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Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi,...
At Kochi’s Sunday Market, packs of local sushi may look nothing like the nigiri you know. Pink buds, green stalks, and dark mushrooms replace the seafood that many visitors expect....
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
Classic sushi rice and a quasi-tofu poke are combined to fill aburaage pockets, then topped with crunchy tidbits of color in this version of inarizushi. In its basic form, this cas...
Leftover salmon and old rice combined with soy sauce, kimchi, and mayo make the yummiest trend from Tiktok so far.
Kōyō-zuke (紅葉漬), also written koyo-zuke or koyozuke, is a ready-to-eat fermented salmon specialty from northern Fukushima Prefecture. Producers make it by curing and maturi...
Koshu miso (з”Іе·ће‘іе™Њ, KЕЌshЕ« miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice...
In autumn, shoppers across Kansai are likely to see one Tokushima name repeated on produce signs: Naruto Kintoki. This Naruto Kintoki sweet potato comes from sandy fields in Tokush...
かつやは9月11日より、「チャーハンとテリたま混ぜご飯の欲張り飯」を期間限定で販売します。
Years ago, Honolulu-based photographer and writer Floyd Takeuchi experienced a dish so delicious and unique, it became one of his favorites. At a Sembikiya Café in Tokyo, which is...
Open a bowl of miso soup in Tokushima and the seaweed inside may not behave the way you expect. It holds its shape and bites back a little. Locally, that seaweed is often Naruto wa...
Meet my new hyper-fixation meal. Crispy rice, tuna, cucumber and avocado all tossed in a creamy, spicy dressing. Perfect for an easy, high-protein lunch or light dinner. The crispy...
A bowl of hot rice arrives topped with slices of raw tuna, glossy with a sweet sesame-soy sauce. That bowl is Hyugadon (гЃІг‚…гЃ†гЃЊдёј), a Japanese marinated tuna rice bowl from T...
Picture a clay pot on a winter table in Hiroshima, its inner rim coated with a thick ridge of miso. That ridge is the whole point of Kaki no Dotenabe, a Hiroshima oyster hot pot. O...
なか卯は10月14日11時より、「柚子オニオン 藁焼き鰹たたき丼」を販売します。気になる！
Picture a Japanese yellowtail raised on feed that contains locally grown citrus peel. It may sound unusual, but in Tokushima the idea has become a recognized regional brand. Sudach...
A beniharuka shake rolls into Sukiya as sweet potato season gets underway. Japan never met a seasonal sweets flavor it couldn’t find space in its heart for, and with sweet potato s...
This Spicy Tuna Rice Bowl has become a firm favorite for a wholesome lunch and speedy dinner in our home. We love topping our bowls with avocado, cucumber, sliced radish, edamame b...
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