A tale of two Chinese cuisines in Japan: Machi Chuka and Gachi Chuka
Chinese cuisine has carved out a significant space in the streets of Japan, where the food scene is saturated with a blend of domestic and foreign influences.
Chinese cuisine has carved out a significant space in the streets of Japan, where the food scene is saturated with a blend of domestic and foreign influences.
Any meal in Japan is sure to include some form of chopsticks. Since their invention in ancient China more than 3,000 years ago, chopsticks have been widely used in Asian countries.
Ahh eggnog… thick, creamy, dreamy, nutmeg-spiced eggnog; the epitome of Christmas, winter-time, and pure happiness – in my humble opinion.
On a trip to Oita City, I worked up an appetite while out enjoying the “Fantasy of Lights” winter illuminations and Christmas tree near Oita Station.
If you are new to Japan, you might not be aware that culinary wonderlands are spread under the majestic façades of department stores.
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.
Turmeric, or “ukon” in Japanese, is a kind of ginger, known as a spice for Indian curry, and in Japan, it is mostly recognized as a food that can help avoid hangover.
In Japan, pouched ready-made curries are a popular item at grocery stores for busy people with little time to prepare a hot home-cooked meal.
If you ask me, taco rice is the kind of food that is hard not to like. Since it was invented in 1984 by Matsuo Gibo, who owned fast-food joint Parlor Senri near Camp Hansen, taco rice has grown to be one of the most beloved tastes of Okinawa.
