News On Japan

Japanese Hardest Food of Tuna - Traditional Smoked Tuna Production Process - Tuna Processing

Sep 24 (Noal Farm) - Katsuobushi (Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna (sometimes referred to as bonito). It is also known as bonito flakes or broadly as okaka (おかか).

Shaved katsuobushi and dried kelp—kombu—are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (e.g., soba no tsukejiru) in Japanese cuisine.

Katsuobushi's distinct umami taste comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately fermented with Aspergillus glaucus fungus in order to reduce moisture.

Today katsuobushi is typically sold in bags of small pink-brown shavings, which vary by thickness: smaller, thinner shavings, called hanakatsuo (花鰹), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki, while the larger thicker, called kezurikatsuo (削り鰹), are favored for making the widely used dashi stock.

News On Japan

Operations on the Tokaido Shinkansen between Nagoya and Hamamatsu stations remain suspended following a derailment involving a maintenance vehicle.

Japan experienced a scorching heatwave over the first weekend of summer vacation, with temperatures soaring from Okinawa to Hokkaido. Despite comprehensive heatstroke measures at festivals, numerous incidents were reported.

A junior high school girl drowned on Sunday while trying to save her younger sister at a beach in Saka Town, Hiroshima.

Tsutomu Shirosaki, a former member of the Japanese Red Army, who was serving time for his involvement in the 1986 attack on the Japanese Embassy in Indonesia, died on the 20th of July at the age of 76.

Shoko Miyata, a 19-year-old gymnast and key member of Japan's women's gymnastics team, has withdrawn from the Paris Olympics due to smoking and drinking incidents.



Did you know that tourists have been banned from Kyoto, Japan's beloved Geisha district? Due to increasing instances of inappropriate tourist behavior, the local government has decided to ban tourists from certain parts of the traditional and historic Gion area. (Japan by Food)

Osaka for Foodies on a Budget! Here are Stephanie’s BEST street food, restaurant and cheap eats recommendations! Osaka is a food paradise, renowned for its accessible and affordable cuisine, including food stall snacks and Michelin-rated dishes. Together, we will explore the best budget-friendly eats around the famous Dotonbori and Namba areas and discover the most delicious, must-try spots in 2024! (Japan by Food)

The food that is prepared at this Japanese boys high school is of the highest quality! This chef takes pride in serving the students healthy and delicious meals, some of the quality of the dishes will amaze you! The students seem to love it! (Japanese Food Craftsman)

Nestled in the mountains of Hitachiota City, Ibaraki, we found a queue even before opening hours. The shop, called Jikyuan, is a soba noodle restaurant. Ogawa Nobuo, the owner, first opened Jikyuan in 1990 in Asagaya, Tokyo. In 2002, he moved to his hometown of Ibaraki and started a restaurant using soba he cultivated himself.

On hot and humid days in Tokyo, nothing beats a matcha gelato. A specialty matcha gelato shop in Asakusa was bustling with foreign customers on Thursday. The shop offers seven types of matcha gelato, each with varying degrees of richness. The most popular is made with the highest quality matcha, which has won the Minister of Agriculture, Forestry and Fisheries Award.

This video shows Familymart foods. They started retro cafe fair 'Kissa Famima' and released nostalgic cafe menu image sweets. Melon soda float and pudding were popular menu in old times cafe. (japanesestuffchannel)

We are drinking again! Join us for another nighttime adventure, exploring some of Japan’s most unique and lesser-known traditions – snack bars, or "sunakku," a type of traditional bar, traditionally known as a watering hole favorite of Japanese salarymen. (Japan by Food)

Handa District in western Tokushima Prefecture is one of Japan's leading somen-producing regions, with over 20 workshops. For over 300 years, somen has been made here, utilizing the clear waters of the Yoshino River and the salt from the Naruto Strait.