It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use. Bring a large pan of water to the boil. Peel the lotus ...

Japanese people use this product to prepare fish, seafood, poultry, vegetables, and tofu, which are then consumed by various ...

Low Oil and Seasoning: Japanese cuisine uses minimal oil and spices, focusing instead on seasonal fruits and vegetables, which keeps their meals light and nutritious. Green and Herbal Tea Habits: ...