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Most visitors to Kobe go straight for the steak. That is completely understandable. Kobe beef is one of the most celebrated ingredients in all of Japan. But the city has another be...
Some foods punch above their weight. The Kobe beef croquette is one of them. On the outside, it looks simple. A golden, panko-crusted oval. Crispy. Unpretentious. You can hold it i...
Kobe has a way of surprising people. Most visitors arrive expecting Kobe beef. And yes, the steak is extraordinary. But tucked into gift shops at Sannomiya Station and Shin-Kobe is...
Most people have heard of Kobe beef. Yet far fewer know the name behind it. Tajima beef is the original — the cattle breed and regional standard from which Kobe, Matsusaka, Omi, an...
Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. B...
Donko nabe is a rich winter hot pot from Japan’s Sanriku coast, made with donko fish and its creamy liver dissolved into miso broth.Popular in Miyagi and Iwate, this rustic seafood...
Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
Some Japanese beef brands are famous worldwide. Kobe and Matsusaka come to mind immediately. Koshu beef from Yamanashi Prefecture deserves a place in that conversation too. What Is...
There’s a moment, somewhere between your first bite and the second, when you realize this isn’t like other beef. The fat is different. The flavor lingers in a way that’s hard to ex...
Hyun does a “Hyun-makase” with 12 different cuts of wagyu. At $159, it’s the priciest of its kind.
Maesawa beef feels quiet at first. It does not shout like Kobe beef. Still, one bite can explain why Maesawa beef is famous in Japan. This premium beef brand comes from Maesawa, Os...
If you want to try one of Japan’s best seafood dishes, look for Nodoguro. This deep-sea fish is often called the “Wagyu of the Sea” because it is so rich, fatty, and tender. Its of...
From mid-April, Melbourne diners are getting a rare shot at Matsusaka wagyu, one of the world’s most tightly held and luxurious cuts of beef.
Sasuke Pork is a premium pork brand from Ninohe in Iwate Prefecture, Japan. It is known for tender meat, sweet melting fat, and careful farm-based production at Kuji Farm. This Iwa...
吉野家は、国産牛に特製のすき焼きたれを絡めた「絶品牛重」を5月7日から数量限定で発売する。価格は店内飲食で1,207円、テイクアウトで1,185円。
Amador Cocina Fina Transmasalata – Grissini, chives, olive oil caviar Éclair de Barbacoa – Barbacoa de bœuf, Gruyère, jus de carne Oignon Noir – Negi frito, Comté Amador Sushi – Dr...
High Steaks Champagne Pretzel Bread – Mustard Butter Bone Marrow – Red Wine Onion Jam, Frisee Salad, Sourdough Toast Dungeness Crab Cakes – Old Bay, Creamed Corn, Tomato Jam Pastra...
This ramen behemoth only appears two days a week, but for serious carnivores, it’s worth waiting for. Even with the continual upward creep of restaurant prices in Japan, 1,800 yen...
TendonYan at Tanjong Pagar Plaza Food Centre offers affordable Japanese donburi and ramen, with signature dishes like the Signature Tendon Set and Mentaiko Nanban Don. The stall us...
しゃぶ葉は5月14日より、「初夏の牛たんフェア」を期間限定で開催します。「牛たん食べ放題」を中心に、レモンをテーマにしただしやたれ、新開発のだしも登場します。
Enjoy a quick and flavorful stir-fry with ground beef, crumbled tofu, and asparagus, all enhanced by a rich oyster sauce with garlic and ginger, perfect for a light yet satisfying...
Some foods earn their reputation through marketing. Others earn it through flavor. 鹿児島黒豚 Kagoshima black pork belongs firmly in the second category. One bite of a properly coo...
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