Natto is one of Japan’s most divisive foods. Join Jason and Paul as they learn about — and sample — this slimy and smelly delicacy!
History
How is Natto Made?
Types of Natto
How to Eat Natto
Health Benefits
Taste Test
Where to Get Natto
Not only has rice been a staple food in Japan for millennia, but it is also closely intertwined with their spiritual and cultural traditions. Join Jason and Paul as they explore the myriad ways that rice has shaped and continues to define the essence of Japan!
History
Cultural Significance
Types of Rice
Japan’s Rice Industry
How is Rice Grown?
How to Cook Rice
Umeboshi (Dried pickled ume)
The ume is a fruit commonly referred to in English as the “Japanese plum”. Join Jason and Paul as they discuss its cultural significance and the many ways that this fruit is enjoyed in Japan!
History
Ume Flowers
Umeboshi
Umeshu
Other Uses
Three of the biggest beer brands in Japan.
Beer is the most popular alcoholic beverage in Japan. Join Jason and Paul as they explore the world of Japanese beer!
History: Kirin — Sapporo — Asahi — Suntory
How is Beer Made?
Types of Beer in Japan: Happoshu — Daisan no Biiru — Seasonal Beer — Craft Beer
Beer Tasting
Where to Experience Beer in Japan
Dried wakame seaweed (left) and the same amount of seaweed reconstituted in water (right).
Nori (left) is a type of seaweed often used in sushi or ramen, and when shredded it is called kizami nori (right) which is used as a garnish for things like noodles and rice bowls.
Umi budo, or “sea grapes”, popular in Okinawa.
Various types of seaweed are used in all sorts of Japanese foods, from sushi to soups to okonomiyaki to desserts. Join Jason and Paul as they learn about this versatile ingredient!
White miso, a variety that is fermented for a relatively short period of time.
Hibiki blended whisky from Suntory, Japan’s oldest whisky company.
Kagami mochi, a traditional new year’s decoration.
Yakimochi, a grilled piece of mochi filled with sweet red bean paste.
Mochi is a popular rice-based food in Japan that has been considered sacred since ancient times. Join Jason and Paul as they learn about how it is made, its cultural significance, and the many types of dishes that can be made with mochi!
Soba and sushi served with real wasabi that you can grate yourself.
An example of shojin ryori, traditional Buddhist cuisine that incorporates several different types of tofu.
Tonkotsu ramen from a shop called Nantsuttei near Shinagawa Station.
Sencha and a cookie served at Daienin, a temple in Koyasan.
Various types of sushi from Daiwa Sushi, a sushi bar at Tsukiji Market in Tokyo.
Sushi is a popular Japanese dish that has spread throughout the world. Join Jason and Paul as they explore the delicious world of sushi!
What is Sushi?
History
Types: Makizushi — Nigirizushi — Chirashizushi — Inarizushi — Old Styles (Oshizushi/Hakozushi/Narezushi) — Uramaki
Ingredients: Sushimeshi (Rice) — Nori (Seaweed) — Toppings — Condiments
Presentation
Nigiri sushi from Sushi Bar Yasuda in Tokyo.
Japan is known for having incredible cuisine! Join Jason and Paul as they discuss all kinds of Japanese food and where to find it! From fugu to okonomiyaki, there’s something for everyone!
Rice
Traditional Food
Tsukemono (Pickles)
Sushi
Noodles: Soba — Udon — Ramen
Okonomiyaki
Bento (Boxed Lunch)
Tofu
Yakitori (Skewered Chicken)
Yakiniku (Grilled Meat)
Curry
Kaiseki
Kobe Beef
Shabu Shabu
Tonkatsu (Pork Cutlet)
Fugu (Pufferfish)
Beverages: Tea — Beer — Sake — Whisky — Wine
Eating Vegan
Where to Eat: Restaurants — Konbini (Convenience Stores) — Izakaya (Pubs) — Tabehodai/Nomihodai (All You Can Eat/Drink) — Fast Food — Fish Markets — Tachinomi (Standing Bars) — Yatai (Food Stalls) — Beer/Sake Breweries — Teishokuya (Diner) — Kaitenzushi (Conveyor Belt Sushi)
