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, 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

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

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.

Kevin Henrique · Jan 15, 2015

Shoyu - Curiosities about Soy Sauce

What makes Japanese shoyu different from regular soy sauce, and why it matters in Japanese cooking.

Kevin Henrique · Jan 15, 2015

8 Japanese Soy Foods to Try: Miso, Tofu, Natto and More

Discover eight Japanese foods made from soybeans, including shoyu, miso, tofu, natto, edamame, yuba, and kinako, and see how each...

Kevin Henrique · Jan 15, 2015

Okonomiyaki: Recipe, origin and Osaka vs Hiroshima style

A practical guide to okonomiyaki, from its history and regional styles to the toppings and recipe that make it so satisfying.

Kevin Henrique · Jan 15, 2015

What Is Kaiseki? Japan's Seasonal Multi-Course Dining

A clear guide to the origins, structure, etiquette, and modern dining experience behind Japan's most refined multi-course meal.

Kevin Henrique · Jan 15, 2014

Japanese Kit Kat Flavors: Regional, Limited, and Popular Picks

From matcha and Tokyo Banana to wasabi and strawberry cheesecake, here is how Japan's Kit Kat culture really works today.