Koji ~unsung heroes~
Koji is mainly made from steamed grains, which are then propagated by adding a special mould called koji kin (“kin” means bacteria). Koji helps produce […]
Japan’s Dashi Guide: basic methods and details
In the previous article “Dashi and Umami: like a science experiment”, you learned the types of Japan’s most common dashi and how they work. In […]
Dashi and Umami: like a science experiment
“What causes food to become more delicious?” If you think of that, the answer may be “umami”. Nowadays, the word umami has spread all over […]
Why do Japanese people slurp noodles?
You may have already been surprised by someone making slurping noises while they are eating noodles, but that is common among Japanese people, and even […]