Discover Japanese Cuisine
Meat Dishes
The pride of Japan, Wagyu beef with its concentrated savoriness, delights the world
The Crispy, Juicy, Deliciousness of Karaage
Why Tonkatsu Is So Delicious: Boutique Pork Brands in Japan
Drinks and Dessert
Japanese Sake
Traditional Japanese alcohol that continues evolving while preserving its history
The charm of Japanese tea: enjoying the culture passed down and its wide range of uses
Japanese Mochi – a Good Dessert Option for Singaporeans
Awa Sake: a bubbly message to the world
Rice Meal
From the daily dinner table to traditional cuisine, at the center of the Japanese meal: "Rice"
Challenge yourself to a higher level of cooking using safe and reliable Japan-produced eggs, fine to eat raw!
The Journey of Japanese Curry: From Simple Comfort Food to a Universal Dish
Seafood
Japanese seafood
The blessing of the ocean
Beat the cold with warming recipes using nutritionally rich BURI that is in season in winter
Japan’s delicious fruits of the sea, red sea bream and yellowtail, now adorn dinner tables around the world
Noodles
Banshu Somen: Fine Noodles for Fine Dining
Hotpot（Nabe）
The nabe (Japanese-style hot pot) dishes that bring people together in the Japanese winter
Deep Flavors and Versatility: The Donabe Hotpot Experience
Miso and Other Seasoning
Miso, an incredibly versatile and nourishing traditional Japanese fermented food
Miso, an essential seasoning in Japanese cuisine, is a traditional fermented food that has been enjoyed across Japan since ancient times. Miso is made by mixing steamed soybeans with koji (malted rice) and salt, then fermenting the mixture slowly over a long period of time to produce a distinct savoriness and rich, smooth flavor. It is also a nutritional powerhouse, to the point where it has been credited for keeping people healthy and happy even in the dead of winter, when crops don’t grow. As such, miso is also an embodiment of the wisdom of our ancestors. And the most standard way to eat it, of course, is in the form of miso shiru (miso soup). Prepare dashi (Japanese-style stock) made with ingredients like kombu (edible kelp), niboshi (small dried fish), and katsuobushi (dried bonito flakes). Dissolve some miso into the dashi, then pop in some seasonal ingredients, and you’ll have yourself a miso shiru - a dish that has been enjoyed in Japan since ancient times. Its gentle flavor will warm you right up, in both body and soul. Miso is rich in plant protein - a fact that has garnered it considerable attention in the West in recent years, with its popularity expanding across the globe.
Just a Spoonful of 'Koji'?
Koji, a microorganism used in Japan to make fermented foods like sake, miso and soy sauce, has been used in Japan for more than 1,000 years, and has recently been in the limelight for its wonderful healthful and beautifying properties.
Yakumi: Condiments with a Healthy Twist
A pinch of grated ginger, a small bowl of thinly sliced negi (green onion) or a garnish of grated yuzu (lemon-lime citrus) peel: Each of these is an example of yakumi, a variety of condiment usually served in small amounts as an accompaniment to noodle dishes or nabemono (stews or foods cooked in a pot).
Umami
Playing a supporting role in Japanese cuisines that are as important as main casts
Dashi Made Easy: Bringing Authentic Japanese Flavors to Your Kitchen
Fruits and Vegetables
Japanese vegetables
A collaboration of humans and the nature
Japanese fruits
A collaboration of humans and the nature
The diversity of Japanese citrus fruits, in season from fall to spring
A Fresh View on Tofu
Food Culture
What is Ichiju-Sansai?
World-famous Japanese foods like sushi, ramen and sukiyaki are actually not frequently served at the dinner table in ordinary Japanese households. To find more typical home cooking, we need to look at a kind of Japanese cuisine known as ichiju-sansai.
