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How To Use The Sushi Bamboo Mat To Make A Perfect Sushi Roll
Delicious sushi is loved and favored by diners all over the world, and we can make delicious sushi at home. When making sushi, the choice of tools is very important, and the most important one is the choice of sushi mat. When choosing a sushi mat, the material and size are the key factors to cons...Read more -
Kelp — A Premium Ingredient From The Ocean
Kelp is a type of brown algae food rich in iodine, calcium, dietary fiber and various minerals. It has the functions of regulating thyroid function, promoting digestion, lowering blood lipids, and antioxidation. Kelp has a crispy and tender texture and can be served as a salad, made into soup or ...Read more -
The Science and Aesthetics Behind Sushi
The Science and Aesthetics Behind Sushi Sushi is one of the icons of Japanese cuisine, and is not only popular in Japan, but also around the world. As international exchanges have become more frequent, sushi has evolved around the world, incorporating local ingredients and flavors to form regiona...Read more -
Overview of The Development of Sushi in The Global Market
As a representative of traditional Japanese cuisine, sushi has developed from a regional delicacy to a global catering phenomenon. Its market size, regional pattern and innovation trend show the following core characteristics: Ⅰ. Global market size and growth 1. M...Read more -
Nutritional Value of Dried Wakame
Dried wakame is a food obtained by dehydrating fresh wakame. Wakame is a brown algae rich in various nutrients. Drying not only prolongs its shelf life, but also facilitates transportation and storage. It is one of the common forms of seafood processing. After blanching,...Read more -
Daifuku: A Traditional Japanese Dessert Welcomed by the World
In many Japanese dramas and Japanese novels, we often meet a mouth-watering delicacy, “Daifuku”. The name, as it sounds, conjures up images of its chubby, soft and sticky appearance. So what is this much-admired traditional Japanese confectionery all about? Daifuku is o...Read more -
Ice cream: your summer savior
In the blazing sun, the summer heat, when you sweat profusely, dry lips and tongue, if you can eat a mouthful of ice cream, you will feel refreshed at once. But how was this cool and delicious treat invented and produced? The ice cream refrigeration technology that is no...Read more -
The Soul of Japanese Cuisine: Kombu
Kombu is an essential element of Japanese cuisine. It is unobtrusive but ubiquitous, adding a unique flavor to the cuisine. In Japanese culinary culture, “umami” is considered a vital taste experience, mainly due to the clever use of glutamate and nucleotides, and kombu is the natural...Read more -
What is the Wasabi Powder?
Wasabi powder is a condiment with mustard as the main ingredient. Its unique spicy taste and aroma often add a delicious and stimulating taste to dishes. It is one of the commonly used condiments in Japanese cuisine and has gradually been loved and used worldwide. The history of wasabi powder can...Read more -
Different Types of Sushi: Find Your New Favorite
When you open up a sushi-ya (sushi restaurant) menu, you may be confused by the variety of sushi. From the well-known maki sushi (rolled sushi) to delicate nigiri pieces, it can be hard to remember which is which. It’s time to explore sushi types beyond the Westernized California roll and...Read more -
How are Bonito Flakes Made?
Bonito flakes - known as katsuobushi in Japanese – are a strange food upon first sight. They are known to move or dance when used as a topping on foods such as okonomiyaki and takoyaki. It can be an odd sight upon first viewing if moving food makes you squeamish. However, it is nothing to b...Read more -
What are the Wasabi, Horseradish and Mustard?
Let’s take a closer look at the uniqueness of the three seasonings: wasabi, mustard and horseradish. 01 The uniqueness and preciousness of wasabi Wasabi, scientifically known as Wasabia japonica, belongs to the genus Wasabi of the Cruciferae family. In Japanese cuisine, the gr...Read more