Skip to content
WordPress
  • Language
  • Ingredients
    • Katsuo ・カツオ
    • Dashi ・ 一番出し
  • Recipes
    • Dashi ・ 一番出し
  • Blog

Japanese kitchen knives ・ 包丁

Grasshopper rice

10 most disgusting Japanese food

Ume・梅 – Japanese plum

Suribachi・擂り鉢 – Mortar and Pestle

japanese style bamboo shoots

Takenoko・竹の子 – Bamboo Shoots

Gohan・白ご飯 – Japanese Style Rice

Japanese kitchen knives ・ 包丁

Japanese knives are among the most iconic and coveted items for a culinary enthusiast. Their sharpness is legendary, their shapes elegant and refined. However, even among insiders, there is always […]

January 15, 2023January 15, 2023 wp_1574918 Tools
Grasshopper rice

10 most disgusting Japanese food

In this post we will talk about the 10 most disgusting foods of Japanese cuisine. Some of them you probably didn’t even imagine were edible. If you thought that Japanese […]

May 22, 2020May 23, 2020 wp_1574918 Japanese cuisine

Ume・梅 – Japanese plum

Ume is a kind of plum, ingredient of some of the most important preparations of Japanese cuisine such as umeboshi (梅干し) and umeshu (梅酒). The first one is a kind […]

May 14, 2020May 14, 2020 wp_1574918 Ingredients

Suribachi・擂り鉢 – Mortar and Pestle

The suribachi is a mortar and pestle even if it works a bit differently from the western one. It is a rather wide bowl whose internal side and bottom are […]

May 11, 2020May 11, 2020 wp_1574918 Japanese kitchenware
japanese style bamboo shoots

Takenoko・竹の子 – Bamboo Shoots

I’m sure that almost everyone, at some point in their lives, ordered a plate containing bamboo shoots. Probably at some Chinese restaurant. I believe that very few of them, after […]

May 10, 2020May 11, 2020 wp_1574918 Easy, Japanese ingredients, Japanese recipes

Gohan・白ご飯 – Japanese Style Rice

In Japan, plain rice is the same as bread in Western cuisine. Rice is the basis of almost every meal in Japanese culinary tradition. In Japanese language there is a […]

May 3, 2020May 10, 2020 wp_1574918 Easy, Gluten-free, Japanese recipes

Okonomiyaki・お好み焼き – Cabbage Pancake

Okonomiyaki belongs in Osaka like pizza belongs in Naples. It is the dish that most represents the soul of the city, the true gastronomic capital of Japan: genuine, straightforward, rich […]

April 30, 2020May 3, 2020 wp_1574918 Easy, Japanese recipes

Katsuo ・カツオ – Smoked dried tuna

Katsuo is one of the pillars on which Japanese cuisine rests. The basic taste of many Japanese dishes is based on the unmistakable aroma of katsuo, like sautéed garlic and […]

April 23, 2020April 23, 2020 wp_1574918 Japanese ingredients, Uncategorized

Dashi – 一番出し・Basic Stock

Here is the recipe for ichiban-dashi, the basic Japanese broth, the easiest to make. It will give a special touch to your preparations of traditional and homemade Japanese cuisine. Preparation […]

April 19, 2020April 23, 2020 wp_1574918 Easy, Gluten-free, Japanese cuisine, Japanese ingredients, Japanese recipes
Japanese bowing

Honorific Speech

In Japanese language the way of speaking changes according to the social relations between interlocutors. I’m not talking about generic forms of respect like putting “Mr” or “Mrs” before the […]

April 13, 2020April 19, 2020 wp_1574918 Japanese language

Posts navigation

Older posts
You’re on www.japancuisine.net

Anything about Japanese food and Japan.

Looking for Something?