GUIDES & STORIES
Every guide and story we have published on Seasonings & Fermented Foods. Back to Seasonings & Fermented Foods makers
Real yuzu kosho is yuzu peel, chilli and salt. Anything else on the label is filler. Green versus red, where it comes from, and how to use it. Read More
About 11 min read
A 1908 fishing treaty is why Japan grows olives. Shodoshima makes 90% of it, one estate has won in New York, and the ... Read More
About 14 min read
Japan imports 94% of its honey, so domestic is genuinely scarce. The native bee that cooks hornets, why acacia honey ... Read More
About 14 min read
Most umeboshi sold abroad is sweetened with additives. Learn the three real types, how to read the label, and which K... Read More
About 13 min read
Upgrade your toast with Japan's finest mail-order jams — from Sawaya's whole-strawberry preserves to Hokkaido espress... Read More
About 9 min read
Remove kombu just before boiling. Never squeeze the katsuobushi. Two rules transform everyday miso soup into restaura... Read More
About 10 min read
Hon mirin is rice, koji and shochu, about 14% alcohol. Why US mirin is salted, and how to get the real one. Read More
About 17 min read
Seasonings make the best Japanese gift — used daily, premium quality they won't buy themselves. Soy sauce, mirin, ric... Read More
About 10 min read
Think Japanese-made goods are out of reach? Many start at just a few dollars more. From soy sauce to chopsticks — sma... Read More
About 8 min read
Premium dashi packs use real katsuobushi and kombu — no MSG, no fillers. Kayanosha, Hyoshiro, Uneno compared. Plus: t... Read More
About 10 min read