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  11. <title>Food in Japan</title>
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  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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  30. <item>
  31. <title>Shinsetsu nashi (新雪梨)</title>
  32. <link>https://www.foodinjapan.org/chubu/shinsetsu-nashi/</link>
  33. <comments>https://www.foodinjapan.org/chubu/shinsetsu-nashi/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Tue, 18 Mar 2025 13:03:16 +0000</pubDate>
  37. <category><![CDATA[Chubu]]></category>
  38. <category><![CDATA[Niigata]]></category>
  39. <category><![CDATA[food in Niigata prefecture]]></category>
  40. <category><![CDATA[fruits]]></category>
  41. <category><![CDATA[Japanese food]]></category>
  42. <category><![CDATA[Local food in Japan]]></category>
  43. <category><![CDATA[pear]]></category>
  44. <category><![CDATA[shinsetsu nashi]]></category>
  45. <category><![CDATA[shinsetsu pear]]></category>
  46. <category><![CDATA[Traditional Food in Japan]]></category>
  47. <category><![CDATA[新雪梨]]></category>
  48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25238</guid>
  49.  
  50. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4187160_m.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4187160_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  51. <p>Shinsetsu Nashi is a unique and rare variety of Japanese pear known for its large size and refreshing flavor. Grown primarily in regions like Niigata, this pear stands out for its smooth, crunchy texture and mild sweetness. Its harvest season begins in mid-November, but it’s typically aged before hitting the market, making it available through [&#8230;]</p>
  52. <p>The post <a href="https://www.foodinjapan.org/chubu/shinsetsu-nashi/">Shinsetsu nashi (新雪梨)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  53. ]]></description>
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  55. <p>Shinsetsu Nashi is a unique and rare variety of Japanese pear known for its large size and refreshing flavor. Grown primarily in regions like Niigata, this pear stands out for its smooth, crunchy texture and mild sweetness. Its harvest season begins in mid-November, but it’s typically aged before hitting the market, making it available through the winter. If you’re curious to learn more about this distinctive pear and why it’s so beloved in Japan, keep reading to discover its story, harvest secrets, and tips for enjoying it at its best!</p>
  56.  
  57.  
  58.  
  59. <h2 class="wp-block-heading">What is Shinsetsu nashi?</h2>
  60.  
  61.  
  62.  
  63. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4131PZALcAL._AC_UF10001000_QL80_.jpg" alt="two Shinsetsu pears" class="wp-image-25262"/></noscript><img decoding="async" width="640" height="428" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='428'%20viewBox='0%200%20640%20428'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4131PZALcAL._AC_UF10001000_QL80_.jpg" alt="two Shinsetsu pears" class="lazyload wp-image-25262"/></figure>
  64.  
  65.  
  66.  
  67. <p>Shinsetsu is a red pear variety introduced in Niigata Prefecture in 1949, resulting from a cross between Bansankichi and Imamuraaki. It is a large winter pear, often weighing close to 1kg, with some reaching up to 2kg. After harvest, the pears are ripened before shipping and can last about a month at room temperature. Its flesh is moist and crunchy, with a light flavor that becomes mild and low in acidity when fully ripened.</p>
  68.  
  69.  
  70.  
  71. <p>This pear is famous for its crisp texture, high juiciness, and balanced sweetness with a refreshing acidity. The name &#8220;Shinsetsu&#8221; (新雪) translates to &#8220;new snow,&#8221; possibly referring to its light-colored flesh and smooth texture.</p>
  72.  
  73.  
  74.  
  75. <p class="is-style-icon_book">Reference: <a href="https://foodslink.jp/syokuzaihyakka/syun/fruit/nashi-Shinsetu.htm">FoodsLink</a></p>
  76.  
  77.  
  78.  
  79. <h2 class="wp-block-heading">Shinsetsu nashi History</h2>
  80.  
  81.  
  82.  
  83. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4187161_s.jpg" alt="Shinsetsu nashi (新雪梨)" class="wp-image-25263"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4187161_s.jpg" alt="Shinsetsu nashi (新雪梨)" class="lazyload wp-image-25263"/></figure>
  84.  
  85.  
  86.  
  87. <p>Shinsetsu Nashi (新雪梨) is a red pear variety that was developed in Niigata Prefecture in 1949. It was created by crossing Bansankichi (晩三吉) and Imamuraaki (今村秋) pears, aiming to produce a large, winter-harvested variety with good storage potential. Since its introduction, it has been prized for its impressive size, often weighing around 1kg or more, and its ability to develop a mild, refreshing flavor after ripening.</p>
  88.  
  89.  
  90.  
  91. <h2 class="wp-block-heading"><strong>Nationwide Production Ranking of Shinsetsu nashi </strong></h2>
  92.  
  93.  
  94.  
  95. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/a35843dfa3a532f1f158aee69b383c7aec5a895065e802ee159069b9babd3f34.jpg" alt="Shinsetsu nashi on box" class="wp-image-25260"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/a35843dfa3a532f1f158aee69b383c7aec5a895065e802ee159069b9babd3f34.jpg" alt="Shinsetsu nashi on box" class="lazyload wp-image-25260"/></figure>
  96.  
  97.  
  98.  
  99. <p>Shinsetsu pears are a rare variety and are not produced in large quantities across Japan. According to the <a href="https://www.maff.go.jp/e/data/publish/attach/pdf/index-38.pdf">Ministry of Agriculture, Forestry and Fisheries&#8217; 2015 Specialty Fruit Tree Production Trends Survey</a>, Tottori Prefecture has the highest production, with a cultivation area of just 1.6 hectares. Gunma Prefecture follows closely with 1.5 hectares, while Kyoto Prefecture has a smaller production area of 1.2 hectares.</p>
  100.  
  101.  
  102.  
  103. <h2 class="wp-block-heading"><strong>Harvesting Season for Shinsetsu pears</strong></h2>
  104.  
  105.  
  106.  
  107. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="398" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sd1_fd8ff0fa44e07fccba77c21cea575b3d8fc6a234.jpg" alt="cut Shinsetsu nashi pieces" class="wp-image-25261"/></noscript><img decoding="async" width="640" height="398" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='398'%20viewBox='0%200%20640%20398'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/sd1_fd8ff0fa44e07fccba77c21cea575b3d8fc6a234.jpg" alt="cut Shinsetsu nashi pieces" class="lazyload wp-image-25261"/></figure>
  108.  
  109.  
  110.  
  111. <p>The harvest of Shinsetsu pears begins in mid-November and typically ends by mid-December, similar to Atago pears. However, they are quite sour immediately after harvest. And so, they are aged before being shipped and do not reach the market until early December. With excellent storage capabilities, Shinsetsu pears remain delicious and available until spring, with the ideal time to enjoy them being from mid-December to February.<br></p>
  112.  
  113.  
  114.  
  115. <h2 class="wp-block-heading">FAQ</h2>
  116.  
  117.  
  118.  
  119. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  120. <div class="swell-block-faq__item"><dt class="faq_q">How big is it?</dt><dd class="faq_a">
  121. <p>Each pear is very large, ranging from 300g to 1kg, which is equivalent to the size of 3 apples. It is popular as a gift, and some large ones can reach 2kg.</p>
  122. </dd></div>
  123.  
  124.  
  125.  
  126. <div class="swell-block-faq__item"><dt class="faq_q">What is the proper way to store it?</dt><dd class="faq_a">
  127. <p>It can be stored at room temperature in a cool, dark place and will last for about 20 days to 1 month. It will last longer if stored in the vegetable compartment of the refrigerator and can be eaten deliciously until around February. After cutting, it should be refrigerated and consumed within 1 week.</p>
  128. </dd></div>
  129.  
  130.  
  131.  
  132. <div class="swell-block-faq__item"><dt class="faq_q">When is the best time to eat it?</dt><dd class="faq_a">
  133. <p>Harvest is from November to December, but it needs to be ripened, so the best time to eat it is from mid-December to February. It has high storability and can be stored until the end of March with low-temperature control.</p>
  134. </dd></div>
  135. </dl>
  136. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How big is it?","acceptedAnswer":{"@type":"Answer","text":"<p>Each pear is very large, ranging from 300g to 1kg, which is equivalent to the size of 3 apples. It is popular as a gift, and some large ones can reach 2kg.<\/p>"}},{"@type":"Question","name":"What is the proper way to store it?","acceptedAnswer":{"@type":"Answer","text":"<p>It can be stored at room temperature in a cool, dark place and will last for about 20 days to 1 month. It will last longer if stored in the vegetable compartment of the refrigerator and can be eaten deliciously until around February. After cutting, it should be refrigerated and consumed within 1 week.<\/p>"}},{"@type":"Question","name":"When is the best time to eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>Harvest is from November to December, but it needs to be ripened, so the best time to eat it is from mid-December to February. It has high storability and can be stored until the end of March with low-temperature control.<\/p>"}}]}</script>
  137.  
  138.  
  139.  
  140. <h2 class="wp-block-heading">Store Info</h2>
  141.  
  142.  
  143.  
  144. <h3 class="wp-block-heading">Michi-no-Eki Hattō Fruit Village (道の駅八東フルーツの里)</h3>
  145.  
  146.  
  147.  
  148. <p>Roadside Station Hatto Fruit General Center is a direct sales store that sells seasonal fruits such as locally produced pears, persimmons, apples, and grapes. In particular, &#8220;Shinsetsu pears&#8221; are the main product of this facility, and they have high storage stability. After being harvested in early winter, they are ripened and sold from February to April of the following year. Each pear is large, weighing 600g to 1.5kg, and is characterized by its crisp texture and fresh sweetness. Prices vary depending on the region, and can be purchased from 473 yen per pear in Tottori Prefecture. The facility also offers fruit picking information and cashless payment services.</p>
  149.  
  150.  
  151.  
  152. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/tncu4WsFjaHptcdd9">625 Tokumaru, Yazu-cho, Yazu-gun, Tottori Prefecture 680-0607</a><br>Phone number: 0858-84-3870<br>Business hours:  April to October: 9:00 to 17:45  November to March: 9:00 to 17:15 <br>Website: <a href="http://www.hatto-fruits.com/" target="_blank" rel="noreferrer noopener">http://www.hatto-fruits.com/</a></p>
  153.  
  154.  
  155.  
  156. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3253.5660794586956!2d134.339601!3d35.3664136!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x35559c030881ac93%3A0x732528e3759a1f22!2z6YGT44Gu6aeF5YWr5p2x44OV44Or44O844OE44Gu6YeM!5e0!3m2!1sja!2sjp!4v1742302870857!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3253.5660794586956!2d134.339601!3d35.3664136!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x35559c030881ac93%3A0x732528e3759a1f22!2z6YGT44Gu6aeF5YWr5p2x44OV44Or44O844OE44Gu6YeM!5e0!3m2!1sja!2sjp!4v1742302870857!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  157.  
  158.  
  159.  
  160. <h2 class="wp-block-heading">Takeaway</h2>
  161.  
  162.  
  163.  
  164. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/新雪梨-5893.jpg" alt="Shinsetsu nashi pear" class="wp-image-25264"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/新雪梨-5893.jpg" alt="Shinsetsu nashi pear" class="lazyload wp-image-25264"/></figure>
  165.  
  166.  
  167.  
  168. <p>Shinsetsu Nashi is a truly special pear, with its unique flavor and impressive size making it a standout in Japan&#8217;s rich variety of fruits. Its smooth, crunchy texture and refreshing taste make it a delightful treat, especially during the colder months. If you ever find yourself in Japan, be sure to seek out this rare pear—it’s a must-try for any fruit lover. We hope you’ll get the chance to enjoy Shinsetsu Nashi and experience its subtle sweetness firsthand!</p>
  169.  
  170.  
  171.  
  172. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Shinsetsu Nashi, you might also want to explore other unique Japanese fruits like the crisp Kyoho grapes or the sweet, juicy <a href="https://www.foodinjapan.org/japan/mikan/">mikan</a> oranges. It all offers their own distinct flavors to enhance your culinary experience in Japan.</p>
  173. <p>The post <a href="https://www.foodinjapan.org/chubu/shinsetsu-nashi/">Shinsetsu nashi (新雪梨)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  174. ]]></content:encoded>
  176. <wfw:commentRss>https://www.foodinjapan.org/chubu/shinsetsu-nashi/feed/</wfw:commentRss>
  177. <slash:comments>0</slash:comments>
  180. </item>
  181. <item>
  182. <title>How AI Voice Food-Ordering Systems Are Transforming Restaurants in Japan</title>
  183. <link>https://www.foodinjapan.org/article/ai-voice-food-ordering-systems/</link>
  184. <comments>https://www.foodinjapan.org/article/ai-voice-food-ordering-systems/#respond</comments>
  186. <dc:creator><![CDATA[ryo]]></dc:creator>
  187. <pubDate>Tue, 18 Mar 2025 06:37:38 +0000</pubDate>
  188. <category><![CDATA[Article]]></category>
  189. <category><![CDATA[AI Voice Food-Ordering Systems]]></category>
  190. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25838</guid>
  191.  
  192. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31729508_m-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31729508_m-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  193. <p>During recent times, Japan remains one of the leading countries that uses modern technologies to transform daily living. This technological advancement has become most prominent in the restaurant sector.&#160; The growing presence of artificial intelligence (AI) in the market led Japanese restaurants to adopt AI voice food ordering systems for better operation management, improved customer [&#8230;]</p>
  194. <p>The post <a href="https://www.foodinjapan.org/article/ai-voice-food-ordering-systems/">How AI Voice Food-Ordering Systems Are Transforming Restaurants in Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  195. ]]></description>
  196. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31729508_m-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31729508_m-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  197. <p>During recent times, Japan remains one of the leading countries that uses modern technologies to transform daily living. This technological advancement has become most prominent in the restaurant sector.&nbsp;</p>
  198.  
  199.  
  200.  
  201. <p>The growing presence of artificial intelligence (AI) in the market led Japanese restaurants to adopt AI voice food ordering systems for better operation management, improved customer satisfaction, and market competition. </p>
  202.  
  203.  
  204.  
  205. <p>These systems represent a major change that goes beyond being a trend in operational restaurant management.&nbsp;</p>
  206.  
  207.  
  208.  
  209. <p>In this blog, we&#8217;ll explore the <a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">Japanese restauran</a>t sector&#8217;s transformation due to AI voice ordering systems, including current developments and upcoming growth prospects.</p>
  210.  
  211.  
  212.  
  213. <h2 class="wp-block-heading"><strong>The Evolution of AI in Japanese Restaurants</strong></h2>
  214.  
  215.  
  216.  
  217. <figure class="wp-block-image"><noscript><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXchgFIy1GLwuh42DBRMGmACcIYxLBwJx3N3JXfFUb7lUDEqHr8jVO514S41i7Q1Krj6ofU7IFeUxAwWrZNiqBZEn1wDafQzXcgAZUkSIEX5eTQHDrMol_3uliQGO9jX_ZwE58QRYA?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='611'%20viewBox='0%200%201600%20611'%3E%3C/svg%3E" data-src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXchgFIy1GLwuh42DBRMGmACcIYxLBwJx3N3JXfFUb7lUDEqHr8jVO514S41i7Q1Krj6ofU7IFeUxAwWrZNiqBZEn1wDafQzXcgAZUkSIEX5eTQHDrMol_3uliQGO9jX_ZwE58QRYA?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></figure>
  218.  
  219.  
  220.  
  221. <p>Japan leads the way in technological adoption since its restaurant business demonstrates the same trend. With the rise of <a href="https://murf.ai/text-to-speech"><strong>text to speech</strong></a> technology, many restaurants are now integrating AI voice-ordering systems that allow customers to place orders seamlessly through voice commands. These AI voice ordering systems bring Japan&#8217;s restaurant industry into a transformative new phase of development.</p>
  222.  
  223.  
  224.  
  225. <p>The combination of voice recognition with AI intelligence makes AI voice ordering systems deliver a convenient ordering experience by design. The systems combine human language recognition with order accuracy and they also generate personalized suggestions to consumers. The technology finds special appeal in Japan because its people value both efficiency and innovation in their practices.</p>
  226.  
  227.  
  228.  
  229. <h2 class="wp-block-heading"><strong>How AI Voice Ordering Systems Work</strong></h2>
  230.  
  231.  
  232.  
  233. <figure class="wp-block-image"><noscript><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfw6h_mUY3oAOVnwRK_hvNWu9qHhsJT1mSWKxP92G6cAezQxPHfV4aAouKSrDzxq0ZDee_J1n7RajLyfGz2t4joZGht25ZFK9RqLveiL40_PrszJ_PxFkfbGkvlJnwiESwBPvyl?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='500'%20viewBox='0%200%20800%20500'%3E%3C/svg%3E" data-src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfw6h_mUY3oAOVnwRK_hvNWu9qHhsJT1mSWKxP92G6cAezQxPHfV4aAouKSrDzxq0ZDee_J1n7RajLyfGz2t4joZGht25ZFK9RqLveiL40_PrszJ_PxFkfbGkvlJnwiESwBPvyl?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></figure>
  234.  
  235.  
  236.  
  237. <p>Using the AI voice ordering system, we <a href="https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/">can get the food</a> within a couple of minutes, and these AI tools operate some of the basic steps, which may include the follows:&nbsp;</p>
  238.  
  239.  
  240.  
  241. <p><strong>Voice Recognition:</strong></p>
  242.  
  243.  
  244.  
  245. <p>Voice recognition technology in the system transforms spoken orders into written text for processing.</p>
  246.  
  247.  
  248.  
  249. <p><strong>Order Processing:&nbsp;</strong></p>
  250.  
  251.  
  252.  
  253. <p>The AI system analyzes text to interpret orders including individual preferences concerning diet and modifications.</p>
  254.  
  255.  
  256.  
  257. <p><strong>Confirmation:</strong></p>
  258.  
  259.  
  260.  
  261. <p>After the system verifies the order, it will present it to customers for their confirmation of accuracy.</p>
  262.  
  263.  
  264.  
  265. <p><strong>Transmission:</strong></p>
  266.  
  267.  
  268.  
  269. <p>The system transmits the order through to both the kitchen area and the restaurant&#8217;s Point-Of-Sale (POS) system after a customer confirms it.</p>
  270.  
  271.  
  272.  
  273. <p><strong>Learning:&nbsp;</strong></p>
  274.  
  275.  
  276.  
  277. <p>Through repeated interactions with customers, the AI system enhances its accuracy level and obtains capabilities to generate personalized recommendations.</p>
  278.  
  279.  
  280.  
  281. <h2 class="wp-block-heading"><strong>Benefits of AI Voice Ordering for Restaurants</strong></h2>
  282.  
  283.  
  284.  
  285. <figure class="wp-block-image"><noscript><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXeoOudTBmiWtePThC1dz-bLwEQ9El5rTH-NbtBndLMUaqwKBALTeDIdRngFMO_eA194jJKk39bNtKcLkMUuJNUNVtp4-kiFLwvNlEByCAfn290EGFAFbn3SwdUfQQ4Xu4ve85r10w?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='465'%20height='413'%20viewBox='0%200%20465%20413'%3E%3C/svg%3E" data-src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXeoOudTBmiWtePThC1dz-bLwEQ9El5rTH-NbtBndLMUaqwKBALTeDIdRngFMO_eA194jJKk39bNtKcLkMUuJNUNVtp4-kiFLwvNlEByCAfn290EGFAFbn3SwdUfQQ4Xu4ve85r10w?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></figure>
  286.  
  287.  
  288.  
  289. <p>The adoption of AI voice ordering systems offers numerous benefits for restaurants in Japan. Here are some of the key advantages:</p>
  290.  
  291.  
  292.  
  293. <p><strong>1. Improved Efficiency</strong></p>
  294.  
  295.  
  296.  
  297. <p>AI voice food ordering systems reduce the time it takes to place and process orders. it can speed up service, especially in peak hours it can allow staff to focus on other tasks life food preparation and customer service.&nbsp;</p>
  298.  
  299.  
  300.  
  301. <p><strong>2. Enhanced Customer Experience</strong></p>
  302.  
  303.  
  304.  
  305. <p>AI systems enable customers to place their orders through simple and accurate processes. Through AI systems, customers receive menus with recommended selections that consider their choices from previous orders alongside popular user options. This creates both comfort and enjoyment during their dining experience.&nbsp;</p>
  306.  
  307.  
  308.  
  309. <p><strong>3. Cost Savings</strong></p>
  310.  
  311.  
  312.  
  313. <p>By the help of AI tool, the ordering process, restaurants can reduce the need for additional staff, leading to lower labor costs. Additionally, AI systems minimize errors, which can save money on food waste and incorrect orders.</p>
  314.  
  315.  
  316.  
  317. <p><strong>4. Accessibility</strong></p>
  318.  
  319.  
  320.  
  321. <p>AI voice ordering systems provide the most value to customers who have disabilities and individuals facing challenges with menus. AI tools allow customers to select from various languages which assists non-Japanese speakers when they order products.</p>
  322.  
  323.  
  324.  
  325. <p><strong>5. Data Insights</strong></p>
  326.  
  327.  
  328.  
  329. <p>These AI tools&nbsp; collect valuable data on customer preferences and ordering patterns. some of Restaurants can use this information to optimize their menus, improve marketing strategies, and make informed business decisions.</p>
  330.  
  331.  
  332.  
  333. <h2 class="wp-block-heading"><strong>Popular AI Voice Ordering Systems in Japan</strong></h2>
  334.  
  335.  
  336.  
  337. <p>Multiple AI voice ordering platforms have become popular in the restaurant sector of Japan. These are some prominent AI voice ordering systems operational in Japan’s restaurant industry:</p>
  338.  
  339.  
  340.  
  341. <p><strong>AI Menu by NTT Data</strong></p>
  342.  
  343.  
  344.  
  345. <p>The system employs artificial intelligence algorithms to study customer tastes for menu recommendations. The system establishes connections with restaurant POS systems to create operational efficiency.</p>
  346.  
  347.  
  348.  
  349. <p><strong>Voice Order by SoftBank Robotics</strong></p>
  350.  
  351.  
  352.  
  353. <p>The AI system developed by Pepper robot creators lets customers use voice commands to order and allows them to have easy conversations with robots.</p>
  354.  
  355.  
  356.  
  357. <p><strong>Sukiya’s AI Ordering System</strong></p>
  358.  
  359.  
  360.  
  361. <p>Sukiya operates its AI voice order system in selected locations of its gyudon (beef bowl) restaurant chain. This system enables both fast and precise ordering by customers regardless of high customer traffic.</p>
  362.  
  363.  
  364.  
  365. <p><strong>KFC Japan’s AI Assistant</strong></p>
  366.  
  367.  
  368.  
  369. <p>Customers at KFC Japan drive-thru points can use an AI-controlled speaker to place their orders. The system processes advanced orders with speed and efficiency as part of its functionality.</p>
  370.  
  371.  
  372.  
  373. <h2 class="wp-block-heading"><strong>Future of AI in Japan’s Restaurant Industry</strong></h2>
  374.  
  375.  
  376.  
  377. <figure class="wp-block-image"><noscript><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXcGrwF5G0WLranpegtgCx8s5nejwVEoR1hSA2xlgxRrFnPy67iDHCSoWVQfzQDqb2hO3tbEVFo6R4U-Ox8c86vB8pifbFzEbfP5pAwSr1YDIHV8lwv6UawjjAnnu6B7YyOHOiuf?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1042'%20height='898'%20viewBox='0%200%201042%20898'%3E%3C/svg%3E" data-src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXcGrwF5G0WLranpegtgCx8s5nejwVEoR1hSA2xlgxRrFnPy67iDHCSoWVQfzQDqb2hO3tbEVFo6R4U-Ox8c86vB8pifbFzEbfP5pAwSr1YDIHV8lwv6UawjjAnnu6B7YyOHOiuf?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></figure>
  378.  
  379.  
  380.  
  381. <p>AI technology demonstrates strong potential for the future development of the Japanese restaurant industry. Technological advancement will result in sophisticated improvements for AI voice ordering systems. Here are some potential developments:</p>
  382.  
  383.  
  384.  
  385. <p><strong>Greater Personalization</strong></p>
  386.  
  387.  
  388.  
  389. <p>AI systems will continue to develop their ability to grasp personal preferences thus enabling them to create customized recommendations. Voice ordering systems will learn to recommend meals based on nutritional boundaries and purchase records as well as emotional states of users.</p>
  390.  
  391.  
  392.  
  393. <p><strong>Integration with Other Technologies</strong></p>
  394.  
  395.  
  396.  
  397. <p>AI voice ordering systems will interface with other technological systems such as augmented reality (AR) menus and smart kitchen appliances, to establish complete restaurant connectivity.</p>
  398.  
  399.  
  400.  
  401. <p><strong>Expansion to Smaller Restaurants</strong></p>
  402.  
  403.  
  404.  
  405. <p>AI voice ordering systems will gain wider adoption across smaller restaurants and independent eateries because they are expected to become less expensive.</p>
  406.  
  407.  
  408.  
  409. <p><strong>Improved Multilingual Support</strong></p>
  410.  
  411.  
  412.  
  413. <p>The expansion of international tourism in Japan will drive AI systems to expand their multilingual capabilities which will make them extra adaptable.</p>
  414.  
  415.  
  416.  
  417. <p><strong>Sustainability</strong></p>
  418.  
  419.  
  420.  
  421. <p>The intelligent systems would assist restaurants in waste reduction through advanced predictions of customer demand and optimized inventory practices. Both cost reduction and environmental sustainability benefits would result from this implementation.</p>
  422.  
  423.  
  424.  
  425. <h2 class="wp-block-heading"><strong>Conclusion</strong></h2>
  426.  
  427.  
  428.  
  429. <figure class="wp-block-image"><noscript><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfr7_C40sk3p2uOIvgUCddaYatYj2nO8ZavYSmyWz14vAlsJOPmtLRr5lr7vxYLDnWll-R01ycW3nYMlP8thz3ETd4F92yz5ianAcZZwa3PXhaeGJB6mZCOW_Pqak7bHBV0ph_z?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1000'%20viewBox='0%200%201600%201000'%3E%3C/svg%3E" data-src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXfr7_C40sk3p2uOIvgUCddaYatYj2nO8ZavYSmyWz14vAlsJOPmtLRr5lr7vxYLDnWll-R01ycW3nYMlP8thz3ETd4F92yz5ianAcZZwa3PXhaeGJB6mZCOW_Pqak7bHBV0ph_z?key=tUji7V_xIKI61CxSAwFPavk-" alt=""/></figure>
  430.  
  431.  
  432.  
  433. <p>AI voice food ordering systems have emerged as revolutionary technology that is transforming the restaurant sector in Japan.&nbsp;</p>
  434.  
  435.  
  436.  
  437. <p>Japan&#8217;s restaurant industry will reach endless potential by continuing to develop its technological capabilities.&nbsp; Voice ordering technology through AI represents the upcoming standard of restaurant dining because it delivers quicker and smarter dining services.</p>
  438. <p>The post <a href="https://www.foodinjapan.org/article/ai-voice-food-ordering-systems/">How AI Voice Food-Ordering Systems Are Transforming Restaurants in Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  439. ]]></content:encoded>
  441. <wfw:commentRss>https://www.foodinjapan.org/article/ai-voice-food-ordering-systems/feed/</wfw:commentRss>
  442. <slash:comments>0</slash:comments>
  445. </item>
  446. <item>
  447. <title>Komekami (コメカミ)</title>
  448. <link>https://www.foodinjapan.org/japan/komekami/</link>
  449. <comments>https://www.foodinjapan.org/japan/komekami/#respond</comments>
  451. <dc:creator><![CDATA[Krisha]]></dc:creator>
  452. <pubDate>Mon, 17 Mar 2025 12:19:32 +0000</pubDate>
  453. <category><![CDATA[Japan]]></category>
  454. <category><![CDATA[Japanese food]]></category>
  455. <category><![CDATA[komekami]]></category>
  456. <category><![CDATA[Local food in Japan]]></category>
  457. <category><![CDATA[meat]]></category>
  458. <category><![CDATA[Traditional Food in Japan]]></category>
  459. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25548</guid>
  460.  
  461. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CIqQdVcb.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CIqQdVcb.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  462. <p>Komekami (コメカミ) may not be the most well-known cut of meat, but it holds a special place in Japanese cuisine. This flavorful and unique part of the pig or cow offers a satisfying texture and rich umami taste, making it a favorite in dishes like yakiniku and izakaya-style grilling. While it remains a specialty cut, [&#8230;]</p>
  463. <p>The post <a href="https://www.foodinjapan.org/japan/komekami/">Komekami (コメカミ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  464. ]]></description>
  465. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CIqQdVcb.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CIqQdVcb.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  466. <p>Komekami (コメカミ) may not be the most well-known cut of meat, but it holds a special place in Japanese cuisine. This flavorful and unique part of the pig or cow offers a satisfying texture and rich umami taste, making it a favorite in dishes like yakiniku and izakaya-style grilling. While it remains a specialty cut, those who try it often appreciate its distinct chewiness and depth of flavor. Curious about what makes komekami so special and how it’s enjoyed in Japan? Keep reading to discover more about this hidden gem of Japanese cuisine!</p>
  467.  
  468.  
  469.  
  470. <h2 class="wp-block-heading">What is Komekami?</h2>
  471.  
  472.  
  473.  
  474. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/7_2.jpg" alt="komekamii" class="wp-image-25605"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/7_2.jpg" alt="komekamii" class="lazyload wp-image-25605"/></figure>
  475.  
  476.  
  477.  
  478. <p>Buta komekami (豚コメカミ) is the temporal (temple) muscle meat from a pig, known for its lean yet slightly chewy texture with a rich, umami flavor. Despite being relatively rare, prized in Japanese cuisine, especially in yakiniku (grilled meat), stir-fried dishes, stews, and kushiyaki (grilled skewers). Often marinated and grilled over charcoal, simmered for tenderness, or stir-fried with garlic and soy sauce. This cut offers a delicious balance of firmness and juiciness. While not commonly found in regular supermarkets, it is available at specialty butcher shops and yakiniku restaurants, making it a sought-after choice for those who enjoy unique and flavorful cuts of meat.</p>
  479.  
  480.  
  481.  
  482. <h2 class="wp-block-heading">Komekami History</h2>
  483.  
  484.  
  485.  
  486. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/2_000000000012.jpg" alt="raw komekami" class="wp-image-25604"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/2_000000000012.jpg" alt="raw komekami" class="lazyload wp-image-25604"/></figure>
  487.  
  488.  
  489.  
  490. <p>Japan’s tradition of utilizing every part of the animal, particularly in regional and izakaya-style cuisine, has shaped the history of buta komekami (豚コメカミ). Pork is a staple in Japan, especially in regions like Okinawa and Kagoshima, where people have widely consumed it. Cooks historically incorporated lesser-known cuts like komekami into local home cooking, yakiniku (grilled meat), and stews rather than mainstream dishes.</p>
  491.  
  492.  
  493.  
  494. <p>After World War II, the rise of yakiniku culture, particularly from the 1950s onward, fueled the popularity of specialized cuts such as buta komekami. Diners in yakiniku restaurants began enjoying this rare and flavorful part of the pig, appreciating its firm yet juicy texture. Chefs traditionally marinated or grilled the meat to enhance its umami-rich taste. In recent years, as nose-to-tail dining and appreciation for offcuts have grown, buta komekami remained a specialty item, appearing in select butcher shops, izakayas, and yakiniku restaurants rather than standard supermarkets.</p>
  495.  
  496.  
  497.  
  498. <h2 class="wp-block-heading">Health benefits of Komekami</h2>
  499.  
  500.  
  501.  
  502. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/komekami_sq_01_1690882195256.jpg" alt="komekami in black plate" class="wp-image-25603"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/komekami_sq_01_1690882195256.jpg" alt="komekami in black plate" class="lazyload wp-image-25603"/></figure>
  503.  
  504.  
  505.  
  506. <p>Buta komekami (豚コメカミ) is a high-protein, low-fat pork cut rich in essential amino acids, B vitamins (B1, B6, B12), iron, and zinc, which support muscle recovery, energy metabolism, and immune function. Its firm texture encourages mindful eating, and when cooked properly—whether grilled, simmered, or stir-fried—it provides a nutritious and flavorful addition to Japanese cuisine.</p>
  507.  
  508.  
  509.  
  510. <h2 class="wp-block-heading">FAQ</h2>
  511.  
  512.  
  513.  
  514. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  515. <div class="swell-block-faq__item"><dt class="faq_q">What part of the animal is the komekami?</dt><dd class="faq_a">
  516. <p>It&#8217;s the area from the pig&#8217;s cheek to the temple, also called &#8220;pork kashira.&#8221; Only a small amount is obtainable from one animal. The meat has a chewy texture. It&#8217;s rich in collagen.</p>
  517. </dd></div>
  518.  
  519.  
  520.  
  521. <div class="swell-block-faq__item"><dt class="faq_q">What is the best way to cook it?</dt><dd class="faq_a">
  522. <p>Yakiton (grilled pork skewers) and kushiyaki (skewered grilled food) are standard, and it&#8217;s also suitable for stir-fries. Marinating it with salt sauce or garlic before stir-frying brings out the stickiness of the collagen and the umami of the red meat. If frozen, cook immediately after thawing.</p>
  523. </dd></div>
  524.  
  525.  
  526.  
  527. <div class="swell-block-faq__item"><dt class="faq_q">How can I obtain it and what is the shelf life?</dt><dd class="faq_a">
  528. <p>You can purchase it at specialty meat shops or online, and vendors usually ship it frozen. If you keep it unopened, you can store it frozen for 30 to 180 days (depending on the product). If you refrigerate it, you should use it within 4 days.</p>
  529. </dd></div>
  530. </dl>
  531. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the animal is the komekami?","acceptedAnswer":{"@type":"Answer","text":"<p>It's the area from the pig's cheek to the temple, also called \"pork kashira.\" Only a small amount is obtainable from one animal. The meat has a chewy texture. It's rich in collagen.<\/p>"}},{"@type":"Question","name":"What is the best way to cook it?","acceptedAnswer":{"@type":"Answer","text":"<p>Yakiton (grilled pork skewers) and kushiyaki (skewered grilled food) are standard, and it's also suitable for stir-fries. Marinating it with salt sauce or garlic before stir-frying brings out the stickiness of the collagen and the umami of the red meat. If frozen, cook immediately after thawing.<\/p>"}},{"@type":"Question","name":"How can I obtain it and what is the shelf life?","acceptedAnswer":{"@type":"Answer","text":"<p>You can purchase it at specialty meat shops or online, and vendors usually ship it frozen. If you keep it unopened, you can store it frozen for 30 to 180 days (depending on the product). If you refrigerate it, you should use it within 4 days.<\/p>"}}]}</script>
  532.  
  533.  
  534.  
  535. <h2 class="wp-block-heading">Summary</h2>
  536.  
  537.  
  538.  
  539. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="655" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1668581235569-8zYaEjBBHV.jpg" alt="buta komekami" class="wp-image-25602"/></noscript><img decoding="async" width="640" height="655" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='655'%20viewBox='0%200%20640%20655'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1668581235569-8zYaEjBBHV.jpg" alt="buta komekami" class="lazyload wp-image-25602"/></figure>
  540.  
  541.  
  542.  
  543. <p>Whether you&#8217;re a fan of unique cuts or simply looking to explore more of Japan’s rich culinary culture, komekami (コメカミ) is definitely worth a try. Its distinct texture and deep umami flavor make it a standout ingredient, especially in yakiniku and izakaya-style dishes. If you come across komekami at a Japanese butcher shop or restaurant, don’t hesitate to give it a taste—you might just discover a new favorite! Keep an eye out for this hidden gem and experience a delicious side of Japanese cuisine for yourself.</p>
  544.  
  545.  
  546.  
  547. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about komekami (コメカミ), you might also want to try other flavorful cuts like <a href="https://www.foodinjapan.org/japan/horumon/">horumon </a>(offal), <a href="https://www.foodinjapan.org/tohoku/miyagi/gyutan/">gyutan </a>(beef tongue), or tontoro (pork jowl), all of which offer unique textures and rich umami flavors that are popular in Japanese cuisine!</p>
  548. <p>The post <a href="https://www.foodinjapan.org/japan/komekami/">Komekami (コメカミ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  549. ]]></content:encoded>
  551. <wfw:commentRss>https://www.foodinjapan.org/japan/komekami/feed/</wfw:commentRss>
  552. <slash:comments>0</slash:comments>
  555. </item>
  556. <item>
  557. <title>Okinawa oden (沖縄おでん)</title>
  558. <link>https://www.foodinjapan.org/kyushu/okinawa/okinawa-oden/</link>
  559. <comments>https://www.foodinjapan.org/kyushu/okinawa/okinawa-oden/#respond</comments>
  561. <dc:creator><![CDATA[Krisha]]></dc:creator>
  562. <pubDate>Sat, 15 Mar 2025 13:40:04 +0000</pubDate>
  563. <category><![CDATA[Kyushu]]></category>
  564. <category><![CDATA[Okinawa]]></category>
  565. <category><![CDATA[food from Okinawa]]></category>
  566. <category><![CDATA[Japanese food]]></category>
  567. <category><![CDATA[Local food in Japan]]></category>
  568. <category><![CDATA[Oden]]></category>
  569. <category><![CDATA[okinawa oden]]></category>
  570. <category><![CDATA[pig]]></category>
  571. <category><![CDATA[pig trotter]]></category>
  572. <category><![CDATA[regionalfoodjapan]]></category>
  573. <category><![CDATA[tebichi]]></category>
  574. <category><![CDATA[Traditional Food in Japan]]></category>
  575. <category><![CDATA[沖縄おでん]]></category>
  576. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25022</guid>
  577.  
  578. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/沖縄おでん.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/沖縄おでん.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  579. <p>Okinawa&#8217;s warm climate allows it to be enjoyed year-round, not just in winter. The region boasts numerous oden specialty restaurants and izakayas dedicated to this dish. While its exact origins remain unclear, various theories suggest that oden became popular after the war as Japan&#8217;s cultural influence grew in Okinawa. While locals typically enjoyed oden in [&#8230;]</p>
  580. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/okinawa-oden/">Okinawa oden (沖縄おでん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  581. ]]></description>
  582. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/沖縄おでん.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/沖縄おでん.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  583. <p>Okinawa&#8217;s warm climate allows it to be enjoyed year-round, not just in winter. The region boasts numerous oden specialty restaurants and izakayas dedicated to this dish. While its exact origins remain unclear, various theories suggest that oden became popular after the war as Japan&#8217;s cultural influence grew in Okinawa. While locals typically enjoyed oden in winter, you can savor the Okinawan oden year-round, offering a taste of local culture and history. Keep reading to learn more about this delicious and distinctive dish that has become a beloved part of Okinawan cuisine.</p>
  584.  
  585.  
  586.  
  587. <h2 class="wp-block-heading">What is Okinawa oden?</h2>
  588.  
  589.  
  590.  
  591. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/2280bf337fae60058f9b6ed669dd2486.jpg" alt="okinawa oden with skewers" class="wp-image-25039"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/2280bf337fae60058f9b6ed669dd2486.jpg" alt="okinawa oden with skewers" class="lazyload wp-image-25039"/></figure>
  592.  
  593.  
  594.  
  595. <p>Okinawa oden is a well-balanced dish that contains root vegetables, leafy vegetables, pork, and other ingredients. The defining feature of Okinawan oden is its unique ingredients, particularly pork. While it includes common oden staples like daikon, konnyaku, and eggs, the highlight is <em>Tebichi</em> (pig’s trotters), a signature ingredient in Okinawan cuisine. Simmered until tender and rich in flavor. Locals serve <em>Tebichi</em> in generous portions and is packed with collagen, making it especially popular among women. Many specialty shops enhance the dish with extra broth, creating a deeply flavorful experience that keeps people coming back for more.</p>
  596.  
  597.  
  598.  
  599. <h2 class="wp-block-heading">Okinawa oden History</h2>
  600.  
  601.  
  602.  
  603. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="475" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_5691.jpg" alt="ingredients of okinawa oden" class="wp-image-25041"/></noscript><img decoding="async" width="640" height="475" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='475'%20viewBox='0%200%20640%20475'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_5691.jpg" alt="ingredients of okinawa oden" class="lazyload wp-image-25041"/></figure>
  604.  
  605.  
  606.  
  607. <p>Okinawan oden emerged after the Pacific War as Japanese cuisine became more popular in Okinawa. Initially served in izakayas, it later became a home-cooked dish and evolved into its current form. The use of pork, especially <a href="https://www.foodinjapan.org/tag/tebichi/"><em>Tebichi</em> </a>(pig’s trotters) and <a href="https://www.foodinjapan.org/tag/soki/"><em>Soki</em> </a>(pork ribs), stems from Okinawa’s historical ties to Chinese cuisine during the Ryukyu Dynasty. While they banned beef consumption in the Edo period, pork remained central to Okinawan food culture. It originated from stewed pork dishes. Locals developed Okinawan oden into a unique, year-round <em>B-class gourmet</em> dish featuring pork and other distinctive ingredients.</p>
  608.  
  609.  
  610.  
  611. <h2 class="wp-block-heading">Points to keep in mind when eating Okinawa Oden</h2>
  612.  
  613.  
  614.  
  615. <p>Tebichi (pork trotters) are braised for a long time until tender, rich in collagen, and have a jelly-like texture. Many ingredients are also pork-based, such as soki (pork ribs) and sausages. Leafy vegetables are also important, and you can enjoy seasonal greens such as lettuce and bok choy in a crisp state.</p>
  616.  
  617.  
  618.  
  619. <p>Broth and seasoning are also important. The broth of Okinawa Oden is simple, based on bonito flakes and seaweed, but the umami of tebichi and seaweed is added to create a deep flavor. Seasoning is generally simple, using salt, soy sauce, and mirin.</p>
  620.  
  621.  
  622.  
  623. <h2 class="wp-block-heading">FAQ</h2>
  624.  
  625.  
  626.  
  627. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  628. <div class="swell-block-faq__item"><dt class="faq_q">Do you eat oden in Okinawa&#8217;s hot climate?</dt><dd class="faq_a">
  629. <p>Okinawa oden is eaten and enjoyed all year round, not just in winter.</p>
  630. </dd></div>
  631.  
  632.  
  633.  
  634. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristic ingredients of Okinawa oden?</dt><dd class="faq_a">
  635. <p>The main ingredient of Okinawa oden is pork, especially &#8220;tebichi&#8221; (pig&#8217;s trotters). It is also characterized by the liberal use of leafy vegetables.</p>
  636. </dd></div>
  637.  
  638.  
  639.  
  640. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from regular oden?</dt><dd class="faq_a">
  641. <p>Okinawa Oden is characterized by its pork-based ingredients, and the broth also makes use of the umami of pork. It also uses a lot of leafy vegetables, which gives it a healthy aspect.</p>
  642. </dd></div>
  643. </dl>
  644. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Do you eat oden in Okinawa's hot climate?","acceptedAnswer":{"@type":"Answer","text":"<p>Okinawa oden is eaten and enjoyed all year round, not just in winter.<\/p>"}},{"@type":"Question","name":"What are the characteristic ingredients of Okinawa oden?","acceptedAnswer":{"@type":"Answer","text":"<p>The main ingredient of Okinawa oden is pork, especially \"tebichi\" (pig's trotters). It is also characterized by the liberal use of leafy vegetables.<\/p>"}},{"@type":"Question","name":"How is it different from regular oden?","acceptedAnswer":{"@type":"Answer","text":"<p>Okinawa Oden is characterized by its pork-based ingredients, and the broth also makes use of the umami of pork. It also uses a lot of leafy vegetables, which gives it a healthy aspect.<\/p>"}}]}</script>
  645.  
  646.  
  647.  
  648. <h2 class="wp-block-heading">Okinawa oden Restaurant</h2>
  649.  
  650.  
  651.  
  652. <h3 class="wp-block-heading">Ofukuro</h3>
  653.  
  654.  
  655.  
  656. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_2032.jpg" alt="ofukuro okinawa oden" class="wp-image-25040"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_2032.jpg" alt="ofukuro okinawa oden" class="lazyload wp-image-25040"/></figure>
  657.  
  658.  
  659.  
  660. <p>Ofukuro, a beloved Okinawan oden restaurant in Urasoe City, is reopening after closing last year. Established around 50 years ago, it was popular for its all-you-can-eat Okinawan-style oden and homemade side dishes. Under new ownership by President Yoshimoto, who learned the original recipes from the founders, the restaurant will maintain its traditional flavors and atmosphere. They also updated the pricing from 2,500 yen to 3,500 yen for two hours of all-you-can-eat and drink.</p>
  661.  
  662.  
  663.  
  664. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/ZNZjKrJM5Rb94Cnu7">1819-2 Nagahama, Yomitan, Nakagami District, Okinawa 904-0324, Japan</a><br>Phone number: 098-958-2227<br>Hours open: 18:30 &#8211; 22:00<br>Website: <a href="https://f479100.gorp.jp/" target="_blank" rel="noreferrer noopener">https://f479100.gorp.jp/</a></p>
  665.  
  666.  
  667.  
  668. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d316.85540260759984!2d127.73231912616176!3d26.412976298984045!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e510d7da67157d%3A0xa8bfbf03f8ebb51c!2sofukuro!5e0!3m2!1sen!2sph!4v1738469632104!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d316.85540260759984!2d127.73231912616176!3d26.412976298984045!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e510d7da67157d%3A0xa8bfbf03f8ebb51c!2sofukuro!5e0!3m2!1sen!2sph!4v1738469632104!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  669.  
  670.  
  671.  
  672. <h2 class="wp-block-heading">Takeaway</h2>
  673.  
  674.  
  675.  
  676. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Q5btVrQH7A.jpg" alt="okinawa oden on blue plate" class="wp-image-25042"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/Q5btVrQH7A.jpg" alt="okinawa oden on blue plate" class="lazyload wp-image-25042"/></figure>
  677.  
  678.  
  679.  
  680. <p>Okinawa oden offers a unique taste of the island’s rich culinary heritage, combining tender pork, flavorful broth, and a variety of local ingredients. Whether enjoyed in a cozy izakaya or as part of a traditional home-cooked meal, this dish is a must-try for anyone seeking an authentic Okinawan experience. We hope that when you visit Japan, you&#8217;ll have the chance to savor Okinawa oden and enjoy the warmth and tradition it brings to the table. Don&#8217;t miss the opportunity to taste this delicious local specialty!</p>
  681.  
  682.  
  683.  
  684. <p class="has-border -border04 is-style-bg_stripe">If you’re drawn to unique, hearty dishes like Okinawa oden, be sure to explore other regional specialties across Japan— such as <a href="https://www.foodinjapan.org/kyushu/okinawa/tebichi-soba/" target="_blank" rel="noreferrer noopener">Tebichi soba</a> and <a href="https://www.foodinjapan.org/kyushu/okinawa/soki-soba/" target="_blank" rel="noreferrer noopener">Soki soba</a> each offering a delicious glimpse into the local culture and flavors.</p>
  685. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/okinawa-oden/">Okinawa oden (沖縄おでん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  686. ]]></content:encoded>
  688. <wfw:commentRss>https://www.foodinjapan.org/kyushu/okinawa/okinawa-oden/feed/</wfw:commentRss>
  689. <slash:comments>0</slash:comments>
  692. </item>
  693. <item>
  694. <title>Hachinosu (ハチノス)</title>
  695. <link>https://www.foodinjapan.org/japan/hachinosu/</link>
  696. <comments>https://www.foodinjapan.org/japan/hachinosu/#respond</comments>
  698. <dc:creator><![CDATA[Krisha]]></dc:creator>
  699. <pubDate>Fri, 14 Mar 2025 14:02:16 +0000</pubDate>
  700. <category><![CDATA[Japan]]></category>
  701. <category><![CDATA[beef tripe]]></category>
  702. <category><![CDATA[hachinosu]]></category>
  703. <category><![CDATA[Japanese food]]></category>
  704. <category><![CDATA[Local food in Japan]]></category>
  705. <category><![CDATA[meat]]></category>
  706. <category><![CDATA[Traditional Food in Japan]]></category>
  707. <category><![CDATA[tripe]]></category>
  708. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25546</guid>
  709.  
  710. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20200329_1856568.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20200329_1856568.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  711. <p>Hachinosu, a unique ingredient in Japanese cuisine, is valued for its texture and rich flavor. Often enjoyed in yakiniku or stews, it has a long history and remains a popular choice for those who appreciate offal dishes. From its role in postwar food culture to its place in modern dining, hachinosu offers a fascinating story. [&#8230;]</p>
  712. <p>The post <a href="https://www.foodinjapan.org/japan/hachinosu/">Hachinosu (ハチノス)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  713. ]]></description>
  714. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20200329_1856568.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20200329_1856568.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  715. <p>Hachinosu, a unique ingredient in Japanese cuisine, is valued for its texture and rich flavor. Often enjoyed in yakiniku or stews, it has a long history and remains a popular choice for those who appreciate offal dishes. From its role in postwar food culture to its place in modern dining, hachinosu offers a fascinating story. Keep reading to discover how it’s prepared, eaten, and loved across Japan!</p>
  716.  
  717.  
  718.  
  719. <h2 class="wp-block-heading">What is Hachinosu?</h2>
  720.  
  721.  
  722.  
  723. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hachinosu-image.jpg" alt="beef tripe on plate" class="wp-image-25657"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hachinosu-image.jpg" alt="beef tripe on plate" class="lazyload wp-image-25657"/></figure>
  724.  
  725.  
  726.  
  727. <p>Hachinosu (ハチノス) is the Japanese term for honeycomb tripe, which is the second stomach of a cow. It gets its name from its distinct honeycomb-like texture. In Japan, locals use hachinosu in dishes such as stews and hot pots. Often simmered for a long time to become tender and absorb flavors. Hachinosu is very healthy, with less fat than other cuts. It has just the right amount of chewiness, and the delicious flavor of the meat spreads in your mouth with every bite.</p>
  728.  
  729.  
  730.  
  731. <h2 class="wp-block-heading">Hachinosu History</h2>
  732.  
  733.  
  734.  
  735. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CZNhY35O.jpg" alt="hachinosu on chopping board" class="wp-image-25658"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CZNhY35O.jpg" alt="hachinosu on chopping board" class="lazyload wp-image-25658"/></figure>
  736.  
  737.  
  738.  
  739. <p>Hachinosu, the second stomach of a cow, has been an integral part of food culture since ancient times. Particularly in regions where yakiniku is popular, it is valued for both its rich flavor and nutritional benefits. The tradition of eating cow innards dates back centuries and became especially widespread in Japan after World War II when resourcefulness in food consumption was essential. During this period, hachinosu became a common ingredient as people utilized all parts of the cow. The preparation of hachinosu varies by dish. While it is often briefly grilled in yakiniku, it is also enjoyed in stews and soups, maximizing its nutritional value.</p>
  740.  
  741.  
  742.  
  743. <p>Today, hachinosu remains a beloved delicacy, especially in areas where yakiniku culture is deeply rooted, continuing to be a staple on the menu.</p>
  744.  
  745.  
  746.  
  747. <h2 class="wp-block-heading">Hachinosu in different countries</h2>
  748.  
  749.  
  750.  
  751. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hachinosu02.jpg" alt="chopped hachinosu" class="wp-image-25656"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hachinosu02.jpg" alt="chopped hachinosu" class="lazyload wp-image-25656"/></figure>
  752.  
  753.  
  754.  
  755. <p>Hachinosu is also widely famous in spicy Korean and Chinese cuisine. In the West, it appears in Italian and French dishes, making it a popular ingredient across various countries. Beyond tripe, there are many other types of beef innards, each offering unique textures and flavors. Understanding these differences can make dining experiences even more enjoyable. Additionally, various cuts of meat have distinct characteristics, and selecting the right cooking method enhances their flavors.</p>
  756.  
  757.  
  758.  
  759. <h2 class="wp-block-heading">FAQ</h2>
  760.  
  761.  
  762.  
  763. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  764. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is honeycomb tripe?</dt><dd class="faq_a">
  765. <p>It is the second stomach of the cow (reticulum), characterized by its honeycomb-like shape.</p>
  766. </dd></div>
  767.  
  768.  
  769.  
  770. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of honeycomb tripe&#8217;s texture and taste?</dt><dd class="faq_a">
  771. <p>It is characterized by its elastic texture and light taste, and the more you chew, the more flavor comes out. It is rich in collagen and minerals.</p>
  772. </dd></div>
  773.  
  774.  
  775.  
  776. <div class="swell-block-faq__item"><dt class="faq_q">What are some recommended ways to cook honeycomb tripe?</dt><dd class="faq_a">
  777. <p>At yakiniku restaurants, it is usually pre-treated, so lightly grilling the surface and eating it with a rich sauce is the standard. It also goes great with stewed dishes (especially tomato stew).</p>
  778. </dd></div>
  779. </dl>
  780. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the cow is honeycomb tripe?","acceptedAnswer":{"@type":"Answer","text":"<p>It is the second stomach of the cow (reticulum), characterized by its honeycomb-like shape.<\/p>"}},{"@type":"Question","name":"What are the characteristics of honeycomb tripe's texture and taste?","acceptedAnswer":{"@type":"Answer","text":"<p>It is characterized by its elastic texture and light taste, and the more you chew, the more flavor comes out. It is rich in collagen and minerals.<\/p>"}},{"@type":"Question","name":"What are some recommended ways to cook honeycomb tripe?","acceptedAnswer":{"@type":"Answer","text":"<p>At yakiniku restaurants, it is usually pre-treated, so lightly grilling the surface and eating it with a rich sauce is the standard. It also goes great with stewed dishes (especially tomato stew).<\/p>"}}]}</script>
  781.  
  782.  
  783.  
  784. <h2 class="wp-block-heading">How to prepare honeycomb tripe?</h2>
  785.  
  786.  
  787.  
  788. <div class="swell-block-step" data-num-style="circle">
  789. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Cutting and Boiling</strong></div><div class="swell-block-step__body">
  790. <p>Cut the tripe into 5cm long, 1cm wide strips. Boil in plenty of water, drain, rinse, and repeat three times. Boil again if the smell persists.</p>
  791. </div></div>
  792.  
  793.  
  794.  
  795. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Removing the Black Skin</strong></div><div class="swell-block-step__body">
  796. <p>Soak in 48°C water for 5 minutes, then 75°C water for 2 minutes, stirring occasionally. Scrape off the black skin with a spoon while warm. Work quickly before it cools.</p>
  797. </div></div>
  798.  
  799.  
  800.  
  801. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Final Cleaning</strong></div><div class="swell-block-step__body">
  802. <p>Scrape off any remaining black parts. Boil again using the same method. Now, the tripe is clean and ready for cooking!</p>
  803. </div></div>
  804. </div>
  805.  
  806.  
  807.  
  808. <h2 class="wp-block-heading">Takeaway</h2>
  809.  
  810.  
  811.  
  812. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="400" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/8751adc3faf84afc8b8519a9d8054d93.jpg" alt="beef tripe" class="wp-image-25659"/></noscript><img decoding="async" width="640" height="400" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='400'%20viewBox='0%200%20640%20400'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/8751adc3faf84afc8b8519a9d8054d93.jpg" alt="beef tripe" class="lazyload wp-image-25659"/></figure>
  813.  
  814.  
  815.  
  816. <p>Hachinosu is a flavorful and nutritious ingredient that has been enjoyed in Japan for generations. Whether grilled in yakiniku or simmered in stews, its unique texture and rich taste make it a must-try for food lovers. If you have the chance to visit Japan, don’t miss the opportunity to try hachinosu at a local restaurant or even purchase some to cook yourself. Exploring this traditional delicacy will give you a deeper appreciation for Japan’s diverse food culture!</p>
  817.  
  818.  
  819.  
  820. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about hachinosu, you might also like other offal dishes in Japan, such as <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/motsunabe/">motsunabe </a>(offal hot pot), <a href="https://www.foodinjapan.org/tohoku/miyagi/gyutan/">gyūtan </a>(grilled beef tongue), or horumon-yaki (grilled beef or pork innards)—each offering unique textures and rich flavors worth trying!</p>
  821. <p>The post <a href="https://www.foodinjapan.org/japan/hachinosu/">Hachinosu (ハチノス)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  822. ]]></content:encoded>
  824. <wfw:commentRss>https://www.foodinjapan.org/japan/hachinosu/feed/</wfw:commentRss>
  825. <slash:comments>0</slash:comments>
  828. </item>
  829. <item>
  830. <title>Jyochu (浄酎)</title>
  831. <link>https://www.foodinjapan.org/japan/jyochu/</link>
  832. <comments>https://www.foodinjapan.org/japan/jyochu/#respond</comments>
  834. <dc:creator><![CDATA[Krisha]]></dc:creator>
  835. <pubDate>Wed, 12 Mar 2025 16:40:01 +0000</pubDate>
  836. <category><![CDATA[Japan]]></category>
  837. <category><![CDATA[alcoholic drinks]]></category>
  838. <category><![CDATA[drinks in Japan]]></category>
  839. <category><![CDATA[Japanese alcoholic drinks]]></category>
  840. <category><![CDATA[jochu]]></category>
  841. <category><![CDATA[jyochu]]></category>
  842. <category><![CDATA[浄酎]]></category>
  843. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24988</guid>
  844.  
  845. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/193072421_885665645317916_2448408571173508739_n-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/193072421_885665645317916_2448408571173508739_n-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  846. <p>Jyochu is a unique and innovative Japanese spirit that reimagines traditional sake-making with a focus on aging and depth of flavor. Unlike regular sake, Jochu is crafted to develop richer aromas and complexities over time, much like fine whiskey or wine. This modern take on Japan’s brewing heritage is gaining attention both domestically and internationally. [&#8230;]</p>
  847. <p>The post <a href="https://www.foodinjapan.org/japan/jyochu/">Jyochu (浄酎)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  848. ]]></description>
  849. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/193072421_885665645317916_2448408571173508739_n-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/193072421_885665645317916_2448408571173508739_n-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  850. <p>Jyochu is a unique and innovative Japanese spirit that reimagines traditional sake-making with a focus on aging and depth of flavor. Unlike regular sake, Jochu is crafted to develop richer aromas and complexities over time, much like fine whiskey or wine. This modern take on Japan’s brewing heritage is gaining attention both domestically and internationally. Curious to learn more about what makes Jyochu special? Keep reading to discover its origins, craftsmanship, and why it’s becoming a new favorite among Japanese spirits.</p>
  851.  
  852.  
  853.  
  854. <h2 class="wp-block-heading">What is Jyochu?</h2>
  855.  
  856.  
  857.  
  858. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/102_bee320ae-7987-4d98-ad44-595ba4869eb1.jpg" alt="jyochu purified spirit" class="wp-image-25057"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/102_bee320ae-7987-4d98-ad44-595ba4869eb1.jpg" alt="jyochu purified spirit" class="lazyload wp-image-25057"/><figcaption class="wp-element-caption">Source: <a href="https://jo-chu.com/">Jochu (purified liquor)</a></figcaption></figure>
  859.  
  860.  
  861.  
  862. <p>&#8220;Jyochu&#8221; is a type of alcoholic drink born from a new idea and ingenious techniques, in which locals carefully select a sake purified at low temperatures. It is now attracting attention as a third type of Japanese alcoholic beverage that is neither sake nor shochu.&nbsp;It is a luxurious drink made from sake, with only the pure alcohol extracted. Made in collaboration with famous sake from all over Japan.</p>
  863.  
  864.  
  865.  
  866. <p>The reason why &#8220;jochu&#8221; is neither sake nor shochu lies in the manufacturing process. To put it simply, locals make the sake by squeezing the mash made by fermenting rice, and rice shochu by distilling the mash, but they make the &#8220;jochu&#8221; by distilling sake. Another major feature is that it is distilled at ultra-low temperatures, which was previously difficult.</p>
  867.  
  868.  
  869.  
  870. <h2 class="wp-block-heading">Jyochu History</h2>
  871.  
  872.  
  873.  
  874. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="471" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4w8kviydt9d2jpn9gje5b60yw6gk-e1738802156904.jpg" alt="jochu" class="wp-image-25056"/></noscript><img decoding="async" width="640" height="471" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='471'%20viewBox='0%200%20640%20471'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/4w8kviydt9d2jpn9gje5b60yw6gk-e1738802156904.jpg" alt="jochu" class="lazyload wp-image-25056"/><figcaption class="wp-element-caption">Source: <a href="https://jo-chu.com/">Jochu (purified liquor)</a></figcaption></figure>
  875.  
  876.  
  877.  
  878. <p> Miyake Koichiro, CEO of Naorai, founded the company in 2015 with the goal of revitalizing Japan&#8217;s sake industry. Born into a family with deep ties to sake brewing in Kure, Hiroshima, he spent nine years in China selling sake, where he recognized the importance of branding and business models. Concerned about the shrinking sake market in Japan, he returned to establish Naorai and launched &#8220;Jochu&#8221; in 2020, aiming to create a premium Japanese alcohol that gains value over time, much like Western spirits. A key innovation behind Jochu is the &#8220;low-temperature purification&#8221; technique, which enhances aging potential and flavor depth, distinguishing it from traditional sake. While aged sake exists, its high water content makes long-term barrel aging challenging, requiring advanced technology and significant investment. </p>
  879.  
  880.  
  881.  
  882. <p>Miyake saw this as a barrier for smaller, locally beloved breweries, which often struggle to expand sales channels. By introducing Jochu, he hopes to create a sustainable future for sake brewing, benefiting not just brewers but also rice farmers and the broader industry.</p>
  883.  
  884.  
  885.  
  886. <h2 class="wp-block-heading">Jyochu Products</h2>
  887.  
  888.  
  889.  
  890. <h3 class="wp-block-heading">Amber Jochu &#8211; Sake Zest Spirit Aged in American White Oak Barrels</h3>
  891.  
  892.  
  893.  
  894. <p>This is a unique product of Naorai, which also handles lemons. They make this &#8220;Jyochu&#8221; by steeping a small amount of lemon peel for a certain period of time, and instead of the sourness or bitterness of citrus, it has a lemony aroma.</p>
  895.  
  896.  
  897.  
  898. <h3 class="wp-block-heading">Jochu &#8211; Purified Spirit Kinshidare Mizunara Barrel Aged</h3>
  899.  
  900.  
  901.  
  902. <p>Mizunara is a wood that Japan is proud of, and because it is rare and delicate, often used for special finishing (barrel aging). When you drink it, you will find a clearer touch and exquisite nuances like aloeswood and sandalwood.</p>
  903.  
  904.  
  905.  
  906. <h2 class="wp-block-heading">FAQ</h2>
  907.  
  908.  
  909.  
  910. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  911. <div class="swell-block-faq__item"><dt class="faq_q">What is Jo-chu?</dt><dd class="faq_a">
  912. <p>Jo-chu is a new type of Japanese spirit made by distilling sake at a low temperature of 40°C or less. It is characterized by having a sake aroma but with a taste like whiskey.</p>
  913. </dd></div>
  914.  
  915.  
  916.  
  917. <div class="swell-block-faq__item"><dt class="faq_q">What is the alcohol content of Jo-chu?</dt><dd class="faq_a">
  918. <p>The alcohol content of Jo-chu is 41%. Although it has a high alcohol content, it has a smooth taste that allows you to feel the mellowness of sake.</p>
  919. </dd></div>
  920.  
  921.  
  922.  
  923. <div class="swell-block-faq__item"><dt class="faq_q">How should I drink Jo-chu?</dt><dd class="faq_a">
  924. <p>It is recommended to drink it mixed with soda water, carbonated water, or on the rocks. You can also enjoy it straight; however, be cautious due to its high alcohol content.</p>
  925. </dd></div>
  926. </dl>
  927. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Jo-chu?","acceptedAnswer":{"@type":"Answer","text":"<p>Jo-chu is a new type of Japanese spirit made by distilling sake at a low temperature of 40°C or less. It is characterized by having a sake aroma but with a taste like whiskey.<\/p>"}},{"@type":"Question","name":"What is the alcohol content of Jo-chu?","acceptedAnswer":{"@type":"Answer","text":"<p>The alcohol content of Jo-chu is 41%. Although it has a high alcohol content, it has a smooth taste that allows you to feel the mellowness of sake.<\/p>"}},{"@type":"Question","name":"How should I drink Jo-chu?","acceptedAnswer":{"@type":"Answer","text":"<p>It is recommended to drink it mixed with soda water, carbonated water, or on the rocks. You can also enjoy it straight; however, be cautious due to its high alcohol content.<\/p>"}}]}</script>
  928.  
  929.  
  930.  
  931. <h2 class="wp-block-heading">Restaurants</h2>
  932.  
  933.  
  934.  
  935. <h3 class="wp-block-heading">Naorai Jinsekikogen Distillery (ナオライ神石高原浄溜所)</h3>
  936.  
  937.  
  938.  
  939. <p>Jouchu production base in Jinsekikogen Town, Hiroshima Prefecture. They have developed &#8220;low-temperature joryu&#8221; technology that distills sake at a low temperature of 40°C or less. They manufacture three types: &#8220;Jouchu Hakushiro,&#8221; &#8220;Jouchu Kinshiro,&#8221; and &#8220;Kohaku Jouchu.&#8221; Characterized by aroma changes (vanilla aroma/fresh aroma) due to barrel aging.</p>
  940.  
  941.  
  942.  
  943. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3ej1b4nCFbo3zpFa7">1729-3 Kobatake, Jinsekikogen-cho, Jinseki-gun, Hiroshima Prefecture</a><br>Phone number: Information not available<br>Business hours: Inquiries required<br>Website: <a href="https://jo-chu.com">https://jo-chu.com</a></p>
  944.  
  945.  
  946.  
  947. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3280.108698661147!2d133.250032!3d34.7024382!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355121f01ca6a1dd%3A0x497c144ed8c11b8!2z44OK44Kq44Op44KkIOelnuefs-mrmOWOn-a1hOa6nOaJgA!5e0!3m2!1sja!2sjp!4v1741797493372!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3280.108698661147!2d133.250032!3d34.7024382!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355121f01ca6a1dd%3A0x497c144ed8c11b8!2z44OK44Kq44Op44KkIOelnuefs-mrmOWOn-a1hOa6nOaJgA!5e0!3m2!1sja!2sjp!4v1741797493372!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  948.  
  949.  
  950.  
  951. <h2 class="wp-block-heading">Summary</h2>
  952.  
  953.  
  954.  
  955. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_5370_1.jpg" alt="three bottles of jochu" class="wp-image-25055"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/IMG_5370_1.jpg" alt="three bottles of jochu" class="lazyload wp-image-25055"/><figcaption class="wp-element-caption">Source: <a href="https://jo-chu.com/">Jochu (purified liquor)</a></figcaption></figure>
  956.  
  957.  
  958.  
  959. <p>Jyochu is a fascinating blend of tradition and innovation, offering a new way to experience Japanese craftsmanship in spirits. Its rich flavors and aging potential make it a unique addition to Japan’s diverse drinking culture. If you ever have the chance to visit Japan, don’t miss the opportunity to try Jyochu for yourself—you might just discover a new favorite drink. Be sure to pick up a bottle and experience its depth and character firsthand!</p>
  960.  
  961.  
  962.  
  963. <p class="has-border -border04 is-style-bg_stripe">If you enjoy Jyochu, you might also appreciate other aged or richly flavored Japanese drinks like koshu (aged sake) or high-quality <a href="https://www.foodinjapan.org/japan/shochu/">shochu</a> and <a href="https://www.foodinjapan.org/japan/sake/">sake</a>, which pair beautifully with a variety of Japanese dishes. Be sure to explore and find your perfect match!</p>
  964. <p>The post <a href="https://www.foodinjapan.org/japan/jyochu/">Jyochu (浄酎)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  965. ]]></content:encoded>
  967. <wfw:commentRss>https://www.foodinjapan.org/japan/jyochu/feed/</wfw:commentRss>
  968. <slash:comments>0</slash:comments>
  971. </item>
  972. <item>
  973. <title>Rosu (ロース)</title>
  974. <link>https://www.foodinjapan.org/japan/rosu/</link>
  975. <comments>https://www.foodinjapan.org/japan/rosu/#respond</comments>
  977. <dc:creator><![CDATA[Krisha]]></dc:creator>
  978. <pubDate>Tue, 11 Mar 2025 11:47:07 +0000</pubDate>
  979. <category><![CDATA[Japan]]></category>
  980. <category><![CDATA[beef]]></category>
  981. <category><![CDATA[Japanese food]]></category>
  982. <category><![CDATA[Local food in Japan]]></category>
  983. <category><![CDATA[loin]]></category>
  984. <category><![CDATA[meat]]></category>
  985. <category><![CDATA[ribeye]]></category>
  986. <category><![CDATA[rosu]]></category>
  987. <category><![CDATA[sirloin]]></category>
  988. <category><![CDATA[Traditional Food in Japan]]></category>
  989. <category><![CDATA[ロース]]></category>
  990. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25520</guid>
  991.  
  992. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  993. <p>Rosu (ロース) is one of the most popular and flavorful meat cuts in Japan, known for its perfect balance of tenderness and rich umami. Whether used in crispy tonkatsu, sizzling yakiniku, or hearty sukiyaki, this cut brings out the best in Japanese cuisine. But what exactly makes rosu so special, and how locals enjoyed it [&#8230;]</p>
  994. <p>The post <a href="https://www.foodinjapan.org/japan/rosu/">Rosu (ロース)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  995. ]]></description>
  996. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/58f5521e-e2d3-4302-a258-f1252f7e962b.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  997. <p>Rosu (ロース) is one of the most popular and flavorful meat cuts in Japan, known for its perfect balance of tenderness and rich umami. Whether used in crispy tonkatsu, sizzling yakiniku, or hearty sukiyaki, this cut brings out the best in Japanese cuisine. But what exactly makes rosu so special, and how locals enjoyed it across Japan? Keep reading to discover the unique characteristics, history, and delicious ways to savor this beloved cut of meat!</p>
  998.  
  999.  
  1000.  
  1001. <h2 class="wp-block-heading">What is Rosu?</h2>
  1002.  
  1003.  
  1004.  
  1005. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1_000000000216.jpg" alt="rosu on black plate" class="wp-image-25670"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1_000000000216.jpg" alt="rosu on black plate" class="lazyload wp-image-25670"/></figure>
  1006.  
  1007.  
  1008.  
  1009. <p>Beef rosu refers to the section of meat that extends from the shoulder to the hip in beef, pork, lamb, and other meats. The loin is a versatile cut that locals use in many dishes and recipes. Rosu is popular for its ideal balance between lean meat and marbled fat, making it tender yet flavorful. In Japan, rōsu specifically refers to three cuts: shoulder loin, rib loin, and sirloin, covering the area from the shoulder to the waist. Locals typically used this in dishes like tonkatsu (breaded and deep-fried pork cutlet), where you might see rosu katsu (ロースカツ) on menus. For beef, rōsu can refer to cuts like ribeye or sirloin, commonly used in yakiniku (grilled meat) or shabu-shabu (hot pot dishes).</p>
  1010.  
  1011.  
  1012.  
  1013. <h2 class="wp-block-heading">Rosu Origin</h2>
  1014.  
  1015.  
  1016.  
  1017. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/wide_thumbnail_normal.jpg" alt="rare doness beef meat" class="wp-image-25669"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/wide_thumbnail_normal.jpg" alt="rare doness beef meat" class="lazyload wp-image-25669"/></figure>
  1018.  
  1019.  
  1020.  
  1021. <p>The term rosu (ロース) in Japan originates from the English word &#8220;roast,&#8221; adapted into Japanese during the Meiji era (1868–1912) when Western cuisine began influencing Japanese food culture. Western-style butchering techniques introduced the term rosu, which refers specifically to the loin section of meat, including cuts from the shoulder loin, rib loin, and sirloin in beef and pork. Over time, rōsu became a key part of Japanese cuisine, particularly in dishes like tonkatsu (rōsu katsu), yakiniku, and sukiyaki, where its balance of meat and fat enhances both flavor and texture.</p>
  1022.  
  1023.  
  1024.  
  1025. <h2 class="wp-block-heading">Characteristics and Taste of Rosu</h2>
  1026.  
  1027.  
  1028.  
  1029. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/roastbeefjpg.jpg" alt="roasted rosu" class="wp-image-25668"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/roastbeefjpg.jpg" alt="roasted rosu" class="lazyload wp-image-25668"/></figure>
  1030.  
  1031.  
  1032.  
  1033. <p>Japanese rosu includes shoulder loin, rib loin, and sirloin cuts that span from shoulder to waist. This premium meat delivers rich umami with slightly chewy yet tender texture. Chefs incorporate rosu in beloved dishes like tonkatsu, yakiniku, sukiyaki, and shabu-shabu. Its versatility makes it a cornerstone ingredient in traditional and modern Japanese cuisine. When cooked, the fat melts, enhancing its savory taste, making it a popular choice for deep-fried, grilled, and simmered dishes.</p>
  1034.  
  1035.  
  1036.  
  1037. <h2 class="wp-block-heading">Cooking methods to bring out the flavor of loin meat.</h2>
  1038.  
  1039.  
  1040.  
  1041. <ol class="wp-block-list">
  1042. <li>Salting<br>You can bring out the flavor of the meat by thinly slicing the pork loin, sprinkling it with salt, and leaving it in the refrigerator for several hours</li>
  1043.  
  1044.  
  1045.  
  1046. <li>Seasoning<br>It is effective to season with soy sauce, mirin, garlic, ginger, and other seasonings</li>
  1047.  
  1048.  
  1049.  
  1050. <li>Direct grilling<br>You can make the surface of the meat crispy and bring out its aroma</li>
  1051.  
  1052.  
  1053.  
  1054. <li>Oven baking<br>By baking slowly at a low temperature, you can trap the flavor of the meat</li>
  1055.  
  1056.  
  1057.  
  1058. <li>Proper cooking<br>It is important to keep it juicy without overcooking. The key is to insert a skewer into the center of the meat and continue baking until the meat juices become clear</li>
  1059.  
  1060.  
  1061.  
  1062. <li>Tendon cutting<br>In the case of thick-sliced pork loin, you can prevent the meat from shrinking and make it tender by making cuts with the tip of a knife at 2-3 cm intervals at the boundary between the fat and the lean meat</li>
  1063. </ol>
  1064.  
  1065.  
  1066.  
  1067. <h2 class="wp-block-heading">FAQ</h2>
  1068.  
  1069.  
  1070.  
  1071. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1072. <div class="swell-block-faq__item"><dt class="faq_q">What is the difference between loin and short rib?</dt><dd class="faq_a">
  1073. <p>Loin is a cut from the back, characterized by its lean meat and tenderness. On the other hand, a short rib is a cut from around the ribs, known for its fatty and juicy texture.</p>
  1074. </dd></div>
  1075.  
  1076.  
  1077.  
  1078. <div class="swell-block-faq__item"><dt class="faq_q">Is loin considered a high-end cut?</dt><dd class="faq_a">
  1079. <p>A loin of beef or pork is considered a high-end cut due to its tenderness and flavor. However, the most high-end cut is often tenderloin (filet).</p>
  1080. </dd></div>
  1081.  
  1082.  
  1083.  
  1084. <div class="swell-block-faq__item"><dt class="faq_q">What dishes are suitable for loin?</dt><dd class="faq_a">
  1085. <p>For beef loin, dishes like steak and sukiyaki are ideal. For pork loin, tonkatsu and pork sauté are optimal, highlighting the balance of lean meat and fat.</p>
  1086. </dd></div>
  1087. </dl>
  1088. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is the difference between loin and short rib?","acceptedAnswer":{"@type":"Answer","text":"<p>Loin is a cut from the back, characterized by its lean meat and tenderness. On the other hand, a short rib is a cut from around the ribs, known for its fatty and juicy texture.<\/p>"}},{"@type":"Question","name":"Is loin considered a high-end cut?","acceptedAnswer":{"@type":"Answer","text":"<p>A loin of beef or pork is considered a high-end cut due to its tenderness and flavor. However, the most high-end cut is often tenderloin (filet).<\/p>"}},{"@type":"Question","name":"What dishes are suitable for loin?","acceptedAnswer":{"@type":"Answer","text":"<p>For beef loin, dishes like steak and sukiyaki are ideal. For pork loin, tonkatsu and pork sauté are optimal, highlighting the balance of lean meat and fat.<\/p>"}}]}</script>
  1089.  
  1090.  
  1091.  
  1092. <h2 class="wp-block-heading">Summary</h2>
  1093.  
  1094.  
  1095.  
  1096. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="452" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1e6at31773ji.jpeg" alt="rosu with leaf" class="wp-image-25671"/></noscript><img decoding="async" width="640" height="452" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='452'%20viewBox='0%200%20640%20452'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1e6at31773ji.jpeg" alt="rosu with leaf" class="lazyload wp-image-25671"/></figure>
  1097.  
  1098.  
  1099.  
  1100. <p>Rosu offers perfect balance of tenderness, juiciness, and rich flavor in Japanese cuisine. The versatile cut delivers deep umami and satisfying texture in various preparations. Try it as crispy katsu, sizzling yakiniku, or comforting sukiyaki during your visit to Japan. Purchase rosu from local markets to experience its exceptional taste in your own cooking. It’s a true delight that brings out the best in Japanese cuisine!</p>
  1101.  
  1102.  
  1103.  
  1104. <p class="has-border -border04 is-style-bg_stripe">If you enjoy the rich flavor and tenderness of rosu, you might also like hire (ヒレ, tenderloin) for a leaner option, <a href="https://www.foodinjapan.org/tag/wagyu/">wagyu </a>sirloin for an extra buttery texture, or even Japanese-style pork belly (豚バラ, butabara) for a melt-in-your-mouth experience. Be sure to explore these delicious cuts when trying Japanese cuisine!</p>
  1105. <p>The post <a href="https://www.foodinjapan.org/japan/rosu/">Rosu (ロース)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1106. ]]></content:encoded>
  1108. <wfw:commentRss>https://www.foodinjapan.org/japan/rosu/feed/</wfw:commentRss>
  1109. <slash:comments>0</slash:comments>
  1112. </item>
  1113. <item>
  1114. <title>Cream soda (クリームソーダ)</title>
  1115. <link>https://www.foodinjapan.org/japan/cream-soda/</link>
  1116. <comments>https://www.foodinjapan.org/japan/cream-soda/#respond</comments>
  1118. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1119. <pubDate>Sun, 09 Mar 2025 16:39:08 +0000</pubDate>
  1120. <category><![CDATA[Japan]]></category>
  1121. <category><![CDATA[cream]]></category>
  1122. <category><![CDATA[cream soda]]></category>
  1123. <category><![CDATA[drinks]]></category>
  1124. <category><![CDATA[drinks in Japan]]></category>
  1125. <category><![CDATA[ice cream]]></category>
  1126. <category><![CDATA[Japanese drinks]]></category>
  1127. <category><![CDATA[soda]]></category>
  1128. <category><![CDATA[クリームソーダ]]></category>
  1129. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24964</guid>
  1130.  
  1131. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1132. <p>Everyone, have you had a cream soda this year? Have you had one yet? Really? Are you okay? Is summer over? Or rather, has summer even started yet? The fizzy soda takes your rich, iced mouth to a refreshing world.&#160;Bright, bubbly, and irresistibly nostalgic, cream soda (クリームソーダ) is a beloved treat in Japan that combines [&#8230;]</p>
  1133. <p>The post <a href="https://www.foodinjapan.org/japan/cream-soda/">Cream soda (クリームソーダ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1134. ]]></description>
  1135. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/29781027_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1136. <p>Everyone, have you had a cream soda this year? Have you had one yet? Really? Are you okay? Is summer over? Or rather, has summer even started yet? The fizzy soda takes your rich, iced mouth to a refreshing world.&nbsp;Bright, bubbly, and irresistibly nostalgic, cream soda (クリームソーダ) is a beloved treat in Japan that combines fizzy soda with a scoop of creamy ice cream. Often served in retro coffee shops and family restaurants, this colorful drink isn’t just about taste—it’s a symbol of old-school charm and childhood memories. But there’s more to cream cider than its eye-catching appearance. Keep reading to discover what makes Japanese cream ciderso special!</p>
  1137.  
  1138.  
  1139.  
  1140. <h2 class="wp-block-heading">What is Cream soda?</h2>
  1141.  
  1142.  
  1143.  
  1144. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/5114325_s.jpg" alt="blue cream soda with white background" class="wp-image-25062"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/5114325_s.jpg" alt="blue cream soda with white background" class="lazyload wp-image-25062"/></figure>
  1145.  
  1146.  
  1147.  
  1148. <p>Cream soda, which consists of ice cream floating on top of sweet soda water, is cute and has a refreshing, fizzy taste, making it the perfect drink for the upcoming season. This refreshing and visually striking beverage is often comes with a maraschino cherry, adding a touch of elegance to its playful appearance. In Japan, many products sold in containers such as cans and plastic bottles are melon flavored. Ice cream cider is deeply associated with kissaten (喫茶店), traditional Japanese coffee shops, where it has been a popular menu item for decades.</p>
  1149.  
  1150.  
  1151.  
  1152. <h2 class="wp-block-heading">Cream soda History</h2>
  1153.  
  1154.  
  1155.  
  1156. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="483" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/24401085_s.jpg" alt="blue soda cream" class="wp-image-25063"/></noscript><img decoding="async" width="640" height="483" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='483'%20viewBox='0%200%20640%20483'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/24401085_s.jpg" alt="blue soda cream" class="lazyload wp-image-25063"/></figure>
  1157.  
  1158.  
  1159.  
  1160. <p>Shiseido Parlour, established in 1902 (Meiji 35), is recognized as Japan’s first soda fountain, pioneering the manufacturing and sale of soda water and ice cream. The tradition of ice cream cider dates back to this era, and even today, you can experience its nostalgic charm at Shiseido Parlour Nagoya, located on the 12th floor of JR Central Towers. Their &#8220;Ice Cream Soda&#8221; features a vibrant, colorful soda with a scoop of original ice cream floating on top, preserving the classic style that has remained unchanged since the Taisho era. They continue to usename &#8220;Ice cream cider&#8221; continues used on the menu, reflecting its deep historical roots and enduring popularity.</p>
  1161.  
  1162.  
  1163.  
  1164. <h2 class="wp-block-heading">FAQ</h2>
  1165.  
  1166.  
  1167.  
  1168. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1169. <div class="swell-block-faq__item"><dt class="faq_q">Should I stir my cream soda before drinking it?</dt><dd class="faq_a">
  1170. <p>That depends on personal preference. Some people drink it as is to enjoy the soda, while others like to keep the flavors separate until the end. Since the flavor changes completely when it is stirred, some people also like to drink it as the ice gradually breaks down.</p>
  1171. </dd></div>
  1172.  
  1173.  
  1174.  
  1175. <div class="swell-block-faq__item"><dt class="faq_q">What are some tips for making a cream soda look good?</dt><dd class="faq_a">
  1176. <p>The choice of glass is important. Using a stemmed glass gives an elegant look. Also, using rock ice and filling the glass to the brim with ice increases the sense of transparency.</p>
  1177. </dd></div>
  1178.  
  1179.  
  1180.  
  1181. <div class="swell-block-faq__item"><dt class="faq_q">How do I make a cream soda?</dt><dd class="faq_a">
  1182. <p>You can be inspired by the scenery and ingredients you encounter on your travels to create cream sodas in a variety of colors and flavors. For example, you can enjoy original cream sodas by making homemade syrups from local fruits.</p>
  1183. </dd></div>
  1184. </dl>
  1185. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Should I stir my cream soda before drinking it?","acceptedAnswer":{"@type":"Answer","text":"<p>That depends on personal preference. Some people drink it as is to enjoy the soda, while others like to keep the flavors separate until the end. Since the flavor changes completely when it is stirred, some people also like to drink it as the ice gradually breaks down.<\/p>"}},{"@type":"Question","name":"What are some tips for making a cream soda look good?","acceptedAnswer":{"@type":"Answer","text":"<p>The choice of glass is important. Using a stemmed glass gives an elegant look. Also, using rock ice and filling the glass to the brim with ice increases the sense of transparency.<\/p>"}},{"@type":"Question","name":"How do I make a cream soda?","acceptedAnswer":{"@type":"Answer","text":"<p>You can be inspired by the scenery and ingredients you encounter on your travels to create cream sodas in a variety of colors and flavors. For example, you can enjoy original cream sodas by making homemade syrups from local fruits.<\/p>"}}]}</script>
  1186.  
  1187.  
  1188.  
  1189. <h2 class="wp-block-heading">Recommended Cream soda Shops</h2>
  1190.  
  1191.  
  1192.  
  1193. <h3 class="wp-block-heading">Shiseido Parlour Nagoya (資生堂パーラー 名古屋店)</h3>
  1194.  
  1195.  
  1196.  
  1197. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiseido-parlour.jpg" alt="shiseido parlour" class="wp-image-25064"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiseido-parlour.jpg" alt="shiseido parlour" class="lazyload wp-image-25064"/></figure>
  1198.  
  1199.  
  1200.  
  1201. <p>Shiseido Parlour is the Japan&#8217;s first soda fountain, manufacturing and selling soda water and ice cream.&nbsp; Please come and try this supreme cup of coffee, which the shop served unchanged since the early Meiji period. Seasonal ice cream sodas (this month&#8217;s recommendation, 990 yen including tax) are also available, which change every month.</p>
  1202.  
  1203.  
  1204.  
  1205. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/uEXp4LxDkZUcy4s68" target="_blank" rel="noreferrer noopener">12F JR Central Towers, 1-1-4 Meieki, Nakamura-ku, Nagoya, Aichi Prefecture</a><br>Phone number: 052-588-2240<br>Business hours: 11:00-23:00<br>Website: <a href="https://parlour.shiseido.co.jp/shoplist/nagoya/" target="_blank" rel="noreferrer noopener">https://parlour.shiseido.co.jp/shoplist/nagoya/</a></p>
  1206.  
  1207.  
  1208.  
  1209. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.4484024287394!2d136.88084727576498!3d35.17037497275642!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x600376e7918b532f%3A0xfd45e577a15cf6de!2sShiseido%20Parlour%20Nagoya%20Branch!5e0!3m2!1sen!2sph!4v1738306708453!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.4484024287394!2d136.88084727576498!3d35.17037497275642!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x600376e7918b532f%3A0xfd45e577a15cf6de!2sShiseido%20Parlour%20Nagoya%20Branch!5e0!3m2!1sen!2sph!4v1738306708453!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  1210.  
  1211.  
  1212.  
  1213. <h3 class="wp-block-heading">Cafe New Poppy (喫茶 ニューポピー)</h3>
  1214.  
  1215.  
  1216.  
  1217. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/cafe-new-poppy.jpg" alt="cafe new poppy" class="wp-image-25065"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/cafe-new-poppy.jpg" alt="cafe new poppy" class="lazyload wp-image-25065"/></figure>
  1218.  
  1219.  
  1220.  
  1221. <p>At Cafe New Poppy, you can enjoy two types of cream soda. This is a cream soda with a recipe and taste that has remained unchanged since the cafe opened in 1977. The classic look with a cherry on top also remained unchanged since then. Making this the authentic &#8220;coffee shop cream cider.&#8221; Their syrup is from natural ingredients such as organic lemon juice, star anise, cardamom, black pepper, cinnamon, shell ginger, chili pepper, ginger, butterfly pea, etc.&nbsp;</p>
  1222.  
  1223.  
  1224.  
  1225. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/2K8S3rUy4B9qtqeT8" target="_blank" rel="noreferrer noopener">1-36-52 Nagono, Nishi-ku, Nagoya</a><br>Phone number: 052-433-8188<br>Business hours: 8:00-18:00 (last orders 17:30) until 22:00 on Fridays and Saturdays<br>Website: <a href="https://www.instagram.com/kissa_new_poppy/" target="_blank" rel="noreferrer noopener">https://www.instagram.com/kissa_new_poppy/</a></p>
  1226.  
  1227.  
  1228.  
  1229. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.234947262357!2d136.89008257576515!3d35.175696272754706!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6003774cdbfc347d%3A0x8de498bfcb40311c!2sNew%20Poppy!5e0!3m2!1sen!2sph!4v1738307884532!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3261.234947262357!2d136.89008257576515!3d35.175696272754706!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6003774cdbfc347d%3A0x8de498bfcb40311c!2sNew%20Poppy!5e0!3m2!1sen!2sph!4v1738307884532!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  1230.  
  1231.  
  1232.  
  1233. <h2 class="wp-block-heading">Takeaway</h2>
  1234.  
  1235.  
  1236.  
  1237. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/31075972_s.jpg" alt="cream soda with coffee at side" class="wp-image-25060"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/31075972_s.jpg" alt="cream soda with coffee at side" class="lazyload wp-image-25060"/></figure>
  1238.  
  1239.  
  1240.  
  1241. <p>Whether you’re drawn to its nostalgic charm, vibrant colors, or refreshing sweetness, cream soda is a must-try treat in Japan. Found in retro coffee shops, family restaurants, and even specialty cafes, this fizzy delight offers a perfect blend of fun and flavor. If you ever visit Japan, don’t miss the chance to order one and experience the unique joy of sipping on this classic drink. With each creamy, bubbly sip, you’ll understand why it has remained a beloved favorite for generations. So go ahead—treat yourself to a cream cider and enjoy a taste of Japan’s sweet nostalgia!</p>
  1242.  
  1243.  
  1244.  
  1245. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about cream soda, you might also love trying other nostalgic Japanese treats like<a href="https://www.foodinjapan.org/kanto/tokyo-en/melon-pan/"> melon pan</a>, fruit parfaits, or pudding à la mode—all perfect companions for a sweet and refreshing experience!</p>
  1246. <p>The post <a href="https://www.foodinjapan.org/japan/cream-soda/">Cream soda (クリームソーダ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1247. ]]></content:encoded>
  1249. <wfw:commentRss>https://www.foodinjapan.org/japan/cream-soda/feed/</wfw:commentRss>
  1250. <slash:comments>0</slash:comments>
  1253. </item>
  1254. <item>
  1255. <title>Transform Your Space: Bringing the Japanese Tea House Experience into Your Home</title>
  1256. <link>https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/</link>
  1257. <comments>https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/#respond</comments>
  1259. <dc:creator><![CDATA[ryo]]></dc:creator>
  1260. <pubDate>Sat, 08 Mar 2025 09:39:11 +0000</pubDate>
  1261. <category><![CDATA[Article]]></category>
  1262. <category><![CDATA[japanese tea]]></category>
  1263. <category><![CDATA[Japanese Tea at home]]></category>
  1264. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25687</guid>
  1265.  
  1266. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='534'%20viewBox='0%200%201024%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1267. <p>Imagine stepping into a serene space where the hustle and bustle of daily life fades away. The Japanese tea house embodies tranquility and mindfulness, inviting us to savor the moment over a cup of perfectly brewed tea. But what if we could recreate that calming atmosphere right in our own homes? Bringing the Japanese tea [&#8230;]</p>
  1268. <p>The post <a href="https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/">Transform Your Space: Bringing the Japanese Tea House Experience into Your Home</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1269. ]]></description>
  1270. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='534'%20viewBox='0%200%201024%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-3-1024x534.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1271. <p>Imagine stepping into a serene space where the hustle and bustle of daily life fades away. The Japanese tea house embodies tranquility and mindfulness, inviting us to savor the moment over a cup of perfectly brewed tea. But what if we could recreate that calming atmosphere right in our own homes?</p>
  1272.  
  1273.  
  1274.  
  1275. <p>Bringing the Japanese tea house experience into our living spaces allows us to embrace simplicity and beauty. By incorporating traditional elements and rituals, we can transform our environment into a peaceful retreat. Whether it’s the subtle aroma of matcha or the gentle sound of water boiling, each detail plays a crucial role in crafting this unique experience. Join us as we explore practical tips and ideas to create your very own tea sanctuary, right at home.</p>
  1276.  
  1277.  
  1278.  
  1279. <h2 class="wp-block-heading">Understanding the Japanese Tea House Experience</h2>
  1280.  
  1281.  
  1282.  
  1283. <p>The Japanese tea house experience fosters serenity, mindfulness, and simplicity. It invites us to appreciate beauty in its purest form, utilizing traditional elements that create a tranquil atmosphere.</p>
  1284.  
  1285.  
  1286.  
  1287. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/04/Japanese-tea-ceremony-tools.jpg" alt="Japanese tea ceremony tools" class="wp-image-19044" style="width:800px"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/04/Japanese-tea-ceremony-tools.jpg" alt="Japanese tea ceremony tools" class="lazyload wp-image-19044" style="width:800px"/></figure>
  1288.  
  1289.  
  1290.  
  1291. <h3 class="wp-block-heading">The Tradition and Philosophy</h3>
  1292.  
  1293.  
  1294.  
  1295. <p>The tradition of the Japanese tea house, or &#8220;chashitsu,&#8221; embodies Zen principles and emphasizes ritual. We observe a deep respect for nature, promoting harmony with our surroundings. Philosophy dictates that each tea ceremony reflects a moment of tranquility, allowing us to slow down and embrace mindfulness. This approach cultivates awareness of the present, guiding us toward a peaceful state.</p>
  1296.  
  1297.  
  1298.  
  1299. <h3 class="wp-block-heading">Key Elements of a Tea House</h3>
  1300.  
  1301.  
  1302.  
  1303. <p>Key elements enhance the tea house experience. Natural materials such as wood and stone create warmth and comfort. A tea stove serves as a focal point, boiling water for matcha, while tatami mats provide softness underfoot. Sliding doors, or &#8220;fusuma,&#8221; encourage an open feel, blending indoor and outdoor spaces. Minimal decorations, like calligraphy and flower arrangements, emphasize simplicity. Incorporating sensory details, such as the aroma of matcha and the sound of boiling water, heightens this calm environment. By including features like a <a href="https://azunafresh.com/collections/home-odor-eliminators">home air freshener</a> with natural scents, we further enhance the serene ambiance.</p>
  1304.  
  1305.  
  1306.  
  1307. <h2 class="wp-block-heading">Creating the Perfect Atmosphere at Home</h2>
  1308.  
  1309.  
  1310.  
  1311. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="682" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/high-angle-man-with-matcha-tea-1024x682.avif" alt="Creating the Perfect Atmosphere for Japanese tea at Home" class="wp-image-25690" style="width:800px"/></noscript><img decoding="async" width="1024" height="682" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/high-angle-man-with-matcha-tea-1024x682.avif" alt="Creating the Perfect Atmosphere for Japanese tea at Home" class="lazyload wp-image-25690" style="width:800px"/></figure>
  1312.  
  1313.  
  1314.  
  1315. <p>Creating the perfect atmosphere for a Japanese tea house experience involves careful consideration of space and elements that inspire tranquility.</p>
  1316.  
  1317.  
  1318.  
  1319. <h3 class="wp-block-heading">Choosing the Right Space</h3>
  1320.  
  1321.  
  1322.  
  1323. <p>We choose a quiet corner or a separate room to enhance our tea space. Selecting a location with natural light and minimal distractions fosters serenity. A small nook can serve as our tea sanctuary, where we can focus on mindfulness and the tea ceremony. Placing comfortable seating, like floor cushions or a low table, helps create an inviting environment that encourages relaxation.</p>
  1324.  
  1325.  
  1326.  
  1327. <h3 class="wp-block-heading">Incorporating Natural Elements</h3>
  1328.  
  1329.  
  1330.  
  1331. <p>We incorporate natural materials into our tea space to align with the principles of harmony. Using wood furniture, bamboo accents, and stone features invites the outdoors inside. Adding potted plants not only freshens the air but also strengthens our connection with nature. For a calming scent, we can utilize a home air freshener that features earthy fragrances like sandalwood or green tea. This enhances our sensory experience and deepens our engagement with the tea ritual. Additionally, incorporating wellness essentials like <a href="https://www.vitamart.ca/collections/zinc-citrate">zinc citrate</a> into our daily routine can further support overall well-being, reinforcing the holistic benefits of a balanced and mindful lifestyle. This enhances our sensory experience and deepens our engagement with the tea ritual.</p>
  1332.  
  1333.  
  1334.  
  1335. <h2 class="wp-block-heading">Essential Tools and Supplies</h2>
  1336.  
  1337.  
  1338.  
  1339. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="625" height="416" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1.jpeg" alt="Bringing the Japanese Tea House Experience" class="wp-image-25688" style="width:800px"/></noscript><img decoding="async" width="625" height="416" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='625'%20height='416'%20viewBox='0%200%20625%20416'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1.jpeg" alt="Bringing the Japanese Tea House Experience" class="lazyload wp-image-25688" style="width:800px"/></figure>
  1340.  
  1341.  
  1342.  
  1343. <p class="has-text-align-center">Photo by Monika Borys on Unsplash</p>
  1344.  
  1345.  
  1346.  
  1347. <p>To recreate the Japanese tea house experience, we need specific tools and supplies that enhance our ritual and connection with nature.</p>
  1348.  
  1349.  
  1350.  
  1351. <h3 class="wp-block-heading">Tea Utensils and Equipment</h3>
  1352.  
  1353.  
  1354.  
  1355. <p>We need essential tea utensils for an authentic experience. These include a matcha whisk (chasen), a tea scoop (chashaku), a tea bowl (matchawan), and a kettle for boiling water. We can also incorporate a tea tray to keep our space organized. Adding natural materials, such as a wooden tea tray, enhances the aesthetic. Having these utensils on hand simplifies our tea preparation and adds to the overall atmosphere of our tea sanctuary.</p>
  1356.  
  1357.  
  1358.  
  1359. <h3 class="wp-block-heading">Selecting Quality Tea</h3>
  1360.  
  1361.  
  1362.  
  1363. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="568" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1-1-1024x568.avif" alt="various green tea leafs" class="wp-image-25691" style="width:800px"/></noscript><img decoding="async" width="1024" height="568" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='568'%20viewBox='0%200%201024%20568'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image-1-1-1024x568.avif" alt="various green tea leafs" class="lazyload wp-image-25691" style="width:800px"/></figure>
  1364.  
  1365.  
  1366.  
  1367. <p>Choosing quality tea is crucial for our tea experience. Premium matcha, sourced from reputable producers, ensures rich flavor and vibrant color. Look for tea with a deep green hue and a fine, powdery texture. We should also consider blending high-quality sencha or gyokuro for variety. Inspect packaging for freshness, as it contributes significantly to taste. Quality tea supports our calm rituals and enhances the sensory elements of our tea house experience.</p>
  1368.  
  1369.  
  1370.  
  1371. <h2 class="wp-block-heading">Crafting the Ideal Tea Ceremony</h2>
  1372.  
  1373.  
  1374.  
  1375. <p>Crafting the ideal tea ceremony involves attention to detail and a focus on enhancing our sensory experience. By following a structured approach, we can create a tranquil atmosphere that reflects the essence of a traditional Japanese tea house.</p>
  1376.  
  1377.  
  1378.  
  1379. <h3 class="wp-block-heading">Step-by-Step Guide</h3>
  1380.  
  1381.  
  1382.  
  1383. <ol class="wp-block-list">
  1384. <li><strong>Choose the Right Space</strong>: Select a quiet area with ample natural light. This space becomes our tea sanctuary.</li>
  1385.  
  1386.  
  1387.  
  1388. <li><strong>Prepare the Tools</strong>: Gather essential utensils like a matcha whisk, tea scoop, tea bowl, and a kettle.</li>
  1389.  
  1390.  
  1391.  
  1392. <li><strong>Boil Water</strong>: Heat water in a kettle, ensuring it’s the right temperature for the tea selected.</li>
  1393.  
  1394.  
  1395.  
  1396. <li><strong>Whisk the Matcha</strong>: Add matcha powder to the bowl, pour in hot water, and whisk until frothy.</li>
  1397.  
  1398.  
  1399.  
  1400. <li><strong>Serve and Enjoy</strong>: Pour the tea into cups, taking time to appreciate its aroma and color.</li>
  1401. </ol>
  1402.  
  1403.  
  1404.  
  1405. <h3 class="wp-block-heading">Personalizing Your Ceremony</h3>
  1406.  
  1407.  
  1408.  
  1409. <p>Personalizing our tea ceremony enhances its significance. Include elements that reflect our unique tastes and style. Use items such as unique tea utensils or incorporate personal mementos. These additions encourage a deeper connection to our ritual, making it a true reflection of our personality while fostering tranquility.</p>
  1410.  
  1411.  
  1412.  
  1413. <h2 class="wp-block-heading">Enhancing Your Experience</h2>
  1414.  
  1415.  
  1416.  
  1417. <p>Enhancing our Japanese tea house experience at home involves thoughtful details that elevate the entire atmosphere. We focus on the sensory elements, ensuring every aspect contributes to tranquility and connection with nature. For more insights on Japanese tea culture, check out <a href="https://www.japaneseteaassociation.com">The Japanese Tea Association</a>.</p>
  1418.  
  1419.  
  1420.  
  1421. <h3 class="wp-block-heading">Pairing Snacks with Tea</h3>
  1422.  
  1423.  
  1424.  
  1425. <p>Pairing snacks with tea enriches the experience. We opt for traditional Japanese treats like <a href="https://www.foodinjapan.org/tag/wagashi/">wagashi</a>, which complement the flavors of matcha and enhance the overall enjoyment. Simple rice crackers, mochi, or seasonal fruits provide delightful contrasts while remaining in harmony with the tea&#8217;s subtle taste. The combinations tantalize our senses, creating a more immersive ritual.</p>
  1426.  
  1427.  
  1428.  
  1429. <h3 class="wp-block-heading">Inviting Friends for a Gathering</h3>
  1430.  
  1431.  
  1432.  
  1433. <p>Inviting friends enhances the experience and fosters community. We set a serene environment by arranging comfortable seating and using natural materials. Friends enjoy sharing various teas and snacks, encouraging conversation and connection. We can also create a unique atmosphere by using a home air freshener with earthy scents that align with the tea experience, promoting a calming ambience for all.</p>
  1434.  
  1435.  
  1436. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1437. <div class="p-blogCard__inner">
  1438. <span class="p-blogCard__caption">あわせて読みたい</span>
  1439. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/10/八女茶-とは-高級茶-日本一-玉露-伝統本玉露-福岡の八女茶-日本茶-八女-緑茶-お茶種類-歴史-特徴-yame-tea-green-gyokuro-7-1.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></noscript><img decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='320'%20height='180'%20viewBox='0%200%20320%20180'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/10/八女茶-とは-高級茶-日本一-玉露-伝統本玉露-福岡の八女茶-日本茶-八女-緑茶-お茶種類-歴史-特徴-yame-tea-green-gyokuro-7-1.jpg" alt="" class="lazyload c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1440. <a class="p-blogCard__title" href="https://www.foodinjapan.org/tag/japanese-green-tea/">japanese green tea</a>
  1441. <span class="p-blogCard__excerpt"></span> </div>
  1442. </div>
  1443. </div>
  1444. </div>
  1445.  
  1446.  
  1447. <p></p>
  1448. <p>The post <a href="https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/">Transform Your Space: Bringing the Japanese Tea House Experience into Your Home</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1449. ]]></content:encoded>
  1451. <wfw:commentRss>https://www.foodinjapan.org/article/bringing-the-japanese-tea-house-experience/feed/</wfw:commentRss>
  1452. <slash:comments>0</slash:comments>
  1455. </item>
  1456. <item>
  1457. <title>Exploring The Global Influence of Japanese Cuisine on Modern Cooking Techniques</title>
  1458. <link>https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/</link>
  1459. <comments>https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/#respond</comments>
  1461. <dc:creator><![CDATA[ryo]]></dc:creator>
  1462. <pubDate>Sat, 08 Mar 2025 03:39:27 +0000</pubDate>
  1463. <category><![CDATA[Article]]></category>
  1464. <category><![CDATA[Cooking Techniques]]></category>
  1465. <category><![CDATA[Japanese Cuisine on Modern Cooking Techniques]]></category>
  1466. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25673</guid>
  1467.  
  1468. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1469. <p>Japanese cuisine has captivated food lovers around the world, blending simplicity with exquisite flavor. As we explore the global influence of this culinary art, we can&#8217;t help but notice how traditional techniques have shaped modern cooking. From sushi to ramen, the emphasis on fresh ingredients and precise methods has inspired chefs everywhere. In recent years, [&#8230;]</p>
  1470. <p>The post <a href="https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/">Exploring The Global Influence of Japanese Cuisine on Modern Cooking Techniques</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1471. ]]></description>
  1472. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/nihonbashisusiIMG_1011_TP_V.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1473. <p>Japanese cuisine has captivated food lovers around the world, blending simplicity with exquisite flavor. As we explore the global influence of this culinary art, we can&#8217;t help but notice how traditional techniques have shaped modern cooking. From sushi to ramen, the emphasis on fresh ingredients and precise methods has inspired chefs everywhere.</p>
  1474.  
  1475.  
  1476.  
  1477. <p>In recent years, we&#8217;ve seen a surge in the popularity of Japanese cooking techniques, such as fermentation and umami balancing, making their way into kitchens far beyond Japan. This article delves into how these methods have transformed contemporary culinary practices, enriching our dining experiences. Join us as we uncover the fascinating interplay between Japanese cuisine and modern cooking techniques, highlighting the innovative ways chefs are embracing these traditions.</p>
  1478.  
  1479.  
  1480.  
  1481. <h2 class="wp-block-heading"><a></a>The Global Influence of Japanese Cuisine on Modern Cooking Techniques</h2>
  1482.  
  1483.  
  1484.  
  1485. <p>We recognize the profound impact of Japanese cuisine on global culinary practices. Japanese cooking techniques, particularly fermentation and umami balancing, play a crucial role in modern gastronomy. Chefs worldwide integrate these methods to enhance flavors and create unique dining experiences.</p>
  1486.  
  1487.  
  1488.  
  1489. <p>We can observe the fusion of traditional Japanese elements with various international cuisines. For instance, chefs utilize miso as a marinade for meats or even as a dressing in salads. This practice incorporates the depth of umami into Western dishes, offering new taste profiles that appeal to diverse palates.</p>
  1490.  
  1491.  
  1492.  
  1493. <p>Moreover, the minimalism of Japanese cuisine encourages us to focus on ingredient quality. High-grade ingredients, such as fresh fish and seasonal vegetables, are central to dishes. This principle inspires culinary professionals to seek locally sourced products, promoting sustainability in food production.</p>
  1494.  
  1495.  
  1496.  
  1497. <p>The use of tools and techniques, like the meticulous knife skills seen in sushi preparation, has influenced world-renowned chefs. As chefs adopt these precise cutting techniques, they enhance presentation and texture in various dishes. The influence extends into grilling techniques, where the balance of heat and flavor from Japanese methods can be seen in today&#8217;s grill culture, including the use of equipment like <a href="https://ddrbbqsupply.com/collections/green-mountain-pellet-grills-collection">green mountain pellet grills</a>.</p>
  1498.  
  1499.  
  1500.  
  1501. <p>Our culinary landscape now reflects the harmonious blend of flavors and techniques. By embracing Japanese culinary philosophies, we enhance our cooking repertoire and elevate the dining experience. Exploring these methods deepens our appreciation for the art of cooking and the cultural exchanges that shape our global cuisine.</p>
  1502.  
  1503.  
  1504.  
  1505. <h2 class="wp-block-heading">Key Elements of Japanese Cuisine</h2>
  1506.  
  1507.  
  1508.  
  1509. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="606" height="380" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image.jpeg" alt="Key Elements of Japanese Cuisine" class="wp-image-25674" style="width:800px"/></noscript><img decoding="async" width="606" height="380" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='606'%20height='380'%20viewBox='0%200%20606%20380'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/image.jpeg" alt="Key Elements of Japanese Cuisine" class="lazyload wp-image-25674" style="width:800px"/></figure>
  1510.  
  1511.  
  1512.  
  1513. <p class="has-text-align-center">Photo by Getty Images on Unsplash</p>
  1514.  
  1515.  
  1516.  
  1517. <p>Japanese cuisine centers around a few key elements that shape its unique character. By exploring these foundational aspects, we understand their influence on modern cooking.</p>
  1518.  
  1519.  
  1520.  
  1521. <h3 class="wp-block-heading">Umami: The Fifth Taste</h3>
  1522.  
  1523.  
  1524.  
  1525. <p>Umami, recognized as the fifth taste, plays a significant role in Japanese cooking. It&#8217;s characterized by a savory flavor that enhances the complexity of dishes. Ingredients such as miso, soy sauce, and dashi contribute to this taste sensation, transforming meals. By incorporating umami into various culinary traditions, chefs worldwide provide depth and richness, elevating dining experiences beyond traditional flavors.</p>
  1526.  
  1527.  
  1528.  
  1529. <h3 class="wp-block-heading">Techniques of Preparation</h3>
  1530.  
  1531.  
  1532.  
  1533. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/ramenPAR568432478_TP_V-1024x683.avif" alt="Japanese ramen cooking techniques" class="wp-image-25676" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/ramenPAR568432478_TP_V-1024x683.avif" alt="Japanese ramen cooking techniques" class="lazyload wp-image-25676" style="width:800px"/></figure>
  1534.  
  1535.  
  1536.  
  1537. <p>Japanese cooking techniques emphasize precision and quality. Methods such as grilling and fermenting not only enhance flavors but also promote sustainability. Techniques like shioyaki (salt grilling) showcase the ingredients&#8217; natural tastes, while fermentation processes boost umami and preserve food. Furthermore, proper knife skills ensure ingredient integrity, allowing for beautiful presentation. The influence of these techniques can be seen in global culinary practices, where chefs adopt and adapt these methods for enhanced flavors and aesthetics.</p>
  1538.  
  1539.  
  1540.  
  1541. <h2 class="wp-block-heading">Fusion of Flavors: East Meets West</h2>
  1542.  
  1543.  
  1544.  
  1545. <p>The fusion of Japanese cuisine with Western cooking creates an exciting culinary landscape. Chefs worldwide embrace traditional Japanese ingredients and techniques, leading to innovative dishes that celebrate both cultures. Even a <a href="https://www.berrystreet.co/locations/philadelphia">dietitian philadelphia</a> recommends numerous Japanese dishes as a way of trying something new and healthy.</p>
  1546.  
  1547.  
  1548.  
  1549. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/photo-1611143669185-af224c5e3252-1024x576.avif" alt="Fusion of Flavors (Japanese Cuisines)" class="wp-image-25678" style="width:800px"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/photo-1611143669185-af224c5e3252-1024x576.avif" alt="Fusion of Flavors (Japanese Cuisines)" class="lazyload wp-image-25678" style="width:800px"/></figure>
  1550.  
  1551.  
  1552.  
  1553. <p class="has-text-align-center">Photos taken by Jakub Dziubak</p>
  1554.  
  1555.  
  1556.  
  1557. <h3 class="wp-block-heading">Incorporating Japanese Ingredients</h3>
  1558.  
  1559.  
  1560.  
  1561. <p>We incorporate key Japanese ingredients into modern recipes, enhancing flavors and health benefits. Ingredients like miso, sake, and yuzu provide unique taste profiles that elevate dishes. Chefs utilize miso as a marinade, adding umami to meats and vegetables. Fresh <a href="https://www.foodinjapan.org/japan/wasabi/">wasabi</a> and shiso leaves also find their way into salads and dressings, bridging traditional Japanese elements with contemporary cooking. The rise of green mountain pellet grills further complements these flavors, allowing for precise temperature control and enhanced smokiness in grilled dishes.</p>
  1562.  
  1563.  
  1564.  
  1565. <h3 class="wp-block-heading">The Rise of Sushi and Ramen</h3>
  1566.  
  1567.  
  1568.  
  1569. <p>Sushi and ramen experience significant global popularity, reflecting the fusion trend. Sushi restaurants thrive in major cities, offering diverse variations catered to local tastes. Chefs often experiment with ingredients like avocado and spicy mayonnaise, creating unique sushi rolls that appeal to broader palates. Similarly, ramen shops showcase regional styles, combining traditional broths with local ingredients, such as artisanal noodles and farm-fresh toppings. The successful integration of these dishes into Western menus underscores the influence of Japanese cuisine in shaping modern dining experiences.</p>
  1570.  
  1571.  
  1572.  
  1573. <h2 class="wp-block-heading">Impact on Culinary Arts Worldwide</h2>
  1574.  
  1575.  
  1576.  
  1577. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="760" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/スクリーンショット-2025-03-07-174603-1024x760.avif" alt="salmon sushi with salmon egg" class="wp-image-25679" style="width:800px"/></noscript><img decoding="async" width="1024" height="760" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='760'%20viewBox='0%200%201024%20760'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/スクリーンショット-2025-03-07-174603-1024x760.avif" alt="salmon sushi with salmon egg" class="lazyload wp-image-25679" style="width:800px"/></figure>
  1578.  
  1579.  
  1580.  
  1581. <p class="has-text-align-center">Photos taken by Ahtziri Lagarde</p>
  1582.  
  1583.  
  1584.  
  1585. <p>Japanese cuisine significantly shapes culinary arts globally, inspiring chefs and home cooks alike. Its focus on umami and ingredient quality encourages innovation across various culinary traditions. For a deeper understanding of these influences, check out the <a href="https://www.japan.travel/en/us/food/">Japan National Tourism Organization</a>.</p>
  1586.  
  1587.  
  1588.  
  1589. <h3 class="wp-block-heading">Influence on Chefs and Restaurants</h3>
  1590.  
  1591.  
  1592.  
  1593. <p>Influence from Japanese cuisine extends to chefs and restaurants, where professionals adopt techniques like precise knife skills and fermentation. Techniques enhance presentation and flavor in diverse dishes. Chefs utilize traditional ingredients like miso, soy sauce, and <a href="https://www.foodinjapan.org/japan/sake/">sake</a> in modern recipes, blending these flavors with local elements. Notable is the emergence of sushi and ramen spots in major cities. As sushi bars feature creative rolls and ramen shops showcase inventive broths, these innovations reflect the impact of Japanese cooking on contemporary dining. High-grade ingredients prioritize flavor and sustainability, aligning with global culinary trends.</p>
  1594.  
  1595.  
  1596.  
  1597. <h3 class="wp-block-heading">Adoption in Home Cooking</h3>
  1598.  
  1599.  
  1600.  
  1601. <p>Adoption of Japanese culinary techniques by home cooks transforms everyday meals. Families embrace simple methods such as grilling and fermenting, enhancing the flavor profiles of their dishes. The use of ingredients like yuzu and miso becomes increasingly popular, offering health benefits and diverse tastes. Many home cooks incorporate green mountain pellet grills to achieve the ideal smokiness in grilled dishes reminiscent of shioyaki. This integration of traditional flavors demonstrates an ongoing appreciation for Japanese cooking&#8217;s influence. As more individuals explore these techniques, they gain a deeper understanding of their roots and the cultural significance tied to each dish.</p>
  1602. <p>The post <a href="https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/">Exploring The Global Influence of Japanese Cuisine on Modern Cooking Techniques</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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