Introduction Soy sauce is used around the world, but in Japan it has a deeper cultural role. Japanese soy sauce, called shoyu, has long been part of daily meals and traditional fermentation practices. Used in small amounts, shoyu adds flavor while helping meals stay simple and balanced. This gentle use is why shoyu continues to […]
Introduction Soy sauce is a common seasoning around the world, but in Japan there are several traditional types. One of the oldest is tamari soy sauce. Tamari is deeply connected to Japanese fermentation culture and is often valued for its rich flavor and simple ingredient list. Used in small amounts, it can be part of
Introduction In Japan, rice is more than just a staple food. It is the foundation of daily meals and plays an important role in supporting digestion. Japanese rice is eaten plain, without heavy seasoning, and in balanced portions. This simplicity helps make meals easier to digest and supports gut health over time. What Is Japanese
Introduction Among Japanese pickles, nukazuke holds a special place as a deeply traditional fermented food. Nukazuke is known for its rich fermentation process and strong connection to daily home cooking. Eaten in small amounts, it quietly supports digestion as part of an ordinary Japanese meal. What Is Nukazuke? Nukazuke is a type of Japanese pickle
Introduction In Japanese meals, there is a small, sour food that has been eaten for generations to support digestion and overall balance. It is called umeboshi. Umeboshi is not eaten in large amounts. Instead, a small portion is added to meals to refresh the appetite and support digestion in a gentle way. What Is Umeboshi?