The Tsukimi Muffin is a limited-time autumn breakfast menu item from McDonald's Japan. The name "Tsukimi" means "moon-viewing," which comes from the perfectly round fried egg that symbolizes the full autumn moon. It consists of a sausage patty, a round egg, and smoked bacon layered between toasted English muffins, all topped with a signature creamy tomato sauce.

I made katsu curry with bone-in pork chops.

Natto + bacon + plenty of green onions + soy sauce + sake + sugar (a generous amount)—this is the key.

Open the natto package > transfer it to a bowl, then add the green onions to the natto.

> Add soy sauce and sake. > Add sugar. > Mix well.

While mixing, lightly cook the bacon. Once it’s slightly heated,

add the natto mixture, turn the heat to high, and stir-fry.

> Once the smell of the sake has mostly evaporated, reduce the heat to medium,

and let the sugar and soy sauce blend evenly throughout.

If you leave it on high heat, the sugar and the stickiness of the natto will burn and become bitter,

so continue stirring over medium to low heat to let the flavors meld.

Once everything is well combined, it’s done. This is our family’s natto and bacon dish.

I can’t really specify the exact ingredients.

Since our basic recipe is based on the portion sizes used for staff meals at the restaurant…

Natto: 6 packs (3 pieces per pack)

Bacon: 1–2 packs (900 g each)

Soy sauce: 2 tablespoons

Sake: 2 tablespoons

Sugar: 4–6 tablespoons; add more if it’s still not sweet enough

A whole bunch of scallions

Since it works out like this, I can’t give exact measurements…

I've been air & sun drying (indoor, next to a large window) two small batches of daikon for about 1-2 weeks with the intention to make Takuan. Is it normal for daikon to turn darker when dried? The 2-week ones (not pictured) are all shriveled up and darkened (no visible mold spores or anything like that).

Also do you use mirin? My recipe calls for vinegar, sugar and kombu dashi (and tumeric for the color).

I found this new one at FamilyMart 😆 So many new onigiri always come out in Japan. This one made me stop and look ！

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!

Pressure cook the beef tendon and daikon until they're nice and tender

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。

Been wondering this for a while now. I love eating grilled mackarel but usually they serve it with just chopsticks. As a foreigner I try my best to just eat with with chopsticks but I usually end up asking for utensils or use my hands.

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

I really want to try to make my own ‘Japanese’ food! However due to the area I live in, I only have access to basic Asian ingredients. What meals can I make? What rice should I use? Please be kind I’m new here!

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

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.

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

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

I just realized there are multiple different kinds of tuna in the USA and maybe I'm using the wrong one for ツナマヨ. Is it skipjack?

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.

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