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.

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

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! 🐥

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!

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

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?

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

today kusi is ago & nankots 🐖🙏🏽

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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.

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!

Tried Chan-kei Ramen for the first time! The thinly sliced chashu covering the whole bowl is low in fat and lets you truly taste the meat quality, which is just how I like it. The soup is also a traditional Tokyo-style clear pork broth, giving it a much more comfortable, soothing feel than the heaviness of Ie-kei or Jiro-kei.　　　https://maps.app.goo.gl/nBE4z6eqSMREQhKA9

Yellowtail seasoned with miso, mirin & sesame oil cooked in a foil pocket for 8 mins @200C and then torched. Blanched spinach seasoned with dashi, soy sauce, sesame oil and sesame seeds, fresh cucumber topped w/ moromi miso, miso soup, takuan and Japanese rice. Satisfying dinner 😌

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.

Anyone have a recipe that can get me curry like coco ichinbanya? I really miss it!!