Japanese Ingredients
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The Shogun's Table — What Did Ieyasu Eat?
Discover the unique meals of Tokugawa Ieyasu, Japan's iconic Edo period leader and inspiration for Shogun’s Toranaga.
Mikan, Yuzu, and Beyond: Japan's Citrus Splendors
We explore the history and culture of Japan's citrus landscape, from yuzu and mikan to banpeiyu and jabara.
Meet Konamon, the Japanese Take on Flour-Based Foods
Get a taste of a delicious genre of Japanese cuisine, konamon, which includes okonomiyaki, takoyaki, and more!
Cracking Open the Wonderful World of Japan’s Tamago Cuisine
From sushi spot classic tamagoyaki to the world-famous tamago kake gohan (TKG), learn the stories behind popular Japanese egg dishes.
From Daikon Delight to Gobo Glam: Celebrating Japan's Beloved Veggies
Dive into the world of Japanese vegetables, and discover how they enrich Japanese cuisine through their flavors, textures, and colors.
Fermentation: A Tradition Thriving in Modern Times
In Japan, everyday items like miso, soy sauce, bonito flakes, and natto, all products of fermentation, are integral to our daily diet.
Japan's Rice Harvest Season: A Blend of Tradition and Bounty
The journey of rice cultivation and its evolution in modern-day Japan paints a narrative of deep respect for nature.
5 Must-Try Japanese Seasonings to Elevate Your Cooking
Today, the passionate staff from Musubi Kiln introduce their favorite seasonings and how they enjoy them.
Miso Matters: An Office Tasting Event Through Japan's Flavors
Our fellow staff brought their own miso to our office, some in small plastic bags, some in boxes, and even one in a large bucket of homemade fermented miso.
Through this article, I hope that everyone will gain a deeper understanding of miso and enjoy eating and cooking with it more.
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