Japanese tradition Umeboshi: Japan’s Timeless Preserved Plums and a Taste of Early Summer
As Japanese rainy season approaches — known as tsuyu (梅雨), literally "plum rain" — it also marks the time when ume, or J...
Emilie
Japanese tradition 
fermentation What is Miso? – A Fermented Staple Rich in Flavor, History, and Creativity
If you’ve ever enjoyed a bowl of miso soup or tasted a rich miso glaze on grilled fish, you’ve encountered one of Japan’...
fermentation Let’s Make Shio Koji! A Simple Guide to Japan’s Magical Fermented Seasoning
If you’re curious about Japanese fermentation, one of the best places to start is withshio koji(塩麹)—a natural, enzyme-ri...
fermentation What Is Natto? Japan’s Slimy, Smelly, Superfood
If you’ve ever visited a Japanese breakfast table, you might have seen (or smelled) a sticky, stringy bowl of fermented ...
Japanese tradition Embracing the Japanese Seasons: Understanding the 24 Solar Terms
We all know 4 seasons, spring, summer, autumn and winter.But in Japan, there's lot more to feel!Japan's deep connection ...
fermentation What is Koji? Japan’s Magical Mold Behind Miso, Sake, and More
What is Koji? Japan’s Magical Mold Behind Miso, Sake, and MoreWhen you hear the word mold, your first thought might be r...
fermentation What is Nukaduke? Japan’s Crunchy Fermented Treasure with a Surprising Modern Comeback
What is Nukaduke? Japan’s Crunchy Fermented Treasure with a Surprising Modern ComebackHave you heard ofnukaduke (糠漬け)—th...