The only miso factory in Tokyo
We have just started to work as partners with Kojiya Saburoemon, this excellent miso company from Tokyo. Our company, MY Ho'okipa LLC, will be responsible for handling all deals between…
The difference between hard water and soft water
Depending on the amount of mineral elements in the water, there are two types of water. One type of water that contains a lot of minerals is called hard (…
Fresh (raw) Miso
Difference between Miso and Fresh (raw) Miso Fresh (raw) miso is made without any additives or heating during the manufacturing process.In the case of cheese, the difference is about the…
Soup stock
Soup stock is the basis of the taste and flavor of a cuisine. In Japan, we call it “Dashi”. As a Japanese soup stock, the ingredients are generally kelp, dried…
What’s 年度 (Nendo) ?
In Japan, the year is expressed in a special way. Normally, Year refers to the calendar year, from January 1 to December 31, but this Nendo has a different definition.…
Jinbei (Japanese traditional summer casual wear)
A Samue or Jinbei is a clothing style derived from the Japanese Kimono and worn by men for relaxing or working.These clothes are rarely seen in normal life, but they…
Ramen
We, as Japanese really love ramen. There are thousands of ramen shops throughout Japan and many regional ramen which are born locally.Listed below are just a few of the regional…
Japanese Rice
Do you know how many rice there are in the world ? Rice can be classified mainly into three types. Japonica rice Indica rice Javanica rice Nevertheless, there are estimated…