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  • Interview about onigiri with the head chef of Waketokuyama (a two Michelin star restaurant in Tokyo)

    by Fumi Tsukamoto

    *This article was translated from the original Japanese published by Onigiri Society in Japan with their permission.

    On a rainy day in April, I arrived at Waketokuyama in Nishiazabu where I was to conduct the very first Onigiri Society interview with the restaurant's head chef. I feel that the bad omen of rain always presents itself when I have something important to do. 

    Here is the restaurant I visited.

    Posted in onigiri, onigirimaking, onigirisociety

  • Everything you need to know about Japanese history

    by Fumi Tsukamoto
     It's just 9 minutes  long, but this pretty much covers it, plus it's funny. 

  • Abofarm

    by Fumi Tsukamoto
    Sunday, October 4, 2015
    We harvested our rice today!
    Posted in rice

  • Red Shiso Ume-ade!

    by Fumi Tsukamoto
    Introducing Red Shiso Ume-ade! It's hyper local and mega refreshing. What is it? Red shiso is related to mint and is often used fresh in pickling ...

  • UMAMI Infographics - The U-Matrix

    by Fumi Tsukamoto
    Umami is more difficult to distinguish from the other four flavours. We created this infographic to try and offer some insight on the science of umami, its recent popularity in western culture, and most importantly, how to create umami-rich meals.
    Posted in umami

  • "KOKU"- The experience of taste beyond flavour

    by Fumi Tsukamoto

    Why do we feel a strong sense of enjoyment and comfort when eating certain foods? Whether we are digging in to delicacies enjoyed on special occasions, or eating a raw vegetable grown in our own gardens, there is something beyond the flavor receptors on our tongues that make the experience of eating so enjoyable. While we consider how we can tap into the experience of eating, beyond flavour, we will explore the Japanese concept of koku. We would like to use this concept to promote healthier eating habits, but first, we need to have some understanding of umami, the fifth flavor, following sweet, sour, salty, and bitter.

     

    Posted in flavor, nutrition

  • What's burdock? - Japan's "Burdock BOOM"

    by Fumi Tsukamoto
    

    Our "Gomoku" onigiri flavour contains burdock. We are often asked by customers: "What is burdock?" Please read on for a brief explanation.

    Arctium is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to the Old World, several species have been widely introduced worldwide. (Wikipedia)

    Posted in nutrition

  • Better than white & Brown rice; It's Haiga mai(Haiga-rice) !

    by Fumi Tsukamoto

    We use Haiga-mai (half-milled rice) for our onigiri. It's neither brown nor white rice, but somewhere in between the two. It is commonly believed that brown rice provides more nutrition when compared to white rice, but if we consider the amount of nutrition made useful through digestion, this belief may not be entirely true.

     

    Posted in nutrition, onigiri, rice

  • Story of Onigiri

    by Fumi Tsukamoto
    In the early years of the 11th century, the world’s first psychological novel, The Tale of Genji, was written by lady Murasaki-Shikibu in Japan. ...