The Truth About Low-sodium Soy Sauce and How To Get the Most Out of It Keiko Kuroshima December 17, 2022 Lower sodium soy sauce varieties taste less salty, which can contribute to consumers using more of the product to achieve desired flavors in their meals. For...
Chicken Teriyaki Keiko Kuroshima November 20, 2022 Which kind of soy sauce allows you to enjoy the most delicious Japanese teriyaki? Shiro, usukuchi, koikuchi, sai-shikomi, or tamari? We tasted and compared these five kinds of soy sauce. Teriyaki is a globally well...
“JAS Logo”- The Symbol of Reassurance and Quality Keiko Kuroshima November 12, 2022 Only soy sauces that are made in JAS certified factories and meet the JAS standards can be sold with the JAS logo label. The JAS logo will provide a piece of mind that the...
Kake Udon Keiko Kuroshima November 11, 2022 Udon is known as a cheap, quick, and tasty Japanese fast food. Although the term "fast food" may be perceived as a recent phenomenon, udon has a long history and has been loved by people throughout Japan for more than 1,000...
Kioke: Materials Used for Kioke Keiko Kuroshima October 2, 2022 Kiokes are made solely from Japanese cedar and bamboo. It is not only the skill of the barrel craftsmen, but also the high-quality cedar and bamboo that make it an excellent brewing vessel. Kiokes are...
