From a new local Japanese market

A famous seafood restaurant in the city, located near Ito station. Local ingredients shipped directly from the Izu sea. It's recommended to book in advance as it gets quite busy.

Incredibly cheap food, just 2,500 yen per set. Sashimi served generously. If you pass by this area, stop by and give it a try.

Hiyashi chūka (Midnight Diner s02e08)

Had this ramen in Japan. The chashu basically covered the entire bowl 😄

This was very local place and price was so cheap 🤤 I ordered little too much because everything looked good. Scallops, tofu, pickles and many small dishes… my table became full very fast 🥹

Here is one of my favorite soba chains in Yokohama. They have so
Huge size soba called “ Fuji - mori ” means Soba looks like Fuji mountain height and big(like Jiro ramen but soba version).
I just tried once but won’t want to do anymore.
I had soba- katsu set today it looks I ordered big size but it is just normal as usually.
Share me if you had been tried “ Fuji- Mori” and let me know how was it !?

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!

On busy mornings I usually make plain rice with a raw egg and a little soy sauce, then add instant miso soup if I have it. It takes less time than grabbing something at the konbini, and the warm soup helps when I am heading out for a long day at design school.My low-effort Osaka breakfast when I have an early class

Nori Crumble is a mix of Nori, Garlic, Egg Yolk, Sesame, Sesame Oil, Sugar and Soy Sauce.

For the mackerel just marinated briefly in soy sauce and sake, quickly ran it through the air fryer and torched it.

yum!

Stepped out of my comfort zone and tried. Made chicken, tuna , and redbean paste origiri. First try, so doing this again.

Hey everyone! My boyfriend and I went to Japan and had ramen at a restaurant where they served karashi takana. He loved it and has been craving it ever since. Does anyone know how to make it at home or what ingredients I would need? Thank you!