Japanese Cuisine

Kevin Henrique · Oct 30, 2017

Unagi – freshwater eels in Japanese cuisine

Kevin Henrique · Oct 20, 2017

Tamagoyaki – Japanese omelette: curiosities and recipes

Kevin Henrique · Jan 15, 2017

Nori - Everything about the famous seaweed used in sushi

A small red algae with an outsized role in the Japanese kitchen.

Kevin Henrique · Jan 15, 2017

What is unagi? Freshwater eel in Japanese cuisine

Learn what unagi is, how kabayaki is prepared, the difference between unadon and unaju, and why eel is tied to summer in Japan.

Kevin Henrique · Jan 15, 2017

Monjayaki - Recipe from Tonari no Kaibutsu-kun

Tokyo-style monja recipe with the My Little Monster connection.

Kevin Henrique · Jan 15, 2017

Baked bacon – Recipe from Shokugeki no Souma

Kevin Henrique · Jan 15, 2017

Recipe - The famous strawberry cake from anime

The いちごケーキ from every anime pastry shop, ready in your own kitchen.

Kevin Henrique · Jan 15, 2017

Misoshiru: Japan's Everyday Miso Soup

The Japanese soup built on dashi and miso — and why the paste stays off a hard boil.

Kevin Henrique · Jan 15, 2017

Oden: Japanese Foods Simmered in Dashi Broth

A Japanese nabemono of assorted ingredients cooked slowly in dashi, famous in winter stalls and convenience stores.

Kevin Henrique · Jan 15, 2016

Why Do Japanese People Eat Raw Eggs? Are They Safe?

Hygiene standards, everyday dishes, and when raw egg still needs caution outside Japan.

Kevin Henrique · Jan 15, 2016

Korokke: Japanese Potato Croquette Recipe and Varieties

Crisp panko outside, soft potato and meat inside — history, varieties, and a home recipe

Kevin Henrique · Jan 15, 2016

Names and Types of Meat and Fish in Japanese

A practical vocabulary map for meat cuts, seafood names, and dishes you meet on Japanese menus

Kevin Henrique · Jan 15, 2016

Sukiyaki - Origin, Curiosities, and Recipe

A classic Japanese winter dish with meat, vegetables and udon.

Kevin Henrique · Jan 15, 2016

The secret of Japanese beauty, slimness, and longevity

Diet, baths, community and rituals — what Japan reveals about long youth and good health.

Kevin Henrique · Jan 15, 2016

Curiosities and recipe for Gyoza

From Chinese Jiaozi to a Japanese classic: history, regional styles, and a simple recipe you can make at home.

Kevin Henrique · Jan 15, 2016

Do the Japanese eat dogs or insects?

What the stereotypes about Japanese cuisine get right, what they get wrong, and what is pure myth.

Kevin Henrique · Jan 15, 2016

Karaage: Japanese Fried Chicken Technique

Crispy outside, juicy inside: the Japanese fry method that seasons the meat before the oil.

Kevin Henrique · Jan 15, 2016

Gourmet Ramen at Home: Learn the Craft Behind a Real Bowl

From stock and tare to shoyu, miso, and tsukemen—a practical map for cooking real ramen, not only opening a packet.

Kevin Henrique · Jan 15, 2016

Biiru: Japanese Beer Brands, Happoshu & Craft

From dry lager cans to happoshu shelves and local ji-bīru — how Japanese beer is labeled, poured and sold.

Kevin Henrique · Jan 15, 2016

McDonald's in Japan: Differences and Curiosities

From the first McDonald's in Ginza to Sakura Pie and Mega Potato — what makes the chain different in Japan

Kevin Henrique · Jan 15, 2016

Do Japanese people eat little? Is food expensive in Japan?

Portions, prices, and everyday meals behind the thin-and-expensive myth

Kevin Henrique · Jan 15, 2016

Kitchen utensils names in Japanese

From nabe and houchou to suihanki: practical kitchen Japanese for cooking and shopping.

Kevin Henrique · Jan 15, 2016

Moyashi - Bean sprouts - Cheap and nutritious

Origin, nutritional value, and everyday uses of Japan's humble bean sprout.

Kevin Henrique · Jan 16, 2015

Things about Japan: Food and Food Culture

Why food in Japan feels both practical and deeply cultural.