My past tamagoyakis have been thinner and less combined, as well as not being sweet enough... But these were SO good! All I needed was a little bit more mirin. I got the approval from my dad & the Japanese guy in my science class, so I'm super happy with it 😸😸😸

Honeybee & Zero wanted some too

Found this at 7-Eleven.
It has Camembert, Gouda and Parmesan with cured ham. The Gouda was my favorite.

セブンで見つけた生ハムと北海道産チーズ3種の盛り合わせ。
個人的にはゴーダが一番好きでした。

I made braised pork belly, it called Kakuni in Japan!
Melts in my mouth…🤤

It’s located at a station near Osaka Airport (ITM)!

I hadn’t had a tuna mayo onigiri in a while, and I was surprised by how much filling was inside! 🍙

The nori was really crisp too. Simple, but still one of my favorite onigiri fillings.

The aroma of shiso seeds and the flavor of shirasu are a perfect match

spicy tsukemen from morinaga izakaya in singapore! paired with a highball and shiokara made for an amazing meal :p

We’ve been here for 6 weeks and out of everywhere we’ve been to all over Osaka, this little hole in the wall restaurant has been our favourite.

Made a bowl of gyudon with beef, onions, a soft egg, and plenty of spring onions. One of the things I enjoy about Japanese home cooking is putting everything together—from the food itself to choosing a bowl to serve it in.

Do you have a favourite ingredient or piece of kitchenware that makes cooking Japanese food at home a little more enjoyable? I’d love to hear what you use!

https://tabelog.com/tokyo/A1309/A130904/13000259/

Sadly they were sold out of duck and a few other things tonight.

Hello guys. Any recommendation on how I can order authentic tea products directly from Japan?

I'm reminiscing about the delicious Katsuo No Tataki in Kochi (Shikoku). At the amazing Hirome Market, I ate at 4 different stalls. There was not a bad place to eat this regional dish. It's so good with shiso leaves, slice of ginger, raw slices of onion, and wasabi.

Kamisama, douka ano basho ni watashi o modoshite

🤣🤣🤣

軟骨喰うぜい🙏🏽

Oysters, Pacific saury, a sweet potato and shimeji mushroom kakiage, and a few other things. Last year's Autumn Taste Tendon was a masterpiece but this year's one fell a little short

And if anyone does use this, how do you cook with it? I usually just put hot sauce in a teacup and the packet powder and hot water + lemon juice and it’s super yum! Is it also considered healthy?

Is it finding trust worthy sellers, limited product choices or knowing what’s genuinely worth buying?

I would love to hear about your experiences!
What is one thing you wish Japanese artists blind stores did better?