Japan Eats

Recipe: Hijiki no nimono (stewed hijiki)

Recipe: Hijiki no nimono (stewed hijiki)

This classic seaweed dish is simple and healthy. Add it to your next bento, or serve it alongside rice as a main meal. Hijiki... 


Japan Eats Podcast, Episode 21: “Curious About Shochu”

Japan Eats Podcast, Episode 21: “Curious About Shochu”

On this week’s episode, we talk with Chris about creating the group Curious About Shochu. The Japan Eats Podcast is... 


Recipe: Nanohana and bacon pasta

Recipe: Nanohana and bacon pasta

A bittersweet spring dish. Nanohana (or rape-blossom in English) is representative of spring. Like wild vegetables such as... 


Japan Eats Podcast, Episode 20: “Indulgents”

Japan Eats Podcast, Episode 20: “Indulgents”

This week we discuss what to eat the morning after the night before. The Japan Eats Podcast is presented by Garrett DeOrio,... 


Recipe: Gyoza (pan-fried dumplings)

Recipe: Gyoza (pan-fried dumplings)

This Chinese side dish is hugely popular in Japan, and often associated with another import: ramen noodles. Fried dumplings... 


Recipe: Tarako butter spaghetti

Recipe: Tarako butter spaghetti

A quick and easy pasta dish Tarako (salted pollack roe) is often used as an ingredient in onigiri (Japanese rice balls).... 


Recipe: Tebasaki to daikon no kurozuni (simmered chicken wingtips with daikon)

Recipe: Tebasaki to daikon no kurozuni (simmered chicken wingtips with daikon)

The perfect antidote to those winter blues This is a popular (and inexpensive) dish usually eaten during the colder months... 


Restaurant Review: Sumibi Yakiniku Suehiro (Kinshicho)

Restaurant Review: Sumibi Yakiniku Suehiro (Kinshicho)

The menu features a wealth of choice pork and beef cuts for the grill. Upmarket yakiniku on Tokyo’s east side. Located... 


Japan Eats Podcast, Episode 19: “Tokyo’s pizzerie: do they deliver?”

Japan Eats Podcast, Episode 19: “Tokyo’s pizzerie: do they deliver?”

We talk pizza with special guest, Dave Perry. The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and... 


Recipe: Tsukemen (dipping noodles)

Recipe: Tsukemen (dipping noodles)

Tsukemen may have started out as summer dish, but you can eat it all year round. Tsukemen is a dish featuring ramen-style... 


Featured Videos

Japan Booze Blind: Kyushu (Part III)

In the third and final episode of JBB’s Kyushu series, Christopher Pellegrini tries Kirishima and Kuro Denen shochu

Convenience stores in southern Kyushu usually carry a wide selection of shochu. Unlike in Tokyo, much of what can be found in Miyazaki, Kagoshima and Kumamoto prefectures comes in small cans or bottles, similar to the so-called ‘one cup’ nihonshu found elsewhere in the country.

We stopped by a combini and picked up a couple that caught our eye. According to its label, Kirishima is from Miyazaki prefecture and is an imo jochu (potato shochu). It’s easily recognized by its very own gold-colored tasting cup. Kuro Denen, meanwhile, comes from Kagoshima prefecture and (we read with interest) is only 12 per cent by volume.

Once again, we sat beneath Kagoshima City’s cherry blossoms and familiarized ourselves with Kyushu’s favorite spirit.

Watch Part I.

Watch Part II.

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