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

When many travelers I know visit Japan, they tend to plan a spring trip to enjoy the brief (and sometimes unpredictable) sakura and ume blossom season. While that’s among the prettiest times of year to visit, fall in Japan has its own unique beauty to be experienced. As summer begins to wind down and the first chills of the not-so-distant winter start to settle in, the leaves of the many trees across Japan begin to change color. This brings with it a cozy vibe similar to what some of us might be used to, including autumn-inspired treats. Of all the fall transformations, one of the ..read more

If you're a vegetarian traveling in Japan, you probably know that sometimes it can be quite a task to find suitable food. Most Japanese dishes contain animal products in one way or another, with dashi, a fish-based stock, being integral to much of Japanese cooking. For those looking for veggie-packed meals, despair no more; oyaki are here to save the day.  Oyaki are a specialty of Nagano Prefecture and have gained footing as both a food stall snack and a home-cooked comfort food due to their simple but delicious nature. Served as both a quick bite and a full-blown meal, oyaki have earned ..read more

As the days grow shorter, and the autumn chill begins to give way to the cold of winter, the colors of Fall start their gradual decline across the hills and mountains of Japan. A once familiar sound has grown less familiar as years have gone by: the call of the yakiimo truck. Once a staple as present as ice cream trucks in the US during the heat of summer, the humble yakiimo vendor has become a rarer and rarer sight – and sound – in recent years. For many years, the song of “yakiimo, ishi yakiimo!” was a normal and expected sound as day turned to dusk. Vendors, driving special kei-trucks ..read more

Japanese mushrooms have been gaining widespread attention for their health benefits and their potential as meat substitutes in plant-based diets. Japan boasts a rich variety of mushrooms and a long-running foraging culture that dates back centuries. As such, fungi play a crucial role in Japanese cuisine, serving as a source of umami in dashi and providing a meaty texture in shōjin ryōri (Buddhist cuisine). Here are some of the most popular mushrooms found in Japanese cuisine: Nameko These slimy, clustered mushrooms may not appeal to everyone at first glance, but are a popular s ..read more

When I first stumbled across jimami tofu early on in my time in Japan, I mistook it for yet another version of Japan’s beloved flan-like dish, purin. Stumped by its jiggly smooth texture, I poured on the brown sauce that accompanied it assuming it was some sort of caramel, only to be met with the familiar taste of soy sauce. But after taking a bite, I fell in love with its delicious balance of sweet and salty. Soon after, jimami tofu became a staple on my shopping list.  Unlike regular tofu, which is made from soybeans, jimami tofu gets its nutty taste from peanuts. The peanuts are soake ..read more