Japan, aka the nation of noodles, offers more than just ramen. In The Land of the Rising Sun you can taste virtually any type of noodle – hot or cold, white or grey, flour or rice, and with or...
Japan is divided into eight major regions with a total of forty-seven prefectures, from the Okinawa islands in the southwest to Tokyo in the east and Hokkaido in the north, each unique in their customs, sights, and food cultures.
If you think tempura is just another fried food – think again. This quintessential Japanese cuisine dates back to the Edo Period (1603-1867) and is perhaps second only to sushi as Japan’s culinary contribution to the world.
When people talk about Japanese food, ramen is usually at the top of the conversation. Tempura, sushi, sukiyaki are well-loved Japanese dishes, but for me, nothing beats a steaming bowl of ramen.
Putting food on a plate in restaurants in Japan is a highly codified process, an interplay of several cultural factors and accepted plating principles.
The famous Land of the Rising Sun is known for so many things, it’s hard to even mention them all: culture, history, pop culture, manga, anime, cosplay, sights, architecture...the list could go on and on.
Foods like omurice, ton katsu and naporitan spaghetti are items you’ve likely seen on a menu if you’ve ever visited a casual dining restaurant in Japan.
Japanese food is a favorite for people around the world, and many visitors to Japan look forward to trying out popular fare like yakiniku, takoyaki, okonomiyaki, shabu shabu and more!
Often overlooked, Japanese vegetables are every bit as important to Japanese food culture as seafood and meat. Japan uses an abundance of root vegetables, leafy greens, and many others in its cuisine.
Traditionally all the dishes that make up the osechi panoply are precooked and put into special four-tiered lacquerware boxes called jubako by New Year’s Eve. New Year’s festivities run from January 1 to 3.
Summer in Japan gets scorching and steamy. Mid-summer Temperatures often reach 95 F or higher depending on the region. Along with beer, watermelon and soomen (cold udon noodle), kakigoori (shaved ice) is a popular cold food that cools us down during summer.
When it comes to Okinawa soba noodles, I go conservative. Dashi broth flavored with bonito flakes, noodles topped with pork belly, pork ribs and red ginger, sounds just fine to me.
Clam digging, or Shiohigari, is one of many popular outdoor activities for all generations in Japan from April to the end of June. For me, it’s an annual rite to dig clams and cook the fresh catch of the day in the evening.
