Much like the holiday season in the States, December is the most cheerful time in Japan thanks to endless year-end parties, called bonenkai (literally, forget-the-year party).
Indulging in delicious food is one of the best parts of the holidays, and you’ll likely be in constant need of something tasty to take along to all those holiday potlucks.
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.
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.
Nestled among Akihabara’s many shops, cafés, arcades and electronic shops, you’ll find many curry and ramen restaurants to keep you well fed at cheap prices.
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.
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.
As a mom of three, Army wife, and entrepreneur, I am always on the go. From cheerleading practice to speech therapy and military ceremonies, my family doesn’t have much downtime.
