Everyone knows that rice is the staple food of the Japanese, and it really is — we eat it 2-3 times a day, and we’re not nearly as traditional as some families. The “other” staple food in Japan would have to be soybeans, which are the source of a great variety of Japanese foods. Miso soup, a hot soup made from fermented miso paste, is an extremely healthy dish that’s enjoyed with every traditional Japanese breakfast, and served with other meals. Tofu is another popular food, used in many Japanese and Chinese recipes, or good served chilled on a hot afternoon with soy sauce poured over it. Natto is the famous fermented soybeans that are popular in much of the country, although less so in the Kansai/Osaka area, to say nothing of my mouth. My kids eat it all the time, and when they want to tease me they come up to me and breathe Natto breath on me — ugh. Japan couldn’t get through a day without soy sauce, of course, the single most common condiment in Japanese kitchens, even more than salt and pepper. Finally, soybeans play an important cultural role each February on Setsubun, the traditional end of the year according to the old lunar calendar, when you throw them at imaginary devils to chase away evil and bring happiness into the home. (If you’re looking for some good miso soup, we’ve got several varieties in stock, and miso soup bowls to go with then.)
