Japanese dishes!

Japanese are made from…

　 What is a commonality in them? 　 　 　 Yeah, they are Japanese food product, and then…. They are made from “soybeans”!! 　 　 (1) Soy sauce: “しょうゆ, 醤油, Shoyu”. As you know, it’s a condiment produced by fermenting soybeans. (2) Miso: “みそ, 味噌” The precursor for soy sauce, is also a fermented Japanese ...

Ramen! Ramen! Ramen!

Autumn has come and we want to take warm foods. One of Japanese dishes is “Ramen” (ラーメン), noodle dishes that are the most popular among Japanese. Actually it’s not seasonal food, “ramen” lovers eat them in all seasons ;) Chinese-style wheat noodles with topping such as sliced pork called “Chashu”(チャーシュー), fish cakes called “Naruto”(Naruto), seaweed ...

Weird food in Japan? vol.1: Unagi

”Unagi” (うなぎ, 鰻) means freshwater eels in Japanese. 　 Unagi is a common ingredient, served as part of “Unadon” (うなどん, 鰻丼), a donburi dish (Rice ball dish) with sliced eel grilled with soy sauce, mirin (sweet cooking rice wine), sugar and sake. 　 　 Unagi is often eaten during the hot summers in Japan. There ...

A local “real Izakaya”!

Today I introduce a “Izakaya” in Nakano, 1 station from Shinjuku on JR Chuo Line. I really love and recommend this local Izakaya! 　 　 　 　　 Compared to chain cheap Izakayas, the price is a little higher and the customers are older, but this Izakaya offers very fresh seafood. Well, check foods pics out! ...

Rice bowl dish: Oyako-don

　 　 We have a lot of “Rice bowl dishes” in Japan, consisting of fish, meat, vestables or other ingredients simmered together and served over rice. We call them “Donburi” (どんぶり, 丼), and we called them “ingredients” + “Don” (“Don” is short for “Donbiri”). For example, Gyu-don (Beef bowl dish), Kaisen-don (Seafood bowl dish), Katsu-don ...

Taste Spring! vol.1: Nanohana

Spring is coming soon in Tokyo. We are looking forward to Cherry and other many blossoms :) “Field mustard” called “Nanohana” (なのはな, 菜の花) is one of major spring flowers in Japan. We rarely see “Field mustard” fields in the city, but we can enjoy beautiful yellow fields in the suburbs. 　 　 And we, Japanese ...

Yakiimo (grilled sweet potato) truck!

“Yakiimo” (やきいも, 焼き芋) is a Japanese grilled sweet potato. “Yakiimo” are a popular winter snack in Japan. The potatos are cooked over an open flame or on stones heated by fire. 　 　 They are often sold from a “Yakiimo truck”, which drives around cities playing music and a Japanese lantern written “Yakiimo” to get ...

Kushi-age: Japanese deep-fried kebab

　 “Kushi-age” (くしあげ, 串揚げ) is Japanese deep-fried Kebab. In Japanese, “Kushi” (くし, 串) means skewers (mainly made of bamboo) and “Age” (あげ, 揚げ) means “deep-fried”. It’s also called “Kushi-kastu” in the “Kansai” region around Osaka. “Kushi-age” can be made with chicken, pork, seafood, and seasonal vegetables. These are skewered on bamboo kushi; dipped in egg, ...

Order touch panel @ Izakaya

　 There are many Izakaya Chains in Tokyo. (Izakaya is a type of Japanese drinking establishment which also serves food to accompany the drinks) 　 And Some chains has touch panels for guests to order food and drinks. 　 　 Furthermore, some touch panels has multiple languages! 　 　 Using “Order touch panels” is for ...

Japan Restaurant Guide on the web

When we Japanese have a party at restaurants, we sometimes use sites for searching a good place. These sites are called “gourmet sites” (グルメサイト, ぐるめさいと) in Japan. “Guru-navi” (ぐるなび), short for “gourmet navigation” is a site, we can search good restaurant by locations, food, price. And each restaurant has useful coupons (ex one free beer, ...

Osechi: traditional new-year dishes in Japan

　 Most Japanese people enjoy special new-year dishes called “Osechi” during the first three days of January. “Osechi” includes a lot of food that can be kept for a long time. This means people can also relax a little during the holiday. Although there are some regional differences in the contents of osechi, most of ...

Himono: Dried fish

As you know, we Japanese often eat fishes. Sushi, sashimi, broiled fish…. “dried fish” called “Himono” (干物, ひもの) as well. 　 　 Drying fish is an old way to preserve it for later use. But Japanese are still enjoying textures and taste of “Himono”, different from broiled fish. You can see a lot type of ...

Okonomiyaki: Japanese pancake

　 “Okonomiyaki” (おこのみやき, お好み焼き) is a Japanese pancake containing a variety of ingredients (meat, seafood etc). The name is derived from the word “okonomi”, meaning “what you like” or “what you want”, and “yaki” meaning “grilled” or “cooked”. “Okonomiyaki” is mainly associated with the western regions, but nowadays we can eat it throughout Japan. 　 ...

Welcome to “sticky food” world!

Today, I introduce some of “sticky foods” in Japan. 　 　 Entry No.1 “Okra” (おくら) 　 　 “Okra” is a vegetable, it might be known as lady’s fingers or gumbo in your country. We basically eat “Okra” with Bonito flake and soy source after boiling. The inside is a little bit sticky, isn’t it? It’s ...

All-you-can-eat “shabushabu”

I’m starving! = Onaka pekopeko (おなか ぺこぺこ) I’m stuffed! = Onaka ippai (おなか いっぱい) * “Onaka” means “stomach”. 　 　 “Shabushabu” (しゃぶしゃぶ) is a Japanese dish of thin slices of raw meat (usually paper-thin slices of beef or pork) and raw vegetables cooked at table in a simmering pot of broth. The freshly cooked ingredients ...

Onigiri (Rice balls): What is the filling?

Most people eat rice as a staple food in Japan, we have many kind of rice dishes. “Onigiri” (おにぎり) is one of them, rice balls, usually with a filling. They are very portable, and therefore are very popular for carry-along lunches since olden days. 　 　 You can see many kind of “Onigiri” at convenience ...

Gyudon: A keen competitive battle

“Gyudon” is a Japanese dish that consists of a bowl of rice topped with beef and onion simmered in a sweet sauce flavored with soy sauce and mirin (rice wine). Japanese man like “Gyudon” because it’s cheap, delicious, and they can get their oder quickly. The largest “Gyudon” chains in Japan are Sukiya (すきや), Matsuya ...

Shirasu: baby sardine

“Shirasu” is one of the smallest fish you could buy at stores. They are baby sardine that are usually around 1-2 months old. At some places we can eat raw “Shirasu”, but we have boiled/dryed “Shirasu” at stores. we usually enjoy shirasu with rice, grated radish. “Shirasu” looks weird? The taste is pretty good, I ...

Cheap way to experience food culture: Depa-chika(デパ地下)

What does ”Depa-chika” stand for? Depa-chika (デパ地下) is short for “department (デパート)’s basement (地下,ちか)”. Many departments have a food floor on the basement. So “Depa-chika” means Department store food floors. There are a lot of shops (sweet, Sushi, Riceball, Yakitori etc.). Each shop has a booth. it’s like a shopping street, rather than aisles like ...

“Edamame” （えだまめ） is superb!!

“Edamame” (えだまめ,枝豆) is a preparation of immature soybeans, green soya bean. The best season to buy fresh “edamame” at stores is summer, from June to August. Cooking Edamame is very easy.The pods are boiled in water together with condiments such as salt, and served whole. That’s it! “Edamame” is rich in nutrients. Especially it’s said ...

Oden: a Winter dish

As the weather become colder, Japanese want to have winter dishes. Oden is one of popular Japanese winter dishes, consisting of several ingredients such as boiled eggs, daikon (radish), konnyaku(Konjac), and Chikuwa, Satumaage etc. (processed fish cakes) stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region, restaurant, and between each household. In ...

Yakitori!

Yakitori (焼き鳥/やきとり/ヤキトリ) is Japanise grilled chicken speared on sticks. We use all different parts of the chicken, thighs, skin, liver, etc. for “Yakitori”. • toriniku（とりにく）, all white meat on skewer • negima(ねぎま), meat with Japanese leeks • hatsu (ハツ) , chicken heart • rebā (レバー), liver • sunagimo (砂肝), chicken gizzard • tsukune (つくね), chicken ...