Asari No Sumashijiru – Short Neck Clam Soup In Japan

Asari No Sumashijiru - Short Neck Clam Soup In Japan

Simple but classic, short shellfish Japanese soup is not only delicious but easy to make with a little ingredients. In Japanese, clam soup is known as sumashijiru. This soup is obviously made of shellfish called asari (shells).

Similar to other shells, short neck shells, or asari, have little flavor packed in their small shells and need a little spice. For this soup, shellfish is cooked in a pot of hot water until they are open. Shells that are not open must be removed because they are not suitable for consumption. The broth is a cloudy gray color with a subtle taste of the sea, and that’s when we know it’s ready. Soup is seasoned with salt to taste. To remove the flavor from this fine broth, very small pieces of lemon peel are used to decorate the soup. This adds enough freshness and acidity to help this soup glow.

If you are interested, another variation of Asari Sumashijiru combines the use of dashi stock bonito (katsuo), or the use of dashi konbu (kelp cans), and a little soy sauce.

An increasing number of asari farms, or small neck shells, are available at local grocery stores. Usually, farmed shells are brushed and sand has been removed before the packaging is sold. Therefore, as soon as you get home they are ready to use. Regardless, if you feel compelled to do so, please soak it in fresh water for up to one hour to remove excess sand.

If you use wild clams, rub them clean and soak them for up to an hour in a bowl of fresh water to help remove the sand. For best results, both farmed and wild shellfish must be cooked on the same day when purchased.

Know More About Natto

Nattō is a Japanese dish made from steamed soybeans fermented with bacillus subtilis. Usually Japanese people eat it as breakfast. The color is brown and sticky, the aroma is very sharp. Some people who are not familiar with the aroma, must immediately refuse to eat it.

That said, 1000 years ago a knight named Minamoto Yoshiie. He found and tasted boiled soybeans scattered in straw and was fermented (sorry for the mess maybe). Then from the 1600s (the end of the Edo period), natto became a common menu in Japan at breakfast.

Although the shape and taste are super strange, natto contains many benefits. Rich in protein because it comes from selected soybeans, and contains probiotics which are good for digestion. Natto has very unique characteristics, strong aroma, salty taste, and the sticky texture and mucus can be stretched up to 6 meters. Wow, huh?

Natto contains pyrazine compounds. Pyrazine functions to make blood clots. Natto also contains a protease enzyme which can also reduce blood clotting by fibrinolysis directly from clotting, and inhibits plasma plasminogen activator protein inhibitors. This enzyme can also help to avoid thrombosis, such as during a heart attack, pulmonary embolism, or stroke.

Natto is a very high source of vitamin K, and contains good calcium to prevent osteoporosis. Not only that, natto is also very good for skin health, helps maintain the moisture of the skin so it looks young and healthy.

Enjoy The Best Japanese Ramen At Ichiran Ramen Restaurant

When on vacation in Japan, of course, we have to try the typical food of the cherry blossoms country. One of the Japanese specialties that are very popular with tourists is ramen. In Japan, there is one of the most famous ramen shops even outside of Japan, the name is Ichiran.

Ichiran ramen shop is a favorite ramen shop for travelers. Almost all culinary lovers who come to Japan must stop by Ichiran ramen shop. The ramen shop Ichiran also has many branches, not only in Japan, even the Ichiran ramen branch has also expanded overseas.

When visiting Ichiran ramen shop, we will be greeted with a board that will show the availability of seats. With the information board, of course, can inform you about the availability of seats so that we do not need to bother asking the shop staff.

To order food in the Ichiran shop, we need to order it through a machine that has been provided. There is no need to be afraid because the name of the food comes in various languages (Japanese, English, Korean, Mandarin) is written on the machine. The most famous menu at Ichiran is Tennen Tonkotsu Ramen, priced at 790 Yen (around 100,000 rupiahs).

Although the machine has been provided to order food, sometimes visitors are confused. Therefore the manager has provided an information board on how to use the machine, problem solved!

There is one interesting place here, it’s a concentration seat. In here visitors will be given a sheet of paper that must be filled. On the paper are the characteristics of the desired ramen. Later the order will come in accordance with the paper already filled in, cool isn’t it?

Less full with ramen served? You can order kae-dama which is priced at 190 Yen. Here you will get additional ramen noodles without soup and toping, feeling too much? Just order han-dama (half a portion of kae-dama).

How, are you interested in enjoying ramen while on vacation in Japan?

Senbei – Japanese Traditional Rice Crackers

Usually senbei is closely related to Soka City in Saitama, Tokyo, which is the birthplace of thick crackers. Actually the reason I raised this theme was not far from the previous sentence. At Expo Milano in 2015, Senbei Soka managed to get great attention when it was exhibited as one of the main foods in Japan.

Therefore, senbei is increasingly popularized and even marketed abroad. Maybe this is one of Japan’s strategies to “feed” those who can strengthen their economy, hehe. Okay, when Senbei Soka skyrocketed, of course it was accompanied by a more attractive business. The proof is “Soka Senbei Garden”, a workshop that carries senbei as the main theme which is certainly run by senbei businessmen in the city called “Yamako Senbei”. Since Soka City is the place of “origin” of the crackers, the proponents offered this place as the best place for visitors to make our own senbei style and enjoy it together.

With just 324 yen, visitors can try making their own senbei without having to order in advance. Later visitors will be guided to cook senbei on a grill (one appliance per person) in a special outdoor area. Reporting from the Japan Channel, Soka Senbei Garden recently wanted to develop another taste suitable for senbei and then released to the market. Usually senbei has a slightly salty taste because it is given salt (the taste of lettuce), the taste of miso, the taste of soy sauce, the taste of sesame, the taste of seaweed, and some are sweet.

Because they want to make innovations, the initiators of the Senbei Theme Park are asking visitors, especially students from abroad to give their opinions on their “new taste” version of Senbei that might be suitable on Japanese tongues. At that time there were students from Indonesia offering shrimp paste chili paste for a new flavor, but the guide said if the taste would not sell if sold in the land of the rising sun, why is that, hihi.

Besides Senbei Soka, Hokkaido Senbei also “fights” on foreign markets. A Senbei store located in Sapporo, Hokkaido Prefecture, seeks to penetrate the world market by marketing “Samurai Senbei” products, with a variety of flavors and shapes. Senbei made from Hokkaido rice has 3 types of senbei namely “Yumepirica”; hard baked senbei, thin “Fukkurinko”, and crunchy “Oborozuki”. Samurai Senbei rice biscuits have been introduced abroad which have been carried out by participating in culinary festivals in a number of countries such as Malaysia and Hong Kong, and the plan for the end of 2015 will be Samurai Senbei sales in Chicago and New York, United States.

The Most Populer Sushi In The World

If we talk about the most popular Japanese food, what people will mention first is sushi. As we already know, sushi is a food made from rice which is added with several types of toping. Over time, there were many types of sushi in circulation. Well here are some of the most famous types of sushi in the world.

The first type of sushi is Nori Maki. This type of sushi is very popular because it has a delicious taste. Rice will be rolled with several types of topping such as crab sticks, corn, tuna, octopus and others. Later the rice will be rolled using savory and crunchy seaweed.

The second sushi is Nigiri Sushi. For this type of sushi is also a favorite of many people. But there are some people who don’t like this type of sushi. This sushi uses toping with very tasty raw materials such as squid, eels and salmon or tuna.

The third sushi is Chirasi Sushi. For this one sushi is a little different, if in general sushi will run out in one bite, then this sushi is more directed to the type of bento. There are many toppings used in this sushi such as shrimp, salmon, fish eggs, tofu, eggs and so on.

The fourth sushi is Oshizushi. For this one, the sushi is square and also has a slightly different way of making. But the taste of this sushi is very delicious. You need to know, for this type of sushi has a slightly more expensive price.

The Most Likely Japanese Food According To Zomatoes

Sushi and Sashimi

Both of these dishes are often considered the same dish. Sashimi consists of thin slices of raw fish or other seafood served with Japanese spicy radish (wasabi) and shoyu. While sushi uses seafood but is served with rice, vegetables and eggs and is usually covered with layers using nori.


This dish consists of a bowl (domburi) of rice covered with various dishes such as boiled beef (gyudon), chicken and eggs (oyakodon), fried shrimp (tendon) or fried pork and eggs (katsudon) with tofu and pickled soup. This food is very affordable because that’s why many people like it.


Tempura is seafood or vegetables dipped in batter and fried, tempura is served with sauce and daikon. The word “tempura” comes from Portuguese ‘tempero‘ (sauce) and this dish dates from the middle of the 16th century, when Portuguese and Spanish culture was first introduced to Japan.


This is a delicious vegetable soup with stuffed beef cooked in large Nabe and dipped in a bowl of raw eggs mixed. The vegetables that are usually used are leeks, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added tofu and noodles (shirataki) and ingredients cooked in sauces made from soy sauce, sugar and sweet sake (mirin).


For this dish, we can dip thin slices of beef in a pan of boiling water for a few seconds and then dip the beef in sesame sauce (goma dare) before we eat. Then, vegetables like Enoki mushrooms and Chinese cabbage, tofu and Shirataki are added.

When cooked, it is dipped in soy sauce and orange sauce (ponzu). After the beef and vegetables have been finished, udon can be added to the pan and eaten with additional flavorings such as broth, garlic, chive and daikon. This is the most economical food in Japan.


This food can be described as a tasty Japanese cake. Vegetables and minced meat or seafood mixed with dough and cooked on a skillet. Like other cakes, the okonomiyaki can be reversed to cook on both sides. Then on top it is covered with a special sauce and mayonnaise and ditaburinori and dried shale fish (katsuobushi) and fried eggs.

Bee Senbei – Unique Japanese Rice Crackers

If honey bees or common wasps are taken for harvesting their honey, in Japan there is currently a popular wasp or honeybee crackers.

Is senbei, a famous light snack from Japan, issued a new innovation on their products. The snack made from rice, now also adds whole bees as filling. The form of the bee is very complete, along with its legs and wings.

Eating bees in a number of regions in Japan is normal. The most commonly consumed bees bees are vespula flaviceps or kurosuzume bachi, which are cultivated in certain regions of Japan. Bees are deliberately cultivated as human consumption. Usually eaten with rice.

That apparently inspired the senbei manufacturer to make a new variant of their product. Rice crackers are filled with roasted wasps.

As reported by Rocketsnews24, Sunday (01/02/2015), this snack has a sweet and slightly savory taste of rice. The taste of wasps hasn’t really felt if you haven’t bit the wasp intact.

The wasp texture is very raisin-like, tender. But it doesn’t taste. It tastes a little sour and tends to be bitter, like a burning sensation.

So if you ever find your favorite crackers with a wasp on the supermarket shelf, don’t be surprised. There’s nothing wrong with trying because this snack is popular in the Rising Sun Country.

Typical Japanese Drinks Favored By Tourist

Japanese charm does not only come from the beauty of the tourist destination. You will be addicted after trying the culinary kick on the tongue. Examples such as ramen and sushinya. Not to mention the typical Japanese drink that tastes refreshing. Do you know anything? Some are below.

Japan is not only famous for its tea. You can also enjoy a serving of shaved ice known as Kakigori. Usually, this menu is served with a mixture of fruit flavor syrup, sweetened condensed milk, and additional slices of fresh fruit. Later this variant of shaved ice is increasingly diverse. In fact, some are combined with matcha.

Want to feel the tea that tastes anti mainstream? Try Sobacha. This drink is in the form of a spicy tea. The material used to make it comes from buckwheat seeds or grilled berries. Its properties do warm and refresh the body. However, you need to know if Sobacha has alcohol in it.

No less popular than Sobacha, there is another drink containing alcohol in it. Especially if it’s not Sake made from rice and yeast. Both ingredients are fermented together with water. Interestingly, there are also alcohol-free sake products. Want to try Sake? It’s best to think twice!

Mochi Cakes – Japanese Traditional Snacks

The shape, taste, method of making, and raw materials for the mochi cake seem harmless. However, in fact, at the beginning of this year as many as two people died and several others were in critical condition after eating the cake.

They add to the long list of Japanese citizens who have been killed after eating mochi cakes at the New Year’s celebration.

In fact, warnings from the Japanese government that citizens are careful to eat traditional snacks are issued regularly every year.

Mochi is a cake with a shape similar to buns. The texture is soft and somewhat chewy.

The way to make it is to cook sticky rice first, called mochigome. After cooked, the rice is pounded and crushed using a wooden sledgehammer. Next, the rice is then boiled or baked.

The average Japanese family traditionally celebrates the new year by cooking soup while heating mochi.

The mochi cake is sticky and chewy. Therefore, the cake must be chewed before it is swallowed.

The problem is, there are people, like children or seniors, having trouble chewing mochi. In fact, if it is not chewed long or just swallowed, the mocha cake is involved in the esophagus and can cause failed breathing.

According to Japanese media reports, 90% of victims of the mochi cake taken to hospital are seniors aged 65 years and over.

Chew, chew, chew. If it’s difficult, the mochi cake can be cut into small pieces so it’s easy to chew.

Every year, ahead of the New Year’s celebration, the Japanese government issued a warning to the public to consume mochi cakes in small pieces.

However, every year there are fatalities associated with the snack.

At the turn of 2014 to 2015, the number of victims of Mochi cake reached nine people. Then in 2016 one person became a victim. And at the end of 2017, two people died.

That number does not include victims in critical condition, but escaped death.

Do You Know About Dashi ?

Umami is the key. Without it, cuisine will not have rich taste. During this time we know four flavors, sweet, bitter, salty, and sour. Savory or umami is the 5th taste.

Umami in Japanese cuisine is produced by dashi, a Japanese-style broth. This broth has a tendency to blend with other taste sensations.

Therefore, dashi is used in almost all dishes, from udon, miso soup, to rice preparations.

Chef Masaharu Tada from the Japanese Embassy in Indonesia confirmed this. “Dashi is a cook,” he said.

One important component in making dashi is bonito. You may often hear it later in reporting on expired materials used by a Japanese restaurant.

Bonito is actually the name of a fish, usually known as tuna skipjack. Or if we know it as skipjack. katsuobushi itself takes a long time – more than one month – because it goes through a series of processes, ranging from cutting the head, skinning, and cleaning the contents. Part of the fat in the abdomen is also eliminated because it complicates the preservation process.

After that, this piece of bonito meat was boiled for about one and a half hours. Fish bones are removed after boiling. The process continues with fumigation. This is the longest step, taking about a month.

After that the remaining smoke is cleaned from the surface. Bonito then dried in the sun.

After drying, the bonito is put into a closed room for the fermentation process. Mushrooms that grow on the surface are then thrown away.

This process is repeated until bonito meat is very dry and hard like wood. Mushrooms can’t grow anymore, and katsuobushi is ready.

Magurosoba, Halal Restaurant in Japan That Provides Cold Soba

One of the ‘challenges’ for most Muslim tourists from Indonesia who will travel to Japan is finding a halal food menu. However, along with the growth of tourist visits in Japan, now in Japan has begun to emerge culinary choices that are friendly to tourists who are Muslim. One of them is Magurosoba, a typical restaurant with cold soba that you can visit while in Japan.

Located in the Asakusa area, Tokyo, you can find this halal restaurant by walking for five minutes from Asakusa Station. Magurosoba restaurant is open from 11:30 until 10 pm local time. You need to know, on average, visitors in this restaurant spend 3000 yen, or 385 thousand rupiah per person.

Then, what is typical of Magurosoba? As the name suggests, this halal labeled restaurant provides buckwheat noodles made from wheat. The soba noodles themselves are Japanese specialties which can be eaten in various ways, including yakisoba, kakesoba (hot soba), and zaru soba (cold soba), and between instant foods, fast, home style, and Michelin quality, and with all styles different toppings, you are guaranteed to always be able to find new flavors of soba wherever you taste various soba noodles.

In the Magurosoba restaurant itself, there is one mainstay menu that is hunted by many visitors, namely cold zaru soba aka soba with tuna broth and given a maguro sashimi topping. The combination of the unusual flavors of this dish produced by the chefs at Maguro Soba will truly arouse your taste buds.