Whiskey first became widely available in Japan (least amongst the wealthy) in the 19th century, mostly in and after the 1870s, although it seems to have been introduced in the 1850s. Whiskey distilling in Japan did not get going until the 20th century though. The establishment of distilleries in Japan was spearheaded by a small group of men who fell in love with whiskey, and wanted to establish distilleries in Japan.
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drink japan cool stuff from japan food history history
Submitted by maki on 7 October, 2013 - 16:40
Miso, soy sauce, bonito flakes...these are the kinds of ingredients you'd expect to be used in Japanese recipes. But there's another ingredient that appears very often, and it's usually just called "sauce" or so-su (ソース). What is this "sauce" anyway?
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feature Filed under:
japanese ingredients yohshoku
Juucy fragrant peaches work surprisingly well in this summertime appetizer pasta.
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fruit vegetarian summer pasta vegan appetizers
My mother came for a visit this week, bringing along a pot of her homemade umeboshi. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she'd taken of her attempts in the past couple of years! So, here is my mom's version of how to make homemade umeboshi. I've freely translated her Japanese explanation to English.
My mother [my grandmother - maki] used to make umeboshi every year. When I lived in New York, I was too busy working to do much cooking, let alone umeboshi! But now that I am retired, I'm trying to remember how to do things the old way. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort.
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fruit japanese preserves and pickles tsukemono mom's recipes
I've left it until rather late in the season, but here is a recipe for a a very basic yet utterly delicious strawberry jam.
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fruit preserves and pickles spring summer
Kyoto, the former imperial capital, is the top tourist destination in Japan for many good reasons. A lot has been written about this city already, and it's impossible to describe in a few sentences - so I'm not going to try to. Instead, I'll share some of my favorite destinations in a series of pictures and short descriptions -- as postcards if you will. Here's my first postcard from Kyoto.
Kyoto is a city that hits the sweet spot for me in more ways than one. It is dripping with history, has fantastic shops, great art and craft galleries, and so many places to have a wonderful meal. It also has a lot of literal sweet spots. Perhaps because of its history as the seat of the imperial court, where ladies influenced much of the culture, there are many amami dokoro, or places to enjoy a bite of something sweet, both traditional and modern.
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food travel shopping japan kyoto
Sexy Wavy Japanese Sesame Cucumbers
This is a really quick and simple cucumber recipe. Serve it as a side dish with any Japanese or other East Asian meal, or even as a salad. See the instructions for how to achieve the twisty, wavy look, even with large cucumbers.
My mother's sleepy hometown was only about an hour away by train from the bustling Tokyo suburb where we lived when I was young, but a world away in many ways. There was no supermarket within walking distance from my grandparents' house, and the local butcher sold no beef since people there only ate pork and chicken unless it was for a special occasion. The huge bath tub was made of rough cast iron - it was filled with water and heated from below with a wood fire, and to get in it one had to stop on the wooden lid and slowly sink it down, to avoid burning ones feet.
A post about basic sushi restaurant etiquette, plus additional thoughts about 'good sushi'.
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sushi etiquette japan thoughts mayonnaise washoku
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Two articles about the holiday season in Japan. Filed under:
Welcome to Just Hungry, where we serve authentic Japanese recipes and more! I'm 
