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Vegewel: Veggie Restaurant & Food Info for Japan

Vegewel: Veggie Restaurant & Food Info for Japa...

Delightful vegetarian & vegan restaurant info for Japan, plus life-saving convenience/grocery store info too! All within 3 clicks, with no Japanese. We have...
Mie Goreng and Yakisoba: Separated at Birth?

Mie Goreng and Yakisoba: Separated at Birth?

If you’ve found yourself in the Malaysia-Singapore-Indonesia cultural diaspora, you’ve undoubtedly come across mie goreng, the noodle stir-fry dish indicative t...
Are Pho and Udon Fast Friends?

Are Pho and Udon Fast Friends?

Though thousands of years of evolution have seen Asian cultures markedly diverge, there is a continuum of culture, however that thread may be, that runs from bo...
What on Earth is a Thick Sweet ‘Cloudy Sake’?

What on Earth is a Thick Sweet ‘Cloudy Sake’?

Cloudy Sake – The Definition The transparent liquid that we all lovingly refer to as sake is made by putting the mash — produced by fermenting rice and turning ...
Does the idea that HIYA = JOUON still hold water?

Does the idea that HIYA = JOUON still hold water?

There are a wide range of ways to enjoy sake. For example, JOUON (room temperature), HIYA (unheated) and warmed up. The HIYA type delivers a tastier, more-open ...
What do we mean by ‘dry sake’ anyway?

What do we mean by ‘dry sake’ anyway?

The scene of someone entering a bar and ordering ‘dry sake’ will be a familiar one for anyone who drinks the beverage, but how many of us have stopped to ask wh...
Deciphering the ‘sweet’ in sweet sake

Deciphering the ‘sweet’ in sweet sake

Sweet is delicious; delicious is sweet! Ever since the image of dry sake was attached to sake, we have become able to produce sakes with new types of tastes and...
Hegi Soba

Hegi Soba

There are a lot of delicious soba noodles everywhere in Japan. Today, We’re gonna introduce Hegi soba from Niigata prefecture! What makes Hegi soba unique is th...
Asakusa Monja-yaki

Asakusa Monja-yaki

Asakusa, where there are a lot of monja-yaki (savory pancakes) restaurants lined up is supposedly the origin of monja-yaki. Asakusa MJ is a restaurant where you...
Soba making workshop

Soba making workshop

Yanesen tourist information and culture center organize many workshops in Yanesen (the area around Ueno, Yanaka, Nedu, Sendagi). In Yanesen where old traditions...
Sushi train Katsu-midori

Sushi train Katsu-midori

Katsu-midori, a popular conveyor belt sushi restaurant in Tokyo, provides delicious sushi that are made with fresh ingredients, and offers unique performances f...
Japanese fried rolled egg Tsukiji Yamacho

Japanese fried rolled egg Tsukiji Yamacho

Tsukiji Yamacho was founded in 1949. It’s a popular restaurant in Tsukiji that has been offering their fried rolled egg since opening. ‘Since opening 66 years a...
Teppanyaki: More Than a Shrimp Tail into the Hat

Teppanyaki: More Than a Shrimp Tail into the Hat

There is a global chain of teppanyaki restaurants where chefs flip shrimp tails into their hats, perform other tricks, and just generally put on a good show. Th...
The Crab Goes in and Deliciousness Comes Out with Kani Nabe

The Crab Goes in and Deliciousness Comes Out with Ka...

When it comes to winter food to warm the body and soul, there are few things in Japan that fit the bill quite like nabe, or hot pot. A proper nabe will be cooke...
Gyudon is a Marvelous Meat and Onion Overture

Gyudon is a Marvelous Meat and Onion Overture

If you ask Japanese people what the first meal they like to have when they get back to Japan is, odds are the answer is either going to be sushi or gyudon. If y...
Ginger and Pork are BFFs!

Ginger and Pork are BFFs!

Beef lovers, you’re going to have sit this one out, or at least be willing to get your pork on, for “buta shoga-yaki” (pork and ginger pan fry...
Get Your Rib Sticking Noodles On with Yakisoba

Get Your Rib Sticking Noodles On with Yakisoba

Soba refers to thin noodles, more brown than white, that are made from buckwheat. The noodles often find their way into delicately flavored soups, or can be sim...
Tonkatsu: So, You Take a Boneless Cut of Pork and Deep Fry It…

Tonkatsu: So, You Take a Boneless Cut of Pork and De...

If you love “crispy” and have come to terms with the fact that crispy, if you’re not talking about crackers, usually means deep fried, then oh...
Osechi is Food Fit for a New Year

Osechi is Food Fit for a New Year

Ask most any Japanese and they will tell you New Year’s means two things: Temple visits and osechi. The visit (one should suffice) is to pray for an upcom...
Vegetarians, Consider Yourself Warned. It’s Yakiniku Time.

Vegetarians, Consider Yourself Warned. It’s Ya...

For those of you who consider a balanced meal to be mixing a little pork with your beef, this is for you. We’re talking about yakiniku, which literally me...
A Hot Day, a Broiled Eel

A Hot Day, a Broiled Eel

There is a day known as “doyo no ushi no hi” that is the nominal hottest day of the year, towards the end of summer. It is on this day that, in a tr...
Yakitori: Grab This One by the Neck

Yakitori: Grab This One by the Neck

It’s a shame, really. Why take a perfectly delicious chicken, and only eat the “white meat” and “dark meat?” Chicken organs (not j...
Freshwater Eel Grilled Up Kabayaki Style

Freshwater Eel Grilled Up Kabayaki Style

There are two types of eel commonly found in Japanese food, unagi and anago. Unagi is the freshwater variant, and anago the saltwater one. Both are delicious, a...
Did You Hear the one about the Chicken from Nagoya?

Did You Hear the one about the Chicken from Nagoya?

Why did the Cochin chicken cross the road from Nagoya to Tokyo and parts beyond? Because it was delicious, of course! Cochin is a breed of chicken found all ove...
Wagyu is More Than Kobe Beef

Wagyu is More Than Kobe Beef

Japanese are sometimes baffled by the worldwide acclaim that “Kobe Beef” gets. Sure, there’s great beef in Kobe, but what is referred to as &#...
Uzaku Brings Eel to a Different Place

Uzaku Brings Eel to a Different Place

Grilled unagi, or freshwater eel, is a popular dish to be enjoyed year round, all over Japan. It can be prepared kabayaki style, or grilled, placed of a bed of ...
The Lip-Smacking Deliciousness of Cow Tongue

The Lip-Smacking Deliciousness of Cow Tongue

If you think the only parts of the cow to eat are below the neckline, you’ve got some news coming. Cow tongue is delicious, versatile, and does not feel e...
Crank Up the Boisterous: It’s Izakaya Time!

Crank Up the Boisterous: It’s Izakaya Time!

There’s a time and place for everything. For example, a traditional Japanese meal can be a fantastic, but rather serious affair. The order of dishes is pr...
Umaki Makes Eggs Even Better

Umaki Makes Eggs Even Better

Eggs are clearly not just for breakfast in Japan. Or is it that eel is an acceptable breakfast food? Either way, the combination of eel and egg makes for a sati...
The Artful World of Sushi

The Artful World of Sushi

Sushi is indisputably the most famous of Japanese foods the world over. Everyone’s got an opinion on eating raw fish, but sushi doesn’t have to be r...
Your Egg Has Visited a Hot Spring

Your Egg Has Visited a Hot Spring

Do you live in fear of salmonella, or otherwise fear eggs that have not been 100% cooked through? Do you scramble your eggs until they almost have some bounce t...
Splish-Splash, Shabu Shabu

Splish-Splash, Shabu Shabu

Splish-splash, I was giving my meat and veggies a (boiling, delicious) bath… only to all of a sudden be told that I wasn’t splish-splashing, but sha...
Nagasaki’s Proud Noodle Dish, Champon

Nagasaki’s Proud Noodle Dish, Champon

At first, casual glance, champon may look like ramen, but don’t be mistaken: Champon is decidedly different by pedigree, taste, and preparation. Further, ...
Kamameshi: Something Delicious Has Happened to this Rice

Kamameshi: Something Delicious Has Happened to this ...

White rice is of course a staple of Japanese food, to be found in the majority of meals. Most often, it is just that: White rice, in a bowl (or perhaps under a ...
The Incredible, Versatile Tofu

The Incredible, Versatile Tofu

Oh tofu, where to start my ode to you? You are soft when I want you to be, and firm when I need you to be. You are amenable to slow cooking, frying, even grilli...
Ichiju Sansai: A Balanced Meal

Ichiju Sansai: A Balanced Meal

Let’s start with a truism, because from there the only way is up: In life, it’s all about balance. A piece of chocolate will do no harm (and just ma...
Nikujaga: Meat and Potatoes, Japanese Style!

Nikujaga: Meat and Potatoes, Japanese Style!

Who says that Japanese food has to be all about seafood and rice? With the exploding popularity of richly marbled “Kobe Beef,” by now most people kn...
Time for Tempura!

Time for Tempura!

As one of the most well-known Japanese dishes overseas, tempura doesn’t really require much on an explanation. However, if you haven’t had really go...
Saikyo-yaki is Grilled Fish with Something Special

Saikyo-yaki is Grilled Fish with Something Special

Grilled fish is something to be universally found across seafaring cultures across the globe, and Japan is no exception. Generally speaking, fish in Japan is ea...
Ramen, a Bare Bones Primer

Ramen, a Bare Bones Primer

The world of ramen is HUGE, and for many people (you know who you are), hugely emotional. At its simplest, ramen is wheat noodles served in a flavorful broth. T...
Okinawan Cuisine: Don’t Call It Japanese Food

Okinawan Cuisine: Don’t Call It Japanese Food

About this there is no doubt: Okinawa is a part of Japan. However, this has not been the case for most of Japan’s history. Okinawa, being physically close...
Temaki Puts the Roll in Your Hand

Temaki Puts the Roll in Your Hand

As many avid sushi eaters are well aware, sushi comes in a variety of shapes and sizes. There is the standard fish-on-rice “nigiri,” the nori (seawe...
With Sashimi, It’s All in the Cut of Your Jib

With Sashimi, It’s All in the Cut of Your Jib

At a given Japanese restaurant, you could have sliced maguro (tuna) on little rice balls and it would be called sushi, or you could have the same without the ri...
Unaju: The Luxurious Grilled Eel Box

Unaju: The Luxurious Grilled Eel Box

Eels. Just saying the word, which sounds a little too similar to “eww!” can raise the hair on the back of your neck. They seem so slimy, and did you...
Long, Dark, and Soba

Long, Dark, and Soba

What’s long, brownish, thin, and a friend of pasta lovers around the world? The soba noodle of course! Made from buckwheat, soba is a denser, thinner cous...
Monjayaki: The Ugly Duckling of Japanese Food

Monjayaki: The Ugly Duckling of Japanese Food

Okonomiyaki, the savory Japanese pancake, is loved by people far and wide, admired for it’s flavor, consistency, and enticing appearance. Then there’...
Sukiyaki Is For Meat Lovers

Sukiyaki Is For Meat Lovers

One of the common questions among nascent Japanese cuisine aficionados is, “What’s the difference between sukiyaki and shabu shabu?” They both...
The Satisfying Noodle Named Udon

The Satisfying Noodle Named Udon

In any Japanese city, it doesn’t take long to find a corner restaurant (some with seats, some just standing counters) where you can enjoy a quick bowl of ...
Pickle Me This: Sumotsu Puts Innards in a New Light

Pickle Me This: Sumotsu Puts Innards in a New Light

“Motsu” is the all-purpose term for the edible innards of what is generally assumed to be the cow and pig. Unsurprisingly, there are many types of m...
Oyakodon: Do You Know the One About the Chicken and the Egg?

Oyakodon: Do You Know the One About the Chicken and ...

“Oyakodon” avoids asking the question, “Which came first, the chicken or the egg?” and just gives you both! Chicken and egg, gently cooked separatel...