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Unsual Japanese Customs From A Western Perspective

Japan is known for being a land of contrasts.
Attracted by this fact, more than 2 million tourists arrive in this country every year, using one of the that offer flights to Japan. If you are planning a trip to this
fascinating country soon, it might be useful to be familiar with some of the most unusual customs you may be faced

Removing your shoes as you enter a house

Most people are familiar with the Japanese custom that involves taking one’s shoes off as they enter a house.
However, there is more to this tradition than just that.

It is believed that this custom is a way of avoiding bringing dirt, mud, and dust from the streets into a home, so taking
your shoes off shows respect for your host or the owner of the house. Japanese homes have a dedicated space by the
entrance where shoes must be left and where you must change into slippers. Now, here’s what not every Westerner
knows about this tradition: if a house’s floor is raised approximately 6 inches, this means shoes must be removed and
guests should change into slippers. However, if once inside the house you notice that the floors are covered with a
tatami mat or raised 1 or 2 inches, you should also take off your slippers. Moreover, as explained in this site , you must change into a different set of slippers when
using the house’s bathroom.

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Umami is for Delicious and Savory

Umami is for Delicious and Savory
Japan is one of the few places in the world that offers the most unique and the tastiest of delicacies and cuisines, whether fried, steamed, or even raw. As the Land of the Rising Sun rises with its amazing food selections, another revolutionary offering about food is the innovation and development of the fifth taste called umami found from MSG or monosodium glutamate. We have been familiar with sweet, sour, salty, and bitter flavors, but umami, not known to many, has been tasted way before, even though it was only discovered in 1909 by a Professor of the Tokyo Imperial University, Kikunae Ikeda. He found this tang when he experimented with kombu seaweed and sought for the reason of its palatability.

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