A Time for Good tea – While They Last in Spring only!
As the saying goes, “Plan your year in spring”. It is not only the season when students start their new school year and office workers begin new jobs in Japan, …
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Rice and the Magic Number 8
The Japanese are fond of assigning days to celebrate all sorts of events and matters, with something for nearly every day of the year. Many of these are food-related. As …
Joining Hands to Establish the OMUSUBI brand – The Design Philosophy of Kashiwa Sato
Omusubi is a traditional Japanese household food. The past decade (and counting) has seen Hyakunousha introducing Omusubi culture to Hong Kong, making it an integral part of their everyday life …
What is Omusubi? (Part 2)
While the traditional fillings leave a great aftertaste, innovative cooking methods bring many new spins on flavours. That’s why the Japanese have come up with the popular and tasty grilled …
What is Omusubi? (Part 1)
Japanese rice, fragrant and soft, is the main staple of the Japanese and forms the basis of a wide range of rice dishes. Of these, Omusubi is one of the …
We Want Everyone in Hong Kong to Taste Our Rice, Which We Have Grown with Great Care
Nakazone Region ‘Miyagi Rice’ Export Expansion Project Team Mr. Yoshio Okano, Representative Director of Agricultural Producer, Nakazone Farm Hagukumi The Nakazone area of Misato Town, Miyagi Prefecture, is located in Osaki Koudo, …
Misato Town, Miyagi Prefecture: One of the Richest Arable Lands in Japan – Agricultural Area Nurtured by Nature and History
The Nakazone area of Misato Town, Miyagi Prefecture, where the rice is produced, is the number one area in Japan with rich cultivated soil, and has been producing the best …
A Scene of Japanese-style Shopfronts Using the Noren
Whenever a customer peels away the draping noren (warm curtain) outside a shop, a resounding “Irasshaimase!” (Welcome!) is heard from within the shop. This is a fairly familiar sight and …
Japanese Rice Cooking Tips
As the main star and staple in washoku, Japanese rice has always enjoyed an unparalleled spot. Cooking grains into rice gives them a full and sweet taste and a mouthfeel …