Japanese Culture

Unagi 鰻 is the Japanese word for freshwater eel, which is usually served smoked in German cuisine. With its long, snake-like shape, it may not seem like a delicacy at first glance, but in Japan the eel has its own little tradition and is prepared in many different ways.

Japan is a culinary paradise. Not only the extraordinary recipes, but also the way Japanese cuisine is enjoyed is second to none. The food itself enjoys a much higher status than in our country and is truly celebrated and loved.

Edamame is enjoying growing popularity in Europe. The bright green finger food is not only on the menu in Japanese pubs, edamame is also served as a starter or snack in upmarket restaurants and trendy bars.

Umeboshi are Japanese plums pickled in salt and red shiso leaves and usually served in bento boxes. Umeboshi (梅 ume "plum" and -干し -boshi) are actually more related to apricots in terms of botany, but are called "dried plum" in Japan. Ume trees are one of the first to blossom in spring and play an important role in Japanese culture.

Oyakodon 親子丼 is one of the classic dishes of Japanese home cooking. Literally translated into German, oyakodon means "parent-child bowl" and thus describes the ingredients chicken and egg, which are served together with rice in a bowl.

Yasai Itame 野菜炒め stir-fried vegetables literally means "stir-fried".  In Japan, the land of sushi, traditional dishes are usually associated with rice and fish. However, stir-fried vegetables are one of the most commonly prepared meals among locals. For Yasai Itame, the preparation consists of various fresh vegetables that are available in the kitchen. There are therefore countless recipe variations and anything that tastes good is allowed.

Connoisseurs of good cuisine already know: Cast iron pans offer an unparalleled cooking experience, but above all, an unforgettable culinary delight. The greatest advantage of cast iron cookware lies in its fantastic heat retention and conductivity.

Japanese knives are globally renowned for their incredible sharpness. However, these high-quality kitchen tools not only impress with their blades but also with their appearance due to their manufacturing process. It's no wonder they have found their way into the kitchens of both professional and hobby chefs in the West.

Pickled salmon or gravad salmon is a preparation of fish that is done very gently without cooking or smoking. The salmon is rubbed with salt and spices and can also be sprinkled with dill. After some time in the fridge, the salmon is cooked. This removes water from the fish, which makes it tender, aromatic and keeps for longer than if it is untreated.

The Satsuma is a citrus fruit originating from the southern regions of Japan. It's also called Unshū Mikan there. Often, Satsuma is referred to as mandarin or clementine. However, this is incorrect, as it is a completely distinct variety. Satsuma trees are much hardier compared to other citrus plants like orange, grapefruit, or bitter orange, and can withstand much lower temperatures.