As the first sunrise of the year, known as Hatsuhinode, breaks over the Japanese archipelago, a quiet ritual unfolds in kitchens from Hokkaido to Okinawa. While the world may associate New Year’s Eve with revelry, the Japanese New Year (Oshogatsu) is a period of solemnity, family, and culinary symbolism. At the heart of this celebration […]

Main Facts: The Intersection of Tradition and Enzymatic Science In the landscape of traditional Japanese confectionery, few ingredients are as foundational as anko—a sweet paste made from azuki beans. Historically, the sweetness of anko has been achieved through the generous addition of refined sugar, often in a one-to-one ratio with the beans. However, a new […]

KYOTO, JAPAN — In the ancient capital of Kyoto, where culinary traditions are guarded with the same fervor as the city’s thousand-year-old temples, few items are as visually striking or culturally significant as Shibazuke. This vibrant, purple-hued pickle—a fermented medley of eggplant, cucumber, and red shiso—stands as one of the "Three Great Pickles of Kyoto." […]

Main Facts: The Pillars of Japanese Comfort in a Bowl In the vast landscape of Japanese gastronomy, where complex kaiseki and precision-engineered ramen often steal the spotlight, lies a humble yet sophisticated staple of the domestic kitchen: Kakitamajiru. Known internationally as Japanese Egg Drop Soup, Kakitamajiru represents the pinnacle of "home-style" cooking (ofukuro no aji), […]

Aldi’s "Yummy Verse Gummy" range offers a guilt-free indulgence, mirroring the beloved textures and flavours of classic gummy sweets without animal-derived ingredients. In a significant stride for plant-based confectionery, budget supermarket giant Aldi has unveiled its latest vegan offering: "Yummy Verse Gummy" sweets. Designed to capture the nostalgic appeal and playful variety of iconic Haribo […]

By Journal Culinary Correspondent In the humid, temperature-controlled fermentation chambers of traditional Japanese breweries, a microscopic miracle has been occurring for over a millennium. At first glance, Aspergillus oryzae—a fuzzy, white mold—might seem unappetizing to the uninitiated. However, this specific strain of fungus, known colloquially as "Koji," is the undisputed backbone of Japanese cuisine. Today, […]

KYOTO – In the quiet kitchens of Kyoto’s prestigious fermented food schools, a subtle revolution is taking place. It is a movement that seeks to decouple sweetness from sugar, looking instead to the ancient biological processes of fermentation to transform the staple of Japanese desserts: the azuki bean. The result is Hakko Anko—fermented sweet red […]

Japanese corn potage is far more than a simple appetizer; it is a liquid embodiment of yōshoku—the unique category of Japanese cuisine that blends Western techniques with local sensibilities. Characterized by its velvety texture and an intense, natural sweetness, corn potage has transitioned from the kitchens of high-end French-inspired hotels in the mid-20th century to […]

Main Facts: The "Drinkable IV" of the East In the landscape of global superfoods, few beverages carry the historical weight and biological complexity of Amazake. A traditional Japanese fermented rice drink, Amazake—which literally translates to "sweet sake"—is currently experiencing a significant resurgence both in its homeland and across international wellness markets. Known colloquially in Japan […]