Umami: The 5th Dimension of Taste
Salty, sweet, sour and bitter are familiar terms to describe taste. Yet a fifth, umami, is less well-known but just as prevalent.
Tofu: The Hard (& Soft) Facts
Ready to become an expert on the white, fluffy deliciousness that is tofu?
5 Things You Didn't Know About 'Natto'
Anthony Bourdain, who has tried eating silkworms for a meal, has refused to eat 'natto'. But with a little familiarity, and a lot of convincing that this superfood is oh-so-healthy, you'd forget that this fermented soybean is downright stinky.
Yakumi: Condiments with a Healthy Twist
Directly translated as 'medicine' (yaku) 'taste' (mi), yakumi originally served as antidotes to a variety of ailments.
What is Ichiju-Sansai?
World-famous Japanese foods like sushi, ramen and sukiyaki are actually not frequently served at the dinner table in ordinary Japanese households. To find more typical home cooking, we need to look at a kind of Japanese cuisine known as 'ichiju-sansai.'
A Shopper's Guide to Japanese Rice
Master the art of selecting the best rice for every occasion!
The Healthy Diversity of Japanese Food
Professor Ryoji Hamamoto of the Tsuji Culinary Institute outlines the history and health benefits of Japanese food at a special event in New York.
Just a Spoonful of 'Koji'
'Koji' has been used in Japan for more than 1,000 years, and has recently been in the limelight for its wonderful healthful and beautifying properties.
7 Next-Level Soy Sauce Options
Everybody knows Japanese soy sauce, but did you know there's more than Kikkoman? Here we take a look at seven premium options from all around Japan.