This week we are talking peppers. No, we have not transmogrified into voluble versions of those slivery red and green things, although our passions are usually hot and comments occasionally acerbic. We are referring to those fruits that are widely considered to be vegetables and eaten as such. If that is a bit confusing, the … Continue reading Talking Peppers →

There are many reasons to sing the praises of fermentation. Sandor Katz kicks off his wonderful Wild Fermentation by stressing the fact that fermented foods are “alive with flavor and nutrition” and tend to pack a pungent punch that we find very appealing. He then proceeds to list some of our favorite foods: “…stinky aged … Continue reading The Pickles of Nara →

Italy, Greece, Spain, Croatia, yes, but Japan??? The answer is an unequivocal “Yes.” The subject is olive oil. That Japan can produce high-quality olives and the oil therefrom does not surprise me. I have been eating Japanese olives off and on for roughly fifteen years. I did not have the opportunity to taste Japanese olive … Continue reading The Olive Trees of Gunma and Their Oil →

I think there are a number of things that can be confidently stated about miso. First, there are big differences between the mass-produced versions of the product and those that are labeled “craft” or “artisanal,” with the latter nearly always being more complex and satisfying. Second, it is healthful. Third, it is an old product … Continue reading Oh, Say Can You See How Good This Product Can Be?: Say Inc.’s Hanamamemiso, Part 2 →

On December 5, 2025, I attended JFEX Winter at Makuhari Messe. The first series of booths that I encountered was comprised of companies from Gunma Prefecture, with products ranging from miso to yogurt and beyond. At drinkingjapan.org we have written about Gunma and its output many times. If you would like to see past entries, … Continue reading Oh, Say Can You See How Good This Product Can Be?: Say Inc.’s Hanamamemiso, Part 1 →

Last week we looked at an artisanal vinegar designed for drinking. This week we will turn our attention to the rarefied world of balsamico tradizionale, that’s the slow-aged variety of balsamic vinegar, not the kind that you may run across at your local supermarket. If there were a musical composition best suited to accompany the … Continue reading Traditional Balsamic Vinegar →

The practice of drinking vinegar is fairly well established in certain quarters. This is usually done because it is believed that vinegar is salubrious, rather than because drinking it can be a gratifying experience in and of itself. I used to be in the habit of mixing up my own vinegar-based libation using rather mundane … Continue reading Gaba Berry: Made in Kyushu Cacao Vinegar →