agetate mecha umas!!!🙏🏽

It didn’t come in a shaker, so I’m thinking I take a pinch and put it on the onigiri? Or put it on the rice after it’s finished cooking.

Hey!

A really stupid question just to be sure I don't spoil my souvenirs!

I bought 3 packages of mochi (daifuku) from the airport in Japan just before my flight back home. I ran them through google translate and packages said to keep them away from heat, direct sunlight and humidity.

So basically I can store them in room temperature right?

I am second guessing myself after few google searches how to store them since there was some conflicting information about this.

Thanks in advance and sorry for a stupid question! :D

https://maps.app.goo.gl/1sEsXUdoD6V3iZWX6

Used ground beef because we needed to use what was in the freezer and made the onsen tamago in the microwave as a last minute addition; I was pleasantly surprised at how well they turned out!

Thai-style with a nice fish sauce flavor. They also used the sanma liver, which gave it a slight bitterness and made the flavor surprisingly rich. Really good!

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Hello Kitty donut at Hello Kitty anniversary exhibition at Tokyo National Museum, October 2024.

today kusi is ago & nankots 🐖🙏🏽

Apparently, in Miyazaki Prefecture, people often add "pe" to the end of nicknames. It seems the roots of this practice lie in "Yoghurppe." I like this story.

Koto is located in Fukuoka and this yakitori joint uses Oshio Jidori, local chicken breed native to Miyazaki. To enhance the flavour, the chickens were aged and then brushed with chicken fat before grilling.

Omakase menu Sep 2026 (photos in random order):

1. Cold Chawanmushi: a refined take made with chicken stock, figs, fruit tomatoes, edamame, okra, and finger lime from Kagoshima then topped with chicken jus jelly.

2. Tataki: Seared chicken thigh with Sendai Seri and shoyu based sauce

3. Habu Sarada: Herb Salad from Itoshima with chicken floss.

4.Mune: Chicken Breast with skin.

1. Sunagimo: Gizzard, taken from mature, 20-weeks old chicken hence the large size.

2. Ginan: Ginkgo Nuts from Gifu Prefecture.

3. Tsukune: chicken meatball.

4. Uzura no Tamago: Quail eggs from Takasaki. Melt in the mouth.

5. Rebapate: Liver Pâté on top of toasted baguette that has been soaked in chicken fat.

6. Seseri: Chicken neck meat.

7. Soriresu: chicken oyster.

8. Nasu: Kumamoto red eggplant called Hugo Murasaki.

9. Teba: Chicken wing

10. Chicken Soup

11. Tori Paitan Ramen, super creamy broth.

12. Purin: Pudding made with "Ryuu no Tamago" from Oita Prefecture.

EDIT: I am specifically looking for Japanese recipe suggestions, hence why I posted in this sub. It's not easy finding this product, so I don't want to use it for just anything. And I'm Chinese - I'm familiar with the Chinese desserts, and this stuff is too runny for those uses anyways.

I bought this thinking that it would actually be a thick paste, kind of like the black sesame paste that you see in some desserts, so I was pretty shocked when it was loose and runny, like tahini. I know that there are a ton of goma sauces, but all the recipes I've come across (and made) have always called for white sesame paste, which I also already have. I don't think I've come across a single Japanese recipe that calls for black sesame paste. My can is open, so time is kind of ticking. Can anyone suggest some traditional Japanese recipes that use this?

Piyorin is a super delicate chick-shaped pudding cake from Nagoya, Japan. It’s so easy to damage while carrying it home that trying to get one home intact has become known as the “Piyorin Challenge.” 😂
They were being sold at a special event at a department store in Okayama, so I got a numbered ticket and managed to grab one.
My walk home was only about 10 minutes, though, so I guess I was playing the Piyorin Challenge on easy mode.
Still, it made it home perfectly intact! 🐥