As a kid, every New Year I would look forward to a sweet jelly called kouhaku kanten. Kanten is a jelly made from boiled tengusa algae and seaweed. It is known for being low-calorie and rich in fiber, so it is often used as a healthy alternative to regular sweets.
The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy. This recipe is adapted from Japanese comedian Saigen Daisuke, who is known for trying to replicate dishes from popular restaurants.
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.
The virtual meals from “Kirby and the Forgotten Land” have come to life in Tokyo, so no longer do you need to wonder just what that Car-Mouth Cake might taste like.
There’s nothing better than lounging by the pool or on the patio with a refreshing drink in hand while the sun beats down and replenishes lost vitamin D.
In Japan, if you want to go for a drink, an izakaya is your best bet. But if you want to go for more than one drink, you might want to look for a yokocho.
