Magazin — food

Shiitake - The delicious Japanese mushroom

food kitchen

Shiitake - The delicious Japanese mushroom

Today we're going to look at a food that is neither plant nor animal: the edible mushroom. Maybe you even know Japanese mushrooms like Reishi, Maitake or Matsutake? Or the often used small white mushroom enoki? But this is about a different and particularly well-known mushroom from Japan: The shiitake from the omphalotaceae family...

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Japanese sake - What are the differences?

culture drinks food

Japanese sake - What are the differences?

If you're a Japan fan, you can't go past the delicious rice wine. A while ago, we explained the special features of sake, shochu and mirin here. But now we want to delve deeper and focus on the millennia-old drink...

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Dashi - How to make the umami broth

food kitchen ramen recipes

Dashi - How to make the umami broth

If you love Japanese cuisine as much as we do, the umami taste of dashi will certainly sound familiar. Dashi is the authentic broth that classically consists of kombu and bonito flakes (katsuobushi), i.e. algae and a type of tuna. However, the fish broth is also available as a vegan version. Dashi is an important basic ingredient for many soups, for example ramen, stews, miso soups or sauces...

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Matcha - What are the differences in quality?

culture food matcha

Matcha - What are the differences in quality?

This special green tea has been gaining ground in Europe in leaps and bounds for several years now. Warm, cold, with milk and/or milk alternatives, with alcohol, for baking and refining - matcha is versatile and a popular superfood...

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Tsukemono - how to make these delicious pickles

culture food kitchen recipes

Tsukemono -  how to make these delicious pickles

Tsukemono is the name given to vegetables pickled in salt. It is often cucumber slices, but other crunchy vegetables are also popular for the special pickling method in Japan. Tsukemono is a snack for in between and may not be missing with many main meals with rice...

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