Atsu Atsu: Exploring the Heartwarming Comfort of Oden

Posted on November 23, 2023 by Zojirushi America Corporation

Oden, also known as Japanese hot pot, is a culinary gem that warms the heart and soul. It is often associated with communal gatherings and celebrations in Japan, such as welcoming in the New Year or celebrating festivals during the winter months. Traditionally, oden comprises various ingredients like daikon radish, konnyaku (a jelly-like ingredient), boiled eggs, and fish cakes, all simmered in a soy-based broth. The slow simmering process allows flavors to meld together, creating a harmonious blend that’s both soothing and satisfying. In this blog, we’ll explore everything you need to know about oden, from its history, flavor, and cultural significance. We’ll even share how you can make an easy pot of oden at home with Zojirushi.

History of Oden

The history of oden can be traced back to the late 19th century when it emerged as a popular street food in Japan. Street vendors would set up stalls, particularly during the chilly winter months, to serve this warming dish to passersby. The dish’s humble beginnings reflect its role as a comforting and affordable meal for the masses.

Oden’s origins can be traced back to a dish called “dengaku,” which was simply tofu grilled over an open flame and topped with a miso sauce. Dengaku was a popular dish among Buddhist monks, who would eat it during the winter months to stay warm. Over time, dengaku evolved into oden, with new ingredients added to the broth, such as daikon radish, konnyaku, and fish cakes. The dish became more widely available as restaurants and food stalls began serving it.

Oden quickly gained popularity as a winter staple thanks to its heartwarming and nourishing qualities. Simmering various ingredients in a communal pot created a sense of warmth and togetherness, making it a perfect choice for gatherings with family and friends during the cold season. Today, oden remains a popular dish throughout Japan. It is enjoyed by people of all ages and from all walks of life. Oden is often served as a snack or light meal but can also be eaten as a main course.

**The Meaning of “Atsu Atsu“**

Atsu atsu (あつあつ) is a Japanese onomatopoeia that describes something that is hot or steaming. It is often used to describe oden, as the dish is typically served piping hot. The word “atsu atsu” perfectly captures the essence of oden, a dish that is both heartwarming and comforting. Atsu atsu can also be used to describe other foods that are hot, such as ramen, soup, and tempura. It can also describe other things that are hot, such as a bath or a sauna. So, the next time you enjoy a piping hot bowl of soup, you can say, “atsu atsu!”

Regional Variations of Oden

As oden spread across Japan, it underwent regional adaptations, reflecting local tastes and available ingredients. Different regions began to develop their own styles of oden, incorporating popular or abundant ingredients in their areas. This regional diversity is one of the hallmarks of oden. Here are a few examples of regional variations of oden that you might find:

Kanto-style oden: Kanto-style odenis the most common type of oden, characterized by its soy sauce-based broth. Popular ingredients in Kanto-style odeninclude daikon radish, konnyaku, boiled eggs, and fish cakes.

Kansai-style oden: Kansai-style oden is characterized by its sweeter broth, made with a combination of soy sauce, sugar, and mirin. Popular ingredients in Kansai-style oden include beef tendon, tofu, and chikuwa (a type of fish cake).
Hokkaido-style oden: Hokkaido-style oden is characterized by its smoky flavor, which comes from cooking the ingredients over an open flame. Popular ingredients in Hokkaido-style oden include seafood, such as scallops and crab, and vegetables, such as potatoes and carrots.

**Popular Oden Ingredients**

Oden is a delicious and versatile dish that can be enjoyed by people of all ages, and the great thing about it is that you can truly make it your own! People often add their own favorite ingredients to oden, such as meatballs, shrimp, or vegetables. Some people also like adding different condiments to their oden, such as Japanese mustard, shichimi togarashi (seven-spice blend), or grated daikon radish.

Some of the most popular oden ingredients include:

Daikon radish: Daikon radish is a Japanese radish known for its mild flavor and crunchy texture. It is a popular ingredient in oden because it absorbs the broth well and adds a touch of sweetness.
Konnyaku: Konnyaku is a jelly-like ingredient made from the corm of the devil’s tongue yam. It is a popular ingredient in oden because it is low in calories and fat and has a unique texture.
Boiled eggs: Boiled eggs are a classic oden ingredient. They add protein and flavor to the broth.
Fish cakes: There are many different types of fish cakes used in oden. Some popular types include chikuwa, satsumaage (a deep-fried fish cake), and hanpen (a steamed fish cake).
Meatballs: Meatballs are a popular addition to oden. They add protein and flavor to the broth.
Vegetables: Some popular vegetables used in oden include potatoes, carrots, and cabbage.

**How to Make Oden at Home**

Now, let’s bring the heartwarming comfort of oden into your kitchen. Here’s a simple guide to making oden at home with your Gourmet d’Expert® Electric Skillet (EP-RAC50). The great thing about this recipe is that you can set it and forget it; before you know it, dinner is served! Click here for the full recipe.

Oden’s food history is a testament to the enduring appeal of this heartwarming dish. From its humble beginnings as street food to its role as a beloved winter staple, oden has continued to evolve and adapt while remaining a symbol of comfort and togetherness in Japanese cuisine. Its regional variations and enduring popularity in modern times showcase the timeless nature of this culinary treasure. How do you like to make your oden? Make sure to show us how you use your tumbler throughout the day by sharing your comments and tagging us on Twitter, Facebook, or Instagram. #Zojirushi #ZoFan

Shaki Shaki: Exploring the World of Japanese Pickles (Tsukemono)

Posted on October 27, 2023 by Zojirushi America Corporation

Pickling is both an art form and a science in Japan, taking on a spectrum of textures, flavors, and colors. Whether served in simple bento lunches or multi-course kaiseki feasts, these side dishes are always a special part of each meal. If you’re new to Japanese pickles, let us introduce you to these nutrient-packed, crunchy, and delicious side dishes.

The Art of Pickling in Japan

Pickles in Japan can encompass a wide variety of vegetables, fruits, and even seafood that are preserved in a mixture of salt, vinegar, and other seasonings. “Shaki shaki” (シャキシャキ) is an onomatopoeic term that describes the crisp and crunchy texture of fresh vegetables and is a testament to the satisfying crunch of a well-made pickle. The next time you enjoy a perfect pickle, remember to say “shaki shaki“!

In Japanese cuisine, pickles are categorized into several types, each with its own distinct preparation method and flavor profile. Here are the most common ones:

Salty Pickles (Shiozuke): These pickles are preserved in salt and often include vegetables like cucumbers, radishes, and eggplants. The salt draws out excess moisture, leaving the vegetables with a pleasing crunch. The salty and savory notes make them a perfect accompaniment to rice.
Sweet Pickles (Amazuzuke): As the name suggests, these pickles are sweet and tangy. They are often made using sugar, vinegar, and soy sauce, resulting in a delightful contrast of flavors. Daikon radish and ginger are commonly used for amazuzuke.

Sour Pickles (Suzuke): These pickles are typically preserved in vinegar, which imparts a zesty and tangy flavor. One well-known example is “umeboshi,” or pickled plums, which have a strong sour taste and are used sparingly due to their intensity.
Fermented Pickles (Nukazuke): Nukazuke involves fermenting vegetables in a rice bran mixture known as “nuka.” This method imparts a complex umami flavor and is often used for veggies like cucumbers and radishes. The fermentation process can take several weeks, resulting in a unique depth of flavor.

Cultural Significance

Beyond their culinary appeal, pickles hold cultural significance in Japan. They are a symbol of preservation and resourcefulness, as pickling allowed people to enjoy vegetables year-round, even in the absence of fresh produce. Additionally, pickles are often associated with celebrations and rituals, such as the Japanese New Year’s tradition of eating “osechi ryori,” a special assortment of dishes that includes various types of pickles.

Health Benefits of Pickles

In addition to being delicious, Japanese pickles also offer a range of health benefits. Many types of pickles are low in calories and fat, and the fermentation process involved in some pickles, such as nukazuke and some kimchi varieties, promotes the growth of probiotics—beneficial bacteria that support gut health and digestion. These probiotics contribute to a balanced gut microbiome, potentially aiding immune function and nutrient absorption.

Furthermore, pickled vegetables often retain the nutritional value of the vegetables used, including vitamins, minerals, and dietary fiber. Pickled daikon radish is a good source of vitamin C, while pickled cucumbers provide essential nutrients like potassium and vitamin K. Antioxidants in certain pickles may also help combat oxidative stress in the body. When enjoyed as part of a well-rounded diet, Japanese pickles can be a flavorful and nutritious choice that supports overall well-being.

Exploring the Diversity of Japanese Pickles

Japan’s regional diversity is reflected in its pickles, with each area boasting its own unique specialties. For example, Kyoto is known for its “senmai-zuke,” thinly sliced pickled vegetables, while Hiroshima is famous for “fukujinzuke,” a spicy pickle blend served with okonomiyaki. The next time you enjoy a Japanese meal, pay attention to the pickles on your plate – they are not just side dishes but a vibrant expression of tradition and taste.

Whether you’re a fan of salty, sweet, sour, or fermented flavors, there’s a pickle for everyone to love in Japanese cuisine! Have you tried Japanese pickles before? Where and how have you tried them? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan Continue reading →

Hoka Hoka: The Sound of Perfectly Steamy Japanese White Rice

Posted on September 25, 2023 by Zojirushi America Corporation

In Japan, the sound of perfectly cooked white rice is known as “hoka hoka.” This onomatopoeia perfectly captures the gentle popping and bubbling of the rice grains as they cook, a sure sign that they are cooked to perfection.

Hoka hoka is a sound that we at Zojirushi love to hear. White rice is a staple food in Japan, and it’s essential to many traditional dishes. For rice to be considered perfectly cooked, it must be fluffy and tender, with each grain separate and distinct.

There are many different ways to cook white rice, but the most important thing is to use the right type of rice. Japanese rice is short-grain rice that is high in starch. This starch helps to create the fluffy texture that is characteristic of perfectly cooked Japanese rice. If you want to learn about different types of rice or see what rice looks like when it’s over or under-cooked, visit our Rice Guide here.

Making White Rice

Ready to make some white rice now? Here are some tips for perfectly and deliciously cooked Japanese white rice in your Zojirushi rice cooker:

Use the correct type of rice. Japanese rice is short-grain rice that is high in starch. This starch helps to create the fluffy texture that is characteristic of perfectly cooked Japanese rice.
Rinse the rice thoroughly with cold water. This will remove any excess starch that can usually makes it clump, become yellow, and brown the bottom. It’s important to rinse the rice until the water runs clear.
Use the correct amount of water. The amount of water you use will depend on the type of rice you are using and the size of your rice cooker. Zojirushi rice cookers come with a measuring cup and a water level guide inside the cooking pan, so it’s easy to get the right amount of water.
Don’t open the lid while the rice is cooking. This will release steam and can make the rice tough.
Fluff the rice with the rice spatula after it’s cooked. This will release steam trapped in the rice and will separate the grains and make the rice light and fluffy.

Hoka hoka is not only the sound of perfectly cooked white rice, it’s also a metaphor for the joy of eating a delicious Japanese meal. When you hear the sound of hoka hoka, you know that you are about to enjoy a taste of Japan!

At Zojirushi, we believe that everyone should be able to experience the joy of perfectly cooked Japanese white rice. Have you heard hoka hoka when making rice before? Share your thoughts, comments, and questions with us on Twitter,

Explore the Delightful World of Puru Puru: Kanten (Agar Agar) in Japanese Desserts

Posted on August 25, 2023 by Zojirushi America Corporation

Hey, Zo fans! Have you ever had a dessert that not only tastes amazing but also has a playful wobble that brings a smile to your face? That’s where “puru puru” comes into play! It’s the perfect way to describe the delightful texture of kanten, which is a vegan ingredient derived from seaweed. Specifically made from red algae, and also known as agar-agar, kanten is a versatile and flavorless ingredient that adds a gelatinous magic to Japanese sweets, giving them their distinct puru puru charm.

From the exquisite wagashi served during traditional tea ceremonies to the classic sweet jelly called yokan, kanten is the secret star ingredient that adds that extra bit of fun to Japan’s most delightful desserts. Join us as we embark on a tantalizing journey into the realm of Japanese desserts and kanten today!

History & Etymology of Kanten

The term “kanten” traces its roots back to Japan’s Edo period (1603-1868). Derived from the Malay word “agar-agar,” meaning “jelly” or “vegetable gelatin,” kanten found its way into the Japanese lexicon centuries ago. Kanten became popular during the Edo period as a substitute for gelatin, which was costly and scarce at the time. Japanese confectioners embraced the unique texture and gelling properties of kanten, incorporating it into various traditional sweets.

Over time, kanten gained prominence as a versatile ingredient, lending its signature wobble and firm-yet-yielding texture to wagashi, yokan, anmitsu, and other beloved Japanese desserts.

Where to Find Kanten

Today, kanten is readily available in many forms, including powdered, flakes, and solid bars. You can find it in well-stocked Asian grocery stores, specialty food stores, or even online retailers. Its increasing popularity and versatility have made it more accessible for home cooks and culinary enthusiasts eager to explore the world of Japanese desserts.

Does Kanten Have Any Nutritional Value?

Apart from its culinary appeal, kanten offers some nutritional benefits. Being derived from seaweed, it is a source of dietary fiber and contains no fat or cholesterol and is naturally vegan and gluten-free. Kanten is also low in calories, making it an attractive choice for those seeking lighter dessert options. Additionally, it is rich in minerals such as calcium and iron, contributing to a well-rounded nutritional profile.

Kanten: The Perfect Ingredient For Vegan and Gluten-Free Desserts

Chefs and home cooks have embraced kanten as a vegan and gluten-free alternative, making it a game-changer for those with dietary restrictions. With kanten, you can enjoy the magic of puru puru in vegan and gluten-free desserts. Think refreshing fruit-filled kanten jellies with juicy chunks of seasonal goodness or dreamy plant-based panna cottas infused with flavors like matcha, coconut, or floral essences. The possibilities are endless!

So, why not dive into the world of kanten and indulge in the delightful textures and flavors it brings to your sweet creations? Have you made Japanese desserts with kanten before? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

Tempura: A Crispy Japanese Delicacy with a Rich History

Posted on July 25, 2023 by Zojirushi America Corporation

Known for its irresistible flavors and addictive crunch, tempura is a celebrated Japanese dish that holds a special place in the hearts of local and global food lovers alike. Whether you’re enjoying tempura on a rice bowl, with noodles, or just by itself, this crispy, flavorful, and utterly delightful dish is perfect for any time of day and any time of year! Are you ready to learn more about the history of tempura? Let’s dive in!

**What is Tempura?**

Tempura is a popular Japanese dish consisting of lightly battered and deep-fried seafood, vegetables, or even sweets. The hallmark of tempura lies in its delicate, golden-brown crust that encases the ingredients, giving them a satisfying crunch with each bite. The batter used in tempura is typically made from a simple mixture of flour, water, and sometimes egg.

Tempura is traditionally served with a light dipping sauce called “tentsuyu,” made from a blend of dashi (a Japanese stock), soy sauce, and mirin (a sweet rice wine). In addition, tempura is often accompanied by grated daikon radish and a sprinkle of freshly grated ginger, providing a refreshing and tangy element to the dish.

**History of Tempura and Etymology**

The word “tempura” itself has an interesting etymology. It is believed to have been derived from the Portuguese term “temporas,” which refers to a fasting period in the Catholic tradition. When Portuguese missionaries arrived in Japan during the 16th century, they introduced the concept of frying food, and the term “tempura” was adopted to describe this cooking method. The onomatopoeic phrase “saku saku” is often used to describe the crisp texture of tempura when bitten into. The next time you enjoy deliciously crispy tempura, you can say, “saku saku!”

**Popular Types of Tempura:**

Tempura offers a diverse array of ingredients, each boasting its own distinct flavor and texture. Some of the most popular types of tempura include:

Ebi (Shrimp tempura): A classic and beloved choice, shrimp tempura showcases succulent, tender shrimp coated in a crispy batter.
Kakiage: A delightful combination of various vegetables, such as onions, carrots, and green peppers, finely julienned and mixed together before being deep-fried into a flavorful medley.
Nasu (Eggplant): With its creamy texture and subtle sweetness, eggplant tempura adds a unique twist to the tempura experience.
Kabocha (Japanese Pumpkin): The natural sweetness of kabocha shines through in tempura form, providing a delightful contrast to the crispy exterior.
Anago (Sea Eel): Delicate and tender, anago tempura offers a melt-in-your-mouth experience that is sure to satisfy seafood lovers.

How to Make Tempura with Zojirushi

Are you ready to make tempura for yourself now? Try our assorted Tempura recipe, which incorporates shrimp tempura, green bean tempura, mushroom tempura, and carrot tempura.

Whether you’re savoring it in a traditional Japanese restaurant or trying your hand at making it in your own kitchen, tempura offers a delightful experience that highlights the beauty of simplicity and expert frying techniques. Tell us, how do you like to enjoy tempura? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan