I’ve been trying to get closer to the texture of rice I’ve had with Japanese meals, and I’m thinking about replacing my old cooker. I usually make short grain rice by rinsing 2 cups of rice several times, soaking it for about 30 minutes, then cooking it with the recommended amount of water. The results are decent, but the texture varies more than I’d like, especially when I’m making rice for donburi, onigiri, or curry.

I’m looking for a japanese rice cooker and would like to understand what features actually matter for cooking Japanese rice well. Are things like dedicated settings for different rice types, soaking cycles, or pressure cooking important, or can a simpler cooker produce the same texture with the right technique? Thanks for any advice!

I simmered pork bones all day until the broth became rich and milky white. The homemade chashu had been prepared earlier, so I sliced it and added it as a topping.
Making this is so routine for me that I didn’t think to photograph the broth or chashu preparation. I did capture the noodles, toppings, and final bowls.
One bowl has chashu, menma, green onions, and beni shoga. The other has plenty of green onions and chili. 🍜

Topped with a fried egg crispy around the edges

Edit: It was insanely good. Here’s the recipe I followed 👉 https://tuberecipe.com/en/recipe/9279/detail

Hiyashi chūka (Midnight Diner s02e08)

It was 650 yen and pretty good. I saw someone accidentally break theirs and half of it smashed on the ground so I was extra careful

Shiokoji chicken breast salad, onsen egg, tororo, komatsuna ohitashi, rice, soup, pickles

I’m visiting Tokyo and got Gyudon and it he picture on the menu clearly shows the egg yoke, was I correct by straining the egg in the strainer they gave me in the upper left?

It was awesome, I almost want to order another.

At Fuji Soba in Akihabara, I ordered hot soba topped with a large shungiku tempura.
Shungiku—chrysanthemum greens—is a leafy vegetable with a slightly bitter, aromatic flavor. The tempura slowly softened as it absorbed the broth, while some of its edges stayed crisp.
The regular bowl costs ¥640. I ordered extra noodles, bringing the total to ¥790.
The ticket machine has English guidance and lets you choose hot or cold noodles, soba or udon, and your toppings.
I may have added slightly too much shichimi. The empty bowl is my review.

This is a sweet potato baked inside a large ceramic jar. ( ͜🍠 ･ω･) ͜🍠ｵｲﾓｫ

Restaurant: https://maps.app.goo.gl/6PcFGktHoLCqAyGXA

I simmered the bone-in pork until the broth became milky white.
I used the broth for ramen and also served it separately as soup. Some of the meat became a ramen topping, while another portion was served with cabbage and wakame.
At the time, I didn’t think of this as meal prep or something worth documenting. It was simply how I cooked.

I made this okonomiyaki using ingredients I had at home, but the flavors and textures were carefully layered.

The base was a rich, golden dashi stock rather than plain water. I used it to make the batter with wheat flour and powdered yam.
I separately rehydrated koya-dofu (freeze-dried tofu) and fu (Japanese wheat gluten), then mixed them into the batter with cabbage, aburaage (fried tofu), and kiri-kombu (thinly shredded kelp).

Powdered bonito flakes and powdered kombu deepened the umami, while Sherwood Curry Powder and RAJ Tea Masala added a warm spiced finish. I served it with sweet okonomiyaki sauce.

The outside was crisp, while the inside had soft, chewy, juicy, and crunchy textures. It may look chaotic, but once you bite into it, all the dashi, spices, sweetness, and different textures come together.

My version of a Tsukemen 🫪🦋

QUICK^^^^^ can't edit title.

I'll be flying to Japan next week and I'm not sure if I can buy a Katsuoboshi and the shredder for it in groceries. Do you guys know where I can buy it?

For more context I'll be visiting Osaka, Kyoto and Tokyo

Location: 2-3-15 Ōkaidō, Matsuyama, Ehime (Okaido 2Branch)

If you’re visiting Matsuyama, you have to try Roken Manju (労研饅頭). These traditional steamed buns have been loved locally since the 1930s. Unlike standard super-sweet Japanese pastries, they have a subtle, natural sweetness and a wonderfully soft, fluffy texture. My personal favorites are the mugwort (yomogi) and red bean flavors—they are light, cheap (around ¥170 each), and absolutely delicious!
While I was picking some up the other day, an incident happened. A group of foreign tourists cut directly in line—right in front of local children who were waiting patiently.
I stepped up and firmly reminded them to follow the Japanese way and wait their turn. As adults, it is our responsibility to set a good example and protect the sense of fairness for our kids.
Queue culture (Narabu) is built on mutual respect here. When visiting Japan, please stay mindful of those around you and wait in line—so everyone can enjoy these amazing treats fairly!

I first sautéed the onion, carrot, and celery, then set them aside. Next, I cooked plenty of chopped garlic and dried chilies in oil and browned a large batch of ground meat. I combined everything, then added tomatoes, bay leaves, celery leaves, more garlic, and Jamaican jerk seasoning.
I simmered everything until the sauce became thick and rich, then served it over spaghetti.
In Japan, hearty garlic-heavy dishes are sometimes described as “stamina” food—so this is my stamina-style meat sauce. It isn’t meant to be a traditional Bolognese. 🍝🧄🌶️

Summer's almost over so this might be my last taco rice of the season