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
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
From wine to beer, vodka and gin, whisky, brandy and tequila, when it comes to alcohol varieties, it is impossible to list them all. Amongst this endless list of drinks, when we think of Japan, it is rice wine or… Read More
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’ 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 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
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 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
Inoko-mochi is eaten on ‘Day of the Boar’, the 10th day of the 10th month of the old lunar calendar, to express thanks for good health and harvest and to pray for your descendents. Originally from China, this custom was… Read More
