MADE IN JAPAN !! HOSHINOYA Radio

Greetings, dear listeners! Join us today for another captivating episode of "Cultural Chronicles," where we delve into the heart of Japan's artistic treasures. In this episode, we'll unravel the captivating world of Bunraku puppet theater, with its melodious ballads and intricate puppetry, followed by a stroll into the enchanting realm of Bonsai, the art of cultivating nature in...

Konnichiwa, dear listeners, and welcome back to "Cultural Chronicles." Today, we're immersing ourselves in the captivating realm of traditional Japanese theater, as we explore the time-honored art forms of Noh and Kyogen. From the serene elegance of Noh to the comedic brilliance of Kyogen, get ready for a theatrical journey like no other.   Noh - A Glimpse into Elegance: Our journey...

Welcome, dear listeners, to another captivating episode of "Cultural Chronicles." Today, we're stepping into the vibrant world of Japanese theater, exploring the enchanting triad of classical traditions: noh, bunraku, and kabuki. Get ready for an immersive journey into the heart of Japan's theatrical legacy!   Noh and Bunraku Overview: Our theatrical odyssey begins with a glance...

Hello, fellow food enthusiasts! Welcome back to another intriguing episode of "Flavors Unwrapped." Today, we're diving deep into the fascinating world of umami, the fifth primary taste that has transformed the culinary landscape. Get ready to uncover the secrets behind this mouthwatering sensation and how it brings dishes to life. Imagine a taste that leaves a harmonious symphony of...

Welcome, food enthusiasts, to another exciting episode of "Culinary Adventures." Today, we're diving into the world of bento, those delightful meals neatly packed in portable boxes. Join us as we explore the history, versatility, and cultural significance of bento in Japan and beyond. Bento, originating from Japan, are more than just meals in boxes – they're a culinary art form....

Welcome to today's episode of "Culinary Chronicles." and we're diving into the world of Japanese culinary craftsmanship. Today, we're going to explore the art of crafting sharp hocho, high-quality Japanese kitchen knives, and take a look at the fascinating world of plastic food replicas that adorn restaurant entrances across Japan. Sharp hocho, also known as kitchen knives, h...

Wagyu beef comes from a special breed of cattle that's raised in Japan. There are different types of Wagyu breeds, like Black-haired and Brown-haired. These breeds are used to produce marbled meat. Wagyu beef is highly prized for dishes like sukiyaki, shabu-shabu, and steak. Generally, Wagyu beef is quite expensive. In countries outside of Japan, a fake label "Wagyu" is sometimes use...

Hey there, welcome to another episode of HOSHINOYA MADE IN JAPAN Radio! Today's show is all about the awesome world of curry rice, a true favorite here in Japan. So, let's dive into the curry goodness. Imagine a plate of rice covered in this amazing curry sauce. In simple terms, it's often called "curry rice," "curry over rice," or "curry and rice" in Engl...

Sometimes, luckily, the mischievous wind flips up skirts, or when you suddenly look up, you might catch a peek of a woman's underwear while she's hanging laundry on the balcony. In Japan, they call this "panchira." Panchira is like the ultimate gift. Think about happy moments, surprises in my life. Nothing combines shock and joy quite like panchira does. The beauty of panchira is...

Ramen is a Japanese version of Chinese-style wheat noodles. However, ramen is a Japanese meal, firmly rooted in Japanese culture. This highly popular Japanese noodle dish comes in many varieties. The broth can be made from chicken or pork stock, with kelp (kombu), bonito flakes (katsuobushi), a kind of mushroom (shiitake), onions, miso, soy sauce and salt. The noodles can be thin, thick, twisted o...

You know, when you've got stuff you're supposed to do but you just don't feel like doing it, you end up super focused on other things, right? What's up with that kind of focus though? Like, take studying English for instance. You know you gotta do it, but you're not really in the mood. So, you end up watching random YouTube videos for like six straight hours, even if you're...

Osechi ryori is special dishes prepared to celebrate the New Year. Originally it was prepared by New Year’s Eve(Omisoka). Therefore, no one had to spend time cooking during the first three days of the New Year. Each of the foods has some symbolic meaning. Some meanings are based on appearance and some are based on the sound of the word. Salted herring roe (kazunoko) represents prosperity and many...

Kaiseki ryori is a highly refined style of traditional Japanese cuisine. It is served in fine Japanese inns and restaurants. The full-course meal is served in several stages. Each comes on a separate dish, with great attention given to appearance. There is a basic order. First there are appetizers, sashimi (sliced raw fish), suimono (clear soup), yakimono (grilled fish), mushimono (steamed food),...

Nori is an edible seaweed. It is called “laver” in English. It grows naturally on exposed shores and is cultivated in some places. It is either purplish red or green, but both varieties turn black when dried. Dried nori is made into letter-size sheets and packed into bundles for sale. Nori is toasted and used to wrap rice balls and roll sushi (makizushi). Nori is sometimes served with rice at brea...

Tofu is known around the world as “tofu.” First, soy milk is made by soaking and grinding soybeans in water and then boiling and straining the juice. Then by adding nigari, it thickens into tofu. This is made in large blocks and sliced into small portions for sale. The main two types are momendofu and kinugoshidofu. The first type is standard. The second type is finer in texture and commonly used...

Soy sauce and bean paste are two basic flavorings of Japanese cuisine. Both are made from soybeans. Soy sauce (shoyu) is made by fermenting soybeans with water, salt, and yeast Soy sauce is used in cooking and as a condiment when food is served. Miso is made by mixing steamed, mashed soybeans with salt and yeast (koji), a fermenting agent. Koji is made by adding kojikin to different types of grain...

Many kinds of noodles are made from buckwheat flour. Usually some wheat flour is added. In kakesoba the noodles are served in a delicious brothwith finely sliced long onions (naganegi) on top. In zarusoba the noodles are boiled and then served cold on a thin bamboo mat. The noodles are dipped into a dipping sauce with condiments like naganegi and wasabi paste. Like spaghetti, the noodles can be ma...

Sushi is vinegared rice combined with ingredients such as raw fish, shellfish or cooked egg. There are four basic types of sushi. Nigirizushi is made of a small handful of sushi rice with a bit of wasabi and a slice of raw fish on top. It is also called Edomaezushi. Instead of fish, it may have octopus (tako), shrimp(ebi), salmon roe (ikura), sea urchin (uni), or squid. To eat it, dip it lightly i...

In the Japanese diet, rice, not wheat or potatoes, is the main source of carbohydrates. Rice has less protein than wheat, but the protein quality is higher. Rice is usually boiled and eaten plain. It is served in bento and meals at the table. Japanese rice is mediumgrain rice, so the grains stick together, and it is easier to eat with chopsticks (hashi) than a fork or spoon. It can be formed into...

Welcome, dear listeners, to a captivating journey into the world of saké, a beverage that's not just a drink, but a reflection of Japanese craftsmanship and culture. In this audio program, we'll immerse ourselves in the art of saké brewing, its rich history, and the traditions that surround it.       Picture this: Saké, brewed from fermented rice, a delicate dance of flavors and techniques...

#19 Umami Odyssey: Unveiling the Soul of Traditional Japanese Cuisine   Welcome, dear listeners, to a journey through the essence of traditional Japanese cuisine. In this audio, we'll unravel the artistry behind the globally celebrated washoku, where every flavor is a story waiting to be told. At the core of washoku are two foundational elements – kombu and katsuobushi. Kombu, a dried kelp, ho...

Omotenashi is Japanese-style hospitality. It has the nuance of giving a warm reception and kind treatment to a guest. True hospitality means to anticipate the needs of a guest. The guest will rarely need to ask for any assistance, because it will be provided as soon as it becomes necessary. In a traditional inn or in a private home, omotenashi tries to provide a peaceful environment and considerat...

Zen is known around the world as the school of Buddhism that promotes the practice of meditation. The teachings of Zen were introduced from China and developed in the late 12th and early 13th centuries by Eisai and Dogen. Zen had a powerful influence on ink painting (sumi-e), noh drama, tea ceremony, flower arrangement (ikebana) and the creation of Japanese gardens (teien). It was also important i...

Obon is the Buddhist observance for honoring the spirits of ancestors. Obon was traditionally celebrated around the 13th to the 15th of July. But now that the Western calendar is used, Obon is celebrated in mid-August, instead. During this period, family members scattered around the country return to their hometown. Many companies give employees a few days off during this period. Trains, planes an...

Anime fans who flocked to see the latest work of renowned director Miyazaki Hayao did not know what to expect. The film opened in Japan on Friday, shrouded in mystery.  Studio Ghibli shared no information about it prior to the release, except for its title and a poster with an image of a bird. Miyazaki came out of retirement to direct “Kimitachi wa Do Ikiru ka,” or “How Do You Live?” – his first w...