If you need help finding Japanese cooking and dining supplies, please let us know. We know it’s hard sometimes to find supplies that are required to make Japanese food, so we’re here to help!
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RICE | (O-KOME)
It is time again to enjoy rice of the new harvest!
Though rice is eaten in the West, its relationship with the Japanese is
quite special. Rice is considered extremely valuable, and we appreciate
the farmers who devote themselves to its cultivation and production year
round. There are even festivals throughout Japan celebrating the planting of new rice crops yearly!
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Soba Crunch
A delightful snack with buckwheat flour ingredients.
Fall is the season of mushrooms. There are several varieties, such as Shiitake, Shimeji, Enokidake, Eringi, and Maitake, (see photo) to name a few. However, of all mushrooms, one reigns superior.
Stewed Japanese style pumpkin is a quick way to add a vegetable side dish to a meal.
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Maguro no Tataki/Seared Tuna
If you don’t like raw tuna, you can introduce yourself to the world of sashimi by half cooking the fish.
There is a load of information about Japanese cooking, cuisine, and etiquette out there, but it’s all over the place. We don’t want to spend hours with our eyes glued to the computer screen, clicking through website after website in a vain attempt to find what we’re looking for.
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An Introduction To Miso
Miso is fermented soybean paste commonly used in Japanese cooking.
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Mochi/Sticky Rice Cakes
Mochi cakes are a New Year’s treat representing longevity. But don’t worry about eating them only on New Year’s; eat them whenever you like. We’ve provided some ways to eat them following the recipe.
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Rice
Rice is the main staple for the Japanese. It accompanies just about every meal, whether it be served plain in a bowl, flavoured and fried, steamed with assorted ingredients, or vinegared and molded for sushi.