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A lot of times, when shopping for fermented foods and drinks like soy sauce or sake, the makers might boast that a certain type of bacteria or yeast is used. But how much does that really play into the final result? Since these microorganisms drive the fermentation processes, they are undoubtedly important, but… ....
Freeze-dried food sounds like a recent invention, the sort of thing only made possible and predicated by a combination of the modern era’s high technology and busy lifestyles. But in Japan, they’ve had freeze-dried food for over 600 years in the form of korimochi, or “ice mochi.” People started making korimochi all… ....
Walk into just about any souvenir shop in Yamanashi, and they’ll be selling Shingen Mochi, the prefecture’s favorite sweet. It’s a soft rice cake seasoned with kuromitsu (brown sugar syrup) and kinako (roasted soybean powder), but those traditional flavors don’t mean that Shingen Mochi maker Kikyoya is averse to trying new things, as proven by the Shingen Mochi McDonald’s… ....
As the evenings become longer and the weather begins to warm up in Japan, our reporter Haruka Takagi has started dreaming of ice-cold summer cocktails. Though she loves a good cocktail, Haruka doesn’t love the hassle that goes into making them, so when she came across these new “Mio Frozen” pouches… ....
While a lot of overseas visitors to Japan spend most of their time exploring famous cities like Tokyo and Kyoto, there’s a whole country outside of these sites that’s well worth exploring. Take Tsugaru-gun in Aomori Prefecture, for example. This is where you’ll find the famous Cape Tappi, which juts out… ....