Tagged: Japanese


Why is Japanese rice so delicious?

  Japanese cuisine has been listed as an Intangible Cultural. Asset by UNESCO, and one of the key reasons it has achieved this status is its rice. Here, we delve into why it’s so delicious.   Reason1Japan has over 4,500… Read More


All about Sushi

Whether it’s nigiri-zushi or nori rolls, rotating on a conveyer belt or lined up in a row, right now in Melbourne you’ll see a sushi shop on every block. There is so much information about ‘our sushi’, popular as a… Read More


Hiuchi-mochi (Mugwort Rice Cakes)

On 8 April is the festival celebrating Buddhaʼs birthday. In Kawakami, Nara Prefecture, ʻhiuchi-mochiʼ (ʻflint rice cakesʼ, so called because they are made in a shape of a flint stone used by Buddha) are made as offerings for this occasion…. Read More


Hinakko Mochi

‘Hinakko mochi’ is made in Akita Prefecture’s Kakunodate, in Kawasaki city. People make them at home too for Hina-matsuri (Dolls Festival) and put them on the doll stand as an offering. In Kakunodate, a castle town, not only dolls passed… Read More


Hatsu-Uma Dango

Hatsu-uma Dango are a cocoon-shaped sweet offered on the first ‘day of the Horse’ in February (‘Hatsu-uma’) at Inari shrines all over Japan, to pray for good harvest, good fortune, and the safety of one’s family. Sometimes a single azuki… Read More



These are some of the reactions that Japanese people have to some iconic Australian foods. Well… what do you think of these Japanese delicacies? Looks weird? Sounds terrible? Yeah, we understand. But just try them because the tastes express their… Read More


Be My Cherry Blossom

Sakura-Mochi (Cherry Blossom Rice Cakes) is usually made from Domyoji-ko (mochi flour) and remain a popular springtime sweet loved by children. Although it may be hard to find Domyoji-ko in Australia, I use glutinous rice and make it in the… Read More


Green Soybean Rice Cake

Green soybean rice cakes (‘mame-shitogi’) are made near the border of Aomori and Iwate prefectures. Originally they were made with dried soybeans, which were soaked, boiled, and mashed, then combined with pulverised rice. Some say this was a precursor to… Read More