Hi! My friend from Tokyo brought these delicious matcha jelly mochi like snacks and i accidentally threw away the wrapping paper. Can anyone help me find what these are called?

https://preview.redd.it/v7xigv3i1evd1.jpg?width=600&format=pjpg&auto=webp&s=3edb2820811debd40e7a05b7d893daf552219989

Let's talk about Pocky flavors!

I particularly love any matcha flavors/variations as well as the "Winter Melt-in-the-Mouth" one.

What's your favorite flavor?

I really loved the Furikake at Yakiniku Like every time we went while we were in Tokyo. I recently learned that they sold it to take home from their stores. Is there anyway to get this shipped internationally or will I need to wait until I return to Japan?

There is a restaurant in Shibuya, may be a chain, it wasn’t clear and I couldn’t find others called the exact same thing. The restaurant is called “Japanese Steak Bowl and Beef Curry”.

Very generic I know but they made Gyudon but with really thick rare cuts of beef over garlic rice with fried garlic chips in it. They also served beef curry.

I’ve been trying to copy the recipe for awhile but striking out on a few things and was wondering if anyone could point me in the direction of a copycat recipe if you’re familiar with the restaurant.

I know for a fact they sous vide the steak before searing as I watched them do it but I can’t figure out what cut of beef it is. It comes out springy and soft not unlike prime rib. Maybe London broil?

The second thing is the curry. I watched them dump the bag drippings into a pan to save so I assumed they made the curry with the addition of the beef bag drippings but I haven’t been able to find a recipe that utilizes that technique. Any advice or help is appreciated!

My boyfriend is in Japan as an intern and he's struggling about what to eat due to his tight budget. Does anyone have any store recommendations around Adachi City, Tokyo? He can also use recipes :)) Thank you everyone!

Was actually one of the best ramen I had in Japan, broth was super thick, and the noodles were chunky and firm. I think it was around £10 for the ramen and the gyoza!

Compared to airport food in Heathrow, £10 would get you a soggy sandwich and a packet of crisps.

Hello,

I recently returned from a trip to Japan and became enamored by the powdered green tea canisters I'd find in various conveyor-belt sushi locations (the ones with the open spout for pouring tea). Try as I might, after returning to the States, I cannot seem to find a place that sells something similar. The closest I've found is from Rakuten (https://item.rakuten.co.jp/setomono/fki-13000219/), but none of the sellers I've found do overseas shipping.

Hoping to see if anyone here has any leads. Thanks so much!

Soba noodles are one of my favorite foods and Assi Soba Sauce is my favorite stock to use for dipping sauce, but recently I haven’t been able to find it anywhere. Does anyone know why this is or have any recommendations for a replacement? I’m currently using Jayone Soba Sauce or Kikkoman Hon Tsuyu with some additions in a pinch but I’m they’re just not quite as good.

Id like to have them with noodles but i don’t know what compliments the flavours

If I make a soup using 1 tbsp of each: mirin, sake, soy sauce, & liquid dashi in 1 cup of water with buckwheat noodles, is this healthy to eat once daily, or is the sodium too high? I’m trying to understand if sodium is just feared in the West or if it depends on the source.

I’m also curious if anyone knows of a way to enjoy curry, but healthy? I’m assuming boxed curries like golden curry are too processed, but maybe it can be made from scratch & health forward?

What other Japanese foods should I include in my diet regularly if I want to be healthy? I already drink green tea daily.

It’s a mystery to me how nobody knows of the Kitano hotel’s restaurant Hakubai.

I recently revisited them (fifth time) for dinner in their renovated space and the food was much the same - perfect.

Unfortunately many are drawn by the trendy fast fashion “Japanese” foods which are compromised in quality and presentation.

If you are interested in eating true Japanese food in a place that could be Japan you will not be disappointed by Hakubai. I am Japanese and this is the only Kaiseki restaurant in NYC that I can say truly is like home.

The quality is the top and for 500 dollars less than Masa, you will have an equal experience in my opinion.

Another plus is that after the meal you can quietly enjoy the hotel lobby while you wait for your Uber 😊

Hello everyone, I hope someone may help me: I'm in search of a japanese sauce / seasoning that in Japan use with salads and I don't know the name.

It has a tan and glossy, little transparent color and the flavour has some hint of citrus (I suppose, not sure).

When I was in Japan this was a pretty common seasoning and easy to find in big bottles, but since I returned home I wasn't able to find it in any Asian shop in my town...😭

I hope someone may help me to identify it so I can search it online to buy or replicate 🙏

Thank you in advance

Hi,

I keep kosher and I make my own vegetarian dashi with kombu and shiitake which works well.

When I come across recipes that use dashi granules and water I substitute dashi for both, but in recipes where it's just dashi granules and no water I don't know what to substitute with.

Any ideas? I saw I could make a dashi concentrate but I have no clue how to do that.

Alternatively if anyone know of any instant dashi with a kosher supervision that would be great too.

This is an example of recipe I'd like to make:

https://www.instagram.com/p/DArjmUeSSVX/?img_index=5

Thanks!

Hi.

Has anybody worked at Ichiran and could give insight into what goes on behind the curtain? It's so mysterious.

Some questions are:

1. I know the broth comes from the distribution center. Does it come as a powder? does it come as gallons of both? Is the broth concentrated and reconstituted?

2. What else comes from the factory and what is made in the store?

3. How is the Dashi adjusted?

4. What are the general steps from ticket to production to delivery?

Any other behind-the-scenes insight would be appreciated.

One of the best dish ever