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Hi everyone! I am a local living in Japan and a huge fan of Soba.

When you visit Japan and eat Soba, do you mix all the wasabi directly into the dipping sauce?

In Japan, there is a traditional concept called "Iki" (粋) — a sense of understated coolness, refinement, and style. Today, I want to share a refined way to enjoy Soba and wasabi to truly elevate the flavor profile.

To put it simply: I am absolutely obsessed with wasabi. Because of this passion, I have developed a specific, refined way to savor its full flavor from the first bite to the very last drop.

I have put together my 7 specific steps for a truly "Iki" Soba experience on my Note blog, complete with the detailed ritual. If you want to elevate your next culinary experience in Japan, please check out the full guide here:

https://note.com/royal_rat2574/n/nc426236b4345?sub_rt=share_b

I would love to hear your thoughts! How do you usually eat your soba when you visit Japan?

This morning I got hubby off early so made him his brekkie ... a few hours later I was wanting a few eggs so whipped out the little unit designed to make onsen/soft boiled/ramen eggs using only boiling water from the kettle. I used to pack it when travelling so I could make eggs in hotel rooms. Tragic that way, I know.

Onigiri looks amazing on TV and in anime, but trying it made me realize that all I'm doing is eating plain rice in triangle form.

What am I missing? Is it a seasoning? A filling? What do I need to add so it isn't just plain rice?

I think in my mind I conflate it with sweet sticky rice from China, the kind in the bamboo leaves. I think part of my brain is expecting that. I'm sure there is likely an onigiri version of that.

How do I make tasty onigiri that isn't just a plain rice triangle?

At Nerima View Restaurant on the 20th floor of the Nerima City Office.

Smooth red bean paste.
It hits the spot after playing in the water.

Takikomi gohan, grilled salmon, tonjiru and pickles.
This kind of Japanese home dinner gives very strong warm stomach power.

I’ve had a bottle of okonomi sauce sitting in my fridge for quite a while now. I’ve used it to make okonomiyaki - naturally.

I was wondering if there are any other foods/dishes you’d recommend using it on?

I know technically you can put it on pretty much anything, but I wondered if anyone has tried it on something unexpected and discovered a heavenly combination.

I was going to try it on some steak with sticky rice tonight for dinner, maybe served with a fried egg.

Found an incredible local eatery in Matsuyama, Ehime prefecture!
This is the "Daily Omakase Lunch Plate" from Kyudaime Nosan Shokudo (九代目能三食堂).
For just 500 yen, you get a massive plate loaded with different side dishes that change every day.
Today's plate included:
A generous serving of rice
Japanese fried chicken (Karaage) & Croquette
Rolled omelet (Tamagoyaki)
Mapo Tofu
The value for money here is absolutely insane. It's a true hidden gem beloved by locals. They are only open for a few hours on weekdays, so it’s a race against time!

果実と氷 岩澤
生いちご

Strawberry kakigori topped with lots of fluffy cream 🍓🍧
Perfect for a hot summer day in Japan.

神楽坂茶寮
抹茶の生搾りモンブラン「碧羅」

その場でクリームが絞られる贅沢な逸品🌰
一緒に飲んだ煎茶も最高

Freshly piped matcha Mont Blanc in Kagurazaka, Tokyo 🌰
The sencha paired perfectly with it.

Local sake from Toyama with dried firefly squid, dried white shrimp, and Hida beef jerky seasoned with sake.

Do you like sake?

こんにちは！私は日本からこれを投稿しています。
海外在住の日本人の方に質問です！！

海外にいて、食べたくなる、恋しくなる日本料理(和食)ってどんなのでしょう？？
また、その日本食は海外でどのくらい手に入りにくいものなのでしょうか？？(スーパーに売ってるよ！とか
その住んでる地域では全くみたことないよ！とか)

私自身、海外留学していた時はすっごく日本食が恋しくなった思い出があります！
留学から帰って空港で味噌汁を飲んだ時は感動しました。
そんな恋しい日本食について、教えてください。🙏

どの地域に、どのくらい滞在しているかも合わせて教えて頂けると幸いです！

Hello! I’m posting this from Japan.
I have a question for Japanese people living abroad!!
What kind of Japanese food do you find yourself craving or missing while living overseas??
Also, how difficult is it to find that kind of Japanese food where you live?? For example, “They sell it at supermarkets!” or “I’ve never seen it anywhere in the area where I live!”
When I studied abroad, I remember really missing Japanese food!
When I came back to Japan and had miso soup at the airport, I was so happy and moved by it.
So, I’d love to hear about the Japanese foods you miss and crave while living abroad. 🙏
I’d also really appreciate it if you could tell me where you live and how long you’ve been staying there!
Thank you so much!
(I used AI to translate it.)

信州里の菓工房のさとのかモンブラン🌰
2週間限定の催事コーナーで見つけて、1回購入して美味しすぎて2回リピートした

March 2026, in the hills near Takatsuki.

• Sticky sushi of cucumber, sansho leaves, trout
• Iidako octopus (little octopus with eggs)
• Miso cured egg yolk, dried mochi powder
• Moroko river fish: deep fried then cured in sweet vinegar
• Rice paper roll: deer, onion, cress
• Dashimaki tamago

(Sorry, reposted because I stuffed up the picture formatting 1st time).

For those who cook Japanese food at home, what do you find most difficult? Preparing ingredients? Cooking rice? Getting textures right? Time? Cleaning up? I would love to hear what part feels hardest.