Fermentation Makes Processed Meat Different Tateki Matsuda March 12, 2023 Go Back One of the main benefits of fermented meat is its increased nutritional content. During fermentation, the meat is exposed to beneficial bacteria that help break down and digest the food....
Eat “Cultural Heritage.” Osechi Japanese New Year’s Food Tateki Matsuda January 29, 2023 Go Back January is the beginning of the year when we come into contact with traditional events and Japanese food such as osechi cuisine and nanakusa-gayu (rice porridge with...
“Mirin” Sweet Rice Sake Beyond Seasoning Tateki Matsuda December 23, 2022 Go Back Using a bottle of true “mirin” is an easy way to reduce sugar intake and make healthier meals that still taste great. Mirin is a sweet rice wine used as a seasoning in...
Unfermented Soy vs. Fermented Soy Tateki Matsuda December 17, 2022 Go Back Soy is a plant-based protein that is high in fiber and low in saturated fat. As interest in plant-based diets increases, we need to have a working knowledge of soy and its potential benefits...
Japanese Drinkable IV “Amazake” Tateki Matsuda November 7, 2022 Go Back Japanese people have enjoyed amazake for more than a thousand years, and amazake is a traditional Japanese fermented beverage that has been gaining attention recently for its beauty and health...
