Magazin

Along with ramen and udon, soba noodles are a staple of the Japanese diet. Today, we’ll explain exactly what soba is, why people with allergies or gluten intolerance should exercise caution, and how you can make Japanese buckwheat noodles yourself.

Plum-flavored chips, rice crackers in all shapes and sizes, and a whole universe of wagashi: Japanese sweets are unlike anything you’ve ever seen in the supermarket. We’ll take you on a journey through Japan’s world of snacks and sweets—from mochi and dorayaki to Kit Kats in flavors you’d never find back home.

What’s the first thing that comes to mind when you think of Japanese food? Sushi? Or ramen? A new trend is currently taking Germany by storm: udon. These thick wheat flour noodles have a very special texture that you won’t find in Western pasta. Thick, with a firm bite, yet soft at the same time. A unique chewing experience that’s highly addictive. In our guide, you’ll learn everything about this trendy noodle from Japan and can start cooking it yourself right away.

You’ll find tamagoyaki everywhere in Japan—from the breakfast table to the sushi conveyor belt. The rolled omelet looks more complicated than it is: with a few eggs, some *mirin*, and the right technique, you can make it at home too. Here you’ll find the basic recipe, delicious variations, and everything you need to know about the necessary equipment.

A steaming bowl of ramen in a small restaurant in Japan—try it once, never forget it. But how do you recreate that exact flavor at home? Our ultimate ramen guide shows you everything: from the different varieties to the mysterious ingredient kansui to step-by-step instructions.