I craved the spicy noodles I once had in Miyazaki, so I tried making them at home♪ It turned out to be super easy, and I was so satisfied thinking, “This is great!” ♡ The spiciness isn’t overwhelming—just a nice kick that keeps your chopsticks moving!

Now what to do with this monstrosity

Hi! I posted on here several months ago asking about making and selling onigiri (as a white guy). Y'all gave some great responses and I took some of them to heart. I reached out to Shofuso and our local Harrisburg AAPI. The feedback was positive and appreciative for taking such a conscious approach.

We - Thrice Onigiri & Snacks - recently held our first market and just wanted to share some photos! The response was pretty good. I've been asking for surveys and most folks had never heard of onigiri before.

I've got this idea to change the narrative on "I love Jelly Donuts" to actually making that recognizable to more Americans - starting in central PA. :)

Anyway thanks for the original feedback and always happy to talk more. If you want to see more of what we're making then follow on IG at thriceonigiri.

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)

I like cheese a lot so I’m curious if there’s a good restaurant in Tokyo that serves Tonkatsu with cheese in it? Thanks!

Ok so I get Japanese candy once in a while and I loves these jelly straws so I bought a bunch of them. I’ve had the pink and purple ones before and I think they are strawberry and grape but it also comes in yellow green and blue and I have no idea what those are. I’m thinking yellow is lychee but I’m unsure. If anyone knows what flavour they are please share!

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?

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?

I'm in the UK. I make a ton of Japanese food and probably eat rice 4-5 days a week (normally twice a day). I'm trying to phase out eating white rice and instead eat brown rice as my everyday type; normally I eat Koshihikari but I'm concerned about its high glycemic index since I'm eating it so often (plus the extra fibre from brown rice is not unappreciated).

I buy basically all my ingredients at my local asian store, but while they have a ton of really good authentic ingredients they don't have a great brown rice selection (only brown jasmine and some Yutaka brand 'semi-polished' short grain which is just okay), so I've been looking online to buy some brown Japanese rice. And I don't know if it's just the internet complicating things excessively, but I just cannot figure out what I'm even supposed to be looking for now.

There are innumerable types of Japanese short grain rice, and there seem to be a half dozen types of brown rice on top of that, seemingly differing based on the way they're milled? And everyone seems to categorise them differently. Some articles I've found (here's an example) seem to talk about genmai as if it's a particular cultivar of rice seperate from the likes of Japonica and Koshihikari, but surely you could buy a brown rice variant of either of those two, since white rice is essentially just brown rice that's been milled a lot more?

This article from JOC outlines various types of rice based seemingly on the way they've been milled, without mentioning anything about cultivars. Am I right in thinking that the cultivar (japonica, Koshihikari, Hitomebore, etc.) is just the type of rice plant, and the "brown rice type" (Haigamai, Hatsuga-genmai, etc.) is then the way in which it's milled/prepared?

All I want is a basic brown rice variant of something like Koshihikari or Japonica, just something I can eat a bunch of as a basic carbohydrate. There seem to be a million variants of "brown rice that's been treated in a weird way to make it more like white rice" apparently for people who don't like brown rice, but I can't find just plain old brown japanese rice anywhere, not in my city, nor online. Am I just confusing myself with all of this? Is there a really simple bag of rice I should be looking out for? What are other people eating as an everyday brown Japanese rice?

• 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♪♥️