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),...
by Nicolas | Sep 26, 2022 | Articles
Japanese Food History and Culture Katsuo: the Skipjack Tuna Present 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...
by Nicolas | Sep 26, 2022 | Articles
Japanese Food History and Culture Baumkuchen: a German Classic in Japan A 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...
