Shichimi Togarashi is a condiment composed of seven spices. These seven spices are ground chili, hemp seed, poppy seed, rape seed, Sichuan peppercorns, sesame seeds, and ground dried orange peel. The combination of these flavours makes for a delightful spice not too fiery, but very flavourful.
Fu is a great alternative to meat. It is extremely high in protein, and when shaped and cooked properly, it tastes exactly like meat as well.
Ginko nuts are a common ingredient in Japanese cooking. They have pale yellow flesh that is firm and smooth, in a white outer shell.
In 1191, it is popularly believed that the Buddhist monk, Eisai, returned to Japan from studying in China. With him, he brought tea tree seeds and tea culture, already an essential part of Buddhism in China.
Pickled ginger is commonly served with sushi, sashimi, and sometimes even as a side dish to other heavier more substantial entrees. It is a refreshing pickle that cleanses the palate and helps in digestion.
Before 1868, curry was not part of the Japanese diet. For years, Japan had closed its doors to the outside, and as a result, curry and other foreign influences were not introduced to the country until it reopened its doors to the world in 1868.
Yamashiro is an area in Japan near Kyoto, famous for its production of the finest teas in Japan.
The soya bean is remarkable. From this single bean a plethora of products are borne, from tofu to soy sauce. It is also a vital component in the production of other basic Japanese ingredients, such as some types of miso, or served alone as a dish.
In Japan, there are several other types of flour aside from wheat flour.
Gooey and chewy. This is an easy way to include mochi in your diet. It makes cute appetizers as well!