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WPCS 2.1.3
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WPCS 2.1.3

Category

A Taste of Japan

Goshokudon

Goshokudon – A Taste of Hakodate

Goshokudon (five color rice bowl) is a taste of Hakodate. Hakodate is known in Japan for its fresh seafood. Some of the specialties of Hakodate are squid (ika), crab (kani), salmon eggs (ikura), sea urchin (uni) and many others. One popular way to enjoy the seafood in Hakodate is Goshokudon. Goshokudon literally translates to five...
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Jajamen

Jajamen – A Taste of Morioka

The city of Morioka, located in northeastern Tohoku, is best known in Japan for its noodles. Jajamen is one of the “Three Great Noodles of Morioka”. But lately, I have seen it in other cities in Japan including my local grocery store in Kyoto. What is Jajamen? Inspired by Zhajiangmian, a noodle meal made at...
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Gyutan

Gyutan – A Taste of Sendai

“Gyu” is the Japanese word for beef, and “tan_ is the Japanese version of the English word tongue. Gyutan (beef tongue) is popular all over Japan, but it is most popular in Sendai. This is partly due to the fact that cooking beef tongue in Japan originated in Sendai in 1948. Gyutan itself consists of...
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Hiroshimayaki

Hiroshimayaki – A Taste of Hiroshima

In Hiroshima, it is called “okonomiyaki”. But everywhere else in Japan it is called “Hiroshimayaki” to differentiate it from the Osaka-style okonomiyaki. While there are similarities between the two, there are also differences. For those who do not know what okonomiyaki is, it can best be described as a savory pancake. Other than the basic ingredients...
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Omu Rice

Omu Rice – A Taste of Japan

Whether you call the foods eaten everyday soul food, comfort food or “Mom’s Home Cooking”, Omu Rice (オムライス-omuraisu in Japanese) is certainly one of the most popular foods of that category in Japan. There is not one area where it is popular. Instead it is popular everywhere in Japan. It is common at “shukudo” (low...
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Kii Katsuura Tun Auction

Tuna – A Taste of Kii-Katsuura

The Kii-Katsuura port boasts the largest tuna catch in Japan. There are several reasons for this. The port is close to the Kuroshio ocean current. Because the port is deep and can easily accommodate the larger boats needed for tuna fishing, Kii-Katsuura is only one of two ports in Japan that receive tuna all-year. And...
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Sanuki Udon

Sanuki Udon – A Taste of Takamatsu

Sanuki udon is a specialty of Takamatsu city and Kagawa Prefecture on the northern shore of the island of Shikoku. It is so popular all over Japan, that Kagawa prefecture is also called “Udon Prefecture”. This area of Japan was known as Sanuki during the Edo Period (1603 to 1868), hence the name. Sanuki Udon...
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Kushikatsu

Kushikatsu – A Taste of Osaka

Kushikatsu, also known as kushiage, are deep-fried skewers of meat, fish and vegetables. In Japanese “kushi” means skewer, and  “katsu” refers to a deep fried meat cutlet. Kushikatsu is popular all over Japan. But it originated in the Shinsekai district of Osaka in 1929. A restaurant there started serving the skewers of fried food, which...
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Snow Crab

Snow Crab – A Taste of the Sea of Japan

Snow Crab – A Taste of the Sea of Japan For more than a thousand years, pilgrimages have been important in the Japanese culture. In today’s modern Japan, a “snow crab pilgrimage” occurs during the winter months. The goal of these pilgrims is the Sea of Japan coast on the northern side of Japan. The...
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Miso Katsu

Miso Katsu – A Taste of Nagoya

Miso Katsu – A Taste of Nagoya The people of Nagoya make one of their local specialties (Miso Katsu) by starting with a typical tonkatsu dish (a deep fried pork cutlet normally served with shredded cabbage). They pour a thick, miso-based sauce on top instead of the traditional soy sauce-based tonkatsu sauce. To make the miso...
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