Did you know that こんにゃく(Konnyaku)is made from the starchy konjac plant, which belongs to the same family as the taro and the yam. (like in this photo below. 
)It has a unique strong elasticity texture like a hard type of jelly. And it has almost no taste! But it’s used in a lot of Japanese dishes. I like eat it with Yuzu miso sauce. It’s a superfood with zero calories, high in dietary fiber and contains calcium and potassium.
My favorite Japanese dish is Dashiyaki tamago. How to make it→ Pour some of the well beaten eggs and dashi into…
A World Heritage Site in Nikko, Tochigi Prefecture, is famous as the shrine where Tokugawa Ieyasu, the hero who ended the…
Hydrangeas are a colorful sight during Japan’s rainy season.The color of the flowers changes depending on the acidity of the soil;…
Hakuba, Nagano Prefecture. At an altitude of 1,100m, there’s a swing for enjoying the malavilloso view like Heidi, Girl of the…
A yukata is a casual, lightweight kimono traditionally worn during the summer. For beginners, there are tsukuri-obi (pre-tied belts) that make…
February 14th is Valentine’s Day. In Japan, it’s known as the day when girls confess their love to boys and give…