Search results for “katsu”

In Japan, festivals come alive with vibrant energy and delicious smells. Japanese street foods, called yatai, line the streets, tempting passersby with colorful displays and mouthwatering aromas. Unlike most days, the festival atmosphere...

Curry is one of the most prevalent foods in many Asian cultures, and a dish that has reached fame and renown worldwide, but typically when foreigners think of curry, the first countries that come to mind are India, Th...

Japanese cuisines value seasonality, ensuring dishes are made with ingredients at their peak freshness and flavor, reflecting a deep respect for nature and its changing rhythms. This connection with nature is integral to Japanese culture...

Walk into any Japanese supermarket and you will spot a wall of small, colorful packets. Furikake is a Japanese rice seasoning, and it fills that entire shelf. Usually, cooks shake it over hot rice for instant flavor, color, and crunch. B...

Miso, a popular ingredient in Japanese cooking, comes in many different types, each with its own unique flavors and characteristics. Today, we're going to learn about one specific type called Hatchō Miso. It has a special story and way o...

Miyazaki beef is certified wagyu from Japanese Black cattle raised in Miyazaki Prefecture. It also needs a meat quality grade of 4 or 5. In other words, not every steak from Miyazaki qualifies. Miyazaki beef must also meet a bloodline ru...

Japanese sake has many different tastes, like fruity, light, and sweet. It can be confusing for beginners who want to try it because there are so many types and they don't know which one to choose or where to buy it. Let's start by learn...

Hiyashi ramen is Yamagata's signature cold ramen, served as chilled noodles in a full bowl of cold, soy sauce based broth. Unlike Hiyashi Chuka, it uses abundant soup rather than a small amount of tangy dressing. Ice cubes often float on...

Yuzu kosho is a Japanese spicy citrus paste made from yuzu zest, chili peppers, and salt. It comes from Kyushu, where cooks have used it for generations as a finishing accent. People add small amounts to hot pot, grilled chicken, noodles...

Many soba restaurants offer both "morisoba" and "zarusoba" in their cold soba menu.The visual difference lies in the presence of "nori" on the soba. If chopped nori is on top, it's called "zarusoba," while the one without nori is commonl...