• Health

    The Benefits of Salt: Discovering the Hidden Power of a Household Staple

    August 13, 2024 - By 

    Salt is a staple in every kitchen, an essential seasoning used in countless dishes. But did you know that this common white crystal does more than just enhance flavor? Salt has a variety of effects that we benefit from daily, often without even realizing it. Let’s dive into the many benefits of salt.

    1. Preserving Food: The Power of Salt

    Salt has been used for centuries as a food preservative. It works by inhibiting the growth of microorganisms, preventing food from spoiling. Salt curing and drying methods are just a few examples of how salt’s preserving power has been harnessed over time. Without salt, many of the preserved foods we enjoy today simply wouldn’t exist.

    2. Enhancing Flavor: The Perfect Seasoning

    Adding a pinch of salt to your dish does more than just make it salty—it brings out the natural flavors, making them more pronounced. Salt plays a crucial role in balancing the overall taste of a dish. For example, adding salt to a soup not only enhances the individual ingredients but also elevates the entire flavor profile of the meal.

    3. Maintaining Hydration: Salt’s Role in the Body

    In our bodies, salt (sodium) helps maintain proper fluid balance. Consuming the right amount of salt keeps our body fluids at the correct concentration, ensuring our cells function properly. This is why sports drinks often contain electrolytes, including sodium, to help replenish the body’s salt levels after exercise.

    4. Supporting Muscle Function

    Sodium is essential for the proper functioning of nerves and muscles. As an electrolyte, it aids in muscle contraction and the transmission of nerve impulses, which are critical for physical performance and reflexes.

    5. Managing Blood Pressure: Balancing Salt Intake

    While too much salt can lead to high blood pressure, moderate salt intake is important for maintaining healthy blood pressure levels. In today’s world, where many diets are high in salt, it’s important to be mindful of our salt consumption and strive for a balanced diet.

    6. Other Everyday Uses of Salt

    Salt isn’t just for the kitchen—it has various other uses in everyday life. For instance, a saltwater gargle can help with oral hygiene and soothe a sore throat. Adding salt to a bath can also promote relaxation. And during winter, salt is commonly used to prevent roads from icing over, showcasing its versatility.

    Salt is a valuable part of our diet and daily life, offering numerous health benefits when consumed in the right amounts. By understanding its many uses, we can better appreciate this humble ingredient and make the most of it in our everyday lives.

    At our restaurant, we offer high-quality Greek sea salt for sale by weight. If you’re interested, we invite you to visit us and explore how this exceptional salt can enhance your cooking. We’re confident it will elevate the flavor of your dishes to new heights!

  • Japanese Culture

    Cherry Blossom Viewing: A Quintessential Japanese Spring Experience

    March 28, 2024 - By 

    As the spring season blooms across Japan, one tradition brings people together like no other: Hanami, or cherry blossom viewing. This age-old custom is not just about admiring the fleeting beauty of cherry blossoms; it’s a celebration of life, nature, and community. Let’s delve into the essence of hanami, its rich history, and how you can partake in this picturesque tradition, whether you’re in Japan or planning a future visit.

    The Historical Roots of Hanami

    Tracing back to the Nara Period (710-794 AD), hanami initially revolved around the elite enjoying the plum blossoms. However, by the Heian Period (794-1185 AD), cherry blossoms, or sakura, took center stage. The ephemeral beauty of sakura blooms, symbolizing the transient nature of life, resonated deeply with the Japanese ethos influenced by Buddhist concepts of impermanence.

    Celebrating Hanami: More Than Just Flower Viewing

    Hanami is much more than simply looking at flowers; it’s a vibrant, communal affair that involves:

    • Picnicking Under the Blossoms: Families, friends, and colleagues gather under sakura trees in parks and along riverbanks, laying down mats to enjoy food, drinks, and lively conversations. It’s a joyous occasion that epitomizes the spirit of togetherness.
    • Evening Sakura (Yozakura): When the sun sets, many sakura spots are illuminated, offering a mesmerizing view that contrasts the daytime scenery. Strolling under these illuminated trees offers a magical nighttime experience.
    • Local Festivals: Coinciding with the sakura season, numerous localities host festivals celebrating the blossoms. These festivals feature food stalls, musical performances, and dance, adding to the festive atmosphere.

    Recommended Spots for Hanami

    Japan boasts countless spots for cherry blossom viewing, but some are particularly beloved by international visitors:

    • Ueno Park, Tokyo: Home to over a thousand cherry trees, it’s a hub of hanami activity, offering a blend of natural beauty and cultural events.
    • Arashiyama, Kyoto: Known for its scenic river and mountains, Arashiyama provides a breathtaking backdrop for sakura.
    • Osaka Castle Park, Osaka: Combining historical architecture and nature, the park around Osaka Castle is a favorite for its expansive sakura groves.

    Embracing Hanami Wherever You Are

    Even if you’re not in Japan, you can embrace the spirit of hanami by seeking out cherry blossoms in your local area or participating in Japanese cultural events. It’s a reminder to appreciate the beauty around us, the fleeting moments of life, and the connections we share with others.

    Hanami is more than just an event; it’s a heartfelt celebration of nature’s renewal, communal bonds, and the art of living in the moment. Whether you’re gazing at the sakura in Japan or admiring them from afar, let the cherry blossoms inspire you to appreciate the ephemeral beauty of life and the enduring warmth of human connections.

  • Japanese Culture

    Japanese New Year: A Fusion of Tradition and Modernity

    February 1, 2024 - By 

    The end of the year and the beginning of the new one in Japan are times when unique and beautiful culture and traditions come together. From late December to early January, Japan embraces the most sacred and heartwarming season of the year.

    At the year’s end, there’s a custom known as “Ōsōji,” where homes and workplaces are cleaned thoroughly in preparation for the New Year. This is a symbolic act to sweep away the dirt of the old year and make a fresh start. Additionally, there is a tradition of sending New Year’s cards, known as “Nengajō,” to family, friends, and business associates as a greeting for the New Year.

    On New Year’s Eve, many households eat “Toshikoshi Soba” – a tradition that symbolizes longevity and good fortune. At midnight, temples across the country ring their bells 108 times in a ritual known as “Joya no Kane,” representing the dispelling of 108 human desires.

    With the arrival of the New Year comes the custom of “Hatsumōde,” where people visit temples and shrines to pray for their wishes for the year. Famous shrines and temples get particularly crowded with visitors during this time.

    The New Year’s special meal is “Osechi-ryōri,” consisting of colorful dishes packed in layered boxes, each with its own auspicious meaning. Families gather and enjoy spending time together. Osechi is traditionally prepared because the first three days of the New Year were originally meant to be free of cooking, allowing everyone to relax and cherish the time with their families.

    Moreover, children receive “Otoshidama,” money given as a New Year’s gift. This practice is meant to celebrate the New Year and wish for the children’s growth and good health. Typically, Otoshidama is given by relatives and adult family members to the children.

    The end of the year and the beginning of the New Year in Japan are a beautiful time to cherish traditions and family bonds. Through this special period, people from all over the world can understand and appreciate the depth and warmth of Japanese culture. The Japanese New Year is more than just a change of seasons; it is a precious opportunity to renew one’s spirit and strengthen the bonds with family and friends.

  • Drink

    Japanese Sake(Nihon-Shu)

    October 2, 2023 - By 

    Hello!

    In our restaurant, sake is immensely popular. Due to numerous inquiries and feedback from our customers, we would like to discuss everything from the basics of sake to its varieties and ways to enjoy it.

    Before we delve deeper into the allure of sake, let’s start with the basics.

    Sake is a traditional Japanese alcoholic beverage made from rice, koji (rice malt), water, and yeast. Here are the basic information on its production process and types:

    Production Process

    – Rice Polishing: Before brewing, the outer portion of the rice grain is removed. A lower rice-polishing ratio often results in a higher quality sake.

      – Rice Washing & Soaking: The rice is first washed and then soaked to absorb an appropriate amount of water.

      – Steaming: The washed and soaked rice is steamed.

      – Koji Making: A portion of the steamed rice has koji mold added to make koji rice.

      – Fermentation: Koji rice, steamed rice, water, and yeast are mixed and fermented, with multiple additions made over time.

      – Pressing: Once fermentation is complete, the mash is pressed to separate the clear liquid from the residual solids (lees).

    Ways to Enjoy Sake

    1. Cold Sake (Hiyazake): 

       – This method involves chilling the sake.

       – It’s especially recommended during summer or warmer seasons.

       – It allows you to enjoy a refreshing taste and aroma.

    2. Warm Sake (Atsukan): 

       – Sake is heated to between 40°C to 55°C.

       – Popular during winter or colder seasons.

       – Warming enhances its mellow taste and aroma.

    3. Room Temperature (Jouon):

       – Served neither chilled nor warmed.

       – Lets you directly appreciate the inherent taste and aroma of the sake.

    4. On the Rocks:

       – Served with ice. Enjoyed similarly to whiskey or shochu.

       – Ideal for hot days or pairing with certain meals.

    5. Cocktails:

       – Mixed with other beverages, fruits, or herbs.

       – Discover new flavors and ways to enjoy.

    6. Using Ochoko or Glasses:

       – Whether in a traditional “ochoko”, wine glass, or tumbler, the choice of vessel can influence the flavor and aroma, offering different impressions.

    Sake pairs wonderfully with a variety of dishes. In our establishment, we especially recommend enjoying it with dishes like mushroom isobe-age (seaweed-wrapped fried mushrooms) and tofu steak.

    With its diverse varieties, and the way its character changes based on temperature, vessel, and method of consumption, sake offers a myriad of experiences. Trying it in different ways can be a journey to find your personal preferences and pairings. We invite you to relish the profound world of sake.

  • vegan food

    Koji (Kouji) – Japan’s Traditional Superfood

    September 4, 2023 - By 

    Hello, everyone! Today, I will talk about ‘Koji (Kouji)’, a traditional Japanese ingredient. Koji is a unique fermented food ingredient deeply rooted in our diet. It is used in the production of indispensable foods such as sake, mirin, soy sauce, and miso in our daily meals. It is also considered good for health. In our restaurant, salt koji, soy sauce koji, sweet sake, cooking sake, soy sauce, and miso are indispensable ingredients. This time, I will introduce how to use koji and its health effects.

    What is Koji?

    Koji is produced when Aspergillus oryzae and other Aspergillus fungi grow on grains such as rice, soybeans, and wheat, and generate enzymes in the process. These enzymes break down the starch and protein of the grains into sugars and amino acids. This conversion process is very important when making fermented foods and beverages.

    How to Use Koji

    Making Miso: Koji is a main ingredient for making miso. You can make homemade miso by fermenting a mixture of soybeans, salt, and koji.

    Making Sake: Koji is also necessary for making sake (nihonshu, sake). Koji converts the starch in rice into sugar, and this sugar is then converted into alcohol by yeast.

    Making Amazake: You can make sweet sake by fermenting a mixture of koji, water, and sugar.

    Making Salt Koji: Salt koji is made by fermenting a mixture of koji, salt, and water. It can be used as a marinade for vegetables, meat, and fish, or as a dressing or seasoning.

    Pickling: You can pickle vegetables using koji. The enzymes in koji bring out the umami in vegetables and make them tender.

    Koji Stew: You can make stews and simmered dishes using koji. It brings out the umami in the ingredients and makes them tender.

    Koji Dressing: You can make dressing using koji as a base, and adding olive oil, vinegar, sugar, salt, and pepper.

    Bread Making: You can make bread using koji. The enzymes in koji help the dough ferment and make the bread fluffy.

    Note: When cooking with koji, you need to be careful about the activity of the koji enzymes. Koji enzymes are sensitive to high temperatures, so be careful not to deactivate the enzymes during cooking.

    Health Benefits of Koji

    So, why is koji good for your body?

    Digestive Health: The enzymes produced by koji mold help break down starch and proteins in food into simple sugars and amino acids. This is especially important for people who struggle with digestive issues or have difficulty absorbing nutrients.

    Nutrient Absorption: Koji helps break down food into its constituent parts, increasing the availability of nutrients and making it easier for the body to absorb them.

    Probiotic Effects: Although koji itself is not a probiotic, the fermentation process generates beneficial bacteria and compounds that help improve gut flora.

    Vitamins and Minerals: The fermentation process increases the levels of certain vitamins and minerals, making the food more nutritious.

    Enhancement of Taste and Flavor: The fermentation by koji enhances the umami of the food, making it tastier and more satisfying.

    Conclusion

    Koji is a traditional fermented food ingredient deeply rooted in Japanese food culture. It is not only indispensable for the production of sake, mirin, soy sauce, and miso, but also helps digestion and improves nutritional value, which is good for health. Dishes made with koji are flavorful and nutritious, so please try to incorporate them into your daily meals. Also, it is difficult to bring out the umami in vegan dishes, but using koji will add depth to the flavor. Please try it at home. So, have a healthy and delicious food life!