Ryo Iwa– Author –
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Asahikawa Ramen (旭川ラーメン)
Asahikawa Ramen is a soy sauce ramen from Asahikawa City in Hokkaido. A layer of lard seals the surface, which keeps the bowl hot in brutal cold. Underneath sits a double soup of pork and seafood, plus firm low-hydration wavy noodles. Th... -
Shinagawa Meshi (品川めし)
Introduction Shinagawa-meshi is that memorable dish that will take tourists and locals on a culinary trip, leaving them with an unforgettable taste and a better grasp of Japanese traditions and culture. Even if it’s bought from a Japanes... -
Edomae Sushi (江戸前寿司)
What Is Edomae Sushi? (Quick Answer) Edomae sushi (江戸前寿司) is the traditional Tokyo-style sushi that originated in Edo — the former name of Tokyo — during the early 19th century. Unlike the mass-produced sushi widely available today,... -
Unajyu (うな重)
Unaju is a Japanese grilled eel rice bowl served in an elegant lacquered box. Glossy unagi kabayaki sits over steamed rice, soaked in a sweet soy-based sauce. It looks beautiful. It tastes even better. If you have ever wondered what make... -
Hida-Gyu / Hida Beef (飛騨牛)
Hida beef is a certified Japanese Wagyu brand from Gifu Prefecture. It comes from Japanese Black cattle raised for at least 14 months in the region. Fans know it for fine marbling, a tender bite, and clean, sweet-tasting fat. This guide ... -
Kanazawa Curry (金沢カレー)
It is a volcano like image with the sauce covering the entire mountain of rice. It is part of the style to completely cover the rice. Giving this curry more of a unique style is the stainless steel boat-shaped dish that it is served on. -
Echizen Gani (越前がに)
Echizen Gani, or Snow Crabs are in plentiful supply during the season that extends every year from the 6th of November until the 20th of March. The crabs are given their name due to the coastline of Echizen from where these crabs are cau... -
Toyama Black Ramen (富山ブラックラーメン)
You can tell from a glance that the blackness of the water is from soy sauce. You might think this ramen would be extremely salty, but these noodles are in fact light in taste and mixes well. -
Togakushi Soba (戸隠そば)
One of the three big name soba noodles comes from Togakushi Village. Uses home made ground buckwheat flour, it is a traditional experience. -
Hegi Soba (へぎそば)
The main characteristic of hegi soba is the seaweed. The hegi soba noodles are a little more slippery and chewy then other soba noodles because of the seaweed. It is called hegi because the wooden tray it is served in is called hegi.