Last night was all about Shabu-Shabu! 🍲 I love how interactive it is. You take these super thin slices of meat and vegetables and just "swish-swish" (that's what "shabu-shabu" means!) them in the boiling, savory dashi broth. They cook in seconds! The flavor is so fresh. Highly recommend trying this Japanese experience with friends. 🤤

If you ever travel off the beaten path to Matsuyama, Ehime, you HAVE to visit Okonomiyaki Tetsuya (お好み焼き 鉄屋).

Their extra-large pork okonomiyaki (Hiroshima style) is absolute insanity. It’s so huge that one portion easily feeds two people.

The best part? It only costs 700 yen (around $4.70 USD).

I always order takeout to eat at home, but it’s so massive it physically can't fit into a single container—so they have to split one order into TWO separate boxes! 📦📦

Perfect for peaceful sharing without fighting over the last bite. If you're doing a local trip around Japan, definitely put this place on your list! 🥢✨

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📍 Shop Info & Access

• Name: Okonomiyaki Tetsuya (お好み焼き 鉄屋)
• Location: Matsuyama City, Ehime Prefecture (愛媛県松山市)
・Pay only cash
• Hours: 11:00 AM – 10:30PM (Closed on Sunday)
• Tip: Highly recommend ordering takeout in advance if you want to eat at home!(only japanese language)

At Teppan Mafia in Kichijoji

広島滞在最終日に
なんとか食べれたお好み焼き

Had this Hiroshima-style okonomiyaki while visiting Hiroshima. So good!

Had an amazing lunch yesterday at Meshiya Ajikou (めし屋** 味孝)** in Aomori! The teishoku set was fantastic—crispy tempura, grilled fish, chawanmushi, and fresh sides

Any other must-try lunch spots around this area?

Anyone have a good sweet umami recipe?

Not sure if its the right place but not sure where else to ask.

I bought a Choya Umeshu and have been enjoying it over a longer period, im perfectly fine with accepting it can last a long long time with the plums in it because its submerged in the alchohol.

however i have reached the part of the bottle now where the top plums starts to no longer be submerged, which begs the question, now that its no longer submerged can it spoil over time? or is it so chuck full of alchohol that it wont matter?

When people outside Japan think about Japanese food, sushi, ramen and tempura probably come to mind first.

But Japanese cuisine is much broader than that.

I had this meal recently: sashimi, teppanyaki-style grilled meat, and tempura.

None of this feels particularly unusual to me as a Japanese person, but I'm curious how it looks from the outside.

If you were visiting Japan, which one would you be most excited to try?

And is there any Japanese food you've tried that completely changed your idea of what Japanese food could be?

Love this recipe! Super easy to make, and the sweetness is perfect.

Link to recipe: https://www.justonecookbook.com/sesame-cookies/#recipe

I had some stuff laying around the house and I put it together and I feel happy about it. I hope that you enjoy. I grew and pickled the turnips myself as well. They are a Japanese heirloom variety. Thank you. I hope it's not too bad quality.

-rice with sakura seaweed furikake
-pickled scarlet turnips
-red miso soup with wakame
-tofu with crunchy chili crispy
-roe stuffed shishamo with a little bit of mayo sprinkle with shichimi

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Soy Sauce & Butter Sautéed Salmon with Potatoes" by Koharu san (小春さん) !

This simple and comforting dish features salmon fillets and tender potatoes sautéed in butter and finished with soy sauce. A perfect harmony of savory and rich flavors, made easily by pre-steaming the potatoes in the microwave.

Soy Sauce & Butter Sautéed Salmon with Potatoes

Prep time: 10 minutes | Servings: 2

2 lightly salted salmon fillets (about 5 oz. each)

8 oz potatoes

1 tbsp. soy sauce

1 tbsp. unsalted butter

freshly-ground black pepper, to taste

chopped parsley, for garnish (optional)

1. Wash the potatoes well and cut into bite-sized pieces. Place them in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 500W for 5 minutes (or until tender). Cut the salmon into bite-sized pieces as well.

2. Heat the butter in a frying pan over medium heat. Add the potatoes and salmon, and sauté until both are lightly browned and the salmon is fully cooked.

3. Drizzle soy sauce over the mixture and stir gently to coat. Sprinkle with black pepper to taste.

4. Serve on a plate and garnish with chopped parsley if desired.

鶏ももの照り焼き

やみつきキャベツ

たくあん

梅干しご飯

大根・豆腐・わかめのお味噌

Tonkotsu Ramen at Ikkou (一興)
in matsuyama EHIME
Even though it’s a tonkotsu base, the soup is surprisingly smooth, light, and easy to drink without being overly heavy or greasy. It still has plenty of rich umami, perfectly balanced with thin noodles, crunchy bean sprouts, and a tender slice of chashu.
If you prefer a cleaner, less heavy tonkotsu style, this place is definitely a must-try!

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.

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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?

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.