How to Cook Delicious Japanese Rice
Hot summer is gone. The sky color has changed, the clouds have changed, and the wind has changed.Yes! The beautiful autumn is here!I was born and raised in Ikaruga in …
Food
Japanese Foods
Somen Delight: How to Enjoy Japan’s Delicious Summer Noodles
What kind of noodles would you like to try when you come to Japan? Ramen, udon, or perhaps soba? When asked about summer, many Japanese people would mention a food …
Ohagi & Botamochi, Japanese Seasonal Treats
General Description of Ohagi and Botamochi Ohagi and Botamochi are traditional Japanese sweets made from glutinous rice covered with sweet red bean paste. These sweet rice balls are called different …
How to enjoy soup curry
What food do you think of when it comes to Sapporo? As you know, there are many attractive meals such as miso-flavored ramen, Genghis Khan, and raw seafood on rice. …
What are your most nostalgic snacks?
Hi, everyone! I’m Mikaze! Welcome back to my blog ! What are your memories of favorite snacks with important people in your life?For example, eating chocolate with cousins, candy or …
How to Enjoy a Themed Izakaya
Are you sure to drink at an elementary school? Of course, you’re not supposed to do that in general. Today, I’m going to share a place where you can feel …
Let’s Enjoy Kameido
Let’s be honest, you might be a bit bored of visiting typical tourist spots in Japan. For beginners, they’re a good entry to know about Japan, I agree with that. …
Japanese Melon Pan
What is Melon Pan? Japanese Melon Pan is a sweet bread pastry that originated in Japan. Despite its name, it doesn’t usually contain melon flavor. Instead, it’s characterized by its …
How To Enjoy Yatai In Fukuoka
Today, I’m going to tell you about how to enjoy Yatai. What’s Yatai? They are stalls, the places where you can eat food outside. The traditional stall Japanese stall style …
Fermented enzyme lemon syrup
Fermented foods are deeply permeated into daily life in Japan. There are many kinds, such as miso, natto, and pickled vegetables. I make my homemade miso every year, and I’ve …