Today, while passing through Demachiyanagi, there wasn’t usual huge line atDemachi Futaba Mochi Store, so I peeked in and noticed that in addition to the usual line-up ofmame-mochi(mochiwith whole beans) they hadkuromame daifuku,mochimade with black beans from Tamba, in rural Kyoto prefect...
Ramenis a traditional Japanese dish featuring a rich broth served with long noodles and a variety of toppings such as eggs, meat, and vegetables. The key to authentic ramen lies in its broth, which is simmered for 24 hours to achieve its deep, complex flavor. In Tokyo, you’ll encounter...
ice cream chef Omoto-san is very picky about what goes into his ice cream. He uses no additives, fillers or artificial ingredients. His kinako powder is a original blend of roasted ‘kuromame’ black beans from the
bonito flakes and lots of spring onion, it is hands down the best takoyaki I’ve ever had. When night falls, the entire neighborhood turns into a spectacle itself with neon-lit
Ramen gets all the hype these days but what about its friendly, slightly chubbier cousin udon? Well friends, not to worry because udon is making a comeback here at one of the few restaurants we actually waited in line for. We didn’t know what to expect when our friend jotted this plac...
-Bottom left: “honmaguro/本鮪/Kuromaguro/黒鮪”, blue fin tuna from Oma (Aomori Prefecture), chu-toro/semi-fat part. -Top left: O-toro/belly fat part of same fish -Bottom centre: “Aori Ika/あおり烏賊, Great Fin Reef Squid from Suruga Bay in Shizuoka Prefecture. -Bottom right: ...