Chicken Teriyaki Keiko Kuroshima November 20, 2022 Go Back 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...
“JAS Logo”- The Symbol of Reassurance and Quality Keiko Kuroshima November 12, 2022 Go Back 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...
Kake Udon Keiko Kuroshima November 11, 2022 Go Back 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...
Kioke: Materials Used for Kioke Keiko Kuroshima October 2, 2022 Go Back 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...
Hydrolyzed Protein and Manufacturing Methods Keiko Kuroshima May 7, 2022 Go Back As for Japan, the home of soy-sauce making, the "manufacturing method" label on the product will change depending on if and when the hydrolyzed protein is added. Soybeans, wheat, salt,...
