Unagi and such
The hiyayakko was so good with myouga, shops, ponzo, sesame oil, sesame, and bonito flakes. Also myouga and…
Made steam fry gyozas
Best way to cook gyozas! Crispy on the outside and super juicy on the inside. by matcha-overdose
I’ve been really into wagyu BBQ sandwiches lately!
My friends visited Japan last week, and I took them to Gyu-jirushi for BBQ. The wagyu beef sandwich…
Fuji fruits: hit or miss
Visited the Mt. Fuji area during my recent trip to Japan. Lot of stands sold Fuji-grown fruits near…
Murayama Kateudon “Nikujiru Udon” “Kateudon” is a traditional dish that has been eaten since the Edo period (1835) in Musashi Murayama (Murayama Village, Nakafuji Village, Mitsugi Village) and surrounding areas.
Murayama Kateudon “Nikujiru Udon” “Kateudon” is a traditional dish that has been eaten since the Edo period (1835)…
what type of stew is this??
i had this once and it was a really tender beef stew but does anyone know what its…
Yakitori
I don’t think is traditional nor accurate but i’m proud of it 🙂 (ig:manguitopeleon) by hugoalju
I just did tonkatsu with incomplete tonkatsu sauce (ketchup, Worcestershire sauce, soy sauce and a pinch of sugar) and cabbage
Overall, feeling proud of this, I'm not that much into cooking, so I'm surprised it came out so…
Unagi meal I had in Itoshima, it was sweet and delicious!
Unagi meal I had in Itoshima, it was sweet and delicious! by YouAreMyPalette
Homemade Shoyu Ramen
I've been tinkering with a faster way to make small batches of shoyu ramen without pulling out the…
I tried the thickest ramen in Kyoto — and my spoon stood upright!
Today I visited a famous ramen shop in Kyoto called Gokkei (極鶏) — known for its ultra-rich chicken-based…
How to Make Juicy Gyoza!
How to Make Juicy Gyoza! by Antique-Echidna-3874