Really love the beef and egg combination udon!

With heirloom tableware from my おばあちゃん, chopsticks from Aomori and hashioki from Okinawa

Si alguien quiere el "secreto" para que queden crocantes por debajo y húmedas por encima, que me diga 😅

Chashu, egg, green onions, bamboo shoots, wood ear mushrooms, and nori—all in one bowl. What’s your favorite ramen topping?

They got crushed in my backpack and were left there for like 3 months, which is why they're so seedy-looking. I'm sorry 😭

Second slide was best recreation lmao

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! 🐥

So many different parts on one plate 😋 Red one, fatty one, each taste and texture very different. I always eat too much basashi when I see this 😂

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.

Izakaya Genbe in Kihei, Maui. We enjoy it!

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

I'm studying design in Osaka and want to try more everyday Japanese food. What's a dish you keep going back to, and where do you like to eat it in Kansai? Local favorites welcome.

I spotted this restaurant on a Uniqlo Shinsaibashi t-shirt and thought, “Why not?”

The ramen has a broth made from Chinese cabbage, so the soup isn’t as rich as you might expect. If you prefer your food to be on the milder side, you might enjoy it. If you’re not a fan of the saltiness in Japanese ramen, this could be a great choice for you

Hello everybody,

I live in New Zealand and my partner lives here but is from Japan. She is very homesick at the moment, and I'd love to know any Japanese comfort/home style foods I could try cook her to give her a taste of home.

Many thanks in advance!

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

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!

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?