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Slice a piece of karasumi paper-thin, put it on your tongue, and wait a second. The salt hits first. Then something richer arrives, closer to aged cheese than to fish, and it linge...
Sasa kamaboko, also called sasakama, is a leaf shaped grilled Japanese fish cake from Sendai in Miyagi Prefecture. Makers grind white fish into a seasoned paste, press it flat, the...
Picture a cold mountain village in old Japan. A heavy iron pot bubbles over the coals. Inside simmers dark, marbled wild boar meat. This warming dish is yamakujira nabe. It is one...
Picture a snowy night in the mountains of central Japan. Outside, the cold bites hard. Inside a small izakaya, a sizzling iron plate arrives at your table. Golden egg and a scatter...
Sado Island sits in the Sea of Japan. It is famous for fresh seafood and folk culture. One local sushi roll captures both at once. That roll is called Okesa maki. It is a true tast...
Sushi does not always need fish to shine. In fact, akakabu sushi proves that point beautifully. So what is akakabu sushi? It is nigiri topped with pickled red turnip from Hida. Lit...
Sawara (鰆) is the Japanese Spanish mackerel (Scomberomorus niphonius), a slender member of the mackerel family. Japanese cooks prize it for its pale flesh, soft texture, and mild...
Sanriku oysters are Pacific oysters farmed along Japan’s rugged Sanriku Coast in Miyagi and Iwate Prefectures. Cold, nutrient-rich waters from the Oyashio Current give them a plump...
Umaki is one of those Japanese dishes that quietly shows off two crafts at once. It tucks rich, glazed eel inside a soft, savory omelet. So a single slice carries both the smoky sw...
Plus two tuna preparations and a Chinese take on a birria taco.
The batch of saury, totaling about 30 kg, was landed at Kushiro Port in Hokkaido on Thursday and arrived at Tokyo's Toyosu market the following day.
Salmon Furikake is a savory Japanese seasoning that adds incredible flavor to rice noodles, vegetables, and more. It's a smart way to use leftover salmon while creating a versatile...
Matsutake is the most prized mushroom in Japan, and perhaps the most romantic. Each autumn, its scent drifts through Japanese kitchens and signals the arrival of the season. People...
Some dishes tell you almost nothing about where they come from. Kozuyu is not one of them. Lift the small red lacquer bowl, taste the broth, and the whole story of Aizu arrives in...
Kanzarashi is one of those quiet local sweets that instantly evokes a place. In this case, that place is Shimabara, a spring-fed town in Nagasaki. On a hot day, a bowl of it feels...
Gurukun is Okinawa’s prefectural fish, and most visitors first meet it as a whole small fish split open and deep-fried until the bones crunch. Locals call the dish gurukun no karaa...
Trains from Tokyo reach Otsuki in about an hour. Hikers pour off the platform, and the small restaurants beside the station keep their miso pots warm all day. One dish appears on a...
The markets are filled with different types of salmon and all seem fatty and therefore tasty. Here is the simplest way to prepare this protein with just a store-bought teriyaki sau...
Every bottle of sake leaves something behind. After the fermented mash is pressed, a soft, pale, fragrant solid remains in the press. The Japanese call it sake kasu, and many peopl...
なか卯は、7月22日11時より「南まぐろ中とろ入り鉄火丼」（並盛：1080円）を販売します。
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