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Every week, a professional Japanese teacher posts a new blog .
Japanese cuisine or Washoku has recently been designated an Intangible Cultural Heritage by UNESCO, and in this Japanese teachers' blog we introduce some personal stories by professional Japanese teachers about their views of Japanese food culture.
Spring in Japan
Japan is often said to be a land of four seasons. But there are actually a lot stages of the seasons including early, mid and late seasons.
With early spring in the air, there are a lot of indications of the changing of the season, apart from the gradually warming days. There are special fruits and vegetables that become edible at this time, and there are plants and animal reacti...
Reborn vegetables
There have been many fads and crazes during the lockdown periods around the world. One of these has definitely gardening at home and making your own vegetables. And also regrowing vegetables from scraps as well. In Japan especially, this has been a small fad.
In this blog for Japanese learners, Japanese teacher Midori Miyake explains how she went about regrowing vegetables from...
Insects as food
As the global population increases and fears of future food shortages grow, there has been an interest in edible insects.
In many cultures around the world, insects already form a part of the daily diet or eaten as a delicacy. So if we can overcome our scruples, this could be an interesting evolution of the human food culture.
In this Japanese language blog, Japanese teacher Yuk...
Did you know that Japanese people love curry?
It seems contradictory, Japanese cuisine is one of the least spicy food types, but perhaps because of the difference of tastes, Japanese people love to eat something spicy sometimes.
There are many curry shops in Japan, some run by Indian, Pakistani, and Nepalese chefs, but more recently, many run by Japanese curry enthusiasts. In this food culture, ...
Eating eels as food.
In Japan freshwater eels or unagi and marine eels or anago are commonly used in Washoku or Japanese cuisine. It is a popular dish all over east Asia, and are also very popular in Chinese cuisine, in Hong Kong and in Korean cuisine. It is often names as a source of stamina and minerals and vitamins.
In this blog for learning Japanese, Japanese teacher Yuki Kamiyama explores t...
