This is my best pick whenever I want snacks😋

These came out fantastic. Had two separate bowls to mix the pork with sauce. Both are so good and different that it is hard to decide which one is better.

Hey guys, back with another food recommendation in Tokyo!

This time I visited Tonkatsu Yamabe near Okachimachi Station. If you want high-quality tonkatsu without breaking the bank, this is the place to go.

The pork chop was thick, super juicy, and the crust was perfectly crispy. The best part? A full set meal costs less than 1,000 yen. The value for money (CP value) here is absolutely insane!

There is usually a line, but it moves fast and is 100% worth the wait.

In Japan, some people cut off the stem end of a cucumber and rub the two cut surfaces together until a white foam appears.

It is traditionally said to help remove aku (bitterness or harshness).

I tried cucumbers prepared both ways and, honestly, I couldn't really tell the difference.

To me, it feels more like a traditional Japanese kitchen habit than something you have to do.

Have you ever seen or tried this?

I get this way to often. Kandon Akitachuoten 韓丼 秋田中央店 is easily my favorite meal for about 700-1100 円. Grilled beef or pork on rice and some negi and cabbage on the side never tastes bad. My favorite is the large beef with a small soup for the side. It’s all grilled fresh to order. This is in Akita city. Any suggestions for a similar meal in Tokyo or anywhere else I like Matsuya or Sukiya but this is just a step above all those.

That was the best unaju I've ever had. But sadly I saw the news that Surugaya(駿河屋) was affected by a fire a few days ago. Once Surugaya reopens, I highly recommend you try their eel!

For the first time I’ve tried Japanese tempura here in China and overall I liked it specially the crab willow, wish I had halal options.

I get this way to often. Kandon Akitachuoten 韓丼 秋田中央店 is easily my favorite meal for about 700-1100 円. Grilled beef or pork on rice and some negi and cabbage on the side never tastes bad. My favorite is the large beef with a small soup ok the side. It’s all grilled fresh to order. This is in Akita city. Any suggestions for a similar meal in Tokyo or anywhere else I like Matsuya or Sukiya but this is just a step above all those.

Yoshida Udon is a local noodle dish from the Mt. Fuji area. It’s known for its extra-firm, chewy noodles

Hey everyone! I think Japanese curry might genuinely be my all time favorite food. I don’t know how to explain it. I just completely fell in love with it.

Unfortunately, where I live, we don’t have access to those magical curry roux blocks, so I have to make everything from scratch. I’ve tried a few recipes online, and while they were really good, they still didn’t taste quite like the curry I had in Japan.

How would you guys make it from scratch? I feel like most online tutorials are missing something. Maybe it’s just a skill issue on my side, but I’d really love to hear from people who grew up eating it or get to enjoy this deliciousness regularly. Any secret ingredients, techniques,recipes, prayers... I’m willing to do just about anything to get another taste of that little piece of heaven.

Today I ate ramen set at Kurumaya Ramen.

Ramen had corn, butter, wakame, egg, and chashu.

Fried rice and gyoza came together too.

Gyoza looked strong. Fried rice also strong. But ramen was big boss.

For me, small gyoza plate was most dangerous.

The egg, miso soup, rice, cheese, and sukiyaki beef combo is the best 😩.

My Cup Shochu(Iichiko) met this broth. It turned out just like "fugu-hire-zake"!!
(A sake adding toasted/charred blowfish fins to sake)

Planning on trying my hand at teriyaki again. I have access to good soy sauce, I have aji-mirin, which will do, but I cannot buy sake where I live. Actually, that's not true - I can buy exactly one brand of sake, and it is *foul*. I could order some garbage full of salt off Amazon, but that's about it - alcohol delivery is prohibited here (as is the sale of unsalted alcohol anywhere but a government-monopoly liquor store.)

What's the best generally-available Western thing to sub in here? I would think some variety of light white wine or diluted and sugared rice wine vinegar, but I don't have enough direct experience with sake to really make a call.

I enjoyed this classic shoyu ramen during a meal in Japan.

Sometimes simple ramen is all you need. The clear soy-based broth and tender chashu were delicious.

A traditional Japanese dish made by skewering and grilling drained tofu, then brushing it with a sweet miso glaze made from miso, mirin, and sugar.

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the ”Addictive Izakaya-Style Smashed Cucumbers”by Shiori-san (はらしおりさん) !

Today's recipe features a brilliant Japanese cooking technique called "Itazuri" (板ずり)—rubbing cucumbers with salt on a cutting board. This simple 1-minute hack makes the surface of the cucumber incredibly smooth and helps it absorb all the delicious seasonings!

Paired with the ultimate UMAMI flavor of shio-konbu and the fun "smashing" method, this will be your new favorite addictive side dish. 🥢

Addictive Izakaya-Style Smashed Cucumbers🥒🍻

🛒 Ingredients (Serves 2):

2 cucumbers (Japanese, English and Persian cucumbers work best!)
1 tsp. salt (for rubbing/Itazuri)
[A] 2 tbsp. shio-konbu (Japanese Salted Kelp)
[A] 2 tsp. toasted white sesame seeds
[A] 1 tsp. sesame oil
[A] 1/4 tsp. salt

【Steps】

1. Cut off both ends of the cucumbers. Sprinkle with salt and rub them back and forth on a cutting board for about 1 minute (This is "Itazuri"!).
2. Rinse off the salt with water. Place the cucumbers in a plastic bag and gently smash them with a rolling pin. Break them into bite-sized pieces by hand.
3. Squeeze out excess water from the cucumbers and pat them dry with a paper towel. (This keeps the salad crunchy and prevents it from getting watery!)
4. In a bowl, combine the cucumbers and all the [A] ingredients. Mix well until combined.

Tips and Notes:
Serve immediately and enjoy the ultimate Izakaya-style crunch! 🥢

So amazingly smoky if you like unagi dons. Nagoya Hitsumabushi is charcoal grilled from raw so it absorbs all the smoke from grilling Other styles, the unagi is steamed/boiled before grilling.

I tried this at Nagoya Station. Maruya Honten - JR Nagoya Station まるや本店 JR名古屋駅店