It’s lunchtime and you’re looking for something quick and cheap to eat. But you have your eyes and mind set on either a big bowl of noodles, a hamburger, or curry and rice.
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.
If you live on Okinawa, you might have seen a seasoned rice dish called “jyushii.” This Okinawan dish is similar to mainland Japan’s takikomi gohan but features ingredients like fuuchiibaa (artemisia) and chiribira (Chinese chive).
I can’t live without soy sauce. I can’t help but sprinkle it on virtually anything. From sushi, tempura and other Japanese dishes to rib steak, cutlet, pasta and even, salads, soy sauce is a must regardless of what I’m eating.
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