OISHII Wiki

These tomatoes from San Farmers are no ordinary tomatoes. Grown in imp...

Azuki beans, also known as “red beans”, have been eaten in Japan for t...

Apart from the traditional sea salts and seaweed salts, there is also ...

Unlike American brown sugar, which is produced by adding molasses to r...

If you like eating dumplings or fritters, you’ll enjoy ganmodoki, or g...

Genmai is whole grain rice, which means it's either unmilled or partia...

Of all the seaweeds, hijiki is featured most commonly in Japanese home...

Best eaten: As sashimi One of the most precious gifts of the sea, t...

Also known as Japanese white sugar or caster sugar, johakuto is a type...

Closely related to yuzu and often confused with sudachi, kabosu was in...

Fruit-infused vinegar is a popular beverage with the Japanese, especia...

The best way to eat a juicy kaki is to cut it open and scoop out the f...

Bonito flakes are made from skipjack tuna that has been dried, ferment...

The most basic form of Japanese stock, kombu dashi is where you should...

Kombu is the indispensible ingredient in one of the most important com...

There are two main types of komezu, Japanese rice vinegar - blended (a...