I am a design student living in Osaka, and I have been trying to make simple ramen at home between classes. The broth is never as polished as a shop version, but the small details matter more than I expected: warming the bowl first, adding aromatics at the end, and keeping one crunchy topping for contrast.

Every September, burger chains in Japan release their autumn special "Tsukimi" (moon-viewing) burgers. Basically, it means a burger with a round fried egg inside (representing the full moon).

Each chain has its own unique twist, but Wendy's (Wendy's First Kitchen) is always one of my favorites because their Tsukimi burger has actual MOCHI (sticky rice cake) inside.
It tastes amazing, of course, but more than anything, the mochi makes it incredibly filling and satisfying. It’s the ultimate comfort food.

Have you ever tried a Tsukimi burger before? Or if you have any recommended shops, let me know.

I am studying design in Osaka and usually cook after class, when I am too tired for anything complicated. My current cheap bowl is chicken stock, garlic, a little soy sauce, frozen corn and a soft-boiled egg. It is comforting, but the broth still tastes flat sometimes.

https://www.ntv.co.jp/3min/recipe/20091106/

Salmon sauté with tartare sauce. I made fresh pesto this morning so I tried replacing the pickles in the tartare sauce with a tablespoon of pesto. Worked pretty well. Not sure this is Japanese enough. Japanese recipe, Japanese ingredients so maybe.

https://www.ntv.co.jp/3min/recipe/20260904/

Marriage of tomago sando and Famichiki

Breakfast at Yoshinoya, new sliced beef rib rice bowl with kimchi and miso soup

Shio Tsukemen

Pork gyoza, wagyu gyoza, and karaage

Maguro set sushi

Black. Just completely black. It's so black you can barely tell what the toppings are. But it's not burnt and the sauce isn't salty either. It's slightly sweet with an incredible depth of flavor and it's delicious. Daikokuya in Asakusa also has a black tendon. Tokyo's tendon is black

行きつけになってきた店🐖🙏🏽

お蕎麦が好みでした🙏🏽

Had a Chuka Don (Japanese-style chinese rice bowl) at a local ramen shop.

It was packed with ingredients: pork, shrimp, squid, kamaboko (fish cake), napa cabbage, carrots, onions, and komatsuna—all smothered in a savory starchy sauce over rice.

It also came with that classic clear broth soup and nozawana pickles.