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

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14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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30. <item>
31. <title>Iso gaki (磯ガキ)</title>
32. <link>https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/</link>
33. <comments>https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/#respond</comments>
35. <dc:creator><![CDATA[Krisha]]></dc:creator>
36. <pubDate>Thu, 08 May 2025 10:53:03 +0000</pubDate>
37. <category><![CDATA[Chiba]]></category>
38. <category><![CDATA[Kanto]]></category>
39. <category><![CDATA[iso gaki]]></category>
40. <category><![CDATA[Japanese food]]></category>
41. <category><![CDATA[Local food in Japan]]></category>
42. <category><![CDATA[oysters]]></category>
43. <category><![CDATA[regionalfoodjapan]]></category>
44. <category><![CDATA[rock oysters]]></category>
45. <category><![CDATA[seafood]]></category>
46. <category><![CDATA[shore oysters]]></category>
47. <category><![CDATA[Traditional Food in Japan]]></category>
48. <category><![CDATA[磯ガキ]]></category>
49. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26279</guid>
50.  
51. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/iso_shopitem.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/iso_shopitem.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
52. <p>Iso gaki, a unique type of oyster from Japan’s coastal regions, offers a distinct experience that sets it apart from the more common farmed varieties. Known for its rich flavor and seasonal availability, it’s a delicacy worth discovering. Keep reading to explore what makes isogaki so special and why it’s a must-try for seafood lovers. [&#8230;]</p>
53. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/">Iso gaki (磯ガキ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
54. ]]></description>
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56. <p>Iso gaki, a unique type of oyster from Japan’s coastal regions, offers a distinct experience that sets it apart from the more common farmed varieties. Known for its rich flavor and seasonal availability, it’s a delicacy worth discovering. Keep reading to explore what makes isogaki so special and why it’s a must-try for seafood lovers.</p>
57.  
58.  
59.  
60. <h2 class="wp-block-heading">What is Iso gaki?</h2>
61.  
62.  
63.  
64. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/8f1bb550d160f3838de8783fda33958b.jpg" alt="oysters" class="wp-image-26294"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/8f1bb550d160f3838de8783fda33958b.jpg" alt="oysters" class="lazyload wp-image-26294"/></figure>
65.  
66.  
67.  
68. <p>Iso gaki (磯ガキ) in Japan refers to wild rock oysters or wild Japanese oysters that grow naturally along rocky seashores (磯, <em>iso</em>). Unlike farmed oysters, locals do not cultivate iso gaki but instead thrive in the clean, mineral-rich waters of Japan&#8217;s coastal areas. They&#8217;re typically larger and more flavorful than their farmed counterparts, prized for their rich umami and creamy texture. </p>
69.  
70.  
71.  
72. <p>On the Pacific coast, there is a place where you can enjoy seasonal rock oysters – the Ioka area in Asahi City, Chiba Prefecture. In this region, they are known as &#8220;isogaki&#8221; (shore oysters) because they grow on shallow wave-breaking blocks rather than the seabed. These oysters are notable for their large size, as only those that have been growing for 7 to 8 years are harvested. I had the pleasure of trying the isogaki course meal at Country House Tsuberi.</p>
73.  
74.  
75.  
76. <h2 class="wp-block-heading">Seasons of Iso gaki</h2>
77.  
78.  
79.  
80. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2f25c31b710ace44c77a2df01874be03.jpg" alt="rock oyster" class="wp-image-26296"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2f25c31b710ace44c77a2df01874be03.jpg" alt="rock oyster" class="lazyload wp-image-26296"/></figure>
81.  
82.  
83.  
84. <p>Iso gaki, being wild and less abundant than farmed oysters, considered a seasonal delicacy. Often featured in high-end seafood restaurants or local specialty eateries during their peak season. Available from spring to early summer, particularly from May to July, they contrast with the typical winter season for farmed oysters.</p>
85.  
86.  
87.  
88. <h2 class="wp-block-heading">Different ways of Cooking Iso gaki</h2>
89.  
90.  
91.  
92. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2.jpg" alt="shore oysters" class="wp-image-26297"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2.jpg" alt="shore oysters" class="lazyload wp-image-26297"/></figure>
93.  
94.  
95.  
96. <h3 class="wp-block-heading">Raw Oysters</h3>
97.  
98.  
99.  
100. <p>The meal starts with raw oysters, garnished with grated daikon, chopped spring onions, and a squeeze of lemon. The oysters are so large that it&#8217;s impossible to finish them in one bite. When you take a bite, a rich, milky flavor spreads in your mouth, offering a unique depth rarely found in other oysters.</p>
101.  
102.  
103.  
104. <h3 class="wp-block-heading">Grilled Oysters</h3>
105.  
106.  
107.  
108. <p>Next, is the grilled oysters. The flesh firms up slightly during grilling, but because the oysters are large, the black mantle (gaito-maku) doesn’t pose an issue. The heat brings out the sweetness, enhancing the flavor of the flesh.</p>
109.  
110.  
111.  
112. <h3 class="wp-block-heading">Oyster Rice</h3>
113.  
114.  
115.  
116. <p>The final course is oyster rice made with smaller oysters. The rice absorbs the oyster’s broth, enhancing its umami flavor. The simple seasoning allows the oysters to shine, while the firm texture of the mantle adds a delightful contrast.</p>
117.  
118.  
119.  
120. <h2 class="wp-block-heading">Summary</h2>
121.  
122.  
123.  
124. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="454" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/9.jpg" alt="isogaki" class="wp-image-26295"/></noscript><img decoding="async" width="640" height="454" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='454'%20viewBox='0%200%20640%20454'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/9.jpg" alt="isogaki" class="lazyload wp-image-26295"/></figure>
125.  
126.  
127.  
128. <p>In conclusion, iso gaki offers a truly unforgettable taste of Japan’s coastal heritage. Its unique flavor and seasonal nature make it a rare treat that’s worth seeking out. If you find yourself in Japan during the peak season, typically from spring to early summer, be sure to seek out iso gaki at a local seafood restaurant or specialty eatery. Don’t miss the chance to buy some iso gaki and experience its rich, ocean-fresh taste firsthand.</p>
129.  
130.  
131.  
132. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about iso gaki, be sure to explore other unique Japanese <a href="https://www.foodinjapan.org/tag/seafood/">seafood </a>delicacies, such as fresh <a href="https://www.foodinjapan.org/tag/uni/">uni </a>(sea urchin) or succulent <a href="https://www.foodinjapan.org/tag/anago/">anago </a>(saltwater eel), for even more unforgettable culinary experiences.</p>
133. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/">Iso gaki (磯ガキ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
134. ]]></content:encoded>
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140. </item>
141. <item>
142. <title>Hamburg steak (ハンバーグ)</title>
143. <link>https://www.foodinjapan.org/japan/hamburg-steak/</link>
144. <comments>https://www.foodinjapan.org/japan/hamburg-steak/#respond</comments>
146. <dc:creator><![CDATA[Krisha]]></dc:creator>
147. <pubDate>Wed, 07 May 2025 14:38:55 +0000</pubDate>
148. <category><![CDATA[Japan]]></category>
149. <category><![CDATA[beef]]></category>
150. <category><![CDATA[burger]]></category>
151. <category><![CDATA[hamburg]]></category>
152. <category><![CDATA[hamburger]]></category>
153. <category><![CDATA[Japanese food]]></category>
154. <category><![CDATA[Local food in Japan]]></category>
155. <category><![CDATA[patty]]></category>
156. <category><![CDATA[steak]]></category>
157. <category><![CDATA[Traditional Food in Japan]]></category>
158. <category><![CDATA[ハンバーグ]]></category>
159. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25892</guid>
160.  
161. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/7a5f56da072fa106b6ea051597c446ba.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/7a5f56da072fa106b6ea051597c446ba.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
162. <p>Juicy, flavorful, and loved by all ages, Hamburg steak (hanbāgu) is a staple of Japanese comfort food. Hamburgers are a staple dish not only in home cooking but also when eating out at restaurants and other establishments. Known to be popular with a wide range of generations, from adults to children. Juicy, flavorful, and loved [&#8230;]</p>
163. <p>The post <a href="https://www.foodinjapan.org/japan/hamburg-steak/">Hamburg steak (ハンバーグ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
164. ]]></description>
165. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/7a5f56da072fa106b6ea051597c446ba.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/7a5f56da072fa106b6ea051597c446ba.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
166. <p>Juicy, flavorful, and loved by all ages, Hamburg steak (<em>hanbāgu</em>) is a staple of Japanese comfort food. Hamburgers are a staple dish not only in home cooking but also when eating out at restaurants and other establishments. Known to be popular with a wide range of generations, from adults to children. Juicy, flavorful, and loved by all ages, Hamburg steak (<em>hanbāgu</em>) is a staple of Japanese comfort food. While inspired by Western cuisine, Japan has given it a unique twist, making it a beloved dish found everywhere, from family restaurants to home kitchens. However, while hamburgers are popular with many people, not many people know about the origin of the name or where it came from. Want to know how this dish became a household favorite in Japan? Keep reading to uncover its history, flavors, and cultural significance!</p>
167.  
168.  
169.  
170. <h2 class="wp-block-heading">What is Hamburg steak?</h2>
171.  
172.  
173.  
174. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="410" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/img_mv.jpg" alt="hamburger" class="wp-image-25941"/></noscript><img decoding="async" width="640" height="410" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='410'%20viewBox='0%200%20640%20410'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/img_mv.jpg" alt="hamburger" class="lazyload wp-image-25941"/></figure>
175.  
176.  
177.  
178. <p>Hamburg steak is a meat dish made by mixing ground meat with bread crumbs, onion, egg, etc., and grilling it flat. In Japan, it is a staple of Western cuisine and is a popular menu item in homes and restaurants. People usually eat hamburg steaks with demi-glace sauce. However, ponzu sauce with grated daikon radish and onion sauce is also often used, and there are many variations in sauces.</p>
179.  
180.  
181.  
182. <p>There are also many types of toppings. In addition to the classic toppings such as cheese and fried egg, there are also Japanese-style toppings such as mushrooms and radish and strong toppings such as garlic slices and green onion salt.</p>
183.  
184.  
185.  
186. <h2 class="wp-block-heading"><strong>Which Country Invented the Hamburger?</strong></h2>
187.  
188.  
189.  
190. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="473" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/340729b54462604a8f7d2d2ffcdedc9a6bcd934d_xlarge.jpg" alt="burger patty" class="wp-image-25943"/></noscript><img decoding="async" width="640" height="473" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='473'%20viewBox='0%200%20640%20473'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/340729b54462604a8f7d2d2ffcdedc9a6bcd934d_xlarge.jpg" alt="burger patty" class="lazyload wp-image-25943"/></figure>
191.  
192.  
193.  
194. <p>People generally consider hamburgers an American dish, but their origins trace back to <strong>Germany</strong>. Cooks make Hamburg steak by mixing ground meat with breadcrumbs, eggs, and seasonings, then shaping and grilling it. German immigrants brought this dish to the United States in the 19th century, where it evolved into the modern hamburger. Because of this, it shares similarities in both shape and flavor with the original German Hamburg steak. Over time, people around the world, including in the United States, have created many variations, adapting hamburgers to fit their local food cultures.</p>
195.  
196.  
197.  
198. <p class="is-style-icon_book">Reference: <a href="https://zeniba-oimachi.com/blog/post-1453/1453/" target="_blank" rel="noreferrer noopener"></a><a href="https://zeniba-oimachi.com/">Oimachi Zeniba Butcher Shop</a></p>
199.  
200.  
201.  
202. <h2 class="wp-block-heading">Hamburg steak History</h2>
203.  
204.  
205.  
206. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="530" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mm5111.jpg" alt="cut Hamburg steak (ハンバーグ)" class="wp-image-25944"/></noscript><img decoding="async" width="640" height="530" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='530'%20viewBox='0%200%20640%20530'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mm5111.jpg" alt="cut Hamburg steak (ハンバーグ)" class="lazyload wp-image-25944"/></figure>
207.  
208.  
209.  
210. <p>Hamburg steak likely arrived in Japan during the early Meiji period, around the time of the Meiji Restoration, when the ban on eating meat was lifted, and Western culture began influencing Japanese cuisine. Initially, people referred to it as &#8220;German balls,&#8221; &#8220;mince balls,&#8221; or &#8220;minchibo,&#8221; as seen in historical cookbooks and even in Natsume Soseki’s <em>I Am a Cat</em>.</p>
211.  
212.  
213.  
214. <p>Hamburg steak gradually gained popularity in Japanese households from the Taisho era through the mid-Showa era (1950s). Since beef was expensive, minced meat provided an affordable alternative, making it a practical home-cooked meal.</p>
215.  
216.  
217.  
218. <p>The first pre-cooked Hamburg steak appeared in 1962, and by the 1980s, thanks to the spread of refrigerators and frozen food, it had become a staple of Japanese home cooking.</p>
219.  
220.  
221.  
222. <h2 class="wp-block-heading">Difference between German Hamburg and Japanese Hamburg steak</h2>
223.  
224.  
225.  
226. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/16130.jpg" alt="burger steak" class="wp-image-25942"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/16130.jpg" alt="burger steak" class="lazyload wp-image-25942"/></figure>
227.  
228.  
229.  
230. <p>The key differences between German <em>Hamburg steak</em> and Japanese <em>Hanbāgu</em> lie in their ingredients, preparation, and serving style. German <em>Hamburg steak</em> is traditionally made from coarsely ground beef, sometimes mixed with pork, and seasoned simply with salt, pepper, and onions. It is typically pan-fried or grilled and served as a standalone patty, often accompanied by potatoes or vegetables, with little to no sauce. In contrast, Japanese <em>Hanbāgu</em> uses a blend of ground beef and pork for a softer, juicier texture. The mixture includes breadcrumbs, eggs, milk, and sautéed onions to enhance flavor and moisture.</p>
231.  
232.  
233.  
234. <h2 class="wp-block-heading"><strong>Where Does the Word &#8220;Hamburger&#8221; Come From? Exploring Its Origin and Meaning</strong></h2>
235.  
236.  
237.  
238. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/topimg_original.jpg" alt="Hamburg steak" class="wp-image-25945"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/topimg_original.jpg" alt="Hamburg steak" class="lazyload wp-image-25945"/></figure>
239.  
240.  
241.  
242. <h3 class="wp-block-heading"><strong>Hamburg Steak Originated in Germany</strong></h3>
243.  
244.  
245.  
246. <p>When people think of hamburgers, they often associate them with America. However, the most widely accepted theory traces its origins to Germany. Historically, Germans prepared a dish called &#8220;steak tartare&#8221; by chopping raw meat and grilling it. In the early 19th century, German immigrants brought this dish to America, where it gained popularity under the name &#8220;hamburger steak.&#8221;</p>
247.  
248.  
249.  
250. <h3 class="wp-block-heading"><strong>The Name Comes from &#8220;Hamburg&#8221;</strong></h3>
251.  
252.  
253.  
254. <p>Several theories exist about the origin of the name &#8220;hamburger,&#8221; but the most commonly links it to Germany. One explanation suggests that the dish was named after Hamburg, a major port city in northern Germany. Since many German immigrants traveled to America from Hamburg, people began calling it &#8220;hamburger steak&#8221; to indicate its place of origin.</p>
255.  
256.  
257.  
258. <h3 class="wp-block-heading"><strong>&#8220;Hamburger&#8221; Is a Term Unique to Japan</strong></h3>
259.  
260.  
261.  
262. <p>In Japan, people commonly use the word &#8220;hamburger&#8221; to refer to Hamburg steak. However, this term is unique to Japan and may not be easily understood in other countries.</p>
263.  
264.  
265.  
266. <p>In English-speaking regions, the correct terms are &#8220;Hamburg steak&#8221; or &#8220;hamburger steak.&#8221; A similar dish, known as &#8220;Salisbury steak,&#8221; consists of minced meat shaped into a patty and topped with gravy sauce.</p>
267.  
268.  
269.  
270. <p class="is-style-icon_book">Reference: <a href="https://www.kobeyarestaurant.co.jp/magazine/detail/26" target="_blank" rel="noreferrer noopener">Kobeya Shop</a></p>
271.  
272.  
273.  
274. <h2 class="wp-block-heading">FAQ</h2>
275.  
276.  
277.  
278. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
279. <div class="swell-block-faq__item"><dt class="faq_q">Why do hamburgers often end up undercooked?</dt><dd class="faq_a">
280. <p>Because it&#8217;s hard for the heat to reach the center. If you press the center down a bit before cooking, it cooks more evenly.</p>
281. </dd></div>
282.  
283.  
284.  
285. <div class="swell-block-faq__item"><dt class="faq_q">What&#8217;s the trick to making them fluffy and juicy?</dt><dd class="faq_a">
286. <p>Use a mix of beef and pork, knead well to remove air, sear the surface thoroughly, then cook on low heat until fully done inside.</p>
287. </dd></div>
288.  
289.  
290.  
291. <div class="swell-block-faq__item"><dt class="faq_q">Why are hamburgers often oval-shaped?</dt><dd class="faq_a">
292. <p>Because making them flat and oval makes them easier to cook and helps the heat reach the center more easily.</p>
293. </dd></div>
294. </dl>
295. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Why do hamburgers often end up undercooked?","acceptedAnswer":{"@type":"Answer","text":"<p>Because it's hard for the heat to reach the center. If you press the center down a bit before cooking, it cooks more evenly.<\/p>"}},{"@type":"Question","name":"What's the trick to making them fluffy and juicy?","acceptedAnswer":{"@type":"Answer","text":"<p>Use a mix of beef and pork, knead well to remove air, sear the surface thoroughly, then cook on low heat until fully done inside.<\/p>"}},{"@type":"Question","name":"Why are hamburgers often oval-shaped?","acceptedAnswer":{"@type":"Answer","text":"<p>Because making them flat and oval makes them easier to cook and helps the heat reach the center more easily.<\/p>"}}]}</script>
296.  
297.  
298.  
299. <h2 class="wp-block-heading">Summary</h2>
300.  
301.  
302.  
303. <p>Hamburg steak is a delicious part of Japan’s food culture that blends Western influences with Japanese creativity. They are affordable, delicious, and a surefire hit, and are popular among families and people of all ages. They are popular not only in restaurants, but also at home.&nbsp; Whether you try it at a local family restaurant, a specialty <em>hanbāgu</em> shop, or even as a ready-made meal from a supermarket, there are countless ways to enjoy this savory dish. If you ever visit Japan, don’t miss the chance to taste an authentic <em>hanbāgu</em> and experience its rich flavors for yourself!</p>
304.  
305.  
306.  
307. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Hamburg steak, you might also love trying other Japanese-style Western dishes like <em><a href="https://www.foodinjapan.org/kanto/tokyo-en/omu-rice/">omu-rice</a></em> (omelet rice), <em>katsu curry</em>, or <em>naporitan</em> spaghetti—each offering a unique twist on familiar flavors!</p>
308. <p>The post <a href="https://www.foodinjapan.org/japan/hamburg-steak/">Hamburg steak (ハンバーグ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
309. ]]></content:encoded>
311. <wfw:commentRss>https://www.foodinjapan.org/japan/hamburg-steak/feed/</wfw:commentRss>
312. <slash:comments>0</slash:comments>
315. </item>
316. <item>
317. <title>Ieyasu takagari nabe (家康鷹狩り鍋)</title>
318. <link>https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/</link>
319. <comments>https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/#respond</comments>
321. <dc:creator><![CDATA[Krisha]]></dc:creator>
322. <pubDate>Mon, 05 May 2025 16:35:54 +0000</pubDate>
323. <category><![CDATA[Aichi]]></category>
324. <category><![CDATA[Chubu]]></category>
325. <category><![CDATA[falconry]]></category>
326. <category><![CDATA[Ieyasu Takagari Nabe]]></category>
327. <category><![CDATA[Japanese food]]></category>
328. <category><![CDATA[Local food in Japan]]></category>
329. <category><![CDATA[nabe]]></category>
330. <category><![CDATA[regionalfoodjapan]]></category>
331. <category><![CDATA[takagari]]></category>
332. <category><![CDATA[Traditional Food in Japan]]></category>
333. <category><![CDATA[家康鷹狩り鍋]]></category>
334. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26244</guid>
335.  
336. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/11114_1_l-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/11114_1_l-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
337. <p>Ieyasu Takagari Nabe is a unique Japanese hot pot dish inspired by Tokugawa Ieyasu and his connection to falconry in the Togane area. Using a rich black bean miso broth and hearty local ingredients, this flavorful dish blends history and regional pride in every bite. In this article, we’ll take a closer look at what [&#8230;]</p>
338. <p>The post <a href="https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/">Ieyasu takagari nabe (家康鷹狩り鍋)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
339. ]]></description>
340. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/11114_1_l-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/11114_1_l-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
341. <p>Ieyasu Takagari Nabe is a unique Japanese hot pot dish inspired by Tokugawa Ieyasu and his connection to falconry in the Togane area. Using a rich black bean miso broth and hearty local ingredients, this flavorful dish blends history and regional pride in every bite. In this article, we’ll take a closer look at what makes this nabe so special and why it continues to capture attention across Japan—so keep reading to discover the story behind this one-of-a-kind local specialty.</p>
342.  
343.  
344.  
345. <h2 class="wp-block-heading">What is Ieyasu takagari nabe?</h2>
346.  
347.  
348.  
349. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="416" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/84_1_l.jpg" alt="nabemono dishes" class="wp-image-26319"/></noscript><img decoding="async" width="640" height="416" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='416'%20viewBox='0%200%20640%20416'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/84_1_l.jpg" alt="nabemono dishes" class="lazyload wp-image-26319"/></figure>
350.  
351.  
352.  
353. <p>Ieyasu Takagari Nabe (家康鷹狩り鍋) is a local Japanese hot pot dish inspired with Tokugawa Ieyasu and his love for falconry (takagari). Closely associated with Okazaki City in Aichi Prefecture, where Ieyasu was born, the dish features a flavorful miso broth made from locally grown black beans. The Togane Black Bean Miso Hotpot Association developed this—a collaboration of local restaurants, farmers, and government agencies in Togane City—to promote regional revitalization. This unique nabe has gained national recognition, including winning the Nippon Nationwide Hotpot Grand Prix.</p>
354.  
355.  
356.  
357. <h3 class="wp-block-heading">Etymology</h3>
358.  
359.  
360.  
361. <p>The dish takes its name from the fact that Togane once served as a falconry ground for Tokugawa Ieyasu. True to its name, it doesn’t include falcon meat, but instead features ingredients like roast pork, chicken, duck, and vegetables, along with Boso’s specialty clams. These are all simmered in a rich black bean miso broth.</p>
362.  
363.  
364.  
365. <h2 class="wp-block-heading">Ieyasu takagari nabe History</h2>
366.  
367.  
368.  
369. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/20200124-hotpotgrandprix01-360x270-1.jpg" alt="nabe" class="wp-image-26322"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/20200124-hotpotgrandprix01-360x270-1.jpg" alt="nabe" class="lazyload wp-image-26322"/></figure>
370.  
371.  
372.  
373. <p>About eight years ago, Togane City, together with local restaurants, farmers, and other stakeholders, established the &#8220;Togane Black Bean Miso Nabe Association&#8221; to promote their unique regional flavor to a wider audience. They developed Ieyasu Takagari Nabe as a local specialty, which quickly gained media attention and became a popular topic. In 2017, the dish earned third place at the Nippon Nationwide Hotpot Grand Prix. Today, it stands not only as a comforting local hotpot but also as a flavorful tribute to Tokugawa Ieyasu, offering visitors a taste of history. </p>
374.  
375.  
376.  
377. <h2 class="wp-block-heading"><strong>Award-Winning Recognition at National Competitions</strong></h2>
378.  
379.  
380.  
381. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="479" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1084_2.jpg" alt="ieyasu takagari" class="wp-image-26321"/></noscript><img decoding="async" width="640" height="479" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='479'%20viewBox='0%200%20640%20479'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1084_2.jpg" alt="ieyasu takagari" class="lazyload wp-image-26321"/></figure>
382.  
383.  
384.  
385. <p>The Togane Black Bean Miso Nabe Association gained national acclaim by participating in the Nippon Nationwide Nabe Grand Prix for two consecutive years. In 2017, they won 3rd place out of 60 teams, and in 2018, they secured 5th place out of 62 teams at the event held in Wako City, Saitama Prefecture. Their entry, &#8220;Ieyasu Takagari Nabe,&#8221; is an inspiration to the stew enjoyed by Tokugawa Ieyasu during his falconry outings in the area. Made with a rich black bean miso broth using locally harvested black soybeans, the dish impressed visitors and showcased the regional flavors and historical legacy of Togane City.</p>
386.  
387.  
388.  
389. <h2 class="wp-block-heading">Takeaway</h2>
390.  
391.  
392.  
393. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/d0377645_08480525.jpg" alt="serving hotpot" class="wp-image-26320"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/d0377645_08480525.jpg" alt="serving hotpot" class="lazyload wp-image-26320"/></figure>
394.  
395.  
396.  
397. <p>Ieyasu Takagari Nabe is more than just a comforting hot pot—it’s a flavorful tribute to Japan’s rich history and local tradition. Whether you&#8217;re a food lover, a history enthusiast, or simply curious about regional Japanese cuisine, this unique dish offers a memorable experience. If you ever find yourself in Japan, especially in the Togane or Okazaki area, don’t miss the chance to taste Ieyasu Takagari Nabe for yourself—you might just discover a new favorite.</p>
398.  
399.  
400.  
401. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Ieyasu Takagari Nabe, you might also want to explore other history-inspired local dishes across Japan—like Hōtō from Yamanashi or <a href="https://www.foodinjapan.org/tohoku/kiritanpo/">Kiritanpo Nabe</a> from Akita—for a deeper taste of regional tradition and culture.</p>
402. <p>The post <a href="https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/">Ieyasu takagari nabe (家康鷹狩り鍋)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
403. ]]></content:encoded>
405. <wfw:commentRss>https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/feed/</wfw:commentRss>
406. <slash:comments>0</slash:comments>
409. </item>
410. <item>
411. <title>Hita yakisoba (日田やきそば)</title>
412. <link>https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/</link>
413. <comments>https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/#respond</comments>
415. <dc:creator><![CDATA[Krisha]]></dc:creator>
416. <pubDate>Sun, 04 May 2025 16:55:39 +0000</pubDate>
417. <category><![CDATA[Kyushu]]></category>
418. <category><![CDATA[Ooita]]></category>
419. <category><![CDATA[hita yakisoba]]></category>
420. <category><![CDATA[Japanese food]]></category>
421. <category><![CDATA[Local food in Japan]]></category>
422. <category><![CDATA[regionalfoodjapan]]></category>
423. <category><![CDATA[Traditional Food in Japan]]></category>
424. <category><![CDATA[yakisoba]]></category>
425. <category><![CDATA[田やきそば]]></category>
426. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25864</guid>
427.  
428. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-002-photo3.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='571'%20viewBox='0%200%20850%20571'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-002-photo3.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
429. <p>Hita Yakisoba is a unique local specialty from Hita City in Oita Prefecture, known for its crispy yet chewy noodles and rich, savory flavor. Unlike regular yakisoba, locals cooked it on a hot plate until the noodles develop a golden-brown crunch, creating a one-of-a-kind texture. With simple ingredients like pork, bean sprouts, and green onions, [&#8230;]</p>
430. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/">Hita yakisoba (日田やきそば)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
431. ]]></description>
432. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-002-photo3.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='571'%20viewBox='0%200%20850%20571'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-002-photo3.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
433. <p>Hita Yakisoba is a unique local specialty from Hita City in Oita Prefecture, known for its crispy yet chewy noodles and rich, savory flavor. Unlike regular yakisoba, locals cooked it on a hot plate until the noodles develop a golden-brown crunch, creating a one-of-a-kind texture. With simple ingredients like pork, bean sprouts, and green onions, this dish delivers a satisfying bite that keeps people coming back for more. Curious about what makes Hita Yakisoba so special? Keep reading to discover its history, cooking method, and where to try this delicious dish!</p>
434.  
435.  
436.  
437. <h2 class="wp-block-heading">What is Hita yakisoba?</h2>
438.  
439.  
440.  
441. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/IMG_0038_5cm-1-1024x682-1.jpg" alt="grilling Hita yakisoba (田やきそば)" class="wp-image-25961"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/IMG_0038_5cm-1-1024x682-1.jpg" alt="grilling Hita yakisoba (田やきそば)" class="lazyload wp-image-25961"/></figure>
442.  
443.  
444.  
445. <p>Hita Yakisoba stands out as a popular B-class gourmet dish from Hita City, Oita Prefecture. At first glance, it may resemble regular yakisoba, but the experience of eating it reveals a completely different texture. The crispy noodles and crunchy bean sprouts create an irresistible bite that keeps many people coming back for more. This dish features thick noodles, pork, and spring onions, often garnished with pickled ginger and eggs. Adding eggs enhances the flavor, making it milder and more balanced. The noodles, similar in thickness to bean sprouts, blend seamlessly with the generous portion of sprouts, creating a hearty and satisfying meal. Unlike standard yakisoba, this dish uses lard instead of salad oil, giving it a rich and savory depth of flavor.</p>
446.  
447.  
448.  
449. <h2 class="wp-block-heading">Hita yakisoba History</h2>
450.  
451.  
452.  
453. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/003_4.jpg" alt="Hita yakisoba" class="wp-image-25960"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/003_4.jpg" alt="Hita yakisoba" class="lazyload wp-image-25960"/></figure>
454.  
455.  
456.  
457. <p>Hita Yakisoba began in 1957 with Kadoyasu Chika&#8217;s vision. As Soufren&#8217;s founder, he wanted to create a new grilled noodle dish. No such dish existed at that time. Through trial and error, he developed Hita Yakisoba. He named it &#8220;yakisoba&#8221; because chefs fry the noodles. This differs from regular yakisoba. Soufren calls traditional yakisoba &#8220;Gomoku fried noodles.&#8221; Regular yakisoba is stir-fried with vegetables. To prevent excess moisture, Hita Yakisoba uses minimal ingredients. Locals include only pork, bean sprouts, and green onions. Chefs cook the noodles until golden brown outside. The inside remains soft and juicy. This creates the signature crispy-yet-chewy texture. This unique texture defines the special regional dish.</p>
458.  
459.  
460.  
461. <h2 class="wp-block-heading">How to make Hita yakisoba?</h2>
462.  
463.  
464.  
465. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20230818_035821788_R.jpg" alt="Hita yakisoba on plastic container" class="wp-image-25962"/></noscript><img decoding="async" width="640" height="481" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20230818_035821788_R.jpg" alt="Hita yakisoba on plastic container" class="lazyload wp-image-25962"/></figure>
466.  
467.  
468.  
469. <p>Locals make Hita Yakisoba using raw noodles boiled before cooking, rather than the usual steamed ones. They prepare it on a hot plate, where they cook the noodles over high heat until golden brown without disturbing it too much. After browning, they loosened and fried the noodles to achieve a crispy yet chewy texture. Bean sprouts are stir-fried quickly to maintain their crunch, and a secret sweet and spicy sauce is added at the end, releasing a savory aroma.</p>
470.  
471.  
472.  
473. <h2 class="wp-block-heading">Where is Hita?</h2>
474.  
475.  
476.  
477. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d427138.3485172442!2d130.62812448075948!3d33.239822731352845!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3541155613affc09%3A0x39a6d87ce1cf0d7b!2z5aSn5YiG55yM5pel55Sw5biC!5e0!3m2!1sja!2sjp!4v1746445501790!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d427138.3485172442!2d130.62812448075948!3d33.239822731352845!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3541155613affc09%3A0x39a6d87ce1cf0d7b!2z5aSn5YiG55yM5pel55Sw5biC!5e0!3m2!1sja!2sjp!4v1746445501790!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
478.  
479.  
480.  
481. <p>Hita City in western Oita Prefecture is a nature and history-rich tourist destination near Kyushu&#8217;s center. The Mikuma River symbolizes &#8220;Suigo Hita&#8221; (City of Water), featuring traditional cormorant fishing in summer. </p>
482.  
483.  
484.  
485. <p>Mameda Town preserves Edo-period atmosphere with traditional white-walled merchant houses. The July Hita Gion Festival, a UNESCO Intangible Cultural Heritage, features spectacular float parades. Visitors can relax at Hita Onsen Hot Springs and purchase local specialties like Hita cedar geta sandals and sake.</p>
486.  
487.  
488.  
489. <h2 class="wp-block-heading">FAQ</h2>
490.  
491.  
492.  
493. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
494. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Hita yakisoba?</dt><dd class="faq_a">
495. <p>The noodles are cooked until crispy, and simple ingredients like bean sprouts and pork are used.</p>
496. </dd></div>
497.  
498.  
499.  
500. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from regular yakisoba?</dt><dd class="faq_a">
501. <p>Instead of stir-frying, the noodles are &#8220;grilled&#8221; over high heat, giving them a crispy texture.</p>
502. </dd></div>
503.  
504.  
505.  
506. <div class="swell-block-faq__item"><dt class="faq_q">Where can you eat it?</dt><dd class="faq_a">
507. <p>It’s mainly available in Hita City, Oita Prefecture, at specialty shops and many ramen restaurants.</p>
508. </dd></div>
509. </dl>
510. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the characteristics of Hita yakisoba?","acceptedAnswer":{"@type":"Answer","text":"<p>The noodles are cooked until crispy, and simple ingredients like bean sprouts and pork are used.<\/p>"}},{"@type":"Question","name":"How is it different from regular yakisoba?","acceptedAnswer":{"@type":"Answer","text":"<p>Instead of stir-frying, the noodles are \"grilled\" over high heat, giving them a crispy texture.<\/p>"}},{"@type":"Question","name":"Where can you eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s mainly available in Hita City, Oita Prefecture, at specialty shops and many ramen restaurants.<\/p>"}}]}</script>
511.  
512.  
513.  
514. <h2 class="wp-block-heading">Takeaway</h2>
515.  
516.  
517.  
518. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/site_S__32473144.jpg" alt="Hita yakisoba with kimchi" class="wp-image-25963"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/site_S__32473144.jpg" alt="Hita yakisoba with kimchi" class="lazyload wp-image-25963"/></figure>
519.  
520.  
521.  
522. <p>Hita Yakisoba is more than just a local dish—it’s a unique culinary experience that showcases the rich flavors and textures of Oita Prefecture. Its crispy, golden-brown noodles and savory depth set it apart from regular yakisoba, making it a must-try for anyone visiting Japan. If you ever find yourself in Hita City, don’t miss the chance to enjoy this delicious specialty at an authentic local eatery. There’s nothing quite like tasting freshly made Hitayakisoba right off the hot plate, so be sure to seek it out and experience its irresistible flavor for yourself!</p>
523.  
524.  
525.  
526. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Hita Yakisoba, you might also love trying other regional noodle dishes like Fujinomiya <a href="https://www.foodinjapan.org/japan/yakisoba/">Yakisoba</a>, which has a firmer texture, or Otafuku-style Hiroshima <a href="https://www.foodinjapan.org/japan/okonomiyaki/">Okonomiyaki</a>, where noodles are layered into a savory pancake. Each dish offers a unique taste of Japan’s rich food culture, so be sure to explore and savor them on your next visit!</p>
527. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/">Hita yakisoba (日田やきそば)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
528. ]]></content:encoded>
530. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/feed/</wfw:commentRss>
531. <slash:comments>0</slash:comments>
534. </item>
535. <item>
536. <title>The World of Osaka’s “Konamon” , What Is “Konamon”?</title>
537. <link>https://www.foodinjapan.org/article/konamon/</link>
538. <comments>https://www.foodinjapan.org/article/konamon/#respond</comments>
540. <dc:creator><![CDATA[ryo]]></dc:creator>
541. <pubDate>Sat, 03 May 2025 07:42:43 +0000</pubDate>
542. <category><![CDATA[Article]]></category>
543. <category><![CDATA[Kansai]]></category>
544. <category><![CDATA[Japanese comfort food]]></category>
545. <category><![CDATA[japanese street food]]></category>
546. <category><![CDATA[Kansai cuisine]]></category>
547. <category><![CDATA[konamon]]></category>
548. <category><![CDATA[Kushikatsu]]></category>
549. <category><![CDATA[modanyaki]]></category>
550. <category><![CDATA[Negiyaki]]></category>
551. <category><![CDATA[okonomiyaki]]></category>
552. <category><![CDATA[Osaka flour-based food]]></category>
553. <category><![CDATA[Osaka food culture]]></category>
554. <category><![CDATA[takoyaki]]></category>
555. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26775</guid>
556.  
557. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/konamon-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/konamon-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
558. <p>What Is Konamon? Konamon refers to dishes made primarily from wheat flour. People widely use this term in the Kansai region, especially Osaka. It literally means &#8220;things made from flour.&#8221; Konamon isn&#8217;t just any wheat flour food. It&#8217;s a beloved soul food that symbolizes Osaka&#8217;s food culture. Locals deeply cherish these traditional dishes. Takoyaki and [&#8230;]</p>
559. <p>The post <a href="https://www.foodinjapan.org/article/konamon/">The World of Osaka’s “Konamon” , What Is “Konamon”?</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
560. ]]></description>
561. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/konamon-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/konamon-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
562. <h2 class="wp-block-heading">What Is Konamon?</h2>
563.  
564.  
565.  
566. <p>Konamon refers to dishes made primarily from wheat flour. People widely use this term in the Kansai region, especially Osaka. It literally means &#8220;things made from flour.&#8221; Konamon isn&#8217;t just any wheat flour food. It&#8217;s a beloved soul food that symbolizes Osaka&#8217;s food culture. Locals deeply cherish these traditional dishes. </p>
567.  
568.  
569.  
570. <p>Takoyaki and okonomiyaki are the most iconic examples. Udon and bread can also be considered konamon in a broader sense. In Osaka, &#8220;konamon&#8221; generally means affordable, delicious dishes. These casual foods come with skillful flavoring from sauces and dashi. Everyday people can easily enjoy these accessible meals.</p>
571.  
572.  
573.  
574. <p>Why did the konamon culture flourish in Osaka? Historically, during the Edo period, people knew Osaka as &#8220;the nation&#8217;s kitchen,&#8221; a central hub where high-quality ingredients from all over Japan gathered. The deeply rooted “dashi culture,” using kelp and bonito flakes, greatly enhances the flavor of konamon batter. Also, after World War II, during times of food shortages, dishes made with inexpensive wheat flour became widespread, helping konamon establish itself as a staple of the common people’s diet.</p>
575.  
576.  
577.  
578. <p>Cheap, quick, tasty, and somehow nostalgic and comforting—that’s Osaka’s “konamon.”<br>Introducing Osaka’s Must-Try Konamon Delicacies!</p>
579.  
580.  
581.  
582. <p>Now, let’s explore some of Osaka’s most famous konamon dishes that you absolutely must try!</p>
583.  
584.  
585.  
586. <p class="is-style-icon_book">Referencing the Japan Konamon Association ( <a href="https://konamon.com/nanimon/" target="_blank" rel="noreferrer noopener nofollow">日本コナモン協会</a> )</p>
587.  
588.  
589.  
590. <h2 class="wp-block-heading">Takoyaki</h2>
591.  
592.  
593.  
594. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="682" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/konamon-takoyaki-1024x682.avif" alt="konamon - takoyaki" class="wp-image-26779" style="width:800px"/></noscript><img decoding="async" width="1024" height="682" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/konamon-takoyaki-1024x682.avif" alt="konamon - takoyaki" class="lazyload wp-image-26779" style="width:800px"/></figure>
595.  
596.  
597.  
598. <p>When it comes to Osaka’s konamon, takoyaki is the quintessential dish. It’s made by cooking a batter infused with dashi broth into small round balls filled with plump octopus pieces. The outside is crispy and fragrant, while the inside is soft and piping hot—a delightful contrast in texture. The classic toppings are sauce and mayonnaise, but many also enjoy them with just dashi broth, salt, or ponzu to savor the batter’s flavor. Countless takoyaki stands dot the streets of Osaka, each with its own unique batter recipe, cooking style, and sauce flavor. Finding your favorite spot is part of the fun of exploring Osaka.</p>
599.  
600.  
601.  
602. <p class="is-style-big_kakko_box has-swl-main-thin-background-color has-background">Features: Crispy outside, creamy inside, rich dashi flavor, easy to eat<br>How to eat: Typically with sauce, mayo, aonori (seaweed flakes), and bonito flakes; also enjoyed with dashi, salt, or ponzu.<br><a href="https://www.foodinjapan.org/kansai/oosaka/takoyaki/">More about takoyaki here</a></p>
603.  
604.  
605.  
606. <h2 class="wp-block-heading">Okonomiyaki</h2>
607.  
608.  
609.  
610. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="632" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/okonomiyaki-1024x632.avif" alt="konamon - okonomiyaki" class="wp-image-26781" style="width:800px"/></noscript><img decoding="async" width="1024" height="632" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='632'%20viewBox='0%200%201024%20632'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/okonomiyaki-1024x632.avif" alt="konamon - okonomiyaki" class="lazyload wp-image-26781" style="width:800px"/></figure>
611.  
612.  
613.  
614. <p>Sharing the spotlight with takoyaki is okonomiyaki. This savory pancake is made by mixing a flour-based batter with plenty of chopped cabbage and your choice of ingredients like pork, squid, or shrimp, then grilling it on a hot iron plate. The fluffy batter, sweetness of the cabbage, and umami of the fillings blend perfectly, while the sweet and savory sauce and mayonnaise whet your appetite. Some restaurants cook it right in front of you, while others let you try making it yourself. Eating it hot off the griddle with a small spatula, puffing on it as you go, is the Osaka way.</p>
615.  
616.  
617.  
618. <p class="is-style-big_kakko_box has-swl-main-thin-background-color has-background">Features: Loaded with cabbage and fillings, harmonious sauce and mayo flavors<br>How to eat: With sauce, mayo, aonori, and bonito flakes; also fun to grill yourself.<br><a href="https://www.foodinjapan.org/japan/okonomiyaki/">More about okonomiyaki here</a></p>
619.  
620.  
621.  
622. <h2 class="wp-block-heading">Negiyaki</h2>
623.  
624.  
625.  
626. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="960" height="723" src="https://www.foodinjapan.org/wp-content/uploads/2020/06/Yj0F_N0xRqirKwr3iAMkMg.jpg" alt="negiyaki" class="wp-image-15770" style="width:800px"/></noscript><img decoding="async" width="960" height="723" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='960'%20height='723'%20viewBox='0%200%20960%20723'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2020/06/Yj0F_N0xRqirKwr3iAMkMg.jpg" alt="negiyaki" class="lazyload wp-image-15770" style="width:800px"/></figure>
627.  
628.  
629.  
630. <p>A variation of okonomiyaki that’s a dream for green onion lovers is negiyaki.Instead of cabbage, chefs pack it with heaps of green onions and usually make a thinner batter. Diners typically season it lightly with soy sauce or ponzu, letting the fragrant, crisp green onions shine. A classic addition is “sujikon,” beef tendon and konnyaku simmered in a sweet-savory sauce, which pairs perfectly with the negiyaki. It’s lighter in taste than okonomiyaki and popular as a snack to accompany drinks.</p>
631.  
632.  
633.  
634. <p class="is-style-big_kakko_box has-swl-main-thin-background-color has-background">Features: Lots of green onions, light soy or ponzu seasoning, classic sujikon filling<br>How to eat: With soy sauce, ponzu, lemon, etc.<br><a href="https://www.foodinjapan.org/kansai/oosaka/negiyaki/">Details on okonomiyaki (negiyaki is a variation) here</a></p>
635.  
636.  
637.  
638. <h2 class="wp-block-heading">Modanyaki</h2>
639.  
640.  
641.  
642. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1000" height="667" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/b9db9b36-modanyaki.jpeg" alt="モダン焼き" class="wp-image-6613" style="width:800px"/></noscript><img decoding="async" width="1000" height="667" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1000'%20height='667'%20viewBox='0%200%201000%20667'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/03/b9db9b36-modanyaki.jpeg" alt="モダン焼き" class="lazyload wp-image-6613" style="width:800px"/></figure>
643.  
644.  
645.  
646. <p>Modanyaki is a generous dish that combines two favorites: okonomiyaki and yakisoba (fried noodles). It’s basically okonomiyaki with steamed or stir-fried Chinese-style noodles layered inside the batter. One theory says the name “modan” (modern) comes from the idea of it being “loaded” with ingredients. The fluffy okonomiyaki texture and the savory aroma of yakisoba come together for a filling meal. The sauce blends perfectly, making modanyaki a great choice if you want something hearty.</p>
647.  
648.  
649.  
650. <p class="is-style-big_kakko_box has-swl-main-thin-background-color has-background">Features: Okonomiyaki plus yakisoba, very filling, a carb lover’s dream<br>How to eat: Like okonomiyaki, with sauce, mayo, aonori, and bonito flakes.<br><a href="https://www.foodinjapan.org/kansai/modanyaki/">More about modanyaki here</a></p>
651.  
652.  
653.  
654. <h2 class="wp-block-heading">Kushikatsu</h2>
655.  
656.  
657.  
658. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/kushikatsu-1024x683.avif" alt="konamon - kushikatsu" class="wp-image-26782" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/kushikatsu-1024x683.avif" alt="konamon - kushikatsu" class="lazyload wp-image-26782" style="width:800px"/></figure>
659.  
660.  
661.  
662. <p>Strictly speaking, kushikatsu is a deep-fried dish, but since its batter uses flour and breadcrumbs, it’s often grouped with konamon. It consists of bite-sized pieces of meat, vegetables, seafood, or fish paste skewered and fried until crispy. The Shinsekai area in Osaka’s downtown is famous for kushikatsu. Each shop has its secret batter and frying method, and you dip the freshly fried skewers into a communal sauce at the table. The golden rule here is “no double-dipping!” If you need more sauce, use the free cabbage provided to scoop some up and pour it on. This etiquette is part of the kushikatsu experience.</p>
663.  
664.  
665.  
666. <p class="is-style-big_kakko_box has-swl-main-thin-background-color has-background">Features: Variety of ingredients, crispy coating, no double-dipping rule<br>How to eat: Dip once in shared sauce, refresh palate with cabbage.<br><a href="https://www.foodinjapan.org/kansai/kushi-katsu/">More about kushikatsu here</a></p>
667.  
668.  
669.  
670. <h2 class="wp-block-heading">Summary</h2>
671.  
672.  
673.  
674. <p>Osaka&#8217;s konamon culture goes beyond just delicious food. It embodies the city&#8217;s rich history and spirit. These dishes represent true soul food for locals. Takoyaki, okonomiyaki, and negiyaki each have unique characters. Modanyaki and kushikatsu offer distinct flavors too. These foods never become boring, no matter how often you eat them. When visiting Osaka&#8217;s lively streets, try authentic konamon dishes. You should experience the joy of &#8220;kuidaore&#8221; there. The phrase &#8220;kuidaore&#8221; means eating until you drop. This perfectly captures Osaka&#8217;s passionate food culture.</p>
675. <p>The post <a href="https://www.foodinjapan.org/article/konamon/">The World of Osaka’s “Konamon” , What Is “Konamon”?</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
676. ]]></content:encoded>
678. <wfw:commentRss>https://www.foodinjapan.org/article/konamon/feed/</wfw:commentRss>
679. <slash:comments>0</slash:comments>
682. </item>
683. <item>
684. <title>Hana ryori (花料理)</title>
685. <link>https://www.foodinjapan.org/kanto/chiba-en/hana-ryori/</link>
686. <comments>https://www.foodinjapan.org/kanto/chiba-en/hana-ryori/#respond</comments>
688. <dc:creator><![CDATA[Krisha]]></dc:creator>
689. <pubDate>Wed, 30 Apr 2025 12:35:43 +0000</pubDate>
690. <category><![CDATA[Chiba]]></category>
691. <category><![CDATA[Kanto]]></category>
692. <category><![CDATA[cuisine]]></category>
693. <category><![CDATA[flower]]></category>
694. <category><![CDATA[flower cuisine]]></category>
695. <category><![CDATA[hana ryori]]></category>
696. <category><![CDATA[Japanese food]]></category>
697. <category><![CDATA[Local food in Japan]]></category>
698. <category><![CDATA[regionalfoodjapan]]></category>
699. <category><![CDATA[Traditional Food in Japan]]></category>
700. <category><![CDATA[花料理]]></category>
701. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26249</guid>
702.  
703. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/atl_20180306104048_186.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/atl_20180306104048_186.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
704. <p>Hana Ryori, or &#8220;flower cuisine,&#8221; is a beautiful and unique part of Japanese food culture that highlights the delicate charm of edible flowers. With its colorful presentation and seasonal ingredients, it offers a feast for both the eyes and the palate. Especially popular in places like Chikura, this style of cooking turns everyday meals into [&#8230;]</p>
705. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/hana-ryori/">Hana ryori (花料理)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
706. ]]></description>
707. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/atl_20180306104048_186.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/atl_20180306104048_186.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
708. <p>Hana Ryori, or &#8220;flower cuisine,&#8221; is a beautiful and unique part of Japanese food culture that highlights the delicate charm of edible flowers. With its colorful presentation and seasonal ingredients, it offers a feast for both the eyes and the palate. Especially popular in places like Chikura, this style of cooking turns everyday meals into elegant, flower-filled experiences. If you&#8217;re curious about how flowers can become part of a delicious dish, keep reading to discover the world of Hana Ryori in Japan.</p>
709.  
710.  
711.  
712. <h2 class="wp-block-heading">What is Hana ryori?</h2>
713.  
714.  
715.  
716. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1520049023-75065636381ac446d03cb82c83592ab2.jpg" alt="Hana cuisine soup" class="wp-image-26306"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1520049023-75065636381ac446d03cb82c83592ab2.jpg" alt="Hana cuisine soup" class="lazyload wp-image-26306"/></figure>
717.  
718.  
719.  
720. <p>Hana Ryori (花料理), which translates to &#8220;flower cuisine,&#8221; is a style of Japanese cooking that emphasizes visual beauty and seasonal elegance. While not an official category of Japanese cuisine like kaiseki or washoku, it refers to dishes that locals artfully arranged to resemble the delicate charm of flowers. Flower cuisine (Hana Ryori) is a local specialty of Chikura Town in Chiba Prefecture, which is now part of Minamiboso City. The philosophy behind Hana Ryori is about  traditional Japanese aesthetics, where they cherished the harmony of color, form, and seasonality. You may encounter this style of cuisine in high-end traditional restaurants, during tea ceremonies, or at special events such as weddings and seasonal festivals.</p>
721.  
722.  
723.  
724. <h2 class="wp-block-heading">Hana ryori Common Ingredients</h2>
725.  
726.  
727.  
728. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="500" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1.jpg" alt="Hana ryori cuisine" class="wp-image-26304"/></noscript><img decoding="async" width="640" height="500" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='500'%20viewBox='0%200%20640%20500'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1.jpg" alt="Hana ryori cuisine" class="lazyload wp-image-26304"/></figure>
729.  
730.  
731.  
732. <p>The edible flowers used in Chikura&#8217;s flower cuisine vary daily, but commonly include calendula, stock, snapdragon, rapeseed, and nasturtium. Dishes feature creative uses such as calendula and rapeseed tempura, which offers a crisp texture and mild, pleasant flavor. Fisherman&#8217;s hotpot and sashimi are accompanied by edible flowers like marigold and snapdragon, adding visual appeal and texture contrast. They also garnished even desserts like almond tofu with calendula. While edible flowers have no strong flavor, their beauty and texture make them popular in Japanese, Italian, and French cuisine, though they eat this rarely.</p>
733.  
734.  
735.  
736. <h2 class="wp-block-heading">What kinds of flowers are eaten in Japan?</h2>
737.  
738.  
739.  
740. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/32222249_m-1024x768.avif" alt="flower food" class="wp-image-26731"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/32222249_m-1024x768.avif" alt="flower food" class="lazyload wp-image-26731"/></figure>
741.  
742.  
743.  
744. <p><strong>Sakura (cherry blossoms)</strong>: People pickle the flowers and leaves in salt and use them in Japanese sweets, tea, and cooking.</p>
745.  
746.  
747.  
748. <p><strong>Chrysanthemum</strong>: Chefs use edible chrysanthemums in vinegar dishes, boiled greens, tempura, and more.</p>
749.  
750.  
751.  
752. <p><strong>Rose</strong>: People use petals for jam, candied sugar, and cake decorations.</p>
753.  
754.  
755.  
756. <p><strong>Nasturtium</strong>: With a spicy kick, it’s used to add color to salads and dishes.</p>
757.  
758.  
759.  
760. <p><strong>Dianthus</strong>: Sweet-flavored, it’s used to decorate Japanese sweets and dishes.</p>
761.  
762.  
763.  
764. <p><strong>Pansy and Viola</strong>: Colorful and popular for decorating salads and desserts.</p>
765.  
766.  
767.  
768. <p><strong>Carnation</strong>: Petals can be used in salads and desserts.</p>
769.  
770.  
771.  
772. <p><strong>Marigold (Calendula)</strong>: Brightly colored, used to add color to salads and dishes.</p>
773.  
774.  
775.  
776. <p><strong>Saffron</strong>: The dried stigmas are used as a spice and coloring agent (such as in saffron rice).</p>
777.  
778.  
779.  
780. <p><strong>Snapdragon</strong>: The petals have a slight bitterness and are used as decoration for dishes.</p>
781.  
782.  
783.  
784. <p>Besides these, many other flowers like alyssum, calendula, daisy, hibiscus, chamomile, and cornflower are also commonly used as edible flowers.</p>
785.  
786.  
787.  
788. <h2 class="wp-block-heading">About Chikura Town, Chiba</h2>
789.  
790.  
791.  
792. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="757" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1519189285-1669895036_n.jpg" alt="Hana ryori cuisine" class="wp-image-26307"/></noscript><img decoding="async" width="640" height="757" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='757'%20viewBox='0%200%20640%20757'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1519189285-1669895036_n.jpg" alt="Hana ryori cuisine" class="lazyload wp-image-26307"/></figure>
793.  
794.  
795.  
796. <p>Chikura Town in Chiba Prefecture belongs to Minamiboso City now. It ranks as one of Japan&#8217;s prominent &#8220;flower villages.&#8221; The town is famous for producing cut flowers and pesticide-free edible blooms. From January to March, local eateries offer special flower-themed dishes. These seasonal menus feature edible blooms in creative ways. Chefs use flowers in everything from appetizers to desserts. The dishes highlight both floral beauty and unique flavors. Hotels, inns, and sushi restaurants across the area serve these colorful creations.</p>
797.  
798.  
799.  
800. <h2 class="wp-block-heading">Final Thoughts</h2>
801.  
802.  
803.  
804. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="477" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2007433e-03-800x596-1.jpg" alt="Hana ryori sample" class="wp-image-26305"/></noscript><img decoding="async" width="640" height="477" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='477'%20viewBox='0%200%20640%20477'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2007433e-03-800x596-1.jpg" alt="Hana ryori sample" class="lazyload wp-image-26305"/></figure>
805.  
806.  
807.  
808. <p>Hana Ryori is a celebration of nature, seasonality, and beauty on the plate. Whether it&#8217;s a colorful tempura or a delicately garnished dessert, each dish offers a memorable experience that reflects Japan&#8217;s deep appreciation for aesthetics and taste. If you have the chance to visit Japan, especially during the early spring season, don’t miss the opportunity to try Hana Ryori for yourself. It&#8217;s a one-of-a-kind culinary experience that&#8217;s as delightful to look at as it is to eat.</p>
809.  
810.  
811.  
812. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Hana Ryori, you might also want to explore other visually stunning and seasonal Japanese dishes like <em><a href="https://www.foodinjapan.org/japan/kaiseki-ryori/">kaiseki cuisine</a></em> or <a href="https://www.foodinjapan.org/tag/wagashi/"><em>wagashi</em> </a>(traditional Japanese sweets), which also capture the beauty and essence of Japan’s rich food culture.</p>
813. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/hana-ryori/">Hana ryori (花料理)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
814. ]]></content:encoded>
816. <wfw:commentRss>https://www.foodinjapan.org/kanto/chiba-en/hana-ryori/feed/</wfw:commentRss>
817. <slash:comments>0</slash:comments>
820. </item>
821. <item>
822. <title>Yukinko sushi  (雪ん子寿司)</title>
823. <link>https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/</link>
824. <comments>https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/#respond</comments>
826. <dc:creator><![CDATA[Krisha]]></dc:creator>
827. <pubDate>Mon, 28 Apr 2025 12:26:40 +0000</pubDate>
828. <category><![CDATA[Kyushu]]></category>
829. <category><![CDATA[Ooita]]></category>
830. <category><![CDATA[Japanese food]]></category>
831. <category><![CDATA[Local food in Japan]]></category>
832. <category><![CDATA[regionalfoodjapan]]></category>
833. <category><![CDATA[sushi]]></category>
834. <category><![CDATA[Traditional Food in Japan]]></category>
835. <category><![CDATA[yukinko sushi]]></category>
836. <category><![CDATA[雪ん子寿司]]></category>
837. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25851</guid>
838.  
839. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='630'%20viewBox='0%200%20850%20630'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
840. <p>Yukinko Sushi is a unique and visually striking local specialty from Japan, known for its delicate white appearance and delicious combination of flavors. Inspired by snow-covered shiitake mushrooms, this sushi features a refreshing balance of pickled daikon radish and savory shiitake, creating a one-of-a-kind taste and texture. With its roots in a small town and [&#8230;]</p>
841. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/">Yukinko sushi  (雪ん子寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
842. ]]></description>
843. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='630'%20viewBox='0%200%20850%20630'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
844. <p>Yukinko Sushi is a unique and visually striking local specialty from Japan, known for its delicate white appearance and delicious combination of flavors. Inspired by snow-covered shiitake mushrooms, this sushi features a refreshing balance of pickled daikon radish and savory shiitake, creating a one-of-a-kind taste and texture. With its roots in a small town and a story of creativity behind it, Yukinko Sushi has gained recognition as a beloved dish. Keep reading to discover what makes this sushi so special and why it continues to capture the hearts of many.</p>
845.  
846.  
847.  
848. <h2 class="wp-block-heading">What is Yukinko sushi?</h2>
849.  
850.  
851.  
852. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n202204186z16q7103228020631.jpg" alt="Yukinko sushi " class="wp-image-25934"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n202204186z16q7103228020631.jpg" alt="Yukinko sushi " class="lazyload wp-image-25934"/></figure>
853.  
854.  
855.  
856. <p>Yukinko Sushi (雪ん子寿司) is a regional specialty from Saiki City, Oita Prefecture, Japan, featuring bite-sized sushi wrapped in thinly sliced, pickled turnip (kabu-zuke) instead of seaweed. The name &#8220;Yukinko,&#8221; meaning &#8220;snow child,&#8221; reflects both the region&#8217;s heavy snowfall and the sushi&#8217;s delicate, white appearance. Locals typically filled this unique sushi with vinegared rice and ingredients such as salmon, pickled vegetables, or shiso leaves, offering a refreshing balance of mild acidity, sweetness, and umami. The white sushi, featuring simmered shiitake mushrooms topped with thinly sliced pickled daikon radish, looks just as beautiful as its name &#8220;Yukinko&#8221; suggests. The crunchy daikon radish and the fleshy shiitake mushrooms create a pleasant texture, while their delicious flavors spread throughout your mouth.</p>
857.  
858.  
859.  
860. <p>Oita is known for its high-quality rice and fermented foods, and Yukinko Sushi reflects these local specialties. It is particularly enjoyed in winter and at festivals, offering a unique and refreshing twist on traditional sushi.</p>
861.  
862.  
863.  
864. <h2 class="wp-block-heading">Yukinkosushi History</h2>
865.  
866.  
867.  
868. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="411" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/show.jpg" alt="Yukinko sushi on white plate" class="wp-image-25936"/></noscript><img decoding="async" width="640" height="411" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='411'%20viewBox='0%200%20640%20411'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/show.jpg" alt="Yukinko sushi on white plate" class="lazyload wp-image-25936"/></figure>
869.  
870.  
871.  
872. <p>Yukinko Sushi originated in Honjo, Saiki City, Oita Prefecture, as a creation by Fumiko Takahashi, who sought to develop a local specialty using dried shiitake mushrooms. Inspired by mushrooms covered in snow, the dish pairs the rich umami of dried shiitake with the refreshing taste of pickled radish. First gaining popularity after winning a national mushroom cooking contest in 2001, it became a sought-after item at events, often selling out within minutes. Despite starting as a simple home experiment, Yukinko Sushi grew into a beloved local delicacy, showcasing Oita’s culinary traditions.</p>
873.  
874.  
875.  
876. <h2 class="wp-block-heading">Awards and Recognition</h2>
877.  
878.  
879.  
880. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/JDC2025012302037_01_37533.jpg" alt="Yukinko" class="wp-image-25937"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/JDC2025012302037_01_37533.jpg" alt="Yukinko" class="lazyload wp-image-25937"/></figure>
881.  
882.  
883.  
884. <p>The specialty of Honjo in Saiki City, &#8220;Yukinko Sushi,&#8221; won both the Grand Prize and the Forestry Agency Director General&#8217;s Award at the 14th National Mushroom Cooking Competition in 2000, and has now become a local dish that represents Honjo. You can purchase it at &#8220;Yayoi Pikaichi&#8221; at the Yayoi Roadside Station. They also sold this at department stores, supermarkets, kiosks, etc. in Oita Prefecture.&nbsp;</p>
885.  
886.  
887.  
888. <h2 class="wp-block-heading">Final Thoughts</h2>
889.  
890.  
891.  
892. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="359" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/雪ん子寿司トップ.jpg" alt="two Yukinko sushi" class="wp-image-25933"/></noscript><img decoding="async" width="640" height="359" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='359'%20viewBox='0%200%20640%20359'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/雪ん子寿司トップ.jpg" alt="two Yukinko sushi" class="lazyload wp-image-25933"/></figure>
893.  
894.  
895.  
896. <p>Yukinko Sushi is a delightful blend of tradition and creativity, offering a unique taste that showcases the flavors of Japan. Its combination of pickled daikon radish and savory shiitake mushrooms creates a refreshing yet satisfying experience that is truly worth trying. Whether you&#8217;re exploring local specialties or simply looking for something new, this sushi is a must-try. If you ever find yourself in Japan, don’t miss the chance to buy some and enjoy its delicate flavors firsthand!</p>
897.  
898.  
899.  
900. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Yukinko Sushi, you might also want to try other unique Japanese specialties like <a href="https://www.foodinjapan.org/chubu/sasa-sushi/">sasamaki sushi</a>, narazuke pickles, or kabura-zushi, each offering its own delicious blend of flavors and tradition.</p>
901. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/">Yukinko sushi  (雪ん子寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
902. ]]></content:encoded>
904. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/feed/</wfw:commentRss>
905. <slash:comments>0</slash:comments>
908. </item>
909. <item>
910. <title>Hamo (ハモ)</title>
911. <link>https://www.foodinjapan.org/kansai/kyoto/hamo/</link>
912. <comments>https://www.foodinjapan.org/kansai/kyoto/hamo/#respond</comments>
914. <dc:creator><![CDATA[Krisha]]></dc:creator>
915. <pubDate>Sun, 27 Apr 2025 10:45:21 +0000</pubDate>
916. <category><![CDATA[Kansai]]></category>
917. <category><![CDATA[Kyoto]]></category>
918. <category><![CDATA[conger eel]]></category>
919. <category><![CDATA[fish]]></category>
920. <category><![CDATA[hamo]]></category>
921. <category><![CDATA[Japanese food]]></category>
922. <category><![CDATA[Local food in Japan]]></category>
923. <category><![CDATA[seafood]]></category>
924. <category><![CDATA[Traditional Food in Japan]]></category>
925. <category><![CDATA[ハモ]]></category>
926. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25841</guid>
927.  
928. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
929. <p>Hamo is a high-class fish that is indispensable in Kyoto cuisine, but do you know what kind of fish it is? Contrary to its beautiful white flesh, it is also popular for its large size and aggressive nature. Despite its many fine bones, skilled chefs use a special technique to make it tender and enjoyable. [&#8230;]</p>
930. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/hamo/">Hamo (ハモ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
931. ]]></description>
932. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
933. <p>Hamo is a high-class fish that is indispensable in Kyoto cuisine, but do you know what kind of fish it is? Contrary to its beautiful white flesh, it is also popular for its large size and aggressive nature. Despite its many fine bones, skilled chefs use a special technique to make it tender and enjoyable. In this article, we will explain what kind of fish conger eel is, along with where locals produced it and when it is in season.</p>
934.  
935.  
936.  
937. <h2 class="wp-block-heading">What is Hamo?</h2>
938.  
939.  
940.  
941. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1-1.jpg" alt="hamo meat on chopstick" class="wp-image-25915"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1-1.jpg" alt="hamo meat on chopstick" class="lazyload wp-image-25915"/></figure>
942.  
943.  
944.  
945. <p>Hamo (ハモ), or conger eel, is a type of saltwater eel widely consumed in Japan, especially in the Kansai region. It is highly prized for its delicate flavor and firm yet tender texture. Hamo is particularly popular in Kyoto cuisine, where it is often enjoyed during the summer months. Another characteristic of conger eels is that they have beautiful white flesh, which is hard to imagine given their ferociousness and appearance. The flesh is fatty, so you can feel a rich flavor within the light umami taste.</p>
946.  
947.  
948.  
949. <h2 class="wp-block-heading"><strong>Hamo Season and Production Areas</strong></h2>
950.  
951.  
952.  
953. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/qnynzavkpf.jpg" alt="hamo eel" class="wp-image-25917"/></noscript><img decoding="async" width="640" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='512'%20viewBox='0%200%20640%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/qnynzavkpf.jpg" alt="hamo eel" class="lazyload wp-image-25917"/></figure>
954.  
955.  
956.  
957. <p>Hamo reach their peak season from June to July as temperatures rise and spawning season approaches. They develop rich, fatty meat in the summer before spawning, making them especially flavorful. Fishermen primarily catch conger eels in various parts of Western Japan. Hyogo Prefecture leads in catch volume, followed by Tokushima Prefecture.</p>
958.  
959.  
960.  
961. <h2 class="wp-block-heading"><strong>Calories and Nutrition of Conger eel</strong></h2>
962.  
963.  
964.  
965. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="614" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31525136_m-800x614.jpg" alt="hamo hot pot" class="wp-image-26623" style="width:800px"/></noscript><img decoding="async" width="800" height="614" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='614'%20viewBox='0%200%20800%20614'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31525136_m-800x614.jpg" alt="hamo hot pot" class="lazyload wp-image-26623" style="width:800px"/></figure>
966.  
967.  
968.  
969. <p>Hamo is a nutritious fish, rich in protein, calcium, and vitamin D.</p>
970.  
971.  
972.  
973. <ul class="wp-block-list">
974. <li><strong>Calories</strong>: 132 kcal per 100g (raw).</li>
975.  
976.  
977.  
978. <li><strong>Protein</strong>: 22.3g per 100g, essential for muscles, organs, skin, and hair. Since the body cannot synthesize protein, it must be obtained from food.</li>
979.  
980.  
981.  
982. <li><strong>Calcium</strong>: 79mg per 100g, crucial for bone and teeth health. A deficiency may lead to osteoporosis, while excessive intake can cause health issues.</li>
983.  
984.  
985.  
986. <li><strong>Vitamin D</strong>: 5μg per 100g, aiding calcium absorption, bone growth, and immune regulation.</li>
987. </ul>
988.  
989.  
990.  
991. <p>Hamo is a valuable source of essential nutrients for overall health.</p>
992.  
993.  
994.  
995. <h2 class="wp-block-heading">Various Hamo Dishes</h2>
996.  
997.  
998.  
999. <h3 class="wp-block-heading">Hamo Tempura </h3>
1000.  
1001.  
1002.  
1003. <p>A fried dish where you can enjoy crispy batter and fluffy meat. It&#8217;s classic to eat it refreshing with sansho pepper salt or sudachi citrus. </p>
1004.  
1005.  
1006.  
1007. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="574" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/30703681_s-1024x574.avif" alt="hamo tempura" class="wp-image-26627" style="width:800px"/></noscript><img decoding="async" width="1024" height="574" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='574'%20viewBox='0%200%201024%20574'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/30703681_s-1024x574.avif" alt="hamo tempura" class="lazyload wp-image-26627" style="width:800px"/></figure>
1008.  
1009.  
1010.  
1011. <h3 class="wp-block-heading">Hamo Hot Pot </h3>
1012.  
1013.  
1014.  
1015. <p>A hot pot dish where pike conger, cut with fine bone cuts, and vegetables are simmered in kelp broth. Adding onions is a distinctive feature, enhancing the umami flavor. </p>
1016.  
1017.  
1018.  
1019. <h3 class="wp-block-heading">Fried Hamo </h3>
1020.  
1021.  
1022.  
1023. <p>A dish marinated with ginger and garlic then deep-fried. The batter is crispy, and the meat is tender and fluffy. </p>
1024.  
1025.  
1026.  
1027. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="548" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31678748_m-800x548.jpg" alt="Hamo Tempura" class="wp-image-26622" style="width:800px"/></noscript><img decoding="async" width="800" height="548" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='548'%20viewBox='0%200%20800%20548'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31678748_m-800x548.jpg" alt="Hamo Tempura" class="lazyload wp-image-26622" style="width:800px"/></figure>
1028.  
1029.  
1030.  
1031. <h3 class="wp-block-heading">Hamo with Plum Sauce </h3>
1032.  
1033.  
1034.  
1035. <p>A refreshing appetizer of blanched hamo served with plum sauce. A classic early summer dish that pairs well with alcohol.</p>
1036.  
1037.  
1038.  
1039. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="787" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24496798_s-1024x787.avif" alt="Hamo with Plum Sauce " class="wp-image-26625" style="width:800px"/></noscript><img decoding="async" width="1024" height="787" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='787'%20viewBox='0%200%201024%20787'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24496798_s-1024x787.avif" alt="Hamo with Plum Sauce " class="lazyload wp-image-26625" style="width:800px"/></figure>
1040.  
1041.  
1042.  
1043. <h2 class="wp-block-heading">FAQ</h2>
1044.  
1045.  
1046.  
1047. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1048. <div class="swell-block-faq__item"><dt class="faq_q">When is the best season for pike conger (hamo)?</dt><dd class="faq_a">
1049. <p>The prime season is from early summer to autumn, with the fattest period especially from the rainy season through to the spawning season.</p>
1050. </dd></div>
1051.  
1052.  
1053.  
1054. <div class="swell-block-faq__item"><dt class="faq_q">What does pike conger taste and feel like?</dt><dd class="faq_a">
1055. <p>It has a light, refined sweetness and is characterized by a fluffy texture.</p>
1056. </dd></div>
1057.  
1058.  
1059.  
1060. <div class="swell-block-faq__item"><dt class="faq_q">How are the small bones of pike conger handled?</dt><dd class="faq_a">
1061. <p>Since pike conger has many fine bones, a technique called &#8220;honegiri&#8221; (bone cutting) is used during preparation to finely cut the small bones, making it easier to eat.</p>
1062. </dd></div>
1063. </dl>
1064. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"When is the best season for pike conger (hamo)?","acceptedAnswer":{"@type":"Answer","text":"<p>The prime season is from early summer to autumn, with the fattest period especially from the rainy season through to the spawning season.<\/p>"}},{"@type":"Question","name":"What does pike conger taste and feel like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a light, refined sweetness and is characterized by a fluffy texture.<\/p>"}},{"@type":"Question","name":"How are the small bones of pike conger handled?","acceptedAnswer":{"@type":"Answer","text":"<p>Since pike conger has many fine bones, a technique called \"honegiri\" (bone cutting) is used during preparation to finely cut the small bones, making it easier to eat.<\/p>"}}]}</script>
1065.  
1066.  
1067.  
1068. <h2 class="wp-block-heading"><strong>How to Prepare Hamo</strong></h2>
1069.  
1070.  
1071.  
1072. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800053213095281777.jpg" alt="cutting hamo" class="wp-image-25916"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800053213095281777.jpg" alt="cutting hamo" class="lazyload wp-image-25916"/></figure>
1073.  
1074.  
1075.  
1076. <p>Since conger eel has many long, hard small bones, you cannot eat it without proper preparation. To make it edible, chefs perform a technique called &#8220;bone cutting.&#8221; This method involves making small cuts into the flesh to break the tiny bones while keeping the skin intact. When cutting, the knife must reach the skin without slicing through it, requiring precise skill. As you handle the eel, be cautious of its slippery surface to avoid injury.</p>
1077.  
1078.  
1079.  
1080. <h2 class="wp-block-heading">Final Thoughts</h2>
1081.  
1082.  
1083.  
1084. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="412" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4641610_m-1.jpg" alt="hamo sashimi" class="wp-image-25914"/></noscript><img decoding="async" width="640" height="412" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='412'%20viewBox='0%200%20640%20412'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4641610_m-1.jpg" alt="hamo sashimi" class="lazyload wp-image-25914"/></figure>
1085.  
1086.  
1087.  
1088. <p>Hamo is a prized delicacy in Japan, known for its delicate flavor, rich texture, and skillful preparation. Whether enjoyed as tempura, sushi, or in a refreshing summer dish, it offers a unique taste that reflects Japan’s culinary craftsmanship. If you have the chance to visit Japan, don’t miss the opportunity to try fresh hamo. Experience its exquisite flavor for yourself and discover why it holds a special place in Japanese cuisine!</p>
1089.  
1090.  
1091.  
1092. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about hamo, you might also want to try other delicacies like <a href="https://www.foodinjapan.org/tag/anago/">anago </a>(saltwater eel) or fugu (pufferfish), which offer similarly refined flavors and showcase Japan’s expert seafood preparation.</p>
1093. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/hamo/">Hamo (ハモ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1094. ]]></content:encoded>
1096. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/hamo/feed/</wfw:commentRss>
1097. <slash:comments>0</slash:comments>
1100. </item>
1101. <item>
1102. <title>Jigokumushi (地獄蒸し)</title>
1103. <link>https://www.foodinjapan.org/kyushu/ooita/jigokumushi/</link>
1104. <comments>https://www.foodinjapan.org/kyushu/ooita/jigokumushi/#respond</comments>
1106. <dc:creator><![CDATA[Krisha]]></dc:creator>
1107. <pubDate>Fri, 25 Apr 2025 14:37:26 +0000</pubDate>
1108. <category><![CDATA[Kyushu]]></category>
1109. <category><![CDATA[Ooita]]></category>
1110. <category><![CDATA[cuisine]]></category>
1111. <category><![CDATA[hell steamed cuisine]]></category>
1112. <category><![CDATA[Japanese food]]></category>
1113. <category><![CDATA[jigokumushi]]></category>
1114. <category><![CDATA[Local food in Japan]]></category>
1115. <category><![CDATA[onsen]]></category>
1116. <category><![CDATA[Traditional Food in Japan]]></category>
1117. <category><![CDATA[地獄蒸し]]></category>
1118. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25829</guid>
1119.  
1120. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1121. <p>Jigokumushi is a unique and traditional cooking method in Japan that uses natural hot spring steam to prepare food. Found in Beppu, one of Japan’s most famous onsen towns, this steaming technique brings out the natural flavors of ingredients while keeping them tender and juicy. From vegetables to seafood and even eggs, Jigokumushi offers a [&#8230;]</p>
1122. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/jigokumushi/">Jigokumushi (地獄蒸し)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1123. ]]></description>
1124. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1125. <p>Jigokumushi is a unique and traditional cooking method in Japan that uses natural hot spring steam to prepare food. Found in Beppu, one of Japan’s most famous onsen towns, this steaming technique brings out the natural flavors of ingredients while keeping them tender and juicy. From vegetables to seafood and even eggs, Jigokumushi offers a simple yet deeply flavorful way to enjoy food. Curious about how it works and what makes it special? Keep reading to find out!</p>
1126.  
1127.  
1128.  
1129. <h2 class="wp-block-heading">What is Jigokumushi?</h2>
1130.  
1131.  
1132.  
1133. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="467" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202405_k_kyusyu_oitaonsen_001.jpg" alt="jigokumushi in woven round plate" class="wp-image-25910"/></noscript><img decoding="async" width="640" height="467" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='467'%20viewBox='0%200%20640%20467'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202405_k_kyusyu_oitaonsen_001.jpg" alt="jigokumushi in woven round plate" class="lazyload wp-image-25910"/></figure>
1134.  
1135.  
1136.  
1137. <p>Jigokumushi cuisine or &#8220;Hell Steamed&#8221; Cuisine offers a simple yet unique way of cooking by steaming ingredients with hot spring steam at around 100℃. This dish is exclusive to Beppu, a city known for having the most hot spring sources and the highest volume of hot spring water in Japan. To prepare jigokumushi, people use a pot called a &#8220;Jigoku kettle.&#8221; They simply place the ingredients inside, cover it with a lid, and let the hot spring steam cook them instantly. While the process only involves steaming, there are countless ways to enjoy it, making it a popular choice for its rich flavors.</p>
1138.  
1139.  
1140.  
1141. <h2 class="wp-block-heading">Jigokumushi History</h2>
1142.  
1143.  
1144.  
1145. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/00.jpg" alt="jigokumushi ingredients" class="wp-image-25909"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/00.jpg" alt="jigokumushi ingredients" class="lazyload wp-image-25909"/></figure>
1146.  
1147.  
1148.  
1149. <p>Jigoku Mushi has a long history, dating back to the Edo period. Inns and other establishments have traditionally served it as a dish of hospitality. The document <em>Tsurumi Shichiyu no Ki</em> confirms that Jigoku Mushi cuisine existed during the Edo period. This record details the characteristics of each hot spring in the Tsurumi area and traces the history of Jigoku Mushi.</p>
1150.  
1151.  
1152.  
1153. <p>One section describes a hot spring called &#8220;Imai no Yu,&#8221; stating, &#8220;Local people regularly steam food here.&#8221; Villagers would spread straw over the steaming area known as Jigoku, pour water over it, place mochi, potatoes, red rice, and other ingredients on top, cover them with more straw, and steam everything. Additionally, people sold sweets made with Jigoku steaming at the tourist facility Teruyu.</p>
1154.  
1155.  
1156.  
1157. <p>According to one story, a Kyoto confectioner traveling back from Nagasaki tried camellia mochi steamed in Jigoku. Delighted by its taste, he compared it to the sweets made with the famous water from the Kamo River and bought a large quantity to take home.</p>
1158.  
1159.  
1160.  
1161. <h2 class="wp-block-heading">Jigokumushi Ingredients</h2>
1162.  
1163.  
1164.  
1165. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/323A0683.jpg" alt="hotspring vegetables" class="wp-image-25907"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/323A0683.jpg" alt="hotspring vegetables" class="lazyload wp-image-25907"/></figure>
1166.  
1167.  
1168.  
1169. <p>Any ingredients are OK. Shrimp, crab, scallops, seafood such as sea bream and horse mackerel. Pork, chicken, beef, and even simple potatoes and eggs are excellent. You can steam cabbage and pork together, or potatoes and chicken at the same time, and you can arrange it however you like.</p>
1170.  
1171.  
1172.  
1173. <h2 class="wp-block-heading">Jigokumushi Health Benefits</h2>
1174.  
1175.  
1176.  
1177. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="443" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1.jpg" alt="hell steamed cuisine" class="wp-image-25906"/></noscript><img decoding="async" width="640" height="443" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='443'%20viewBox='0%200%20640%20443'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1.jpg" alt="hell steamed cuisine" class="lazyload wp-image-25906"/></figure>
1178.  
1179.  
1180.  
1181. <p>This simple method of cooking, just by steaming the ingredients, preserves the flavor and nutrients of the ingredients while also adding the nutrients of the hot springs. It also removes excess fat, making it very healthy! Steaming with mineral-rich hot spring steam brings out the natural umami and sweetness of the ingredients. It has a light salty, refreshing taste. You can enjoy a different flavor from regular steamed dishes.</p>
1182.  
1183.  
1184.  
1185. <h2 class="wp-block-heading">FAQ</h2>
1186.  
1187.  
1188.  
1189. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1190. <div class="swell-block-faq__item"><dt class="faq_q">Can I bring my own ingredients for the hell-steaming experience?</dt><dd class="faq_a">
1191. <p>At many facilities, bringing your own ingredients is allowed, but there may be a usage fee. Since rules vary by facility, it’s important to check in advance.</p>
1192. </dd></div>
1193.  
1194.  
1195.  
1196. <div class="swell-block-faq__item"><dt class="faq_q">How long does it take to cook with hell-steaming?</dt><dd class="faq_a">
1197. <p>It depends on the ingredients, but generally it takes about 20 to 30 minutes. It’s recommended to allow plenty of time for the experience.</p>
1198. </dd></div>
1199. </dl>
1200. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Can I bring my own ingredients for the hell-steaming experience?","acceptedAnswer":{"@type":"Answer","text":"<p>At many facilities, bringing your own ingredients is allowed, but there may be a usage fee. Since rules vary by facility, it’s important to check in advance.<\/p>"}},{"@type":"Question","name":"How long does it take to cook with hell-steaming?","acceptedAnswer":{"@type":"Answer","text":"<p>It depends on the ingredients, but generally it takes about 20 to 30 minutes. It’s recommended to allow plenty of time for the experience.<\/p>"}}]}</script>
1201.  
1202.  
1203.  
1204. <h2 class="wp-block-heading">Summary</h2>
1205.  
1206.  
1207.  
1208. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02.jpg" alt="preparing jigokumushi" class="wp-image-25908"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02.jpg" alt="preparing jigokumushi" class="lazyload wp-image-25908"/></figure>
1209.  
1210.  
1211.  
1212. <p>Jigokumushi is more than just a cooking method—it’s a unique way to experience Japan’s rich hot spring culture through food. The natural steam enhances flavors, creating a simple yet unforgettable taste. If you ever visit Beppu, don’t miss the chance to try freshly steamed seafood, vegetables, or eggs cooked this way. Whether at a local onsen or a specialty restaurant, Jigokumushi is a must-try experience that captures the essence of Japan’s geothermal wonders. Be sure to give it a taste!</p>
1213.  
1214.  
1215.  
1216. <p class="has-border -border04 is-style-bg_stripe">If you’re intrigued by Jigokumushi, you might also enjoy other unique Japanese steaming methods like <a href="https://www.foodinjapan.org/kansai/mushi-zushi/">Mushizushi </a>(steamed sushi) or <a href="https://www.foodinjapan.org/japan/kamameshi/">Kamameshi </a>(iron pot rice), both offering warm, flavorful dishes that highlight the beauty of slow, gentle cooking!</p>
1217. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/jigokumushi/">Jigokumushi (地獄蒸し)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1218. ]]></content:encoded>
1220. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/jigokumushi/feed/</wfw:commentRss>
1221. <slash:comments>0</slash:comments>
1224. </item>
1225. <item>
1226. <title>Savoring Japan in Bali: Authentic Japanese Dining Experiences in Ubud</title>
1227. <link>https://www.foodinjapan.org/article/authentic-japanese-dining-experiences-in-ubud/</link>
1228. <comments>https://www.foodinjapan.org/article/authentic-japanese-dining-experiences-in-ubud/#respond</comments>
1230. <dc:creator><![CDATA[ryo]]></dc:creator>
1231. <pubDate>Fri, 25 Apr 2025 13:26:44 +0000</pubDate>
1232. <category><![CDATA[Article]]></category>
1233. <category><![CDATA[Ubud]]></category>
1234. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26603</guid>
1235.  
1236. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175110.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='562'%20viewBox='0%200%20850%20562'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175110.avif" class="lazyload webfeedsFeaturedVisual" /></p>
1237. <p>If you&#8217;re having that kind of day – where only sushi or a hot, spicy bowl of ramen will do – OnBali&#8217;s experts have already found the best Japanese food in Bali. At first glance, Ubud, a town nestled in the central foothills of Bali&#8217;s Gianyar Regency, might not seem like the place for perfect [&#8230;]</p>
1238. <p>The post <a href="https://www.foodinjapan.org/article/authentic-japanese-dining-experiences-in-ubud/">Savoring Japan in Bali: Authentic Japanese Dining Experiences in Ubud</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1239. ]]></description>
1240. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175110.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='562'%20viewBox='0%200%20850%20562'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175110.avif" class="lazyload webfeedsFeaturedVisual" /></p>
1241. <p>If you&#8217;re having that kind of day – where only sushi or a hot, spicy bowl of ramen will do – <a href="https://onbali.com/">OnBali&#8217;s</a> experts have already found the best Japanese food in Bali. At first glance, Ubud, a town nestled in the central foothills of Bali&#8217;s Gianyar Regency, might not seem like the place for perfect sushi. But look a little closer, and you&#8217;ll find chefs in the jungle who handle tuna like it&#8217;s Tokyo and serve ramen you won&#8217;t want to share.</p>
1242.  
1243.  
1244.  
1245. <p>Japanese cuisine in Ubud isn&#8217;t just about fish and soy sauce – it&#8217;s about attention to detail and flavor balance that fits right into the island&#8217;s laid-back energy. This shortlist includes the best Japanese spots in town. &#8220;For everything else, check out OnBali&#8217;s guide to <a href="https://onbali.com/ubud/best-restaurants-in-ubud/">restaurants Ubud</a>.</p>
1246.  
1247.  
1248.  
1249. <h2 class="wp-block-heading"><a></a>1.&nbsp; TYGR Sushi</h2>
1250.  
1251.  
1252.  
1253. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="602" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image.png" alt="TYGR Sushi" class="wp-image-26606" style="width:800px"/></noscript><img decoding="async" width="602" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='401'%20viewBox='0%200%20602%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image.png" alt="TYGR Sushi" class="lazyload wp-image-26606" style="width:800px"/></figure>
1254.  
1255.  
1256.  
1257. <p class="has-text-align-center"><br>📍 Jl. Penestanan Kelod No. 8, Ubud, Bali 80571</p>
1258.  
1259.  
1260.  
1261. <p>TYGR Sushi is what you go for when you&#8217;re craving sushi – without the white tablecloths or formal vibes. Already loved in Canggu and Berawa, the chain has made its way to Ubud with the same familiar formula: wide selection, fresh ingredients, fair prices, and a relaxed atmosphere you&#8217;ll want to linger in.</p>
1262.  
1263.  
1264.  
1265. <p>The menu covers more than 30 rolls – tuna, shrimp, jackfruit, avocado, plus vegan options that actually feel exciting. Add bowls, soups, noodles, and desserts like mochi or matcha cream doughnuts, and you have the entire spread. TYGR doesn&#8217;t try to be traditional – it just delivers some of the most approachable and satisfying Japanese food Bali has to offer.</p>
1266.  
1267.  
1268.  
1269. <p>The space is cool (literally – there&#8217;s AC), the service is fast, and the mood is laid-back. It&#8217;s where you come hungry, order freely, and leave full without thinking twice.</p>
1270.  
1271.  
1272.  
1273. <h2 class="wp-block-heading"><a></a>2.&nbsp; Kojin Japanese Restaurant</h2>
1274.  
1275.  
1276.  
1277. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="600" height="338" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-1.png" alt="Kojin Japanese Restaurant" class="wp-image-26607" style="width:800px"/></noscript><img decoding="async" width="600" height="338" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='338'%20viewBox='0%200%20600%20338'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-1.png" alt="Kojin Japanese Restaurant" class="lazyload wp-image-26607" style="width:800px"/></figure>
1278.  
1279.  
1280.  
1281. <p class="has-text-align-center"><br>📍 Jl. Raya Desa Kenderan No. 88A, Kenderan, Tegallalang, Bali 80561</p>
1282.  
1283.  
1284.  
1285. <p>Kojin, located at Aksari Resort (and open to everyone), offers three distinct formats, depending on your curiosity and appetite:</p>
1286.  
1287.  
1288.  
1289. <ul class="wp-block-list">
1290. <li>Teppanyaki, where the chef cooks everything in front of you – flames, truffle oil, flair included.</li>
1291.  
1292.  
1293.  
1294. <li>Kaiseki, a traditional multi-course Japanese dinner served with precision and grace.</li>
1295.  
1296.  
1297.  
1298. <li>Irori, a rare sight in Bali, where food is slow-cooked over charcoal in an open hearth at the center of the room – aromatic, deliberate, and deeply satisfying.</li>
1299. </ul>
1300.  
1301.  
1302.  
1303. <p>The menu features wagyu, Tasmanian salmon, caviar-topped rolls, and desserts with yuzu and matcha. Every detail is considered – from textures to the plates they&#8217;re served on. The space blends warm wood, low lighting, and jungle views through glass. It&#8217;s peaceful without being stiff – great for anniversaries or a thoughtful dinner with friends.</p>
1304.  
1305.  
1306.  
1307. <p>Kojin isn&#8217;t just one of the top restaurants in Ubud; it&#8217;s also a love letter to Japanese cuisine written with the rhythm of Bali food – local, elegant, and full of intent. Advanced booking is a good idea, especially if you want to try the Omakase. There aren&#8217;t many seats, and those in the know tend to book early.</p>
1308.  
1309.  
1310.  
1311. <h2 class="wp-block-heading"><a></a>3.&nbsp; Kyoka Japanese Kitchen</h2>
1312.  
1313.  
1314.  
1315. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="682" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/photo_2025-04-29_13-38-14-1024x682.jpg" alt="Kyoka Japanese Kitchen" class="wp-image-26735" style="width:800px"/></noscript><img decoding="async" width="1024" height="682" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/photo_2025-04-29_13-38-14-1024x682.jpg" alt="Kyoka Japanese Kitchen" class="lazyload wp-image-26735" style="width:800px"/></figure>
1316.  
1317.  
1318.  
1319. <p>Kyoka is a Japanese restaurant in Ubud where sushi, ramen, and cocktails all share the menu without stepping on each other&#8217;s toes. The cooking leans into Kyoto-style home comfort – nothing overdone, everything about balance and flavor. You&#8217;ll find warm salads, gyoza, rice bowls, avocado teriyaki, and a lineup of rolls that keeps things interesting without overcomplicating it.</p>
1320.  
1321.  
1322.  
1323. <p>OnBali&#8217;s author Mariia Ipatova says the real highlight is the bar: &#8220;One of the co-owners is a pro mixologist, and he&#8217;s having fun here. Everything from liqueurs to bitters is made in-house. Cocktails with yuzu, sake, ginger, and even shiitake aren&#8217;t there for show – they&#8217;re there because they taste amazing. And everything follows a zero-waste philosophy: citrus rinds become infusions, leftovers get fermented.&#8221;</p>
1324.  
1325.  
1326.  
1327. <p>Soft lighting, wood tones, quiet music, and a dining room that invites you to stay longer than you meant to – Kyoka isn&#8217;t loud. Still, it&#8217;s quietly one of the best restaurants in Ubud, Bali.</p>
1328.  
1329.  
1330.  
1331. <h2 class="wp-block-heading"><a></a>4.&nbsp; Mori</h2>
1332.  
1333.  
1334.  
1335. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="602" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-2.png" alt="Mori" class="wp-image-26608" style="width:800px"/></noscript><img decoding="async" width="602" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='401'%20viewBox='0%200%20602%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-2.png" alt="Mori" class="lazyload wp-image-26608" style="width:800px"/></figure>
1336.  
1337.  
1338.  
1339. <p class="has-text-align-center"><br>Jl. Bisma No. 68, Ubud, Bali 80571</p>
1340.  
1341.  
1342.  
1343. <p>Mori is ten seats around a teppanyaki counter, quiet conversation, a kitchen within arm&#8217;s reach, and a dinner that feels like watching a painting come to life. Located inside Bisma Eight, the restaurant runs a set-dinner format where every course is served to all guests at once – less like a typical meal but more like a private culinary rehearsal.</p>
1344.  
1345.  
1346.  
1347. <p>The menu changes with the seasons, but the tone stays the same: Japanese techniques, Balinese touches, and zero fuss. Expect an amuse-bouche with caviar, crab with sweet potato, seafood rice, or sake crepes. The set usually includes 6–8 courses, with the option to add lobster or scallops.</p>
1348.  
1349.  
1350.  
1351. <p>From 6 to 10 PM, they offer a solid reason to come early: two cocktails for just IDR 190,000. The space is warm wood, soft lighting, and rice fields through the windows. This isn&#8217;t a place you stumble into – it&#8217;s one you choose for a thoughtful evening. Or simply for some of the best food in Bali.</p>
1352.  
1353.  
1354.  
1355. <h2 class="wp-block-heading"><a></a>Conclusion</h2>
1356.  
1357.  
1358.  
1359. <p>Japanese restaurants in Ubud impress with quality, but there are a few things worth knowing before you go:</p>
1360.  
1361.  
1362.  
1363. <ul class="wp-block-list">
1364. <li>Book ahead, especially if you&#8217;re planning dinner after 6 PM. Even the smaller spots fill up fast – there are more visitors than tables.</li>
1365.  
1366.  
1367.  
1368. <li>Ask about ingredients if you have dietary restrictions – some rolls include peanuts, sesame, or fermented sauces that aren&#8217;t always listed on the menu.</li>
1369.  
1370.  
1371.  
1372. <li>Check for added tax and service fees – many menus don&#8217;t include them, so expect to add 15–21% to the final bill.</li>
1373. </ul>
1374.  
1375.  
1376.  
1377. <p>And suppose you&#8217;re ready to explore Ubud beyond sushi and ramen. In that case, OnBali has a full lineup of restaurants – pan-Asian menus, vegan lunches, wood-fired pizza, and cocktails.</p>
1378. <p>The post <a href="https://www.foodinjapan.org/article/authentic-japanese-dining-experiences-in-ubud/">Savoring Japan in Bali: Authentic Japanese Dining Experiences in Ubud</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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