Please im so desperate it tastes so good😭 i got it from a friend. It tastes like caramelly buttery corn and its a jelly texture. Looking up the katakana on google didnt yield me any results

The soft-boiled egg and cheese go together really well together and it's delicious!

When you have a craving for fried chicken for lunch, this bento 🍱 is the way to do it.

Sub might need a new flair for Okinawan food?

Tried “Pochigi” for the first time.

Similar to chorizo - fried spicy sausage. Served with cabbage and ketchup in true Okinawa style.

Paired with Orion IPA.

Hello, I started making tofu at home, I would like to know if there is any expert here since I have some questions.

Based on youtube videos that I found, there are 2 approaches after grinding the beans and separating the milk from the okara:

1. Boil the milk alone
2. Add the milk to already boiling water

I would like to understand the difference and whic one is the "appropriate" one and for how long should it boil?

Some books say to boil for 10 mins, other for 30.

Another important aspect is the nigary/milk ratio, I was not able to find any percentage, for example:

1L soy milk / 1g nigari diluted in 100ML of water.

This is very important to understand I think, because based on nigari concentration, you get small/big curdles and they affect the final result.

Last question is, since I also like soy milk, how do I make it taste better? It has a very strong beany flavour, and since I do not have any comparison apart for the store bought ones, I don't know if artisanal soy milk is supposed to taste beany or not.

I hope someone can reply to my questions.

https://preview.redd.it/j0tms2r6e8ge1.jpg?width=1037&format=pjpg&auto=webp&s=8ae5ff9055be1accd1bebda4237cab5559f0978c

Do you know stand up soba stand?
mainly there are in station , business man eat up there in 5mins.

Fuji-Soba famous soba stand chain shop. I have seen the menu of "Katsu-don curry"

that is combination of super star in Japanese food menu!

https://preview.redd.it/l6cet2xn58ge1.jpg?width=4032&format=pjpg&auto=webp&s=72a685330348de04a6bfe4b409772e04e79e7ada

anyway I tried it.
taste , soso, possible to eat. and it is only 650yen I can not to say much complint .

Lately I have been interested in sauces and unfortunately when I search for "japanese sauce" I often get hit with pieces about japanese condiments which often are filled with loads of info about things that aren't sauce and only a little info on sauce.

So western "sauce" such as mayo (and the japanese variation) and something like worcester sauce has become fairly popular but what are some interesting sauces that are being produced? Does there exist some sauces that were already eaten during the edo period? And are there any tacky types of sauces that are popular nowadays because they are tacky (meaning somewhat weird)

So please tell me about japanese sauces that aren't soysa sauce or ponzu.

This is strawberry and Warabimochi drink!!

Would love any advice. I wanted to make Japanese curry for my family tonight. I have a cut of boneless beef called "beef boti" which I think is like beef shoulder or leg. It's not chuck beef, but I see a lot of people braise chuck beef to tenderize it

My question is, should I also braise the cut I have? I want it really tender but I'm not sure if cooking this cut will make it softer since it's not as fatty. And also do you guys cook the onions till they soften or caramelize completely?

must try TSUKUNE and SESERI at 'YAOYA TOKYO' in Shibuya, very jucy and tastey 9/10.

I’m planning to get some. Also, I’ve heard of chefs using blends from different prefectures to achieve their wanted rice consistency and flavour

I love Warabimochi

My fiancé and I had a hard time deciding where to eat dinner when we came across this ramen chain that usually had a long line outside (luckily, it wasn’t the case at the time). It was so worth it for its price. The portion sizes were enormous. They specialize in consommé ramen which was so delicious. The broth was definitely the star of this bowl.