Umami Part 2: Eye on Katsuobushi
Katsuobushi, also known as bonito flakes, is a dried and smoked fish that is a staple ingredient in Japanese cuisine.
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Kombu has been used in Japanese cuisine for over 2,000 years, and is an essential ingredient in many traditional dishes.
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Most people associate ramen as comfort in a bowl, inexpensive and quick.
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Miyazaki Wagyu: The Most Delicious Beef in Japan
Miyazaki Beef breaks the record and wins the top prize at Wagyu Olympics!
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International Wine Challenge & Kura Master
To have a successful liquor portfolio, one needs to have extensive knowledge...
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Awamori from Okinawa: A Flavor and Umami Forward Brew
Awamori is Japan's oldest distilled spirit that...
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The Age of Gastronomic Sake Part 2
World Sake Day is an annual event held on October 1st...
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Next-Level Comfort Food: Curried Chicken Noodle Soup
Hearty and soul-soothing are two things that describe Japanese curry.
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