The Custom of Removing Shoes Indoors: Exploring Japan’s Tradition and Global Practices

Discovering the Charm of Japanese Bathhouse Culture: From Mixed Bathing to Modern Bathing Traditions

Unveiling the Secrets of Shuriken: The Fascinating History and Craftsmanship of Ninja Stars

The Fleeting Beauty of Cherry Blossoms: Why Do They Fall So Quickly?

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

Understanding the Elderly Driver Mark in Japan: Age, Obligation, and Designs

Who was Hosokawa Gracia? A 3-Minute Introduction for Kids

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

Ranma: The Artistic Transom of Japanese Architecture

The Origins and Evolution of Haiku: A Journey Through Japan’s Traditional Short Poetry

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

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

Kotatsu: Japan’s Cozy Hearth and Its Global Resonance

Rainy Season Explained for Kids: What Is It and How Does It Work?

Scorched Rice: A Global Culinary Phenomenon and Its Health Implications

The Chuunibyou Phenomenon: A Cross-Cultural Comparison

Discovering the Charm of Kashiwa Mochi: The Meaning Behind the Oak Leaves and When to Enjoy This Delicacy

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

Rice Cooking

Why Does Rice Cooked in a Donabe Taste Better? Unveiling the Secrets Behind the Deliciousness

Discover why rice cooked in a donabe (earthenware pot) often tastes better than rice from a modern rice cooker. Learn about the unique characteristics of donabe cooking, including uniform heating, steam regulation, and far-infrared effects, that contribute to superior flavor and texture in rice.

2024.04.04 2024.08.18

Japanese Cuisine