Higashi, dry confectionery, is a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi. This word can be said as the antonym of namagashi, and the definition can include rakugan, konpeito, senbei, arare, and so on

Narrower definition of higashi is ones made generally with one or more kinds of sugar, particular sorts of flour, and some other additives, while there are some made solely of sugars.

The flour used in higashi is usually made of rice, which has many different varieties of its own. Flours made of other ingredients, like azuki, soybean or green pea and starches are often used too.


Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle , known as udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido.  Soba that is made with newly harvested buckwheat is called “shin-soba”. It is sweeter and more flavorful than regular soba.


Bento is the Japanese way of saying  take-out  meal, but bento boxes are typically used for serving meals at home or at sit-down restaurants. If you travel through Japan, you will find many restaurants serving food in bento boxes because they often have many compartments and make it easy to store food. Many bento boxes, such as our own, have a lacquer surface, which leave the boxes with an attractive, glossy finish.

Bento boxes range from small to large, and from plain to uniquely decorated. They are great for serving your family, and even better to use when entertaining guests. There is no better way to serve an authentic Japanese meal than with our great bento boxes.

Sakura Mochi

An old-time Japanese favorite! Pickled cherry leaf wrapped around the cake. Some people don’t eat the leaves but it is supposed to bring out the sweetness of the bean paste inside and transfer the cherry scent to the cake.

Mochi is a Japanese rice cake made of glutinous rice, not to be confused with gluten, pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is also a prominent snack in Hawaii, South Korea, Taiwan.

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Aomikan is a green tangerine that are available in Japan from around the end of August though September. There are simply tangerines that have been harvested a few weeks early. They are tart and tangy.


Wasabi is Japanese horseradish. It is most famous in form of a green paste used as condiment for Sashimi and Suschi. However, wasabi is also used for many other Japanese dishes.

The wasabi plant Wasabia japonica also incorrectly equated to Eutrema japonica, a member of the cruciferous family, is native to Japan and is traditionally found growing in or by cold mountain streams. The earliest cultivation of wasabi in Japan dates back to the 10th century. The grated ‘rhizome’ or above-ground root-like stem of this plant has a fiery hot flavor that quickly dissipates in the mouth, leaving a lingering sweet taste, with no burning sensation.


Natsumikan is a bitter Japanese citrus fruit in season during the summer months. Several wagashi confection stores in Kyoto are quite famous for their chilled natsumikan jellies, in which the jelly is usually inside the hollowed out whole natsumikan fruit peel. They are a bit expensive but are quite a dramatic presentation so are often given as gifts.


Kumquats or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or placed within Citrus sensu lato. The edible fruit closely resembles that of the orange (Citrus sinensis), but it is much smaller and ovular, being approximately the size and shape of an olive.

Akebi Fruit

9541 copyThe akebi is the purple fruit of a wild akebia vine that grows on Honshu and Kyushu. It feels soft to the touch. It’s shape is roughly that of what you’d get if you tried to smush an apple into a banana-shape but gave up about halfway. The part you want to eat is the sweet whitish inside, although that the purple skin and black seeds are also edible. For many Japanese, the appearance of the akebi fruit is a symbol that Autumn has finally arrived.


Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring, and is sometimes spicy. It can be used in Japanese cooking for pickling foods for onigiri, or rice balls.

Onigiri also known as omusubi or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori seaweed. Traditionally, an onigiri is filled with pickled ume, umeboshi, salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative.

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Tempura was introduced to Japan in the mid-1600s by Portuguese sailors. The word tempura can be derived from the Portuguese oun tempero, resulting in a spice or seasoning, or from the verb temper, which means for the season. There is still today a dish in Portugal like tempura to Peixinhos da Horta called the garden’s fish.

Tempura is the Japanese cuisine of fried food that is served with dipping sauce tentsuyu comprising a kind of seaweed dashi broth, mirin rice wine and a sweet Japanese soy and grated daikon, Asian radish and sliced ginger. Bits of sponge usually, fish, shrimp, quid, potatoes and lotus root dip in a bread coating, consisting of water, flour and egg yolk and then deep-fried for 2-3 minutes.


Sashimi is a Japanese delicacy primarily consisting of fresh, untreated raw fish, even thin slices of raw beef can be included. verything is sliced into very thin pieces, but dimensions vary depending on the type of item and chef, and served immediately with only dipping sauce, soy sauce with wasabi paste and thinly sliced ginger and shredded Daikon radish. Often we mix together, here in the West, that right with Sushi.

The word sashimi means “pierced body”= sashimi = sashi pierced sticked and= mi, body, meat, may derive from the culinary ractice of sticking the fish’s tail and fin to the slices in identifying the fish being eaten.



Kaiseki means stone in the bosom, and  refers to a practice where Zen monks would avert famine by heating stones in the folds of their Obi. The term came to mean a light vegetarian meal served before a tea ceremony, perhaps with reference to the simple meal to the monks who  knew of the famine as much as a hot stone was.