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Umeshu is a sweet and sour drink made from unripe ume plums, shōchū and sugar. Learn about its varieties, brands, recipes and history.
Umeboshi are dried and salted ume fruits, a common Japanese condiment with various uses and health benefits. Learn about their production, consumption, nutrition and similar foods from other regions.
Prunus mume is a Chinese tree species with fragrant flowers and edible fruit. It is also known as Chinese plum, Japanese plum, or Japanese apricot, and has a long history of cultivation and cultural significance in East Asia.
Choya Umeshu is a Japanese company that produces and sells umeshu plum liqueur and other beverages and foods. It was founded in 1914 and has a history of cultivating grapes, making wine and brandy, and exporting ume fruit liqueur.
Sake is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Learn about the history, production, types, and culture of sake, also known as nihonshu or seishu in Japanese.
A comprehensive list of dishes found in Japanese cuisine, organized by categories such as rice dishes, noodles, sushi, tempura, etc. Learn about the ingredients, preparation, and history of each dish, with examples and images.
Amazake (甘酒) is a traditional sweet, low-alcohol or non-alcoholic drink made from fermented rice. It has many nutrients, is often used as a dessert or natural sweetener, and is associated with Japanese culture and cuisine.
Onigiri, also known as omusubi or nigirimeshi, is a portable food made from white rice and various fillings. Learn about its history, types, flavors and cultural significance in Japan and worldwide.