Japanese Food History and Culture Kuri: the Japanese Chestnut - Part 1When I was a kid growing up in Geneva, we would all get excited come winter, as it meant grilled chestnut stands would open, and we would pester our parents until we could get a handful of...

Japanese Food History and Culture Kuri: the Japanese Chestnut - Part 2When I was a kid growing up in Geneva, we would all get excited come winter, as it meant grilled chestnut stands would open, and we would pester our parents until we could get a handful of...

Japanese Food History and Culture Kabocha: Japanese Pumpkins and SquashesJapanese pumpkins, squashes, and other butternuts, commonly referred to as kabocha (南瓜 or カボチャ) in Japanese, are enjoyed throughout Japan, as illustrated by their myriad varieties and inclusion...

Japanese Food History and Culture Shochu: Distilled Liquors in Japan​Distilled liquors are very popular in Japan nowadays. Shōchū (焼酎, burned alcohol) is a mainstay at bars, taverns, and restaurants, and its versatility means there is a wide and varied offer available...

Japanese Food History and Culture Tonkatsu: Japanese Fried CutletsThis article is the first part of a 2-part series about cheese in Japan. Here, we explore the history and modern consumption of dairy in the country. The second part is an interview at a cheese...

Japanese Food History and Culture Yuzu and Mikan: Citrus Fruits in JapanCitrus fruits such as oranges, lemons and grapefruits enjoy great popularity in Japan. They are found everywhere: juices, seasonings, desserts... Beyond their sweet or sour taste, they are also...

Japanese Food History and Culture Japanese Sweets Dynasty: Interview at a Wagashi Shop from the Meiji EraAmazake: Interview at a Koji Specialty Shop ​ Colorful and fresh, wagashi (和菓子, Japanese confectionery) represent the Japanese way of making sweets. Beloved by...

Japanese Food History and Culture Tai from Ehime: Interview at a Sea Bream RestaurantThis article is the first part of a 2-part series about cheese in Japan. Here, we explore the history and modern consumption of dairy in the country. The second part is an interview...

Japanese Food History and Culture Amazake: Interview at a Koji Specialty ShopAmazake: Interview at a Koji Specialty Shop ​Amazake (甘酒), a sweet non-alcoholic drink made from rice fermented with kōji (麹) mold, is a familiar sight at shrine festivals and during New Year...

Japanese Food History and Culture Song Analysis: Nihon no Kome wa, Sekai Ichi!Uchikubi Gokumon Dōkōkai (打首獄門同好会, literally: “Beheading Prison Gate Association”) is a Japanese “loud rock” trio formed in 2004 and composed of Osawa Atsushi (guitar, lead vocals), Kawamoto...

Japanese Food History and Culture Katsuo: the Skipjack TunaPresent on plates (and in pots) since prehistoric times, the skipjack tuna, called katsuo, has an unmistakable taste with which all Japanese people are familiar. Valued since ancient times, it has continuously...

Japanese Food History and Culture Baumkuchen: a German Classic in JapanA flagship and precursor of the yōgashi (洋菓子, Western confectionery) trend, the baumkuchen (バウムクーヘン, baumukūhen) is a beloved pastry present in Japan for more than a century now. Simple yet...

Japanese Food History and Culture Chanko Nabe: the Sumō DietOften called Japan’s national sport, sumō wrestling is an enthralling world with its particular idiosyncrasies, beliefs and traditions. Enormous wrestlers colliding and grappling on an earthen ring is...

Japanese Food History and Culture Izakaya: the Japanese TavernThis is the first part of a two-part series about the Japanese izakaya. In this article, their history and customs are being discussed. The second part is an interview with the owner of Kinjo, an izakaya in...

Japanese Food History and Culture Ochazuke: Tea and RiceThe humble ochazuke (お茶漬け, “tea soak”) is a staple of Japanese food, eaten in one form or another probably since rice cultivation was introduced in Japan. Conjuring images of a mother’s cooking for a busy student...

Japanese Food History and Culture Satsuma Imo: the Sweet PotatoA beloved winter food, the sweet potato has been present in Japan for hundreds of years. Not as renowned as its more famous staple counterparts like rice and noodles, it has nevertheless been a quiet...

Japanese Food History and Culture ​ Sukiyaki: the Meiji Restoration Dish ​ Packed full of flavors, easy to cook and delicious to eat, sukiyaki (すき焼き) is a staple of Japanese food, enjoyed both at home and outside with friends. Prepared with ingredients available...

Japanese Food History and Culture Cheese: Dairy in JapanThis article is the first part of a 2-part series about cheese in Japan. Here, we explore the history and modern consumption of dairy in the country. The second part is an interview at a cheese specialty...