Krisha– Author –

With its fluffy texture, "tsukune" is a popular dish on the menu of yakitori restaurants. Tsukune is well-liked by both children and adults, yet shockingly few know what it is. Yakitori restaurants will often thread them onto a bamboo sk...

The simple roasted sweet potato, or yaki-imo, doesn't get as much attention in a country more known for its sushi, sashimi, and noodle meals. But this hearty vegetable, another historical import to the island country, has long been a che...

Shirataki refers to noodles made of konjac yams. Although this noodle is popular outside of Japanese cuisine due to its zero calories, no carbs, and high fiber content, the Japanese utilized it in many hot pot meals there. It is a great ...

Fried tofu is a common English translation of the Japanese word "Aburaage" in Japan. To be precise, it's thin deep-fried tofu, and people use this name to set it apart from the related processed tofu item known as "atsu-age." It is a typ...

Japanese ramen has a lot of depth and is difficult to explain simply. The most important thing in ramen is the noodles. Ramen tends to focus on the soup and its classification of taste such as Shoyu ramen or soy sauce ramen that we will ...

Ramen, popular with children and adults alike, comes in various flavors, with tonkotsu being one of the most popular flavors. However, some people have eaten tonkotsu ramen but do not know what is different compared to other seasonings. ...

A variety of bento boxes, such as hamburgers, makunouchi, and Chinese food, are lined up in shops. Among them, the nori bento, a classic bento box, has been proud of its “unchanging popularity” for a long time. Nori-ben has become a stap...

“Asuka Nabe” is a local dish of Nara Prefecture, made by simmering chicken and vegetables in milk and soup stock. Locals eat this at home on a daily basis and passed down from parent to child. They also served this in school lunches. Wha...

Unripe Japanese plums, or ume, are steeped with sugar in distilled liquor to create umeshu, a flavorful liqueur. In most cases, 35% abv shochu is the liquor used in umeshu. Umeshu made with sake has been described in books from the 19th ...

Japanese long eat Takuwan as a side dish during meals and eat this as a snack at teatime. It is one of the most traditional Japanese pickles and is named after the Buddhist priest who is said to have introduced the food. Beneficial to he...