Unagi - eel in Japanese
Eel is a classic ingredient in Japanese cuisine. In Germany, the fish is mainly enjoyed smoked, while in Japan there are many different ways of preparing it. „Unagi“ is so much more than nigiri, the preparation in the form of sushi. In sushi alone, eel has a long tradition and is refined in many different ways! Find out more here […]
Shōyu - the Japanese soy sauce
While a few decades ago, the brown Maggi bottle could be found in almost every German household as a kind of universal seasoning, soy sauce has been found in every Japanese household for centuries. Soy sauce is an integral part of washoku, Japanese cuisine. However, there are significant differences that make soy sauce a very special seasoning that […]
Hitsumabushi - Eel triple enjoyment
Japan, a treasure trove of interesting dishes The Japanese archipelago is a treasure trove of appealing local cuisines, with each region having its own special ingredients and spices. Until a few years ago, Japanese cuisine abroad, i.e. in Europe and America, consisted mainly of sushi, tempura, and teppanyaki. Since then, as more and more foreign tourists have been visiting Japan, […]