Risuke is located about 20 km outside of Nara city and it turned out to be one of my biggest culinary surprise in a long time. The unasuming restaurant is vedge between a few major family restaurants and a supermarket on one of the strip mall street you can find anywhere in Japan. But… Risuke is not an ordinary restaurant!
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Ebimeshi which could be translated to “shrimp-rice” is a specialty of Okayama Prefecture and I had my first ebimeshi experience at Indeira in Okayama City.
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Curry might be the last thing you associate with Japan, but it’s has been a national favorite since it was first introduced by the British navy during the Meiji era and was adopted by the Japanese to a point where it is considered a national food.
Japanese curry is an historical and geo political culinary dream come true and Tokyu Curry in Hiroshima which was suggested by a friend who knows his curry and it’s a great place to try Japanese curry.
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My quest for Sanuki udon has taken me to great little shops all over Kagawa prefecture and Yamauchi udon shop is definitely worth the drive.
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Some people do crack-cocaine, I do Ippudo ramen. I was hooked the first time I tried it in Fukuoka and I am always craving it. Hakata ramen is my favorite style of ramen so far and I found out that Ippudo tsukemen is the perfect summer meal.
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Mataichi ramen counter looks like it belong in Tokyo or Fukuoka, but it’s actually located right in front of Kurashiki station.
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About a week ago, my boss asked me if I wanted a bibimbap for lunch. I spent the whole week wondering how a burning bowl of bibimbap could be delivered to my desk, well I got my answer today.
Continue reading “Bimbimbap Delivery Box: Delicious Ingenuity”
I’ve driven in front of Juu Hachi Ban ramen shop for 3 years before trying it. The shop is located on route 313 in the center of Fukuyama city. I found this shop listed pretty high up on a Japanese ramen website, so I decided to give it a go.
Continue reading “Juu Hachi Ban Ramen: 18th Ramen in Fukuyama”
Let me start by saying that I am not a vegetarian, but I am very interested in vegan and vegetarian cooking. I actually eat a lot of meat and it’s probably why this book interested me so much in the first place.
Kansha was written by the Japanese food specialist Elizabeth Andoh and it is my first vegetarian cookbook. Washoku, her previous book, dealt with fish and meat.
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When I heard that David Chang, the mastermind of Momofuku restaurant, created a magazine about ramen, I ordered it right away and awaited my copy of Lucky Peach like a kid waiting for Santa Claus.
Continue reading “Lucky Peach #1 and Ivan Ramen”
We found a ramen shop named 止 by the side of the road just outside of Niimi in Okayama Prefecture. This single kanji means “stop” in Japanese and reads Tomare, a very short name for a great ramen place and one kanji every one should learn since it’s featured on every stop signs in the country.
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I don’t know why, but Tsuyama in Northern Okayama Prefecture is the capital of horumon fried udon. It’s quite common for Japanese cities to build their reputation on a particular specialty, but it takes some gusto to build this fame cooking offals or as some might call it the “discarded bits”.
Continue reading “Kuishinbo: Offal Gluttony in Tsuyama.”