I really like this dessert because it’s simple, refreshing, and not overly sweet. The coffee jelly is soft and jiggly, and I serve it with a creamy milk sauce on top.

It’s such a nice dessert if you love coffee but want something cold instead of another cup. 😄

Recipe here if anyone wants to make it: https://butterjoykitchen.com/japanese-coffee-jelly/

I blended the carrots, onions, and potatoes with an immersion blender to get a smooth consistency.

Albacore tuna done four ways. Lean sashimi, fatty sashimi, chopped trim with dashi miso, and shio koji marinated tataki.

Served on sushi rice with shoda marudaisu shoyu, shiro ponzu, and hon wasabi.

The proportion rice/topping are strange because I say to my self “yea, there are enough left over rice…”
Spoiler: was not true

Edit: ok was pretty good, probably one whole onion for a person is a bit to much.
The beef caramelized with all the ingridient is just good and tender with salty/sweet taste.
The rice was not enough for the amount of topping I did.

JOC’s potato salad recipe is good. I tweaked it and added horseradish.

Had this in tokyo... its so delicious,

But that dressing with the cabbage really stood out... had servings of cabbage alone😅

Does anyone know what its called? And if you can recommend any brand to order online, or the recipe to make it at home.

Kind of a pick through the fridge and make my leftovers look nice meal.

The soup was very rich and creamy with strong oyster taste 🥰 Also had gyoza and rice on side lol. So much food 😂

小鉢料理や味噌汁がついて900円

約1000円で、豚肉二皿とデザートとサラダ食べ放題
あとカレーも食べ放題。
平日昼間のみ

We randomly walked into a great neighborhood cafe next to our Airbnb in Sumida and were genuinely touched by the hospitality and the food. The owner makes several ingredients from scratch. My favorite by far was the sourdough—it has a great flavor and is made with flour from Kyoto. He serves pour-over coffee and has several beans you can try; I chose a dark roast and was very satisfied. He also pulls old-school espressos and lattes. Lastly, he was incredibly welcoming and shared some local Sumida history with us. I love interactions like these, and although there is a language barrier, if you try to use a little Japanese, shop owners always seem to appreciate it!

It’s already seasoned, and the yolk is really soft. Simple but surprisingly good.

味付きの半熟ゆでたまごです。
黄身がかなりとろっとしていて、シンプルだけど美味しいです。

From Hakodate Morning Market

Mango pancacke with creme brulee on top of it with a mango reduction sauce.

French toast with a muffin with whipped cream and dark chocolate mousse

I went to Japan last year and posted some of the dishes I ate there, and you guys liked the post! I figured I might as well make a second post with some of the food I tried during my second trip this year, back in August :)

1. Tantanmen in Kyoto
   
2. Different cuts of tuna at Maguro Mart, Tokyo
   
3. Hida beef at a local restaurant in Takayama
   
4. Sushi from a local restaurant in Kanazawa (including nodoguro, a personal favorite)
   
5. Kanazawa-style curry from Turban Curry, Kanazawa
   
6. Chicken nanban and yakitori from a local izakaya in Osaka
   
7. Dry tantanmen, same place as #1
   
8. Kaiten sushi at Hiroshima Station (the snapper with yuzu pepper was superb)
   
9. Uni, caviar, and otoro in Kichijoji
   
10. Giant scallop nigiri at Sushi Morinari, Ginza
    
11. Seafood tsukemen on the outskirts of Matsumoto
    
12. Kohada nigiri (it blew my mind)
    
13. Shoyu ramen from Nakiryu, Tokyo
    
14. Torikizoku, you will always have my heart when I’m drunk
    
15. Otoro at Sushi Morinari, Ginza
    
16. Tsukemen from Kikanbo, Tokyo
    
17. Yakitori from a random underground izakaya in Ikebukuro
    
18. Hida beef fried rice from a local spot in Takayama
    
19. Onomichi ramen, recommended by a local. 10/10
    
20. Udon soup with chicken and egg in Uji

Highly recommended

Which one do you like?

Once that has been accomplished The tofu itself will be replaced with plastic packaging.

Hello there!

I've recently been interested in trying to create my own Shiokara at home after tasting it at a restaurant here in central Texas. I made an attempt with some store bought whole Loliga, and the liver size was not adequate enough to fully coat the strips of the hood that I cured in salt.

I've made an attempt to run around and search some of my local fish markets and stores here in town, and I don't believe they'd be able to source me the correct species of squid needed to make this dish. Would anyone on here have ideas, or experiences they could share in the process of trying to attain a whole squid online?

Any input I could get would be greatly appreciated! Thank you very much!