As aging Tsukiji Market wrapped up its 83 years of history, Tokyo’s new wholesale fish market opened on the artificial island of Toyosu in October. The 100-acre market, nearly twice as large as Tsukiji, accommodates over 600 wholesalers providing vast amounts of seafood and vegetables.
Editor’s note: At Stripes Japan, we love to share your stories and share this space with our community members. Below is a nice restaurant review from Savannah Southerland, 16. If you have a story or photos to share, send them to firstname.lastname@example.org.
Yamazoe Village in Nara is the birthplace of Japanese culture. It is also the location of hands-on sushi school Ichiban Oishii Japan where you can learn how to make sushi, tempura, dashi and even osechi ryori, Japan’s delicious new Year food, and have a meaningful experience of Japanese culture at the same time.
White Dragon, Volcano and Spider Roll may not sound like something you’d want to eat. But if you like sushi – and more importantly, even if you don’t – these are some sushi rolls unique in Zama that you just might want to try.
You can’t even talk about – much less taste – Okinawan food without letting soybeans, or a soy-based delicacy, cross your lips. Soybeans really are “the magical fruit” here where traditional wisdom transforms them into a myriad of foods with a variety of colors, shapes and smells.
Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
Japan, aka the nation of noodles, offers more than just ramen. In The Land of the Rising Sun you can taste virtually any type of noodle – hot or cold, white or grey, flour or rice, and with or without broth.