away. The Japanese tea house embodies tranquility and mindfulness, inviting us to savor the moment over a cup of perfectly brewed tea. But what if we could recreate that calming atmosphere right in our own homes?</p>
  472.  
  473.  
  474.  
  475. <p>Bringing the Japanese tea house experience into our living spaces allows us to embrace simplicity and beauty. By incorporating traditional elements and rituals, we can transform our environment into a peaceful retreat. Whether it’s the subtle aroma of matcha or the gentle sound of water boiling, each detail plays a crucial role in crafting this unique experience. Join us as we explore practical tips and ideas to create your very own tea sanctuary, right at home.</p>
  476.  
  477.  
  478.  
  479. <h2 class="wp-block-heading">Understanding the Japanese Tea House Experience</h2>
  480.  
  481.  
  482.  
  483. <p>The Japanese tea house experience fosters serenity, mindfulness, and simplicity. It invites us to appreciate beauty in its purest form, utilizing traditional elements that create a tranquil atmosphere.</p>
  484.  
  485.  
  486.  
  487. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/Japanese-tea-ceremony-tools.jpg" alt="Japanese tea ceremony tools" class="wp-image-19044" style="width:800px"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/04/Japanese-tea-ceremony-tools.jpg" alt="Japanese tea ceremony tools" class="lazyload wp-image-19044" style="width:800px"/></figure>
  488.  
  489.  
  490.  
  491. <h3 class="wp-block-heading">The Tradition and Philosophy</h3>
  492.  
  493.  
  494.  
  495. <p>The tradition of the Japanese tea house, or &#8220;chashitsu,&#8221; embodies Zen principles and emphasizes ritual. We observe a deep respect for nature, promoting harmony with our surroundings. Philosophy dictates that each tea ceremony reflects a moment of tranquility, allowing us to slow down and embrace mindfulness. This approach cultivates awareness of the present, guiding us toward a peaceful state.</p>
  496.  
  497.  
  498.  
  499. <h3 class="wp-block-heading">Key Elements of a Tea House</h3>
  500.  
  501.  
  502.  
  503. <p>Key elements enhance the tea house experience. Natural materials such as wood and stone create warmth and comfort. A tea stove serves as a focal point, boiling water for matcha, while tatami mats provide softness underfoot. Sliding doors, or &#8220;fusuma,&#8221; encourage an open feel, blending indoor and outdoor spaces. Minimal decorations, like calligraphy and flower arrangements, emphasize simplicity. Incorporating sensory details, such as the aroma of matcha and the sound of boiling water, heightens this calm environment. By including features like a <a href="https://azunafresh.com/collections/home-odor-eliminators">home air freshener</a> with natural scents, we further enhance the serene ambiance.</p>
  504.  
  505.  
  506.  
  507. <h2 class="wp-block-heading">Creating the Perfect Atmosphere at Home</h2>
  508.  
  509.  
  510.  
  511. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="682" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/high-angle-man-with-matcha-tea-1024x682.avif" alt="Creating the Perfect Atmosphere for Japanese tea at Home" class="wp-image-25690" style="width:800px"/></noscript><img decoding="async" width="1024" height="682" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/high-angle-man-with-matcha-tea-1024x682.avif" alt="Creating the Perfect Atmosphere for Japanese tea at Home" class="lazyload wp-image-25690" style="width:800px"/></figure>
  512.  
  513.  
  514.  
  515. <p>Creating the perfect atmosphere for a Japanese tea house experience involves careful consideration of space and elements that inspire tranquility.</p>
  516.  
  517.  
  518.  
  519. <h3 class="wp-block-heading">Choosing the Right Space</h3>
  520.  
  521.  
  522.  
  523. <p>We choose a quiet corner or a separate room to enhance our tea space. Selecting a location with natural light and minimal distractions fosters serenity. A small nook can serve as our tea sanctuary, where we can focus on mindfulness and the tea ceremony. Placing comfortable seating, like floor cushions or a low table, helps create an inviting environment that encourages relaxation.</p>
  524.  
  525.  
  526.  
  527. <h3 class="wp-block-heading">Incorporating Natural Elements</h3>
  528.  
  529.  
  530.  
  531. <p>We incorporate natural materials into our tea space to align with the principles of harmony. Using wood furniture, bamboo accents, and stone features invites the outdoors inside. Adding potted plants not only freshens the air but also strengthens our connection with nature. For a calming scent, we can utilize a home air freshener that features earthy fragrances like sandalwood or green tea. This enhances our sensory experience and deepens our engagement with the tea ritual. Additionally, incorporating wellness essentials like <a href="https://www.vitamart.ca/collections/zinc-citrate">zinc citrate</a> into our daily routine can further support overall well-being, reinforcing the holistic benefits of a balanced and mindful lifestyle. This enhances our sensory experience and deepens our engagement with the tea ritual.</p>
  532.  
  533.  
  534.  
  535. <h2 class="wp-block-heading">Essential Tools and Supplies</h2>
  536.  
  537.  
  538.  
  539. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="625" height="416" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1.jpeg" alt="Bringing the Japanese Tea House Experience" class="wp-image-25688" style="width:800px"/></noscript><img decoding="async" width="625" height="416" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='625'%20height='416'%20viewBox='0%200%20625%20416'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1.jpeg" alt="Bringing the Japanese Tea House Experience" class="lazyload wp-image-25688" style="width:800px"/></figure>
  540.  
  541.  
  542.  
  543. <p class="has-text-align-center">Photo by Monika Borys on Unsplash</p>
  544.  
  545.  
  546.  
  547. <p>To recreate the Japanese tea house experience, we need specific tools and supplies that enhance our ritual and connection with nature.</p>
  548.  
  549.  
  550.  
  551. <h3 class="wp-block-heading">Tea Utensils and Equipment</h3>
  552.  
  553.  
  554.  
  555. <p>We need essential tea utensils for an authentic experience. These include a matcha whisk (chasen), a tea scoop (chashaku), a tea bowl (matchawan), and a kettle for boiling water. We can also incorporate a tea tray to keep our space organized. Adding natural materials, such as a wooden tea tray, enhances the aesthetic. Having these utensils on hand simplifies our tea preparation and adds to the overall atmosphere of our tea sanctuary.</p>
  556.  
  557.  
  558.  
  559. <h3 class="wp-block-heading">Selecting Quality Tea</h3>
  560.  
  561.  
  562.  
  563. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="568" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1-1-1024x568.avif" alt="various green tea leafs" class="wp-image-25691" style="width:800px"/></noscript><img decoding="async" width="1024" height="568" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='568'%20viewBox='0%200%201024%20568'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1-1-1024x568.avif" alt="various green tea leafs" class="lazyload wp-image-25691" style="width:800px"/></figure>
  564.  
  565.  
  566.  
  567. <p>Choosing quality tea is crucial for our tea experience. Premium matcha, sourced from reputable producers, ensures rich flavor and vibrant color. Look for tea with a deep green hue and a fine, powdery texture. We should also consider blending high-quality sencha or gyokuro for variety. Inspect packaging for freshness, as it contributes significantly to taste. Quality tea supports our calm rituals and enhances the sensory elements of our tea house experience.</p>
  568.  
  569.  
  570.  
  571. <h2 class="wp-block-heading">Crafting the Ideal Tea Ceremony</h2>
  572.  
  573.  
  574.  
  575. <p>Crafting the ideal tea ceremony involves attention to detail and a focus on enhancing our sensory experience. By following a structured approach, we can create a tranquil atmosphere that reflects the essence of a traditional Japanese tea house.</p>
  576.  
  577.  
  578.  
  579. <h3 class="wp-block-heading">Step-by-Step Guide</h3>
  580.  
  581.  
  582.  
  583. <ol class="wp-block-list">
  584. <li><strong>Choose the Right Space</strong>: Select a quiet area with ample natural light. This space becomes our tea sanctuary.</li>
  585.  
  586.  
  587.  
  588. <li><strong>Prepare the Tools</strong>: Gather essential utensils like a matcha whisk, tea scoop, tea bowl, and a kettle.</li>
  589.  
  590.  
  591.  
  592. <li><strong>Boil Water</strong>: Heat water in a kettle, ensuring it’s the right temperature for the tea selected.</li>
  593.  
  594.  
  595.  
  596. <li><strong>Whisk the Matcha</strong>: Add matcha powder to the bowl, pour in hot water, and whisk until frothy.</li>
  597.  
  598.  
  599.  
  600. <li><strong>Serve and Enjoy</strong>: Pour the tea into cups, taking time to appreciate its aroma and color.</li>
  601. </ol>
  602.  
  603.  
  604.  
  605. <h3 class="wp-block-heading">Personalizing Your Ceremony</h3>
  606.  
  607.  
  608.  
  609. <p>Personalizing our tea ceremony enhances its significance. Include elements that reflect our unique tastes and style. Use items such as unique tea utensils or incorporate personal mementos. These additions encourage a deeper connection to our ritual, making it a true reflection of our personality while fostering tranquility.</p>
  610.  
  611.  
  612.  
  613. <h2 class="wp-block-heading">Enhancing Your Experience</h2>
  614.  
  615.  
  616.  
  617. <p>Enhancing our Japanese tea house experience at home involves thoughtful details that elevate the entire atmosphere. We focus on the sensory elements, ensuring every aspect contributes to tranquility and connection with nature. For more insights on Japanese tea culture, check out <a href="https://www.japaneseteaassociation.com">The Japanese Tea Association</a>.</p>
  618.  
  619.  
  620.  
  621. <h3 class="wp-block-heading">Pairing Snacks with Tea</h3>
  622.  
  623.  
  624.  
  625. <p>Pairing snacks with tea enriches the experience. We opt for traditional Japanese treats like <a href="https://www.foodinjapan.org/tag/wagashi/">wagashi</a>, which complement the flavors of matcha and enhance the overall enjoyment. Simple rice crackers, mochi, or seasonal fruits provide delightful contrasts while remaining in harmony with the tea&#8217;s subtle taste. The combinations tantalize our senses, creating a more immersive ritual.</p>
  626.  
  627.  
  628.  
  629. <h3 class="wp-block-heading">Inviting Friends for a Gathering</h3>
  630.  
  631.  
  632.  
  633. <p>Inviting friends enhances the experience and fosters community. We set a serene environment by arranging comfortable seating and using natural materials. Friends enjoy sharing various teas and snacks, encouraging conversation and connection. We can also create a unique atmosphere by using a home air freshener with earthy scents that align with the tea experience, promoting a calming ambience for all.</p>
  634.  
  635.  
  636. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  637. <div class="p-blogCard__inner">
  638. <span class="p-blogCard__caption">あわせて読みたい</span>
  639. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/10/八女茶-とは-高級茶-日本一-玉露-伝統本玉露-福岡の八女茶-日本茶-八女-緑茶-お茶種類-歴史-特徴-yame-tea-green-gyokuro-7-1.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></noscript><img decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='320'%20height='180'%20viewBox='0%200%20320%20180'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/10/八女茶-とは-高級茶-日本一-玉露-伝統本玉露-福岡の八女茶-日本茶-八女-緑茶-お茶種類-歴史-特徴-yame-tea-green-gyokuro-7-1.jpg" alt="" class="lazyload c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  640. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tag/japanese-green-tea/">japanese green tea</a>
  641. <span class="p-blogCard__excerpt"></span> </div>
  642. </div>
  643. </div>
  644. </div>
  645.  
  646.  
  647. <p></p>
  648. <p>The post <a href="https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/">Transform Your Space: Bringing the Japanese Tea House Experience into Your Home</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  649. ]]></content:encoded>
  651. <wfw:commentRss>https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/feed/</wfw:commentRss>
  652. <slash:comments>0</slash:comments>
  655. </item>
  656. <item>
  657. <title>Exploring The Global Influence of Japanese Cuisine on Modern Cooking Techniques</title>
  658. <link>https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/</link>
  659. <comments>https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/#respond</comments>
  661. <dc:creator><![CDATA[ryo]]></dc:creator>
  662. <pubDate>Sat, 08 Mar 2025 03:39:27 +0000</pubDate>
  663. <category><![CDATA[Article]]></category>
  664. <category><![CDATA[Cooking Techniques]]></category>
  665. <category><![CDATA[Japanese Cuisine on Modern Cooking Techniques]]></category>
  666. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25673</guid>
  667.  
  668. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  669. <p>Japanese cuisine has captivated food lovers around the world, blending simplicity with exquisite flavor. As we explore the global influence of this culinary art, we can&#8217;t help but notice how traditional techniques have shaped modern cooking. From sushi to ramen, the emphasis on fresh ingredients and precise methods has inspired chefs everywhere. In recent years, [&#8230;]</p>
  670. <p>The post <a href="https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/">Exploring The Global Influence of Japanese Cuisine on Modern Cooking Techniques</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  671. ]]></description>
  672. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  673. <p>Japanese cuisine has captivated food lovers around the world, blending simplicity with exquisite flavor. As we explore the global influence of this culinary art, we can&#8217;t help but notice how traditional techniques have shaped modern cooking. From sushi to ramen, the emphasis on fresh ingredients and precise methods has inspired chefs everywhere.</p>
  674.  
  675.  
  676.  
  677. <p>In recent years, we&#8217;ve seen a surge in the popularity of Japanese cooking techniques, such as fermentation and umami balancing, making their way into kitchens far beyond Japan. This article delves into how these methods have transformed contemporary culinary practices, enriching our dining experiences. Join us as we uncover the fascinating interplay between Japanese cuisine and modern cooking techniques, highlighting the innovative ways chefs are embracing these traditions.</p>
  678.  
  679.  
  680.  
  681. <h2 class="wp-block-heading"><a></a>The Global Influence of Japanese Cuisine on Modern Cooking Techniques</h2>
  682.  
  683.  
  684.  
  685. <p>We recognize the profound impact of Japanese cuisine on global culinary practices. Japanese cooking techniques, particularly fermentation and umami balancing, play a crucial role in modern gastronomy. Chefs worldwide integrate these methods to enhance flavors and create unique dining experiences.</p>
  686.  
  687.  
  688.  
  689. <p>We can observe the fusion of traditional Japanese elements with various international cuisines. For instance, chefs utilize miso as a marinade for meats or even as a dressing in salads. This practice incorporates the depth of umami into Western dishes, offering new taste profiles that appeal to diverse palates.</p>
  690.  
  691.  
  692.  
  693. <p>Moreover, the minimalism of Japanese cuisine encourages us to focus on ingredient quality. High-grade ingredients, such as fresh fish and seasonal vegetables, are central to dishes. This principle inspires culinary professionals to seek locally sourced products, promoting sustainability in food production.</p>
  694.  
  695.  
  696.  
  697. <p>The use of tools and techniques, like the meticulous knife skills seen in sushi preparation, has influenced world-renowned chefs. As chefs adopt these precise cutting techniques, they enhance presentation and texture in various dishes. The influence extends into grilling techniques, where the balance of heat and flavor from Japanese methods can be seen in today&#8217;s grill culture, including the use of equipment like <a href="https://ddrbbqsupply.com/collections/green-mountain-pellet-grills-collection">green mountain pellet grills</a>.</p>
  698.  
  699.  
  700.  
  701. <p>Our culinary landscape now reflects the harmonious blend of flavors and techniques. By embracing Japanese culinary philosophies, we enhance our cooking repertoire and elevate the dining experience. Exploring these methods deepens our appreciation for the art of cooking and the cultural exchanges that shape our global cuisine.</p>
  702.  
  703.  
  704.  
  705. <h2 class="wp-block-heading">Key Elements of Japanese Cuisine</h2>
  706.  
  707.  
  708.  
  709. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="606" height="380" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image.jpeg" alt="Key Elements of Japanese Cuisine" class="wp-image-25674" style="width:800px"/></noscript><img decoding="async" width="606" height="380" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='606'%20height='380'%20viewBox='0%200%20606%20380'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image.jpeg" alt="Key Elements of Japanese Cuisine" class="lazyload wp-image-25674" style="width:800px"/></figure>
  710.  
  711.  
  712.  
  713. <p class="has-text-align-center">Photo by Getty Images on Unsplash</p>
  714.  
  715.  
  716.  
  717. <p>Japanese cuisine centers around a few key elements that shape its unique character. By exploring these foundational aspects, we understand their influence on modern cooking.</p>
  718.  
  719.  
  720.  
  721. <h3 class="wp-block-heading">Umami: The Fifth Taste</h3>
  722.  
  723.  
  724.  
  725. <p>Umami, recognized as the fifth taste, plays a significant role in Japanese cooking. It&#8217;s characterized by a savory flavor that enhances the complexity of dishes. Ingredients such as miso, soy sauce, and dashi contribute to this taste sensation, transforming meals. By incorporating umami into various culinary traditions, chefs worldwide provide depth and richness, elevating dining experiences beyond traditional flavors.</p>
  726.  
  727.  
  728.  
  729. <h3 class="wp-block-heading">Techniques of Preparation</h3>
  730.  
  731.  
  732.  
  733. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/ramenPAR568432478_TP_V-1024x683.avif" alt="Japanese ramen cooking techniques" class="wp-image-25676" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/ramenPAR568432478_TP_V-1024x683.avif" alt="Japanese ramen cooking techniques" class="lazyload wp-image-25676" style="width:800px"/></figure>
  734.  
  735.  
  736.  
  737. <p>Japanese cooking techniques emphasize precision and quality. Methods such as grilling and fermenting not only enhance flavors but also promote sustainability. Techniques like shioyaki (salt grilling) showcase the ingredients&#8217; natural tastes, while fermentation processes boost umami and preserve food. Furthermore, proper knife skills ensure ingredient integrity, allowing for beautiful presentation. The influence of these techniques can be seen in global culinary practices, where chefs adopt and adapt these methods for enhanced flavors and aesthetics.</p>
  738.  
  739.  
  740.  
  741. <h2 class="wp-block-heading">Fusion of Flavors: East Meets West</h2>
  742.  
  743.  
  744.  
  745. <p>The fusion of Japanese cuisine with Western cooking creates an exciting culinary landscape. Chefs worldwide embrace traditional Japanese ingredients and techniques, leading to innovative dishes that celebrate both cultures. Even a <a href="https://www.berrystreet.co/locations/philadelphia">dietitian philadelphia</a> recommends numerous Japanese dishes as a way of trying something new and healthy.</p>
  746.  
  747.  
  748.  
  749. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/photo-1611143669185-af224c5e3252-1024x576.avif" alt="Fusion of Flavors (Japanese Cuisines)" class="wp-image-25678" style="width:800px"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/photo-1611143669185-af224c5e3252-1024x576.avif" alt="Fusion of Flavors (Japanese Cuisines)" class="lazyload wp-image-25678" style="width:800px"/></figure>
  750.  
  751.  
  752.  
  753. <p class="has-text-align-center">Photos taken by Jakub Dziubak</p>
  754.  
  755.  
  756.  
  757. <h3 class="wp-block-heading">Incorporating Japanese Ingredients</h3>
  758.  
  759.  
  760.  
  761. <p>We incorporate key Japanese ingredients into modern recipes, enhancing flavors and health benefits. Ingredients like miso, sake, and yuzu provide unique taste profiles that elevate dishes. Chefs utilize miso as a marinade, adding umami to meats and vegetables. Fresh <a href="https://www.foodinjapan.org/japan/wasabi/">wasabi</a> and shiso leaves also find their way into salads and dressings, bridging traditional Japanese elements with contemporary cooking. The rise of green mountain pellet grills further complements these flavors, allowing for precise temperature control and enhanced smokiness in grilled dishes.</p>
  762.  
  763.  
  764.  
  765. <h3 class="wp-block-heading">The Rise of Sushi and Ramen</h3>
  766.  
  767.  
  768.  
  769. <p>Sushi and ramen experience significant global popularity, reflecting the fusion trend. Sushi restaurants thrive in major cities, offering diverse variations catered to local tastes. Chefs often experiment with ingredients like avocado and spicy mayonnaise, creating unique sushi rolls that appeal to broader palates. Similarly, ramen shops showcase regional styles, combining traditional broths with local ingredients, such as artisanal noodles and farm-fresh toppings. The successful integration of these dishes into Western menus underscores the influence of Japanese cuisine in shaping modern dining experiences.</p>
  770.  
  771.  
  772.  
  773. <h2 class="wp-block-heading">Impact on Culinary Arts Worldwide</h2>
  774.  
  775.  
  776.  
  777. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="760" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/スクリーンショット-2025-03-07-174603-1024x760.avif" alt="salmon sushi with salmon egg" class="wp-image-25679" style="width:800px"/></noscript><img decoding="async" width="1024" height="760" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='760'%20viewBox='0%200%201024%20760'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/スクリーンショット-2025-03-07-174603-1024x760.avif" alt="salmon sushi with salmon egg" class="lazyload wp-image-25679" style="width:800px"/></figure>
  778.  
  779.  
  780.  
  781. <p class="has-text-align-center">Photos taken by Ahtziri Lagarde</p>
  782.  
  783.  
  784.  
  785. <p>Japanese cuisine significantly shapes culinary arts globally, inspiring chefs and home cooks alike. Its focus on umami and ingredient quality encourages innovation across various culinary traditions. For a deeper understanding of these influences, check out the <a href="https://www.japan.travel/en/us/food/">Japan National Tourism Organization</a>.</p>
  786.  
  787.  
  788.  
  789. <h3 class="wp-block-heading">Influence on Chefs and Restaurants</h3>
  790.  
  791.  
  792.  
  793. <p>Influence from Japanese cuisine extends to chefs and restaurants, where professionals adopt techniques like precise knife skills and fermentation. Techniques enhance presentation and flavor in diverse dishes. Chefs utilize traditional ingredients like miso, soy sauce, and <a href="https://www.foodinjapan.org/japan/sake/">sake</a> in modern recipes, blending these flavors with local elements. Notable is the emergence of sushi and ramen spots in major cities. As sushi bars feature creative rolls and ramen shops showcase inventive broths, these innovations reflect the impact of Japanese cooking on contemporary dining. High-grade ingredients prioritize flavor and sustainability, aligning with global culinary trends.</p>
  794.  
  795.  
  796.  
  797. <h3 class="wp-block-heading">Adoption in Home Cooking</h3>
  798.  
  799.  
  800.  
  801. <p>Adoption of Japanese culinary techniques by home cooks transforms everyday meals. Families embrace simple methods such as grilling and fermenting, enhancing the flavor profiles of their dishes. The use of ingredients like yuzu and miso becomes increasingly popular, offering health benefits and diverse tastes. Many home cooks incorporate green mountain pellet grills to achieve the ideal smokiness in grilled dishes reminiscent of shioyaki. This integration of traditional flavors demonstrates an ongoing appreciation for Japanese cooking&#8217;s influence. As more individuals explore these techniques, they gain a deeper understanding of their roots and the cultural significance tied to each dish.</p>
  802. <p>The post <a href="https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/">Exploring The Global Influence of Japanese Cuisine on Modern Cooking Techniques</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  803. ]]></content:encoded>
  805. <wfw:commentRss>https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/feed/</wfw:commentRss>
  806. <slash:comments>0</slash:comments>
  809. </item>
  810. <item>
  811. <title>Makomo take (マコモダケ)</title>
  812. <link>https://www.foodinjapan.org/chugoku/shimane/makomo-take/</link>
  813. <comments>https://www.foodinjapan.org/chugoku/shimane/makomo-take/#respond</comments>
  815. <dc:creator><![CDATA[Krisha]]></dc:creator>
  816. <pubDate>Thu, 06 Mar 2025 11:13:55 +0000</pubDate>
  817. <category><![CDATA[Chugoku]]></category>
  818. <category><![CDATA[Shimane]]></category>
  819. <category><![CDATA[Japanese food]]></category>
  820. <category><![CDATA[Makomo take]]></category>
  821. <category><![CDATA[plant]]></category>
  822. <category><![CDATA[Traditional Food in Japan]]></category>
  823. <category><![CDATA[マコモダケ]]></category>
  824. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25249</guid>
  825.  
  826. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/makomodake-3.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/makomodake-3.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  827. <p>Makomo take is a unique seasonal ingredient in Japan, prized for its delicate sweetness and crisp texture, similar to bamboo shoots and asparagus. Though not as widely known as other vegetables, it has a rich culinary history and is especially popular in Chinese and Japanese cuisine. From its cultivation to its nutritional benefits and cooking [&#8230;]</p>
  828. <p>The post <a href="https://www.foodinjapan.org/chugoku/shimane/makomo-take/">Makomo take (マコモダケ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  829. ]]></description>
  830. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/makomodake-3.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/makomodake-3.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  831. <p>Makomo take is a unique seasonal ingredient in Japan, prized for its delicate sweetness and crisp texture, similar to bamboo shoots and asparagus. Though not as widely known as other vegetables, it has a rich culinary history and is especially popular in Chinese and Japanese cuisine. From its cultivation to its nutritional benefits and cooking versatility, Makomo take offers plenty to explore. Read on to discover more about this fascinating ingredient and how it’s enjoyed in Japan!</p>
  832.  
  833.  
  834.  
  835. <h2 class="wp-block-heading">What is Makomo take?</h2>
  836.  
  837.  
  838.  
  839. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/pixta_84291879_M.jpg" alt="several stem of Makomo take " class="wp-image-25256"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/pixta_84291879_M.jpg" alt="several stem of Makomo take " class="lazyload wp-image-25256"/></figure>
  840.  
  841.  
  842.  
  843. <p>A Chinese food similar to bamboo shoots, this ingredient becomes sweeter when heated.Just hearing the name might make you think of a type of mushroom, but it actually comes from the enlarged young stem of the water-based grass plant, Makomo. After peeling off the outer skin, people eat the white part, which looks and feels similar to bamboo shoots.</p>
  844.  
  845.  
  846.  
  847. <p>Since it has no peculiar taste, many enjoy eating it raw, but cooking enhances its sweetness. It pairs well with oil, making it a delicious addition to stir-fries and tempura. Farmers in China and Taiwan widely cultivate Makomo take for food, and its cultivation expanded throughout Japan, mainly in Shimane, Chiba, Nagano, Ishikawa, and Mie. Planting takes place from late May to early June. Locals always flooded the paddy fields, so it is similar to rice cultivation. Harvesting takes place from late September to late October.</p>
  848.  
  849.  
  850.  
  851. <p class="is-style-icon_book">Reference: <a href="https://life.ja-group.jp/food/shun/detail?id=114">JA Group</a></p>
  852.  
  853.  
  854.  
  855. <h2 class="wp-block-heading">The Taste of Makomo take</h2>
  856.  
  857.  
  858.  
  859. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="335" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/rectangle_large_type_2_0385795550557121738527bd9e7bb7ca.jpg" alt="Makomo take grilled" class="wp-image-25257"/></noscript><img decoding="async" width="640" height="335" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='335'%20viewBox='0%200%20640%20335'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/rectangle_large_type_2_0385795550557121738527bd9e7bb7ca.jpg" alt="Makomo take grilled" class="lazyload wp-image-25257"/></figure>
  860.  
  861.  
  862.  
  863. <p>Makomo take offers a slight sweetness without any bitterness or peculiar taste, and its texture resembles bamboo shoots and asparagus. People can use it as is, making it a versatile ingredient that complements any dish, especially in Chinese cuisine. Drying or powdering allows it to be used all year round, and in Iwami Town, locals preserve it by salting.</p>
  864.  
  865.  
  866.  
  867. <p class="is-style-icon_book">Reference: <a href="https://www.iwami.gr.jp/1980.htm">Iwami Town</a></p>
  868.  
  869.  
  870.  
  871. <h2 class="wp-block-heading">Nutritional Value of Makomo take</h2>
  872.  
  873.  
  874.  
  875. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/title-1731403270082.jpeg" alt="Makomotake" class="wp-image-25253"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/title-1731403270082.jpeg" alt="Makomotake" class="lazyload wp-image-25253"/></figure>
  876.  
  877.  
  878.  
  879. <p>Makomotake is rich in dietary fiber, which aids digestion and relieves constipation. It also contains potassium, which helps reduce swelling, acts as a diuretic, and supports detoxification. Compared to bamboo shoots, it has a higher water content and lower energy content, with only 21 kcal per 100 grams. Despite being low in calories, it provides protein, fiber, minerals, and vitamins, making it a nutritious and beneficial ingredient.</p>
  880.  
  881.  
  882.  
  883. <h2 class="wp-block-heading">How to Select and Store Makomotake</h2>
  884.  
  885.  
  886.  
  887. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="436" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/114_1.jpg" alt="Makomo take on woven plate" class="wp-image-25254"/></noscript><img decoding="async" width="640" height="436" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='436'%20viewBox='0%200%20640%20436'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/114_1.jpg" alt="Makomo take on woven plate" class="lazyload wp-image-25254"/></figure>
  888.  
  889.  
  890.  
  891. <p>Choose Makomotake with a glossy surface and a fresh, white cut at the base. Over time, it may thicken and develop black spots (&#8220;makomozumi&#8221;), which are edible but reduce flavor, so eat it quickly.</p>
  892.  
  893.  
  894.  
  895. <p>To store, keep it in the refrigerator to prevent drying. While most upright-growing vegetables should be stored root-side down, Makomotake stays fresher when stored upside down. Freezing affects its texture, so it&#8217;s best to cut it into portions for refrigeration.</p>
  896.  
  897.  
  898.  
  899. <h2 class="wp-block-heading">FAQ</h2>
  900.  
  901.  
  902.  
  903. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  904. <div class="swell-block-faq__item"><dt class="faq_q">What is Makomodake?</dt><dd class="faq_a">
  905. <p>Makomodake is the enlarged base of the stem of the &#8220;Makomo&#8221; plant, a member of the grass family, caused by the black kernel fungus. It is a vegetable characterized by its soft, bamboo-shoot-like texture and slightly sweet flavor.</p>
  906. </dd></div>
  907.  
  908.  
  909.  
  910. <div class="swell-block-faq__item"><dt class="faq_q">How do you eat macomodake?</dt><dd class="faq_a">
  911. <p>Makomodake can be eaten raw, grilled and seasoned with salt, soy sauce, or dried bonito flakes, or used in various dishes such as stir-fries, tempura, and rice cooked with other ingredients. Heating it enhances its sweetness.</p>
  912. </dd></div>
  913.  
  914.  
  915.  
  916. <div class="swell-block-faq__item"><dt class="faq_q">How do I store Makomodake?</dt><dd class="faq_a">
  917. <p>Store it in a bag in the refrigerator to prevent it from drying out. The black spots on the cut surface are caused by spores of the black kernel fungus and are not harmful to eat, but it is recommended to eat it as soon as possible.</p>
  918. </dd></div>
  919. </dl>
  920. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Makomodake?","acceptedAnswer":{"@type":"Answer","text":"<p>Makomodake is the enlarged base of the stem of the \"Makomo\" plant, a member of the grass family, caused by the black kernel fungus. It is a vegetable characterized by its soft, bamboo-shoot-like texture and slightly sweet flavor.<\/p>"}},{"@type":"Question","name":"How do you eat macomodake?","acceptedAnswer":{"@type":"Answer","text":"<p>Makomodake can be eaten raw, grilled and seasoned with salt, soy sauce, or dried bonito flakes, or used in various dishes such as stir-fries, tempura, and rice cooked with other ingredients. Heating it enhances its sweetness.<\/p>"}},{"@type":"Question","name":"How do I store Makomodake?","acceptedAnswer":{"@type":"Answer","text":"<p>Store it in a bag in the refrigerator to prevent it from drying out. The black spots on the cut surface are caused by spores of the black kernel fungus and are not harmful to eat, but it is recommended to eat it as soon as possible.<\/p>"}}]}</script>
  921.  
  922.  
  923.  
  924. <h2 class="wp-block-heading">Restaurant</h2>
  925.  
  926.  
  927.  
  928. <p class="has-text-align-center is-style-emboss_box has-swl-deep-01-color has-swl-main-thin-background-color has-text-color has-background has-link-color wp-elements-cbe4ae16e352946ddb29676e705dfc41">Since makomotake is a seasonal food, <br>we recommend checking with the store in advance to see if they carry it.</p>
  929.  
  930.  
  931.  
  932. <h3 class="wp-block-heading">Tosenkaku (桃仙閣)</h3>
  933.  
  934.  
  935.  
  936. <p>Tosenkaku is a long-established Chinese restaurant founded in 1967. It incorporates new sensibilities based on tradition and can accommodate a wide range of uses, from families to company banquets, memorial services, and entertaining. They offer handmade dim sum, Chinese tea, sweets, etc., and value the spirit of hospitality. The interior has an elegant atmosphere, the clientele is good, and parking is available. It is especially popular during lunchtime and is often crowded.</p>
  937.  
  938.  
  939.  
  940. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/q8C27JYUKzHkZsuHA">6-13-1 Hamanogi, Matsue City</a><br>Phone number: 0852-21-3946<br>Business hours:<br>　Weekdays Lunch 11:30~14:30(L.O.) Dinner 17:00~21:00(L.O.)<br>　Weekends and holidays Lunch 11:00~14:30(L.O.) Dinner 17:00~21:00(L.O.)<br>　Regular holiday: Every Tuesday<br>Website: <a href="https://tousenkaku.jp/" target="_blank" rel="noreferrer noopener">https://tousenkaku.jp/</a></p>
  941.  
  942.  
  943.  
  944. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3250.51801374348!2d133.055689!3d35.441967999999996!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3557052b291fed01%3A0xd91753777c48bec1!2z5qGD5LuZ6Zaj!5e0!3m2!1sja!2sjp!4v1741252894035!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3250.51801374348!2d133.055689!3d35.441967999999996!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3557052b291fed01%3A0xd91753777c48bec1!2z5qGD5LuZ6Zaj!5e0!3m2!1sja!2sjp!4v1741252894035!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  945.  
  946.  
  947.  
  948. <h2 class="wp-block-heading">Summary</h2>
  949.  
  950.  
  951.  
  952. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/20210924004507.jpg" alt="Makomotake cooked" class="wp-image-25255"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/20210924004507.jpg" alt="Makomotake cooked" class="lazyload wp-image-25255"/></figure>
  953.  
  954.  
  955.  
  956. <p>Makomo take is a rare and flavorful ingredient that adds a unique touch to many dishes. Its delicate sweetness, crisp texture, and versatility make it a must-try for food lovers. Whether enjoyed in stir-fries, tempura, or other Japanese dishes, Makomotake offers a delicious experience worth savoring. If you have the chance to visit Japan, be sure to pick some up and taste it for yourself!</p>
  957.  
  958.  
  959.  
  960. <p class="is-style-bg_stripe has-border -border04">If you enjoyed learning about Makomotake, you might also like trying <a href="https://www.foodinjapan.org/tag/bamboo-shoots/">bamboo shoots</a>, asparagus, or <a href="https://www.foodinjapan.org/tag/lotus-root/">lotus root</a>—each offering a unique texture and flavor perfect for various dishes!</p>
  961. <p>The post <a href="https://www.foodinjapan.org/chugoku/shimane/makomo-take/">Makomo take (マコモダケ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  962. ]]></content:encoded>
  964. <wfw:commentRss>https://www.foodinjapan.org/chugoku/shimane/makomo-take/feed/</wfw:commentRss>
  965. <slash:comments>0</slash:comments>
  968. </item>
  969. <item>
  970. <title>Japanese Rice (日本の米)</title>
  971. <link>https://www.foodinjapan.org/japan/japanese-rice/</link>
  972. <comments>https://www.foodinjapan.org/japan/japanese-rice/#respond</comments>
  974. <dc:creator><![CDATA[ngothuyhuong]]></dc:creator>
  975. <pubDate>Mon, 03 Mar 2025 13:02:24 +0000</pubDate>
  976. <category><![CDATA[Japan]]></category>
  977. <category><![CDATA[donburi]]></category>
  978. <category><![CDATA[gohan]]></category>
  979. <category><![CDATA[Japanese rice]]></category>
  980. <category><![CDATA[ochazuke]]></category>
  981. <category><![CDATA[onigiri]]></category>
  982. <category><![CDATA[Traditional Food in Japan]]></category>
  983. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23648</guid>
  984.  
  985. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/644982_m.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='680'%20viewBox='0%200%201024%20680'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/644982_m.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  986. <p>The heart of Japanese cuisine beats to the rhythm of steaming bowls of rice. From the moment you enter a Japanese home or restaurant, the subtle, sweet aroma of freshly cooked rice tells a story of centuries of tradition and culinary excellence. Whether forming the base of a colorful chirashi bowl, wrapped in nori as [&#8230;]</p>
  987. <p>The post <a href="https://www.foodinjapan.org/japan/japanese-rice/">Japanese Rice (日本の米)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  988. ]]></description>
  989. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/644982_m.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='680'%20viewBox='0%200%201024%20680'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/644982_m.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  990. <p class="has-text-align-left">The heart of Japanese cuisine beats to the rhythm of steaming bowls of rice. From the moment you enter a Japanese home or restaurant, the subtle, sweet aroma of freshly cooked rice tells a story of centuries of tradition and culinary excellence. Whether forming the base of a colorful chirashi bowl, wrapped in nori as onigiri, or simply served in a plain white bowl alongside miso soup, Japanese rice is more than a staple food &#8211; it&#8217;s a cultural icon that has shaped the nation&#8217;s identity.</p>
  991.  
  992.  
  993.  
  994. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  995. <h2 class="wp-block-heading is-style-section_ttl has-white-color has-swl-deep-03-background-color has-text-color has-background has-link-color wp-elements-13a0330395397e11725de3c6f7e9ab57">The Characteristics of Japanese Rice</h2>
  996.  
  997.  
  998.  
  999. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1000. <p class="has-swl-pale-03-background-color has-background">Japanese rice, scientifically known as Japonica rice, stands distinct from its global counterparts. What sets Japanese rice apart is its short, plump grains and higher starch content, particularly amylopectin, which gives it that characteristic sticky texture when cooked. The most common variety, &#8216;uruchimai&#8217; (粳米), is the everyday rice used in most Japanese dishes, while &#8216;mochigome&#8217; (もち米) is specifically used for making traditional sweets and mochi.<br><br>The perfect Japanese rice grain should be glossy, slightly sticky, and maintain its shape while still being soft and fluffy. As noted by Kameda Seika (亀田製菓), one of Japan&#8217;s leading rice product manufacturers, this balance is achieved through careful cultivation methods and specific growing conditions unique to Japan&#8217;s climate (Kameda Seika, 2024).</p>
  1001. </div></div>
  1002. </div></div>
  1003.  
  1004.  
  1005.  
  1006. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1007. <h2 class="wp-block-heading is-style-section_ttl has-white-color has-swl-deep-03-background-color has-text-color has-background has-link-color wp-elements-f24d94c5c014562926a8d8b8cef3354c">History</h2>
  1008.  
  1009.  
  1010.  
  1011. <p>The history of rice in Japan is a fascinating journey that spans thousands of years and has fundamentally shaped the nation&#8217;s culture, economy, and social structure. Rice cultivation began during the Yayoi period (approximately 300 BCE to 300 CE), when it was introduced from China via the Korean peninsula. This wasn&#8217;t just the arrival of a new crop &#8211; it was a transformative moment that would redefine Japanese civilization.</p>
  1012.  
  1013.  
  1014.  
  1015. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/644993_s-2.jpg" alt="Hot rice with chopsticks" class="wp-image-25103"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/644993_s-2.jpg" alt="Hot rice with chopsticks" class="lazyload wp-image-25103"/></figure>
  1016.  
  1017.  
  1018.  
  1019. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1020. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1021. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-f6d0f536e69e0063e0b98ce5594b9772"><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="PhToilet" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Early Cultivation</h3>
  1022.  
  1023.  
  1024.  
  1025. <p class="has-swl-pale-03-background-color has-background">In early times, rice was much more than just a source of food. It was a symbol of wealth, power, and social status. In the ancient Japanese system, agricultural productivity was measured in &#8220;koku&#8221; &#8211; the amount of rice needed to feed one person for a year. Samurai and nobles were often paid in rice, and the rice harvest determined a feudal lord&#8217;s economic and political standing.</p>
  1026. </div></div>
  1027. </div></div>
  1028.  
  1029.  
  1030.  
  1031. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1032. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1033. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-26eeb4248755369421547437b899c876"><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="PhToilet" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Medieval Developments</h3>
  1034.  
  1035.  
  1036.  
  1037. <p class="has-swl-pale-03-background-color has-background">During the medieval period, rice became deeply integrated into Japanese culture. During the Kamakura (1185-1333) and Muromachi (1336-1573) periods, sophisticated irrigation systems were developed, allowing for more extensive rice cultivation. Farmers developed intricate techniques for growing rice, including the famous terraced rice fields that became iconic landscapes in rural Japan.</p>
  1038. </div></div>
  1039. </div></div>
  1040.  
  1041.  
  1042.  
  1043. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1044. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-c47fdd9f926aa2c066be80d10d6128cc"><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="PhToilet" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Edo Period</h3>
  1045.  
  1046.  
  1047.  
  1048. <p class="has-swl-pale-03-background-color has-background">The Edo period (1603-1867) marked a pivotal point in the cultural importance of rice. Rice wasn&#8217;t just a crop &#8211; it was literally money. The feudal government used a rice-based tax system called &#8220;kokudaka,&#8221; in which a samurai&#8217;s worth was measured by the amount of rice his land could produce. The wealth of a domain and the social rank of a samurai were directly tied to their rice production.</p>
  1049. </div></div>
  1050.  
  1051.  
  1052.  
  1053. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1054. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-3f9d919bea888ce8c173677b95e02248"><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="PhToilet" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>The Meiji Restoration Period</h3>
  1055.  
  1056.  
  1057.  
  1058. <p class="has-swl-pale-03-background-color has-background">The Meiji Restoration (1868) brought significant changes to rice farming. Japan began to modernize its agricultural techniques, introducing scientific farming methods, new irrigation technologies, and improved rice varieties. The government implemented land reforms that changed the way rice was grown and distributed, moving from a feudal system to a more modern agricultural approach.</p>
  1059. </div></div>
  1060.  
  1061.  
  1062.  
  1063. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1064. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-ddb6a3c143e1ae2124d1ed6a43a62f2d"><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="PhToilet" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Post-War Transformation</h3>
  1065.  
  1066.  
  1067.  
  1068. <p class="has-swl-pale-03-background-color has-background">After World War II, Japan underwent a massive agricultural transformation. The government implemented land reforms that redistributed land to small farmers, and new varieties of rice were developed to increase yield and disease resistance. Technological innovations such as mechanical planters and harvesters revolutionized rice production.</p>
  1069.  
  1070.  
  1071.  
  1072. <p class="has-swl-pale-03-background-color has-background">The modern era has seen remarkable innovations in rice cultivation. The Tsunagi Japan Research Institute reports that post-war technological advances, including the development of disease-resistant strains and improved farming techniques, have significantly increased rice production efficiency while maintaining the grain&#8217;s traditional qualities (Tsunagi Japan, 2024).</p>
  1073. </div></div>
  1074.  
  1075.  
  1076.  
  1077. <p class="is-style-bg_stripe"><strong>Source: </strong><em><a href="https://jasagae.sanchoku-prime.com/blog/grsp-okomenorekishi">JA Sagae Historical Records (JAさがえ西村山)</a></em></p>
  1078. </div></div>
  1079.  
  1080.  
  1081.  
  1082. <h2 class="wp-block-heading is-style-section_ttl has-white-color has-swl-deep-03-background-color has-text-color has-background has-link-color wp-elements-72f12ec1401b0925b11332f9abd11dfb">Rice in Japanese culture</h2>
  1083.  
  1084.  
  1085.  
  1086. <p>Rice in Japan is more than just a food &#8211; it is a cultural phenomenon that touches nearly every aspect of Japanese life. It  has a deep cultural significance that extends far beyond its culinary uses.</p>
  1087.  
  1088.  
  1089.  
  1090. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="489" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/26887773_s-2.jpg" alt="Shirogohan in white plate" class="wp-image-25106"/></noscript><img decoding="async" width="640" height="489" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='489'%20viewBox='0%200%20640%20489'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/26887773_s-2.jpg" alt="Shirogohan in white plate" class="lazyload wp-image-25106"/></figure>
  1091.  
  1092.  
  1093.  
  1094. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1095. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-cb194f11faeaaa4511845b2fafc6cef5">Spiritual and Ceremonial Significance</h3>
  1096.  
  1097.  
  1098.  
  1099. <p class="has-swl-pale-03-background-color has-background">In traditional Japanese culture, rice is more than food—it&#8217;s a sacred element with profound spiritual connections. During ancient Shinto ceremonies, rice was often used as an offering to the gods, symbolizing purity, fertility, and prosperity. The annual rice planting and harvesting rituals, known as &#8216;Otaue Matsuri&#8217; (お田植え祭り), are still celebrated in many rural communities, connecting modern Japanese people to their agricultural roots.</p>
  1100. </div></div>
  1101.  
  1102.  
  1103.  
  1104. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1105. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-f85852b243707f1059003391ea8ef93b">Rice in Language and Expressions</h3>
  1106.  
  1107.  
  1108.  
  1109. <p class="has-swl-pale-03-background-color has-background">The Japanese language itself reflects the importance of rice. The word for cooked rice, &#8220;gohan&#8221; (ご飯), is also the general word for &#8220;food. This linguistic connection illustrates how deeply rice is woven into the concept of eating and nourishment. Expressions such as &#8220;meshibana&#8221; (飯花), which refers to the steam rising from a rice cooker, demonstrate the poetic way in which Japanese culture views rice.</p>
  1110. </div></div>
  1111.  
  1112.  
  1113.  
  1114. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1115. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-e6db2edab3e883cae787ede78b2f3231">Rice and Social Connections</h3>
  1116.  
  1117.  
  1118.  
  1119. <p class="has-swl-pale-03-background-color has-background">Sharing rice has always been a fundamental way to build and maintain social bonds in Japan. From family dinners to business meetings, the act of sharing a meal around rice represents hospitality, respect, and community. The traditional saying &#8220;Ichiju-Sansai&#8221; (一汁三菜), which describes a balanced meal of rice, soup, and three side dishes, emphasizes the communal nature of Japanese dining.</p>
  1120. </div></div>
  1121.  
  1122.  
  1123.  
  1124. <div class="wp-block-group has-border -border04"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1125. <h3 class="wp-block-heading is-style-section_ttl has-black-color has-swl-pale-03-background-color has-text-color has-background has-link-color wp-elements-b95c6b5afcc0a83b74bea496cb6c33af"><strong>Economic and Agricultural Identity</strong></h3>
  1126.  
  1127.  
  1128.  
  1129. <p class="has-swl-pale-03-background-color has-background">Even in modern Japan, rice farming remains more than an economic activity &#8211; it is a form of cultural preservation. Many Japanese families maintain ties to their agricultural heritage, and urban dwellers often have relatives who still grow rice. The careful selection of rice varieties, the precision of farming techniques, and the pride in local rice production are evidence of rice&#8217;s enduring importance.</p>
  1130. </div></div>
  1131.  
  1132.  
  1133.  
  1134. <h2 class="wp-block-heading is-style-section_ttl has-white-color has-swl-deep-03-background-color has-text-color has-background has-link-color wp-elements-fcd6d887a611ab8a4b2669c798b75349">Interesting Rice Facts</h2>
  1135.  
  1136.  
  1137.  
  1138. <div class="wp-block-columns">
  1139. <div class="wp-block-column">
  1140. <div class="swell-block-capbox cap_box is-style-shadow" data-colset="col3"><div class="cap_box_ttl"><span><strong>54</strong></span></div><div class="cap_box_content">
  1141. <p class="has-text-align-center">The average Japanese person consumes approximately 54 kg of rice per year.</p>
  1142. </div></div>
  1143. </div>
  1144.  
  1145.  
  1146.  
  1147. <div class="wp-block-column">
  1148. <div class="swell-block-capbox cap_box is-style-shadow" data-colset="col3"><div class="cap_box_ttl"><span><strong>300</strong></span></div><div class="cap_box_content">
  1149. <p class="has-text-align-center">Japan has over 300 different rice varieties.<br></p>
  1150. </div></div>
  1151. </div>
  1152. </div>
  1153.  
  1154.  
  1155.  
  1156. <div class="swell-block-capbox cap_box is-style-shadow" data-colset="col3"><div class="cap_box_ttl"><span><strong>30,000</strong></span></div><div class="cap_box_content">
  1157. <p>The most expensive rice variety can cost up to 30,000 yen per kilogram.</p>
  1158. </div></div>
  1159.  
  1160.  
  1161.  
  1162. <div class="swell-block-capbox cap_box" data-colset="col3"><div class="cap_box_ttl"><span><strong>TOP 10 COUNTRIES BY RICE PRODUCTION</strong></span></div><div class="cap_box_content">
  1163. <figure class="wp-block-table"><table class="has-fixed-layout"><thead style="--thead-color--bg:#a8ecc5;--thead-color--txt:var(--swl-text_color--black)"><tr><th class="has-text-align-center" data-align="center">RANKING</th><th class="has-text-align-center" data-align="center">COUNTRY</th></tr></thead><tbody style="--tbody-th-color--bg:var(--color_pale03);--tbody-th-color--txt:var(--swl-text_color--black)"><tr><td class="has-text-align-center" data-align="center">1</td><td class="has-text-align-center" data-align="center">China</td></tr><tr><td class="has-text-align-center" data-align="center">2</td><td class="has-text-align-center" data-align="center">India</td></tr><tr><td class="has-text-align-center" data-align="center">3</td><td class="has-text-align-center" data-align="center">Bangladesh</td></tr><tr><td class="has-text-align-center" data-align="center">4</td><td class="has-text-align-center" data-align="center">Indonesia</td></tr><tr><td class="has-text-align-center" data-align="center">5</td><td class="has-text-align-center" data-align="center">Vietnam</td></tr><tr><td class="has-text-align-center" data-align="center">6</td><td class="has-text-align-center" data-align="center">Thailand</td></tr><tr><td class="has-text-align-center" data-align="center">7</td><td class="has-text-align-center" data-align="center">Myanmar</td></tr><tr><td class="has-text-align-center" data-align="center">8</td><td class="has-text-align-center" data-align="center">Philippines</td></tr><tr><td class="has-text-align-center" data-align="center">9</td><td class="has-text-align-center" data-align="center">Brazil</td></tr><tr><td class="has-text-align-center" data-align="center">10</td><td class="has-text-align-center" data-align="center">Cambodia</td></tr><tr><td class="has-text-align-center" data-align="center">11</td><td class="has-text-align-center" data-align="center">America</td></tr><tr><td class="has-text-align-center" data-align="center"><strong>12</strong></td><td class="has-text-align-center" data-align="center"><strong>Japan</strong></td></tr><tr><td class="has-text-align-center" data-align="center">13</td><td class="has-text-align-center" data-align="center">Pakistan</td></tr></tbody></table></figure>
  1164.  
  1165.  
  1166.  
  1167. <p><strong><span style="text-decoration: underline;">Source:</span></strong> FAOSTAT (October 2022) 2020 </p>
  1168. </div></div>
  1169.  
  1170.  
  1171.  
  1172. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Types of Japanese Rice</h2>
  1173.  
  1174.  
  1175.  
  1176. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/240419_s-2.jpg" alt="Rice paddy field" class="wp-image-25107"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/240419_s-2.jpg" alt="Rice paddy field" class="lazyload wp-image-25107"/></figure>
  1177.  
  1178.  
  1179.  
  1180. <p>Japan cultivates numerous rice varieties, each with unique characteristics. Here are some notable varieties:</p>
  1181.  
  1182.  
  1183.  
  1184. <dl class="swell-block-dl is-style-float">
  1185. <dt class="swell-block-dl__dt">Koshihikari <br>(コシヒカリ)</dt>
  1186.  
  1187.  
  1188.  
  1189. <dd class="swell-block-dl__dd">
  1190. <p>Originally developed in Niigata Prefecture, this variety is renowned for its perfect balance of stickiness and firmness. It&#8217;s considered the gold standard of Japanese rice and accounts for nearly 30% of all rice cultivation in Japan.<br><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsInfo" data-id="234" aria-hidden="true" class="swl-inline-icon"> </span> All about this gold standard of Japanese rice <a href="https://www.foodinjapan.org/chubu/niigata/koshihikari-rice/" target="_blank" rel="noreferrer noopener">here</a></p>
  1191. </dd>
  1192.  
  1193.  
  1194.  
  1195. <dt class="swell-block-dl__dt">Hitomebore <br>(ひとめぼれ)</dt>
  1196.  
  1197.  
  1198.  
  1199. <dd class="swell-block-dl__dd">
  1200. <p>A cross between Koshihikari and Hatsuboshi, this variety offers excellent flavor and cooking properties. It&#8217;s particularly popular in the Tohoku region.<br><span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsInfo" data-id="234" aria-hidden="true" class="swl-inline-icon"> </span> All about this gold standard of Japanese rice <a href="https://www.foodinjapan.org/tohoku/miyagi/hitomebore/" target="_blank" rel="noreferrer noopener">here</a></p>
  1201. </dd>
  1202.  
  1203.  
  1204.  
  1205. <dt class="swell-block-dl__dt">Akitakomachi <br>(あきたこまち)</dt>
  1206.  
  1207.  
  1208.  
  1209. <dd class="swell-block-dl__dd">
  1210. <p>From Akita Prefecture, this variety is popular for its glossy appearance and sweet taste. It maintains its flavor even when served cold, making it ideal for bento boxes.</p>
  1211. </dd>
  1212.  
  1213.  
  1214.  
  1215. <dt class="swell-block-dl__dt">Nanatsuboshi <br>(ななつぼし)</dt>
  1216.  
  1217.  
  1218.  
  1219. <dd class="swell-block-dl__dd">
  1220. <p>Hokkaido&#8217;s premier rice variety, known for its clean taste and slight firmness. It&#8217;s particularly suitable to the cooler climate of Japan&#8217;s northernmost island.</p>
  1221. </dd>
  1222.  
  1223.  
  1224.  
  1225. <dt class="swell-block-dl__dt">Sasanishiki <br>(ささにしき)</dt>
  1226.  
  1227.  
  1228.  
  1229. <dd class="swell-block-dl__dd">
  1230. <p>A traditional variety famous for its subtle flavor and slight firmness, making it particularly suitable for sushi and Japanese cuisine.</p>
  1231. </dd>
  1232.  
  1233.  
  1234.  
  1235. <dt class="swell-block-dl__dt">Akita Komachi (あきたこまち)</dt>
  1236.  
  1237.  
  1238.  
  1239. <dd class="swell-block-dl__dd">
  1240. <p>A delicious rice from Akita Prefecture.&nbsp;Its subtle sweetness and fluffy texture are perfect for Japanese cuisine. It remains delicious even when cooled, making it ideal for bento boxes.&nbsp;<br><span style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJNMjQgMUMxMS4zIDEgMSAxMS4zIDEgMjRzMTAuMyAyMyAyMyAyMyAyMy0xMC4zIDIzLTIzUzM2LjcgMSAyNCAxem0wIDExLjJjMS45IDAgMy41IDEuNiAzLjUgMy41cy0xLjYgMy41LTMuNSAzLjUtMy41LTEuNi0zLjUtMy41IDEuNi0zLjUgMy41LTMuNXptNSAyMi42YzAgLjYtLjQgMS0xIDFoLThjLS42IDAtMS0uNC0xLTF2LTJjMC0uNi40LTEgMS0xaDEuNXYtNmwtMS44LTIuNGExIDEgMCAwIDEgLjgtMS42aDVjLjYgMCAxIC40IDEgMXY5SDI4Yy42IDAgMSAuNCAxIDF2MnoiPjwvcGF0aD48L3N2Zz4=)" data-icon="LsInfo" data-id="234" aria-hidden="true" class="swl-inline-icon"> </span> For more details about this type of rice, click <a href="https://www.foodinjapan.org/tohoku/akita-en/akita-komachi/" target="_blank" rel="noreferrer noopener">here</a>.</p>
  1241. </dd>
  1242. </dl>
  1243.  
  1244.  
  1245.  
  1246. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Health Benefit of Rice</h2>
  1247.  
  1248.  
  1249.  
  1250. <h3 class="wp-block-heading is-style-section_ttl has-swl-pale-03-background-color has-background">Surprising Calorie Facts</h3>
  1251.  
  1252.  
  1253.  
  1254. <p>Would you be surprised to learn that different types of rice have almost identical calorie counts? Per bowl (about 130g)</p>
  1255.  
  1256.  
  1257.  
  1258. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="400" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/White-rice.jpg" alt="" class="wp-image-25154"/></noscript><img decoding="async" width="640" height="400" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='400'%20viewBox='0%200%20640%20400'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/White-rice.jpg" alt="" class="lazyload wp-image-25154"/><figcaption class="wp-element-caption">出典：<a href="https://www.tiger-corporation.com/en/jpn/feature/rice-cooker/takitate50/9/" target="_blank" rel="noreferrer noopener">https://www.tiger-corporation.com/en/jpn/feature/rice-cooker/takitate50/9/</a></figcaption></figure>
  1259.  
  1260.  
  1261.  
  1262. <p>This means switching rice types solely for calorie reduction isn&#8217;t particularly effective for dieting!</p>
  1263.  
  1264.  
  1265.  
  1266. <h3 class="wp-block-heading is-style-section_ttl has-swl-pale-03-background-color has-background">Hidden Vitamins and Nutrients</h3>
  1267.  
  1268.  
  1269.  
  1270. <p>While many people believe different types of rice have vastly different calorie contents, the actual difference between them is minimal. The real differences lie in their fiber content and vitamin profiles!</p>
  1271.  
  1272.  
  1273.  
  1274. <figure class="wp-block-table is-style-double"><table class="has-white-background-color has-background has-fixed-layout"><thead style="--thead-color--bg:var(--color_pale03);--thead-color--txt:var(--swl-text_color--black)"><tr><th></th><th class="has-text-align-left" data-align="left"><strong>White Rice</strong></th><th><strong>Brown Rice</strong></th><th><strong>Germinated Brown Rice</strong></th><th><strong>Barley Rice Blend</strong></th></tr></thead><tbody style="--tbody-th-color--bg:var(--color_deep02);--tbody-th-color--txt:var(--swl-text_color--white)"><tr><td><strong>Carbohydrates</strong></td><td class="has-text-align-left" data-align="left">48.2g <br>(47.8g sugars, 0.4g fiber)</td><td>46.3g <br>(44.5g sugars, 1.8g fiber)</td><td>47.3g <br>(46.3g sugars, 1.0g fiber)</td><td>45.6g  <br>(43.7g sugars, 1.9g fiber)</td></tr><tr><td><strong>Protein</strong></td><td class="has-text-align-left" data-align="left">3.3g</td><td>3.6g</td><td>3.5g</td><td>3.6g</td></tr><tr><td><strong>Fat</strong></td><td class="has-text-align-left" data-align="left">0.4g</td><td>1.3g</td><td>0.8g</td><td>0.6g</td></tr><tr><td></td><td class="has-text-align-left" data-align="left">Plus beneficial B vitamins and minerals like calcium and sodium</td><td>・Higher vitamin content than white rice<br>・4 times more fiber than white rice</td><td>Twice the fiber of white rice</td><td>・Contains beta-glucan, which may help control blood sugar levels<br>・Nearly 5 times more fiber than white rice</td></tr></tbody></table></figure>
  1275.  
  1276.  
  1277.  
  1278. <p class="is-style-bg_stripe"><strong>Source:</strong> <a href="https://www.tiger-corporation.com/en/jpn/feature/rice-cooker/takitate50/9/" target="_blank" rel="noreferrer noopener">Tiger</a></p>
  1279.  
  1280.  
  1281.  
  1282. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Japanese edition dishes with Rice</h2>
  1283.  
  1284.  
  1285.  
  1286. <h3 class="wp-block-heading is-style-section_ttl has-swl-pale-03-background-color has-background">Popular Options</h3>
  1287.  
  1288.  
  1289.  
  1290. <p>The versatility of Japanese rice shines through its many preparations. According to Gohan Saisai (ごはん菜彩), some of the most beloved rice dishes include:</p>
  1291.  
  1292.  
  1293.  
  1294. <h4 class="wp-block-heading is-style-section_ttl">Onigiri (おにぎり）</h4>
  1295.  
  1296.  
  1297.  
  1298. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/onigiri.jpg" alt="" class="wp-image-24283"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/onigiri.jpg" alt="" class="lazyload wp-image-24283"/></figure>
  1299.  
  1300.  
  1301.  
  1302. <p>These rice balls, often filled with umeboshi (pickled plum) or grilled salmon, represent the ultimate portable meal, deeply rooted in Japanese food culture.</p>
  1303.  
  1304.  
  1305.  
  1306. <h4 class="wp-block-heading is-style-section_ttl">Donburi (丼)</h4>
  1307.  
  1308.  
  1309.  
  1310. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2021/06/1d7b3e8e-gyuu-don_001.jpeg" alt="Gyudon (牛丼)" class="wp-image-9172"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/06/1d7b3e8e-gyuu-don_001.jpeg" alt="Gyudon (牛丼)" class="lazyload wp-image-9172"/></figure>
  1311.  
  1312.  
  1313.  
  1314. <p>A category of dishes featuring various toppings on rice, from the elegant kaisendon (seafood bowl) to the hearty katsudon (breaded pork cutlet).</p>
  1315.  
  1316.  
  1317.  
  1318. <h4 class="wp-block-heading is-style-section_ttl">Ochazuke (お茶漬け)</h4>
  1319.  
  1320.  
  1321.  
  1322. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2023/10/25490828_s.jpg" alt="Ochazuke (お茶漬け)" class="wp-image-16792"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/10/25490828_s.jpg" alt="Ochazuke (お茶漬け)" class="lazyload wp-image-16792"/></figure>
  1323.  
  1324.  
  1325.  
  1326. <p>A simple yet profound dish where green tea is poured over rice, often garnished with nori, umeboshi, or salted salmon.</p>
  1327.  
  1328.  
  1329.  
  1330. <h3 class="wp-block-heading is-style-section_ttl has-swl-pale-03-background-color has-background">Lesser-Known Dishes </h3>
  1331.  
  1332.  
  1333.  
  1334. <p>Beyond the familiar favorites, Japan offers unique regional rice specialties. The Okomeya Network introduces some lesser-known preparations:</p>
  1335.  
  1336.  
  1337.  
  1338. <dl class="swell-block-dl">
  1339. <dt class="swell-block-dl__dt">Takikomi Gohan (炊き込みご飯）</dt>
  1340.  
  1341.  
  1342.  
  1343. <dd class="swell-block-dl__dd">
  1344. <p>Seasonal ingredients cooked together with rice, creating a medley of flavors that change with each season.</p>
  1345. </dd>
  1346.  
  1347.  
  1348.  
  1349. <dt class="swell-block-dl__dt">Okayu (お粥)</dt>
  1350.  
  1351.  
  1352.  
  1353. <dd class="swell-block-dl__dd">
  1354. <p>A rice porridge that, while simple, requires precise preparation and is considered both a comfort food and a healing dish.</p>
  1355. </dd>
  1356. </dl>
  1357.  
  1358.  
  1359.  
  1360. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Japanese Rice FAQ</h2>
  1361.  
  1362.  
  1363.  
  1364. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-text" data-a="col-text">
  1365. <div class="swell-block-faq__item"><dt class="faq_q">What is &#8220;Rice Day&#8221; in Japan?</dt><dd class="faq_a">
  1366. <p>August 18th is known as &#8220;Rice Day&#8221; (Kome no Hi) in Japan. August 18th is known as &#8220;Rice Day&#8221; in Japan. The date was chosen because the kanji character for &#8220;rice&#8221; (米) can be broken down into the numbers 8 （八）ー　10（十）ー 8（八）. Additionally, it&#8217;s said there are 88 processes in rice cultivation, creating a connection with the number 8. The timing also coincides with when rice plants begin forming their heads before harvest season.</p>
  1367. </dd></div>
  1368.  
  1369.  
  1370.  
  1371. <div class="swell-block-faq__item"><dt class="faq_q">Why does rice appear white in color?</dt><dd class="faq_a">
  1372. <p>Rice grains have many microscopic gaps and uneven surfaces. When light hits these surfaces, it scatters in different directions (called diffuse reflection), making rice appear white to our eyes. This is the same reason why frosted glass appears white.</p>
  1373. </dd></div>
  1374. </dl>
  1375. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is \"Rice Day\" in Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>August 18th is known as \"Rice Day\" (Kome no Hi) in Japan. August 18th is known as \"Rice Day\" in Japan. The date was chosen because the kanji character for \"rice\" (米) can be broken down into the numbers 8 （八）ー　10（十）ー 8（八）. Additionally, it's said there are 88 processes in rice cultivation, creating a connection with the number 8. The timing also coincides with when rice plants begin forming their heads before harvest season.<\/p>"}},{"@type":"Question","name":"Why does rice appear white in color?","acceptedAnswer":{"@type":"Answer","text":"<p>Rice grains have many microscopic gaps and uneven surfaces. When light hits these surfaces, it scatters in different directions (called diffuse reflection), making rice appear white to our eyes. This is the same reason why frosted glass appears white.<\/p>"}}]}</script>
  1376.  
  1377.  
  1378.  
  1379. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Recommended Recipe</h2>
  1380.  
  1381.  
  1382.  
  1383. <div class="swell-block-step" data-num-style="circle">
  1384. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Measure Rice Precisely</div><div class="swell-block-step__body">
  1385. <p>1 cup = 150g</p>
  1386.  
  1387.  
  1388.  
  1389. <p>Use a kitchen scale for accurate measurement</p>
  1390. </div></div>
  1391.  
  1392.  
  1393.  
  1394. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Quick Initial Rinse</div><div class="swell-block-step__body">
  1395. <div class="swell-block-step" data-num-style="circle">
  1396. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1397. <p>Use soft water (below 50 degrees hardness). Add water to rice in bowl.</p>
  1398. </div></div>
  1399.  
  1400.  
  1401.  
  1402. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1403. <p>Quickly stir and drain immediately.</p>
  1404.  
  1405.  
  1406.  
  1407. <p>Important: Rice absorbs water most during first contact</p>
  1408. </div></div>
  1409.  
  1410.  
  1411.  
  1412. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1413. <p>Use a strainer for smooth draining.</p>
  1414. </div></div>
  1415. </div>
  1416. </div></div>
  1417.  
  1418.  
  1419.  
  1420. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Washing Rice</div><div class="swell-block-step__body">
  1421. <div class="swell-block-step" data-num-style="circle">
  1422. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1423. <p>Wash in a bowl.</p>
  1424. </div></div>
  1425.  
  1426.  
  1427.  
  1428. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1429. <p>Gently grab and release rice.</p>
  1430.  
  1431.  
  1432.  
  1433. <p>For 1-2 cups: Repeat 40 times </p>
  1434.  
  1435.  
  1436.  
  1437. <p>For 3 cups: Repeat 50 times</p>
  1438. </div></div>
  1439.  
  1440.  
  1441.  
  1442. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1443. <p>Done when you can smell the rice bran.</p>
  1444. </div></div>
  1445. </div>
  1446. </div></div>
  1447.  
  1448.  
  1449.  
  1450. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Rinsing</div><div class="swell-block-step__body">
  1451. <div class="swell-block-step" data-num-style="circle">
  1452. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1453. <p>Add water, lightly stir, and drain.</p>
  1454. </div></div>
  1455.  
  1456.  
  1457.  
  1458. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1459. <p>After that, repeat 3 times.</p>
  1460. </div></div>
  1461.  
  1462.  
  1463.  
  1464. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:#a6cf98"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1465. <p>Drain thoroughly in a strainer.</p>
  1466. </div></div>
  1467. </div>
  1468. </div></div>
  1469.  
  1470.  
  1471.  
  1472. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Soaking</div><div class="swell-block-step__body">
  1473. <p>Place rice and water (soft water) in container with lid. Soak in refrigerator for 60 minutes with water ratio: 190g water per 150g rice. Proper soaking ensures plump, glossy rice.</p>
  1474. </div></div>
  1475.  
  1476.  
  1477.  
  1478. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Cooking</div><div class="swell-block-step__body">
  1479. <p>Rice grain should crumble easily when pressed. It is recommended use &#8220;Quick Cook&#8221; mode on rice cooker.</p>
  1480. </div></div>
  1481.  
  1482.  
  1483.  
  1484. <div class="swell-block-step__item"><div class="swell-block-step__number" style="background-color:var(--color_deep03)"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Post-Cooking&nbsp;</div><div class="swell-block-step__body">
  1485. <p>Open lid immediately after cooking and fluff with rice paddle. Avoid crushing grains. Turn from bottom up to incorporate air to help remove excess moisture for better texture.</p>
  1486. </div></div>
  1487. </div>
  1488.  
  1489.  
  1490.  
  1491. <p class="is-style-bg_stripe"><strong><span style="text-decoration: underline;">Source:</span></strong> <a href="https://www.okomeya.net/commitment/rice" target="_blank" rel="noreferrer noopener">https://www.okomeya.net/commitment/rice</a></p>
  1492.  
  1493.  
  1494.  
  1495. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Recommended Restaurants</h2>
  1496.  
  1497.  
  1498.  
  1499. <h3 class="wp-block-heading is-style-section_ttl has-swl-pale-03-background-color has-background"><strong>KOHARUBIYORI TOKYO</strong> (小春日和TOKYO)</h3>
  1500.  
  1501.  
  1502.  
  1503. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/main-2.jpg" alt="Mamezara Teishoku" class="wp-image-25082"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/main-2.jpg" alt="Mamezara Teishoku" class="lazyload wp-image-25082"/><figcaption class="wp-element-caption">Mamezara Set Meal 1,760 yen</figcaption></figure>
  1504.  
  1505.  
  1506.  
  1507. <p>This unique restaurant is located in a calm area that changes with time and weather. It offers a culinary experience that celebrates the abundance of nature.Their signature menu features a delightful &#8220;mamezara&#8221; set meal with carefully selected ingredients from Aomori&#8217;s expansive landscapes.They use five-percent-bran rice from locally grown Akitakomachi to make dishes that balance nutrition and flavor. Guests can enjoy their meals with flexibility, choosing between five-percent-bran and brown rice, and exploring vegan and gluten-free options that cater to various dietary needs and preferences.</p>
  1508.  
  1509.  
  1510. <div class="wp-block-visual-portfolio alignwide">
  1511. <div class="vp-portfolio vp-uid-05bf02e5 vp-id-1BugUj"
  1512. data-vp-layout="tiles" data-vp-content-source="images" data-vp-items-style="fade" 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="https://www.foodinjapan.org/feed/?vp_page=2" data-vp-tiles-type="3|1,1|" >
  1513. <div class="vp-portfolio__preloader-wrap">
  1514. <div class="vp-portfolio__preloader">
  1515. <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>
  1516. </div>
  1517. </div>
  1518. <div class="vp-portfolio__items-wrap">
  1520. <div class="vp-portfolio__items vp-portfolio__items-style-fade vp-portfolio__items-show-overlay-hover">
  1521.  
  1522. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-f60f26d5" data-vp-filter="" >
  1523. <figure class="vp-portfolio__item">
  1525. <div class="vp-portfolio__item-img-wrap">
  1526. <div class="vp-portfolio__item-img">
  1527. <a
  1528. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left-2-1.jpg"
  1529. >
  1531. <img skip-lazy decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left-2-1.jpg" class="wp-image-25087" alt="" />
  1532. </a> </div>
  1533. </div>
  1534. <figcaption class="vp-portfolio__item-overlay vp-portfolio__item-overlay-text-align-center">
  1535. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  1536. <a
  1537. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left-2-1.jpg"
  1538. tabindex="-1" class="vp-portfolio__item-meta" >
  1540. <h2 class="vp-portfolio__item-meta-title">
  1541. Semi-polished Rice &amp; Brown Rice</h2>
  1542. </a> </div>
  1543. </figcaption>
  1544. </figure>
  1545. </div>
  1547. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-adece8e1" data-vp-filter="" >
  1548. <figure class="vp-portfolio__item">
  1550. <div class="vp-portfolio__item-img-wrap">
  1551. <div class="vp-portfolio__item-img">
  1552. <a
  1553. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left2-2.jpg"
  1554. >
  1556. <img skip-lazy decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left2-2.jpg" class="wp-image-25088" alt="" />
  1557. </a> </div>
  1558. </div>
  1559. <figcaption class="vp-portfolio__item-overlay vp-portfolio__item-overlay-text-align-center">
  1560. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  1561. <a
  1562. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left2-2.jpg"
  1563. tabindex="-1" class="vp-portfolio__item-meta" >
  1565. <h2 class="vp-portfolio__item-meta-title">
  1566. Inside the store</h2>
  1567. </a> </div>
  1568. </figcaption>
  1569. </figure>
  1570. </div>
  1572. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-5c7faad9" data-vp-filter="" >
  1573. <figure class="vp-portfolio__item">
  1575. <div class="vp-portfolio__item-img-wrap">
  1576. <div class="vp-portfolio__item-img">
  1577. <a
  1578. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left3-2.jpg"
  1579. >
  1581. <img skip-lazy decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left3-2.jpg" class="wp-image-25089" alt="" />
  1582. </a> </div>
  1583. </div>
  1584. <figcaption class="vp-portfolio__item-overlay vp-portfolio__item-overlay-text-align-center">
  1585. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  1586. <a
  1587. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left3-2.jpg"
  1588. tabindex="-1" class="vp-portfolio__item-meta" >
  1590. <h2 class="vp-portfolio__item-meta-title">
  1591. Okome</h2>
  1592. </a> </div>
  1593. </figcaption>
  1594. </figure>
  1595. </div>
  1597. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-f7e4f099" data-vp-filter="" >
  1598. <figure class="vp-portfolio__item">
  1600. <div class="vp-portfolio__item-img-wrap">
  1601. <div class="vp-portfolio__item-img">
  1602. <a
  1603. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left4-2.jpg"
  1604. >
  1606. <img skip-lazy decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left4-2.jpg" class="wp-image-25090" alt="" />
  1607. </a> </div>
  1608. </div>
  1609. <figcaption class="vp-portfolio__item-overlay vp-portfolio__item-overlay-text-align-center">
  1610. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  1611. <a
  1612. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_left4-2.jpg"
  1613. tabindex="-1" class="vp-portfolio__item-meta" >
  1615. <h2 class="vp-portfolio__item-meta-title">
  1616. Store Window</h2>
  1617. </a> </div>
  1618. </figcaption>
  1619. </figure>
  1620. </div>
  1622. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-9de6f0b7" data-vp-filter="" >
  1623. <figure class="vp-portfolio__item">
  1625. <div class="vp-portfolio__item-img-wrap">
  1626. <div class="vp-portfolio__item-img">
  1627. <a
  1628. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right-2.jpg"
  1629. >
  1631. <noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right-2.jpg" class="wp-image-25091" alt="" /></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right-2.jpg" class="lazyload wp-image-25091" alt="" />
  1632. </a> </div>
  1633. </div>
  1634. <figcaption class="vp-portfolio__item-overlay vp-portfolio__item-overlay-text-align-center">
  1635. <div class="vp-portfolio__item-meta-wrap vp-portfolio__custom-scrollbar">
  1636. <a
  1637. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right-2.jpg"
  1638. tabindex="-1" class="vp-portfolio__item-meta" >
  1640. <h2 class="vp-portfolio__item-meta-title">
  1641. Homemade salt-fried Daisen chicken breast set meal</h2>
  1642. </a> </div>
  1643. </figcaption>
  1644. </figure>
  1645. </div>
  1647. <div class="vp-portfolio__item-wrap vp-portfolio__item-uid-cfb372a8" data-vp-filter="" >
  1648. <figure class="vp-portfolio__item">
  1650. <div class="vp-portfolio__item-img-wrap">
  1651. <div class="vp-portfolio__item-img">
  1652. <a
  1653. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right2-2.jpg"
  1654. >
  1656. <noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right2-2.jpg" class="wp-image-25092" alt="" /></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right2-2.jpg" class="lazyload wp-image-25092" alt="" />
  1657. </a> </div>
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  1662. href="https://www.foodinjapan.org/wp-content/uploads/2025/02/sub_right2-2.jpg"
  1663. tabindex="-1" class="vp-portfolio__item-meta" >
  1665. <h2 class="vp-portfolio__item-meta-title">
  1666. Seasonal Cordial</h2>
  1667. </a> </div>
  1668. </figcaption>
  1669. </figure>
  1670. </div>
  1672. </div>
  1673. </div>
  1675. </div>
  1676. </div>
  1677.  
  1678.  
  1679. <p class="has-text-align-center is-style-bg_stripe"><strong><span style="text-decoration: underline;">Image Source:</span></strong> <a href="https://www.odakyu-voice.jp/gourmet/2023_11_feature/" target="_blank" rel="noreferrer noopener">ODAKYU VOICE</a> </p>
  1680.  
  1681.  
  1682.  
  1683. <p class="is-style-icon_info"><strong>Address: </strong><a href="https://www.google.com/maps/place/KOHARUBIYORI+TOKYO/@35.6688402,139.6898522,16.16z/data=!4m6!3m5!1s0x6018f3acaceae349:0xd180908e19c4bad5!8m2!3d35.6690255!4d139.6905344!16s%2Fg%2F11rgt586kb?entry=ttu&amp;g_ep=EgoyMDI1MDEyOS4xIKXMDSoASAFQAw%3D%3D" target="_blank" rel="noreferrer noopener">〒151-0063 Tokyo, Shibuya, Tomigaya, 1 Chome−8−3 志田ビル 1F</a><br><strong>Business hours:</strong> <br>[Tuesday-Friday] 11:00–19:00<br>[Saturday-Sunday] 11:00–18:00<br><strong>Phone number:</strong> 0357388218<br><strong>Website:</strong> <a href="https://koharubiyoritokyo.com/" target="_blank" rel="noreferrer noopener">https://koharubiyoritokyo.com/</a><br><span style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJNMjQgMTIuMmMtNi41IDAtMTEuOCA1LjItMTEuOCAxMS44UzE3LjQgMzUuOCAyNCAzNS44IDM1LjggMzAuNiAzNS44IDI0IDMwLjUgMTIuMiAyNCAxMi4yem0wIDE5LjRjLTQuMiAwLTcuNi0zLjQtNy42LTcuNnMzLjQtNy42IDcuNi03LjYgNy42IDMuNCA3LjYgNy42LTMuNCA3LjYtNy42IDcuNnptMTUtMTkuOGMwIDEuNi0xLjMgMi43LTIuNyAyLjctMS42IDAtMi43LTEuMy0yLjctMi43czEuMy0yLjcgMi43LTIuNyAyLjcgMS4xIDIuNyAyLjd6bTcuOCAyLjdjLS4yLTMuNy0xLTYuOS0zLjgtOS42cy02LTMuNS05LjYtMy44Yy0zLjgtLjEtMTUtLjEtMTguOS4xLTMuNy4yLTYuOSAxLTkuNiAzLjdzLTMuNSA1LjktMy44IDkuNmMtLjIgMy44LS4yIDE1LjEgMCAxOC45LjIgMy43IDEgNi45IDMuOCA5LjZzNS45IDMuNSA5LjYgMy44YzMuOC4yIDE1LjEuMiAxOC45IDAgMy43LS4yIDYuOS0xIDkuNi0zLjggMi43LTIuNyAzLjUtNS45IDMuOC05LjYuMy0zLjguMy0xNSAwLTE4Ljl6TTQyIDM3LjZjLS44IDItMi4zIDMuNS00LjQgNC40LTMgMS4xLTEwLjIuOS0xMy42LjlzLTEwLjUuMy0xMy42LS45Yy0yLS44LTMuNS0yLjMtNC40LTQuNC0xLjEtMy0uOC0xMC4yLS44LTEzLjZzLS4zLTEwLjUgMS0xMy42Yy43LTIgMi4zLTMuNSA0LjMtNC4zIDMtMS4zIDEwLjItLjkgMTMuNi0uOXMxMC41LS4zIDEzLjYuOWMyIC44IDMuNSAyLjMgNC40IDQuNCAxLjEgMyAuOSAxMC4yLjkgMTMuNnMuMSAxMC40LTEgMTMuNXoiPjwvcGF0aD48L3N2Zz4=)" data-icon="LsInstagram" data-id="206" aria-hidden="true" class="swl-inline-icon"><strong>   Instagram:</strong> <a href="https://www.instagram.com/koharubiyori_tokyo/" target="_blank" rel="noreferrer noopener">@koharubiyori_tokyo</a></span></p>
  1684.  
  1685.  
  1686.  
  1687. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d5805.498108979139!2d139.6898521689278!3d35.66884021336592!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f3acaceae349%3A0xd180908e19c4bad5!2sKOHARUBIYORI%20TOKYO!5e0!3m2!1svi!2sjp!4v1738595626666!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d5805.498108979139!2d139.6898521689278!3d35.66884021336592!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f3acaceae349%3A0xd180908e19c4bad5!2sKOHARUBIYORI%20TOKYO!5e0!3m2!1svi!2sjp!4v1738595626666!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1688.  
  1689.  
  1690.  
  1691. <h3 class="wp-block-heading is-style-section_ttl has-swl-pale-03-background-color has-background"><strong><strong>Kome Fuku (米福</strong></strong>)</h3>
  1692.  
  1693.  
  1694.  
  1695. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/31770321_s-2.jpg" alt="Rice and ear of rice" class="wp-image-25098"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/31770321_s-2.jpg" alt="Rice and ear of rice" class="lazyload wp-image-25098"/></figure>
  1696.  
  1697.  
  1698.  
  1699. <p>【Kome Fuku】is more than just a restaurant. It&#8217;s a way of thinking about food that celebrates the sensory experience of rice. They take great care in their cooking, soaking rice for up to 24 hours to improve its taste and quality. The chefs believe in enjoying food with all five senses: sight, smell, and taste, without overthinking. By carefully selecting water and letting the rice absorb moisture, they turn a simple grain into a deep culinary experience. Their approach encourages diners to appreciate the natural essence of rice and to savor each bite.</p>
  1700.  
  1701.  
  1702.  
  1703. <p class="is-style-icon_info"><strong>Address: </strong><a href="https://www.google.com/maps/place/Komefuku/@35.6487089,139.7080477,17z/data=!3m2!4b1!5s0x60188b416137bc3b:0x59bdef7f09fe9044!4m6!3m5!1s0x60188b4166a162df:0xb0d535b99b69053f!8m2!3d35.6487089!4d139.7080477!16s%2Fg%2F11yh3glv5?entry=ttu&amp;g_ep=EgoyMDI1MDEyOS4xIKXMDSoASAFQAw%3D%3D" target="_blank" rel="noreferrer noopener">〒150-0021 Tokyo, Shibuya, Ebisunishi, 1 Chome−4−2, Kawata Building, B1F</a><br><strong>Business hours:</strong> <br>[Tuesday-Sunday] 11:30–14:30, 17:00–22:30<br><strong>Phone number:</strong> 0364163855<br><strong>Website:</strong> <a href="https://www.ebisu-komefuku.com/" target="_blank" rel="noreferrer noopener">https://www.ebisu-komefuku.com/</a></p>
  1704.  
  1705.  
  1706.  
  1707. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.1486569777967!2d139.70804769999998!3d35.648708899999995!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b4166a162df%3A0xb0d535b99b69053f!2sKomefuku!5e0!3m2!1svi!2sjp!4v1738598282954!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.1486569777967!2d139.70804769999998!3d35.648708899999995!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b4166a162df%3A0xb0d535b99b69053f!2sKomefuku!5e0!3m2!1svi!2sjp!4v1738598282954!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1708.  
  1709.  
  1710.  
  1711. <h2 class="wp-block-heading is-style-section_ttl has-swl-deep-03-background-color has-background">Takeaway</h2>
  1712.  
  1713.  
  1714.  
  1715. <p>Getting to know Japanese rice is like unlocking a mystery of Japanese cuisine. Whether you try your hand at making the perfect bowl of rice at home, make your first onigiri, or head out to sample premium varieties at places like Akomeya Tokyo, each experience brings you closer to understanding what makes Japanese food so special. Don&#8217;t be afraid to experiment with different rice varieties and cooking techniques-and when you&#8217;re in Japan, be sure to visit some of our recommended restaurants to taste how the pros do it. Your journey into Japanese rice culture begins with that first perfectly cooked bowl!</p>
  1716.  
  1717.  
  1718.  
  1719. <p class="is-style-bg_stripe">As a Japanese cuisine lover, do not miss out these articles below!</p>
  1720.  
  1721.  
  1722. <div class="swell-block-postLink"> <div class="p-blogCard -external" data-type="type3" data-onclick="clickLink">
  1723. <div class="p-blogCard__inner">
  1724. <span class="p-blogCard__caption">The Five Great Rice Meals of Japan</span>
  1725. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/10/e5b92b33-five-great-rice-meals-of-japan-1.png" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></noscript><img decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='320'%20height='180'%20viewBox='0%200%20320%20180'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/10/e5b92b33-five-great-rice-meals-of-japan-1.png" alt="" class="lazyload c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1726. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/the-five-great-rice-meals-of-japan/" target="_blank" rel="noopener noreferrer">The Five Great Rice Meals of Japan</a>
  1727. <span class="p-blogCard__excerpt">“The Five Great Rice Meals of Japan” is a representative of local dishes nationwide selected by The Imperial Household Agency</span> </div>
  1728. </div>
  1729. </div>
  1730. </div>
  1731.  
  1732. <div class="swell-block-postLink"> <div class="p-blogCard -external" data-type="type3" data-onclick="clickLink">
  1733. <div class="p-blogCard__inner">
  1734. <span class="p-blogCard__caption">Koshihikari Rice</span>
  1735. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/03/25176750_s-1.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></noscript><img decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='320'%20height='180'%20viewBox='0%200%20320%20180'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/03/25176750_s-1.jpg" alt="" class="lazyload c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1736. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chubu/niigata/koshihikari-rice/" target="_blank" rel="noopener noreferrer">Koshihikari rice &#8211; Sweet Japanese premium Rice</a>
  1737. <span class="p-blogCard__excerpt">Koshihikari rice is both a rice variety and a brand of rice harvested and cultivated throughout Japan except Hokkaido and Okinawa.</span> </div>
  1738. </div>
  1739. </div>
  1740. </div><p>The post <a href="https://www.foodinjapan.org/japan/japanese-rice/">Japanese Rice (日本の米)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1741. ]]></content:encoded>
  1743. <wfw:commentRss>https://www.foodinjapan.org/japan/japanese-rice/feed/</wfw:commentRss>
  1744. <slash:comments>0</slash:comments>
  1747. </item>
  1748. <item>
  1749. <title>Sourcing Authentic Japanese Ingredients: Tips for Catering Professionals</title>
  1750. <link>https://www.foodinjapan.org/japan/tips-for-catering-professionals/</link>
  1751. <comments>https://www.foodinjapan.org/japan/tips-for-catering-professionals/#respond</comments>
  1753. <dc:creator><![CDATA[ryo]]></dc:creator>
  1754. <pubDate>Mon, 03 Mar 2025 07:28:23 +0000</pubDate>
  1755. <category><![CDATA[Japan]]></category>
  1756. <category><![CDATA[Authentic Japanese Ingredients]]></category>
  1757. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25538</guid>
  1758.  
  1759. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Sourcing-Authentic-Japanese-Ingredients.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='635'%20viewBox='0%200%201024%20635'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Sourcing-Authentic-Japanese-Ingredients.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1760. <p>Creating exceptional Japanese cuisine starts with sourcing the finest authentic ingredients. Whether crafting delicate sushi rolls or hearty bowls of ramen, the quality and origin of your ingredients play a crucial role in delivering genuine flavors that captivate your guests. Japanese cuisine is celebrated for its precision and balance, which requires careful attention to every [&#8230;]</p>
  1761. <p>The post <a href="https://www.foodinjapan.org/japan/tips-for-catering-professionals/">Sourcing Authentic Japanese Ingredients: Tips for Catering Professionals</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1762. ]]></description>
  1763. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Sourcing-Authentic-Japanese-Ingredients.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='635'%20viewBox='0%200%201024%20635'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Sourcing-Authentic-Japanese-Ingredients.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1764. <p>Creating exceptional Japanese cuisine starts with sourcing the finest authentic ingredients. Whether crafting delicate sushi rolls or hearty bowls of ramen, the quality and origin of your ingredients play a crucial role in delivering genuine flavors that captivate your guests. Japanese cuisine is celebrated for its precision and balance, which requires careful attention to every detail.</p>
  1765.  
  1766.  
  1767.  
  1768. <p>To truly stand out, you need to go beyond basic supplies. Building relationships with reliable suppliers, understanding seasonal availability, and incorporating locally sourced ingredients can elevate your dishes while promoting sustainability. Authenticity isn&#8217;t just about the ingredients—it&#8217;s also about the story and care behind them. By focusing on sourcing high-quality, traditional components, you ensure your dishes reflect the rich heritage and artistry of Japanese cooking.</p>
  1769.  
  1770.  
  1771.  
  1772. <h2 class="wp-block-heading"><strong>The Rising Demand for Authentic Japanese Ingredients</strong></h2>
  1773.  
  1774.  
  1775.  
  1776. <p>The demand for authentic Japanese ingredients has surged alongside the increasing appreciation for Japanese cuisine globally. In the UK, this trend reflects the growing interest in traditional flavors and premium-quality products.</p>
  1777.  
  1778.  
  1779.  
  1780. <h3 class="wp-block-heading"><strong>Understanding the Popularity of Japanese Cuisine in the UK</strong></h3>
  1781.  
  1782.  
  1783.  
  1784. <p>Japanese cuisine’s popularity across the UK is driven by its focus on fresh, seasonal ingredients and visually striking presentation. Many diners are drawn to the balance of flavors and the health-focused dishes like sushi and sashimi. Not only has the appreciation for authentic Japanese food risen, but it has also influenced other culinary sectors, leading to fusion concepts that combine Japanese ingredients with Western culinary techniques. Catering professionals in the UK’s dynamic market must stay aligned with these trends to appeal to customers seeking traditional flavors and innovative combinations. The rising consumer awareness of food quality and sustainability further underscores the need for authentic, responsibly sourced products.</p>
  1785.  
  1786.  
  1787.  
  1788. <h3 class="wp-block-heading"><strong>Why Authentic Ingredients Matter for Catering Professionals</strong></h3>
  1789.  
  1790.  
  1791.  
  1792. <p>Sourcing authentic ingredients directly impacts the quality of your food, elevating the dining experience and meeting the demand for authentic Asian flavors. Using high-quality, traditional ingredients like miso, soy sauce, and dashi ensures your menu reflects the precision and artistry of Japanese cuisine. Catering professionals gain competitive advantages by investing in premium products sourced from reputable suppliers. Integrating locally sourced ingredients when possible not only promotes sustainability but can also reduce costs, especially if you&#8217;re managing restaurant inventory for greater efficiency. Prioritizing food safety, product reliability, and authenticity establishes trust with your customers and helps you deliver consistent, exceptional results, enhancing your reputation in the UK’s wholesale Asian food industry.<a href="https://www.247cateringsupplies.co.uk/ffd-info-centre/buying-guides/the-ultimate-commercial-catering-equipment-buying-guide"> Experts at FFD 247 Catering Supplies</a> can assist you in finding the right tools to enhance your culinary creations.</p>
  1793.  
  1794.  
  1795.  
  1796. <h2 class="wp-block-heading"><strong>Key Considerations When Sourcing Japanese Ingredients</strong></h2>
  1797.  
  1798.  
  1799.  
  1800. <figure class="wp-block-image"><noscript><img decoding="async" width="1600" height="1000" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AD_4nXcWsQmEtGcCJmkb2DDAzY1MKYWkunD3xKTusmRiINJNaX2fsewwl8uaL4-rFELuli2tTq70uPBky0sR2e7_eBg2-UAn6S-71oNLsbxSG593WqUgdPRm6mter6zzLzlitNwaVIUkzg.png" alt="various sushi" class="wp-image-25541"/></noscript><img decoding="async" width="1600" height="1000" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1000'%20viewBox='0%200%201600%201000'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AD_4nXcWsQmEtGcCJmkb2DDAzY1MKYWkunD3xKTusmRiINJNaX2fsewwl8uaL4-rFELuli2tTq70uPBky0sR2e7_eBg2-UAn6S-71oNLsbxSG593WqUgdPRm6mter6zzLzlitNwaVIUkzg.png" alt="various sushi" class="lazyload wp-image-25541"/></figure>
  1801.  
  1802.  
  1803.  
  1804. <p><em>Image Source: Canva</em></p>
  1805.  
  1806.  
  1807.  
  1808. <p>Authenticity in Japanese cuisine depends on sourcing premium, high-quality ingredients. Ensuring food quality while adhering to sustainability and ethical standards enhances your dishes and resonates with your clientele.</p>
  1809.  
  1810.  
  1811.  
  1812. <h3 class="wp-block-heading"><strong>1. Identifying Reliable Suppliers and Distributors</strong></h3>
  1813.  
  1814.  
  1815.  
  1816. <p>Work with suppliers specializing in authentic Japanese ingredients. Reliable options in the US include Mitsuwa and JFC International, known for their wide range of products. Consider online retailers like ChefShop for easy sourcing of staples such as soy sauce, miso, and dashi. Seek out local farms, like those in California and Delaware, for fresh Japanese vegetables. Prioritize distributors with positive testimonials, consistent delivery tracks, and established financial stability to maintain the quality of your food and streamline your procurement process. Always test samples before finalizing a partnership to ensure alignment with your standards.</p>
  1817.  
  1818.  
  1819.  
  1820. <p>For catering professionals seeking verified partners, the Japanese government’s <a href="https://www.jetro.go.jp/en/trends/foods/supporter/">certified suppliers of premium Japanese ingredients</a> program by JETRO offers a global directory of vetted distributors specializing in authentic products like sushi-grade fish, artisanal miso, and seasonal produce. This certification ensures suppliers meet stringent quality and ethical standards, making it easier to source ingredients that align with your commitment to authenticity and sustainability. Always test samples and review supplier certifications before finalizing partnerships.</p>
  1821.  
  1822.  
  1823.  
  1824. <h3 class="wp-block-heading"><strong>2. Balancing Cost and Quality</strong></h3>
  1825.  
  1826.  
  1827.  
  1828. <p>Focus your budget on essential traditional ingredients over convenience products for better cost savings. Staple items like soy sauce, mirin, sake, and kombu not only enhance flavor but also offer versatility for various recipes. While imported goods may provide authenticity, domestic alternatives can strike a balance between quality and cost. Maintain clear communication with suppliers to negotiate prices and terms, ensuring you get quality products at the best possible prices. Using premium ingredients improves the quality of your food, elevating your reputation in the dynamic UK market or elsewhere.</p>
  1829.  
  1830.  
  1831.  
  1832. <h3 class="wp-block-heading"><strong>3. Sourcing for Sustainability and Ethical Practices</strong></h3>
  1833.  
  1834.  
  1835.  
  1836. <p>Opt for sustainability by sourcing locally sourced ingredients where possible to reduce transportation-related emissions and support local farmers. Focus on suppliers adhering to responsibility and fair trade practices, particularly for seasonal or hard-to-grow items. For animal-based products, choose vendors committed to high animal welfare standards. Transparency about your sourcing not only builds trust with customers but also aligns with global efforts in sustainability and innovation. Ethical procurement ensures that your restaurant supports environmental and social responsibility without compromising on flavor or quality.</p>
  1837.  
  1838.  
  1839.  
  1840. <h2 class="wp-block-heading"><strong>Best Practices for Efficient Ingredient Procurement</strong></h2>
  1841.  
  1842.  
  1843.  
  1844. <p>Efficient procurement is essential for maintaining food quality and cost-effectiveness in catering. Below are strategies for streamlining your sourcing process and optimizing inventory for maximum efficiency and cost savings.</p>
  1845.  
  1846.  
  1847.  
  1848. <h3 class="wp-block-heading"><strong>Streamlining the Restaurant Procurement Process</strong></h3>
  1849.  
  1850.  
  1851.  
  1852. <p>Centralizing your procurement process ensures better tracking and avoids duplicate or missed orders. Use technology such as inventory management software to streamline operations, automate tasks, and minimize errors. Platforms capable of consolidating orders simplify managing suppliers and help you reduce costs through bulk purchasing.</p>
  1853.  
  1854.  
  1855.  
  1856. <p>Establish clear procurement guidelines to ensure team members understand roles and expectations and avoid confusion. Diversify sourcing by working with multiple suppliers to secure premium ingredients and maintain availability. For instance, source sushi-grade fish from one supplier and Japanese spices from another to improve the quality of your food. Build strong vendor relationships to mitigate supply chain issues and secure quality products at the best prices during high demand for authentic ingredients. Also learn why <a href="https://www.foodinjapan.org/article/japanese-cuisine/">Japanese cuisine is great for corporate gatherings</a>.</p>
  1857.  
  1858.  
  1859.  
  1860. <h3 class="wp-block-heading"><strong>Inventory Management for Greater Profitability</strong></h3>
  1861.  
  1862.  
  1863.  
  1864. <p>Effective inventory management is crucial for avoiding overstocking, reducing food waste, and cutting unnecessary expenses. Use robust inventory practices to identify demand trends and align purchases with the dynamic UK market&#8217;s needs for <a href="https://dinings.co.uk/unique-aspects-of-japanese-cuisine">Japanese food and other authentic flavors</a>.</p>
  1865.  
  1866.  
  1867.  
  1868. <p>Adopt just-in-time ordering to balance ingredient availability and freshness. Leverage restaurant inventory management for greater cost savings and operational efficiency. Tools that track prime costs and product usage can aid in forecasting and budgeting, allowing you to focus on maintaining premium ingredients without compromising profitability. Monitoring inventory also supports sustainability by minimizing waste while helping you meet the growing demand for products from the wholesale Asian food sector.</p>
  1869.  
  1870.  
  1871.  
  1872. <h2 class="wp-block-heading"><strong>Navigating the Dynamic UK Market for Japanese Ingredients</strong></h2>
  1873.  
  1874.  
  1875.  
  1876. <figure class="wp-block-image"><noscript><img decoding="async" width="1600" height="1000" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AD_4nXchyMr1onwswpvw04FmfVEWvkagFoFmYN8IXwLZSubpQ8SjbqEJMzrZwvPDU_OyeapWV1p_gSb3c8BXy68R97yweYWtMIPUmghhNkUUV3n7wBhbF1oU5XpSUm7yyHwXHY2cLs8x9g.png" alt="UK market for Japanese Ingredients" class="wp-image-25540"/></noscript><img decoding="async" width="1600" height="1000" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1000'%20viewBox='0%200%201600%201000'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AD_4nXchyMr1onwswpvw04FmfVEWvkagFoFmYN8IXwLZSubpQ8SjbqEJMzrZwvPDU_OyeapWV1p_gSb3c8BXy68R97yweYWtMIPUmghhNkUUV3n7wBhbF1oU5XpSUm7yyHwXHY2cLs8x9g.png" alt="UK market for Japanese Ingredients" class="lazyload wp-image-25540"/></figure>
  1877.  
  1878.  
  1879.  
  1880. <p><em>Image Source: Canva</em></p>
  1881.  
  1882.  
  1883.  
  1884. <p>The UK market offers diverse options for sourcing authentic Japanese ingredients, reflecting the growing popularity of Japanese cuisine across the country. Understanding recent trends and blending traditional ingredients with innovation can ensure success in meeting the demand for authentic Asian flavors.</p>
  1885.  
  1886.  
  1887.  
  1888. <h3 class="wp-block-heading"><strong>Latest Trends in the Wholesale Asian Food Sector</strong></h3>
  1889.  
  1890.  
  1891.  
  1892. <p>The wholesale Asian food sector in the UK is embracing sustainability and innovation, driven by the rising demand for authentic ingredients. Restaurants and catering professionals prioritize locally sourced ingredients to enhance food quality and reduce environmental impact. Using responsibly sourced products aligns with consumer expectations for sustainability and fair trade practices, which can elevate your reputation.</p>
  1893.  
  1894.  
  1895.  
  1896. <p>Organic and plant-based options are gaining traction due to increased health consciousness among diners. Similarly, the integration of visually appealing, Instagrammable dishes is key to maintaining relevance in the digital age. Monitoring trends like premium ingredients and regional Japanese specialties maximizes your appeal in this competitive market.</p>
  1897.  
  1898.  
  1899.  
  1900. <h3 class="wp-block-heading"><strong>Blending Traditional Ingredients with Modern Techniques</strong></h3>
  1901.  
  1902.  
  1903.  
  1904. <p>Combining traditional Asian ingredients with Western culinary techniques attracts a broader audience in the UK while preserving authenticity. Staples like miso, udon noodles, and dashi can be creatively incorporated into fusion dishes, balancing flavor with innovation. Such blends not only expand your menu but also differentiate your offerings from competitors.</p>
  1905.  
  1906.  
  1907.  
  1908. <p>Sourcing high-quality traditional ingredients ensures the quality of your food while pairing them with fresh, locally sourced produce enhances sustainability efforts. Experimentation with Western culinary methods, such as miso-glazed vegetables, enriches your menu&#8217;s versatility. Adopting this approach bridges heritage and contemporary taste, appealing to both traditionalists and adventurers in Japanese cuisine. You can also read our <a href="https://www.foodinjapan.org/article/bariatric-friendly-japanese-meals/#google_vignette">guide on bariatric friendly Japanese meals</a>.</p>
  1909.  
  1910.  
  1911.  
  1912. <h2 class="wp-block-heading"><strong>How to Build Strong Supplier Relationships</strong></h2>
  1913.  
  1914.  
  1915.  
  1916. <p>Establishing robust supplier relationships is critical for maintaining food quality and a smooth procurement process. Strong partnerships enable access to premium ingredients, consistent delivery, and potential cost savings.</p>
  1917.  
  1918.  
  1919.  
  1920. <h3 class="wp-block-heading"><strong>Negotiating with Suppliers for the Best Deals</strong></h3>
  1921.  
  1922.  
  1923.  
  1924. <p>Define terms clearly when negotiating to avoid misunderstandings. Specify pricing, delivery schedules, payment terms, and product specifications upfront to ensure consistency. Strong, long-term relationships can strengthen your position, granting access to high-quality products at the best possible prices.</p>
  1925.  
  1926.  
  1927.  
  1928. <p>Regularly evaluate your suppliers against market trends and your needs. For instance, assess alternative suppliers or renegotiate based on your volume or loyalty as a long-term customer. Balancing good terms for both parties is crucial since positive relationships foster reliability and trust. Implementing these strategies supports cost control and streamlines your restaurant procurement process.</p>
  1929.  
  1930.  
  1931.  
  1932. <h3 class="wp-block-heading"><strong>Ensuring Food Safety and Quality Control</strong></h3>
  1933.  
  1934.  
  1935.  
  1936. <p>Collaborate with suppliers to enforce food safety and quality standards. Specify requirements for storage temperatures and hygienic handling, particularly for perishable ingredients like sushi-grade fish. This guarantees your products meet safety regulations and maintain quality.</p>
  1937.  
  1938.  
  1939.  
  1940. <p>Conduct site visits to understand sourcing practices and production methods. Regular assessments help ensure adherence to your specifications while identifying potential risks. For catering professionals managing Japanese food or traditional ingredients, such measures safeguard food safety and preserve the quality of your food, especially in high-demand sectors like the wholesale Asian food industry. If you liked reading this you can also <a href="https://www.foodinjapan.org/article/master-the-art-of-japanese-cooking/">master the art of Japanese cooking</a> by reading our guide.</p>
  1941.  
  1942.  
  1943.  
  1944. <h2 class="wp-block-heading"><strong>Conclusion</strong></h2>
  1945.  
  1946.  
  1947.  
  1948. <p>Sourcing authentic Japanese ingredients is more than just a task; it’s an investment in quality, tradition, and customer satisfaction. By prioritizing authenticity and sustainability while leveraging reliable supplier relationships, you can elevate your catering offerings and stand out in a competitive market.</p>
  1949.  
  1950.  
  1951.  
  1952. <p>Embracing innovative practices and blending traditional ingredients with modern techniques allows you to meet diverse customer preferences while staying true to the essence of Japanese cuisine. With the right approach, you’ll not only enhance your menu but also build a reputation for excellence that resonates with diners seeking genuine flavors.</p>
  1953. <p>The post <a href="https://www.foodinjapan.org/japan/tips-for-catering-professionals/">Sourcing Authentic Japanese Ingredients: Tips for Catering Professionals</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1954. ]]></content:encoded>
  1956. <wfw:commentRss>https://www.foodinjapan.org/japan/tips-for-catering-professionals/feed/</wfw:commentRss>
  1957. <slash:comments>0</slash:comments>
  1960. </item>
  1961. <item>
  1962. <title>Nara&#8217;s Food Culture: Flavors Nurtured by History and Climate</title>
  1963. <link>https://www.foodinjapan.org/kansai/nara/nara-food/</link>
  1964. <comments>https://www.foodinjapan.org/kansai/nara/nara-food/#respond</comments>
  1966. <dc:creator><![CDATA[ryo]]></dc:creator>
  1967. <pubDate>Sat, 01 Mar 2025 10:26:30 +0000</pubDate>
  1968. <category><![CDATA[Article]]></category>
  1969. <category><![CDATA[Kansai]]></category>
  1970. <category><![CDATA[Nara]]></category>
  1971. <category><![CDATA[Food in Nara]]></category>
  1972. <category><![CDATA[Japanese food]]></category>
  1973. <category><![CDATA[LocalFoodJapan]]></category>
  1974. <category><![CDATA[Nara Food]]></category>
  1975. <category><![CDATA[Traditional Food in Japan]]></category>
  1976. <category><![CDATA[精進料理]]></category>
  1977. <category><![CDATA[飛鳥鍋]]></category>
  1978. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25410</guid>
  1979.  
  1980. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Food-in-Nara.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='769'%20viewBox='0%200%201024%20769'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Food-in-Nara.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1981. <p>Nara is an ancient capital that flourished as the capital of Japan, with a strong Buddhist cultural heritage. Its food culture is rooted in history and climate and has developed in a unique way. Nara Food diversity nurtured by history Nara is where culture and ingredients have flowed from the mainland, and they have deeply [&#8230;]</p>
  1982. <p>The post <a href="https://www.foodinjapan.org/kansai/nara/nara-food/">Nara&#8217;s Food Culture: Flavors Nurtured by History and Climate</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1983. ]]></description>
  1984. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Food-in-Nara.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='769'%20viewBox='0%200%201024%20769'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Food-in-Nara.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1985. <p>Nara is an ancient capital that flourished as the capital of Japan, with a strong Buddhist cultural heritage. Its food culture is rooted in history and climate and has developed in a unique way.</p>
  1986.  
  1987.  
  1988.  
  1989. <h2 class="wp-block-heading">Nara Food diversity nurtured by history</h2>
  1990.  
  1991.  
  1992.  
  1993. <p>Nara is where culture and ingredients have flowed from the mainland, and they have deeply influenced it. Among these, Buddhist culture has had a significant impact on diet, and Shojin cuisine (Buddhist vegetarian cuisine) has developed. Shojin cuisine avoids meat or fish, instead featuring vegetables, beans, and grains, and offers delicate flavors that maximize each ingredient&#8217;s natural taste. Historians trace tea porridge&#8217;s origins to temples, where monks slowly simmer rice over low heat to create a simple flavor that warms both body and soul.</p>
  1994.  
  1995.  
  1996.  
  1997. <h2 class="wp-block-heading">The Blessings of Yamato: Traditional Vegetables and Mountain Products</h2>
  1998.  
  1999.  
  2000.  
  2001. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="684" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Nara-Mountain.avif" alt="Nara Mountain" class="wp-image-25412" style="width:800px"/></noscript><img decoding="async" width="1024" height="684" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='684'%20viewBox='0%200%201024%20684'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Nara-Mountain.avif" alt="Nara Mountain" class="lazyload wp-image-25412" style="width:800px"/></figure>
  2002.  
  2003.  
  2004.  
  2005. <p>Nara Prefecture features a basin topography that is rich in mountain products. A prime example of this is Yamato vegetables, which have been cultivated since ancient times. These unique vegetables, including Yamato greens, Yamato yams, and Kintoki carrots, play a crucial role in supporting Nara&#8217;s food culture. Additionally, persimmon cultivation is widespread, with Nishiyoshino Town in Gojo City particularly recognized as &#8220;Persimmon Village.&#8221; In the fall, visitors can enjoy a variety of persimmons. Furthermore, Yoshino arrowroot, harvested in the Yoshino area, is highly valued as a premium ingredient and is used to make arrowroot noodles and arrowroot mochi.</p>
  2006.  
  2007.  
  2008.  
  2009. <h2 class="wp-block-heading">Inherited Nara food culture and new challenges</h2>
  2010.  
  2011.  
  2012.  
  2013. <p>Nara&#8217;s food culture continues to embrace new challenges while preserving its ancient traditions. Innovative dishes are being created using local ingredients and processed products that explore new flavors while maintaining traditional methods. In recent years, the rise in foreign tourism has led to an increase in restaurants offering menus that cater to halal and vegetarian diets, reflecting a growing movement to accommodate diverse food cultures. Nara&#8217;s food culture is evolving, adapting to contemporary needs while honoring its history and traditions.</p>
  2014.  
  2015.  
  2016.  
  2017. <h2 class="wp-block-heading">Local Gourmet Food to eat in Nara: 4 choices</h2>
  2018.  
  2019.  
  2020.  
  2021. <h3 class="wp-block-heading">1. Yoshino Kuzu</h3>
  2022.  
  2023.  
  2024.  
  2025. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2023/10/25935775_m-2.jpg" alt="kuzuyu" class="wp-image-16717" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/10/25935775_m-2.jpg" alt="kuzuyu" class="lazyload wp-image-16717" style="width:800px"/></figure>
  2026.  
  2027.  
  2028.  
  2029. <p>Artisans have produced Yoshino Kudzu, a traditional food ingredient, in the Yoshino region of Nara Prefecture for over 1000 years. They harvest high-quality kudzu roots during the coldest season and repeatedly wash them in clear water to remove impurities, extracting high-purity starch. This time-consuming manufacturing process creates a unique smoothness and texture. Many know it as a raw material for Japanese sweets such as kudzu noodles and kudzu mochi, but in recent years, health experts have recognized its thickening properties as beneficial to health, and chefs have incorporated it into various foods. People appreciate products made with Yoshino hon-kudzu (real Yoshino kudzu) as gifts because of their high quality.</p>
  2030.  
  2031.  
  2032.  
  2033. <p class="is-style-icon_announce"><a href="https://www.foodinjapan.org/kansai/nara/yoshino-kuzu/">Check here for more detail of this food</a></p>
  2034.  
  2035.  
  2036.  
  2037. <h3 class="wp-block-heading">2. Asuka Nabe (Asuka Hot Pot)</h3>
  2038.  
  2039.  
  2040.  
  2041. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2023/01/69ef51142727bed75673aa97121cf607.jpg" alt="Asuka nabe (飛鳥鍋)" class="wp-image-12972" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/01/69ef51142727bed75673aa97121cf607.jpg" alt="Asuka nabe (飛鳥鍋)" class="lazyload wp-image-12972" style="width:800px"/></figure>
  2042.  
  2043.  
  2044.  
  2045. <p>Asuka Nabe, a unique hot pot dish, characterizes the local cuisine of the Asuka and Kashihara regions of Nara Prefecture. It features a Japanese-Western fusion flavor where chefs simmer chicken and vegetables in milk and broth. The dish originated during the Asuka period and developed as a healthy diet using milk that envoys brought from Tang China. The main ingredients include Yamato meat chicken, Chinese cabbage, carrots, burdock root, long onions, mushrooms, tofu, etc., and chefs season it with milk and white miso. Cooks use chicken soup stock as the base, add ingredients in order, and simmer them together. The mellowness of the milk and the flavor of the white miso are in perfect harmony, making it a popular dish to warm the body on cold winter days. As a dish representative of Nara&#8217;s food culture, it is popular with tourists, and you can enjoy the unique taste of the region.</p>
  2046.  
  2047.  
  2048.  
  2049. <p class="is-style-icon_announce"><a href="https://www.foodinjapan.org/kansai/nara/asuka-nabe/">Check here for more detail of this food</a></p>
  2050.  
  2051.  
  2052.  
  2053. <h3 class="wp-block-heading">3. Kakinoha Zushi (Persimmon leaf sushi)</h3>
  2054.  
  2055.  
  2056.  
  2057. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/f86da81d-img_2954.jpg" alt="kakinoha sushi" class="wp-image-6742" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/03/f86da81d-img_2954.jpg" alt="kakinoha sushi" class="lazyload wp-image-6742" style="width:800px"/></figure>
  2058.  
  2059.  
  2060.  
  2061. <p>Kakinoha Zushi is a specialty of the Yoshino region of Nara Prefecture. It is a pressed sushi made by placing salted mackerel or salmon on vinegared rice and wrapping it in a persimmon leaf. Persimmon leaves have antibacterial properties, which has the advantage of making them less likely to spoil even in the summer. In addition, the scent of the persimmon leaves is transferred to the sushi, creating a unique flavor. Originally developed as a preserved food, it is now widely known as a local dish of Nara. Kakinoha Zushi is a popular Nara souvenir because of its unique appearance and taste. If you visit Nara, be sure to try it.</p>
  2062.  
  2063.  
  2064.  
  2065. <p class="is-style-icon_announce"><a href="https://www.foodinjapan.org/kansai/kakinoha-zushi/">Check here for more detail of this food</a></p>
  2066.  
  2067.  
  2068.  
  2069. <h3 class="wp-block-heading">4. Miwa Somen (Miwa fine noodles)</h3>
  2070.  
  2071.  
  2072.  
  2073. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2020/10/b2ab1584-miwa-somen-1024x768.jpg" alt="miwa somen" class="wp-image-9740" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2020/10/b2ab1584-miwa-somen-1024x768.jpg" alt="miwa somen" class="lazyload wp-image-9740" style="width:800px"/></figure>
  2074.  
  2075.  
  2076.  
  2077. <p>Miwa Somen are extremely thin noodles that artisans produce in the Miwa area of Sakurai City, Nara Prefecture. Craftspeople make these noodles using traditional methods that families have passed down for about 1300 years, and they feature firmness and smooth texture. Producers use only high quality wheat flour, salt and water as raw materials, and they carefully craft the noodles using a hand-stretching method. People usually eat them cold with dipping sauce as a standard summer dish, but diners can also enjoy them as a warm soup. Many call Miwa Somen the &#8220;King of Somen&#8221; due to its high quality, and it stands as one of the famous products that represent Nara&#8217;s food culture.</p>
  2078.  
  2079.  
  2080.  
  2081. <p class="is-style-icon_announce"><a href="https://www.foodinjapan.org/kansai/nara/soumen/">Check here for more detail of this food</a></p>
  2082.  
  2083.  
  2084.  
  2085. <h2 class="wp-block-heading">Food to eat in Nara, season by season</h2>
  2086.  
  2087.  
  2088.  
  2089. <p>Nara&#8217;s rich nature brings seasonal ingredients to the table throughout the year. Here, we introduce you to the unique flavors of Nara that you can enjoy each season.</p>
  2090.  
  2091.  
  2092.  
  2093. <h3 class="wp-block-heading">Spring in full bloom: Savoring the Blessings of Budding</h3>
  2094.  
  2095.  
  2096.  
  2097. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="687" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/yo-yo-a07-1024x687.jpg" alt="nara spring" class="wp-image-25492" style="width:800px"/></noscript><img decoding="async" width="1024" height="687" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='687'%20viewBox='0%200%201024%20687'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/yo-yo-a07-1024x687.jpg" alt="nara spring" class="lazyload wp-image-25492" style="width:800px"/></figure>
  2098.  
  2099.  
  2100.  
  2101. <p class="has-text-align-center">写真提供：一般財団法人奈良県ビジターズビューロー</p>
  2102.  
  2103.  
  2104.  
  2105. <p>Spring is the season when new life blossoms after enduring the winter cold. Nara&#8217;s spring is a time to fully enjoy the blessings of nature, such as wild vegetables and new sprouts. Yamato greens are leafy vegetables that are in season in spring and can be used in various dishes such as boiled greens, mixed salads, and stir-fries. Bamboo shoots are also a signature spring flavor, enjoyed in boiled dishes and bamboo shoot rice. In addition, mugwort is an ingredient that allows you to enjoy the scent of spring, such as in mugwort mochi and mugwort dumplings.</p>
  2106.  
  2107.  
  2108.  
  2109. <h3 class="wp-block-heading">Midsummer: Refreshing Flavors</h3>
  2110.  
  2111.  
  2112.  
  2113. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="686" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/as-in-a03-1024x686.jpg" alt="nara midsummer" class="wp-image-25493" style="width:800px"/></noscript><img decoding="async" width="1024" height="686" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='686'%20viewBox='0%200%201024%20686'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/as-in-a03-1024x686.jpg" alt="nara midsummer" class="lazyload wp-image-25493" style="width:800px"/></figure>
  2114.  
  2115.  
  2116.  
  2117. <p class="has-text-align-center">写真提供：一般財団法人奈良県ビジターズビューロー</p>
  2118.  
  2119.  
  2120.  
  2121. <p>Summers in Nara are characterized by intense heat. Refreshing ingredients are perfect for such summers. Miwa somen noodles are recommended when served cold. Ayu (sweet fish) caught in the Yoshino River can be enjoyed grilled with salt or as a sweet stew. Eggplants grown in Nara are juicy and sweet, making them perfect for summer dishes such as chilled eggplant and fried eggplant.</p>
  2122.  
  2123.  
  2124.  
  2125. <h3 class="wp-block-heading">Autumn flavors: Enjoying the Harvest</h3>
  2126.  
  2127.  
  2128.  
  2129. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="690" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sa-ta-a02-1024x690.jpg" alt="autumen of tanzan shrine" class="wp-image-25499"/></noscript><img decoding="async" width="1024" height="690" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='690'%20viewBox='0%200%201024%20690'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sa-ta-a02-1024x690.jpg" alt="autumen of tanzan shrine" class="lazyload wp-image-25499"/></figure>
  2130.  
  2131.  
  2132.  
  2133. <p class="has-text-align-center">写真提供：<a href="https://www.tanzan.or.jp/" target="_blank" rel="noreferrer noopener">談山神社</a>(Tanzan Shrine)</p>
  2134.  
  2135.  
  2136.  
  2137. <p>Autumn is the season of harvest. Nara&#8217;s autumn is rich in mountain delicacies and rural bounty. Persimmons are a typical autumn flavor, enjoyed not only as they are, but also in various processed products such as dried persimmons and persimmon leaf sushi. Mushrooms are also a typical fall flavor, used in various dishes such as hot pots, stir-fries, and mixed rice dishes. Chestnuts are a typical fall ingredient, used in chestnut rice and chestnut paste.Winter Delights: Warming Ingredients.</p>
  2138.  
  2139.  
  2140.  
  2141. <h3 class="wp-block-heading">Winter Delights: Warming Ingredients</h3>
  2142.  
  2143.  
  2144.  
  2145. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="749" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/na-nk-c15-1024x749.jpg" alt="naara winter food" class="wp-image-25495" style="width:800px"/></noscript><img decoding="async" width="1024" height="749" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='749'%20viewBox='0%200%201024%20749'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/na-nk-c15-1024x749.jpg" alt="naara winter food" class="lazyload wp-image-25495" style="width:800px"/></figure>
  2146.  
  2147.  
  2148.  
  2149. <p class="has-text-align-center">写真提供：一般財団法人奈良県ビジターズビューロー</p>
  2150.  
  2151.  
  2152.  
  2153. <p>Winters in Nara are very cold. Warming ingredients benefit you during such winters. Yamato yams, root vegetables that thrive in winter, offer stickiness and tonic effects. Cooks use them in various dishes such as grated yam rice and fried tofu. Asuka hot pot makes a perfect winter dish, with its milk-based soup that warms your body. Radishes grown in Nara feature juiciness and sweetness, and chefs incorporate them into various dishes including stews, pickles, and grated preparations.</p>
  2154.  
  2155.  
  2156.  
  2157. <p class="is-style-icon_book">Refference : <a href="https://narashikanko.or.jp/en/" target="_blank" rel="noreferrer noopener">Nara City Tourism Association</a></p>
  2158.  
  2159.  
  2160.  
  2161. <h2 class="wp-block-heading">Conclusion</h2>
  2162.  
  2163.  
  2164.  
  2165. <p>Nara&#8217;s food culture has been nurtured by its history and climate, and has developed uniquely, including Shojin cuisine and Yamato vegetables. In addition to local delicacies such as persimmon leaf sushi, Miwa somen, Asuka hot pot, and Nara pickles, dishes using seasonal ingredients are also attractive. Be sure to enjoy the flavors of Nara woven by history and nature.</p>
  2166. <p>The post <a href="https://www.foodinjapan.org/kansai/nara/nara-food/">Nara&#8217;s Food Culture: Flavors Nurtured by History and Climate</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2167. ]]></content:encoded>
  2169. <wfw:commentRss>https://www.foodinjapan.org/kansai/nara/nara-food/feed/</wfw:commentRss>
  2170. <slash:comments>0</slash:comments>
  2173. </item>
  2174. <item>
  2175. <title>Hikado (ヒカド)</title>
  2176. <link>https://www.foodinjapan.org/kyushu/nagasaki/hikado/</link>
  2177. <comments>https://www.foodinjapan.org/kyushu/nagasaki/hikado/#respond</comments>
  2179. <dc:creator><![CDATA[Krisha]]></dc:creator>
  2180. <pubDate>Sat, 01 Mar 2025 10:11:47 +0000</pubDate>
  2181. <category><![CDATA[Kyushu]]></category>
  2182. <category><![CDATA[Nagasaki]]></category>
  2183. <category><![CDATA[food in nagasaki]]></category>
  2184. <category><![CDATA[hikado]]></category>
  2185. <category><![CDATA[Local food in Japan]]></category>
  2186. <category><![CDATA[regionalfoodjapan]]></category>
  2187. <category><![CDATA[stew]]></category>
  2188. <category><![CDATA[Traditional Food in Japan]]></category>
  2189. <category><![CDATA[ヒカド]]></category>
  2190. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25025</guid>
  2191.  
  2192. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/nagasaki_11_3.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/nagasaki_11_3.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  2193. <p>Hikado is a hearty and flavorful stew that reflects Nagasaki’s rich history of cultural exchange. Inspired by Portuguese cuisine and adapted with local ingredients, this dish evolved over time to suit Japanese tastes. With its gentle sweetness and comforting texture, hikado remains a beloved part of Nagasaki’s food culture. Read on to discover how this [&#8230;]</p>
  2194. <p>The post <a href="https://www.foodinjapan.org/kyushu/nagasaki/hikado/">Hikado (ヒカド)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2195. ]]></description>
  2196. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/nagasaki_11_3.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/nagasaki_11_3.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  2197. <p>Hikado is a hearty and flavorful stew that reflects Nagasaki’s rich history of cultural exchange. Inspired by Portuguese cuisine and adapted with local ingredients, this dish evolved over time to suit Japanese tastes. With its gentle sweetness and comforting texture, hikado remains a beloved part of Nagasaki’s food culture. Read on to discover how this unique dish came to be and why it continues to be enjoyed today!</p>
  2198.  
  2199.  
  2200.  
  2201. <h2 class="wp-block-heading">What is Hikado?</h2>
  2202.  
  2203.  
  2204.  
  2205. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/nagasaki_11_1.jpg" alt="hikado ingredients close up" class="wp-image-25034"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/nagasaki_11_1.jpg" alt="hikado ingredients close up" class="lazyload wp-image-25034"/></figure>
  2206.  
  2207.  
  2208.  
  2209. <p>&#8220;Hikado,&#8221; a local dish from Nagasaki Prefecture. It is a mild-tasting stew made by simmering diced fish, meat, and vegetables in broth and thickening it with grated sweet potato. The original hikado thickened with bread, but after bread became unavailable, people started thickening it with sweet potato.</p>
  2210.  
  2211.  
  2212.  
  2213. <h2 class="wp-block-heading">History</h2>
  2214.  
  2215.  
  2216.  
  2217. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/11.ろい-scaled-1.jpg" alt="hikado on ceramic black bowl" class="wp-image-25035"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/11.ろい-scaled-1.jpg" alt="hikado on ceramic black bowl" class="lazyload wp-image-25035"/></figure>
  2218.  
  2219.  
  2220.  
  2221. <p>The word &#8220;hikado&#8221; originates from the Portuguese word <em>picado</em>, meaning &#8220;to chop finely.&#8221; After Nagasaki opened its port, missionaries and traders from Portugal and Spain introduced stews made with beef and pork. Since meat was scarce, they began using locally caught fish and vegetables. Initially, hikado was thickened with bread, but when bread became hard to find due to the ban on Christianity, sweet potatoes replaced it. Nagasaki, known for its preference for sweeter seasonings due to the easy access to sugar, embraced the sweetness and thickness of sweet potatoes. This adaptation became popular and eventually established hikado as a local dish in Nagasaki.</p>
  2222.  
  2223.  
  2224.  
  2225. <p class="is-style-icon_book">Reffered From : <a href="https://www.yamasa.com/archive/hishiho/archive/four_seasons_dishes/local_dishes/" target="_blank" rel="noreferrer noopener">ひしほ</a></p>
  2226.  
  2227.  
  2228.  
  2229. <h2 class="wp-block-heading">FAQ</h2>
  2230.  
  2231.  
  2232.  
  2233. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  2234. <div class="swell-block-faq__item"><dt class="faq_q">What is Hikado?</dt><dd class="faq_a">
  2235. <p>Hikado is a stew-like dish with diced ingredients, a local dish that has been passed down in Nagasaki since the early 1600s.</p>
  2236. </dd></div>
  2237.  
  2238.  
  2239.  
  2240. <div class="swell-block-faq__item"><dt class="faq_q">Where does the name Hikado come from?</dt><dd class="faq_a">
  2241. <p>It comes from the Portuguese word &#8220;picado,&#8221; which means &#8220;finely chopped.</p>
  2242. </dd></div>
  2243.  
  2244.  
  2245.  
  2246. <div class="swell-block-faq__item"><dt class="faq_q">What are the main ingredients in Hikado?</dt><dd class="faq_a">
  2247. <p>Fish (such as yellowtail), chicken, sweet potatoes, daikon radish, carrots, dried shiitake mushrooms, etc.</p>
  2248. </dd></div>
  2249. </dl>
  2250. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Hikado?","acceptedAnswer":{"@type":"Answer","text":"<p>Hikado is a stew-like dish with diced ingredients, a local dish that has been passed down in Nagasaki since the early 1600s.<\/p>"}},{"@type":"Question","name":"Where does the name Hikado come from?","acceptedAnswer":{"@type":"Answer","text":"<p>It comes from the Portuguese word \"picado,\" which means \"finely chopped.<\/p>"}},{"@type":"Question","name":"What are the main ingredients in Hikado?","acceptedAnswer":{"@type":"Answer","text":"<p>Fish (such as yellowtail), chicken, sweet potatoes, daikon radish, carrots, dried shiitake mushrooms, etc.<\/p>"}}]}</script>
  2251.  
  2252.  
  2253.  
  2254. <h2 class="wp-block-heading">Hikado Recipe</h2>
  2255.  
  2256.  
  2257.  
  2258. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 3 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Pork shoulder </td><td>250g</td></tr><tr><td>Salad oil</td><td>14g</td></tr><tr><td>Daikon radish</td><td>45g</td></tr><tr><td>Carrots</td><td>45g</td></tr><tr><td>Sweet potato</td><td>60g</td></tr><tr><td>Dried shiitake mushrooms</td><td>40g</td></tr><tr><td>Dashi stock </td><td>1500g</td></tr><tr><td>Tuna </td><td>50g</td></tr><tr><td>Sweet potato (grated)</td><td>120g</td></tr><tr><td>Green onion </td><td>5g</td></tr><tr><td>Light soy sauce </td><td>10g</td></tr><tr><td>Salt </td><td>4g</td></tr></tbody></table></figure>
  2259.  
  2260.  
  2261.  
  2262. <div class="wp-block-group is-stack is-style-dent_box">
  2263. <h3 class="wp-block-heading">How to make Hikado?</h3>
  2264.  
  2265.  
  2266.  
  2267. <div class="swell-block-step" data-num-style="circle">
  2268. <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 Pork and Vegetables</div><div class="swell-block-step__body">
  2269. <p>Begin by dicing the pork shoulder into small pieces suitable for grilling. Heat the salad oil in a pan and sauté the diced daikon radish, carrots, and sweet potato until they are slightly tender. Add the dried shiitake mushrooms to the pan and cook for another minute to release their flavor.</p>
  2270. </div></div>
  2271.  
  2272.  
  2273.  
  2274. <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">Combine Stock and Pork</div><div class="swell-block-step__body">
  2275. <p>Next, pour the dashi stock into the pan with the vegetables and bring it to a boil. Add the sake, diced tuna, and grilled pork shoulder to the pan, letting everything cook together for about 5 minutes, allowing the flavors to meld.</p>
  2276. </div></div>
  2277.  
  2278.  
  2279.  
  2280. <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">Thicken the Soup and Serve</div><div class="swell-block-step__body">
  2281. <p>Add the grated sweet potato to the pot, stirring to thicken the soup. Season the mixture with light soy sauce and salt to taste. Once the soup has thickened and is well-seasoned, transfer it to a plate and garnish with finely chopped green onions.</p>
  2282. </div></div>
  2283. </div>
  2284. </div>
  2285.  
  2286.  
  2287.  
  2288. <h2 class="wp-block-heading">Final Thoughts</h2>
  2289.  
  2290.  
  2291.  
  2292. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/20201031000725.jpg" alt="hikado on wooden bowl" class="wp-image-25036"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/20201031000725.jpg" alt="hikado on wooden bowl" class="lazyload wp-image-25036"/></figure>
  2293.  
  2294.  
  2295.  
  2296. <p>Hikado is more than just a stew—it’s a dish that carries the history and flavors of Nagasaki’s cultural exchange. Its rich, comforting taste and unique blend of ingredients make it a must-try for anyone exploring Japanese cuisine. If you have the chance to visit Japan, be sure to seek out hikado and experience this flavorful piece of history for yourself!</p>
  2297.  
  2298.  
  2299.  
  2300. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about hikado, you might also like other comforting Japanese stews like Okinawa oden, <a href="https://www.foodinjapan.org/wp-content/uploads/2021/09/ec8d6b38-buri-daikon.jpg">buri daikon</a>, or <a href="https://www.foodinjapan.org/tag/kenchinjiru/">kenchin-jiru</a>—each offering a unique taste of regional flavors and history.</p>
  2301. <p>The post <a href="https://www.foodinjapan.org/kyushu/nagasaki/hikado/">Hikado (ヒカド)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2302. ]]></content:encoded>
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