Mochi or omochi is made from pounded sweet rice. Sweet rice is also called glutinous rice, sticky rice, or waxy rice. If you intend to make mochi on your own, you have to find Japanese sweet rice, which is short grain sweet rice. Traditionally, steamed sweet rice is pounded in a wooden motar with one […]
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A basil-like green shiso leaves (also called ohba) is a common Japanese herb. They are often sliced into thin ribbons to be used as a condiment of cold somen noodles or hiyamugi noodlesduring summer. The leaves have distinctive refreshing aroma. Other than used as condiments, a whole leaf can be lightly battered and fried as a […]
Ayu lives in streams in Japan, and it is considered to be a summer treat in mountain villages. Even though they are not endangered, the fishing is banned from fall to spring in order to protect the resources. From early summer to fall, many people enjoy fishing and eating ayu. Actually, I am not familiar […]
You might have seen bottled salmon flakes at a refrigerated section in a Japanese grocery store. It is cooked, flavored, deboned, and flaked salmon. It’s one of the popular convenient item in Japan, as you can eat it right out of the bottle. I rarely buy it in Japan, where fresh cut of salted salmon […]
Yuzu is Asian citrus fruit, widely used in Japanese cuisine. It’s also used for Chinese and Korean cuisine. You might have not seen it, but it’s getting popular in the United States, as high-end restaurants started to use the fruit in recent years. The characteristic of yuzu is in its rind. Unmistakable unique refreshing aroma […]
Aonori is a type of seaweed. I used to think that when sheet type nori is crushed, it becomes confetti like green aonori flakes. But two seaweed actually belong to two different family. Aonori is often used as garnish, on top of okonomiyaki, yakisoba, yakiudon, takoyaki, etc. Sometimes, it’s mixed in tempura batter, so that […]
Aburaage is one of the soy products. It is thinly sliced and deep fried tofu in short. It’s puffy and has a pocket inside, just like a pita bread. Inarizushi and kitsune udon cannot be made without it. Thinly sliced aburaage is often used as one of the miso soup ingredients. Japanese vegetarians use it […]
I don’t like senbei, a type of Japanese rice crackers. I would eat it if someone offered it to me, but I don’t buy it for my own consumption. There is only one exception, kabukiage. My son also loves it. I think the snack has something to appeal to Americans. Unlike regular senbei, kabukiage is […]
Ramune is Japanese soda drink in an old-fashioned Codd-neck bottle, which seems to be widely used in many parts of the world at the end of the 18th century. Soon, the particular type of bottles became out of favor in many countries, because many bottles were destroyed by kids who wanted to get marbles trapped […]
Two different Japanese condiments are called beni shoga. One is pink, flat, and sweet-and-sour beni shoga, which you see at sushi restaurants. Another one is red, julienned, and sour, but not sweet. Both of them are pickled ginger. The pink sweet beni shoga is sometimes called gari at sushi restaurants, but English wiki calls it […]
Kuromame beans are one of the important osechi ryori, Japanese new years food items. Just like many other cooked beans in Japan, they are sweet. However, unlike adzuki beans, kuromame beans are handled more carefully. Properly cooked kuromame beans are big, plump, shiny, black, soft, unbroken without wrinkles. Americans may not be familiar with kuromame […]
One of my Japanese friends who loves to make many wonderful things gave me a cup of handmade sake to try! Unlike store bought sake, it’s cloudy, but it’s definitely sake. This type of unrefined homemade sake is called doburoku, but both sake and doburoku can be drank or used in the same way. Many […]
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Japanese Food Shopping Companion
Instruction video is located under “HOW TO” tab below. This...
(The instructional video is under “HOW TO” tab.) The older...
(The instructional video is under “HOW TO” tab.) Sakuramochi is...