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Foods that you may only see in Japan!Any countries will have their own unique dishes.
Japan is no exception to this.
This is only the tip of an iceberg, but it should be good enough to start with.
Let's take a look at some of the unique Japanese cuisines!,!!! WARNING !!! the following contains !!! WASABI !!!
To some of us, it can be a lethal weapon, for some others, it is a pleasure.
Having that sensation that initially burns in their mouth, then strikes through their nose, then tears in their eyes.
Whether you like it or not, these dishes will surely wake you up!?,This shirasu pizza is another unique dish. Shirasu, whitebait, is full in calcium and is a fish that is widely used in Japanese cuisines.
There are a few places around Japan where you can eat this fresh, but closest to Tokyo would be Enoshima.,The Japanese people definitely developed unique ways to eat their fish!,Not the ordinary udon, this one is combined into one single strand of noodle.,A long single strand of udon in a bowl.
The udon has been cooked to soak up all the flavours of the broth.
Despite the colour of the noodle, the flavours are not too strong and actually quite good,This is not the ordinary Shabushabu that you know.
Normally, shabushabu uses meat more often compared to seafood.
However, in this case, it is a small piece of suid,Opt out of chopsticks.
Try eating this bowl of noodle with a single spring onion!
Seems hard to eat just looking at it, however, people who have tried say that it's actually not that hard to eat like this.
Don't worry, there are chopsticks for those who still need them.,You've got to come to Japan to try this out!,Gyu-tan is its name.
The part of a cow that you only can get a limited quantity of.
Have you ever tried it yet?,Definitely worth a try! A different experience compared to the other parts of the cow, texture-wise, and flavour-wise.,Planning to travel to Japan? Why not try these unique dishes while you're here.
Do you live here? Have you already tried any of these dishes above?
Stay tuned for new original articles at JAPANKURU 🐶.
Make sure you follow us on our Facebook and Instagram networks for more Japanese stories!
↓↓↓ Also, let us know how you think about our articles in the comment below. ↓↓↓#tokyo#food#wasabi2019.06.19
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A Very Versatile Gem-Like Fish: SHIRASUShirasu 【白子：しらす】, or as we know it, whitebait, are a kind of fry of fish.
Normally when we say shirasu we commonly refer to those of a kind of sardine.
It is commonly eaten all around Japan, throughout breakfast lunch and/or dinner, but especially areas near the ocean.
From fresh ones to cooked ones and dried ones, unlike other countries, in Japan, there are many ways to eat this fish.
In Japan, the fresh ones are Nama【生：なま】and the cooked ones are normally called the Kama-age【釜揚げ：かまあげ】.
Some sprinkle the dried shirasu on their salad, for added flavour and calcium, or mix it into their stir-fried rice, even used as a condiment for a dish.
This fish is highly versatile in Japanese cuisine.,What do you even mean by this? Aren't they just all the same? What differences does it even make?
So, just like any other fish, whitebait actually has its season as well.
Although shirasu can be found throughout the year, Spring, just around April, or Autumn, around October, is said to be the best season in Japan. (Well, this may vary depending on where in Japan you're at.)
This is apart from the period of time when you're actually not allowed to catch them, which is from January till March for many of the places.
So don't be expecting fresh shirasu during this time of the year.,Maybe the main difference with the kind of whitebait that you get in other countries is that the sizes are smaller, meaning that they are younger fries of fish.
As the whitebait grows, their taste actually changes.
The smaller kinds are the actual ones called shirasu, and those are the sweeter ones.
As they grow older, the taste changes from sweet to a small packet of umami, then they start to carry a slight bitterness, that adds complexity to its flavour.
That is why the fresh ones served in Japanese dishes are the ones that are smaller.,If you're just searching for ordinary shirasu, you should be able to find it at many of the places where they serve seafood in Tokyo, however, if you are looking for the fresh ones, you'll need to travel a little away from Tokyo.
The closest place you can get to from Tokyo would be either Kamakura or Enoshima.
It will only take you about an hour and a half from Tokyo Station to get there.
By the way, the area is called Shonan, and it's also famous for surfers if you're into it.,When you hear whitebait, you might think of those delicious crispy fried ones or whitebait fritters.
Those are delicious as well but when you're in Japan, you might just be surprised with what dishes they make out of this small fish.,Just like sprinkling them into any salad, people use it for making their pasta dishes as well.,The crispy edges and the cheese along with that delicious savouriness of the whitebait and the slight tanginess of the tomatoes.
It's just sooo tempting.
The smell of it, when it just appears right in front of you...
There's an article on this pizza if you want any more details.,The simplest yet tasty dish, native to the Japanese style of eating would be this.
The sweetness of the fresh shirasu and the zing of the grated ginger, along with the savouriness of the soy sauce just goes so nicely in a single bowl.,Actually, the top three places to eat shirasu in Japan is said to be either, Hyogo, Aichi and Shizuoka.
However, Enoshima and Kamakura are also famous for its Shirasu, because it's the closest from Tokyo and they also have fresh good quality shirasu.
If you're being more specific, in the Kanto region (east part of Japan), there's the Suruga Bay or Numazu in Shizuoka.
If you're in the west of Japan (Kansai region), you can go to either Awajishima in Hyogo or Wakayama.,If your looking for shirasu near Tokyo, your best place to go would be Enoshima, just avoid between January and March to make sure you can try the fresh ones.
Try a different variety of dishes that are available, so you get the most out of your shirasu experience.
All, the best to your next foodie trip to Japan!,Try the Nissan's car rentals and look at the road trips that we've done.
Or looking to go to Enoshima? Take a look at our recommended day trip to Kamakura and Enoshima, finishing it off with a beautiful sunset over the beaches.
Oh, also be sure to follow us on Facebook and/or Instagram for more articles like this and to keep up to date with your info about Japan.#tokyo#food#shirasu 2019.06.1431 
A Japanese noodle from the Edo period in Saitama!? The Ippon UdonIt's hard to really imagine what ippon udon (一本うどん, or single noodle udon) is going to be like when you just hear the name of the dish. Of course, an ordinary bowl of udon will look something like what you'd get at Usami-Tei Matsubaya in Osaka, the originator of the popular kitsune udon: a tangled of noodles piled on top of each other in a nice warm broth made of katsuo-bushi【鰹節：かつおぶし】(bonito flakes) and konbu【昆布：こんぶ】(Japanese Kelp), with a soy sauce based flavor.
That's not exactly what you're going to get with ippon udon... but there's no point sitting and wondering about it when it's about to be placed right in front of you!
Let's go to see for ourselves.,That is one massive piece of ... udon?
We weren't really sure what to call it, but they call it an udon noodle, so it must be some kind of udon.
Taking a look at what is inside, there's the big ol' piece of udon, shredded spring onion, and an onsen tamago (温泉たまご), A.K.A. a Japanese soft boiled egg. At first we thought there might be something coating the outside of the noodle, since the color and texture looked so different from what we expect to see as udon. But no, that's just what happens when you cook a giant noodle in broth, apparently.
The broth seems quite dark, but the flavor isn't overly strong, and the noodle's texture... is kind of like mochi【餅】 rice cake, actually. If you venture over to Gotetsu to try your own bowl, we recommend you try it as it is first, then break the egg yolk and taste the difference. It makes the dish more rich and creamy, and milds down the flavor a bit.. mmm. Then, mix in the spring onion to add a spicy bite!
Enjoy the changes in the flavors!,For those who are curious about why Gotetsu (ostensibly a shamo chicken restaurant) made this one-of-a-kind udon, we have to go back to the original theme of the parking area.
Remember how this venue, called the "Onihei Edo Dokoro", is a reproduction of the fictional Edo town seen in Shotaro Ikenami's popular novel? And you know how Gotetsu is a restaurant in that town? Well, that fictional restaurant's specialty is the mysterious "ippon udon." So, even though this dish has a questionable history of actually existing (some say it was real, some say there's little evidence), the owners of Gotetsu thought it was important to develop their own ippon udon, and give visitors that authentic Gotetsu experience. It literally took them three years of development to get to a dish they believed customers would enjoy.
So that's why everyone is making a fuss about this udon! Not only does it look... amazing? But the restaurant worked hard to bring visitors an authentic experience.
So next time you travel towards Saitama, don't forget to stop by at this unique parking area to try the udon from the past!
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#udon 2019.06.1220
Exploring the world of Udon in JapanNowadays, Udon is well known amongst the travellers. It is said that the prefecture that is most famous for its Udon is Kagawa. The simple dish has many different flavours in each prefecture and that is why we are taking a look at the world of Udon this time.
What are you waiting for...?
Let's begin!,As we mentioned earlier, Kagawa is well known for its Udon.
Not that it was first created there, but the rate of production is the highest in Japan.
From simple udon to the most unique ones. Kagawa is definitely a one-stop Udon exploration site.
Sanuki Udon (讃岐うどん), is the famous Kagawa style Udon available all around this prefecture.,Saitama is the second largest when it comes to Udon production rate in Japan.
They also have a unique udon called the Ippon Udon (一本うどん), simply translated, this means a single long piece of udon.,Another popular Udon dish available all around Japan!
This particular Udon has a piece of Abura-age (油揚げ), deep fied tofu, that's been cooked in sweet soy sauce.,So, how did you think of our Udon tour?
Check out our website for new articles everyday! @ JAPANKURU.COM
and subscribe to our Facebook page and follow our Instagram account!#tokyo#food#udon 2019.06.1121
Going to Osaka? You've got to try the ORIGINAL Kitsune Udon!Many of you might have already been to Osaka and if we ask you which food you've tried there, you may say, Okonomiyaki (お好み焼き), Takoyaki (たこ焼き), Kushi-Katsu (串カツ), like we've got on our list.
Kitsune Udon is one of them that we have on this list, but what exactly is this Kitsune Udon?,Basically, "Kitsune Udon" is a bowl of Udon noodles topped with pieces of deep fried tofu (油揚げ：あぶらあげ) that’s been braised in sweet soy sauce.
Some places may serve this with shredded spring onions or with any other toppings, but that is pretty much it.
"Kitsune" means fox in Japanese, but theres no fox used in this dish.
So why is this dish called a fox noodle?
There are a few reasons why this dish has got its name.
Some say, foxes love eating this deep fried tofu.
Some say it's because of the colour of the deepfried tofu. That is golden brown for us, but Kitsune-Iro, fox colour, in Japanese.
It is also said that when the deepfired tofu is curled up, it looks like a fox curled up,The resturant started its business back in 1893 (back in time when the period was called Meiji).
Yes, belive it or not, this place has been in business for 126 years and the current owner is the third generation!
This name comes from the business owners' family name, which is Usami.
The first generation opened a restaurant called Matsubaya, and that's where it all begun.
,This place is within a ten minute walk from the "Shinsaibashi" station.
Other articles related to Osaka.
One of Osaka's Best Hostels in the Amerikamura District | STAY in the City AMEMURA
Osaka Castle: What to Know and What to Do While You're There!
Kuromon Market: Where Osaka Natives and Travelers Alike Chow Down
Omurice Lovers! Eat at the Restaurant That Created Omuraisu (Japanese Rice Omelet) in Osaka - Hokkyokusei (北極星)#kansai#food#udon 2019.06.1120
3 Must Try Ramens in TokyoYes!! Ramen (ラーメン、らー麺、らーめん)←There's too many ways to write this in Japanese.
The standard "Chicken Broth", "Sardine Broth", "Pork Bone Broth", the "Combination Broth"...so on and so on.
Oh, that's right! They even have vegan and vegetarian ramen these days.
Okay, ramen may seem like a simple dish, but there's actually lots of work done behind the scene.
Ramen is one of the dishes that represents Japan for sure and we are going to introduce you three new flavours.,Starting with this one!
Worlds first blowfish broth ramen. "Fugu Dashi, Ushio, Hachidaime Keisuke" (ふぐだし潮 八代目けいすけ).
What a long name for a ramen restaurant. Lucky for us, they have a simpler name "Keisuke".
Their signature dish here is the "Fugudashi Ushio Ramen" (ふぐだし潮らーめん).
A broth made of Fugu, the famous deadly blow fish, is their specialty.
This fugu broth along with the seasalt from Okinawa brings you a fresh delight from the ocean.
They do have a soysauce based soup as well, but if you're going for the first time, try the salt based one.
You will get the true taste of the fugu more!
See more details on this here.,Right near Ebisu Station stands this Ramen called Kamuro.
They don't use any artificial flavours, nor any MSG. Their concept is a healthy bowl of Ramen.
They make a delishious ramen with fresh natural ingredients.
This on here in the picture is the "Tokusei Tori Chintan Ramen" (特性鶏清湯らぁめん). The Super Clear Chicken Broth Ramen.
They use Chicken as their main part of the broth along with Konbu (a Japanese kelp) and other vegetables.
The lovely flavour of the chicken with its clear soup is just... Perfect!
Article on Kamuro ←here.,Akihabara, one of the famous sopts for Ramen as well as their Otaku cullture, lies this "Hakata Furyu".
You get to choose how you would like your ramen done. (Just like your steak!)
- Barikata, The Extremely Hard (Noodles cooked for 7 seconds)
- Kata, The Hard (Noodles cooked for 15 seconds)
- Futsu, The Standard (Noodles cooked for 25 seconds)
- Yawa, The Soft Cooked (Noodles cooked for 50 seconds)
These are your options.
Even though the broth is made of pork bone, the soup is rather light than you would expect.
The black oil on top, called Ma-Yu (まー油), is made from garlic and onions, which is another part of their specialty.
Also, you can get up to two free servings of their noodle replacement "Kaedama" (替え玉).
Read the article on Hakata Furyu for any further details.
,There you go!
Three kinds of ramen in this article. Did you know any of these?
Let us know your thoughts on our FB page, and follow our Instagram page as well.
We will leave you with a couple more links to different ramen restaurants in the end.
The BEST Natural Tonkotsu-ramen shop! Ichiran: Open 24-hours!
New Ramen Experience at DARUMANOME in Tokyo!#tokyo#food 2019.06.0761
Kanazawa Food Spotlight: Kanazawa Specialty CurriesWhile still slightly off the beaten path, Kanazawa is increasingly becoming more popular with Japanese travelers and foreign visitors alike, creating an excellent alternative to crowded Kyoto. Originally a 4-hour journey from Tokyo, the inception of the Hokuriku Shinkansen opening direct routes to Kanazawa has reduced the journey by 90 minutes, making for a much more palatable trip to Ishikawa's coast!,Kanazawa is an increasingly popular destination, rich with historical, cultural and culinary traditions and attractions that are fueling interest in the area. A few notable sites worth checking out when visiting Kanazawa include Kenrokuen Garden, one of the "Three Great Gardens of Japan," the city's famed chaya districts (or "tea house streets"), and Omicho Market, dubbed the "Kitchen of Kanazawa."
As food-based tourism becomes increasingly popular, Kanazawa should figure to receive more and more visitors given the region's abundance of fresh and delicious food—though many visitors to Japan are likely unaware of the now famous style of curry which originated in Kanazawa.
Table of Contents
1. What is "Kanazawa Curry"?
2. Characteristic of Kanazawa Curry
3. Exemplary Kanazawa Curry Shops
4. Kanazawa Specialty Restaurants Spice It Up,2. Characteristics of Kanazawa Curry
1. The curry is usually dark in color, and thick and creamy.
2. It should be served on a stainless steel platter.
3. A fried pork cutlet (katsu) must be placed on top.
4. Served with shredded cabbage.
5. It should be eaten with a forked spoon.
6. Tonkatsu sauce must be drizzled over the top.,3. Exemplary Kanazawa Curry Shops,4. Kanazawa Specialty Restaurants Fuel the Curry Craze,As one of the more popular comfort foods in the region (and now throughout Japan), Kanazawa Curry is hearty, easy to eat, delicious, and very affordable. Now that you know some of the histories on this popular dish, be sure to give it a try next time you visit Kanazawa!
Be sure to look at JAPANKURU🐶 for more exciting articles every day!!
And add us on Instagram and Facebook to share your Japanese pictures💖🗾#chubu#food#kanazawa 2019.04.2520
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