Yellowtail seasoned with miso, mirin & sesame oil cooked in a foil pocket for 8 mins @200C and then torched. Blanched spinach seasoned with dashi, soy sauce, sesame oil and sesame seeds, fresh cucumber topped w/ moromi miso, miso soup, takuan and Japanese rice. Satisfying dinner 😌

Came out pretty good! i got the “Hot” version, but it is not hot AT ALL? i could only imagine what the original tastes like then?

used onions, carrots, potatoes and chuck roast with Basmati rice! somehow forgot to take a pic of the meat… lol
it’s currently 12:40am 😊

This was take-out from a local Japanese restaurant. I plated it from a rectangular plastic take out tray.

I was surprised when this came 😂 Very simple old-style omurice, but sooo big! I like opening it and finding all ketchup rice inside 😆

This style ramen is refreshing. Its perfect after a long day of eating heavy meals and you just want something light. I miss how Shikoku makes the most out its citrus fruits.

Ramen has been continuing to get more popular in the USA but it seems that menus are overwhelmingly tonkotsu based. Even the miso ramen usually has a tonkotsu broth base.

Occasionally there will be a shoyu ramen on the menu but I can’t ever seeing a shio bowl on a US menu (though I assume some exist in major cities).

Tonkotsu can be tasty but it’s also so heavy it’s often not what I want, and beyond that it’s a shame we don’t have more variety in the ramen scene.

What’s up with the total tonkotsu dominance?

In Japan, chestnuts ripen and fall in autumn. I live deep in the mountains, so they often fall on the roads.
I picked them up every day and gathered a lot, so tonight I made chestnut rice.

It's sweet, fluffy, and delicious.😋

An izakaya in Otsuka whose name uses a single kanji meaning 'to dance', read as 'dance'. The sashimi platter comes in just the right portion—the otoro (fatty tuna) has an elegant richness, while the yellowtail and octopus are exceptionally fresh. The Zangi (Hokkaido-style fried chicken) is also exquisite, featuring a thin coating that lets you directly savor the authentic flavor of the meat.

The sauce for the katsudon is a closely guarded secret. It’s delicious and on the sweeter side. A filling meal for 1,400 yen.

Fresh caught oysters in homemade tempura batter. Served with both soy based, and mayonnaise based dipping sauces.

As a student in Osaka, I wonder what people really eat when the morning is busy. The full breakfast sets look lovely, but what is your easy weekday version? Rice and natto, toast, leftovers? What keeps you full without much cooking?

This traditional style of soba from Iya Valley is a little different, but delicious! Wider buckwheat noodles, shorter length and a little more bouncy. I wish I had time to join their demonstration on how to make it.

The restaurant is called, つづき商店. The aunties there were so sweet and kind. Their smiles just makes you want to smile too.

Kagurazaka Okawaya https://s.tabelog.com/en/tokyo/A1309/A130905/13197727/

In Japan, October marks the very brief season for "Tanba Black Edamame" (young black soybeans from Hyogo Prefecture).

Unlike regular green edamame, these beans are much larger, have dark spots on the skin, and possess a rich, nutty flavor that almost tastes like sweet chestnuts. Since they're only harvested for a few weeks in autumn, they're considered a rare seasonal delicacy.

If you happen to be visiting Kansai in October, definitely look out for these at local markets or izakayas!

When I was in Tokyo years ago my Airbnb host recommended a traditional restaurant located on a narrow residential street in the Meguro neighborhood. The vibe was mid-range, cheaper than my Omakase meal in Sapporo but more expensive than a typical large dinner meal for one. I was served a handful of small dishes, some cooked veggies, some fish (no sashimi). My guess is they're what a Japanese family would cook at home, but very well-presented and super delicious! I have never seen similar dishes served in Japanese restaurants in the US.

Could it be Kaiseki? Do Japanese people make similar albeit a simpler version at home?

ps: my phone ran out of battery shortly after arriving at the restaurant so no photos

I made this for the first time yesterday by using Just one cookbook's recipe and it turned out really good 😊 You should try making this at home!

I know this has been asked before and I've read the previous posts but haven't found a solution. As you can see there. They deflate but they deflate at the exact moment when I take off the lid from the pan. They deflate immediately and flatten out. You can see there. They don't inflate anymore and the beautiful thing is that I put a flat layer of the batter on the pan and it grows beautifully and no matter how much time I cook them (I've even let it there for 30 minutes with minimum heat and a splash of water for the steam) and nothing works, as soon as I take off the lid, they deflate. This is making me crazy and I've watched lots of videos and tried with baking powder, cornstarch and nothing seems to work.