Krisha– Author –

Hokkaido has so many local gourmets and B-class gourmets that it is called a "treasure trove of food." Among them, “Ramen Salad†originated in Hokkaido and is so refreshing and healthy that it has become s...

Try this quick and easy Japanese Ketchup Spaghetti, known as Napolitan. Home cooks all across Japan prepare this simple recipe that elevates pantry staples with fresh ingredients like sausages, mushrooms, onion, and bell pepper. It’s a s...

If you're a fan of traditional Japanese cuisine or simply have a sweet tooth, you won't want to miss out on reading about Dorayaki! This delectable treat is a beloved dessert generation in Japan loved. With its soft and fluffy pancake-li...

Kanikama is Japanese imitation crab made from surimi, a paste of minced white fish. Contrary to what the name might suggest, it contains no actual crab. Even so, it looks, tastes, and pulls apart almost exactly like real crab meat. That ...

"Jizake" is Japanese sake made by sake breweries all over Japan. With the number of unique local sake increasing in each region, there must be many people who want to enjoy more but lack the knowledge. Therefore, we have summarized the b...

Have you tried a tea that combines high-quality green tea leaves with toasted brown rice? The combination of the two ingredients produces Genmai cha which is both refreshing and filling, making it an excellent choice at any time of day. ...

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 ...

Aburaage (油揚げ) is thin Japanese deep-fried tofu with a golden, spongy texture. Cooks across Japan add it to miso soup, inari sushi, and noodle dishes. It looks simple, but it changes the depth of a dish remarkably fast. You make it by...