Month: Oct 2014
To celebrate Halloween, we’re hovering our all-seeing magnifying glass over the wicked world of Japan’s monsters! From froggy foes to skeletal scoundrels, Japan Centre’s got you covered.
Ahh the hot pot! The quintessential stake for the icy heart of winter. In Japan, one pot dishes, known as nabe, are well loved by wee nippers and toothless grandmas alike (and not just because they require minimal chewing.)
Let Japan Centre introduce you to the wonderful world of nabe!
Sake is delicious with Japanese food, but it’s fantastic with all kinds of food. Find out which classic non-Japanese dishes are simply amazing with sake!
Greetings, Inside Japan Centre Readers!
As has been mentioned in previous blog posts, we in the Japan Centre online hub dedicate a lot of our time to bringing new and exciting Japanese foods, drinks, and other assorted groceries to japancentre.com for your online shopping pleasure. However, we are fully aware that the product page on japancentre.com is not always enough to showcase how great our items are. Therefore we are delighted to introduce Japan Centre Online Tries; a new segment of Inside Japan Centre where we try our newest or most popular items and give you a detailed report on the experience.
To kick things off, this post is dedicated to the most popular of our new Pocky flavours, the Matcha Cookie and Chocolate Pocky Crush (available in this set and this set)
Zoom into Japan! Every month, Japan Centre will be profiling locations around Japan, finding out what they’ve got to offer the hungry traveller. So come join us, and feast your eyes on some spectacular places!
First up- it’s Nagasaki.
Picturesque, culturally rich and offering splendid culinary delights, Nagasaki is a charming gem on the southern island of Kyushu.
Everyone likes a short cut or trick to get out of a critical cooking jam. In Japan, these are called urawaza! Read on for Japan Centre‘s handy guide on some of the neatest secrets you could ever need to use in Japanese cooking!
If you are a fan of Japanese food and cuisine, or even if you have travelled to Japan, it is pretty certain that you have tried miso soup before. You may have tried instant miso, ready in less than a minute and available in a variety of flavours. Alternatively, you may have prepared “proper” miso, using miso paste. Or you may have been served a bowl along with your Japan Centre lunch. But how familiar are you with how miso is made and the ways in which the different types of miso are used?
