In these strange times, many of us are going back to our kitchens to rediscover long-lost domestic arts like bread baking (if you are lucky enough to find yeast and flour!), experimenting with fermentation, and making our own everyday staples – in my case, I’ve gone back to baking my own yeast bread, making tofu and fermenting my own yogurt and pickles at home.

Much like Angadi how is dubbed the “Okinawan doughnut,” “Sanguwachi Guwashi (sweets of March)” should be called the “Okinawan financier” in my opinion.

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

You may have difficulty using them, but before giving up and asking for knife and fork, take a look at this video and practice.

It’s not too much a stretch to say Goya is the staple of Okinawa.

Take, for example, shoku-pan (plain bread). Though wholly Western, and first sold commercially by an English baker in Yokohama, what constitutes a sandwich in modern-day Japan — potato salad, tonkatsu (deep-fried pork cutlet), strawberries and whipped cream — is definitively Japanese.

Yes. Yoshinoya. The gyudon titan’s origins can be traced back to the Nihombashi fish and vegetable market in 1899.

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.

You know, I love a good pizza. I also love my sushi. In fact, I love it a lot. Unlike pizza, though, whose in-your-face flavours hide weak ingredients, sushi is not much more than a topping and some rice.

“Umeboshi” is a very sour pickle made by fermenting plums. You will see umeboshi in Japanese lunch or bento boxes sold in the super market.