Search results for “katsu”

Bright red and zesty, Beni Shoga might look like a simple garnish, but it plays a much bigger role on the Japanese plate. Whether it’s resting atop a bowl of gyudon or scattered over yakisoba, this fiery pickled ginger transforms dishes ...

Japanese fried food relies heavily on frying oil. This oil can be costly and prone to rapid deterioration if not managed properly. However, Japanese chefs have developed time-tested techniques to extend oil life. These methods maintain t...

Introduction: The UCLA Hustle and the Search for Perfect Fuel Let's be real: life at UCLA is a constant juggle. You're sprinting from a lecture in Bunche Hall to a lab in the biomedical building, cramming for a midterm at Powell Library,...

Introduction: The Evolution of the Campus Dining Hall The American college cafeteria is in the middle of a serious glow-up. Gone are the days when the only options were sad salad bars, questionable "mystery meat," and vats of overcooked ...

Introduction: The New Wave of Japanese Food on Campus Not that long ago, Japanese food on campus meant two things: California rolls and teriyaki chicken. That was pretty much it. That's completely different now. Students today treat food...

Japan is world-famous for sushi, sashimi, ramen, and wagyu beef. For many years, however, visitors who followed a plant-based diet often found it difficult to enjoy Japanese cuisine without compromise. Fish stock (dashi), eggs, and hidde...

Japan is a land of vibrant culture and rich tradition, but its culinary scene often steals the spotlight with its innovative yet comforting offerings. While sushi and ramen are staples that many travelers gravitate toward, there's a trea...

Japanese autumn food is shaped by one phrase: shokuyoku no aki (食欲の秋) — "the season of appetite." Autumn in Japan runs from September through November, and it is widely considered the best time of year to eat. The rice harvest peaks ...

Boruga Rice (ボルガライス) is a hearty local “B-grade” Japanese dish from Fukui Prefecture’s Echizen (Takefu) area. In simple terms, it’s a large plate of omelet rice topped with tonkatsu (breaded pork cutlet) and rich sauce. So, this We...

Japan has many regional dishes deeply rooted in history and culture, and one of these is Houonkou ryori (報恩講料理). Houonkou ryori (報恩講料理) is a vegetarian feast served during the Jodo Shinshu Buddhist memorial festival, Houonkou. ...