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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...
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...
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...
名代富士そばは、8月1日から「沖縄涼味フェア」を開催。今年は沖縄県産まぐろを使った新メニューが登場します。
Okinawa zenzai breaks every rule you thought you knew about Japanese sweets. On the mainland, after all, zenzai means a steaming bowl of sweet red bean soup. In Okinawa, order zenz...
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...
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...
Most miso soup starts with a clear dashi broth. One regional version, however, breaks that rule completely. People in Kagawa make ebi miso soup, a rich shrimp soup. So what is ebi...
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...
松のやは7月1日15時より、イカフライ、白身魚フライ、海老フライを組み合わせた「海鮮盛合せ定食」を発売。
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...
As sea temperatures rise, the prefecture's ubiquitous mozuku is under threat. Scientists believe they are close to a breakthrough to protect the staple.
Crab cream croquette is a Japanese yoshoku dish made from crab meat bound in béchamel sauce, coated in panko, then deep-fried until golden. People also call it kani cream korokke,...
You sit down at a small Chinese restaurant in Tokyo, scan the menu, and spot “tenshinhan.” The name sounds unfamiliar, maybe even foreign. So you order it, expecting something stra...
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...
Even when it is hot outside, I crave soup. This recipe is simple because you start with chicken broth and just add a good green, such as watercress, and whatever protein you have o...
Plus two tuna preparations and a Chinese take on a birria taco.
Plus a dip made from sake lees, a steak inspired by a stew, and a cocktail inspired by a song inspired by a frog.
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...
Taste-testing the northern frontier of local foods in Japan. Just about every corner of Japan has some special food it’s famous for, and if you head up to the country’s northern ti...
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...
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...
Kani Salad is a Japanese sushi bar favorite that's creamy, crunchy, and surprisingly easy to make at home. With imitation crab, crisp vegetables, and a simple dressing, it comes to...
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