J-STYLE
Classic Miso Compares to the Zen Concept of ‘Circle’12/27/2018
TOKUSHIMA – These days miso is quite popular in many countries around the world. Many Japanese who used to learn English at school were taught that miso should be translated as “soybean paste.” This was true until several years ago. Today, miso is kn…
Reproducing Shogun-Era Shoyu in Kozaki Fermentation Town12/01/2018
CHIBA – In recent years, fermentation has been drawing the attention of health-conscious people in Japan. Accordingly, regional towns and villages are turning to indigenous fermentation in a bid to revitalize their local economy. Among many suc…
Cheese-Flavored Miso Made by Uncompromising Brothers -210/27/2018
NAGANO – Although miso is made by human beings, it cannot achieve high quality through the efforts of human beings alone. The natural environment, especially the climate, significantly affects the outcome. Koike Koji’s miso storehouse is locate…
Cheese-Flavored Miso Made by Uncompromising Brothers -110/20/2018
NAGANO – Miso is one of Japan’s most essential condiments. Did you know there are three categories of miso? It can be based on rice, barley or soybeans. Rice miso is the most prevalent type, consisting of rice malt, salt and soybeans. Boiled so…
What Makes Katsuobushi Dried Bonito Invaluable -205/02/2018
TOKYO – So what exactly is dried bonito, anyway? Most Japanese people know shavings of dried bonito. But, the exact definition of it is not fully known, even in Japan. “If you want to call the products ‘katsuobushi,’ it must be well-simmered fi…
What Makes Katsuobushi Dried Bonito Invaluable -104/26/2018
TOKYO – Until about 40 years ago in Japan, every family had a dried bonito (katsuobushi) shaver. The bonito fish is a relative of the tuna, and is dried to a wood-like consistency. In the past, even the children of the home would grip the hard …
Why are They Turning Back to Traditional Japanese Food? -204/15/2018
CHIBA – Tohoku University conducted an interesting experiment in 2016 that indicates a notable change in Japanese diet. Each of two groups of participants ate from different menus three times a day for about a month. The first group ate from a …
Why are They Turning Back to Traditional Japanese Food? -104/04/2018
CHIBA – At Italian restaurant Comesta in Chiba Prefecture, you will see some unique items on the menu. “Pescatore a la Edo,” “Pomodoro, Edomae Style,” “Soy Sauce Mash and Fine Strips of Leek on Kiln-fired Pizza” are just some of them. “Edo” ref…
What’s Special About True Rice Wine? -208/19/2017
CHIBA – Mirin is used for more than just daily cooking. It has a sacred meaning too. January 1st in Japan is a special day to celebrate the beginning of the new year. People used to have the custom of toso, New Year’s ceremonial cup of alcohol.…
What’s Special About True Rice Wine? -108/03/2017
CHIBA -Teriyaki is a well-known and popular cooking style in the world. You are probably familiar with teriyaki burgers and teriyaki sauce. The secret of teriyaki’s sweet taste is the golden combination of shoyu soy sauce and sweet rice wine called m…
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