All tagged #ACAinJapan

Suribachi & Surikogi (Japanese Mortar & Pestle)

Before moving to Japan I enjoyed perusing global Asian markets with my best friend Jessi, especially the largest one in Raleigh, North Carolina called Grand Asia Market. This market provided an in-depth spotlight of food, cooking supplies, and more from various Asian countries such as China, Vietnam, Thailand, Japan, and more. In my earlier visits, I remember seeing a unique bowl with ridges on the inside and it was paired with a wooden stick. I was so intrigued that I decided to go ahead and buy it. I must say it was one of the best purchases I ever made from that market as well as in general when it came to my arsenal of cooking tools. After doing some research I found out that it was a Japanese mortar and pestle called suribachi and surikogi, respectively!

The Japanese Cucumber #ACAinJapan

Today we begin with one of Japan’s most common vegetables that’s used on a daily basis and that is the Japanese Cucumber! It is known as “Kyuri” in Nihongo and I have to say that this has become my favorite type of cucumber! Like other cucumber varieties, the Japanese cucumber has a light and crisp taste. However, this cucumber is not bitter and it actually has a slight sweetness to it when you take a bite…