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Source: https://www.foodinjapan.org/feed/

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11. <title>Food in Japan</title>
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13. <link>https://www.foodinjapan.org/</link>
14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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25. <title>Food in Japan</title>
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27. <width>32</width>
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30. <item>
31. <title>Mamakari (ママカリ)</title>
32. <link>https://www.foodinjapan.org/chugoku/okayama/mamakari/</link>
33. <comments>https://www.foodinjapan.org/chugoku/okayama/mamakari/#respond</comments>
35. <dc:creator><![CDATA[Krisha]]></dc:creator>
36. <pubDate>Sat, 21 Dec 2024 08:29:45 +0000</pubDate>
37. <category><![CDATA[Chugoku]]></category>
38. <category><![CDATA[Okayama]]></category>
39. <category><![CDATA[fish]]></category>
40. <category><![CDATA[Japanese food]]></category>
41. <category><![CDATA[Local food in Japan]]></category>
42. <category><![CDATA[mamakari]]></category>
43. <category><![CDATA[regionalfoodjapan]]></category>
44. <category><![CDATA[sappa]]></category>
45. <category><![CDATA[seafood]]></category>
46. <category><![CDATA[Traditional Food in Japan]]></category>
47. <category><![CDATA[ママカリ]]></category>
48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22674</guid>
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50. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/25552515_m.jpg" class="webfeedsFeaturedVisual" /></p>
51. <p>Mamakari is a unique and delicious fish that holds a special place in Japanese cuisine, particularly in Okayama. Known for its rich flavor and seasonal variations, this small fish is often enjoyed pickled and served in sushi. In this article, we&#8217;ll explore the intriguing stories behind its name, its seasonal qualities, and how it&#8217;s prepared [&#8230;]</p>
52. <p>The post <a href="https://www.foodinjapan.org/chugoku/okayama/mamakari/">Mamakari (ママカリ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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55. <p>Mamakari is a unique and delicious fish that holds a special place in Japanese cuisine, particularly in Okayama. Known for its rich flavor and seasonal variations, this small fish is often enjoyed pickled and served in <a href="https://www.foodinjapan.org/article/tokyo-food/">sushi</a>. In this article, we&#8217;ll explore the intriguing stories behind its name, its seasonal qualities, and how it&#8217;s prepared and enjoyed. Keep reading to learn more about why mamakari is such a beloved delicacy in Japan!</p>
56.  
57.  
58.  
59. <h2 class="wp-block-heading">What is Mamakari?</h2>
60.  
61.  
62.  
63. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s.jpg" alt="mamakari pickled" class="wp-image-22689" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
64.  
65.  
66.  
67. <p>Mamakari, a fish symbolic of Okayama, is also known by its standard Japanese name, <em>sappa.</em> This fish earned its nickname from its incredible flavor. The name &#8220;mamakari&#8221; originates from the Japanese phrase <em>&#8220;mama o kariru&#8221; (飯を借りる)</em>, which translates to &#8220;borrow rice.&#8221; Measuring around 10–15 cm, it is typically caught between April and November. Although it has many small bones, in early <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a>, its bones and skin are tender, making it easy to eat. By autumn, it becomes especially flavorful and rich due to its fat content, offering a seasonal treat that showcases the best of Okayama’s local cuisine.</p>
68.  
69.  
70.  
71. <h2 class="wp-block-heading">Mamakari/Sappa History</h2>
72.  
73.  
74.  
75. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg" alt="Mamakari sushi" class="wp-image-22687" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
76.  
77.  
78.  
79. <p>Mamakari, a local name for the <em>sappa</em> fish in <a href="https://www.foodinjapan.org/category/chugoku/okayama/">Okayama</a>, has a fascinating origin story tied to its irresistible taste. The most popular theory is that it’s so delicious it makes people finish their rice and borrow more (<em>mama o kariru</em>) from neighbors. Another explanation is that the fish is at its fattiest during the autumn rice harvest, linking its name to the seasonal connection with rice (<em>mama no kari</em>). Both stories highlight the fish&#8217;s deep ties to Okayama&#8217;s food culture and its reputation as a must-try delicacy.</p>
80.  
81.  
82.  
83. <h2 class="wp-block-heading">FAQ</h2>
84.  
85.  
86.  
87. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
88. <div class="swell-block-faq__item"><dt class="faq_q">Where is mamakari commonly eaten?</dt><dd class="faq_a">
89. <p>Mamakari is a local dish that is widely eaten in Okayama Prefecture. It is a familiar and special fish for the people of Okayama and is considered one of the most consumed fish in the country. About 90% of the catch is consumed in Okayama, and mamakari sushi has become a popular menu item at fish restaurants and local cuisine restaurants in Kurashiki City.</p>
90. </dd></div>
91.  
92.  
93.  
94. <div class="swell-block-faq__item"><dt class="faq_q">What kind of taste does the mamakari fish have?</dt><dd class="faq_a">
95. <p>Mamakari (sappa) is a fish characterized by its light and refreshing taste. In early summer, it is tender, and in autumn, it becomes rich and delicious. When pickled in vinegar, the bones become soft, and you can taste the sweetness.</p>
96. </dd></div>
97. </dl>
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99.  
100.  
101.  
102. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
103. <h2 class="wp-block-heading">How to make Mamakari Sushi?</h2>
104.  
105.  
106.  
107. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s.jpg" alt="Mamakari raw" class="wp-image-22686" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
108.  
109.  
110.  
111. <div class="swell-block-step is-style-default" data-num-style="circle">
112. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the fish</div><div class="swell-block-step__body">
113. <p>Start by cleaning the mamakari. Remove the scales, head, and internal organs, then open the fish along the bones. Salt the fish to tighten its flesh, an essential step for enhancing the flavor and texture.</p>
114. </div></div>
115.  
116.  
117.  
118. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Pickle in Sweet Vinegar</div><div class="swell-block-step__body">
119. <p>After salting, soak the mamakari in sweet vinegar. The pickling time can vary depending on your preference—some prefer a short soak of 30 minutes, while others leave it overnight for a more intense flavor.</p>
120. </div></div>
121.  
122.  
123.  
124. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Assemble the Sushi</div><div class="swell-block-step__body">
125. <p>Once pickled, pair the fish with vinegared rice. Shape the rice into small balls and place the mamakari on top to complete the sushi. Keep in mind that the fish&#8217;s fat content changes with the season, so you might need to adjust the salting and pickling times.</p>
126. </div></div>
127. </div>
128. </div></div>
129.  
130.  
131.  
132. <h2 class="wp-block-heading">Where to buy Mamakari?</h2>
133.  
134.  
135.  
136. <h3 class="wp-block-heading">Kappo Mamakari (割烹ままかり)</h3>
137.  
138.  
139.  
140. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="431" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo.jpg" alt="mamakari from Kappo Mamakari" class="wp-image-22691" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo-300x202.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo-500x337.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
141.  
142.  
143.  
144. <p>This Japanese restaurant was in business for 54 years. The owner continues to cook, focusing on wild fish from the Setouchi region, including Mamakari. They also serve this in takeaway bento boxes.</p>
145.  
146.  
147.  
148. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/dobCW1TjpzESYAdF8" target="_blank" rel="noreferrer noopener">3-9-2 Omotemachi, Kita-ku, Okayama City&nbsp;</a><br>Phone number: 86-232-1549&nbsp;<br>Hours open: 17:00 &#8211; Last order: 20:30<br>Website: <a href="https://mamakari.com/shop/#:~:text=%E5%89%B2%E7%83%B9%20%E3%81%BE%E3%81%BE%E3%81%8B%E3%82%8A%EF%BC%8F%E3%81%8A%E5%BA%97%E3%81%AE,%E9%83%A8%E3%81%AB%E4%BD%8D%E7%BD%AE%E3%81%97%E3%81%BE%E3%81%99%E3%80%82&amp;text=%E8%80%81%E8%88%97%E5%89%B2%E7%83%B9%E3%81%BE%E3%81%BE%E3%81%8B%E3%82%8A%E7%89%B9%E8%A3%BD%E3%81%AE,%E3%81%8A%E5%BE%85%E3%81%A1%E3%81%97%E3%81%A6%E3%81%8A%E3%82%8A%E3%81%BE%E3%81%99%E3%80%82&amp;text=%E3%80%94%E3%81%94%E6%B3%A8%E6%96%87%E3%80%95%E9%9B%BB%E8%A9%B1%E3%83%BBFAX,%E3%81%A6%E6%89%BF%E3%81%A3%E3%81%A6%E3%81%8A%E3%82%8A%E3%81%BE%E3%81%99%E3%80%82">https://kappomamakari.com/shop/</a></p>
149.  
150.  
151.  
152. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3281.8388312275756!2d133.92732607574257!3d34.65877297293469!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3554063367f4b0ab%3A0x35b71e3d0e7113e!2sMamakari!5e0!3m2!1sen!2sph!4v1732942403171!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
153.  
154.  
155.  
156. <h3 class="wp-block-heading">Dining Place Kamoi (お食事処 カモ井)</h3>
157.  
158.  
159.  
160. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="414" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari.avif" alt="mamakari" class="wp-image-23109" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari-300x194.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari-500x323.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
161.  
162.  
163.  
164. <p>Dining Place Kamoi is a Japanese restaurant situated near the Kurashiki Bikan Historical Area, a popular spot among tourists. The restaurant features a charming interior that has been renovated from a warehouse. Its specialty is Mamakari Sushi, and the &#8220;Mamakari Zukushi Set Meal&#8221; is especially popular, allowing guests to enjoy it in various styles. Additionally, many dishes are prepared using fresh, local <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a> and <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a>, with a menu that emphasizes seasonal ingredients. It is an ideal place to stop while sightseeing.</p>
165.  
166.  
167.  
168. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/QpV59nqduUBiVKB4A">1-3-17 Chuo, Kurashiki City, Okayama Prefecture</a><br>Phone Number: 086-422-0606<br>Business Hours: 10:00 &#8211; 18:00</p>
169.  
170.  
171.  
172. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3284.312008720184!2d133.77145099999998!3d34.596271!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355156484e48e97b%3A0xf6d50f4c537f2f9a!2z44Kr44Oi5LqV!5e0!3m2!1sja!2sjp!4v1734769382528!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
173.  
174.  
175.  
176. <h2 class="wp-block-heading">Conclusion</h2>
177.  
178.  
179.  
180. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s.jpg" alt="pickled mamakari" class="wp-image-22688" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
181.  
182.  
183.  
184. <p>hether you enjoy it pickled, as sushi, or in other preparations, its distinct taste and seasonal qualities make it a must-try for any food lover visiting Japan. We hope this article has sparked your curiosity, and when you visit Japan, be sure to pick up some mamakarifish to experience its delightful flavors firsthand!</p>
185.  
186.  
187.  
188. <p class="has-border -border03 is-style-bg_stripe">There are other <a href="https://www.foodinjapan.org/tag/japanese/">Japanese cuisines</a> you can try out when you go to Japan, we recommended some below!</p>
189.  
190.  
191. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
192. <div class="p-blogCard__inner">
193. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/japan/dashi/">Dashi</a></span>
194. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/10/1307979_m-2-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
195. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/dashi/">Dashi (出汁)</a>
196. <span class="p-blogCard__excerpt">Dashi plays an indispensable role in Japanese cuisine, serving as the foundation for countless dishes from simmered foods (nimono) to soups, ohitashi (blanch&#8230;</span> </div>
197. </div>
198. </div>
199. </div>
200.  
201. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
202. <div class="p-blogCard__inner">
203. <span class="p-blogCard__caption">Katsuo fish</span>
204. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/02/9adb9010-screen-shot-2020-12-29-at-6.28.44-pm-768x574-1-300x224.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
205. <a class="p-blogCard__title" href="https://www.foodinjapan.org/shikoku/kouchi/katsuo/">Katsuo (鰹)</a>
206. <span class="p-blogCard__excerpt">Katsuo is a member of the bonito family and is characterized by its sharp teeth, but have you ever wondered what kind of fish it is? So, this time, let&#8217;s exp&#8230;</span> </div>
207. </div>
208. </div>
209. </div>
210.  
211. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
212. <div class="p-blogCard__inner">
213. <span class="p-blogCard__caption">tuna sushi</span>
214. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/10/28038656_m-300x216.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
215. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/maguro-sushi/">Maguro sushi (マグロ寿司)</a>
216. <span class="p-blogCard__excerpt">It goes without saying that Japan is a major consumer of tuna. Approximately 2 million tons of tuna are caught worldwide each year, and in fact, approximatel&#8230;</span> </div>
217. </div>
218. </div>
219. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/okayama/mamakari/">Mamakari (ママカリ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
220. ]]></content:encoded>
222. <wfw:commentRss>https://www.foodinjapan.org/chugoku/okayama/mamakari/feed/</wfw:commentRss>
223. <slash:comments>0</slash:comments>
226. </item>
227. <item>
228. <title>Chuhai (チューハイ)</title>
229. <link>https://www.foodinjapan.org/japan/chuhai/</link>
230. <comments>https://www.foodinjapan.org/japan/chuhai/#respond</comments>
232. <dc:creator><![CDATA[Krisha]]></dc:creator>
233. <pubDate>Tue, 17 Dec 2024 12:20:35 +0000</pubDate>
234. <category><![CDATA[Japan]]></category>
235. <category><![CDATA[alcoholic beverage]]></category>
236. <category><![CDATA[alcoholic drinks]]></category>
237. <category><![CDATA[Chūhai]]></category>
238. <category><![CDATA[Chuhai]]></category>
239. <category><![CDATA[drink]]></category>
240. <category><![CDATA[shochu]]></category>
241. <category><![CDATA[shochu highball]]></category>
242. <category><![CDATA[vodka]]></category>
243. <category><![CDATA[チューハイ]]></category>
244. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22786</guid>
245.  
246. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/img_kiji10_01.jpg" class="webfeedsFeaturedVisual" /></p>
247. <p>Chuhai, a popular drink in Japan, is a delightful mix of simplicity and variety. Known for its refreshing taste and endless flavor options, it has become a staple at izakayas and casual gatherings. Whether you&#8217;re enjoying a classic lemon chūhai or exploring creative twists, this drink offers something for everyone What is Chuhai? Chūhai (チューハイ [&#8230;]</p>
248. <p>The post <a href="https://www.foodinjapan.org/japan/chuhai/">Chuhai (チューハイ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
249. ]]></description>
250. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/img_kiji10_01.jpg" class="webfeedsFeaturedVisual" /></p>
251. <p>Chuhai, a popular drink in Japan, is a delightful mix of simplicity and variety. Known for its refreshing taste and endless flavor options, it has become a staple at izakayas and casual gatherings. Whether you&#8217;re enjoying a classic lemon chūhai or exploring creative twists, this drink offers something for everyone</p>
252.  
253.  
254.  
255. <h2 class="wp-block-heading">What is Chuhai?</h2>
256.  
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258.  
259. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024.jpg" alt="chuhai with lemon topping" class="wp-image-22905" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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263. <p>Chūhai (チューハイ or 酎ハイ), short for &#8220;shōchū highball&#8221; (焼酎ハイボール), is a popular Japanese alcoholic drink. It doesn’t have strict rules or legal definitions but usually refers to a mix of a neutral <a href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">alcohol</a> like shōchū or vodka with fruit juice or other flavorings, often combined with carbonation. The flavors can vary widely depending on the ingredients. Even non-carbonated drinks, like oolong high (made with oolong tea), are considered a type of chūhai.</p>
264.  
265.  
266.  
267. <h3 class="wp-block-heading">Etymology</h3>
268.  
269.  
270.  
271. <p>The term &#8220;chuhai&#8221; originates from combining two key elements: the &#8220;chu&#8221; from <em>shōchū</em> (a traditional Japanese distilled spirit) and the &#8220;hai&#8221; from &#8220;highball&#8221; (a type of mixed drink commonly served in a tall glass). This name reflects the drink’s basic concept, which involves mixing <em>shōchū</em> with carbonated water and additional flavorings, similar to a highball.</p>
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275. <p class="is-style-icon_book">Reference: <a href="https://www.yoshu.or.jp/pages/87/" target="_blank" rel="noreferrer noopener nofollow">Japan Spirits &amp; Liqueurs Makers Association</a></p>
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278.  
279. <h2 class="wp-block-heading">Chuhai History</h2>
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282.  
283. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480.jpg" alt="two cups of chuhai with lemon topping" class="wp-image-22906" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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287. <p>The origin of the shochu highball dates back to 1951 at Sanyu Sakaba Yahiro Branch, a bar believed to have created this iconic drink. Inspired by the whiskey highball he encountered while working at the American occupation forces&#8217; garrison, Yuji Okunogi, the uncle of the bar&#8217;s former owner, experimented with shochu to create a similar drink. At the time, shochu had a strong smell due to poor-quality ingredients, but mixing it with soda made it more enjoyable and accessible. The amber color of their chuhai reflects its whiskey highball inspiration, symbolizing the resilience and hope of postwar <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a> as people sought joy in simple pleasures.</p>
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291. <p class="is-style-icon_book">Reference: <a href="https://colocal.jp/topics/food-japan/ienomi/20211007_140560.html" target="_blank" rel="noreferrer noopener nofollow">Colocal Local Network Magazine</a></p>
292.  
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294.  
295. <h2 class="wp-block-heading">Types and characteristics of Chuhai</h2>
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299. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai.avif" alt="Original Summer Chuhai" class="wp-image-23027" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai-300x200.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai-500x334.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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303. <p>In recent years, chuhai has become popular with many people due to its convenience and wide variety of flavors. The range of alcohol content and flavor variations is wide, making it appealing to choose according to the scene or mood. From classic citrus flavors such as lemon and grapefruit to fruity options overflowing with juice, to special flavors incorporating umeboshi and tea, there is a wide variety to choose from. In this article, we will categorize chuhai and introduce the characteristics and ways to enjoy each type. Use this as a reference to find your favorite.</p>
304.  
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306.  
307. <h3 class="wp-block-heading">Regular Chuhai</h3>
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311. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: 5-7%<br><strong>Characteristics</strong>: With a moderate alcohol content, it has a well-balanced taste. Many canned Chuhai fall into this category, with the most popular products available. Citrus flavours dominate, providing a refreshing taste that goes well with food.<br><strong>Representative products</strong>: Kirin&#8217;s &#8220;Hyouketsu&#8221;, Suntory&#8217;s &#8220;Kodawari Sakaba no Lemon Sour&#8221;, Asahi&#8217;s &#8220;Zei Taku Shibori&#8221;, etc.<br><strong>Scene</strong>: Popular as a drink for evening relaxation or during meals, this type is often enjoyed in everyday settings.</p>
312.  
313.  
314.  
315. <h3 class="wp-block-heading">Strong Chuhai</h3>
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318.  
319. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: 7%-12%<br><strong>Characteristics</strong>: With a high alcohol content, it offers a robust taste and is popular with those who like to get tipsy easily. Compared to regular Zhuhai, it tends to be less sweet and often has a crisp aftertaste. Care should be taken not to overindulge.<br><strong>Representative products</strong>: Suntory&#8217;s -196ºC Strong Zero, Asahi&#8217;s Clear Cooler, Kirin&#8217;s Hon Shibori Chuhai Strong, etc.<br><strong>Scene</strong>: Often consumed when seeking a strong intoxication or during a period of relaxation, care must be taken to avoid excessive drinking.</p>
320.  
321.  
322.  
323. <h3 class="wp-block-heading">Low alcohol Chuhai</h3>
324.  
325.  
326.  
327. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: Less than 4%.<br><strong>Characteristics</strong>: Its light taste makes it perfect for those who do not like alcohol or for beginners. It often has a sweet flavour, making it similar to juice. It&#8217;s popular with women and younger generations because it&#8217;s easy to drink.<br><strong>Representative Products</strong>: Suntory&#8217;s &#8220;-196ºC Strong Zero,&#8221; Asahi&#8217;s &#8220;Clear Cooler,&#8221; Kirin&#8217;s &#8220;Hon Shibori Chuhai Strong,&#8221; etc.<br><strong>Scene</strong>: Often consumed when seeking strong intoxication or during relaxation time, care must be taken to avoid excessive drinking.</p>
328.  
329.  
330.  
331. <h3 class="wp-block-heading">Non-Alcoholic Chuhai</h3>
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334.  
335. <p class="is-style-bg_stripe"><strong>Alcohol Content</strong>: Less than 1%<br><strong>Characteristics</strong>: Contains almost no alcohol, allowing for relaxed enjoyment like juice. It suits those health-conscious or those wishing to avoid alcohol, with more easy-to-drink products available. Even non-alcoholic options provide a genuine cocktail feel and refreshing carbonation.<br><strong>Representative Products</strong>: Suntory&#8217;s &#8220;Non-Alcoholic Mood,&#8221; Asahi&#8217;s &#8220;Zero Kaku,&#8221; Kirin&#8217;s &#8220;Kyasumu Hi no 0.00%,&#8221; etc.<br><strong>Scene</strong>: Functions well during driving, when conscious of health, or during work breaks, in various situations.</p>
336.  
337.  
338.  
339. <h3 class="wp-block-heading">Fruit Chuhai</h3>
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342.  
343. <p class="is-style-bg_stripe"><strong>Alcohol Content</strong>: 3% &#8211; 7%<br><strong>Characteristics</strong>: Many use abundant fruit juice, offering a wide range of flavors not only from lemon and grapefruit but also peach, pear, grape, <a href="https://www.foodinjapan.org/japan/japanese-apple/">apple</a>, yuzu, etc. It has a strong fruit juice flavor with a sweet and tart freshness, particularly popular in <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a>.<br><strong>Representative Products</strong>: Asahi&#8217;s &#8220;Zei Taku Shibori,&#8221; Kirin&#8217;s &#8220;Hon Shibori,&#8221; Suntory&#8217;s &#8220;Horo Yoi Momo,&#8221; etc.<br><strong>Scene</strong>: Seasonal fruit flavors are available, so many limited-time offerings exist, appealing to those who enjoy the fruitiness of alcoholic drinks.</p>
344.  
345.  
346.  
347. <h3 class="wp-block-heading">Special flavours</h3>
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351. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: 5% &#8211; 7%<br><strong>Characteristics</strong>: Chuhai has unique flavours such as pickled plum, tea and spices, which have gained attention in recent years. For example, products that highlight the saltiness of pickled plum or the astringency of tea are excellent food accompaniments. They appeal to those who love distinctive flavours or are looking for new tastes.<br><strong>Representative products</strong>: Sapporo&#8217;s &#8220;Otoko Ume Sour&#8221;, Suntory&#8217;s &#8220;Midori Gin Soda Can&#8221;, Asahi&#8217;s &#8220;Green Tea for Japanese Cuisine&#8221;, etc.<br><strong>Scene</strong>: Often enjoyed with meals or for a change of mood, particularly appealing to adult tastes.</p>
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355. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai.avif" alt="various chuhai" class="wp-image-23029" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai-300x225.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai-500x375.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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358.  
359. <h2 class="wp-block-heading">Beware of overindulgence</h2>
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362.  
363. <p>It&#8217;s important to drink in moderation, especially with<span class="swl-marker mark_yellow"> strong types due to their <strong>high alcohol</strong> </span>content.</p>
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366.  
367. <p>Using the variety of flavours and alcohol levels to find the right drink for you is one of the main attractions of chuhai. Whether you enjoy it with friends and family or on your own, there are many ways to enjoy it, ensuring that its popularity will continue to grow.</p>
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370.  
371. <h2 class="wp-block-heading">The difference between Chuhai and Sour</h2>
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375. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499.jpg" alt="chuhai two cups" class="wp-image-22909" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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378.  
379. <p>The term &#8220;sour&#8221; comes from the English word meaning &#8220;sour.&#8221; A sour is a type of cocktail made by mixing a base alcohol, such as spirits, with sour fruit juice like citrus and a sweetener like sugar, often topped with soda. In terms of recipes, there’s little to no difference between a sour and a chuhai. Some izakayas (Japanese pubs) refer to this drink as chuhai, while others call it sour, so the two terms are often used interchangeably.</p>
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383. <h2 class="wp-block-heading">Homemade Lemon Sour Recipe</h2>
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387. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Lemon Sour Ingredients for 1 person</th><th>Measurements</th></tr></thead><tbody><tr><td>Lemon sour base (lemon syrup and shochu)</td><td>30-50g</td></tr><tr><td>Lemon juice</td><td>5-10g</td></tr><tr><td>Carbonated water</td><td>150-200g</td></tr><tr><td>Lemon slices</td><td>5g</td></tr></tbody></table></figure>
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391. <div class="wp-block-group is-stack is-style-dent_box">
392. <h3 class="wp-block-heading">How to make Lemon Sour?</h3>
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396. <div class="swell-block-step" data-num-style="circle">
397. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Prepare the Lemon Sour Base</strong></div><div class="swell-block-step__body">
398. <p>Use untreated Japanese lemons (preferably harvested between December and May) for their aromatic peels. Combine the lemon peels with sugar to create a syrup. Then, mix the lemon syrup with shochu and allow it to infuse for a few days to enhance the flavor.</p>
399. </div></div>
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403. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Assemble the Lemon Sour</strong></div><div class="swell-block-step__body">
404. <p>Place 1–2 lemon slices in a glass and add the prepared lemon syrup. Add the infused shochu, depending on your preferred alcohol strength. Then, pour lemon juice for extra tartness. Stir the syrup, shochu, and lemon juice thoroughly.</p>
405. </div></div>
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409. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Finish with Carbonated Water</strong></div><div class="swell-block-step__body">
410. <p>Add strong carbonated water to the glass. Gently mix the drink and adjust the sweetness or strength of the alcohol to your liking.</p>
411. </div></div>
412. </div>
413. </div>
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416.  
417. <h2 class="wp-block-heading">Chuhai Restaurants</h2>
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421. <h3 class="wp-block-heading">Ojinjo (おじんじょ)</h3>
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424.  
425. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="545" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo.jpg" alt="" class="wp-image-22876" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo-300x255.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo-500x426.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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429. <p>At Ojinjo, the usual fresh lemon chu,&#8221; makes customers feel like regulars. Renowned for its lemon chuhai, the establishment offers an impressive variety, with six different types of lemon chuhai alone. Each variation tempts patrons to try them all. Among the options, the combination of ginger, salt, and mint paired with the zesty lemon stood out as a highlight.</p>
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433. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/JZAcW65YoeFbfgdH9" target="_blank" rel="noreferrer noopener nofollow">Nishimaki Building 1F, 2-2-10 Ebisu Nishi, Shibuya-ku, Tokyo</a><br>Phone number: 050-5597-3596<br>Hours open: 16:00 &#8211; 00:00<br>Website: <a href="https://tabelog.com/tokyo/A1303/A130302/13171194/" target="_blank" rel="noreferrer noopener nofollow">https://tabelog.com/tokyo/</a></p>
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437. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.108000017476!2d139.70539997578632!3d35.64971067259744!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b43c2322ce7%3A0xd8936d7e69baf1e5!2sOjinjo!5e0!3m2!1sen!2sph!4v1733722433269!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
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440.  
441. <h3 class="wp-block-heading">Tachinomi Jinbei (立ち飲みじんべえ)</h3>
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445. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki.jpg" alt="chuhai in can and cup" class="wp-image-22908" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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449. <p>At Tachinomi Jinbei, a standing bar with their signature drink. It features a generous pile of frozen lemon slices, which gradually melt as the you enjoy the drink. By the third glass, the lemons reach their perfect state, with up to four glasses possible from the same batch. Despite being a standing bar, it attracts many female customers.</p>
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453. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/mdt5REyBEsZNy2Ey8" target="_blank" rel="noreferrer noopener nofollow">Grande Sonezaki Building 1F, 2-14-7 Sonezaki, Kita-ku, Osaka City, Osaka Prefecture</a><br>Phone number: 050-5589-6682<br>Hours open: 17:00 &#8211; 00:00 LO 23:30<br>Website: <a href="https://www.instagram.com/tachinomi.jinbee/" target="_blank" rel="noreferrer noopener nofollow">https://www.instagram.com/tachinomi.jinbee/</a></p>
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457. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3280.1704606640033!2d135.49842821132376!3d34.700880272806735!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e6eca3255555%3A0xd884a3a0d9016be1!2sTachinomi%20Jinbei!5e0!3m2!1sen!2sph!4v1733722886957!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
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460.  
461. <h2 class="wp-block-heading">Takeaway</h2>
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464.  
465. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600.jpg" alt="chuhai with lemons" class="wp-image-22907" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600-500x333.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
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469. <p>WIth its variety of flavors and easygoing nature, it&#8217;s no wonder that chūhai is a favorite among locals and visitors alike. If you ever find yourself in Japan, make sure to try it out—whether at an izakaya, a convenience store, or a local bar. We hope you’ll enjoy this iconic Japanese beverage and take home a taste of Japan&#8217;s drink culture!</p>
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473. <p class="is-style-bg_stripe has-border -border03">We highly recommend exploring some of the unique Japanese drinks mentioned below to deepen your appreciation of Japan&#8217;s vibrant drinking culture!</p>
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476. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
477. <div class="p-blogCard__inner">
478. <span class="p-blogCard__caption">Japanese sake</span>
479. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/09/24498214_s-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
480. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/sake/">Sake (日本酒)</a>
481. <span class="p-blogCard__excerpt">Sake (or Japanese rice wine) is a classic Japanese&nbsp;alcoholic&nbsp;beverage&nbsp;with so many types and the process of making it reqires a lot of time an&#8230;</span> </div>
482. </div>
483. </div>
484. </div>
485.  
486. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
487. <div class="p-blogCard__inner">
488. <span class="p-blogCard__caption">yokohama beer</span>
489. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/06/res3-300x240.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
490. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/kanagawa-en/yokohama-beer/">Yokohama beer (横浜ビール)</a>
491. <span class="p-blogCard__excerpt">As a haven for craft beer enthusiasts, Yokohama in Kanagawa prefecture has cultivated a thriving beer culture that is not to be missed. With a diverse array &#8230;</span> </div>
492. </div>
493. </div>
494. </div>
495.  
496. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
497. <div class="p-blogCard__inner">
498. <span class="p-blogCard__caption">2024 Alcohol trend in Japan</span>
499. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Alcohol-trend-Japan-2024-300x159.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
500. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">Alcohol Trend in Japan: A 2024 Snapshot</a>
501. <span class="p-blogCard__excerpt">Japan has a long history of alcohol consumption, with drinks like sake and shochu deeply ingrained in its culture. However, the country is experiencing a cha&#8230;</span> </div>
502. </div>
503. </div>
504. </div><p>The post <a href="https://www.foodinjapan.org/japan/chuhai/">Chuhai (チューハイ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
505. ]]></content:encoded>
507. <wfw:commentRss>https://www.foodinjapan.org/japan/chuhai/feed/</wfw:commentRss>
508. <slash:comments>0</slash:comments>
511. </item>
512. <item>
513. <title>Kuroge wagyu (黒毛和牛)</title>
514. <link>https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/</link>
515. <comments>https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/#respond</comments>
517. <dc:creator><![CDATA[Krisha]]></dc:creator>
518. <pubDate>Mon, 16 Dec 2024 15:21:08 +0000</pubDate>
519. <category><![CDATA[Hyougo]]></category>
520. <category><![CDATA[Kansai]]></category>
521. <category><![CDATA[beef]]></category>
522. <category><![CDATA[gyu]]></category>
523. <category><![CDATA[Japanese food]]></category>
524. <category><![CDATA[Kuroge wagyu]]></category>
525. <category><![CDATA[Local food in Japan]]></category>
526. <category><![CDATA[regionalfoodjapan]]></category>
527. <category><![CDATA[Traditional Food in Japan]]></category>
528. <category><![CDATA[wagyu]]></category>
529. <category><![CDATA[wagyu beef]]></category>
530. <category><![CDATA[和牛]]></category>
531. <category><![CDATA[黒毛和種]]></category>
532. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22671</guid>
533.  
534. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/黒毛和種.jpg" class="webfeedsFeaturedVisual" /></p>
535. <p>When savoring yakiniku, you&#8217;ve likely encountered terms like &#8220;domestic beef,&#8221; &#8220;wagyu beef,&#8221; &#8220;Kuroge wagyu beef,&#8221; and &#8220;brand beef&#8221; on the menu. But what sets them apart, and why does it matter? Understanding the nuances between these types of beef can elevate your dining experience to new heights. Among these beef, there is a type of [&#8230;]</p>
536. <p>The post <a href="https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/">Kuroge wagyu (黒毛和牛)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
537. ]]></description>
538. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/黒毛和種.jpg" class="webfeedsFeaturedVisual" /></p>
539. <p>When savoring yakiniku, you&#8217;ve likely encountered terms like &#8220;domestic <a href="https://www.foodinjapan.org/japan/karubi/">beef</a>,&#8221; &#8220;wagyu beef,&#8221; &#8220;Kuroge wagyu beef,&#8221; and &#8220;brand beef&#8221; on the menu. But what sets them apart, and why does it matter? Understanding the nuances between these types of beef can elevate your dining experience to new heights. Among these beef, there is a type of beef called &#8220;Kuroge Wagyu.&#8221; However, even if you have heard of the name &#8220;Kuroge Wagyu,&#8221; few people probably know much about it. Below, we will introduce the characteristics and history of Kuroge Wagyu beef.</p>
540.  
541.  
542.  
543. <h2 class="wp-block-heading">What is Kuroge wagyu?</h2>
544.  
545.  
546.  
547. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s.jpg" alt="kuroge wagyu raw" class="wp-image-22734" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s-300x199.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s-500x332.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
548.  
549.  
550.  
551. <p>Japan produces approximately 42% of its beef domestically, raising cattle with meticulous care. Farmers predominantly raise Kuroge Wagyu, or Japanese black beef, which symbolizes exceptional quality and flavor. This breed comprises the majority of Wagyu cattle in Japan, featuring stunning marbling that resembles intricate patterns.</p>
552.  
553.  
554.  
555. <p>Chefs and food enthusiasts celebrate Kuroge Wagyu for its rich flavor and melt-in-your-mouth texture. While farmers raise this beef throughout Japan, regions like Hokkaido, Tohoku, and southern Kyushu particularly excel in its production.</p>
556.  
557.  
558.  
559. <p>Farmers invest significant time and effort in raising Kuroge Wagyu, as the cattle grow slowly and resist mass production. This careful process makes the beef rare and luxurious, establishing its reputation as one of the world&#8217;s finest beef varieties. The high price reflects not just the meat&#8217;s quality, but also the extensive dedication required to produce each exceptional cut.</p>
560.  
561.  
562.  
563. <p class="is-style-icon_book">Reference: <a href="https://www.bsp-j.com/kurogewagyu">Be Smile Project</a></p>
564.  
565.  
566.  
567. <h2 class="wp-block-heading">Kuroge wagyu Origin</h2>
568.  
569.  
570.  
571. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s.jpg" alt="grill kuroge wagyu" class="wp-image-22732" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
572.  
573.  
574.  
575. <p>The Edo Shogunate, which had ruled Japan for over 260 years, ended in 1867 with the &#8220;Return of Imperial Rule to the Emperor&#8221; and the &#8220;Great Proclamation of the Restoration of Imperial Rule.&#8221; This marked the start of the Meiji era, a period when foreign cultures and practices began to influence Japan. During this time, demand for beef surged, especially in cities.</p>
576.  
577.  
578.  
579. <p>In 1900, the Ministry of Agriculture and Commerce started importing foreign cattle breeds and crossbreeding them with native Wagyu, laying the foundation for modern Wagyu cattle. This process continued into the Taisho era, and in 1937, Japanese Black Cattle— the most well-known type of Wagyu.  Today, Japanese Black Cattle is celebrated worldwide for its exceptional quality and rich history.</p>
580.  
581.  
582.  
583. <h2 class="wp-block-heading">Tajima Beef</h2>
584.  
585.  
586.  
587. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s.jpg" alt="Japanese black cattle" class="wp-image-22735" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
588.  
589.  
590.  
591. <p>Over 97% of Wagyu comprise Japanese black beef or Kuroge beef, with Tajima beef representing the pure bloodline from Hyogo Prefecture. Farmers have bred Tajima cattle in the Tajima region for centuries, originally using them as working cattle for plowing fields and carrying heavy loads.</p>
592.  
593.  
594.  
595. <p>The Tajima region, situated in northern Hyogo Prefecture near Tottori, includes areas like Toyooka City and Mikata County. Historical records trace the ancestors of Tajima beef back to the Kamakura period. Farmers and beef enthusiasts now celebrate Tajima cattle for their exceptional quality, recognizing them as the foundational bloodline of world-famous Wagyu beef.</p>
596.  
597.  
598.  
599. <p>This mountainous region&#8217;s unique breeding practices and careful cultivation have transformed these once-working cattle into a global culinary treasure, embodying centuries of agricultural expertise and genetic refinement.</p>
600.  
601.  
602.  
603. <h2 class="wp-block-heading">How does the taste of Kuroge Wagyu differ from other beef?</h2>
604.  
605.  
606.  
607. <p>Kuroge Wagyu beef has exceptional qualities that set it apart from other types of beef. Its incredibly fine marbling creates a unique sweetness and depth of flavour, with fat that melts effortlessly in the mouth due to its low melting point and high oleic acid content.</p>
608.  
609.  
610.  
611. <p>The beef has a distinctive sweet flavour and an incredibly smooth texture that seems to dissolve on the tongue. Unlike other beefs, Black Wagyu offers a perfect balance of marbled fat and lean meat for a rich yet nuanced flavour experience. The high fat content contributes to an exceptionally succulent and tender eating experience that is both luxurious and deeply satisfying.</p>
612.  
613.  
614.  
615. <p>Every bite of Kuroge Wagyu is a culinary journey, showcasing the meticulous breeding and care that goes into producing this premium beef. Its intricate marbling, low-melting fat and complex flavour profile make it a delicacy that truly stands apart from conventional beef, offering a melt-in-your-mouth experience that is both indulgent and sophisticated.</p>
616.  
617.  
618.  
619. <h2 class="wp-block-heading">Ranking of Kuroge Wagyu</h2>
620.  
621.  
622.  
623. <figure class="wp-block-image size-full"><img decoding="async" width="700" height="527" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu.avif" alt="A5 rank kuroge wagyu" class="wp-image-22986" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu.avif 700w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-300x226.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-500x376.avif 500w" sizes="(max-width: 700px) 100vw, 700px" /></figure>
624.  
625.  
626.  
627. <p>Many of Japan&#8217;s most famous beef brands fall under the category of Japanese Black Beef, known as Kuroge Wagyu. This prestigious category includes beloved names such as Satsuma Beef, Matsusaka Beef, Kobe Beef, Yonezawa Beef, Tajima Beef, and Omi Beef, all of which are renowned for their exceptional quality and flavor.</p>
628.  
629.  
630.  
631. <p>Kuroge Wagyu often achieves the coveted A5 grade, the highest possible ranking for Wagyu beef. An A5 grade signifies perfect marbling, superior firmness and texture, excellent yield, and an ideal color. Hence. these qualities make Kuroge beef a symbol of luxury and a must-try for anyone seeking the finest Japanese beef experience. </p>
632.  
633.  
634.  
635. <p>And so, to know more about the beef ranking in Japan, you can check out the article about <a href="https://www.foodinjapan.org/japan/wagyu-beef/">Wagyu beef</a>.</p>
636.  
637.  
638.  
639. <h2 class="wp-block-heading">What is the price range of Kuroge Wagyu?</h2>
640.  
641.  
642.  
643. <p>The price range for Kuroge Wagyu beef varies greatly depending on the part and quality but is generally as follows.</p>
644.  
645.  
646.  
647. <h3 class="wp-block-heading">Sirloin</h3>
648.  
649.  
650.  
651. <p><strong>Price Range</strong>: 3,000 yen to 5,500 yen per 100g</p>
652.  
653.  
654.  
655. <ul class="wp-block-list">
656. <li><strong>Cheap Ones</strong>: Start at around 2,600 yen per 100g</li>
657.  
658.  
659.  
660. <li><strong>High-End Ones</strong>: 5,000 yen or more per 100g</li>
661. </ul>
662.  
663.  
664.  
665. <h3 class="wp-block-heading">Fillet</h3>
666.  
667.  
668.  
669. <p><strong>Price Range</strong>: 4,000 yen to 8,000 yen per 100g</p>
670.  
671.  
672.  
673. <ul class="wp-block-list">
674. <li><strong>Cheapest</strong>: Starts at around 4,300 yen per 100g</li>
675.  
676.  
677.  
678. <li><strong>High-Quality Ones</strong>: More than 7,000 yen per 100g, sometimes more than 10,000 yen per 100g</li>
679. </ul>
680.  
681.  
682.  
683. <h3 class="wp-block-heading">Other Parts (Thighs, Kata, etc.)</h3>
684.  
685.  
686.  
687. <p><strong>Price Range</strong>: 1,700 yen to 3,500 yen per 100g</p>
688.  
689.  
690.  
691. <h3 class="wp-block-heading">Cut Meat</h3>
692.  
693.  
694.  
695. <p><strong>Price Range</strong>: From about 900 yen per 100g</p>
696.  
697.  
698.  
699. <p>These prices vary according to brand, seller, and rank. In addition, meat for sukiyaki and shabu-shabu tends to be slightly cheaper than that for steak. Kuroge Wagyu beef is more expensive than ordinary Japanese beef (e.g., the Holstein breed), and the price difference for the same portion can be more than 2,000 yen per 100g.</p>
700.  
701.  
702.  
703. <figure class="wp-block-image size-full"><img decoding="async" width="700" height="394" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi.avif" alt="kuroge wagyu sushi" class="wp-image-22988" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi.avif 700w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi-300x169.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi-500x281.avif 500w" sizes="(max-width: 700px) 100vw, 700px" /></figure>
704.  
705.  
706.  
707. <h2 class="wp-block-heading">Kuroge Wagyu Restaurants</h2>
708.  
709.  
710.  
711. <h3 class="wp-block-heading">Ukai-tei Omotesando (表参道 うかい亭)</h3>
712.  
713.  
714.  
715. <p>Ukai-tei Omotesando offers an exquisite teppanyaki experience with premium A5 Wagyu beef. The skilled chefs prepare the meat before your very eyes on a hot iron griddle, ensuring perfect searing and maintaining the beef&#8217;s tender, melt-in-your-mouth texture.</p>
716.  
717.  
718.  
719. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/QF3rgB7NZY7k1FpK6" target="_blank" rel="noreferrer noopener nofollow">5-10-1 Jingumae, Shibuya City, Tokyo 150-0001, Japan</a><br>Phone number: +81 3-3407-1160<br>Hours: 11:30 AM &#8211; 10:00 PM (Last order 8:30 PM)<br>Website: <a href="https://www.ukai.co.jp/english/omotesando/" target="_blank" rel="noreferrer noopener">https://www.ukai.co.jp/english/omotesando/</a></p>
720.  
721.  
722.  
723. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12965.561576723361!2d139.7067871!3d35.6673882!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188ca3fa7bb73f%3A0x5a0c19ac3a13ab24!2z6KGo5Y-C6YGTIOOBhuOBi-OBhOS6rQ!5e0!3m2!1sja!2sjp!4v1733838529074!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
724.  
725.  
726.  
727. <h3 class="wp-block-heading"><br>Aragawa (麤皮)</h3>
728.  
729.  
730.  
731. <p>Aragawa&#8217;s culinary team carefully selects and prepares exceptional Kobe beef in a refined, intimate setting. Chefs charcoal-grill their signature steak to highlight the beef&#8217;s intense marbling and rich flavor, creating a legendary dining experience that showcases the pinnacle of Japanese beef preparation.</p>
732.  
733.  
734.  
735. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/xjayhHKw3RZLrpmc6" target="_blank" rel="noreferrer noopener nofollow">Kowa 38 Bldg. B1F, 4-3-28 Toranomon, Minato-ku, Tokyo 105-0001, Japan</a><br>Phone number: +81 3-3583-2637<br>Hours: 11:30 AM &#8211; 2:00 PM, 5:30 PM &#8211; 10:00 PM (Closed Sundays)<br>Website: <a href="http://www.aragawa.jp/" target="_blank" rel="noreferrer noopener">http://www.aragawa.jp/</a></p>
736.  
737.  
738.  
739. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12966.481755287981!2d139.7513327!3d35.6617221!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b955f70966d%3A0x423f95dc621142c4!2z6bqk55quICjjgYLjgonjgYzjgo8p!5e0!3m2!1sja!2sjp!4v1733838585415!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
740.  
741.  
742.  
743. <h3 class="wp-block-heading">Niku-Azabu Ebisu (ニクアザブ恵比寿)</h3>
744.  
745.  
746.  
747. <p>Niku-Azabu Ebisu offers a stylish pub atmosphere where you can enjoy Kuroge Wagyu alongside draught beers and wines. Wagyu is served in a variety of styles, from traditional Japanese to fusion dishes such as truffle mashed potatoes.</p>
748.  
749.  
750.  
751. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/XwuvMaiKTCJXRSPT8" target="_blank" rel="noreferrer noopener nofollow">1-8-10 Ebisu Minami, Shibuya 150-0022, Tokyo, Japan</a><br>Phone number: +81-3-5720-8298<br>Hours: Monday to Friday 5:00 PM &#8211; 12:00 AM, Saturday, Sunday, and Holidays 12:00 PM &#8211; 12:00 AM<br>Website: <a href="https://nikuazabu.com/stores/ebisu" target="_blank" rel="noreferrer noopener">https://nikuazabu.com/stores/ebisu</a></p>
752.  
753.  
754.  
755. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12969.003512583136!2d139.7092404!3d35.6461901!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b405ee3f935%3A0x59ee0bf3361c305c!2z44OL44Kv44Ki44K244OW5oG15q-U5a-_5bqX!5e0!3m2!1sja!2sjp!4v1733839122384!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
756.  
757.  
758.  
759. <h2 class="wp-block-heading">Summary</h2>
760.  
761.  
762.  
763. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s.jpg" alt="kuroge wagyu at home" class="wp-image-22733" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s-300x199.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s-500x332.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
764.  
765.  
766.  
767. <p>If you ever have the chance to visit Japan, don’t miss the opportunity to savor this exceptional beef. Whether it&#8217;s grilled to perfection as yakiniku, served as a luxurious steak, or featured in a traditional dish, Kuroge Wagyu promises to elevate your meal. Treat yourself to this world-renowned delicacy and experience firsthand why it&#8217;s celebrated globally.</p>
768.  
769.  
770.  
771. <p class="is-style-bg_stripe has-border -border03">Some of the wagyu beef that we highly recommend are below!</p>
772.  
773.  
774. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
775. <div class="p-blogCard__inner">
776. <span class="p-blogCard__caption">kobe beef</span>
777. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/33944ed7-kobe_beef-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
778. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/hyougo/kobe-beef/">Kobe beef (神戸牛)</a>
779. <span class="p-blogCard__excerpt">Kobe beef&nbsp;is known as one of Japan&#8217;s top three wagyu beef. In order to be called Kobe beef, it is necessary to pass thorough management and strict stand&#8230;</span> </div>
780. </div>
781. </div>
782. </div>
783.  
784. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
785. <div class="p-blogCard__inner">
786. <span class="p-blogCard__caption">omi beef</span>
787. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2020/05/PXL_20230729_085856717-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
788. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/shiga/omi-beef/">Ōmi Gyu / Omi Beef (近江牛)</a>
789. <span class="p-blogCard__excerpt">Japan has over 300 brands of beef and Omi Beef (近江牛) is one of the most well-known brand.
790. Omi Beef, one of the top three beef in Japan, dates back over 400 years from now and is the oldest among the three.
791. Tasting Omi Beef will surely raise your standards to other kinds of meat and will leave you longing for it a second time around.
792. </span> </div>
793. </div>
794. </div>
795. </div>
796.  
797. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
798. <div class="p-blogCard__inner">
799. <span class="p-blogCard__caption">matsusaka beef</span>
800. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/b0727bce-matsusaka-beef-300x225.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
801. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/mie/matsusaka-beef/">Matsusaka Beef (松阪牛)</a>
802. <span class="p-blogCard__excerpt">Japanese Wagyu beef is one of the most prized proteins in the culinary world and is deemed as luxurious as caviar and black truffles. The stunning marbling o&#8230;</span> </div>
803. </div>
804. </div>
805. </div><p>The post <a href="https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/">Kuroge wagyu (黒毛和牛)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
806. ]]></content:encoded>
808. <wfw:commentRss>https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/feed/</wfw:commentRss>
809. <slash:comments>0</slash:comments>
812. </item>
813. <item>
814. <title>Kure kaiji curry (呉海自カレー)</title>
815. <link>https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/</link>
816. <comments>https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/#respond</comments>
818. <dc:creator><![CDATA[Krisha]]></dc:creator>
819. <pubDate>Fri, 13 Dec 2024 17:16:15 +0000</pubDate>
820. <category><![CDATA[Chugoku]]></category>
821. <category><![CDATA[Hiroshima]]></category>
822. <category><![CDATA[curry]]></category>
823. <category><![CDATA[Japanese food]]></category>
824. <category><![CDATA[Kure JMSDF Curry]]></category>
825. <category><![CDATA[Kure kaiji curry]]></category>
826. <category><![CDATA[Local food in Japan]]></category>
827. <category><![CDATA[regionalfoodjapan]]></category>
828. <category><![CDATA[Traditional Food in Japan]]></category>
829. <category><![CDATA[カレー]]></category>
830. <category><![CDATA[呉海自カレー]]></category>
831. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22702</guid>
832.  
833. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24018165_m.jpg" class="webfeedsFeaturedVisual" /></p>
834. <p>Kure Kaiji Curry is a beloved dish in Japan, especially in the city of Kure, Hiroshima, where it has strong ties to the Japan Maritime Self-Defense Force. Originally served on naval ships, this hearty curry has become a local specialty, attracting both tourists and curry lovers alike. The same curry served on board the Maritime [&#8230;]</p>
835. <p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/">Kure kaiji curry (呉海自カレー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
836. ]]></description>
837. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24018165_m.jpg" class="webfeedsFeaturedVisual" /></p>
838. <p>Kure Kaiji Curry is a beloved dish in Japan, especially in the city of Kure, Hiroshima, where it has strong ties to the Japan Maritime Self-Defense Force. Originally served on naval ships, this hearty curry has become a local specialty, attracting both tourists and curry lovers alike. The same curry served on board the Maritime Self-Defense Force&#8217;s vessels can be enjoyed any time you like…please be sure to try this curry that you can enjoy in Kure. In this article, we&#8217;ll explore the history, unique features, and regulations surrounding Kure Kaiji Curry, so keep reading. </p>
839.  
840.  
841.  
842. <h2 class="wp-block-heading">What is Kure kaiji curry?</h2>
843.  
844.  
845.  
846. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s.jpg" alt="Kure kaiji curry with naval flag on top" class="wp-image-22705" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
847.  
848.  
849.  
850. <p>Kure Kaiji Curry (呉海自カレー), also known as <em>Kure JMSDF Curry</em>, is a type of curry dish that originated from the Kure Naval Base (呉基地) in Kure, Hiroshima Prefecture, Japan. It is a popular dish among the Japanese Navy, particularly associated with the meals served to sailors. The curry is named after the naval base, and its recipe is based on the idea of a hearty and nutritious meal for sailors. The dish typically features a rich, savory curry sauce made with a variety of spices, meat (often <a href="https://www.foodinjapan.org/japan/karubi/">beef</a> or pork), and <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a>, served with steamed rice.</p>
851.  
852.  
853.  
854. <h2 class="wp-block-heading">Regulations of  Kure kaiji curry</h2>
855.  
856.  
857.  
858. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s.jpg" alt="Kure kaiji curry in white plate" class="wp-image-22709" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
859.  
860.  
861.  
862. <p>Kure JMSDF Curry must meet specific regulations to be certified, including the requirement below:</p>
863.  
864.  
865.  
866. <ol class="wp-block-list is-style-good_list has-swl-main-thin-background-color has-background">
867. <li>The restaurant receives direct training from the Japan Maritime Self-Defense Force (JMSDF) on how to prepare the curry. </li>
868.  
869.  
870.  
871. <li>The curry served must be the same as the one served on JMSDF ships, following the exact recipe used by the force. </li>
872.  
873.  
874.  
875. <li>Additionally, the restaurant must display a certificate of certification inside the establishment, confirming the curry&#8217;s authenticity.</li>
876. </ol>
877.  
878.  
879.  
880. <p class="is-style-icon_book">Reference: <a href="https://kureto.city.kure.lg.jp/read/citizen-journal/1381/">Kureto</a></p>
881.  
882.  
883.  
884. <h2 class="wp-block-heading">Kure kaiji curry History</h2>
885.  
886.  
887.  
888. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s.jpg" alt="Kure kaiji curry with tonkatsu" class="wp-image-22708" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
889.  
890.  
891.  
892. <p>Kure Kaiji Curry (呉海自カレー) has a unique history tied to the Japan Maritime Self-Defense Force (JMSDF) and the city of Kure, Hiroshima. The curry originated as a simple, hearty dish served to sailors aboard JMSDF ships. As the naval base in Kure became a central hub for the JMSDF, the curry became an iconic meal for the sailors, known for its rich flavor and nutritional balance. In the 1970s, as a part of the tradition, they began to serve the curry not only on ships but also at the JMSDF base itself. Over time, the dish gained local popularity, and restaurants in Kure started offering their versions of the curry, seeking to replicate the flavors enjoyed by naval personnel.</p>
893.  
894.  
895.  
896. <h2 class="wp-block-heading">Kure JMSDF curry in school lunches</h2>
897.  
898.  
899.  
900. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s.jpg" alt="Kure kaiji curry on bento plate" class="wp-image-22707" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
901.  
902.  
903.  
904. <p>Since 2016, Kure JMSDF curry became part of Kure city&#8217;s elementary school lunch menu. The idea stemmed from the original curry&#8217;s popularity among locals. Food service staff and dietitians collaborated to create a child-friendly version. They couldn&#8217;t use the original recipe due to its high spiciness and cost. A milder curry was developed, preserving the dish&#8217;s essence for school lunches.</p>
905.  
906.  
907.  
908. <h2 class="wp-block-heading">FAQ</h2>
909.  
910.  
911.  
912. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
913. <div class="swell-block-faq__item"><dt class="faq_q">Where can I eat Kure Navy curry?</dt><dd class="faq_a">
914. <p>Kure Navy Curry is served at all 22 stores in Kure City.</p>
915. </dd></div>
916.  
917.  
918.  
919. <div class="swell-block-faq__item"><dt class="faq_q">What is the difference between Kure Navy Curry and other curries?</dt><dd class="faq_a">
920. <p>The ships and units of the Japan Maritime Self-Defense Force are made with unique recipes. Each store offers curry from one specific unit, allowing you to enjoy as many as 22 different types of curry.</p>
921. </dd></div>
922. </dl>
923. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Where can I eat Kure Navy curry?","acceptedAnswer":{"@type":"Answer","text":"<p>Kure Navy Curry is served at all 22 stores in Kure City.<\/p>"}},{"@type":"Question","name":"What is the difference between Kure Navy Curry and other curries?","acceptedAnswer":{"@type":"Answer","text":"<p>The ships and units of the Japan Maritime Self-Defense Force are made with unique recipes. Each store offers curry from one specific unit, allowing you to enjoy as many as 22 different types of curry.<\/p>"}}]}</script>
924.  
925.  
926.  
927. <h2 class="wp-block-heading">Kure kaiji curry Restaurants</h2>
928.  
929.  
930.  
931. <h3 class="wp-block-heading">Muku Irifune Inn (無垢 入船の宿)</h3>
932.  
933.  
934.  
935. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn.jpg" alt="Kure kaiji curry from Muku Irifune Inn" class="wp-image-22704" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
936.  
937.  
938.  
939. <p>A curry made with vegetables and chicken stock and tomatoes, with a refreshing yet rich flavor. It is spicy and has a sweet aftertaste, and goes perfectly with the deep-fried potatoes topping, making it a versatile curry that you will want to order again and again.</p>
940.  
941.  
942.  
943. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/L7BrGPdM51PxFVcH7" target="_blank" rel="noreferrer noopener">1-6-15 Hondori, Kure City</a><br>Phone number: 0823-69-7200<br>Hours open: Weekdays 11:30-14:30, Saturdays 12:00-14:00<br>Website: <a href="https://hotel-muku.jp/" target="_blank" rel="noreferrer noopener">https://hotel-muku.jp/</a></p>
944.  
945.  
946.  
947. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3298.2934857384303!2d132.56157957572458!3d34.24105407308644!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355009a44598f177%3A0x9fef78194d6b9102!2z54Sh5Z6iIOWFpeiIueOBruWuvw!5e0!3m2!1sen!2sph!4v1733030349863!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
948.  
949.  
950.  
951. <h3 class="wp-block-heading">Clayton Bay Hotel Verre Marin (クレイトンベイホテル ヴェール・マラン)</h3>
952.  
953.  
954.  
955. <p>Located within the Clayton Bay Hotel, Verre Marin offers a sophisticated dining experience with the Kashima Training Ship Beef Curry. This dish is made with carefully selected beef that is slowly simmered with spices to create a rich and luxurious flavour. The restaurant&#8217;s elegant and relaxed atmosphere makes it ideal for enjoying a leisurely meal or celebrating special occasions. Guests can enjoy not only the delicious curry but also the high quality service that accompanies dining in a hotel environment.</p>
956.  
957.  
958.  
959. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/Ep4riEHVUmWj5agt5" target="_blank" rel="noreferrer noopener nofollow">3-3 Tsukiji-cho, Clayton Bay Hotel 1F</a><br>Phone number: 0823-26-1133<br>Open Hours: 14:30-17:00<br>Website: <a href="https://www.clayton-bay.jp/stay/" target="_blank" rel="noreferrer noopener nofollow">Clayton Bay Hotel</a></p>
960.  
961.  
962.  
963. <h2 class="wp-block-heading">Takeaway</h2>
964.  
965.  
966.  
967. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s.jpg" alt="Kure kaiji curry set" class="wp-image-22706" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
968.  
969.  
970.  
971. <p>Whether you&#8217;re visiting Kure or exploring other parts of Japan, this flavorful curry offers a unique taste of the city&#8217;s heritage. If you&#8217;re ever in the area, be sure to try it at one of the certified restaurants. We hope this article has sparked your curiosity, and we encourage you to seek out and enjoy some authentic Kure Kaiji Curry during your next trip to Japan!</p>
972.  
973.  
974.  
975. <p class="is-style-bg_stripe has-border -border03">We highly recommend exploring more about its diverse and flavorful dishes below.</p>
976.  
977.  
978. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
979. <div class="p-blogCard__inner">
980. <span class="p-blogCard__caption">katsu curry</span>
981. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/791a3e4a-katsu-curry-300x225.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
982. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/katsu-curry/">Katsu Curry (カツカレー)</a>
983. <span class="p-blogCard__excerpt">Curry is one of the famous dishes in Japan. As a matter of fact, they often serve it in three different ways. These are curry rice, curry bread, and curry ud&#8230;</span> </div>
984. </div>
985. </div>
986. </div>
987.  
988. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
989. <div class="p-blogCard__inner">
990. <span class="p-blogCard__caption">curry from Kanazawa</span>
991. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/kanazawa-curry_金沢カレー-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
992. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chubu/ishikawa-chubu/kanazawa-curry/">Kanazawa Curry (金沢カレー)</a>
993. <span class="p-blogCard__excerpt">It is a volcano like image with the sauce covering the entire mountain of rice. It is part of the style to completely cover the rice. Giving this curry more of a unique style is the stainless steel boat-shaped dish that it is served on.</span> </div>
994. </div>
995. </div>
996. </div>
997.  
998. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
999. <div class="p-blogCard__inner">
1000. <span class="p-blogCard__caption">kare pan</span>
1001. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/1f5f4e0b-1201356_s-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1002. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/curry-bread/">Curry Bread (カレーパン)</a>
1003. <span class="p-blogCard__excerpt">Introduction to Curry Bread Are you one of those people who like to eat Japanese bread? Have you heard of Curry bread somewhere or even on some anime and Jap&#8230;</span> </div>
1004. </div>
1005. </div>
1006. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/">Kure kaiji curry (呉海自カレー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1007. ]]></content:encoded>
1009. <wfw:commentRss>https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/feed/</wfw:commentRss>
1010. <slash:comments>0</slash:comments>
1013. </item>
1014. <item>
1015. <title>The Intersection of Japanese Culinary Traditions and Global Influences: A Flavorful Journey</title>
1016. <link>https://www.foodinjapan.org/article/japanese-culinary-traditions/</link>
1017. <comments>https://www.foodinjapan.org/article/japanese-culinary-traditions/#respond</comments>
1019. <dc:creator><![CDATA[ryo]]></dc:creator>
1020. <pubDate>Fri, 13 Dec 2024 13:14:07 +0000</pubDate>
1021. <category><![CDATA[Article]]></category>
1022. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22914</guid>
1023.  
1024. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/photo-1.avif" class="webfeedsFeaturedVisual" /></p>
1025. <p>Japanese cuisine has long captivated the world with its delicate flavors, meticulous presentation, and deep cultural roots. From sushi and ramen to matcha and tempura, these dishes carry centuries of tradition, reflecting a harmonious balance between simplicity and sophistication. But as the world becomes more interconnected, Japanese culinary traditions have evolved, blending with global influences [&#8230;]</p>
1026. <p>The post <a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">The Intersection of Japanese Culinary Traditions and Global Influences: A Flavorful Journey</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1027. ]]></description>
1028. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/photo-1.avif" class="webfeedsFeaturedVisual" /></p>
1029. <p>Japanese cuisine has long captivated the world with its delicate flavors, meticulous presentation, and deep cultural roots. From sushi and <a href="https://www.foodinjapan.org/kanto/tokyo-en/tokyo-ramen/">ramen</a> to matcha and tempura, these dishes carry centuries of tradition, reflecting a harmonious balance between simplicity and sophistication. But as the world becomes more interconnected, Japanese culinary traditions have evolved, blending with global influences to create something entirely new and exciting.</p>
1030.  
1031.  
1032.  
1033. <p>We’ve seen how international flavors have inspired modern Japanese dishes, while Japanese techniques and ingredients have left their mark on global kitchens. This exchange has given rise to innovative creations like sushi burritos and matcha-infused desserts, showcasing the beauty of cultural fusion. As we explore this dynamic intersection, we gain a deeper appreciation for how food transcends borders, connecting us through shared experiences. For a deeper dive into Japanese cuisine’s history, check out the insights from <a href="https://www.japan.travel/en/">Japan National Tourism Organization</a>.</p>
1034.  
1035.  
1036.  
1037. <h2 class="wp-block-heading"><strong>Exploring Japanese Culinary Traditions</strong></h2>
1038.  
1039.  
1040.  
1041. <p>Japanese cuisine reflects a harmonious balance of flavor, aesthetics, and deep cultural significance. Rooted in centuries-old practices, it continues to captivate global audiences while adapting to contemporary influences.</p>
1042.  
1043.  
1044.  
1045. <h3 class="wp-block-heading"><strong>The Essence of Washoku</strong></h3>
1046.  
1047.  
1048.  
1049. <p>Washoku, recognized by <a href="https://www.foodinjapan.org/japan/washoku/">UNESCO</a> as an Intangible Cultural Heritage, encompasses traditional Japanese dishes emphasizing seasonal ingredients, balanced nutrition, and visual presentation. Dishes like <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a> soup, pickled <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a>, and grilled fish exemplify its simplicity and elegance. Complementary flavors of umami, sweet, salty, sour, and bitter are integral to every meal. Washoku also emphasizes a connection to nature, inspiring gratitude for the changing seasons and local harvests. Serving styles, such as &#8220;one soup, three sides,&#8221; promote harmony on the table and within the body.</p>
1050.  
1051.  
1052.  
1053. <h3 class="wp-block-heading"><strong>Regional Variations and Their Significance</strong></h3>
1054.  
1055.  
1056.  
1057. <p>Japan&#8217;s distinct regions offer a rich variety of culinary specialties, shaped by local climates and cultural practices. Hokkaido is renowned for <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> like crab and uni, while Kansai is famous for Osaka&#8217;s <a href="https://www.foodinjapan.org/article/food-in-osaka-a-culinary-journey/">takoyaki</a> and Kyoto&#8217;s kaiseki cuisine. In the countryside, fruits like peaches hold a special place in Japanese gardens. Trees such as <a href="https://raintreenursery.com/collections/dwarf-peach-trees">dwarf peach trees</a> are cultivated not only for their delicious fruit but also for their symbolic and aesthetic value, reflecting the harmony between nature and culture.</p>
1058.  
1059.  
1060.  
1061. <p>Rural areas like Nagano highlight soba <a href="https://www.foodinjapan.org/kyushu/miyazaki/nagashi-somen/">noodles</a> and miso, reflecting historical agricultural practices. Ingredients and dishes evolve locally but combine to create Japan&#8217;s cohesive food identity. For example, Okinawa incorporates tropical influences, showcasing Japan&#8217;s geographic diversity. Regional variations preserve local heritage and ensure a deep connection to each area&#8217;s history and environment.</p>
1062.  
1063.  
1064.  
1065. <h3 class="wp-block-heading"><strong>Traditional Ingredients and Techniques</strong></h3>
1066.  
1067.  
1068.  
1069. <p>Key ingredients like soy sauce, mirin, miso, and seaweed define Japanese culinary traditions. Rice serves as a staple across meals, maintaining a pivotal role in Japanese diets for over 2,000 years. Seasonal fish like <a href="https://www.foodinjapan.org/japan/aji/">mackerel</a> and tuna dominate seafood preparations, while tofu adds protein diversity. Techniques such as grilling (yakimono), simmering (nimono), and steaming (mushimono) maximize ingredient flavors. Tools like sashimi knives and bamboo mats ensure precision in preparation.</p>
1070.  
1071.  
1072.  
1073. <p>Even in the modern era, sustainability plays a role in cultivating ingredients, with solutions like those offered by<a href="https://lawnsynergy.com/"> LawnSynergy</a> supporting the health of agricultural practices. Seasonal cooking aligns food with nature, preserving authentic flavors, textures, and aromas integral to the Japanese gastronomic experience.</p>
1074.  
1075.  
1076.  
1077. <h2 class="wp-block-heading"><strong>Global Influences on Japanese Cuisine</strong></h2>
1078.  
1079.  
1080.  
1081. <p>Japanese cuisine, while deeply rooted in tradition, has embraced global influences to create new and innovative flavors. By integrating international techniques and ingredients, Japanese dishes continue to evolve while honoring their cultural heritage.</p>
1082.  
1083.  
1084.  
1085. <figure class="wp-block-image is-resized"><img decoding="async" width="1600" height="1065" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg.png" alt="sushi and other Japanese food" class="wp-image-22917" style="aspect-ratio:3/2;object-fit:cover;width:800px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg.png 1600w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-300x200.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-1024x682.png 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-768x511.png 768w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-1536x1022.png 1536w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-500x333.png 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-800x533.png 800w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-1280x852.png 1280w" sizes="(max-width: 1600px) 100vw, 1600px" /></figure>
1086.  
1087.  
1088.  
1089. <p>Photo by Curated Lifestyle on Unsplash&nbsp;</p>
1090.  
1091.  
1092.  
1093. <h3 class="wp-block-heading"><strong>Western Impact on Japanese Dishes</strong></h3>
1094.  
1095.  
1096.  
1097. <p>Western cuisines have significantly influenced Japanese dining, introducing unique adaptations. After Japan’s 19th-century Meiji Restoration, Western foods became popular, leading to creations like tonkatsu (breaded pork cutlet) and omurice (omelet over fried rice). The introduction of bread inspired dishes such as anpan, a sweet roll with red bean paste, and curry bread.</p>
1098.  
1099.  
1100.  
1101. <p>Western-style sauces, such as Worcestershire, altered flavor profiles in dishes like okonomiyaki. The fast-food boom also brought burgers and fried chicken franchises, pushing Japanese chefs to craft localized versions, such as teriyaki burgers. These adaptations maintain Japan&#8217;s commitment to balance and presentation.</p>
1102.  
1103.  
1104.  
1105. <h3 class="wp-block-heading"><strong>Asian Fusion in Modern Japanese Cooking</strong></h3>
1106.  
1107.  
1108.  
1109. <p>Neighboring Asian cuisines have reshaped Japanese culinary offerings, fostering inventive fusion dishes. Chinese influences introduced ramen, now quintessential in Japan, and gyoza, a pan-fried dumpling adapted for Japanese tastes. Korean cuisine inspired spicy variations like kimchi <a href="https://www.foodinjapan.org/article/tokyo-food/">nabe</a> and sushi rolls featuring gochujang.</p>
1110.  
1111.  
1112.  
1113. <p>Thai and Vietnamese flavors have also blended with Japanese cooking, resulting in dishes like green curry udon and pho-style ramen. This cross-cultural exchange, rooted in shared ingredients like rice and soy, enriches Japanese cuisine&#8217;s diversity while respecting traditional elements.</p>
1114.  
1115.  
1116.  
1117. <h3 class="wp-block-heading"><strong>The Integration of International Ingredients</strong></h3>
1118.  
1119.  
1120.  
1121. <p>Globally sourced ingredients have expanded Japan’s culinary possibilities, enhancing traditional recipes. Cheese, once rare in Japan, now elevates dishes like shabu-shabu and sushi rolls. Avocado, introduced through global trade, became a staple in California-style sushi.</p>
1122.  
1123.  
1124.  
1125. <p>Spices like cardamom and cumin, popular in Indian and Middle Eastern cooking, diversified Japanese curries, making them robust yet distinct. Chocolates and matcha blends in desserts demonstrate how imported ingredients transform sweets while preserving Japanese essence. These integrations showcase Japan’s adaptability and creativity in modern gastronomy.</p>
1126.  
1127.  
1128.  
1129. <h2 class="wp-block-heading"><strong>The Evolution of Japanese Culinary Practices</strong></h2>
1130.  
1131.  
1132.  
1133. <p>Japanese culinary practices carry a legacy of tradition while adapting to contemporary tastes and global influences. This evolution reflects the dynamic interplay between preserving cultural identity and embracing change.</p>
1134.  
1135.  
1136.  
1137. <figure class="wp-block-image is-resized"><img decoding="async" width="1600" height="1116" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg.png" alt="Japanese chefs" class="wp-image-22918" style="aspect-ratio:3/2;object-fit:cover;width:800px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg.png 1600w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-300x209.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-1024x714.png 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-768x536.png 768w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-1536x1071.png 1536w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-500x349.png 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-800x558.png 800w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-1280x893.png 1280w" sizes="(max-width: 1600px) 100vw, 1600px" /></figure>
1138.  
1139.  
1140.  
1141. <p>Photo by Beth Macdonald on Unsplash</p>
1142.  
1143.  
1144.  
1145. <h3 class="wp-block-heading"><strong>Modernizing Traditional Recipes</strong></h3>
1146.  
1147.  
1148.  
1149. <p>Innovative techniques and global influences have transformed traditional Japanese recipes. For instance, sushi, once limited to simple fish and rice combinations, now includes unconventional fillings like avocado and cream cheese. Ramen, traditionally rooted in Chinese-style noodles, has adapted regional variations in broth and ingredients, such as miso-based and pork bone broths.</p>
1150.  
1151.  
1152.  
1153. <p>Seasonal ingredients remain a cornerstone, even in modernized dishes. Matcha, originally used in ceremonial tea, has become a global sensation in desserts like tiramisu and ice cream. Advanced culinary tools, such as precision knives and sous-vide machines, further refine flavor profiles while honoring Japan&#8217;s culinary philosophy.</p>
1154.  
1155.  
1156.  
1157. <h3 class="wp-block-heading"><strong>The Role of Chefs in Combining Cultures</strong></h3>
1158.  
1159.  
1160.  
1161. <p>Chefs serve as cultural ambassadors, blending Japanese culinary traditions with global techniques. Notable figures like Nobu Matsuhisa have popularized fusion dishes, incorporating South American flavors into Japanese cuisine. By sourcing diverse ingredients such as truffle oil or quinoa, chefs maintain authenticity while introducing novelty.</p>
1162.  
1163.  
1164.  
1165. <p>Local chefs also experiment with foreign cuisines, creating hybrid dishes like <a href="https://www.foodinjapan.org/kanto/tokyo-en/curry-bread/">Japanese-style curry bread</a> and teriyaki pizza. These creations resonate with a global audience yet retain Japanese artistry. By balancing innovation with respect for tradition, chefs expand the scope of Japanese cuisine while preserving its essence.</p>
1166.  
1167.  
1168.  
1169. <h2 class="wp-block-heading"><strong>Japanese Cuisine on the Global Stage</strong></h2>
1170.  
1171.  
1172.  
1173. <p>Japanese cuisine has achieved immense global recognition, celebrating its unique blend of tradition and innovation. Its impact is evident in both casual dining and fine-dining establishments worldwide.</p>
1174.  
1175.  
1176.  
1177. <h3 class="wp-block-heading"><strong>Popularity of Sushi and Ramen Worldwide</strong></h3>
1178.  
1179.  
1180.  
1181. <p>Sushi and ramen have become cultural icons, introduced and embraced across continents. Sushi restaurants flourish in cities like Los Angeles, London, and Sydney, offering classic nigiri, sashimi, and modernized creations such as sushi rolls with avocado and cream cheese. Supermarkets and food delivery platforms have simplified access to sushi, further broadening its reach.</p>
1182.  
1183.  
1184.  
1185. <p>Ramen, once limited to Japan, has transformed into a global comfort food. Signature bowls, like tonkotsu and miso ramen, are served in eateries from New York to Paris. Variations with locally sourced ingredients or vegan options reflect regional preferences without losing the umami-rich essence of traditional Japanese cooking.</p>
1186.  
1187.  
1188.  
1189. <h3 class="wp-block-heading"><strong>Japanese Food in Michelin-Starred Restaurants</strong></h3>
1190.  
1191.  
1192.  
1193. <p>Japanese cuisine dominates the global fine-dining scene, immortalized by its presence in Michelin-starred establishments. In 2023, Japan had over 200 Michelin-starred restaurants, including sushi, kaiseki, and tempura specialties. Renowned chefs like Jiro Ono epitomize precision and dedication, with guests traveling globally for an extraordinary dining experience.</p>
1194.  
1195.  
1196.  
1197. <p>Outside Japan, cities including Paris, New York, and Singapore host Japanese-inspired Michelin-starred restaurants. Menus blend Japanese techniques with global ingredients, such as French truffle-topped sushi or wagyu <a href="https://www.foodinjapan.org/japan/karubi/">beef</a> paired with European wines. This international acclaim underscores the artistry and culinary depth of Japanese traditions.</p>
1198.  
1199.  
1200.  
1201. <h2 class="wp-block-heading"><strong>Challenges and Opportunities in the Fusion of Culinary Traditions</strong></h2>
1202.  
1203.  
1204.  
1205. <p>Japanese cuisine continues to intertwine with global influences, balancing traditional methods with modern innovation. This fusion presents both challenges to authenticity and opportunities for creativity.</p>
1206.  
1207.  
1208.  
1209. <figure class="wp-block-image is-resized"><img decoding="async" width="1600" height="1199" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA.png" alt="otsumami " class="wp-image-22916" style="aspect-ratio:3/2;object-fit:cover;width:800px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA.png 1600w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-300x225.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-1024x767.png 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-768x576.png 768w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-1536x1151.png 1536w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-500x375.png 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-800x600.png 800w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-1280x959.png 1280w" sizes="(max-width: 1600px) 100vw, 1600px" /></figure>
1210.  
1211.  
1212.  
1213. <p>Photo by Louis Hansel on Unsplash</p>
1214.  
1215.  
1216.  
1217. <h3 class="wp-block-heading"><strong>Preserving Authenticity Amid Globalization</strong></h3>
1218.  
1219.  
1220.  
1221. <p>Ensuring culinary authenticity requires careful preservation of Japanese techniques and ingredients. Global adaptations risk diluting traditional values, especially when chefs alter recipes like sushi or miso soup to cater to international tastes. Cultural misinterpretations arise when unique elements, such as Washoku&#8217;s emphasis on seasonality, are overlooked. To maintain authenticity, chefs focus on sourcing native ingredients like soy sauce and mirin and adhering to foundational preparation methods that reflect Japan&#8217;s culinary heritage.</p>
1222.  
1223.  
1224.  
1225. <p>Balancing modernization and tradition calls for collaboration between global chefs and Japanese culinary artisans. Practices such as using traditional Japanese plating styles or honoring &#8220;one soup, three sides&#8221; can uphold cultural essence, even in fusion dishes. Building awareness of Japanese culinary philosophy globally reinforces its identity in an evolving food landscape.</p>
1226.  
1227.  
1228.  
1229. <h3 class="wp-block-heading"><strong>Opportunities for Innovation and Creativity</strong></h3>
1230.  
1231.  
1232.  
1233. <p>The global appreciation for diverse flavors drives innovation within Japanese cuisine. Fusion dishes, such as teriyaki tacos and sushi rolls with avocado, showcase how traditional elements adapt to contemporary preferences. Incorporating international ingredients like truffle or parmesan elevates recipes while generating modern dining experiences. Japanese culinary arts blend seamlessly with global techniques to create unique offerings.</p>
1234.  
1235.  
1236.  
1237. <p>Chefs leverage this innovation space to expand their creative profiles. Experimentation, such as ramen inspired by regional spices or hybrids like matcha tiramisu, transforms traditional dishes into cross-cultural phenomena. Fine-dining establishments also embrace these trends, delivering delicacies that attract global recognition. Exploring crossover possibilities fosters culinary growth without losing traditional roots.</p>
1238. <p>The post <a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">The Intersection of Japanese Culinary Traditions and Global Influences: A Flavorful Journey</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1239. ]]></content:encoded>
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1242. <slash:comments>0</slash:comments>
1245. </item>
1246. <item>
1247. <title>Katsu Sandwich (カツサンド)</title>
1248. <link>https://www.foodinjapan.org/japan/katsu-sandwich/</link>
1249. <comments>https://www.foodinjapan.org/japan/katsu-sandwich/#respond</comments>
1251. <dc:creator><![CDATA[Krisha]]></dc:creator>
1252. <pubDate>Thu, 12 Dec 2024 12:50:33 +0000</pubDate>
1253. <category><![CDATA[Japan]]></category>
1254. <category><![CDATA[Japanese food]]></category>
1255. <category><![CDATA[katsu]]></category>
1256. <category><![CDATA[katsu sando]]></category>
1257. <category><![CDATA[Katsu Sandwich]]></category>
1258. <category><![CDATA[Local food in Japan]]></category>
1259. <category><![CDATA[pork tonkatsu]]></category>
1260. <category><![CDATA[sandwich]]></category>
1261. <category><![CDATA[tonkatsu]]></category>
1262. <category><![CDATA[Traditional Food in Japan]]></category>
1263. <category><![CDATA[カツサンド]]></category>
1264. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22638</guid>
1265.  
1266. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/katsu-sando.avif" class="webfeedsFeaturedVisual" /></p>
1267. <p>Katsu sandwiches are widely enjoyed across Japan, from upscale Western-style restaurants and hotels to casual bars, where they’ve even become a bit of a status symbol. Their popularity comes from being both convenient to eat and satisfyingly filling. Over time, more creative variations have emerged, featuring unique sauces and different types of breadcrumbs, making them [&#8230;]</p>
1268. <p>The post <a href="https://www.foodinjapan.org/japan/katsu-sandwich/">Katsu Sandwich (カツサンド)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1269. ]]></description>
1270. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/katsu-sando.avif" class="webfeedsFeaturedVisual" /></p>
1271. <p>Katsu sandwiches are widely enjoyed across Japan, from upscale Western-style restaurants and hotels to casual bars, where they’ve even become a bit of a status symbol. Their popularity comes from being both convenient to eat and satisfyingly filling. Over time, more creative variations have emerged, featuring unique sauces and different types of breadcrumbs, making them even more appealing nationwide. Now, let&#8217;s get to the article about katsu sandwich.</p>
1272.  
1273.  
1274.  
1275. <h2 class="wp-block-heading">What is Katsu Sandwich?</h2>
1276.  
1277.  
1278.  
1279. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="423" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド.jpg" alt="tonkatsu Sandwich" class="wp-image-22743" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド-300x198.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド-500x330.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1280.  
1281.  
1282.  
1283. <p>Katsu sandwich, or <em>katsu sando</em>, showcases a crispy pork cutlet nestled between two bread slices. Chefs typically cut these sandwiches into rectangles or triangles, generously seasoning them with tangy tonkatsu sauce and sometimes adding a touch of mustard. While some serve the sandwich with untoasted bread, the classic style always includes shredded cabbage, which adds a delightful crunch to every bite. Often cut into neat rectangles or triangles for easy eating, katsu sandwiches are a popular choice for picnics, quick lunches, or as a convenient grab-and-go option at convenience stores and cafes.</p>
1284.  
1285.  
1286.  
1287. <h2 class="wp-block-heading">Katsu Sandwich History</h2>
1288.  
1289.  
1290.  
1291. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07.jpg" alt="Katsu Sandwich half" class="wp-image-22741" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1292.  
1293.  
1294.  
1295. <p>The katsu sandwich was first created at a tonkatsu restaurant in Tokyo&#8217;s Shitaya district during the Meiji era, inspired by the needs of geishas who wanted a clean and convenient way to enjoy food without smudging their lipstick. The restaurant’s first proprietress, who grew up with toast and tea as part of her daily life, had the idea to place a tender pork cutlet between specially made, smaller bread slices, making it easy to eat like inari or norimaki. This thoughtful creation, designed for both taste and convenience, became Japan&#8217;s first katsu sandwich, a tradition the restaurant continues to honor.</p>
1296.  
1297.  
1298.  
1299. <p class="is-style-icon_book">Reference: <a href="https://www.isen-honten.jp/sandwich">Isen Honten</a></p>
1300.  
1301.  
1302.  
1303. <h2 class="wp-block-heading">Variation of Katsu sando</h2>
1304.  
1305.  
1306.  
1307. <p>There are several ways to prepare katsu sandwiches, each with its unique flavor. It all starts with the choice of bread. If you use regular sliced bread, changing the thickness, such as 4 or 6 slices, can change the texture. In addition, whether or not you toast the bread will affect the flavor. Using rolls or buns can also create a more distinctive katsu sandwich.</p>
1308.  
1309.  
1310.  
1311. <p>The choice of sauce also affects the flavor. As well as the classic <a href="https://www.foodinjapan.org/kanto/tokyo-en/tonkatsu/">tonkatsu</a> sauce and medium thick sauce, there are options such as a sauce made by mixing mayonnaise and mustard or using grated ponzu for a Japanese-style arrangement.</p>
1312.  
1313.  
1314.  
1315. <p>Shredded cabbage is a common side ingredient, but there is room for creativity, such as using cabbage sautéed in consommé. There are also different techniques for finishing the dish. You can spread butter and mustard on the bread or soak it generously in sauce. In addition, allowing the sandwich to rest in its assembled state allows the flavors to meld. By combining these elements, katsu sandwiches become a simple dish that offers a rich variety of flavors to enjoy.</p>
1316.  
1317.  
1318.  
1319. <h2 class="wp-block-heading">FAQ</h2>
1320.  
1321.  
1322.  
1323. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1324. <div class="swell-block-faq__item"><dt class="faq_q">What kind of pork is used in a katsu sand?</dt><dd class="faq_a">
1325. <p>The pork used in katsu sandwiches is mainly &#8220;pork loin,&#8221; which is common. Loin <a href="https://www.foodinjapan.org/japan/karubi/">meat</a> brings a moderate amount of fat and delights diners with its juicy, flavorful texture. Chefs also choose &#8220;tenderloin&#8221; for its leaner profile, which delivers a lighter, more delicate taste to the dish.</p>
1326. </dd></div>
1327.  
1328.  
1329.  
1330. <div class="swell-block-faq__item"><dt class="faq_q">What kind of bread is used for katsu sand?</dt><dd class="faq_a">
1331. <p>Katsu sandwiches typically use &#8216;shokupan&#8217; (Japanese white bread), with chefs assembling the sandwich using 4 or 6 slices. Bakers toast the shokupan to create a crispy exterior that contrasts beautifully with its moist interior. Additionally, some regions introduce variations by using &#8220;koppepan&#8221; (a type of bun) or burger buns, expanding the sandwich&#8217;s culinary possibilities.</p>
1332. </dd></div>
1333. </dl>
1334.  
1335.  
1336.  
1337. <h2 class="wp-block-heading">Katsu Sandwich Recipe</h2>
1338.  
1339.  
1340.  
1341. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="457" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275.jpg" alt="cutting Katsu Sandwich" class="wp-image-22740" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275-300x214.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275-500x357.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1342.  
1343.  
1344.  
1345. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
1346. <h3 class="wp-block-heading">Ingredients for Katsu Sandwich</h3>
1347.  
1348.  
1349.  
1350. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Katsu Sandwich for 4 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Pork shoulder for grilling</td><td>200g</td></tr><tr><td>Flour </td><td>30-50g</td></tr><tr><td>Egg </td><td>50g</td></tr><tr><td>Breadcrumbs </td><td>50-70g</td></tr><tr><td>Cabbage (shredded) </td><td>100g</td></tr><tr><td>Worcestershire sauce</td><td>70g</td></tr><tr><td>Tomato ketchup</td><td>70g</td></tr><tr><td>Sesame oil </td><td>5g</td></tr><tr><td>Mustard butter</td><td>28g</td></tr><tr><td>Bread </td><td>30g</td></tr></tbody></table></figure>
1351. </div></div>
1352.  
1353.  
1354.  
1355. <div class="wp-block-group is-stack is-style-dent_box">
1356. <h3 class="wp-block-heading">How to make Katsu Sandwich?</h3>
1357.  
1358.  
1359.  
1360. <div class="swell-block-step" data-num-style="circle">
1361. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Cutlet</div><div class="swell-block-step__body">
1362. <p>Coat the grilled pork shoulder with flour, then dip it in a beaten egg. Then, cover the pork with breadcrumbs to create an even coating. Fry the breaded pork until golden and crispy, then set aside to cool slightly.</p>
1363. </div></div>
1364.  
1365.  
1366.  
1367. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Assemble the Sandwich</div><div class="swell-block-step__body">
1368. <p>Mix Worcestershire sauce, ketchup, and a small amount of sesame oil in a bowl. Dip the cutlet into the sauce mixture, ensuring it is fully coated. Spread mustard butter evenly on one side of each bread slice.</p>
1369. </div></div>
1370.  
1371.  
1372.  
1373. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Serve</div><div class="swell-block-step__body">
1374. <p>Place shredded cabbage on one slice of bread. Add the sauced cutlet on top of the cabbage, then layer more cabbage over the cutlet. Top with the second slice of bread and gently press down. Slice the sandwich into your desired shape, garnish with parsley, and serve.</p>
1375. </div></div>
1376. </div>
1377. </div>
1378.  
1379.  
1380.  
1381. <h2 class="wp-block-heading">Where to buy Katsu Sandwich?</h2>
1382.  
1383.  
1384.  
1385. <h3 class="wp-block-heading">Choushiya (チョウシ屋)</h3>
1386.  
1387.  
1388.  
1389. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya.jpg" alt="" class="wp-image-22719" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1390.  
1391.  
1392.  
1393. <p>The volume charms you, and the sandwich boasts a 5.6cm thickness with a delicious cutlet nestled between two bread layers complete with crispy ears! The nostalgic flavor comes alive with the sweet original sauce that permeates every bite!</p>
1394.  
1395.  
1396.  
1397. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/KEybrrpW4V1MwYkY6" target="_blank" rel="noreferrer noopener">3-11-6 Ginza, Chuo Ward, Tokyo</a><br>Phone number: 03-3541-2982<br>Hours open: 11:00-14:00, 16:00-18:00&nbsp;<br>Website: <a href="https://tabelog.com/tokyo/A1301/A130101/13012798/" target="_blank" rel="noreferrer noopener">https://tabelog.com/</a></p>
1398.  
1399.  
1400.  
1401. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.2484900027252!2d139.76630717578735!3d35.67088297259057!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188be0df055a21%3A0xd0bd20ba6e2f2d4f!2sChoushiya!5e0!3m2!1sen!2sph!4v1732846837119!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
1402.  
1403.  
1404.  
1405. <h3 class="wp-block-heading">Imakatsu Ginza (銀座イマカツ)</h3>
1406.  
1407.  
1408.  
1409. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2.jpg" alt="Katsu Sandwich from imakatsu ginza" class="wp-image-22737" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1410.  
1411.  
1412.  
1413. <p>Known as the first pork cutlet restaurant in Ginza, the restaurant&#8217;s fillet cutlet sandwich has a moderate thickness of looks and is elegant like Ginza. A refreshing, soft cutlet and moist bread are soaked with specially selected tonkatsu sauce.&nbsp;</p>
1414.  
1415.  
1416.  
1417. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/FVWG7s3JezyQHz44A" target="_blank" rel="noreferrer noopener">Ginza 4-13-18 Chuo Ward, Tokyo</a><br>Phone number: 03-3543-1029<br>Hours open: 11:00~15:30LO, 18:00~21:30LO<br>Website: <a href="https://www.grasseeds.jp/imakatsu/" target="_blank" rel="noreferrer noopener">https://www.grasseeds.jp/imakatsu/</a></p>
1418.  
1419.  
1420.  
1421. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.300891767037!2d139.76616977578718!3d35.66959247259096!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188be0bc23b7e3%3A0x5c06a70220333345!2sImakatsu%20Ginza!5e0!3m2!1sen!2sph!4v1732847580666!5m2!1sen!2sph" width="100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
1422.  
1423.  
1424.  
1425. <h2 class="wp-block-heading">Takeaway</h2>
1426.  
1427.  
1428.  
1429. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094.jpg" alt="Katsu Sandwich Andersen" class="wp-image-22739" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1430.  
1431.  
1432.  
1433. <p>Whether enjoyed as a quick snack or a satisfying meal, its simplicity and taste have made it a favorite across Japan. If you ever visit Japan, don’t miss the chance to try an authentic katsu sando. From convenience stores to upscale cafes, there’s a version for every taste. Treat yourself to this delicious creation and experience a true taste of Japan!</p>
1434.  
1435.  
1436.  
1437. <p class="is-style-bg_stripe has-border -border03">You can try out other sandwiches and breads in Japan we recommend below!</p>
1438.  
1439.  
1440. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1441. <div class="p-blogCard__inner">
1442. <span class="p-blogCard__caption">fruit sandwich</span>
1443. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/04/25401759_m-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1444. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/fruit-sandwich/">Fruit sandwich (フルーツサンド)</a>
1445. <span class="p-blogCard__excerpt">If you consider yourself a food enthusiast and enjoy trying unique and tasty snacks or desserts, then you should give the Fruit Sandwich in Japan a try. This&#8230;</span> </div>
1446. </div>
1447. </div>
1448. </div>
1449.  
1450. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1451. <div class="p-blogCard__inner">
1452. <span class="p-blogCard__caption">curry pan</span>
1453. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/1f5f4e0b-1201356_s-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1454. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/curry-bread/">Curry Bread (カレーパン)</a>
1455. <span class="p-blogCard__excerpt">Introduction to Curry Bread Are you one of those people who like to eat Japanese bread? Have you heard of Curry bread somewhere or even on some anime and Jap&#8230;</span> </div>
1456. </div>
1457. </div>
1458. </div>
1459.  
1460. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1461. <div class="p-blogCard__inner">
1462. <span class="p-blogCard__caption">melon bread</span>
1463. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/06/b61fd75b-4609955_s-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1464. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/melon-pan/">Melon pan (メロンパン)</a>
1465. <span class="p-blogCard__excerpt">Melon bread is almost always seen when you go to a bakery, convenience stores and supermarkets. The inside is fluffy and the outside is crispy. It&#8217;s also fun&#8230;</span> </div>
1466. </div>
1467. </div>
1468. </div><p>The post <a href="https://www.foodinjapan.org/japan/katsu-sandwich/">Katsu Sandwich (カツサンド)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1469. ]]></content:encoded>
1471. <wfw:commentRss>https://www.foodinjapan.org/japan/katsu-sandwich/feed/</wfw:commentRss>
1472. <slash:comments>0</slash:comments>
1475. </item>
1476. <item>
1477. <title>Lemon nabe (レモン鍋)</title>
1478. <link>https://www.foodinjapan.org/chugoku/hiroshima/lemon-nabe/</link>
1479. <comments>https://www.foodinjapan.org/chugoku/hiroshima/lemon-nabe/#respond</comments>
1481. <dc:creator><![CDATA[Krisha]]></dc:creator>
1482. <pubDate>Wed, 11 Dec 2024 15:21:40 +0000</pubDate>
1483. <category><![CDATA[Chugoku]]></category>
1484. <category><![CDATA[Hiroshima]]></category>
1485. <category><![CDATA[food in hiroshima]]></category>
1486. <category><![CDATA[hotpot]]></category>
1487. <category><![CDATA[Japanese food]]></category>
1488. <category><![CDATA[lemon]]></category>
1489. <category><![CDATA[lemon hotpot]]></category>
1490. <category><![CDATA[lemon nabe]]></category>
1491. <category><![CDATA[Local food in Japan]]></category>
1492. <category><![CDATA[nabe]]></category>
1493. <category><![CDATA[regionalfoodjapan]]></category>
1494. <category><![CDATA[Traditional Food in Japan]]></category>
1495. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22640</guid>
1496.  
1497. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/23394437_s.jpg" class="webfeedsFeaturedVisual" /></p>
1498. <p>At this time of year, the lemon tree in our garden is full of fruit. Lemons are now widely known as a food that fights off lifestyle-related diseases. Their unique sourness can serve as a salt substitute, so more and more people are actively using them in their everyday cooking. So how do you warm [&#8230;]</p>
1499. <p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/lemon-nabe/">Lemon nabe (レモン鍋)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1500. ]]></description>
1501. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/23394437_s.jpg" class="webfeedsFeaturedVisual" /></p>
1502. <p>At this time of year, the lemon tree in our garden is full of fruit. Lemons are now widely known as a food that fights off lifestyle-related diseases. Their unique sourness can serve as a salt substitute, so more and more people are actively using them in their everyday cooking. So how do you warm up on a cold day? The combination of warmth and citrus tang makes Lemon <a href="https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/">nabe</a> an appealing choice during colder months in Japan. Continue reading to get to know more about this lemon nabe.</p>
1503.  
1504.  
1505.  
1506. <h2 class="wp-block-heading">What is Lemon nabe?</h2>
1507.  
1508.  
1509.  
1510. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/lemon-nabe.jpg" alt="Lemon nabe on a white pot" class="wp-image-22723" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/lemon-nabe.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/lemon-nabe-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/lemon-nabe-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1511.  
1512.  
1513.  
1514. <p>Lemon nabe (レモン鍋) is a unique Japanese hot pot dish that features the refreshing and tangy flavor of lemons as a key ingredient. This modern variation of traditional nabe dishes combines the comforting warmth of hot pot cuisine with the bright, citrusy notes of fresh lemons, creating a dish that is both hearty and revitalizing. Thus,&nbsp;lemon brings a bright and tart flavor to this savory <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a> based broth. The tangy flavors of citrus provide a perfect counterbalance to the more earthy, umami richness that miso paste delivers.</p>
1515.  
1516.  
1517.  
1518. <h2 class="wp-block-heading">Lemon nabe history</h2>
1519.  
1520.  
1521.  
1522. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="413" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/23850872_s.jpg" alt="Lemon nabe in black pot" class="wp-image-22721" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/23850872_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/23850872_s-300x194.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/23850872_s-500x323.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1523.  
1524.  
1525.  
1526. <p>Lemon nabe is a hot pot dish made with lemon juice and slices of lemon. Locals created this in Hiroshima Prefecture, Japan’s top producer of lemons, to promote the locally grown <strong>Setouchi Hiroshima Lemons</strong>. They flavored the broth with lemon juice and garnished with lemon slices, giving it a refreshing tang while also reducing the smell of meat and <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a>. Unlike imported lemons, Hiroshima lemons are free from mold inhibitors, so their skins are safe to eat. Hence, this dish first appeared in <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a> restaurants in October 2012 and has gained popularity as a healthy hot pot option, similar to tomato hot pot and soy milk hot pot.</p>
1527.  
1528.  
1529.  
1530. <h2 class="wp-block-heading">What ingredients are in lemon hot pot?</h2>
1531.  
1532.  
1533.  
1534. <p>Lemon Hot Pot (レモン鍋) is a lively and refreshing Japanese dish that offers a unique culinary experience through its delightful combination of ingredients. At the heart of the hot pot are thinly sliced meats such as pork belly or chicken thigh, often accompanied by chicken meatballs or sausages for extra protein.</p>
1535.  
1536.  
1537.  
1538. <p>The vegetable medley usually includes white cabbage, mizuna (Japanese mustard greens), shiitake and enoki mushrooms, carrots and bean sprouts. Spring onions and tofu add texture and depth to the dish. Although not always included, some variations include seafood, such as octopus, sea bream or oysters, which add complexity to the flavour.</p>
1539.  
1540.  
1541.  
1542. <p>Creative chefs often experiment with additional ingredients to enhance the hot pot. Gyoza dumplings add body, while pork meatballs increase the protein content. Daikon radish adds a satisfying crunch, coriander an aromatic twist, and <a href="https://www.foodinjapan.org/article/food-in-osaka-a-culinary-journey/">udon</a> or <a href="https://www.foodinjapan.org/kanto/tokyo-en/tokyo-ramen/">ramen</a> <a href="https://www.foodinjapan.org/kyushu/miyazaki/nagashi-somen/">noodles</a> can provide a comforting finish.</p>
1543.  
1544.  
1545.  
1546. <p>The hallmark of Lemon Hot Pot is its bright, citrusy broth, made from thinly sliced lemons and wakame seaweed. This combination results in a beautifully balanced dish that harmoniously blends tartness, richness and freshness. All in all, Lemon Hot Pot is a unique and enjoyable dining experience, tantalising the taste buds with its vibrant flavour profile.</p>
1547.  
1548.  
1549.  
1550. <h2 class="wp-block-heading">FAQ</h2>
1551.  
1552.  
1553.  
1554. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1555. <div class="swell-block-faq__item"><dt class="faq_q">What lemon hot pot is recommended for beginners?</dt><dd class="faq_a">
1556. <p>The simplest and most satisfying is the lemon hot pot with pork and Chinese cabbage.</p>
1557. </dd></div>
1558.  
1559.  
1560.  
1561. <div class="swell-block-faq__item"><dt class="faq_q">What are the health benefits of lemon hot pot?</dt><dd class="faq_a">
1562. <p>Lemon Hot Pot offers a nutritious, low-calorie meal that balances <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a>, protein, and broth while providing many vitamins and nutrients.</p>
1563. </dd></div>
1564. </dl>
1565. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What lemon hot pot is recommended for beginners?","acceptedAnswer":{"@type":"Answer","text":"<p>The simplest and most satisfying is the lemon hot pot with pork and Chinese cabbage.<\/p>"}},{"@type":"Question","name":"What are the health benefits of lemon hot pot?","acceptedAnswer":{"@type":"Answer","text":"<p>Lemon Hot Pot offers a nutritious, low-calorie meal that balances vegetables, protein, and broth while providing many vitamins and nutrients.<\/p>"}}]}</script>
1566.  
1567.  
1568.  
1569. <h2 class="wp-block-heading">Lemon Nabe Recipe</h2>
1570.  
1571.  
1572.  
1573. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
1574. <h3 class="wp-block-heading">Ingredients of Lemon Nabe</h3>
1575.  
1576.  
1577.  
1578. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Lemon Nabe Ingredients for 2 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Chicken thighs </td><td>100g</td></tr><tr><td>Chinese cabbage </td><td>150g</td></tr><tr><td>Mizuna </td><td>80g</td></tr><tr><td>Tofu</td><td>150g</td></tr><tr><td>Buna-shimeji mushrooms </td><td>80g</td></tr><tr><td><strong><em>[Hot pot soup]</em></strong></td><td></td></tr><tr><td>Takara &#8220;Sake for cooking&#8221;</td><td>30g</td></tr><tr><td>Takara Hon Mirin</td><td>30g</td></tr><tr><td>Bone stock powder</td><td>8g</td></tr><tr><td>Salt </td><td>6g</td></tr><tr><td>Water </td><td>700g</td></tr><tr><td>Lemon (sliced into 3mm slices)</td><td>120g</td></tr></tbody></table></figure>
1579. </div></div>
1580.  
1581.  
1582.  
1583. <div class="wp-block-group is-stack is-style-dent_box">
1584. <h3 class="wp-block-heading">How to make Lemon Nabe?</h3>
1585.  
1586.  
1587.  
1588. <div class="swell-block-step" data-num-style="circle">
1589. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Ingredients</div><div class="swell-block-step__body">
1590. <p>Begin by cutting the chicken and vegetables into bite-sized pieces for easy cooking and eating. Slice the lemon into thin rings, which will be used as a flavorful garnish later.</p>
1591. </div></div>
1592.  
1593.  
1594.  
1595. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Heat the Hot Pot Soup</div><div class="swell-block-step__body">
1596. <p>Pour the hot pot soup into a pot and place it over medium heat. Allow the soup to gradually warm up, bringing it to a gentle boil.</p>
1597. </div></div>
1598.  
1599.  
1600.  
1601. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Cook and Serve</div><div class="swell-block-step__body">
1602. <p>Once the soup boils, add the chicken. When the chicken changes color, indicating it is partially cooked, add the remaining ingredients except for the mizuna. Cover the pot and let everything simmer for about five minutes. After thoroughly cooking the ingredients, top with fresh mizuna and lemon slices. Your hot pot is now ready to serve!</p>
1603. </div></div>
1604. </div>
1605. </div>
1606.  
1607.  
1608.  
1609. <p class="is-style-icon_book">Reference: <a href="https://www.takarashuzo.co.jp/cooking/recipedata.php?id=1161">Takara Shuzo</a></p>
1610.  
1611.  
1612.  
1613. <h2 class="wp-block-heading">Where to buy Lemon Nabe?</h2>
1614.  
1615.  
1616.  
1617. <h3 class="wp-block-heading">Chidori Shokudo (御食事処ちどり)</h3>
1618.  
1619.  
1620.  
1621. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/res1.1.jpg" alt="Lemon nabe from Chidori Shokudo" class="wp-image-22724" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/res1.1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/res1.1-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/res1.1-500x376.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1622.  
1623.  
1624.  
1625. <p>Chidori is a restaurant located on Ikuchijima Island in Setoda-cho, Onomichi City, Hiroshima Prefecture. It started as a diner in 1965. Their lemon hotpot is a traditional taste that the owner passed down since the restaurant&#8217;s founding, but the most popular menu item at present.</p>
1626.  
1627.  
1628.  
1629. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/RK3F5AYQtrEkuLde7" target="_blank" rel="noreferrer noopener">530-2 Setoda, Setoda -cho, Onomichi City, Hiroshima Prefecture</a><br>Phone number: 0845-27-0231<br>Hours open: 11:00-18:00<br>Website: <a href="https://tabelog.com/hiroshima/A3406/A340603/34010672/" target="_blank" rel="noreferrer noopener">https://tabelog.com/hiroshima/</a></p>
1630.  
1631.  
1632.  
1633. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3295.7833010290515!2d133.08723287572727!3d34.305065973062874!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3550518378c144f9%3A0x8e0a307a1dfe7695!2sChidori%20shokudo!5e0!3m2!1sen!2sph!4v1732857843281!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
1634.  
1635.  
1636.  
1637. <h3 class="wp-block-heading">RIVA (リヴァ)</h3>
1638.  
1639.  
1640.  
1641. <p>RIVA is a hidden gem in Hiroshima, specializing in regional cuisine and seasonal ingredients. The restaurant is particularly famous for its lemon hot pot, made with fresh seafood from the Seto Inland Sea and locally sourced lemons. RIVA offers a monthly changing menu, allowing guests to experience the flavors of each season. The atmosphere is calm and inviting, with a traditional Japanese design that enhances the dining experience. With 29 seats, including counter seating and private rooms, RIVA offers an intimate setting perfect for both casual dining and special occasions.</p>
1642.  
1643.  
1644.  
1645. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/pw2ps3PgJPvrs68B8" target="_blank" rel="noreferrer noopener">1-17 Shintenchi, Naka Ward, Hiroshima City</a><br>Phone number: +81 82-545-5360<br>Hours: Daily from 5:00 PM to 10:00 PM (last order at 9:30 PM)<br>Website: Not available</p>
1646.  
1647.  
1648.  
1649. <pre class="wp-block-code"><code>&lt;iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d13554.879449051627!2d132.44457357681068!3d34.39499754587495!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355aa2058e28166b%3A0xa17d918827e24585!2sRIVA!5e0!3m2!1sja!2sjp!4v1733907822906!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade">&lt;/iframe></code></pre>
1650.  
1651.  
1652.  
1653. <h2 class="wp-block-heading">Takeaway</h2>
1654.  
1655.  
1656.  
1657. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="477" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/29806936_s.jpg" alt="Lemon nabe with side dishes" class="wp-image-22722" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/29806936_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/29806936_s-300x224.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/29806936_s-500x373.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1658.  
1659.  
1660.  
1661. <p>Whether you’re drawn to its light, tangy broth or its use of fresh, locally-sourced lemons, Lemon nabe is sure to leave a lasting impression. So, if you’re in Japan, don’t miss the chance to savor this vibrant dish at restaurants or try making it at home with the renowned Setouchi Hiroshima Lemons.</p>
1662.  
1663.  
1664.  
1665. <p class="is-style-bg_stripe has-border -border03">Some of the hotpot or nabe in Japan we highly recommend are below!</p>
1666.  
1667.  
1668. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1669. <div class="p-blogCard__inner">
1670. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/japan/karubi/">Beef</a> hotpot</span>
1671. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/05/7F9C7357-E71F-43D0-8656-1C402ADF7BD3-300x188.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1672. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/kanagawa-en/gyunabe/">Gyunabe (牛鍋)</a>
1673. <span class="p-blogCard__excerpt">Nabe (or hot pot) is a popular dish not only in Japan but also all over the world. However, have you wonder what are the features of Japanese nabe compared t&#8230;</span> </div>
1674. </div>
1675. </div>
1676. </div>
1677.  
1678. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1679. <div class="p-blogCard__inner">
1680. <span class="p-blogCard__caption">Hotpot</span>
1681. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/11/nabe-300x243.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1682. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/nabe/">Nabe (鍋)</a>
1683. <span class="p-blogCard__excerpt">The weather is getting colder now in Japan. Among the various amazing traditional food of Japan, what do you think is the most suitable for a cold winter? If&#8230;</span> </div>
1684. </div>
1685. </div>
1686. </div>
1687.  
1688. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1689. <div class="p-blogCard__inner">
1690. <span class="p-blogCard__caption">Hormone hotpot</span>
1691. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/11/1d097490-22717473_s-1-300x201.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1692. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kyushu/fukuoka-en/motsunabe/">Motsunabe (もつ鍋)</a>
1693. <span class="p-blogCard__excerpt">Introduction to Motsunabe In Japan, they love to eat hormone (ホルモン); the short term for internal organs. Therefore, they make a dish out of it which is c&#8230;</span> </div>
1694. </div>
1695. </div>
1696. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/lemon-nabe/">Lemon nabe (レモン鍋)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1697. ]]></content:encoded>
1699. <wfw:commentRss>https://www.foodinjapan.org/chugoku/hiroshima/lemon-nabe/feed/</wfw:commentRss>
1700. <slash:comments>0</slash:comments>
1703. </item>
1704. <item>
1705. <title>Momiji manju (もみじ饅頭)</title>
1706. <link>https://www.foodinjapan.org/chugoku/hiroshima/momiji-manju/</link>
1707. <comments>https://www.foodinjapan.org/chugoku/hiroshima/momiji-manju/#respond</comments>
1709. <dc:creator><![CDATA[Krisha]]></dc:creator>
1710. <pubDate>Mon, 09 Dec 2024 08:15:17 +0000</pubDate>
1711. <category><![CDATA[Chugoku]]></category>
1712. <category><![CDATA[Hiroshima]]></category>
1713. <category><![CDATA[bread]]></category>
1714. <category><![CDATA[confectionery]]></category>
1715. <category><![CDATA[Japanese confectionery]]></category>
1716. <category><![CDATA[japanese sweets]]></category>
1717. <category><![CDATA[manju]]></category>
1718. <category><![CDATA[momiji manju]]></category>
1719. <category><![CDATA[Momiji manjyu]]></category>
1720. <category><![CDATA[sweets]]></category>
1721. <category><![CDATA[Traditional Food in Japan]]></category>
1722. <category><![CDATA[もみじ饅頭]]></category>
1723. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22700</guid>
1724.  
1725. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/4184871_m.jpg" class="webfeedsFeaturedVisual" /></p>
1726. <p>Momiji Manju, a delightful maple leaf-shaped sweet, is one of Hiroshima&#8217;s most iconic treats. Known for its soft dough and sweet fillings, this charming confection is a must-try for anyone visiting Japan. With its rich history, regional variations, and evolving flavors, Momiji Manjyu offers a taste of tradition and creativity that continues to captivate locals [&#8230;]</p>
1727. <p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/momiji-manju/">Momiji manju (もみじ饅頭)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1728. ]]></description>
1729. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/4184871_m.jpg" class="webfeedsFeaturedVisual" /></p>
1730. <p>Momiji Manju, a delightful maple leaf-shaped sweet, is one of Hiroshima&#8217;s most iconic treats. Known for its soft dough and sweet fillings, this charming confection is a must-try for anyone visiting Japan. With its rich history, regional variations, and evolving flavors, Momiji Manjyu offers a taste of tradition and creativity that continues to captivate locals and visitors alike. Read on to discover what makes this beloved sweet so special!</p>
1731.  
1732.  
1733.  
1734. <h2 class="wp-block-heading">What is Momiji manjyu?</h2>
1735.  
1736.  
1737.  
1738. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/22298879_s.jpg" alt="Momiji manju with maple leaf around it" class="wp-image-22715" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/22298879_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/22298879_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/22298879_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1739.  
1740.  
1741.  
1742. <p>Momiji Manju (もみじ饅頭) is a traditional Japanese confectionery from Hiroshima Prefecture, particularly popular in the Miyajima area. The name translates to &#8220;maple leaf-shaped bun,&#8221; with traditional filling like smooth sweet red bean paste (anko), but modern variations include matcha, chocolate, custard, and even cheese.</p>
1743.  
1744.  
1745.  
1746. <p>Momiji manju is a souvenir sweet representative of Miyajima and Hiroshima. Miyajima and Hiroshima proudly offer Momiji Manju as a representative souvenir sweet. Originating in Miyajima, this treat has captured hearts from the Meiji era all the way to the present Reiwa era. The most common type is castella dough filled with red bean paste. Still, today there are over 100 kinds of Momiji manjyu, including chocolate and cream flavors. The fillings vary, including red bean paste, chocolate, cheese, and cream. There are also various cooking methods for momiji manju, such as frying, cooling, or wrapping them. Furthermore, the way locals made the castella and cooked the red bean paste varies from store to store, so each store has its unique manufacturing process.</p>
1747.  
1748.  
1749.  
1750. <p class="is-style-icon_book">Reference: <a href="https://www.miyajima.or.jp/present/present_momiman.html">Miyajima Souvenir</a></p>
1751.  
1752.  
1753.  
1754. <h2 class="wp-block-heading">Types of Momiji Manju</h2>
1755.  
1756.  
1757.  
1758. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/2850091_s.jpg" alt="Momiji manju with yellow filling" class="wp-image-22714" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/2850091_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/2850091_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/2850091_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1759.  
1760.  
1761.  
1762. <p>Momiji Manju, traditionally filled with red bean paste, has evolved with new flavors like cheese cream, custard, and chocolate, leading to a wide variety of options. At Fujiiya, a shop known for its stylishly elongated maple leaf-shaped Momiji Manju, five flavors are offered. These include classic fillings like smooth bean paste, whole bean paste, and matcha bean paste, as well as Western-style options like chocolate and custard, catering to diverse tastes.</p>
1763.  
1764.  
1765.  
1766. <h2 class="wp-block-heading">Momiji manju Origin</h2>
1767.  
1768.  
1769.  
1770. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/25314365_s.jpg" alt="Momiji manju on a maple like plate" class="wp-image-22716" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/25314365_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/25314365_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/25314365_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1771.  
1772.  
1773.  
1774. <p>Momiji Manju originated in Miyajima (Itsukushima), Hiroshima Prefecture, during the Edo period, when it was created as a souvenir for visitors to the famous Itsukushima Shrine. Inspired by the area&#8217;s stunning autumn leaves, these sweets were shaped like maple leaves and filled with red bean paste. Over time, Momiji Manjyu grew in popularity across Hiroshima, leading to unique regional varieties with different flavors and textures. Modern versions now feature diverse fillings like matcha, chocolate, and custard, along with creative dough types, such as chewy mochi or fluffy sponge. The designs have also evolved, ranging from classic leaf shapes to intricate, colorful patterns, making Momiji Manju a beloved and versatile treat.</p>
1775.  
1776.  
1777.  
1778. <p class="is-style-icon_book">Reference: <a href="https://shop.yumeplaza.com/?mode=f19#:~:text=%E7%99%BA%E7%A5%A5%E5%9C%B0%EF%BC%9A%E5%BA%83%E5%B3%B6%E7%9C%8C%E5%AE%AE%E5%B3%B6,%E8%A6%AA%E3%81%97%E3%81%BE%E3%82%8C%E3%81%A6%E3%81%8D%E3%81%BE%E3%81%97%E3%81%9F%E3%80%82">Hiroshima Yume Plaza</a></p>
1779.  
1780.  
1781.  
1782. <h2 class="wp-block-heading">FAQ</h2>
1783.  
1784.  
1785.  
1786. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1787. <div class="swell-block-faq__item"><dt class="faq_q">What is the shelf life and storage method for momiji manju?</dt><dd class="faq_a">
1788. <p>Typically, the shelf life is around 20 days to 3 weeks, varying by manufacturer and packaging. Check specifics at purchase. It&#8217;s best stored at room temperature, as refrigeration can affect dough texture.</p>
1789. </dd></div>
1790.  
1791.  
1792.  
1793. <div class="swell-block-faq__item"><dt class="faq_q">What is included in momiji manju?</dt><dd class="faq_a">
1794. <p>Momiji Manju&#8217;s distinctive texture and flavor come from a cake-like dough made from wheat flour, eggs, sugar, corn syrup, milk, salad oil, and baking powder. The filling usually consists of smooth Hokkaido red bean paste (koshian) or textured bean paste (tsubuian), sometimes with flavor enhancers such as emulsifiers.</p>
1795. </dd></div>
1796. </dl>
1797. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is the shelf life and storage method for momiji manju?","acceptedAnswer":{"@type":"Answer","text":"<p>Typically, the shelf life is around 20 days to 3 weeks, varying by manufacturer and packaging. Check specifics at purchase. It's best stored at room temperature, as refrigeration can affect dough texture.<\/p>"}},{"@type":"Question","name":"What is included in momiji manju?","acceptedAnswer":{"@type":"Answer","text":"<p>Momiji Manju's distinctive texture and flavor come from a cake-like dough made from wheat flour, eggs, sugar, corn syrup, milk, salad oil, and baking powder. The filling usually consists of smooth Hokkaido red bean paste (koshian) or textured bean paste (tsubuian), sometimes with flavor enhancers such as emulsifiers.<\/p>"}}]}</script>
1798.  
1799.  
1800.  
1801. <h2 class="wp-block-heading">Where to buy Momiji manjyu?</h2>
1802.  
1803.  
1804.  
1805. <h3 class="wp-block-heading">Takatsudo (高津堂)</h3>
1806.  
1807.  
1808.  
1809. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="441" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/takatsudo.jpg" alt="" class="wp-image-22710" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/takatsudo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/takatsudo-300x207.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/takatsudo-500x345.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1810.  
1811.  
1812.  
1813. <p>Takatsudo, the original Momiji Manju shop, traces its origins back to 1906 when Tsunesuke Takatsu first created this iconic treat. Over the past century, Momiji Manju has become one of Hiroshima&#8217;s most beloved confections, cherished by locals and visitors alike. At Takatsudo, the tradition of hand-baking each Momiji Manjyu continues to this day, ensuring a soft, moist texture that reflects the care put into every piece. The shop also takes pride in using carefully selected bean paste, offering customers an authentic taste of this historic sweet.</p>
1814.  
1815.  
1816.  
1817. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/X8j2tST2vhnbacWU9" target="_blank" rel="noreferrer noopener">2-6-25 Miyajimaguchi Nishi, Hatsukaichi City, Hiroshima Prefecture</a><br>Phone number: 0829-56-0234<br>Hours open: 8:00-18:00<br>Website: <a href="https://takatsudo.com/shop.html" target="_blank" rel="noreferrer noopener">https://takatsudo.com/shop.html</a></p>
1818.  
1819.  
1820.  
1821. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3295.594541297134!2d132.29819757572744!3d34.309875273061074!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355ab74484de4885%3A0xf6b38ab1b2426624!2sTakatsudo%20Honten%20(Head%20Store)!5e0!3m2!1sen!2sph!4v1733024866185!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
1822.  
1823.  
1824.  
1825. <h3 class="wp-block-heading">Nishikido (にしき堂)</h3>
1826.  
1827.  
1828.  
1829. <p>Nishikido&#8217;s Momiji Manju is a traditional Japanese sweet that represents <a href="https://www.foodinjapan.org/category/chugoku/hiroshima/">Hiroshima Prefecture</a> and is very popular with tourists. This confection is shaped like a maple leaf and is a roll filled with smooth or chunky red bean paste. At Nishikido, in addition to the basic smooth red bean paste, you can enjoy a variety of flavors such as cheese cream and chocolate. There is also a new style of momiji manju called &#8220;nama momiji,&#8221; which is characterized by its moist texture.</p>
1830.  
1831.  
1832.  
1833. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/PfX878FUHvnVhcty5" target="_blank" rel="noreferrer noopener nofollow">1 Chome-13-23 Hikarimachi, Higashi Ward, Hiroshima Prefecture</a><br>Phone number: 0829-56-0234<br>Hours open: 9:00-18:00<br>Website: <a href="https://www.nisikido.co.jp/" rel="nofollow">https://takatsudo.com/shop.html</a></p>
1834.  
1835.  
1836.  
1837. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d3292.116408716355!2d132.4757897!3d34.398387!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355a9f51c5d6708f%3A0x275f633babfbf404!2zTmlzaWtpZMWN!5e0!3m2!1sen!2sjp!4v1733515501436!5m2!1sen!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
1838.  
1839.  
1840.  
1841. <h2 class="wp-block-heading">Conclusion</h2>
1842.  
1843.  
1844.  
1845. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/25890207_s.jpg" alt="Momiji manju with different filling" class="wp-image-22717" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/25890207_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/25890207_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/25890207_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1846.  
1847.  
1848.  
1849. <p>From its charming maple leaf shape to its variety of delicious fillings, it offers something for everyone to enjoy. Whether you’re savoring the classic red bean paste or indulging in modern flavors like chocolate or custard, each bite is a taste of Japan’s culinary artistry. If you find yourself in Japan, especially in Hiroshima, don’t miss the chance to pick up some Momiji Manju as a souvenir—or better yet, enjoy it fresh while exploring the region. It’s a treat worth experiencing!</p>
1850.  
1851.  
1852.  
1853. <p class="has-border -border03 is-style-bg_stripe">For more insights into Japan’s rich culinary traditions, be sure to explore our other articles on Japanese cuisine especially Hiroshima&#8217;s specialties!</p>
1854.  
1855.  
1856. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1857. <div class="p-blogCard__inner">
1858. <span class="p-blogCard__caption">Hiroshima oyster</span>
1859. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2020/11/Hiroshima-Kaki-300x200.avif" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1860. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chugoku/hiroshima-kaki/">Hiroshima Kaki (広島かき)</a>
1861. <span class="p-blogCard__excerpt">Have you ever heard of Hiroshima <a href="https://www.foodinjapan.org/japan/kaki/">Kaki</a> (oyster)? In fact, Hiroshima Prefecture ranks first in Japan in oyster production. In 2018, the total production of Jap&#8230;</span> </div>
1862. </div>
1863. </div>
1864. </div>
1865.  
1866. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1867. <div class="p-blogCard__inner">
1868. <span class="p-blogCard__caption">Anago rice bowl</span>
1869. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/7657407c-anago-meshi-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1870. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chugoku/hiroshima/anago-meshi/">Anago meshi (あなご飯)</a>
1871. <span class="p-blogCard__excerpt">Anago-meshi, a specialty of Miyajima, Hiroshima Prefecture, is a local dish that is also called the taste of home in Hiroshima. Since it became a hit as an e&#8230;</span> </div>
1872. </div>
1873. </div>
1874. </div>
1875.  
1876. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
1877. <div class="p-blogCard__inner">
1878. <span class="p-blogCard__caption">Nikujaga stew</span>
1879. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/f8a80df6-5068646_s-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
1880. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chugoku/hiroshima/nikujaga/">Nikujaga (肉じゃが)</a>
1881. <span class="p-blogCard__excerpt">Introduction to Nikujaga Nikujaga (肉じゃが) is a traditional <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> in which the <a href="https://www.foodinjapan.org/japan/karubi/">meat</a>, potatoes, and onion are stewed in a sweetened soy sauce and mi&#8230;</span> </div>
1882. </div>
1883. </div>
1884. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/momiji-manju/">Momiji manju (もみじ饅頭)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1885. ]]></content:encoded>
1887. <wfw:commentRss>https://www.foodinjapan.org/chugoku/hiroshima/momiji-manju/feed/</wfw:commentRss>
1888. <slash:comments>0</slash:comments>
1891. </item>
1892. <item>
1893. <title>Onomichi ramen (尾道ラーメン)</title>
1894. <link>https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/</link>
1895. <comments>https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/#respond</comments>
1897. <dc:creator><![CDATA[Krisha]]></dc:creator>
1898. <pubDate>Tue, 03 Dec 2024 13:45:21 +0000</pubDate>
1899. <category><![CDATA[Chugoku]]></category>
1900. <category><![CDATA[Hiroshima]]></category>
1901. <category><![CDATA[Japanese food]]></category>
1902. <category><![CDATA[Local food in Japan]]></category>
1903. <category><![CDATA[onomichi ramen]]></category>
1904. <category><![CDATA[ramen]]></category>
1905. <category><![CDATA[regionalfoodjapan]]></category>
1906. <category><![CDATA[soup]]></category>
1907. <category><![CDATA[Traditional Food in Japan]]></category>
1908. <category><![CDATA[尾道ラーメン]]></category>
1909. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22676</guid>
1910.  
1911. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/24270386_m.jpg" class="webfeedsFeaturedVisual" /></p>
1912. <p>Onomichi ramen is a beloved specialty from Japan&#8217;s Hiroshima Prefecture, known for its light yet flavorful seafood-based broth, flat noodles, and a signature topping of minced back fat. This unique ramen style has a rich history and a strong connection to the local culture, making it a must-try for food lovers. Dive into the story [&#8230;]</p>
1913. <p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/">Onomichi ramen (尾道ラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1914. ]]></description>
1915. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/24270386_m.jpg" class="webfeedsFeaturedVisual" /></p>
1916. <p>Onomichi <a href="https://www.foodinjapan.org/kanto/tokyo-en/tokyo-ramen/">ramen</a> is a beloved specialty from Japan&#8217;s Hiroshima Prefecture, known for its light yet flavorful seafood-based broth, flat <a href="https://www.foodinjapan.org/kyushu/miyazaki/nagashi-somen/">noodles</a>, and a signature topping of minced back fat. This unique ramen style has a rich history and a strong connection to the local culture, making it a must-try for food lovers. Dive into the story behind this iconic dish and discover what makes it so special!</p>
1917.  
1918.  
1919.  
1920. <h2 class="wp-block-heading">What is Onomichi ramen?</h2>
1921.  
1922.  
1923.  
1924. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/29371191_s.jpg" alt="top view photo of onomichi ramen" class="wp-image-22681" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/29371191_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/29371191_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/29371191_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1925.  
1926.  
1927.  
1928. <p>Onomichi ramen is a soy sauce-based ramen that is popular in eastern <a href="https://www.foodinjapan.org/category/chugoku/hiroshima/">Hiroshima</a>, mainly in Onomichi city. The distinctive flavor of the soup, which has a strong chicken and dried sardine flavor, is popular by its flat, medium-thin straight noodles and classic toppings such as green onions, roast pork, and bamboo shoots. The soup is smooth and clear, but the impression changes completely when locals add to the surface a minced back fat, resulting in a rich and satisfying ramen.</p>
1929.  
1930.  
1931.  
1932. <h2 class="wp-block-heading">What is &#8220;iriko,&#8221; an important ingredient in Onomichi ramen?</h2>
1933.  
1934.  
1935.  
1936. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/30548605_s.jpg" alt="onomichi ramen in black bowl" class="wp-image-22682" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/30548605_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/30548605_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/30548605_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1937.  
1938.  
1939.  
1940. <p>Onomichi ramen, a type of ramen with Chinese noodles, got its name when a manufacturer in Fukuyama City, east of Onomichi, began selling this ramen as a local souvenir. The company wanted to find a unique ingredient to represent Onomichi, and they chose &#8220;iriko,&#8221; made from small fish caught in the Seto Inland Sea.</p>
1941.  
1942.  
1943.  
1944. <p>Iriko, known as &#8220;niboshi&#8221; in eastern Japan, made by boiling small fish (usually anchovies) in saltwater and then drying them. These dried fish, caught in the calm waters of the Seto Inland Sea, remain tender even after drying and bring a special fragrance and subtle sweetness to the ramen broth. Iriko is also a key ingredient in the broth for Sanuki <a href="https://www.foodinjapan.org/article/food-in-osaka-a-culinary-journey/">udon</a>.</p>
1945.  
1946.  
1947.  
1948. <h2 class="wp-block-heading">Onomichi ramen Origin</h2>
1949.  
1950.  
1951.  
1952. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/30340814_s.jpg" alt="instant onomichi ramen" class="wp-image-22678" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/30340814_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/30340814_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/30340814_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
1953.  
1954.  
1955.  
1956. <p>Between 1955 and 1965, Onomichi ramen evolved into a dish with flat noodles, a clear seafood-based broth from the Seto Inland Sea, and minced chicken back fat on top. This style became popular through restaurants like &#8220;Shukaen&#8221; and &#8220;Tsutafuji,&#8221; which built on pre-war Chinese noodle recipes. Locally, most places just call it &#8220;Chuka Soba&#8221; or &#8220;Ramen.&#8221; The term &#8220;Onomichi Ramen&#8221; was popularized through TV shows and a souvenir company in Fukuyama City. This helped the dish gain national recognition.<br>Local noodle factories, particularly Hasebe Seimen, played a key role in spreading the style throughout Onomichi. The founder, Mr. Hasebe, helped revitalize the local ramen scene by offering advice, noodles, and sauces to new ramen shops. As a result, this ramen became a well-known specialty across Japan.</p>
1957.  
1958.  
1959.  
1960. <h2 class="wp-block-heading">Where is Onomichi?</h2>
1961.  
1962.  
1963.  
1964. <figure class="wp-block-image size-full is-style-rounded"><img decoding="async" width="739" height="586" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/image.png" alt="tokyo to onomichi map" class="wp-image-22773" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/image.png 739w, https://www.foodinjapan.org/wp-content/uploads/2024/12/image-300x238.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/image-500x396.png 500w" sizes="(max-width: 739px) 100vw, 739px" /></figure>
1965.  
1966.  
1967.  
1968. <p>Onomichi is a city located in the southeastern part of Hiroshima Prefecture. Specifically, it faces the Seto Inland Sea and is surrounded by beautiful islands and mountains. Onomichi City is also known as a historic port city with many cultural properties and tourist attractions.</p>
1969.  
1970.  
1971.  
1972. <p>The distance from <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a> to Onomichi is about 714 kilometers, and it takes about 8 to 9 hours by car. It can also be reached by train in about 3.5 to 4 hours by Shinkansen.</p>
1973.  
1974.  
1975.  
1976. <h2 class="wp-block-heading">FAQ</h2>
1977.  
1978.  
1979.  
1980. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1981. <div class="swell-block-faq__item"><dt class="faq_q">What ingredients are there in Onomichi ramen?</dt><dd class="faq_a">
1982. <p>Onomichi Ramen is characterized by its distinctive toppings that create a rich, flavorful experience. The dish typically features tender chashu (braised pork), which provides a moist and savory element. Chopped green and white onions add freshness and crunch, while menma (pickled bamboo shoots) contribute a unique texture and taste.</p>
1983. </dd></div>
1984.  
1985.  
1986.  
1987. <div class="swell-block-faq__item"><dt class="faq_q">Is there seasonality in the ingredients of Onomichi ramen?</dt><dd class="faq_a">
1988. <p>According to Masaru Ogata of Maruboshi, Onomichi Ramen&#8217;s noodles are carefully made with seasonally adjusted proportions of wheat mix. By adjusting the noodle composition based on temperature and humidity, they ensure optimal flavor throughout the year.</p>
1989. </dd></div>
1990. </dl>
1991. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What ingredients are there in Onomichi ramen?","acceptedAnswer":{"@type":"Answer","text":"<p>Onomichi Ramen is characterized by its distinctive toppings that create a rich, flavorful experience. The dish typically features tender chashu (braised pork), which provides a moist and savory element. Chopped green and white onions add freshness and crunch, while menma (pickled bamboo shoots) contribute a unique texture and taste.<\/p>"}},{"@type":"Question","name":"Is there seasonality in the ingredients of Onomichi ramen?","acceptedAnswer":{"@type":"Answer","text":"<p>According to Masaru Ogata of Maruboshi, Onomichi Ramen's noodles are carefully made with seasonally adjusted proportions of wheat mix. By adjusting the noodle composition based on temperature and humidity, they ensure optimal flavor throughout the year.<\/p>"}}]}</script>
1992.  
1993.  
1994.  
1995. <h2 class="wp-block-heading">Onomichi ramen Restaurants</h2>
1996.  
1997.  
1998.  
1999. <h3 class="wp-block-heading">Maruboshi (尾道ラーメン専門店 丸ぼし)</h3>
2000.  
2001.  
2002.  
2003. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/maruboshi.jpg" alt="Onomichi ramen from Maruboshi" class="wp-image-22684" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/maruboshi.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/maruboshi-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/maruboshi-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
2004.  
2005.  
2006.  
2007. <p>The soup at Maruboshi is based on small sea bream, and the stock is carefully extracted from small fish caught in the Seto Inland Sea. It contains plenty of back fat, which helps to lock in the temperature of the soup, so it stays hot until the very end. The noodles are slightly curly, which makes them go perfectly with the soup.</p>
2008.  
2009.  
2010.  
2011. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/hu2oDX42xyyowQZ78" target="_blank" rel="noreferrer noopener">2-8-15, Dodo,&nbsp;Onomichi City,&nbsp;Hiroshima&nbsp;Prefecture, 722-0035</a><br>Phone number: 0848-24-5454<br>Hours open: 10:30-20:00&nbsp;<br>Website: <a href="http://onomichiramen-maruboshi.jp/">http://onomichiramen-maruboshi.jp/</a></p>
2012.  
2013.  
2014.  
2015. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3291.7520496991465!2d133.19907097573176!3d34.40764767302516!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355101b2566fa5f7%3A0x5fa6b85ce764c5ec!2sMaruboshi!5e0!3m2!1sen!2sph!4v1732949231064!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
2016.  
2017.  
2018.  
2019. <h3 class="wp-block-heading">Shio Ramen Denyasu (潮ラーメン でんやす)</h3>
2020.  
2021.  
2022.  
2023. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/denyasu.jpg" alt="Onomichi ramen from denyasu" class="wp-image-22683" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/denyasu.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/denyasu-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/denyasu-500x376.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
2024.  
2025.  
2026.  
2027. <p>&#8220;Shio Ramen Denyasu&#8221; is a restaurant that specializes in Onomichi ramen with a rich <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> broth. The soup is based on shellfish and seabream broth, giving it a deep seafood flavor, and is light yet rich. The restaurant only has counter seats and is so popular that it is often full. The pork slices are seared just before being served, so they are not cold and have an exquisite aroma.&nbsp;</p>
2028.  
2029.  
2030.  
2031. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/KeWxvJkpGaVfiUQ37" target="_blank" rel="noreferrer noopener">2-4-30 Tsuchido,&nbsp;Onomichi City,&nbsp;Hiroshima Prefecture,&nbsp;722-0035</a><br>Hours open: 11:00-14:30/17:30-21:00<br>Website: <a href="https://tabelog.com/hiroshima/A3406/A340302/34023023/" target="_blank" rel="noreferrer noopener">https://tabelog.com/hiroshima/</a></p>
2032.  
2033.  
2034.  
2035. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3291.71374257381!2d133.20008897573177!3d34.40862117302487!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355101b23dfee259%3A0xe92ac506f4c54ba4!2sDenyasu!5e0!3m2!1sen!2sph!4v1732949549452!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
2036.  
2037.  
2038.  
2039. <h2 class="wp-block-heading">Final Thoughts</h2>
2040.  
2041.  
2042.  
2043. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/24127951_s.jpg" alt="onomichi ramen with nori" class="wp-image-22679" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/24127951_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/24127951_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/24127951_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
2044.  
2045.  
2046.  
2047. <p>Onomichi ramen is more than just a bowl of noodles; it’s a taste of local tradition and a reflection of the rich flavors of the Seto Inland Sea. Whether you enjoy it at an authentic ramen shop in Onomichi or take home a souvenir pack, experiencing this unique dish is a must for any food enthusiast. Don’t miss the chance to savor the charm and flavor of this ramen when you visit Japan!</p>
2048.  
2049.  
2050. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
2051. <div class="p-blogCard__inner">
2052. <span class="p-blogCard__caption">Black ramen</span>
2053. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/01/55ad2540-toyama-black-768x513-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
2054. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chubu/toyama/toyama-black-ramen/">Toyama Black Ramen (富山ブラックラーメン)</a>
2055. <span class="p-blogCard__excerpt">You can tell from a glance that the blackness of the water is from soy sauce. You might think this ramen would be extremely salty, but these noodles are in fact light in taste and mixes well.</span> </div>
2056. </div>
2057. </div>
2058. </div>
2059.  
2060. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
2061. <div class="p-blogCard__inner">
2062. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/article/food-in-fukuoka/">Tonkotsu ramen</a></span>
2063. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/01/23719776_s-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
2064. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kyushu/fukuoka-en/tonkotsu-ramen/">Tonkotsu ramen (豚骨ラーメン)</a>
2065. <span class="p-blogCard__excerpt">Ramen, popular with children and adults alike, comes in various flavors, with tonkotsu being one of the most popular flavors. However, some people have eaten&#8230;</span> </div>
2066. </div>
2067. </div>
2068. </div>
2069.  
2070. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
2071. <div class="p-blogCard__inner">
2072. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/kanto/kanagawa-en/iekei-ramen/">Iekei ramen</a></span>
2073. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/iekei-ramen-300x226.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
2074. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/kanagawa-en/iekei-ramen/">Iekei ramen (家系ラーメン)</a>
2075. <span class="p-blogCard__excerpt">Introduction to Iekei Ramen Iekei Ramen (家系ラーメン) is a traditional Japanese dish consisting of&nbsp;soup based on tonkotsu shoyu mixed with thick Chines&#8230;</span> </div>
2076. </div>
2077. </div>
2078. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/">Onomichi ramen (尾道ラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
2079. ]]></content:encoded>
2081. <wfw:commentRss>https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/feed/</wfw:commentRss>
2082. <slash:comments>0</slash:comments>
2085. </item>
2086. <item>
2087. <title>Why Japanese Cuisine is Perfect for Corporate Gatherings</title>
2088. <link>https://www.foodinjapan.org/article/japanese-cuisine/</link>
2089. <comments>https://www.foodinjapan.org/article/japanese-cuisine/#respond</comments>
2091. <dc:creator><![CDATA[ryo]]></dc:creator>
2092. <pubDate>Sun, 01 Dec 2024 08:35:57 +0000</pubDate>
2093. <category><![CDATA[Article]]></category>
2094. <category><![CDATA[Japanese cooking]]></category>
2095. <category><![CDATA[Japanese cuisine]]></category>
2096. <category><![CDATA[Japanese gastronomy]]></category>
2097. <category><![CDATA[ramen]]></category>
2098. <category><![CDATA[sushi]]></category>
2099. <category><![CDATA[tempura]]></category>
2100. <category><![CDATA[traditional Japanese food]]></category>
2101. <category><![CDATA[washoku]]></category>
2102. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22726</guid>
2103.  
2104. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Why-Japanese-Cuisine-is-Perfect-for-Corporate-Gatherings.avif" class="webfeedsFeaturedVisual" /></p>
2105. <p>In corporate gatherings, food is more than just a meal; it’s an experience that can foster relationships, spark conversations, and leave a lasting impression on your guests. With its unique combination of flavors, textures, and presentation, Japanese cuisine serves as the perfect culinary cornerstone for such events. Introducing this exquisite cuisine can elevate any corporate [&#8230;]</p>
2106. <p>The post <a href="https://www.foodinjapan.org/article/japanese-cuisine/">Why Japanese Cuisine is Perfect for Corporate Gatherings</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
2107. ]]></description>
2108. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Why-Japanese-Cuisine-is-Perfect-for-Corporate-Gatherings.avif" class="webfeedsFeaturedVisual" /></p>
2109. <p>In corporate gatherings, food is more than just a meal; it’s an experience that can foster relationships, spark conversations, and leave a lasting impression on your guests. With its unique combination of flavors, textures, and presentation, Japanese cuisine serves as the perfect culinary cornerstone for such events. Introducing this exquisite cuisine can elevate any corporate gathering to a new level, whether it’s a formal meeting, a team-building retreat, or a festive celebration. Here’s why you should consider Japanese cuisine for your next corporate gathering.</p>
2110.  
2111.  
2112.  
2113. <h2 class="wp-block-heading">Culinary Elegance of Japanese Cuisine</h2>
2114.  
2115.  
2116.  
2117. <p>Each dish is meticulously crafted to create an impressive visual display, transforming dining into an art form. This dedication to the aesthetic delights the eye and sets the tone for a sophisticated gathering. When guests are treated to beautifully arranged <a href="https://www.foodinjapan.org/article/tokyo-food/">sushi</a>, sashimi, or bento boxes, it elevates the overall experience and communicates a sense of care and thoughtfulness.</p>
2118.  
2119.  
2120.  
2121. <p>The variety of Japanese dishes offers a range of flavors, from savory to sweet, catering to different tastes and encouraging guests to try something new. For memorable events, the role of food becomes crucial, and with options available through <a href="https://jerrys-kitchen.com/catering-services/corporate/">Corporate Catering Philadelphia</a>, curating an unforgettable culinary experience becomes effortless. The vibrant colors and artistic plating of Japanese dishes enhance the dining experience, making it easy to create a memorable meal for any event.</p>
2122.  
2123.  
2124.  
2125. <h2 class="wp-block-heading"><a></a>Healthy Options</h2>
2126.  
2127.  
2128.  
2129. <p>In today’s health-conscious environment, many corporate gatherings seek a menu that caters to wellness. Japanese cuisine excels in this area, often featuring fresh <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a>, seasonal <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a>, whole grains, and minimal use of heavy sauces. Traditional dishes like sushi and sashimi emphasize the use of raw fish, providing guests with a source of protein that is not only delicious but also aligns with healthy eating habits.</p>
2130.  
2131.  
2132.  
2133. <figure class="wp-block-image size-large"><img decoding="async" width="576" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/20241129_145513-576x1024.jpg" alt="Winter Sushi taken by Ryo Iwa" class="wp-image-22728" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/20241129_145513-576x1024.jpg 576w, https://www.foodinjapan.org/wp-content/uploads/2024/12/20241129_145513-169x300.jpg 169w, https://www.foodinjapan.org/wp-content/uploads/2024/12/20241129_145513-500x888.jpg 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/20241129_145513.jpg 765w" sizes="(max-width: 576px) 100vw, 576px" /></figure>
2134.  
2135.  
2136.  
2137. <p>The inclusion of ingredients like <a href="https://www.foodinjapan.org/tag/miso/">miso</a>, seaweed, and tofu further enhances the nutritional profile of the meal. This focus on <a href="https://www.dshs.wa.gov/altsa/home-and-community-services/make-healthy-choices-your-lifestyle">health-conscious choices</a> can rejuvenate attendees, keeping them alert and engaged during meetings or events. By selecting a Japanese menu, you’re not just feeding your guests; you’re also supporting their well-being, which can lead to more productive interactions and discussions.</p>
2138.  
2139.  
2140.  
2141. <h2 class="wp-block-heading"><a></a>Interactive Dining Experience</h2>
2142.  
2143.  
2144.  
2145. <p>Japanese cuisine often includes elements that allow for interactive dining experiences, such as <a href="https://www.foodinjapan.org/japan/sushi/">sushi</a>-making stations or <a href="https://www.foodinjapan.org/japan/teppanyaki/">teppanyaki</a>. These engaging formats can transform a typical meal into a bonding experience, fostering teamwork among colleagues. Guests of all backgrounds can participate, whether seasoned chefs or first-timers, creating a relaxed and enjoyable environment that encourages conversation.</p>
2146.  
2147.  
2148.  
2149. <p>This dining style fosters camaraderie as guests share stories and laughter while cooking. It makes corporate events more memorable by encouraging connections that wouldn&#8217;t happen in a traditional setting. An interactive food experience enhances the atmosphere and promotes stronger bonds among employees and clients.</p>
2150.  
2151.  
2152.  
2153. <h2 class="wp-block-heading"><a></a>Cultural Exploration</h2>
2154.  
2155.  
2156.  
2157. <p>Japanese cuisine is not just about food; it is a window into Japan’s rich culture and traditions. Introducing this cuisine during corporate gatherings allows guests to engage with a different cultural experience. This can particularly promote curiosity and appreciation for diversity within a team or organization.</p>
2158.  
2159.  
2160.  
2161. <p>Incorporating details about the dishes’ origins can enhance the dining experience. Guests not only enjoy the meal but also learn about another culture. This celebration of diversity aligns with corporate values of inclusion, making Japanese cuisine a great choice for your event. Japanese cuisine offers refinement, health-conscious options, and interactive dining that can elevate corporate events. A well-planned menu enhances the experience and fosters stronger employee and client connections. This creates lasting impressions and sets a high standard for future gatherings.</p>
2162. <p>The post <a href="https://www.foodinjapan.org/article/japanese-cuisine/">Why Japanese Cuisine is Perfect for Corporate Gatherings</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
2163. ]]></content:encoded>
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2166. <slash:comments>0</slash:comments>
2169. </item>
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