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Find Japan's Original Grilled Unagi Eel in SaitamaRich in flavor, savory and a little sweet - unagi kabayaki, or grilled eel, has been understandably popular in Japan for hundreds of years. The dish's expert origins, however, lay in Saitama Prefecture, just northwest of Tokyo. With our interest piqued and our mouths watering, we headed to the Urawa neighborhood of Saitama City to find out more.,Eel has been popular in Japan for many years, and in the past few decades there have even been times when 70% of the world's eel catch was eaten in Japan. It's especially ubiquitous in summer, when certain days are essentially designated eel days. Japan takes the advice of an Edo period doctor, and people eat eel to, supposedly, stay healthy through the months of heat.,
Be sure to look out for more exciting articles every day at JAPANKURU!
Or add us on Instagram and Facebook to share your pictures of Japan. 🗾#kanto#food#eel 
The Totally Photogenic Organic Treats of Kyoto's Koe DonutsLooking for a sweet treat while you're in Kyoto, or maybe just an atmospheric place to sit down and take a break? Might we recommend Koe Donuts, a hot spot among Kyoto's younger crowd? Between their attractive artisanal donuts made with ethical and organic ingredients, and the shop's interior that is both uniquely Kyoto-esque, and definitely modern, it's a must-see when you're in the Shijo Kawaramachi area.
Koe Donuts is a relatively recent addition to Kyoto's Shingkyogoku shopping street, and while plenty of people are intrigued by the tasty treats inside, many new visitors are drawn in by the contemporary interior design. Architectural designer Kengo Kuma worked to give the donut shop a clean and calm atmosphere, while also bringing interesting Kyoto-style elements into the mix. Travelers are attracted by the woven, basket-like Japanese bamboo decorations clustered on the ceiling, and flowing down the walls.,Koe Donuts is a relatively recent addition to Kyoto's Shingkyogoku shopping street, and while plenty of people are intrigued by the tasty treats inside, many new visitors are drawn in by the contemporary interior design. Architectural designer Kengo Kuma worked to give the donut shop a clean and calm atmosphere, while also bringing interesting Kyoto-style elements into the mix. Travelers are attracted by the woven, basket-like Japanese bamboo decorations clustered on the ceiling, and flowing down the walls.,The slogan for the shop is "life happens, donut helps," which is something the JAPANKURU team can certainly get behind. Koe helps by coming out with relatively low-calorie donuts, made with naturally sweet, organic, and local Kyoto ingredients.,Koe Donuts collaborated with illustrator Yu Nagaba to create a logo featuring the iconic Albert Einstein... admiring a donut.
Which toppings do you think Einstein would have chosen? Strawberry? Green tea?,Koe Donuts is our recommendation for tasty sweets in the Shijo Kawaramachi area of Kyoto, but it's also a great place to relax and take a break from your busy travel schedule. Sit down with your donut, let the air conditioning cool you down, and take a couple snapshots with the architecture (and Einstein!) for your instagram before you leave!
Koe Donuts
Address: 557 Nakanocho, Nakagyo Ward, Kyoto
Access: Hankyu Kawaramachi Station - 1 min. from Exit 9
Hours: 8:00 - 20:00
Official Instagram, この投稿をInstagramで見る ・ お好きなドーナツを選んだら ボックスに入れて手土産にも、おすすめです🍩 ・ ※食材在庫の関係により商品の品切れの可能性がございます。恐れいりますが予めご了承ください。 詳しい状況は店舗までお問い合わせください。 ・ 🍩koe donuts open：2019.3.21 thu. address：京都府京都市中京区新京極四条上ル中之町557番地京都松竹阪井座ビル1F opening hours：AM8:00 – PM8:00 (不定休） sheets：65席＋スタンディング HP： https://donuts.koe.com ・ ・ #koedonuts #koeethical #donutsinnovation #koe #donuts #cafestagram #genic_cafe #genic_sweets #cafetour #コエ #コエドーナツ #カフェ #ドーナツ #オーガニック #エシカル #エシカルドーナツ #地産地消 #無添加 #カフェ巡り #カフェスイーツ #京都カフェ巡り #映えカフェ #関西カフェ #京都カフェ #四条カフェ #隈研吾 #長場雄 #카페 #도넛 #手土産 koeさん(@koe_official)がシェアした投稿 - 2019年 6月月9日午後7時23分PDT #kansai#food#organic
Satisfy Your Sweet Tooth with Fujiya's Retro Japanese SnacksThere's some high-quality snacking to be had in Japan, with international brands and local manufacturers making such a wide variety of sweets. When it comes to Japanese snacks, products are constantly being developed, tested for a limited time, and improved and re-released. You can always try something new. More importantly, though, when a product sticks around for years, you know it's good! So today we're going to tell you about some of the most popular snacks in Japan, all from Fujiya, a Japanese confectionery brand that's been on shelves for more than 100 years.,If we tried to tell you about all the many tasty products manufactured by Fujiya over the years, for limited runs and long-term, we'd be here all day. Instead, we're going to introduce you to a handful of sweets that are so popular, they're basically ubiquitous in Japan. Whether you're just hankering for a sweet treat, or you want to bring home the perfect souvenirs for all your friends, we recommend one of these nostaligic Japanese favorites.,Our favorite online review: "With the four different varieties, Look is always there for me during my different mood swings."
And one bonus review: "These taste pretty convincing.",⇩ Watch Fujiya keep us going throughout the day. ⇩#tokyo#food#snacks
Winter Favourite, Nabe【HotPot】There's this one dish that we all think of when winter comes.
That is the Nabe!,【鍋：なべ】means pot in Japanese, hence the dish served in a pot is a Nabe dish.
You will find this Nabe dish all around Japan, each one with unique local ingredients in it.
We will introduce you some of them in this article to get you started.,When talking about Japanese hotpot dishes, you can't miss this famous dish.
You just can't start without mentioning this one.
すき焼き Sukiyaki is a hotpot dish where you serve the pot and the ingredients separately.
There are actually two standard ways of making this dish in Japan, but I will cover this again next time.
Simply explained, sukiyaki is beef slices cooked in sweet soy-sauce based sauce.,Interested in other beef dishes?
Take a look at our recommendations around Tokyo.,The Akita local cuisine, Kiritanpo 【きりたんぽ】.
Kiritanpo is actually a rice dish, rice is cooked as usual, then pounded into a semi-mash, then it gets formed around sticks into a cylinder shape, then grilled. It has a nice scent of the toasted rice and a good chew to it.
This can also be used in Nabe, and it's simply called Kiritanpo Nabe.
This nabe is cooked in a chicken broth with chicken, some vegetables, and the Kiritanpo inside.,This one is only available in Spring as that is the season for the squid fishing. It is a seasonal and local dish to places along the Japanese Ocean, especially in Toyama and Hyogo prefecture.,Well, that's it for this time.
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If you're interested in other unique dishes in Japan, take a look at our previous pages under the Food category.#tokyo#food#culture
Season's Greetings: Autumn/Fall in Japan for FoodiesShokuyoku no Aki (食欲の秋) means that autumn is the season of appetite,
and Aki no Mikaku (秋の味覚) means that autumn is the season of flavours.
Either way, both phrases describe how nice the food is in this season, and they show how Japanese people look at the seasons.
So, shall we start looking into it?,Bonito is a fish that is deeply related to Japanese food.
It is used in many dishes in the form of soup stock.
Usually, the bonito used in these dishes are cured into what is known as 鰹節、かつおぶし: katsuobushi.
The process the fish goes through to become katsuobushi is so long, we'll have to go into some other time!
Bonito is in season during autumn, and again in spring.
The difference is that those caught in spring have lean meat, and those in autumn are fattier. Both are nice in different dishes, but the ones in autumn are nicer eaten raw. So if you have a chance, head down to try the bonito in Kochi, where they have the best bonito in Japan.,Believe it or not, shellfish like abalone has its season as well.
Abalone, in this case, is in its best from July to September.
,Yes, Tempura is also a food that is nice in autumn.
Why is that?
Although many restaurants try to use seasonal ingredients as much as possible, some of the tempura basics, the staples that never really change, are really in season during the autumn!
From prawns to pumpkins, eggplants and sweet potatoes, shiso leaves and all sorts of mushrooms, they all fall into the category of autumn foods in Japan. So next time you try tempura, see if there are any differences in the ingredients.,This is only a small portion of Japan's numerous autumn specialties! Look out for more information on everything you should be gearing up to eat when the leaves change colors, coming soon.
In the meantime, here's our autumn destination recommendation:
Try Nikko where you can experience the history and see the world heritage sites around the area. (Plus, the food is pretty good too!) Enjoy your gourmet experience in Japan!#tokyo#food#gourmet
Must-Try Delicacies of the Shikoku and Chugoku RegionsInterested in traveling off the beaten track, but also looking to spoil the foodie inside of you? Tokyo has some great grub, but don't miss the chance to explore a little deeper into Japan and enjoy the country's more local dishes. Shikoku and Chugoku's great natural resources lead to mouth-watering regional specialties. Let us introduce you to a handful of the area's most delectable delicacies.,While the Osaka-style okonomiyaki is maybe more prevalent (and is definitely easier to make at home), the Hiroshima preparation tends to be especially popular among foreign visitors. Perhaps it's the impressive precariousness of the pile of ingredients you see on the skillet? While Osaka okonomiyaki is more of a solid disc, Hiroshima okonomiyaki features towering layers of individual ingredients, fried on top of a thinner batter pancake. If you get to see it made in front of you, don't miss the opportunity to admire the chef's balancing skills.
If you want to try something with a little more kick, dig in to a dish of Hiroshima's soupless dandan noodles. Japanese dandan noodles usually come in a bowl full of spicy pork broth, but instead these are topped with a super-flavorful ground meat sauce.
If you want to learn more about the joys of a foodie trip to Hiroshima, plus some of the other fun things to do there, check out our article for more information.,Kagawa makes some of the most famous udon in all of Japan, known as "sanuki udon." These noodles have a distinctly square cross-section, resulting in delicate edges and chewy insides. Wander Kagawa looking for a sign that says "さぬき" ("sanuki"), and you'll soon find yourself sitting in front of a tangle of delicious udon.
Kagawa isn't the only place in Japan with a local udon specialty! Read more about sanuki udon, and two other unique varieties here.,I bet you weren't expecting to find olives as a Japanese specialty! But it turns out that Kagawa Prefecture's Shodoshima Island is home to a thriving olive farm. It's no huge plantation, but the olive orchard produces fruit that's used in all kinds of specialty products. From subtly delicious olive cookies to classic olive oil, plus olive hand cream and even olive soft-serve ice cream! These olives are something special.,Yamaguchi is famous for its pufferfish (fugu) cuisine, and area is supposedly responsible for 80% of the blowfish caught in Japan. People worry that eating fugu is dangerous, since there are parts of the fish's body that contain poison. But really, chefs train for years before they're awarded the qualifications that allow them to prepare the fish for consumption. They're skilled at what they do, so indulge yourself in this upscale sashimi! Or you can always go back to Tokyo to try fugu added to ramen.,Kawara soba is a specialty of Shimonoseki City, but the legendary origins come from soldiers surrounding Kumamoto Castle, a ways south of Yamaguchi. The story goes that during the Satsuma Rebellion, or the Seinan War, they stole ceramic roof tiles from the sieged castle, and used them to cook their food in place of a pan. These days the heated tiles are still used to fry up this unique noodle dish, with soba and meat cooked together and then dipped in a light sauce.,These little pickles are made from a plant similar to scallions, garlic, and shallots, usually called Chinese onion in English. They're crisp with a nice sharp bite, and they're a specialty of Tottori! In Japan you'll often find them served in a variety of ways at izakaya taverns, or alongside Japanese curry. They add a little kick to what tends to be fairly savory food with deep flavors.
,Now that you have a better idea of what to eat in Chugoku and Shikoku, we hope you'll be inspired to visit the areas! The two parts of Japan are full of interesting finds, which you can learn much more about on our Chugoku/Shikoku page, and they're not explored nearly enough by foreign visitors. Take the initiative, and try some truly delicious Japanese specialties!
Be sure to look out for more exciting articles every day at JAPANKURU!
Or add us on Instagram and Facebook to share your pictures of Japan. 🗾
#shikoku / chugoku#food#katsuo
JAPANESE BEEF | 4 Must Try Restaurants in TokyoWagyū 【和牛：わぎゅう】 is the most famous meat in Japan for sure.
Meat that's rich in omega 3 and 6.
It is a must during your visit to Japan if you want to taste the refined dishes of the country.
Let us recommend you 4 different restaurants around Tokyo where you can try on your next trip to Japan.,Located on the main alley of the lively Kabukicho district in central Shinjuku, this restaurant offers wagyū tasting in one of its simplest form, Yakiniku【焼肉：やきにく】the Japanese barbecue.
Yakiniku Blackhole, Shinjuku
Level 1 Big Lemon Building, 1-15-5 Kibukicho, Shinjuku-ku, Tokyo Google Maps
⏰: Monday - Friday noon 11:30 - 15h · evening 17h - midnight (last order 23h)
Week end and public holidays 11h30 - 15h30 · Evening 17h - midnight (last order 23h)
📞: 03-3203-4129
Official Website,This wagyu restaurant is located right close to the Tokyo Station, where frequent crossings and crowded streets take place. You can taste the popular Japanese beef dish at affordable prices.
Ise Beef Butasute
5F, 2-7-2 Marunouchi, Chiyoda, Tokyo Google Maps
💺: 54 seats
⏰: Mon - Sat 11:00 - 15:00 / 17:00 - 23:00
Sundays and holidays 11:00 - 15:00 / 17:00 - 22:00
📞: 03-6256-0863
Web page (Japanese),Located in Ginza's Tokyu Plaza, this restaurant specialises in Ozaki beef, also a kind of wagyū, offers high-quality yakiniku and raw meat dishes! You can reach the store in a minute from the Ginza station.
Ginza Himuka
11F Tokyu Ginza Plaza, 5-2-1 Ginza, Chuo-ku, Tokyo Google Maps (Right above the C3 exit of Ginza station)
⏰: 12:00 noon - 4:00 pm (last order at 3:00 pm)
Evening 5:00 pm - 11:00 pm (last order at 10:00 pm)
Website (Japanese),This restaurant is considered the best of the best in Japanese beef.
If you want to taste the best Kobe beef in your life... Just go for it!
Misono Ginza Steak
5 Chome-4-9 Ginza, 中央 区 Chūō-ku, Tokyo-to-104-0061 Google Maps
⏰: Monday - Friday 11:30 - 14h / 17h - 22h
Saturday, Sunday and holidays 12h - 14h30 / 17h - 22h
📞: 03-3573-3341
Official Website,I think with these four restaurants you can say that you're an expert of Japanese beef.
Of course, each restaurant has its specialty and it is up to you to choose what will be your dish.
In any case we wish you a good time!
Stay tuned for new original articles at JAPANKURU 🐶.
make sure you follow us on our Facebook and Instagram networks for more Japanese stories!#tokyo#food#kobe beef
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