The Nattō is a traditional Japanese dish. It is often considered an exquisite food for some and a culinary challenge for others. This unique preparation of fermented soybeans has a fascinating history, remarkable nutritional characteristics, and a distinctive flavor that often divides opinions. Let’s dive into the world of Nattō to discover what makes this …
In Japan, tofu, or “豆腐” (tofu) in Japanese, is much more than just a food. It is a centerpiece of Japanese cuisine, steeped in tradition and innovation. For centuries, tofu has played a central role in the Japanese diet. It offers an essential source of plant-based protein and unparalleled culinary versatility. Heritage and Tradition of …
Tofu in Japan: Tradition and Innovation in the Culinary Art Read More »
Soy sauce, Japan’s iconic condiment, is much more than just a culinary ingredient. It embodies the very essence of Japanese gastronomy. Originating in China but adopted and transformed by Japan, soy sauce plays a central role in many traditional Japanese dishes. It offers an incomparable taste experience. Heritage and Tradition of Soy Sauce The history …
In Japan, meals are not just about food but having good table manners. They are also imbued with traditions and rituals that deeply reflect the culture and values of Japanese society. Good manners and politeness at the table are therefore of particular importance, whether at home, in restaurants or during special events. In this article, …
Izakayas, these Japanese cuisine establishments combining delicious cuisine, warm atmosphere and conviviality, have become essential destinations for lovers of gastronomy and Japanese culture around the world. Originating from Japan, these Japanese-style pubs offer a unique experience, combining tasty dishes, varied drinks and a lively atmosphere. In this article, we will explore this fascinating concept in …
Izakayas: The Essence of Japanese Cuisine and Atmosphere Read More »
At the heart of Japanese gastronomy lies a culinary art of incomparable elegance. He is known as the Kaiseki Ryori. This centuries-old gastronomic tradition originates from Japanese high society. It is a true tribute to aesthetics, seasonality and the balance of flavors. Kaiseki Ryori: Origin and History Kayseki Ryori has its roots in the tea …
At the heart of Japanese cuisine is a humble but essential food – gohan. This word, which simply means “rice” in Japanese, transcends its status as an accompaniment. It thus becomes an integral part of the food culture and traditions of Japan. Before reading this article, we invite you to take a look at the …
The Mochi, these little Japanese treats, are true treasures of Asian cuisine. These delicious little cakes made from sticky rice are appreciated for their soft texture and sweet taste. Originally from Japan, these delicacies have conquered palates around the world thanks to their simplicity and versatility. The Mochi : Origins and Tradition These little cakes …
At the heart of Japanese cuisine, an ancient and delicious tradition persists – Tsukemono. These pickled condiments, which literally translate to “salted vegetables,” represent a culinary art that dates back centuries. This article explores in detail the history, varieties and cultural importance of Tsukemono in Japanese gastronomy. 1. The Tsukemono, Historical Origins: Tsukemono has deep …
The Tsukemono: The Japanese Art of Vegetable Preservation Read More »
Dorayaki, these delicious little Japanese cakes, are much more than a simple treat. They embody a long Japanese culinary tradition and have become a true icon of Japanese pastry. In this article, we’ll delve into the history, making, and cultural significance of Dorayaki, to better understand Japan’s love of these sweet treats. History of the …
Discover the delicious tradition of Japanese Dorayaki Read More »
