A Sturdy Base To Japanese Dishes A precursor of miso arrived on the Japanese mainland from China sometime around 600 AD, not long after Buddhism. Its inhabitants have been enjoying it as misoshiru miso soup ever since, at breakfast, lunch and dinner Made by mixing steamed daizu soybeans or […]
Tamanegi onions don’t feature too large in Japanese cuisine. Vegetables that were considered strongly yang in nature (see garlic) – that is, male and powerful – were discouraged in Buddhist temples. One notable exception is in rakkyo, Japan’s answer to the pickled onion. It’s actually a scallion, pickled in either […]
It may be something of a surprise to learn that soy sauce is a relatively new addition to Japanese cuisine. Although a primitive form, hishio was made in the Yayoi period (300 BC to 300 AD) by mixing salt and fish, shoyu in its current form dates back to the […]