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The Importance Of Salt In Japanese Culture And Cuisine

The Japanese look at salt very differently from the rest of the world. In western cultures, salt is often associated with high blood pressure, increased heart risk and hypertension. But in Japan salt is considered sacred, and is an integral part of everyday life. Japanese people believe salt is cleansing, and a preserver of purity. In the purification rituals of misogi (a similar concept to baptism), salt is used to remove all spiritual d [ + ]

Cooking With the Japanese Wonderfruit Yuzu

Yuzu is a Japanese citrus fruit that is currently making waves in the culinary world. Back in 2013 it was deemed the “world’s new superfruit” by The Daily Mail, who predicted it would one day become as popular as oranges. While that premonition is yet to come true, it certainly is gaining popularity in the Western world. Yuzu is valued for its highly aromatic rind, and because its juice is minimal and it is seldom grown outside of Japan, [ + ]

What Makes Kobe Beef So Special?

Seeing the term Kobe beef on a menu stirs up lots of excitement, with the Japanese doing an excellent job at marketing the elusive meat. Kobe beef is like black gold caviar. Like aged Chateau Margaux wine. Like hand-rolled chocolate truffles. In other words, it’s expensive, highly sought after, and a status symbol. (more…) [ + ]

How Sake Is Deeply Rooted In Japanese History and Culture

Sake is synonymous with Japan, having been around since ancient times. Over the years, it has developed to incorporate modern manufacturing techniques, but the concept is still the same - Japanese sake is a rice wine made by fermenting rice that has been polished to remove the bran. The origin of sake is unclear, however there is evidence of 3rd-century Chinese text that speaks of the Japanese drinking and dancing. The earliest Japanese refere [ + ]

Celebrating Christmas – Japanese Style

While Australia  gets ready to celebrate Christmas by hanging up the stockings, putting up the lights, shopping up a storm and making room in the fridge for a giant turkey, around the world there are people taking a far different approach. In the Czech Republic, single women are getting ready to throw shoes to see if they will be wed. In Venezuela, the folk will be tying up their rollerskate laces to head to Mass. And in Japan, families a [ + ]

Umami: Why the Fifth Taste is So Important

The discovery of umami as a taste came in 1907 by Japanese chemical professor, Kikunae Ikeda. It’s a fascinating piece of the gastronomic evolution puzzle, making sense of why we love the food we love. If it’s been some time since you sat in science class, here’s a quick refresher: looking at your tongue, you’ll see the surface is covered with several hundred rough-looking bumps. These bumps are called papillae and e [ + ]

A Guide to Ordering, Buying and Enjoying Crab

Did you know that Kobe Jones purchases a whopping seven tonnes of wild caught, sustainable crab each and every year? With the average crab weighing between two and ten pounds, that’s a whole lot of deliciousness going onto our plates. The Japanese have always loved crab, and when you taste its wonderfully decadent flavour and sample its succulent texture, it’s easy to understand why. Crab really is delicious! But if you&rsqu [ + ]

Celebrating Good Food Month with an Elegance Menu and Matching Sake

Last night Kobe Jones hosted an Elegance Sake Dinner as a part of the Good Food Month celebrations at King Street Wharf. Here’s what one of our guests had to say about the event. . . Elegance. Not a word that everyone associates with sake, especially if their main experiences of the Japanese rice wine have involved sitting at a table yelling 'sake sake sake, bomb' before dropping it into a beer and downing the lot. But last night's d [ + ]

20 Japanese Food Bloggers to Follow

Image via Little Miss Bento There are plenty of food blogs out there. But which ones are the best to help you get that taste of Japan at home? Here are 20 awesome Japanese food bloggers from around the world. Cooking in Japan Cooking in Japan is written by a Canadian woman now living in Japan and covers fresh, simple and healthy food choices. The author covers recipes that are native to Japan as well as Western foods, and beautiful pict [ + ]

Create Your Own Sukiyaki at Home

Sukiyaki is, without a doubt, one of the Japanese dishes that everyone seems to love. It combines both a salty and sweet flavour, much like teriyaki sauce, and the beef that is used in the dish is very thinly sliced and extremely tender to eat. The dish requires high quality meat with marbling of fat through it to ensure it is nice and tender. In Japan, it is generally a celebration dish eaten in winter after payday, due to the price of the [ + ]

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