Cultural Study

Ume, Japanese Plum 梅 Ume Ume, Japanese Plum or Japanese Apricot , is known as a flowering tree that first colors early spring in Japan after winter. It has a long history as a garden plant that adds elegance to landscapes. Its fruits are also liked and often used in Japanese cuisine. Traditionally, ume is considered an auspicious item together with other things. Ume belongs to the rose family (Rosaceae) together with sakura, Japanese cherry. It is a deciduous broad-leaf tree native to China. Its tiny blossoms, often pink or white with five petals, bloom in Japan's early spring, mainly between February and March. At its peak, the blossoms give off relaxing, slight sweet scent in nearby areas. It is one of the earliest flowers enjoyed in spring therefore the Japanese get to know that the spring is around the corner as soon as they find ume blossoms started to bloom. Because of its elegance, ume has been loved for long years in Japan. The famous figure in Japanese history who love...

Natto 納豆 Natto, Fermented Soy Beans Natto refers to fermented soy beans in Japan. It is one of the traditional Japanese foods and often considered as a healthy dish. Fermented soy beans in fact can be seen in other Asian countries but Japanese natto is unique in some ways. Natto can be used for many kinds of Japanese dishes particularly for casual ones. Generally, Natto is made with soy beans. In a traditional way, steamed soy beans are kept wrapped in a  bundle  of rice straws being warmed for a few days.  Due to fermentation caused by Natto Bacteria, a kind of  grass bacillus found on rice straws, the beans get browny, sticky, and smelly. These days, however, natto is mostly made only by adding the bacteria, not using rice straws, by designated food manufacturers for sanitary reasons. Natto is known for being full of nutrition; it is rich in protein, calcium, iron, and vitamins. In particular, Nattokinase, an enzyme  found only after fermentation, is drawing...