Magazin — culture
Miso - The universal allrounder in Japanese cuisine
Miso is a Japanese seasoning paste made from fermented soybeans. Often it also includes grain or rice. Fermented means that soy, water and koji...
A beginner's guide to Japanese Arcades
You are walking down the busy streets of Akihabara Tokyo and you‘ve crossed...
Hanami - the famous cherry blossom season in Japan
It is mid-March and an important time for the Japanese is within reach...
Wakame, Kombu, Nori - Do you know the difference?
In Japanese food, seaweed, a form of algae, is an important ingredient...
Okonomiyaki - The Japanese pancake
Recently I finally had a piece of it in my mouth again. In the middle of Berlin...
