If you’ve made it to Japan, it’s worth doing a little research to ensure you’re making the most of its rich gourmet culture! With this in mind, we met with experts in iconic Japanese staples like onigiri, wagashi, sake, raw egg, and more to uncover the best ways to enjoy each, and the secrets behind their appeal!
01
How to Make Delicious Onigiri According to a Famous, Established Onigiri Restaurant
Have you ever eaten an "onigiri" (rice ball) in Japan before? Some may mistake this as a convenience store specialty, but onigiri have long been a beloved household dish in Japan. Simple and easy to make, the owner of popular Tokyo onigiri shop "Onigiri Bongo" taught us all the hidden tricks behind making delicious onigiri, which we will share in this article!
Pan - Taiwan
I am from Tainan, a foodie destination in Taiwan. I love food and handicrafts, and was moved by Japan’s cuisine culture of respecting nature and enjoying seasonal bounties. I hope to spread this charm to the world.
02
Jo-Namagashi - Edible Works of Art Explained by a Traditional Japanese Sweets Expert
"Wagashi" is an umbrella term for traditional Japanese confectionery. Though many varieties of wagashi exist, one of the most memorable is "jo-namagashi," which look like little works of art. For this article, we visited the long-established wagashi shop "Tsuruya Yoshinobu" to learn about the charms of jo-namagashi and how to best enjoy them.
Kim - United States
I am a lover of Japanese coffee culture living in Tokyo. On my days off, I enjoy visiting cafes while seeking out traditional, retro hidden gems.
03
How to Enjoy Raw Egg According to an Established Egg Specialty Store
In Japan, not only can meat and fish be eaten raw, but eggs are often eaten raw as well, appearing in various forms such as mixed with rice in "tamago kake gohan" or as a dip for "sukiyaki." However, there are many non-Japanese who are hesitant to eat raw eggs due to hygienic concerns. For this article, we visited Kisaburo Nojo, an egg specialty shop in Tokyo, to teach us how Japanese people eat raw eggs and if they are safe to eat.
Kinoko - Vietnam
I am a resident of Tokyo and like to explore new areas and meet interesting people in Japan. I hope to use my experiences to make you feel closer to Japan.
04
How to Enjoy Nori Seaweed According to a 100-Year-Old Seaweed Shop
"Nori" (seaweed) is a traditional Japanese food that has long been beloved across the archipelago. High in nutrients, it can be seen decorating sushi and onigiri, but most Japanese people grow up eating it as-is as well. It is also a great souvenir! Have you ever wondered which nori to buy, or the best way to eat it? Luckily, the long-established specialty shop Ito Noriten in Tsukiji will answer those questions and more in this article!
Pan - Taiwan
I am from Tainan, a foodie destination in Taiwan. I love food and handicrafts, and was moved by Japan’s cuisine culture of respecting nature and enjoying seasonal bounties. I hope to spread this charm to the world.
05
Learning to Taste Sake With an Expert at a 250-Year-Old Brewery
One of the best ways for beginners to familiarize themselves with sake is through a tasting course, commonplace at breweries throughout Japan. However, jumping in blind can lead to disappointment, making it important to study up beforehand. To help us learn more, we visited the 250-year-old Imayo Tsukasa Sake Brewery to taste test sake under the guidance of an expert. The brewery’s simple, foolproof sake tasting methods will allow one and all to begin uncovering the depths of this ancient ambrosia!
Steve Csorgo - Australia
I was born in Melbourne, the coffee capital of Australia, and was drawn to Japan through anime, sake, and craftsmanship. I now live in Niigata, the sake capital of Japan.