Ramen Broth Classification Made Easy

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Ramen Classification

Ramen can be regarded as Japan’s national dish. There are as many types of ramen that can be counted, as many regional styles and specialties abound with soups, noodles, and toppings, all varied according to local tastes, ingredients, and cultures. It’s a challenge to put them in categories because of their wide differences. But then, let us try to put some order in the ramen world with attempts to classify them.

Why Okinawans Live Longest in the World

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Seven Healthy Japanese Foods for Longevity

Okinawa is a Japanese prefecture comprising more than 150 islands in the East China Sea, and residents there enjoy the longest life expectancy in the world. The largest proportion of people over 100 live on these islands. Men here expect to live up to 90 years, and women, up to 84. Diet plays a major role in their longevity. Okinawan centenarians derive their food sources from both the earth and the ocean. Here’s what they eat everyday.

The Appeal of the Okonomiyaki

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The “As You Like It” Pancake

The famous Okonomiyaki literally means “cook what you like” for okonomi, and yaki means “grilled or cooked”. It’s a kind of savory pancake made from a batter of flour, grated yam, eggs and dashi, and typically pork and cabbage as toppings.

The origins of okonomiyaki are unclear as many variations of pancakes have appeared at different times, in many places. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) when it was a special dessert served at Buddhist ceremonies called Funoyaki. This then evolved during the Meiji period (1868-1912) into a sweeter dish called Sukesoyaki. In the 1920’s and 30’s the dish continued to evolve with more emphasis on the sauces added and the name Yoshokuyaki began to be used.

Japanese Food Facts To Blow Your Mind

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Interesting Bits of Knowledge

Tokyo is the International Capital of the Top Restaurants. It beats even Paris. The undoubted world capital of fine dining is Tokyo, with a remarkable 302 Michelin stars in total in 2017. The breakdown as follows: 12 are 3 stars, 53 are 2 stars, and 160, 1 star. Two other Japanese cities make up the top 5 of this list – Kyoto and Osaka.

The Evolution of The Katsu

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Katsu Then and Now

Originally, katsu, a shortened version of katsuretsu was traditionally made using beef. During the Meiji period (1868 – 1912), the Japanese technique of cooking tempura was applied to meat coated with breadcrumbs and deep fried in oil. The forward-looking Emperor Meji wanted to to see Japan become a modern westernized country to lead in development, and that included embracing some new world cuisine. It was the western adaptation that introduced pork into the mix.

Japanese Cuisine Evolution: Ancient to Modern

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A Culinary Journey Down The Centuries

What composed ancient Japanese cuisine?

It’s a banquet of meats and vegetables: there’s wild deer and boar, mushrooms, sudachi lime, ginger, sansho pepper, myoga, nuts, pears, fish, and shellfish. It was during the Muromachi period (1392-1573) that “washoku” or traditional Japanese cuisine took shape, and was consolidated from the year 1573 to 1615, known as the Momoyama period. The washoku was influenced by several factors: the extravagant imperial court feasts; Daikyo Ryori, types of Kyoto cuisine developed over the ages; the Heian period (794–1185)the peak of Buddhism and Taoism; the vegetarian diet of the 13th century Buddhist monks; and tea cuisine.

Ramen Types From All Over Japan

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Different Regions, Different Ramen

Did you know that ramen is served in more than 24,000 restaurants across Japan? The quintessential dish is increasingly revered for its culinary complexity, from the depth of flavor in the broth to the perfect bite of the noodles. When it was once a laborer’s dinner, it is now a culinary expression of the Japanese quest for perfection. See the different types of heavenly ramen found in different regions across Japan.

Dry Goods Essential for Japanese Recipes

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What Dry Goods are in Your Pantry?

The ideal Japanese pantry must have a list of essentials to be able to make particular Japanese dishes. There are dry goods considered important in cooking the most common Japanese meals. Without them, you can say your meal isn’t really quite Japanese. Here are some of those dry goods essentials.

Adzuki beans are small, red beans that originated in China. They are starchy legumes with a rich, chestnut-like flavor, often used in making sweets in Japan. The beans are usually cooked down with sugar and mashed to make red bean paste. They are often paired with glutinous rice in sweet and savory applications.

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