Dōmyō-ji-ko - Japanese rice flour
Dōmyō-ji-ko (道明寺粉) is a special type of rice flour used in Japanese cuisine, particularly for making sweet dishes such as dango (団子 – rice dumplings), mochi (餅 – rice cakes), and manjū (饅頭 – filled pastries). It is made from sticky rice and has a fine texture that makes it particularly well suited for making sticky […]
Japanese kitchen herbs
Authentic Japanese cuisine likes to focus on the natural flavors of the ingredients used and avoids mixing flavors too strongly. Instead, the flavors should complement each other. For this reason, culinary herbs are not as ubiquitous in Japan as in other countries, but they still play a very important role. Most herbs used in Japanese cuisine […]
Uni - sea urchin in japanese
In Japan, uni, as sea urchin is called there, is a sought-after delicacy. Thanks to its incomparably spicy flavor and creamy texture, it is also becoming increasingly popular outside Japan. Whether you enjoy uni as sushi or sashimi, the diverse flavors of this special delicacy will immediately captivate you. What is uni? As uni […]
Yuzu - the aromatic Japanese citrus fruit
An intensely fresh, slightly tart and tangy fragrance, yellow to orange color, and an incredible aroma—that's yuzu, biologically known as Citrus x junos. This citrus fruit comes from Japan, is about the size of a tennis ball, and enriches Japanese cuisine, cocktails, and even personal care products. It can often be found fresh, dried, or [...]
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 […]