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Tomato Japanese Grocery – Japanese Snacks, Frozen Onigiri, Ramen, and Beverages in Marietta, GA

Tomato Japanese Grocery Pantry Blog / Fermented Foods

A close-up of a traditional Japanese bowl filled with sticky natto fermented soybeans, garnished with green onions and soy sauce, resting on a rustic wooden tray with chopsticks alongside.

What Is Natto — And How to Actually Eat It

Natto is a 1,000-year-old Japanese fermented soybean food packed with Vitamin K2, complete plant protein, and nattokinase. Learn what makes it a nutritional powerhouse and how beginners can actually enjoy eating it.
Posted on July 23, 2026
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A ceramic cup of creamy amazake resting on a wooden surface alongside raw rice grains and koji rice, bathed in warm morning light.

What Is Amazake? Japan's Ancient Fermented Rice Drink Explained

Amazake is a 1,500-year-old Japanese fermented rice drink nicknamed the 'drinkable IV' for its glucose, amino acids, and B-vitamins. Learn about the two types, science-backed health benefits, creative kitchen uses, and where to buy authentic amazake in the US.
Posted on July 20, 2026
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A flat lay of a glass bottle of Japanese rice vinegar surrounded by ceramic bowls of pickled vegetables, fresh cucumber slices, and scattered rice grains on a warm wooden surface.

Japanese Rice Vinegar: What It Is & 6 Uses Beyond Sushi

Japanese rice vinegar (komezu) is far more than a sushi ingredient. Learn about the different types, how it compares to other vinegars, and six versatile ways to use it in your everyday cooking.
Posted on July 16, 2026
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A steaming ceramic bowl of golden miso soup with tofu, wakame, and green onions resting on a rustic wooden tray in warm natural light.

Authentic Miso Soup From Scratch: Ratios, Toppings & Regional Styles

Learn how to make authentic miso soup from scratch with proper dashi, the right miso-to-dashi ratios, seasonal toppings, and regional styles from across Japan. A complete guide from Tomato Japanese Grocery.
Posted on July 16, 2026
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An assortment of colorful Japanese tsukemono pickles including yellow takuan, red beni shoga, and umeboshi arranged in ceramic dishes on a rustic wooden surface.

The Japanese Pickle Pantry: Tsukemono, Beni Shoga & More

Explore the world of tsukemono, from takuan and umeboshi to the underrated beni shoga. Learn about 1,300 years of Japanese pickling tradition, real health benefits, and how to shop for authentic Japanese pickles.
Posted on July 09, 2026
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Three ceramic bowls of white, red, and blended miso paste arranged on a wooden surface with scattered soybeans and a wooden spoon.

White, Red & Awase Miso: Which One to Use

Not sure which miso to buy? This guide breaks down white (shiro), red (aka), and awase miso by flavor, salt level, and best uses so you can pick the right one for any recipe.
Posted on June 26, 2026
Tomato Japanese Grocery
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