Healthy eating in Tokyo
Christopher Pellegrini reports on the capital's healthy food options. Foodie’s paradise, Tokyo, is claimed by many to have the most eateries per capita of all the cities in the world. True or not, finding something that is both healthy and easily accessible can pose a dilemma, especially if you’re not comfortable with the all-Japanese intricacies of information gatekeepers such as the excellent restaurant ranking website, Tabelog. Far too many people find themselves restricted to an onigiri, a jelly squeeze-bag, and a plastic bottle of green tea when they’re looking for a low-cal meal. In order to provide you with some of Tokyo’s ...
Out and about: Ama-san in Osatsu
The ladies of Mie offer the freshest catch in town What makes the pursuit of fantastic and original cuisine so enticing is that it's inseparable from the unique culture in which it was conceived. In an era where nearly everything that we dine upon is primly packed, shipped, and plainly arranged to follow the path of least resistance to the consumer, somewhere in the recesses of our consciousness we’re aware that what our palate is experiencing is no mere accident. Someone, somewhere was in a position to conjure up a flavor or a dish because it made sense given a situation ...
Recipe: Tori no tatsutaage (deep fried chicken coated with starch)
Do you know your tatsutaage from your karaage? Karaage is the deep fried chicken dish familiar to anyone who's visited a Japanese izakaya. The chicken is coated in an egg based batter and then fried in vegetable oil. Tatsutaage, on the other hand, is chicken, pork or fish are marinated and then coated with starch. Here, we're double frying chicken marinated in a mixture of soy, sake and ginger. Serve with mayonnaise, ponzu or (our favorite) Thai sweet chili sauce. [caption id="attachment_5078" align="alignright" width="270" caption="Tori no tatsutaage"][/caption] Ingredients (serves 2) 500 - 600 g chicken thigh 2 teaspoons of salt 1 tablespoon of sake 1 tablespoon of soy sauce 10 g ...
Recipe: Seafood oyakodon
A seafood version of the classic Japanese rice bowl Oyakodon ('parent and child rice bowl') is a Japanese lunch time favorite. Made with chicken and egg on a bed of rice, it has a sweet soy flavor. This version uses salmon instead of chicken and salmon roe in place of an egg. Salted salmon is easy to come by in Japan, but if you're having trouble finding it, sprinkle salt onto fresh salmon. [caption id="attachment_5016" align="alignright" width="280" caption="Seafood oyakodon"][/caption] Ingredients (serves 2 people) 2 bowls of cooked rice 200 g salted salmon 40 g ikura marinated in soy sauce 20 g radish sprouts 10 sheets of shiso (green perilla) Half ...
Recipe: Tori to renkon tsukune (chicken and lotus root meatballs, teriyaki style)
Liven up your next bento with these chicken and lotus root meatballs Tsukune are meatballs, usually made from either chicken or pork. They make a delicious meal, or an excellent addition to a bento (Japanese luchbox). Here, we're adding a twist to usual recipe by adding renkon (lotus root). The grated lotus root softens the meatball mix, while the other - roughly chopped - half of the vegetable provides some texture. If you prepare this for a bento, garnish with shichimi (assorted spices) instead of asatsuki. The more adventurous can even use leftovers as filling for teriyaki meatball sandwiches (just add lettuce and ...
The Perfect Christmas in Tokyo
Senior Yuletide Correspondent Garrett De Orio shares his tips for Christmas in Tokyo. To begin this piece on Christmas in...
Healthy eating in Tokyo
Christopher Pellegrini reports on the capital’s healthy food options. Foodie’s paradise, Tokyo, is claimed by many...
They say it’s your birthday
Japan Eats is now two years old. Huzzah!! It has been two years since we unleashed the Japan Eats website on an unsuspecting...
Out and about: Ama-san in Osatsu
The ladies of Mie offer the freshest catch in town What makes the pursuit of fantastic and original cuisine so enticing is...
Recipe: Tori no tatsutaage (deep fried chicken coated with starch)
Do you know your tatsutaage from your karaage? Karaage is the deep fried chicken dish familiar to anyone who’s visited...
Japan Eats meets Tokyo Weekender
We’re pleased to announce that Tokyo Weekender has picked up some of our content and is featuring it exclusively on...
Recipe: Seafood oyakodon
A seafood version of the classic Japanese rice bowl Oyakodon (‘parent and child rice bowl’) is a Japanese lunch...
Recipe: Tori to renkon tsukune (chicken and lotus root meatballs, teriyaki style)
Liven up your next bento with these chicken and lotus root meatballs Tsukune are meatballs, usually made from either chicken...
Recipe: Grilled mushroom wafu salad
Shiitake, maitake, shimeji. The perfect ingredients for an autumn-inspired salad In Japan, mushrooms are considered the flavor...
Japan Eats Podcast: Episode 13, “In praise of izakaya″
This week, we discuss Japanese izakaya with guest Dave Perry. The Japan Eats Podcast is presented by Garrett DeOrio, Marcus...
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Video: Sumashi-jiru (clear soup)
Keiko Inomata and Yutaka Yasuda explain how to prepare sumashi-jiru (Japanese clear soup)
We’re pleased to present this video by the talented folks at Yasuda Photo Studio.
Keiko Inomata is a researcher and lecturer focusing on kaiseki cuisine. Born in Tokyo, she is a registered nutritionist and consults on menus for the food service industry.
Yutaka Yasuda is a photographer/videographer who in 2001 established the Yasuda Photo Studio in Nakano. He specializes in food photography.
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