As you scroll down your favorite food blogger’s Instagram site, you may have seen colorful pictures of a bowl filled with delicious and nutritious fruit topped with chia seeds, drizzled with peanut butter.
Turmeric, or “ukon” in Japanese, is a kind of ginger, known as a spice for Indian curry, and in Japan, it is mostly recognized as a food that can help avoid hangover.
These days popcorn comes in a variety of flavors. When you have options such as “Gin and Tonic” popcorn or “Eggnog” popcorn, “honey” popcorn may not sound that unique.
If your travels throughout the island of Okinawa, you may have stumbled across a dish fit for kings. It’s true, rafute, or braised pork belly, was served as a staple to Okinawan royalty.
Ever since “washoku,” or traditional Japanese food, was designated an intangible cultural heritage by UNESCO in 2013, popular dishes and liquors like sushi, tempura, sukiyaki, sake, shochu and awamori — have been garnering a lot of international attention.
Emerald terraced fields stretch out against a backdrop of blue sea under the bright sun. Thousands of watermelons line up in the foliage awaiting harvest.
Winter is the time where there are more chances of getting sick than in any other seasons. This winter looks no less unforgiving with a very contagious variant of COVID-19 adding another obstacle to the already difficult season.
Growing up on Okinawa, I enjoyed papaya more often as a vegetable than as a fruit. Every once in a while, I would have some of the ripe orange fleshy fruit, but mostly it was ao papaya (blue papaya in Japanese) or green papaya we’d have at home.
