I refried the karaage to heat it up, turned out great. Making those yesterday was actually the first time I had deep fried anything at home. I made a big batch from six whole chicken legs, will buy deboned thighs next time as the prep for those took quite a long time (haven’t deboned any in ages, woe slow me…).

Frying wasn’t that bad but a bit messy. Need to tinker with the process a bit to make the crust more fluffy (especially the parts that involve potato starch).

For recipe I more or less followed the ”all 1” from NHK’s ”Dining with the Chef”.

So yeah… might actually make the trip to the city center the next time I hanker for karaage, the one served at the restaurant in my local Muji is excellent. I used the same rice though ;)

https://preview.redd.it/v4pmyra25d6e1.png?width=1024&format=png&auto=webp&s=688e900f2e918184847a4d4124562333f512f0fd

quaker oatmeal and see weed, carrot and apple juice, yorgurt

Both are typical fishes we eat but can you see difference?

https://preview.redd.it/o880pasdwc6e1.jpg?width=683&format=pjpg&auto=webp&s=205448d2f9e0f6661520a69e4390867b6225146b

his is called uchiko-don, means inside baby bowl... Japanese name sometime cruel.
it is salmon and egg bowl in Sendai. it is one of Oyako-don. egg-parents..

I don't even know what kind of fish this is

Narezusi wrapped in leaves of butterbur, camellia and green tea and cod milt

https://preview.redd.it/fldgqegudb6e1.jpg?width=4032&format=pjpg&auto=webp&s=842fdc553ef3a13539e31ab0f33ee77f18b01af7

Susi is a variable food. nigiri zusi(raw fish on rice) is famous but is a one of them.

Have you ever had a Hunazusi(鮒ずし), a fermented food. A kind of Narezusi.

Photo is copied from Amazon.

https://preview.redd.it/8mkyefyuya6e1.png?width=536&format=png&auto=webp&s=0166ae126a552e7000a7b1dd047ee06b5c7a1a19

I’ve never been to Japan before, but I had a 2-hour layover at Haneda Airport today. With so many options to choose from, it was hard to decide! I ended up trying a Tendon and Soba combo. It was pretty good, but I noticed it barely had any sweetness to it.

The Tendon, and especially the Soba, didn’t have the sweet flavor I’ve experienced before. Is this how it’s usually served in Japan, or could it be unique to this particular place?

I have a 2-hour layover in Japan and plan to do some shopping. A friend recommended this item—would you say it’s worth getting? Also, do you have any other must-buy recommendations for a quick layover?

Cannot locate on google- driving me crazy! What are the brown/dry/round/spiral like crackers that are put in miso as a topping?

Can someone please explain what this product do? It seems to be some kind of magic preservation water for fish products using "nanobubbles" or whatever that means. Does it do anything actually? Does it help with aging or just say cleaning the fish? How does it actully work? Thanks

Hi! I recently bought a nice box of awase miso and looking for great dish suggestions I could make at home. Could be of any preparation difficulty levels. Thank you!

Is it possible to buy frozen family mart chicken to fry at home from California?

The soup features the liver of an eel, honestly not my favorite but I do eat it, I've grown to like the broth. Also some pickles. Very good unagi, very gracious server. Good memory.

日常的な夕飯

梅干しのおにぎりと干しエビとブロッコリーのにんにく炒め

https://preview.redd.it/6cejvhnsu66e1.jpg?width=4032&format=pjpg&auto=webp&s=336bf739c494e068c92901cc9cd1894caa3b1a2f