Ingredients

Category
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...
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
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 &#...
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...
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...
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...
Motsu: A Titillating Exposé
You know how sometimes people talk about how sausage is so delicious, but they don’t really know what is in it? Hopefully you are the type that wants to k...
The Wonderful World of Grated Ginger
You probably stumbled on to one of the most popular forms of ginger in Japan the first time you ate sushi. That large thimble of sliced, pickled ginger is calle...
Wha is Chikuwa?!
“Chikuwa” means bamboo ring in English, which is a reference to its shape once it’s been cut up. It has a resilient but not spongy texture, and takes especially...
What is “tsukune”?
One of the standby foods at yakitori restaurants in Japan is “tsukune,” which most simply can be described as “chicken meatballs.” Yet these two words alone rea...