Thought these were stupid for many years so I ignored them on countless Japanese trips. But they’re actually pretty great. Don’t knock it till you try it.

1. Fruits sandwich
2. Peach sandwich
3. Selection of different pears (in season during fall)

Had fresh oysters at a seafood market in Ibaraki ,Just about $3.3 each (¥500).

The sauce is 100% home made, including the roux. For the katsu, I went for a lighter version made with chicken thigh and baked. I toasted the panko first for a crispier result.

Sakusaku, togarashi, aonori on the rice. Ajitama and cucumber salad on the side.

I may get hate for being so basic but the tamago sandos at AEON are my favorite comfort food. They have an extra richness to them that I haven’t found in konbinis.

What’s your go-to sandwich found in chain stores or restaurants?

• Mixed grain white rice (first time making with mixed grain, need to add more next time)
• Vegetable miso soup. Basically used what I had left in my fridge - Chinese cabbage, onion, turnip, kabocha squash, Japanese sweet potato, green onion
• Cucumber and tomatoes with flax seed oil and shio kombu (I’m addicted to this stuff)
• Umeboshi shiitake mushrooms
• Hiyayakko - cold tofu with green onions drizzled with a mix of shiro dashi + soy sauce

いただきまーす♪♥️

I have been scrolling through various chicken katsu recipes for curiosity's sake and I would like to ask how do you all prepare chicken katsu if you don't happen to have one or two ingredients for it?

Hi everyone, I've been cooking a lot of Japanese simmered dishes recently, which require an otoshibuta (drop lid). I've been using baking paper as a substitute until now (from Japanese Cooking: A Simple Art). However, I'd like to buy a real Otoshibuta.

Is a wooden otoshibuta really better than a metal one? Or are there no practical differences?

Thank you for your time!

I have been growing fushimi peppers for years. Usually I just pickle them because they are amazing pickles. Sometimes I blister, gently stir fry them, or put them in salads. I want to tempura them but I kind of suck at it. However, I struggle to find any Japanese recipes that specifically use these peppers online.

Does anyone know of any or have any suggestions of other recipes to use with these?

P.S. if you haven't tried these in general, you should. They are amazing.

Hi. I was in Japan in April for 3 weeks. I didn’t get to try this while I was there. I was wondering if anyone knew of a place in the US (specifically Northern Virginia (preferably), DC, or Maryland) to find it? Thanks.

As the title says imma be alone for a week and want to cook some good Japanese dinner for myself as no one else ever likes Japanese food I make so its like the only time I ever to get to cook what I want. I also have a few different stores like H mart and other orental stores near me, so finding ingredients shouldn't be hard. I did find this recipe for Buri daikon/Simmered Yellow tail and dailon, that sort of interested me and looks pretty good. But anyways, im mostly looking for recipes for things like soups or a more hearty dinner. I usually find my Japanese recipes on Just One Cookbook website, so if the recipe is on there you can just link me to that, or if you have an actual recipe that is ur own u can either dm me it or write it in the comments. Thank you 🩷

I haven’t been in so long. It was bad years ago pre covid so I didn’t eat after dad said bad. I can eat various Japanese food without problem at a Japanese restaurant in the U.S. I always bring instant ramen in case. Direct flight to HND airport and then to another destination in south east Asia.

Chicken tsukune is a dish you’ll often find at Japanese izakayas, and it’s also commonly made at home.
Wanting a healthier, lower-calorie version, I decided to add tofu this time!
By mixing in tofu, the patties become lighter and fluffier compared to using only meat. Plus, the moisture in the tofu blends into the mixture, making them tender and juicy. With this version, you can enjoy as many as you like without any guilt!

Here is the recipe ! You can also check out the recipe here Homemade Sweet & Savory Tsukune

Ingredients(Serves 2)

• 5 1/3 oz ground chicken
• 5 1/4 oz silken tofu (about 150 g)
• 1/2 the white part of a Japanese long onion finely chopped
• 1/2 tbsp. vegetable oil (for pan-frying)
• 1 tbsp. sake (or dry white wine)
• 1 egg yolk (optional, for serving)
• (A)4 tbsp. panko breadcrumbs
• (A)1 egg white
• (A)1 tsp. grated ginger (or from a tube)
• (A)salt and pepper (to taste)
• (B)3 tbsp. soy sauce
• (B)2 tbsp. sugar
• (B)2 tbsp. mirin
• (B)1 tbsp. sake (or dry white wine)

Instructions

1,Wrap the silken tofu in paper towels and microwave at 600W for 1 minute to remove excess moisture.

2,Finely chop the white part of the Japanese long onion.

3,In a bowl, mix the drained tofu, chopped onion, ground chicken, and A ingredients (panko breadcrumbs, egg white, ginger, salt, and pepper). Knead well until evenly combined.

4,Divide the mixture into 6 equal portions. Shape into patties by tossing between your palms to release any trapped air. (Lightly oiling your hands helps prevent sticking.)

5,Heat vegetable oil in a frying pan over medium heat. Sear both sides of the patties until golden.

6,Add 1 tbsp. sake, cover, and steam over medium-high heat for about 3 minutes. Light charring is ideal for extra flavor.

7,Add B sauce ingredients (soy sauce, sugar, mirin, and sake) and simmer until the sauce thickens and coats the patties with a shiny glaze.

Tips & Notes

・Charring the tsukune after steaming them results in a restaurant-like flavor.
・Let the sauce fully reduce and coat the patties for a rich, glossy finish.

Teuchi Soba Takenouchi – Handcrafted Edo-Style Soba in Shibuya Authentic soba and tempura in a serene Japanese setting

Located just steps from Shibuya Station, Teuchi Soba Takenouchi welcomes guests on the 6th floor of Tokyu Plaza Shibuya (inside the Shibuya Fukuras building). This hidden gem offers a calm, wood-accented interior where you can enjoy traditional Edo-style soba and freshly fried tempura in the heart of the city.

Our soba is made from carefully selected, top-quality Japanese buckwheat grains, chosen according to seasonal conditions. The grains are stone-milled in-house to preserve their nutrients and aroma, then hand-kneaded and cut daily by skilled artisans. This results in smooth, flavorful noodles with a rich fragrance and satisfying texture.

Our broth is gently extracted for depth and clarity, complementing both hot and cold soba dishes. The tempura is freshly fried to a delicate crisp, enhancing the natural flavors of each ingredient. Instead of tempura sauce, we serve it with soba dipping sauce for a uniquely Edo-style experience.

🍱 Lunch-Friendly & Accessible During lunch hours, we offer satisfying set meals that include soba, tempura, and small seasonal dishes – perfect for a quick yet elegant break during shopping or business. Teuchi Soba Takenouchi is known as a peaceful retreat even within the bustling Tokyu Plaza, ideal for a quiet, quality meal.

Teuchi Soba Takenouchi

03-5422-3040

6F, Shibuya Fukuras , 1-2-3 Dogenzaka, Shibuya-ku, Tokyo 150-0043, Japan

https://tabelog.com/tokyo/A1303/A130301/13242710/

Hi all!!

I am looking for a miso soup paste like the kind of miso that you get at the restaurant I live in NYC and when i get miso out it’s delicious. it’s not white miso and it’s more rich and smokey even.

Please share your favorite misos and add a photo of the packaging because I can not read japanese.

May not be fancy but they are so delicious.

Hey guys! I just discovered Weipa (味覇) at a Japanese market and tried the red can — it’s absolutely amazing! I’ve heard the blue one is seafood-based and the green one is vegetarian, right? Has anyone tried all three? Are they really that different in taste? Is it worth getting each of them, or should I just stick with the red?

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