Like much of the world, Japan has a fascination with Europe—particularly Italy. Walking the streets of Meguro City in Tokyo, you can even wander into La Vita, a shopping district modeled after Venice complete with arching bridges and gondolas floating in the waterways. But what Japan has embraced most about Italy is its food. In fact, there are an estimated 20,000 Italian restaurants in Tokyo alone! Itameshi, a phrase that combines Italy and the Japanese word for meal, is a category of fusion foods that first rose to popularity in the 1990s. While more traditional Italian dishes such as ..read more

On the hunt for cheap eats and drinks in Japan? Look no further than the senbero at your local izakaya. Senbero is a portmanteau of two Japanese words, "sen" and "berobero." "Sen" means one thousand, referring to the price tag of the experience—only a thousand yen per person, which is just over $7 USD at the current exchange rate. "Berobero" is slang for being drunk or buzzed, a state you could easily achieve for the price, should that be your aim. Altogether, senbero means something like "to drink for a thousand yen." However, being Japan, the sense of hospitality extends beyond that to incl ..read more

It is well known that tea is a major part of Japanese food culture. From snacks and drinks to candies and desserts, there are many tea varieties and preparations, ranging from the popular matcha to the lesser-known genmaicha (roasted brown rice tea). And while the type and preparation of tea is usually determined by the occasion and setting, one of Japan's most popular teas -- prized in the summer for a refreshing, cold drink as well as in winter for a warm, toasty hug -- is not green tea, but rather mugicha: roasted barley tea. With a honey color and savory, roasted not ..read more

With the spooky season just behind us and the pumpkin spice season in full swing, most of us are probably surrounded by pumpkins in one way or another. In Japan, the pumpkin spice craze doesn’t quite take over the country the same way it does in America each Fall, but there is a similar seasonal treat that takes its place: kabocha. Resembling a small green pumpkin, the Japanese kabocha squash is a member of the gourd family and is thought to have been introduced to Japan in the 14th century by Portuguese travelers. That’s actually where the name kabocha is believed to come from, bo ..read more

In every cuisine, there are unique approaches to cooking and methods specific to that culture. They define the style of a cuisine and affect everything from the ingredients used to the philosophy behind certain meals. In Japan, there are five defining techniques or methods of preparing food, known as the Go-ho; "go" meaning five and "ho" meaning method or technique. While these five methods are fundamental to preparing quality, authentic Japanese food, they serve a purpose beyond merely shaping and cooking ingredients. These Go-ho are meant to preserve certain elements of the ingredient ..read more

Episode 4 of The Makanai, “Wish”, is a character-heavy episode with less emphasis on cooking and a larger focus on the forces that drive the hearts of the characters. And while their hearts may yearn silently, Kiyo continues to help them express their emotions through her resonant cooking. There are a few throwbacks to previous episodes in this episode, including the scene where Kiyo is shopping for eggplants in the market. Previously in episode one, Kiyo talks about the local kamonasu, a large round Kyoto variety of eggplant. However, in this episode (since the season has changed ..read more

Episode 3 of Makanai titled "Taboo" immerses viewers in a culinary journey filled with tantalizing dishes prepared by Kiyo across all times of the day.  The episode opens with Kiyo preparing breakfast step-by-step. As with many Japanese dishes, the key is layering flavors and adding depth and balance. Kiyo starts by simmering kombu and niboshi (煮干 dried sardines) to make dashi for the miso soup. She later adds tomatoes and tofu and use uses a "spider" (coarse strainer) to break apart and add the miso to the soup.  Kiyo also crafts a delightful okra goma-ae ..read more

Kawara soba is a specialty of Yamaguchi Prefecture, where legend says it was first made by soldiers who cooked it over a campfire on a roof tile during the Southwest War in 1877. This recipe has been adjusted to use a frying pan and delightfully chewy green tea udon noodles instead of soba. The refreshing taste of the green tea in the noodles pairs perfectly with the salty sweet braised beef while the addition of scallions and lemon adds a pop of brightness.  Servings: 2 Ingredients 200g Green Tea Udon Noodles Hot water for boiling noodles 1 Tbsp neutral oil Kinshi Tamago (Shredded E ..read more

Every culture has its own special foods prepared to usher in luck for the coming year. In the American South, black-eyed peas are a staple. In Spain, people eat grapes at the stroke of midnight. And in Japan, ozoni is a traditional dish eaten for breakfast on New Year’s Day. Ozoni is a type of mochi soup typically accompanied by vegetables, herbs, fishcakes, and chicken. However, each region of the country puts its own spin on the dish. The most distinct differences in ozoni can be found between the recipes of the east and west of Japan. In the Kanto region (the eastern side of Japan), the b ..read more

Of the many ingredients used in wagashi, Japanese sweets, one of the most indispensable is kinako. Whether used as a topping, binder, or toasty addition to ice creams and drinks, kinako’s place in Japanese cuisine proves its versatility in the kitchen. Made from dried, milled, and toasted soybean flour, kinako has a golden color. In its raw form, it has a toasted, nutty flavor and aroma often compared to peanuts. It is often added to both sweet and savory dishes including dressings and the flour of cakes and donuts. A sweetened version is used as a powdery topping for various Japa ..read more