Japan’s Sakoku: A Unique Isolationist Policy in World History

Mustard: How It’s Made, Its Nutritional Value, and the Consequences of Overindulgence

The Essential Ingredients of Tempura: From Classic to Creative

The History of Tempura: From Its Origins to Modern-Day Popularity

Daylight Saving Time: Understanding Its History, Adoption, and Status in Japan

Buraku in Japan: A Legacy of Discrimination and the Path to Equality

Is Eating Ramen for Breakfast Making You Fat and Unhealthy? The Truth Revealed

Exploring the Origins and Significance of Kamidana: Japan’s Traditional Home Altar

The Curious Case of Candy Apples: A Treat Rarely Enjoyed Outside of Japanese Summer Festivals

Gagaku: Exploring the Origins, History, and Famous Figures of Japan’s Imperial Court Music

Nyumen: Japan’s Soul-Warming Winter Noodle Dish

What Is the Water Temperature in Okinawa? Monthly Averages and How It Feels

Sohei: The Warrior Monks of Medieval Japan

Kotatsu: Japan’s Cozy Hearth and Its Global Resonance

The Enduring Fascination with Giants: From Ancient Myths to Modern Beliefs

Discovering the Secrets of Hikyaku: Japan’s Legendary Running Couriers

Iaido: Exploring the History, Origins, and Famous Swordsmen of the Japanese Martial Art

Unraveling the Mysteries of Sumo: The Hierarchical Structure of Japan’s National Sport

Koji

What is Koji? An Easy Explanation for Elementary School Students

Learn about koji, the magical ingredient that makes Japanese foods so delicious! Discover its superpowers and how it helps create favorite foods like miso soup and soy sauce. Perfect for elementary school students curious about Japanese cuisine.

2024.03.30 2024.08.20

Japanese Seasonings

Unlocking the Secrets of Japanese Fermentation: White, Black, and Yellow Koji Explained

Explore the world of koji and learn about the distinct characteristics of white, black, and yellow koji. Discover their unique colors, flavors, and the various fermented foods they are used in, from sake and amazake to awamori, miso, and soy sauce.

2024.03.30 2024.06.20

Japanese Seasonings