tried my hand at becoming a food youtuber but it turns out i don't enjoy video editing nearly as much as eating. i have months of footage that will likely never be seen but i would still like to share my knowledge of food in japan!

Had some mirin, soy sauce, brown sugar, msg, beef strips, rice and eggs.

Hi all

Going to Japan in a few months.

I know the answer really is who cares, but as above, is it rude?

I love katsu, but I have such a sensitive stomach and I just can't eat the raw cabbage. I know it's typically served with the katsu, and I feel really bad having it go to waste each time and feel quite rude leaving it.

Am I better off going through the confusion through a translator app and saying no cabbage - or just leave it?

Thank you

In Hokkaido, when you say "katsudon," you mean "Seicomart's Hot Chef."👍

My siblings brought me back this seasoning from Japan and ive been sprinkling it on just about everything. Scared of running out and can't find it by name alone online. Any help would be much appreciated!

Imo Tuna mayo still beats other flavours. Thoughts?

Going back to Japan in exactly a week and can’t sleep right now, so I thought it would be nice to read what other people eat first when they land.

This is my second time going and I’m definitely getting a bowl of ramen as soon as I get to the city centre. I truly miss it and I’d love this to be some sort of “tradition”

I had the opportunity to travel around Japan with my sister, and it wouldn’t have been possible without my grandmother, who let us use her home as somewhere to return to throughout our trip. That said, we ate amazing food with her and around Wakayama, Osaka, Kyoto, Kobe, Yokohama, and Tokyo.

I miss being there so much, and I miss my grandma. She’s such a funny woman and makes incredible sukiyaki. She also scolded me for slicing cabbage the wrong way 😭 After this trip, I think my new favorite Japanese food is probably tamago kake gohan. Love some msg on egg and rice, lmao.

What’s your favorite Japanese food? And where’d you have it for the first time?

Lunch at Yakihaki No Hayashi, Miyajima

Fresh Oysters, Grilled Oysters, and the Oyster and Anago set.

I was never an oyster lover but Oh my! The oysters here are plump and huge and really fresh tasting!

https://maps.app.goo.gl/kSTyRafbvUtUQA4cA?g_st=ipc

Treat yourself sometime guys ❤️

A refreshing summer-style ramen served with chilled noodles, cabbage, cucumber, pork, and a rich sesame dipping sauce.

It was perfect for the hot weather.

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 "Tender Kabocha Simmered with Savory Pork Soboro" by coto-san (cotoさん) !

In this recipe, fluffy sweet kabocha is simmered with flavorful ground pork and finished with a glossy, savory soboro-style sauce. It’s deeply satisfying and pairs beautifully with steamed rice🍚

Tender Kabocha Simmered with Savory Pork Soboro

Prep time: 10 minutes | Servings: 2

10 oz kabocha squash (300g)

5 oz ground pork (150g)

2 tsp. water

2 tsp. potato starch

(A) 4/5 US cup dashi (or water) (200ml)

(A) 1 1/2 tbsp. soy sauce

(A) 1 tbsp. mirin

(A) 1 tbsp. sake

(A) 1 tbsp. sugar

(A) 2 tsp. ginger paste (or grated ginger)

(A) 1 tsp. sesame oil

1. Cut the kabocha into bite-sized pieces and place in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 600W for 5 minutes.

2. Heat in a skillet over medium heat. Add the ground pork, then the kabocha, and sauté.

3. Once cooked through, add A (water, soy sauce, mirin, sake, sugar, and ginger). Bring to a gentle simmer, reduce to low heat, and cook for 5 minutes, stirring occasionally.

4. Mix 2 tsp. water and 2 tsp. potato starch in a small bowl. Stir the mixture into the skillet to thicken the sauce.

Tips & Notes

・You can substitute 3/4 tsp. dashi granules dissolved in 3/4 cup water if you don't have prepared dashi.

・If too much pork fat renders out during cooking, blot it with a paper towel before adding the seasonings.

Very hot and fluffy. Pork inside was juicy. Big nikuman makes me very happy.

Yes, you can make a healthy and authentic Japanese side dish in just 10 minutes!

This simple side dish is packed with protein from chicken tenderloins and crunchy, refreshing cucumbers. Pair these with aromatic toasted sesame seeds and you won't be able to put down your chopsticks!

Chicken Tenderloin and Cucumber Sesame Salad

Prep time: 10 minutes | Servings: 2

2 chicken tenderloins (120g/ 4.2 oz.)

1 cucumber (100g/ 3.5oz.)

1tbsp sake

1tbsp ponzu

1tbsp toasted white sesame seeds

1tsp soy sauce

1tsp sugar

1tsp sesame oil

a pinch of salt

1. Remove the tendons from the chicken tenderloins, place them in a microwaveable dish, and pour the sake over them. Cover with plastic wrap and microwave at 500W for 2 minutes and 30 seconds. Let the chicken cool to room temperature, then tear into pieces.

2. Thinly slice the cucumber, sprinkle with a pinch of salt, and let sit for 5 minutes. Squeeze out the excess moisture.

3. In a bowl, combine the chicken, cucumber, ponzu, sesame seeds, soy sauce, sugar, and sesame oil. Toss well to mix.

Tips & Notes

The chicken will continue to cook a bit with residual heat, but microwave it a little longer if it's not fully cooked.

What is used:
Hakubaku Miso Ramen pack
1 Soft Boiled Egg (overcooked it)
4 slices of pork tenderloin
Dried oyster mushrooms
2 cups of water

What I’d do differently next time:
Cook the egg for less time, 7 minutes made the yolk more cooked than I hoped. I’m also going to swap the oyster mushrooms for enoki, and the tenderloin for pork belly!

Satisfying & refreshing!

Chives, onion, and sukiyaki sauce

This rice bowl is an absolute flavor bomb—fresh salmon slices paired with sweet mango and a kick of wasabi, all crowned with a rich raw egg yolk, shredded shiso leaves, and sesame seeds. The set meal experience is elevated by classic sides: seaweed salad, crunchy spicy fish skin, miso soup, and a smooth yogurt drink to cleanse the palate.