OISHII Wiki

It may not look like it, but koya dofu is made based on a timeworn met...

Kuri is a popular flavour for Western desserts and Japanese sweets Be...

One of the essential osechi-ryori, or traditional Japanese new year fo...

Kurozu (black vinegar), sometimes also known as brown rice vinegar, is...

Matsutake mushrooms grow only in autumn and only on pine tree roots B...

Miso is a traditional Japanese fermented bean paste made primarily wit...

Miso has been a part of Japanese food culture for thousands of years. ...

Mochigome is the second most common variety of Japanese rice, and has ...

Japanese seaweed salt (moshio) is characterised by its unique beige hu...

Musk melons are coined Japan’s “king of fruit” for a reason. At Cr...

Once youfve honed your skills making kombu dashi and awase dashi, you...

Saba can be eaten raw, but is also frequently pickled, cured, braised ...

Koji (as the mould is called before it’s mixed with rice) was used to ...

During spring and autumn in Japan, you’d be hardpressed not to spot th...

Sanma is also known as the “autumn knife fish”, as it resembles a knif...

Hailing from Kagawa Prefecture located in southern Japan’s Shikoku isl...