OISHII Wiki

Satsuma imo is harvested at maximum sweetness in autumn Best eaten: R...

Other than wasabi, shichimi togarashi, a seven-flavour chilli spice mi...

Shinmai is softer and sweeter than ordinary rice Best eaten: Cooked w...

After the abolishment of the government monopoly on salt (shio) in 199...

Tiny shirasu can be eaten raw, boiled or dried Best eaten: Raw, as a ...

Also known as navy beans, there are several varieties of shiro-ingen-m...

Shishamo is prized for the tiny eggs that fill its body Best eaten: W...

Soy sauce, or shoyu in Japanese, is a condiment so ingrained in Asian ...

Somen may be the least known of the three types of noodles featured in...

This ubiquitous condiment is found in most Japanese dishes, from Sashi...

This green-skinned citrus fruit bears a striking resemblance to kabosu...

As with the sketchy origins of noodles, the story behind the invention...

Uruchi Mai is the most popular type of Japanese rice, and is a must-ha...

Undeniably the pride of Japan worldwide, the tenderness of Japanese Wa...

You’ve probably seen wakame in your miso soup, but the use of this sea...

Watching anyone try wasabi for the first time is always somewhat of a ...