by Nicolas | Nov 1, 2022 | Articles
Japanese Food History and Culture Yuzu and Mikan: Citrus Fruits in Japan Citrus 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...
by Nicolas | Oct 25, 2022 | Articles
Japanese Food History and Culture Japanese Sweets Dynasty: Interview at a Wagashi Shop from the Meiji Era Colorful and fresh, wagashi (和菓子, Japanese confectionery) represent the Japanese way of making sweets. Beloved by kids and adults alike, they are often associated...
by Nicolas | Oct 19, 2022 | Articles
Japanese Food History and Culture Tai from Ehime: Interview at a Sea Bream Restaurant Ehime is a prefecture located on the island of Shikoku, one of the four major islands of Japan. Known for its picturesque islands, yuzu and ponkan citrus production and possibly the...
by Nicolas | Oct 11, 2022 | Articles
Japanese Food History and Culture Amazake: 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 celebrations. Although it doesn’t have the...
by Nicolas | Sep 28, 2022 | Articles
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),...
