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

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

  • Interview with Yayoi Kaneko, Macrobiotic chef

    There are many options for eating, paleo, gluten-free, vegan and so on….. Have you ever heard of Macrobiotic?

    It is not only a way of eating, but also a philosophy of life based on Japanese tradition.

    Today we will feature a professional macrobiotic chef, Yayoi, who is visiting Toronto, and will share the world of Macrobiotic food and lifestyle.

  • "KOKU"- The experience of taste beyond flavour

    Why do we feel a strong sense of enjoyment and comfort when eating certain foods? Whether we are digging in to delicacies enjoyed on special occasions, or eating a raw vegetable grown in our own gardens, there is something beyond the flavor receptors on our tongues that make the experience of eating so enjoyable. While we consider how we can tap into the experience of eating, beyond flavour, we will explore the Japanese concept of koku. We would like to use this concept to promote healthier eating habits, but first, we need to have some understanding of umami, the fifth flavor, following sweet, sour, salty, and bitter.


  • What's burdock? - Japan's "Burdock BOOM"


    Our "Gomoku" onigiri flavour contains burdock. We are often asked by customers: "What is burdock?" Please read on for a brief explanation.

    Arctium is a genus of biennial plants commonly known as burdock, family Asteraceae. Native to the Old World, several species have been widely introduced worldwide. (Wikipedia)

  • Better than white & Brown rice; It's Haiga mai(Haiga-rice) !

    We use Haiga-mai (half-milled rice) for our onigiri. It's neither brown nor white rice, but somewhere in between the two. It is commonly believed that brown rice provides more nutrition when compared to white rice, but if we consider the amount of nutrition made useful through digestion, this belief may not be entirely true.