Summer in Japan gets scorching and steamy. Mid-summer Temperatures often reach 95 F or higher depending on the region. Along with beer, watermelon and soomen (cold udon noodle), kakigoori (shaved ice) is a popular cold food that cools us down during summer.
This recipe is one of my family favorites. It goes great with chili and any kind of soup. It's excellent alongside collard greens, beans and rice or by itself with a little milk.
Sancocho is a one-pot stew with chunks of tender beef (meat of your choice or no meat at all) and root vegetables. It is typically served with a side of white rice and a piece of ripe avocado.
There is a cheery, sky-blue building right outside the Fussa Station near Yokota Air Base, Tokyo, that stands out for how whimsical and cartoonish it is.
If you stare at your liquor stock and wonder what to make with the random ingredients and supplies you have, wonder no more! There’s a website to fix that. Make Me a Cocktail is here to make the decision of what to drink incredibly easy.
Maybe when you hear “avocado toast” you roll your eyes at the trendy food fad. Or maybe you squeal with delight because you’re all about the avocado—perhaps you even have avocado pajamas, socks or Christmas tree ornaments found all over the Internet.
As you scroll down your favorite food blogger’s Instagram site, you may have seen colorful pictures of a bowl filled with delicious and nutritious fruit topped with chia seeds, drizzled with peanut butter.
If your travels throughout the island of Okinawa, you may have stumbled across a dish fit for kings. It’s true, rafute, or braised pork belly, was served as a staple to Okinawan royalty.
Ever since “washoku,” or traditional Japanese food, was designated an intangible cultural heritage by UNESCO in 2013, popular dishes and liquors like sushi, tempura, sukiyaki, sake, shochu and awamori — have been garnering a lot of international attention.
Emerald terraced fields stretch out against a backdrop of blue sea under the bright sun. Thousands of watermelons line up in the foliage awaiting harvest.
Winter is the time where there are more chances of getting sick than in any other seasons. This winter looks no less unforgiving with a very contagious variant of COVID-19 adding another obstacle to the already difficult season.
