Japan Eats is now two years old. Huzzah!!
It has been two years since we unleashed the Japan Eats website on an unsuspecting public. In that time we’ve posted over 160 stories on every aspect of the Japanese dining experience: recipes, restaurant reviews and special reports. We’ve also featured video exploring such diverse topics as umeshu, Tokyo’s annual Thai Festival and how to prepare kabocha tempura.
– The most popular search term is ‘negitoro‘, closely followed by ‘tantanmen‘. Other search terms used to find our site include ‘marunouchi fish domburi‘, ‘how to make kakubin highball’ and ‘work for a Japanese curry shop in japan’ (good luck with that).
– A majority of visitors to the site come from Japan followed by the United States, Canada and Australia. Quite a few of our Japanese guests read us through the magic of Google Translate.
– We also have a healthy following in China, particularly for our videos. People of China! 谢谢!
From the comments, tweets, and emails we’ve received, it’s clear a lot of people don’t just want to read about Japanese cuisine, nor do they merely want to know the best place in Tokyo to order yakiton (Akimotoya in Nogata, by the way). What they really want is to prepare Japanese dishes themselves. Naturally, we’ll do our best to keep the recipes coming. In the meantime, email or tweet us your recipe requests!
What’s next for Japan Eats?
As Chris wrote in the last Japan Eats update, our stories now appear as a regular feature on the Tokyo Weekender website. Please share the love by visiting their site and clicking on EVERYTHING IN SIGHT. Especially the advertising.
This month we published a story from new contributor Justin Potts, and we plan to introduce other writers in the coming months. Remember, we’re always on the look out for new authors. Contact firstname.lastname@example.org for details.
For those of you in Tokyo, Japan Eats resident drink guru Christopher Pellegrini has started a shochu group on meetup.com. Called CAST (Curious About Shochu in Tokyo), Chris describes the group as “a group for shochu nerds and novices alike. It’s a beverage that is wholly under-appreciated, in all its many forms, and there’s a lot of sage shochu knowledge out there just waiting to be mined. Much of that knowledge is trapped in shochu specialty bars. If that’s where we have to go to find it, then so be it.”
So you think you have what it takes to write for Japan Eats?
We’re currently looking for food and drink obsessives (even casual ones) to contribute recipes and restaurant reviews as well as feature articles (e.g., a story on the changing Japanese diet, a brief history of Japanese whisky). The only rules are that articles must be related to Japanese cuisine/food or drink in Japan and that they be well-written.
While we’d love to hear from people in every tower and hamlet of the country, we’re especially seeking writers living outside metropolitan Tokyo – especially those from such culinary capitals as Fukuoka, Osaka, Kyoto, Nagoya, or Sapporo.
While the ability to speak Japanese is helpful, it’s not mandatory. You should, however, be able to negotiate a menu and have a basic knowledge of Japanese food-related terms.
If this sounds like you, please email us with a sample of your writing: email@example.com.
Japan Eats is also looking for people to help us produce our video content. If you think you’re the next panelist on Japan Booze Blind or could operate a camera on Tokyo Bites, we want to hear from you. The only requirement is that you live in or near Tokyo (unless of course you’re willing to pay for us to come to you!) Again, contact firstname.lastname@example.org if this sounds like you.
Unfortunately, we’re not in the position to pay for articles or your skills as a videographer. You’ll be doing it for love, people. You will, of course, get credit and the invaluable esteem of your fellow food and drink aficionados.
Despite some unseasonably wet weather, Christopher Pellegrini joins in the revelry at this year’s Oktoberfest in Hibiya Park, Tokyo.