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Kaizoku Ryori translates as pirate cuisine, and it means grilling seafood yourself at the table in southern Tokushima. Spiny lobster, abalone, turban shells, and scallops go straig...
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....
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...
Order sashimi in Naruto and the white fish on your plate may push back a little when you bite. That fish is often Naruto sea bream (鳴門鯛), known locally as Narutodai. It is Japan...
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...
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...
OGAWA, Japan >> Kappo Ryokan Futaba is a restaurant located in an area once known as the “Little Kyoto of Musashi” in Ogawa, Saitama prefecture. Musashi was the name of a for...
Kebabs taste better with a side of janken. When you think of food in Japan, kebabs probably aren’t the first thing that comes to mind, but there are plenty of kebab shops to be fo...
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...
Rock out as you dance your way to handmade sanuki udon. Having a meal out is a great experience now and again, but cooking for yourself not only allows you to customize your meal t...
かつやは、「海老トリプル丼」などの海老尽くしメニューを期間限定で販売します。
Below the ruins of a castle on Beppu Bay, fresh water seeps up through the seabed. Hiji Town in Oita Prefecture gives its local marbled flounder a name of its own: Shiroshita Karei...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
For tourists who have exhausted all of Tokyo’s most popular sites, Kanagawa’s Miura Peninsula is a great place for beautiful scenery and delicious gourmet food. The peninsula’s Mis...
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...
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...
Nikkei cuisine melds Peruvian ingredients with Japanese techniques; it’s a relatively new genre dating back to just 1889. You can now find it at Kaiyo Handroll Bar, a new restauran...
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...
In Japan, Osaka is world-famous for its delicious style of okonomiyaki—a savory pancake loaded with flavor. While it might look simple on the surface, achieving the ideal balance o...
One Piece is one of the icons of the shonen genre, and like many protagonists, the would-be pirate king Luffy has a love of food. Now, we've seen even more gameplay for the upcomin...
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...
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！
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