Japanese food

Shio Koji: Health Benefits, Uses, and How to Cook With Japan’s Fermented Seasoning

Shio koji is Japan's three-ingredient fermented seasoning of rice koji, salt, and water that tenderizes meat and fish, seasons vegetables, and works as a savory, umami-rich swap for plain salt.

2026.06.14

Food & Drink

Gobo (Burdock Root): Benefits, Uses, and How to Cook Japan’s Root Vegetable

Gobo, Japan's earthy burdock root, is high in fiber and the savory backbone of classics like kinpira gobo — here's how to prep, cook, and store it.

2026.06.14

Food & Drink

Konnyaku: Benefits, Types, and How to Cook Japan’s Konjac

Konnyaku is Japan's springy, very-low-calorie konjac food — here's what it is, its types, how it's made, and how to cook it safely.

2026.06.14

Food & Drink

Wakame: Health Benefits, Forms, and How to Use Japan’s Soft Seaweed

Wakame is the soft, leafy green seaweed in miso soup and seaweed salad — low in calories, easy to rehydrate, and endlessly useful in the Japanese kitchen.

2026.06.14

Food & Drink

Mozuku: Benefits, Types, and How to Eat Okinawa’s Seaweed

Mozuku is Okinawa's slippery brown seaweed, most often enjoyed cold as tangy mozuku-su.

2026.06.14

Food & Drink

Kombu: Health Benefits, Types, and How to Use Japan’s Dashi Kelp

Kombu is the thick dried kelp behind Japanese dashi — the umami-rich foundation of miso soup, simmered dishes, and countless sauces.

2026.06.14

Food & Drink

Aojiru: What Japan’s Green Vegetable Drink Is, Its Types, and How to Drink It

Aojiru is Japan's 'green juice' — a convenient, sometimes-bitter way to add leafy greens like kale and barley grass to your day, with honest notes on who should check with a doctor first.

2026.06.14

Food & Drink

Shiso: Uses, Types, and How to Cook With Japan’s Fragrant Herb

Meet shiso, Japan's fragrant mint-family herb: the green leaf beside your sashimi and the red leaf that gives umeboshi its color.

2026.06.14

Food & Drink

Yuzu: Benefits, Uses, and How to Cook With Japan’s Fragrant Citrus

Meet yuzu, Japan's intensely fragrant winter citrus — prized for its perfumed peel and tart juice in ponzu, yuzu kosho, dressings, and sweets.

2026.06.14

Food & Drink

Kinako: Health Benefits, Types, and How to Use Japan’s Roasted Soybean Flour

What kinako (roasted soybean flour) is, its types, how it's made, honest health notes, and the many ways to use it.

2026.06.14

Food & Drink