by Nicolas | Sep 25, 2022 | Articles
Japanese Food History and Culture Chanko Nabe: the Sumō Diet Often 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...
by Nicolas | Sep 25, 2022 | Articles
Japanese Food History and Culture Izakaya: the Japanese Tavern This 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...
by Nicolas | Sep 25, 2022 | Articles
Japanese Food History and Culture Ochazuke: Tea and Rice The 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...
by Nicolas | Sep 25, 2022 | Articles
Japanese Food History and Culture Satsuma Imo: the Sweet Potato A 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...
by Nicolas | Sep 24, 2022 | Articles
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...
by philippe | Aug 9, 2022 | Articles
Japanese Food History and Culture Cheese: Dairy in Japan This 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...
