While in Tokyo I suggest visiting several of the antenna shops of Japanese prefectures. They offer several goods from those prefectures and even have cafes.

Pic 1 is butter cookie ice cream. It was fucking amazing!
Pic 2 see above
Pic 3 Shikuwasa candies, made with a native Okinawan citrus they are wonderfully tart!
Pic 4 Chinsuko cookies, this was a variety pack that has different flavors. I am slowly eating my way through. My favorite so far is pineapple. Because they are made with lard, they are literally melt in your mouth.
Pic 5 is Hi-Sai sauce, for Americans, it tastes like a better version of Sriracha.

パスタのような麺とシーフードの出汁が特徴。スープの見ためはとんこつに似てますが味は全く違います

我最近试着在土豆沙拉里加一点米醋，吃起来清爽不少，也不会盖过蛋黄酱的味道。想问问大家还有什么常加的小配料？黄瓜之外我还没找到特别喜欢的搭配

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.

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.

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

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

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

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.

小鉢料理や味噌汁がついて900円

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

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/

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

One of my favorite simple konbini foods.
Soft bread and lots of egg filling.

日本のコンビニのたまごサンド。
シンプルだけど、たまごたっぷりで好きです。

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!

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

After some try, I managed to book a table for 2 at 19.30 local time! Don’t stop believin guys

What did it cost? I mean it’s literally 4 am…

🍣🎏

I was gifted a variety of prefectural rice by a client (I occasionally have food photography assignments) and it included rice from six prefectures. If I wanted to develop a palate for different kinds of Japanese rice, what would be a simple food pairing that would help me appreciate the nuances of each bowl of rice? I was thinking of a simple tamagoyaki, but I'm open to suggestions. I can make most any okazu.

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!

Highly recommended