What is mirin? Mirin is a sweet Japanese rice seasoning used to add depth, aroma, and a glossy finish to cooked food. Authentic hon mirin contains alcohol and is traditionally made from glutinous rice, rice koji, and shochu or another distilled alcohol. It is not simply sugar water, sweet soy sauce, or a type of sake. Products sold … Read more
Koji is rice, barley, or soybeans cultivated with a food-safe mold, most commonly Aspergillus oryzae. It is one of the foundations of Japanese fermentation and helps create miso, soy sauce, sake, mirin, amazake, and many other foods. Koji is sometimes described as a fermentation starter, but it is more precise to think of it as an enzyme-rich … Read more
Japanese soy sauce, called shoyu in Japanese, is a fermented liquid seasoning used both at the table and during cooking. It adds saltiness, aroma, color, and savory depth to foods ranging from tofu and vegetables to ramen and other noodles, grilled fish, sushi, and simmered dishes. The familiar dark reddish-brown all-purpose sauce is only one variety. Japan … Read more
Miso is a fermented seasoning, but the most useful way to understand it is as a cooking decision: which miso fits the dish in front of you? Color names such as white and red are convenient, yet they do not tell the whole story. Grain, fermentation time, salt, region, and the producer’s method all shape … Read more
Umami is a basic taste, but a memorable dashi also depends on aroma, clarity, temperature, and restraint. A Japanese cook explains kombu, katsuobushi, synergy, and a lesson learned by squeezing first dashi.
Japanese rice usually refers to short-grain varieties of Japonica rice used in everyday Japanese cooking. When properly cooked, the grains are plump, tender, slightly glossy, and cohesive enough to pick up with chopsticks. It is served plain with meals and also forms the base of sushi, onigiri, donburi, rice bowls, and many regional dishes. However, ordinary … Read more
The best Japanese kitchen tools for beginners are practical items that make everyday cooking easier—not specialty gadgets that spend most of their time in a drawer. I am involved in sushi restaurant operations in Japan, where useful equipment earns its place by improving consistency, saving time, or making an important technique easier. A home kitchen … Read more
What is wasabi? Real wasabi is a Japanese plant whose thickened stem is grated into a fresh green condiment. It has a clean herbal aroma and a brief, nose-tingling pungency. It is best known as an accompaniment to sushi and sashimi, but it is also served with noodles, tofu, meat, and other dishes. The bright green … Read more
Edomae sushi is the traditional Tokyo style of sushi that helped shape the nigiri enjoyed around the world today. It developed in Edo, the former name of Tokyo, as a quick meal made with vinegared rice and seafood from nearby waters. Edomae sushi is not simply raw fish placed on rice. A chef may cure … Read more
Learn the difference between sushi and sashimi, including vinegared rice, raw and cooked ingredients, nigiri, serving styles, and how to order both in Japan.