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Japan Travel Diary: Week 4

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Somebody once told me Nordic countries and Japan have a lot in common in the way we see life. We like minimalist stuff, we find happiness in the little things, and we have great eyes for design. I don’t disagree. Almost everything I’ve looked at in Japan pleases me aesthetically.

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Authentic Cuisines

Salmon Sushi: The Norwegian Invention That Encaptured Japan

Salmon is a relatively new addition to the sushi menu making its rise to popularity remarkable, a story that is both an allegory of shifting taste trends across Japanese demographics and the opening of one of Japan’s most iconic cuisines, sushi, to the world.

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Look at the menu of any sushi shop in Japan and you will almost certainly see salmon: fatty, tender and bright orange. And for good reason, in a 2017 survey by the seafood company Maruha Nichiro, the fish was found to be the most popular neta (topping) for the sixth year in a row, ranked far higher than the more traditional tuna and halibut.

But salmon is a relatively new addition to the sushi menu making its rise to popularity remarkable, a story that is both an allegory of shifting taste trends across Japanese demographics and the opening of one of Japan’s most iconic cuisines, sushi, to the world.

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Proin sodales sit amet enim id venenatis. Ut sodales orci et ante eleifend ultrices. Integer pharetra quis diam et ultrices. In tristique sagittis faucibus. Nam volutpat justo non erat scelerisque cursus. Curabitur pharetra metus ante, quis consectetur enim dictum eget. Cras eu mattis eros, faucibus gravida velit. Curabitur congue arcu felis, et consequat quam feugiat nec. Quisque dapibus felis a fermentum euismod. Praesent blandit pretium eleifend. Nunc hendrerit nibh at porta sollicitudin. Vivamus aliquam leo neque, nec imperdiet ante rhoncus ac. Etiam blandit massa ut libero accumsan accumsan. Phasellus ut dui in ligula hendrerit volutpat nec a leo. Morbi interdum est non lectus porttitor pharetra. Nam sed blandit orci, sit amet blandit ipsum.

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Japan

Japan Travel Diary: Last Week

I didn’t plan to write a 5th entry for this series. But, as it’s nearly impossible to travel the world right now due to this damn virus, I find myself missing Japan.

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I didn’t plan to write a 5th entry for this series. But, as it’s nearly impossible to travel the world right now due to this damn virus, I find myself missing Japan. Just the little things here and there. From friends and food to Japan’s funny obsession with putting animals in strollers.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed elementum, lacus nec egestas egestas, sem nulla pellentesque arcu, sed lacinia odio est id elit. Quisque ac tempus metus. Nam tempor neque risus, a tincidunt dolor consequat et. Fusce mollis tellus sed tristique pellentesque. Quisque velit turpis, scelerisque ac orci sodales, efficitur volutpat eros. Donec volutpat augue non tempus efficitur. Duis orci velit, maximus eget tincidunt sit amet, vulputate sit amet sem. Nunc ligula felis, porta vitae sem vitae, porta interdum justo.

Quisque quis lobortis purus. Etiam aliquam nulla eleifend hendrerit iaculis. Fusce placerat vitae magna et dapibus. Phasellus ac sem in turpis vulputate fermentum at sed orci. Nulla feugiat massa eget molestie dictum. Ut vel sollicitudin sem. Maecenas consequat arcu vel urna auctor, nec pulvinar metus varius. Curabitur metus neque, fermentum vitae erat vitae, sagittis bibendum lacus. Pellentesque eget lorem ipsum. Quisque quis mattis arcu. Donec id massa justo. Sed consectetur imperdiet nulla id laoreet.

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Authentic Cuisines

Tracing the Origin of Udon

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Udon (饂飩, usually written as うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin.

The flavour of broth and topping vary from region to region. Usually, dark brown broth, made from dark soy sauce (koikuchi shōyu), is used in eastern Japan, and light brown broth, made from light soy sauce (usukuchi shōyu), is used in western Japan. This is noticeable in packaged instant noodles, which are often sold in two different versions for east and west. Currynanban is another popular variation, served in curry broth.

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Proin sodales sit amet enim id venenatis. Ut sodales orci et ante eleifend ultrices. Integer pharetra quis diam et ultrices. In tristique sagittis faucibus. Nam volutpat justo non erat scelerisque cursus. Curabitur pharetra metus ante, quis consectetur enim dictum eget. Cras eu mattis eros, faucibus gravida velit. Curabitur congue arcu felis, et consequat quam feugiat nec. Quisque dapibus felis a fermentum euismod. Praesent blandit pretium eleifend. Nunc hendrerit nibh at porta sollicitudin. Vivamus aliquam leo neque, nec imperdiet ante rhoncus ac. Etiam blandit massa ut libero accumsan accumsan. Phasellus ut dui in ligula hendrerit volutpat nec a leo. Morbi interdum est non lectus porttitor pharetra. Nam sed blandit orci, sit amet blandit ipsum.

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