A Flavor Journey Through Fermented Foods
Japan has many fermented foods, including indispensable seasonings for Japanese cuisine such as soy sauce and miso. This section introduces foods made with these fermented products.
Kusaya
Kusaya is a fermented fish product from the Izu Islands. Its smell is often considered the strongest among Japanese foods. Fresh fish like flying fish, mackerel scad, and mahi-mahi are repeatedly soaked in a fermenting solution and then sun-dried. It is typically eaten grilled.
Takuan
Takuan is made by pickling daikon radish in salt, sun-drying it, and then maturing it with rice bran and other ingredients. It is known for its sweetness and crisp texture, offering a refreshing taste.
Umeboshi
Umeboshi are made by pickling plums in salt and allowing them to ferment and mature over several weeks, followed by sun-drying. They are sour and salty, typically eaten with plain rice.
Pickles
Pickles are made by marinating vegetables in salt, rice malt, soy sauce, and other ingredients for a long period. Japan has many types of pickles, each region having its own distinctive variations.
Soy Sauce
Soy sauce is a fermented condiment made from soybeans, wheat, salt, and koji mold. It is known for its dark brown color and rich umami flavor and is used in a wide range of cooking applications, including seasoning and sauces.
Natto
Natto is made by steaming soybeans and then fermenting them with natto bacteria. It is known for its sticky texture and distinctive smell and is a staple of Japanese breakfasts, as well as known for its health benefits.
Miso
Miso is a representative fermented food made from soybeans, salt, and koji mixed together and fermented. Known for its umami, it is used in many Japanese dishes such as miso soup and hot pots. The color and flavor vary by region.
A Flavor Journey Through Wagashi (Japanese Sweets)
Wagashi are characterized by the use of natural flavors of the ingredients, with less sugar compared to Western sweets, and often utilize anko (a paste made primarily from azuki beans and sugar). There are also unique seasonal desserts such as shaved ice, which is a summer tradition.
Warabimochi
Warabimochi is made from the starch of bracken ferns, known for its unique chewy texture. It is typically eaten dusted with kinako (roasted soybean flour) or matcha.
Taiyaki
Taiyaki is a fish-shaped pancake-like Japanese sweet, filled with anko (a paste made primarily from azuki beans and sugar). The outer shell has a crisp texture, while the inside is soft and sweet.
Obanyaki
Obanyaki is a Japanese sweet made from wheat flour dough filled with anko (a paste made from azuki beans and sugar), similar to taiyaki but round. Other fillings such as custard cream and cheese are also used.
Dorayaki
Dorayaki is a type of Japanese confection where sweet red bean paste (anko, primarily made from azuki beans and sugar) is sandwiched between two sponge cake-like pancakes. The soft and fluffy texture of the cake pairs well with the sweetness of the anko.
Mitarashi Dango
Mitarashi dango are skewered dumplings made from glutinous rice, coated with a sweet and savory sauce made from soy sauce, mirin, sake, sugar, and potato starch, then grilled. The dumplings themselves have a chewy texture with a sweet and savory flavor.
Hanami Dango
Hanami dango are skewered dumplings made from three-colored (typically green, white, and pink) glutinous rice. As the name suggests (hanami means flower viewing), they are commonly eaten during the cherry blossom viewing season in spring.
Sakura Mochi
Sakura mochi is a type of wagashi (Japanese sweet) consisting of sweet red bean paste (anko, primarily made from azuki beans and sugar) wrapped in a mochi rice dough, then further encased in a salt-pickled cherry leaf. The aroma from the leaf combined with the sweetness of the anko creates a unique flavor. The shape varies between the Kanto and Kansai regions; in Kanto, it’s typically wrapped in a leaf, while in Kansai, it’s often elongated.
Senbei
Senbei are traditional Japanese crackers made from rice. They are typically flavored with salt, soy sauce, or a sweet coating, and are known for their crispy texture.
Arare
Arare are small Japanese snacks made primarily from rice, which are baked or fried. They are commonly flavored with salt or soy sauce, and some varieties are wrapped in seaweed.
Sasa Dango
Sasa dango are Japanese sweets made from glutinous rice flour with sweet red bean paste (anko, primarily made from azuki beans and sugar) inside, wrapped in bamboo leaves, and steamed. They are known for their chewy texture and the subtle fragrance of the bamboo leaves.
Yatsuhashi
Yatsuhashi is a popular confection especially in Kyoto, made from glutinous rice dough flavored with cinnamon and filled with sweet red bean paste (anko). It can be baked or eaten raw; the raw version has a chewy texture.
Yokan
Yokan is a jelly-like Japanese sweet primarily made from sweet red bean paste (anko), solidified with agar or starch. It comes in various textures, from firm to flowing.
Anmitsu
Anmitsu is a dessert primarily composed of agar jelly, dark molasses (kuromitsu), and sweet red bean paste (anko), topped with fruits. It is a popular cold dessert in summer, combining the refreshing texture of agar with the sweetness of molasses.
Shaved Ice (Kakigori)
Kakigori is a dessert made from shaved ice topped with sweet syrup, especially popular during the hot summer months. There are various syrup flavors available, and it’s commonly topped with fruits. Its coolness and the sweetness from the syrup are characteristic.