Compared to its cruciferous cousins, red cabbage often takes a backseat. Years of pickling and over-boiling have left a bad taste in many a mouth. Chock full of vitamins A, C, E and fiber, red cabbage is a vibrant addition to salads.
With Japan's winter a season of cold, dry weather with much of the nation experiencing snowfall, it's the perfect time for sipping hot sake, relaxing in an outdoor hot spring and chowing down on a variety of special dishes!
Contrary to popular belief, it is possible to travel to Japan on a budget and eat like a local at affordable prices. There are plenty of cheap eats and pocket-friendly restaurants – you just have to know where to look. Most importantly, the Japanese hold their eating establishments to very high standards.
Last year was an important year for the frozen food industry in Japan. The year marked the 100th anniversary of the first time Hokkaido fish was commercially frozen, according to the Japan Frozen Food Association.
It can be difficult to be a Jewish person living in Japan. There is not a strong presence of other Jewish people or many community options here, and while I love Japanese food, many classics are pork-based, taking it off the menu for me.