Food Culture

Category
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...
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...
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...
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...
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...
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...
Otsumami: Pour a Beer and Break Out the Snacks!
It has been often said that when it comes to describing something, the Japanese have a word for it. Case in point: There are snacks, and then there is “ot...
The Meal’s Not Over ‘til the Carb Lady Sings
It’s a wild, unbridled world of culinary freedom out there nowadays. The act of mixing previously unacquainted ingredients on a lark passes without incident, an...
Kushiage: Fear of the Double Dip
Eating “kushiage,” which is fried meat and vegetables on a stick, might seem like an imminently straightforward affair. Simply pick up a stick, eat what’s on it...
Kushiage: Fried Goodness On Sticks with a Crispy Cabbage Assist
If you have an aversion to fried food, stop reading now, because this entry on kushiage (pronounced “kooshi-ahgay”), or “fried things on sticks,” is out to make...