• Abokichi launches OKAZU in sustainable packaging at DC area Giant stores

    Award winning sauces now available in reusable packing in partnership with Loop

  • The History of Tonkotsu Ramen in Kyushu

    There is a special place in my heart, and my mouth, for ramen. I love it! Now as we are preparing to launch our own new healthy version, ABO Ramen, I’d like to share a bit of the inspiration for its creation as well as bring light to the style of ramen that I grew up eating in Kyushu.

    There are many regional varieties of ramen throughout Japan. The table below shows a basic breakdown of the ramen styles from the north of the country to the south. This list is not exhaustive as I may have missed some, and experimentation is going on all the time.

    Ramen by Region

  • Kintsugi Class (金継ぎ)

    The biggest reason I wanted to go to Tokyo before leaving Japan was this; a KINTSUGI class with Yoshiko-sensei. Yoshiko-sensei has extensive knowl...
  • Japanese Curry-Pan (Fried Curry Bread)

    When I think about introducing Japanese food to North America, I was always wonder why curry-pan is not here yet, in a major way. Most of the street-styled Japanese food, such as ramen, karaage, okonomiyaki, takoyaki have similar attributes. It contains high fat, strong UMAMI and sometimes it is rich in carbohydrates. 
  • My Stay at the Tokyo Capsule Hotel

    Before coming back to Canada I stayed in Tokyo for several days as I wanted to try some activities, and one of them was staying in a capsule hotel because I thought the experience to be very much like Japan!
  • Traveling to Japan during the COVID-19 pandemic

    This September, I needed to go back to Japan because of a family matter. I am planning to stay here until the end of October. Hello from Japan!

    The trip to Fukuoka, Japan from Toronto, Canada was really long. First, I needed to fly to Taiwan where I caught a flight to Fukuoka. I want share some pictures from experience.

  • Kintsugi (金継ぎ)- The Art of Fixing Broken Pottery and Reuse

    I was supposed to be in Japan now, but because of the COVID-19 outbreak, my flight was cancelled and I am still in Canada.  Although we are not goi...
  • Instant Miso Soup made with organic miso and sakekasu

    Abokichi instant miso soup is nourishing and easy-to-prepare, with a delicious, satisfying, umami-rich taste.  Our miso soup is made in Canada fro...
  • OKAZU is available at Switch Grocery, the dedicated KETO diet online platform

    Our OKAZU is available now at Switch Grocery! You can also pick up the jars on Satruday at their facility( 2111 Du...
  • The History of Miso

    The origin of miso

    It is said that origin of miso dates back to ancient China and also it is said that miso was originally unique to Japan. So, actually its origins have not been cleared and there are two theories about origin, China and Japan.

    In Japanese theory, it is said that the prototype of Japanese miso dates back to the Yayoi period, (an Iron Age era in the history of Japan traditionally dated 300 BCE to 300 CE).

  • Three kinds of miso you should know about

    Do you know what Miso is?

    Since the Japanese food was registered to the UNESCO Intangible Cultural Heritage of 2013, miso soup has been getting popular in the world. Miso soup is usually served with rice in Japan and that is Japanese culture. And recently miso has become popular as “MISOSOUP” even outside of Japan too.

    Miso soup is a Japanese traditional soup which is consisting of a stock called "DASHI" into which softened miso paste is mixed. Typically tofu and wakame (one kind of seaweeds) are put in miso soup as solid ingredients, but many other kinds of food can be good solid ingredients in miso soup, such as seasonal vegetables and mushrooms, meat, fish and shellfish, root vegetables and leaf objects. Also there are countless combinations of such foods that can be matched in miso soup.

    Today I'd like to talk about miso which is essential for miso soup.

  • The Fungus at the Heart of Japanese Fermentation, and Cuisine - Koji-kin

    Miso paste, soy sauce, mirin, vinegar, and sake are fundamental ingredients in any Japanese pantry, lending rich flavours to most of the dishes that Japan is so well known for; sushi, teriyaki, miso soup, and more. Amazingly, the production of these important ingredients relies on one vital, microscopic organism; koji-kin, otherwise known as Aspergillus Oryzae.