Japanese Food Discoveries

Japanese Horseradish | Wasabi - Foodies Japan

Japanese horseradish wasabi has made it onto the global culinary stage, but beware, beware, beware. Like may of the finest things in life - art, diamonds, narcotics (?!), banknotes, Buddhist statuary - for every genuine item there are countless fakes and pale imitations, peddled by mercenaries rogues out to relieve you of your precious coin. So it is with wasabi.

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Hotate-gai, Venus Clams, Mussels, Taira-gai And Baka-gai |...

Hotate-gai scallop literally means ‘the shellfish with the standing sail’, referring to its style of crossing the seabed by opening and closing its shell. This large bivalve is taken mainly in Hokkaido and Tohoku where it is sometimes called akita-gai or ogi-gai, the fan-shaped shellfish. The heel of the hotate-gai is called kaibashira.

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A Plaice in the Sun | Dried Cod - Foodies Japan

As the country that has done more than most to persuade the world at large that the practice of eating raw fish is in fact a rather refined and remarkably good idea, Japan possesses a cuisine that only the bravely imaginative could picture without seafood. 

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What is Konnyaku? | The Devil’s Tongue, Lotus and Burdock ...

Konnyaku devil’s tongue, or elephant foot, is a tuber and a gelatinous paste from its grounded root is made into blocks, sometimes with an added ingredient such as red pepper. The latter is named kaminari konnyaku, lightning konnyaku (pictured on left), due to its fiery nature. Despite its sinister sounding English name, there's nothing to fear about this commonly used vegetable.

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A Brief History of Japanese Cuisine: Formal Feasting And C...

In 710, the center of Japanese power moved once again, to nearby Nara, where Empress Genmu established the new capital Heijo-kyo, near modern-day Nara. During the Nara period (710 to 794 AD) Signification and the development of Buddhism reached its height.

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Five Cool Foods To Cool Down | Beat The Summer Heat in Jap...

This is how to beat the summer heat in Japan.  With record temperatures in Japan, check out these foods that will help you keep cool and carry on!

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Sashimi | Finest Dish, Raw Fish - Foodies Japan

Sashimi, or (o)-tsukuri, as it’s called in the Kansai region, is a key component in Japanese formal cuisine, not least in kaiseki-ryori multicourse meals and when staying at a ryokan traditional Japanese inn. It is also a regular on sushi shop menus, in shokudo canteens, and is eaten at home as a small luxury.

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A Dash Of Dashi | Basic Stock - Foodies Japan

A great dashi stock is essential. It is the crucial element in soups, dipping, sauces, nimono simmered dishes and nabemono hotpot dishes, and for cooking fish and vegetables. Typically it is made from katsuobushi dried bonito or konbu kelp, or a blend of the two. Other ingredients such as niboshi dried sardines, shiitake mushrooms, and, in my kitchen tobiuo flying fish, are commonly used too.

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Japanese Sweets [Wagashi] I The Sweet Course, Snacks & Des...

It may seem as if much wagashi, Japanese traditional sweet confectionery, is designed as much to be looked at as eaten, such is its visual attractiveness and evident craftsmanship. Traditional Japanese sweets are not of the Sunday-treat, cavity-inducing variety, but rather are designed for offsetting the bitter taste of the sencha Japanese green tea used in the tea ceremony. The craft of making wa...

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Yamaimo | Japan's Tasty Energizing Yam - Foodies Japan

Yamaimo or yamanoimo yam grows wild in the mountains, its roots running very deep, requiring long and patient hours of digging before the vegetable can be prized out of the earth. The most-prized variety, a wild yam called jinenjo is particularly difficult to uproot. You need to dig a human-sized hole to get the entire thing out of the ground. I’ve watched it done.

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Toriniku Chicken and Jidori | Passion For Poultry - Foodie...

Here in Japan, the chicken itself is called niwatori. Once it has been dispatched into the next life, the remaining fowl meat is described as toriniku, or, in common parlance, tori. Tori is also the generic word for bird, any bird. It’s the tori in yakitori, for example.

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Fugu Blowfish | Delicious Yet Deadly - Foodies Japan

Fugu blowfish or puffer fish is famed for its expense, and deadly poisonous propensities. Its ancient nickname is the teppo, ‘the pistol’, from its ability to dispatch careless eaters into the next life. The active ingredient here is tetrodoxin, a clear, tasteless, odorless poison 13 times stronger than arsenic - 2mg is enough to do you in. One species contains enough to kill 33 people.

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