Natto in Japan: Taste, Texture, and How to Eat It
Natto is a familiar Japanese food made from fermented soybeans. Learn what it tastes like, how to prepare one pack, and how it is served with rice, tuna sashimi, and sushi rolls.
Japanese Ingredients
Gobo in Japanese Cooking: Flavor, Preparation, and Knife Work
Gobo is burdock root eaten as an everyday vegetable in Japan. Learn what it tastes like, why preparation matters, and how it becomes kinpira, salad, tempura, pickles, and sushi rolls.
Umeboshi Explained: Flavor, Types, and How Japan Uses Them
Umeboshi is intensely tart and salty preserved ume. Learn how it is made, how common types differ, how people eat it in Japan, and how to choose a product.
Yuzu in Japanese Cooking: Aroma, Varieties, and Uses
Yuzu is a highly aromatic citrus fruit used throughout Japanese cooking. Its juice is sharply tart, while its peel has a floral fragrance that can transform a clear soup, grilled fish, sauce, dessert, or drink with only a small amount. Unlike oranges and mandarins, fresh yuzu is rarely eaten by itself. The fruit contains relatively … Read more
Real Wasabi: Flavor, Grating, and How to Recognize It
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