Asakusa is one of the most popular tourist destinations in Tokyo. A walk under the iconic Thunder Gate, through Nakamise Street and around the Sumida River, offers you a taste of traditional and modern Japan.
High-end steak houses, chick French restaurants or famed sushi bars might be some options when you are going to splurge or celebrate something special.
Ubiquitously located within Japan, kaitenzushi, or conveyor-belt sushi joints, are something you can’t miss. A popular spot for a quick lunch, sushi here starts at as little as 100 yen a plate. Besides hand-shaped and rolled sushi, diners can also order various noodle dishes, tempura and sweets, depending on the location.
My introduction to sushi was at my university canteen. Every week I would buy a small sushi lunch box filled with salmon, tuna, and other such exoticisms.
In recent years the deliciousness of Japanese fruit has been attracting attention overseas. Among the sought-after fruits, melons have gained popularity as a high-class fruit.
I’ve never made doughnuts before. This was my first time. I’m sure they will only get better the more I make them. So I started by doing a bit of research. Then I figured out what kind of doughnut I wanted and got to work.
After a recent trip to Greece, we, of course, came back wanting to recreate some of the dishes we tasted while we island-hopped: souvlaki, spanakopita and Greek honey with yogurt.
In Japan during mealtime, we often say “itadaki masu,” which literally means: “I have this meal with gratitude.” It’s a phrase to thank those who cook the meal, and also a Japanese way of saying “let’s eat.”
Bread has played a crucial role throughout history, serving as a staple food in various civilizations across the globe. Its significance extends beyond just a form of sustenance.
