Congratulations!

[Valid RSS] This is a valid RSS feed.

Recommendations

This feed is valid, but interoperability with the widest range of feed readers could be improved by implementing the following recommendations.

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

  1. <?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
  2. xmlns:content="http://purl.org/rss/1.0/modules/content/"
  3. xmlns:wfw="http://wellformedweb.org/CommentAPI/"
  4. xmlns:dc="http://purl.org/dc/elements/1.1/"
  5. xmlns:atom="http://www.w3.org/2005/Atom"
  6. xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
  7. xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
  8. >
  9.  
  10. <channel>
  11. <title>Food in Japan</title>
  12. <atom:link href="https://www.foodinjapan.org/feed/" rel="self" type="application/rss+xml" />
  13. <link>https://www.foodinjapan.org/</link>
  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
  15. <lastBuildDate>Sun, 18 May 2025 07:29:38 +0000</lastBuildDate>
  16. <language>en-US</language>
  17. <sy:updatePeriod>
  18. hourly </sy:updatePeriod>
  19. <sy:updateFrequency>
  20. 1 </sy:updateFrequency>
  21. <generator>https://wordpress.org/?v=6.8.1</generator>
  22.  
  23. <image>
  24. <url>https://www.foodinjapan.org/wp-content/uploads/2022/11/cropped-LogoMark2-32x32.png</url>
  25. <title>Food in Japan</title>
  26. <link>https://www.foodinjapan.org/</link>
  27. <width>32</width>
  28. <height>32</height>
  29. </image>
  30. <item>
  31. <title>Savoring Summer Flavors by the River: Your Guide to Japanese Kawadoko Dining</title>
  32. <link>https://www.foodinjapan.org/article/kawadoko/</link>
  33. <comments>https://www.foodinjapan.org/article/kawadoko/#respond</comments>
  35. <dc:creator><![CDATA[ryo]]></dc:creator>
  36. <pubDate>Sat, 17 May 2025 12:52:40 +0000</pubDate>
  37. <category><![CDATA[Article]]></category>
  38. <category><![CDATA[Kansai]]></category>
  39. <category><![CDATA[Kyoto]]></category>
  40. <category><![CDATA[Japanese Summer Cuisine]]></category>
  41. <category><![CDATA[Kaiseki]]></category>
  42. <category><![CDATA[kaiseki meals]]></category>
  43. <category><![CDATA[kamo river noryo-yuka]]></category>
  44. <category><![CDATA[kawadoko]]></category>
  45. <category><![CDATA[kawadoko dining]]></category>
  46. <category><![CDATA[kawadoko food]]></category>
  47. <category><![CDATA[kawadoko river dining]]></category>
  48. <category><![CDATA[kyoto river restaurants]]></category>
  49. <category><![CDATA[Kyoto Summer Food]]></category>
  50. <category><![CDATA[nagashi somen experience]]></category>
  51. <category><![CDATA[outdoor dining japan]]></category>
  52. <category><![CDATA[seasonal dishes kyoto]]></category>
  53. <category><![CDATA[Summer Style]]></category>
  54. <category><![CDATA[traditional Japanese food]]></category>
  55. <guid isPermaLink="false">https://www.foodinjapan.org/?p=27117</guid>
  56.  
  57. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/kawadoko-1024x683.avif" class="webfeedsFeaturedVisual" /></noscript><img alt 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/kawadoko-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  58. <p>In the sweltering Japanese summer, there&#8217;s a special dining experience that offers a delightful escape from the heat: enjoying a meal on a &#8220;kawadoko&#8221; (or &#8220;kawayuka&#8221;). Dining with the murmuring river as your soundtrack, caressed by cool breezes, is pure bliss. This guide will introduce you to what kawadoko is, when you can enjoy it, [&#8230;]</p>
  59. <p>The post <a href="https://www.foodinjapan.org/article/kawadoko/">Savoring Summer Flavors by the River: Your Guide to Japanese Kawadoko Dining</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  60. ]]></description>
  61. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/kawadoko-1024x683.avif" class="webfeedsFeaturedVisual" /></noscript><img alt 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/kawadoko-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  62. <p>In the sweltering Japanese summer, there&#8217;s a special dining experience that offers a delightful escape from the heat: enjoying a meal on a <strong>&#8220;kawadoko&#8221;</strong> (or <strong>&#8220;kawayuka&#8221;</strong>). Dining with the murmuring river as your soundtrack, caressed by cool breezes, is pure bliss.</p>
  63.  
  64.  
  65.  
  66. <p>This guide will introduce you to what kawadoko is, when you can enjoy it, and most importantly, the delicious array of foods you can savor there, with a special focus on culinary delights. We&#8217;ll also highlight some recommended restaurants for different types of cuisine. By the end, you&#8217;ll undoubtedly be eager to experience these unique summer tastes for yourself!</p>
  67.  
  68.  
  69.  
  70. <h2 class="wp-block-heading">First Things First: What is &#8220;Kawadoko&#8221; &amp; When Can You Enjoy It?</h2>
  71.  
  72.  
  73.  
  74. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/24559966_s-800x534.avif" alt="kyoto kawadoko" class="wp-image-27121" style="width:800px"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/24559966_s-800x534.avif" alt="kyoto kawadoko" class="lazyload wp-image-27121" style="width:800px"/></figure>
  75.  
  76.  
  77.  
  78. <p>Kawadoko are specially constructed outdoor dining platforms set up primarily during the summer, either over a river or in a spot with a clear view of the flowing water. They are affectionately known as &#8220;kawayuka&#8221; in Kyoto and &#8220;kawadoko&#8221; in areas like Kibune and Osaka.</p>
  79.  
  80.  
  81.  
  82. <p>Their greatest appeal is undoubtedly the <strong>exceptional location</strong>. The cool breeze drifting over the water acts as a natural air conditioner, creating a refreshing oasis far from the city&#8217;s heat. The beautiful natural scenery, enhanced by the enchanting glow of lanterns at night, elevates the dining experience.</p>
  83.  
  84.  
  85.  
  86. <p>Kawadoko is a culinary culture born from ancient Japanese wisdom and aesthetics, a way to escape the harsh summer heat and enjoy delicious food.</p>
  87.  
  88.  
  89.  
  90. <h3 class="wp-block-heading">The &#8220;Kawadoko&#8221; Season</h3>
  91.  
  92.  
  93.  
  94. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="1067" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/24041057_s-800x1067.avif" alt="kawadoko - kifune" class="wp-image-27122" style="width:auto;height:800px"/></noscript><img decoding="async" width="800" height="1067" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='1067'%20viewBox='0%200%20800%201067'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/24041057_s-800x1067.avif" alt="kawadoko - kifune" class="lazyload wp-image-27122" style="width:auto;height:800px"/></figure>
  95.  
  96.  
  97.  
  98. <p>The period when kawadoko are set up varies by region and establishment, but it generally spans from <strong>early summer to early autumn</strong>.</p>
  99.  
  100.  
  101.  
  102. <ul class="wp-block-list">
  103. <li><strong>Kyoto&#8217;s Kamo River Noryo-yuka:</strong>
  104. <ul class="wp-block-list">
  105. <li>Typically operates from <strong>May 1st to around September 30th</strong> each year.</li>
  106.  
  107.  
  108.  
  109. <li>In May and September, many establishments offer <strong>&#8220;hiru-yuka&#8221;</strong> (daytime platforms), allowing for relatively affordable lunches. From June to August, they are generally open only in the evening (though some may offer daytime service). Comfort levels can vary depending on the weather, such as during the rainy season or intense late summer heat.<br></li>
  110. </ul>
  111. </li>
  112.  
  113.  
  114.  
  115. <li><strong>Kyoto&#8217;s Kibune Kawadoko:</strong>
  116. <ul class="wp-block-list">
  117. <li>These can also be enjoyed from <strong>around May 1st to late September</strong>.</li>
  118.  
  119.  
  120.  
  121. <li>Kibune is noticeably cooler than central Kyoto, offering a refreshing, cool atmosphere even in midsummer, making it a popular retreat. The peak season is from the end of the rainy season through August.<br></li>
  122. </ul>
  123. </li>
  124.  
  125.  
  126.  
  127. <li><strong>Other Regions:</strong>
  128. <ul class="wp-block-list">
  129. <li>Places like Osaka&#8217;s Kitahama Terrace or Minoh&#8217;s kawadoko generally operate during the summer months (around June to September), but it&#8217;s best to check with individual establishments for specific dates.</li>
  130. </ul>
  131. </li>
  132. </ul>
  133.  
  134.  
  135.  
  136. <p><strong>Key Points for Timing:</strong></p>
  137.  
  138.  
  139.  
  140. <ul class="wp-block-list">
  141. <li><strong>Best Time to Book:</strong> For popular periods (especially weekends in July and August), early booking is essential. Some restaurants start taking reservations months in advance.</li>
  142.  
  143.  
  144.  
  145. <li><strong>Weather Watch:</strong> During the rainy season (late June to mid-July) or typhoon season, kawadoko may be unavailable due to weather. Always check the restaurant&#8217;s website for updates.</li>
  146. </ul>
  147.  
  148.  
  149.  
  150. <h2 class="wp-block-heading">Savoring Summer&#8217;s Bounty: Foods to Enjoy on a Kawadoko (with Restaurant info)</h2>
  151.  
  152.  
  153.  
  154. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="534" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/22222189_s-800x534.avif" alt="kawadoko near river" class="wp-image-27123" style="width:800px"/></noscript><img decoding="async" width="800" height="534" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='534'%20viewBox='0%200%20800%20534'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/22222189_s-800x534.avif" alt="kawadoko near river" class="lazyload wp-image-27123" style="width:800px"/></figure>
  155.  
  156.  
  157.  
  158. <p>So, what kinds of delicious dishes can you expect on a kawadoko? While offerings vary, here are some representative culinary experiences:</p>
  159.  
  160.  
  161.  
  162. <h3 class="wp-block-heading">1. Kyoto Cuisine (Kyo-ryori) &amp; Kaiseki: Traditional Flavors in a Special Setting</h3>
  163.  
  164.  
  165.  
  166. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/3755926_s-1024x768.avif" alt="kawadoko food" class="wp-image-27124" style="width:800px"/></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/2025/05/3755926_s-1024x768.avif" alt="kawadoko food" class="lazyload wp-image-27124" style="width:800px"/></figure>
  167.  
  168.  
  169.  
  170. <ul class="wp-block-list">
  171. <li><strong>Characteristics:</strong> Many establishments along Kyoto&#8217;s Kamo River and in Kibune offer authentic Kyo-ryori (Kyoto cuisine) or multi-course Kaiseki meals. These dishes, featuring an abundance of seasonal ingredients and beautiful presentation, are a true epitome of Japanese culinary art.</li>
  172.  
  173.  
  174.  
  175. <li><strong>Example Dishes:</strong> <em>Hassun</em> (an assortment of seasonal mountain and sea delicacies), <em>otsukuri</em> (fresh sashimi), grilled <em>ayu</em> (sweetfish), <em>hamo</em> (conger eel) dishes, simmered summer vegetables.</li>
  176.  
  177.  
  178.  
  179. <li><strong>Best For:</strong> Special occasions or when you want to leisurely savor traditional Japanese flavors. These are often full-course meals.</li>
  180. </ul>
  181.  
  182.  
  183.  
  184. <h4 class="wp-block-heading"><strong>Recommended Restaurants</strong></h4>
  185.  
  186.  
  187.  
  188. <p><strong>Restaurant Name: Tsuruse</strong><br>A three-story wooden building built in 1927, registered as a National Tangible Cultural Property. The ¥10,800 &#8220;Kyoto Kaiseki Course&#8221; includes a nine-item seasonal sashimi platter for the hassun (appetizer), and on the veranda seats overlooking the Kamo River, you can enjoy Kyoto Kujo green onion dobinmushi (earthen teapot soup) with the river breeze.</p>
  189.  
  190.  
  191.  
  192. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/2xxHcovkNLPC8XCv7" target="_blank" rel="noreferrer noopener">Higashihashizumecho, Gojo Agaru, Kiyamachi, Shimogyo Ward, Kyoto City</a><br>Website: <a href="http://www.tsuruse.co.jp" target="_blank" rel="noreferrer noopener">http://www.tsuruse.co.jp</a></p>
  193.  
  194.  
  195.  
  196. <p><strong>Restaurant Name: Tankuma Kitamise Main Branch</strong><br>A traditional Japanese restaurant that was the setting for Junichiro Tanizaki&#8217;s &#8220;The Makioka Sisters&#8221;. The ¥15,000 &#8220;Tsuki Kaiseki&#8221; is famous for its grilled snow crab shell from Tango and a hassun using 30 kinds of Kyoto vegetables. They use a cooling system that circulates the underflow water of the Kamo River beneath the floor .</p>
  197.  
  198.  
  199.  
  200. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/hV886hWGUf8GiVJu7" target="_blank" rel="noreferrer noopener">355 Kamiyacho, Shijo Agaru, Nishikiyamachi Dori, Nakagyo Ward, Kyoto City</a><br>Website: <a href="http://www.tankumakita.jp" target="_blank" rel="noreferrer noopener">http://www.tankumakita.jp</a> </p>
  201.  
  202.  
  203.  
  204. <p><strong>Restaurant Name: Kifune Sagenta</strong><br>An innovative self-service style Kawadoko restaurant. The combination of the &#8220;Kyosai Bento&#8221; (¥3,990) using 25 small dishes and matcha cream soda is popular with younger people. There is a completely reservation-only private night plan (¥50,000/2 hours).</p>
  205.  
  206.  
  207.  
  208. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/wVoXwLLhfzQQ5rH58" target="_blank" rel="noreferrer noopener">91 Kuramakifunecho, Sakyo Ward, Kyoto City</a><br>Website: <a href="https://ugenta.co.jp/sagenta" target="_blank" rel="noreferrer noopener">https://ugenta.co.jp/sagenta</a> </p>
  209.  
  210.  
  211.  
  212. <h3 class="wp-block-heading">2. Nagashi Somen: Experience a Summer Tradition at its Source!</h3>
  213.  
  214.  
  215.  
  216. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/22880430_s.jpg" alt="Nagashi somen on circular system" class="wp-image-20521" style="width:800px"/></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/2024/07/22880430_s.jpg" alt="Nagashi somen on circular system" class="lazyload wp-image-20521" style="width:800px"/></figure>
  217.  
  218.  
  219.  
  220. <ul class="wp-block-list">
  221. <li><strong>Characteristics:</strong> Especially popular at Kibune&#8217;s kawadoko, &#8220;<a href="https://www.foodinjapan.org/kyushu/miyazaki/nagashi-somen/">nagashi somen</a>&#8221; (flowing noodles) is a quintessential summer experience. Catching thin wheat noodles as they flow down a bamboo chute is an entertaining culinary activity for all ages.</li>
  222.  
  223.  
  224.  
  225. <li><strong>How to Enjoy:</strong> Slurp down the cool somen noodles with various condiments (green onion, ginger, myoga ginger) while listening to the river.</li>
  226.  
  227.  
  228.  
  229. <li><strong>Best For:</strong> A more casual and interactive kawadoko experience. Check for availability, as it might be seasonal or require reservations.</li>
  230. </ul>
  231.  
  232.  
  233.  
  234. <h4 class="wp-block-heading"><strong>Recommended Restaurants</strong></h4>
  235.  
  236.  
  237.  
  238. <p><strong>Restaurant Name: Kibunesou</strong><br>A ryokan (Japanese inn) and restaurant founded in the Taisho era. Their Kawadoko cuisine features creative Kaiseki (from ¥16,500) that emphasizes visual presentation, such as conger eel jelly and kudzu noodles shaped like ice pillars. A unique feature is the &#8220;Acoustic Design Room&#8221; which considers the sound effects of the waterfall.</p>
  239.  
  240.  
  241.  
  242. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/xVNGQ7qbAh6PMrhU8" target="_blank" rel="noreferrer noopener">50 Kuramakifunecho, Sakyo Ward, Kyoto City</a><br>Website: <a href="http://www.kibunesou.com" target="_blank" rel="noreferrer noopener">http://www.kibunesou.com</a></p>
  243.  
  244.  
  245.  
  246. <p><strong>Restaurant Name: Hirobun</strong><br>Located at the uppermost reaches of the Kifune River, this is a long-established traditional Japanese restaurant famous for its summer-only &#8220;Nagashi Somen&#8221; (flowing noodles). In the special seats with a close-up view of the 5m high waterfall, they offer Kyoto Kaiseki (from ¥13,000) including tempura of conger eel and salt-grilled sweetfish. In winter, you can enjoy hot pot dishes around an irori hearth .</p>
  247.  
  248.  
  249.  
  250. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/8RrJRDRSVCkCXYgb7" target="_blank" rel="noreferrer noopener">87 Kuramakifunecho, Sakyo Ward, Kyoto City</a><br>Website: <a href="https://hirobun.co.jp">https://hirobun.co.jp</a></p>
  251.  
  252.  
  253.  
  254. <h3 class="wp-block-heading">3. Hot Pot (Nabe): Surprising? Yes, but Delicious SummerKawadoko Nabe!</h3>
  255.  
  256.  
  257.  
  258. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2021/05/57731ec3-mie-free-virtual-event-sukiyaki-.jpg" alt="Sukiyaki すき焼き" class="wp-image-7851" style="width:800px"/></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/2021/05/57731ec3-mie-free-virtual-event-sukiyaki-.jpg" alt="Sukiyaki すき焼き" class="lazyload wp-image-7851" style="width:800px"/></figure>
  259.  
  260.  
  261.  
  262. <ul class="wp-block-list">
  263. <li><strong>Characteristics:</strong> Hot pot in the summer? It might seem counterintuitive, but enjoying a warm nabe in the cool kawadoko environment can be surprisingly delightful. It&#8217;s especially comforting on slightly cooler evenings.</li>
  264.  
  265.  
  266.  
  267. <li><strong>Example Dishes:</strong> <em>Hamo-shabu</em> (conger eel shabu-shabu), <a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/">sukiyaki</a>, chicken hot pot.</li>
  268.  
  269.  
  270.  
  271. <li><strong>Best For:</strong> Group dining or on slightly cooler days.</li>
  272. </ul>
  273.  
  274.  
  275.  
  276. <h4 class="wp-block-heading"><strong>Recommended Restaurants (Kyoto):</strong></h4>
  277.  
  278.  
  279.  
  280. <p><strong>Restaurant Name: Pontocho Izumoya</strong><br>An eel specialty restaurant that relocated to Kyoto after being damaged in the Great Kanto Earthquake. The ¥6,600 &#8220;Noryo Kaiseki&#8221; features domestic eel grilled over binchotan charcoal, with Kyoto-produced sansho pepper sprinkled on for the final touch. From the &#8220;Unkai no Ma&#8221; room on the 3rd floor, you can see a panoramic view of Mt. Daimonji.<br></p>
  281.  
  282.  
  283.  
  284. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/cWX2TnEj8B5zrKkp8" target="_blank" rel="noreferrer noopener">Shijo Agaru, Pontocho Dori, Nakagyo Ward, Kyoto City</a><br>Website: <a href="http://www.izumoya.jp" target="_blank" rel="noreferrer noopener">http://www.izumoya.jp</a></p>
  285.  
  286.  
  287.  
  288. <p><strong>Restaurant Name: Toriyasa</strong><br>Founded in 1788, this is a long-established chicken specialty restaurant located in a machiya (traditional townhouse) that is a registered tangible cultural property. Their signature mizutaki (chicken hot pot) with chicken bone broth simmered for three days and bone-in Tamba jidori chicken is exquisite, and it has a history of being visited by Ryoma Sakamoto. In the summer, you can enjoy the traditional taste and coolness on the Kamo River Noryo Yuka (riverside dining platform).<br></p>
  289.  
  290.  
  291.  
  292. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/SaR5EJfCKd2TtDED8" target="_blank" rel="noreferrer noopener">136 Saitocho, Shijo Sagaru, Nishiishigaki Dori, Shimogyo Ward, Kyoto City</a><br>Website: <a href="https://www.toriyasa.com/" target="_blank" rel="noreferrer noopener">https://www.toriyasa.com/</a><br></p>
  293.  
  294.  
  295.  
  296. <h3 class="wp-block-heading">4. International Cuisine &amp; Cafes: Modern Kawadoko for Casual Enjoyment</h3>
  297.  
  298.  
  299.  
  300. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="622" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/3871559_s-622x1024.avif" alt="kawayuka - international cuisine" class="wp-image-27125"/></noscript><img decoding="async" width="622" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='622'%20height='1024'%20viewBox='0%200%20622%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/3871559_s-622x1024.avif" alt="kawayuka - international cuisine" class="lazyload wp-image-27125"/></figure>
  301.  
  302.  
  303.  
  304. <ul class="wp-block-list">
  305. <li><strong>Characteristics:</strong> Along Kyoto&#8217;s Kamo River, you&#8217;ll find not only Kyo-ryori but also establishments offering Italian, French, Chinese, and ethnic cuisines, as well as cafes and bars with noryo-yuka.</li>
  306.  
  307.  
  308.  
  309. <li><strong>Example Dishes:</strong> Pasta, pizza, ajillo, authentic Chinese dishes, creative cocktails, and desserts.</li>
  310.  
  311.  
  312.  
  313. <li><strong>Best For:</strong> Those who prefer non-traditional Japanese food, or younger diners looking for a trendy, casual kawadoko experience.</li>
  314. </ul>
  315.  
  316.  
  317.  
  318. <h4 class="wp-block-heading"><strong>Recommended Restaurants (Kyoto, Kamo River Noryo-yuka):</strong></h4>
  319.  
  320.  
  321.  
  322. <p><strong>Restaurant Name: Mimasuya ITALIANO</strong><br>An Italian dining spot located in Pontocho. You can enjoy Kyoto-style Italian dishes using Kyoto vegetables and seasonal ingredients. There are 90 seats including terrace seats overlooking the Kamo River and couple seats, and on the Noryo Yuka, you can casually enjoy Italian lunch or dinner with chairs and tables.</p>
  323.  
  324.  
  325.  
  326. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/Tj5HxKP7eFNzHisE8" target="_blank" rel="noreferrer noopener">140-2 Wakamatsucho, Nakagyo Ward, Kyoto City</a><br>Website: <a href="https://mimasuya-italiano.owst.jp/" target="_blank" rel="noreferrer noopener">https://mimasuya-italiano.owst.jp/</a></p>
  327.  
  328.  
  329.  
  330. <p><strong>Restaurant Name:Tohkasaikan Main Branch</strong><br>Founded in 1924, this is one of Japan&#8217;s oldest existing Chinese restaurants located along the Kamo River. You can enjoy authentic Beijing cuisine in a Western-style building designed by Vories. In the summer, you can enjoy traditional Chinese food and the river breeze on the Noryo Yuka, making it a popular long-established restaurant for tourists.</p>
  331.  
  332.  
  333.  
  334. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/r9PL2Hmcb9agX8a89" target="_blank" rel="noreferrer noopener">Shijo Ohashi Nishizume, Shimogyo Ward, Kyoto City</a><br>Website: <a href="https://www.tohkasaikan.com/" target="_blank" rel="noreferrer noopener">https://www.tohkasaikan.com/</a></p>
  335.  
  336.  
  337.  
  338. <h2 class="wp-block-heading">Tips for Enjoying Your Kawadoko Meal</h2>
  339.  
  340.  
  341.  
  342. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/27719038_s-1024x576.avif" alt="kawadoko at night" class="wp-image-27126" style="width:800px"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/27719038_s-1024x576.avif" alt="kawadoko at night" class="lazyload wp-image-27126" style="width:800px"/></figure>
  343.  
  344.  
  345.  
  346. <ul class="wp-block-list">
  347. <li><strong>Book in Advance:</strong> Essential, especially for popular spots and weekends.</li>
  348.  
  349.  
  350.  
  351. <li><strong>Check the Budget:</strong> Prices vary significantly. Review menus, course options, and prices beforehand.</li>
  352.  
  353.  
  354.  
  355. <li><strong>Dress Comfortably &amp; Prepare:</strong> Casual attire is fine. Bring a light jacket for cooler evenings and insect repellent.</li>
  356.  
  357.  
  358.  
  359. <li><strong>Confirm Weather &amp; Cancellation Policies:</strong> As it&#8217;s outdoor seating, operations can be affected by rain. Check cancellation policies too.</li>
  360. </ul>
  361.  
  362.  
  363.  
  364. <h2 class="wp-block-heading">Conclusion</h2>
  365.  
  366.  
  367.  
  368. <p>Dining on a kawadoko is more than just a delicious meal; it&#8217;s an unforgettable experience enriched by the unique atmosphere, the refreshing coolness, and the distinct sense of season.</p>
  369.  
  370.  
  371.  
  372. <p>From the delicate flavors of Kyo-ryori and the fun of nagashi somen to the warmth of a shared hot pot or the delightful pairing of modern cuisine with scenic views, kawadoko offers a diverse range of culinary pleasures.</p>
  373.  
  374.  
  375.  
  376. <p>This summer, why not visit a kawadoko and immerse yourself in Japan&#8217;s beautiful nature while savoring exceptional seasonal delicacies? It&#8217;s bound to be a wonderfully satisfying memory for both your heart and your stomach.</p>
  377. <p>The post <a href="https://www.foodinjapan.org/article/kawadoko/">Savoring Summer Flavors by the River: Your Guide to Japanese Kawadoko Dining</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  378. ]]></content:encoded>
  380. <wfw:commentRss>https://www.foodinjapan.org/article/kawadoko/feed/</wfw:commentRss>
  381. <slash:comments>0</slash:comments>
  384. </item>
  385. <item>
  386. <title>Hishio (ひしお)</title>
  387. <link>https://www.foodinjapan.org/kanto/chiba-en/hishio/</link>
  388. <comments>https://www.foodinjapan.org/kanto/chiba-en/hishio/#respond</comments>
  390. <dc:creator><![CDATA[Krisha]]></dc:creator>
  391. <pubDate>Fri, 16 May 2025 17:38:47 +0000</pubDate>
  392. <category><![CDATA[Chiba]]></category>
  393. <category><![CDATA[Kanto]]></category>
  394. <category><![CDATA[condiment]]></category>
  395. <category><![CDATA[hishio]]></category>
  396. <category><![CDATA[Japanese food]]></category>
  397. <category><![CDATA[Local food in Japan]]></category>
  398. <category><![CDATA[regionalfoodjapan]]></category>
  399. <category><![CDATA[soy sauce]]></category>
  400. <category><![CDATA[Traditional Food in Japan]]></category>
  401. <category><![CDATA[ひしお]]></category>
  402. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26234</guid>
  403.  
  404. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/IMG_8765-450x300-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='450'%20height='300-'%20viewBox='0%200%20450%20300-'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/IMG_8765-450x300-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  405. <p>Hishio is a traditional Japanese fermented seasoning that has been enjoyed for centuries, known for its rich umami flavor. Made from soybeans, barley, and salt, it shares similarities with miso but has a taste closer to soy sauce. Hishio has a deep-rooted history in Japan, especially in regions like Choshi, where its fermentation process thrives [&#8230;]</p>
  406. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/hishio/">Hishio (ひしお)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  407. ]]></description>
  408. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/IMG_8765-450x300-1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='450'%20height='300-'%20viewBox='0%200%20450%20300-'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/IMG_8765-450x300-1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  409. <p>Hishio is a traditional Japanese fermented seasoning that has been enjoyed for centuries, known for its rich umami flavor. Made from soybeans, barley, and salt, it shares similarities with miso but has a taste closer to soy sauce. Hishio has a deep-rooted history in Japan, especially in regions like Choshi, where its fermentation process thrives in the local climate. In this article, we’ll dive into the fascinating history, uses, and cultural significance of hishio in Japan. Keep reading to discover more about this unique and versatile condiment!</p>
  410.  
  411.  
  412.  
  413. <h2 class="wp-block-heading">What is Hishio?</h2>
  414.  
  415.  
  416.  
  417. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/7d98c3781df5f188fba2a193a3e13135-scaled-1.jpg" alt="Hishio beans" class="wp-image-26326"/></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/2025/04/7d98c3781df5f188fba2a193a3e13135-scaled-1.jpg" alt="Hishio beans" class="lazyload wp-image-26326"/></figure>
  418.  
  419.  
  420.  
  421. <p>Hishio (ひしお) is a traditional Japanese fermented seasoning made from a mixture of soybeans, rice, and salt. It is similar to miso but differs in the ingredients and fermentation process. Hishio is typically used as a base for sauces, soups, or marinades, providing a rich umami flavor to dishes. Historically, it was one of the earliest forms of fermented condiments in Japan, used before miso became more popular. </p>
  422.  
  423.  
  424.  
  425. <h2 class="wp-block-heading">Hishio History</h2>
  426.  
  427.  
  428.  
  429. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/195_ext_01_0_L.jpg" alt="fermented beans" class="wp-image-26328"/></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/2025/04/195_ext_01_0_L.jpg" alt="fermented beans" class="lazyload wp-image-26328"/></figure>
  430.  
  431.  
  432.  
  433. <p>Hishio&#8217;s origins trace back to the Zhou dynasty in ancient China (722-481 BC), where it was mentioned in the Zhou Li. It was made by salting ingredients like fish and meat, adding sake, and aging them for about 100 days. The use of fermented seasonings dates back to pre-Christian times in China. In Japan, hishio was recorded in the Taiho Code of 701, with evidence that it was made from soybeans. It was popular among common people during the Nara period and later served by the aristocracy in the Heian period as a seasoning for dried foods. Both Murasaki Shikibu and Sei Shonagon also enjoyed hishio.</p>
  434.  
  435.  
  436.  
  437. <h2 class="wp-block-heading">About Choshi city</h2>
  438.  
  439.  
  440.  
  441. <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/bfaaf25b.jpg" alt="hishio" class="wp-image-26329"/></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/bfaaf25b.jpg" alt="hishio" class="lazyload wp-image-26329"/></figure>
  442.  
  443.  
  444.  
  445. <p>Choshi is popular for its soy sauce since the Edo period, thanks to its ideal climate for fermenting and maturing hishio and soy sauce. The warm winters, cool summers, and stable temperatures create perfect conditions for koji. During the Edo period, soy sauce makers thrived in Choshi, and this condiment became a vital seasoning served with meals for the workers at the factories. It was an essential side dish for the soy sauce makers.</p>
  446.  
  447.  
  448.  
  449. <h2 class="wp-block-heading">How to make Hishio?</h2>
  450.  
  451.  
  452.  
  453. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="477" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/116.jpg" alt="hishio raw" class="wp-image-26327"/></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/2025/04/116.jpg" alt="hishio raw" class="lazyload wp-image-26327"/></figure>
  454.  
  455.  
  456.  
  457. <p>Hishio is a fermented seasoning made by cultivating koji on soybeans and barley, absorbing the natural elements of Choshi, and aging it for over a year. While it resembles miso, its flavor is closer to soy sauce, rich in umami. Known as an &#8220;edible soy sauce,&#8221; it can be eaten directly, used as a dip, or incorporated into cooking. The fermentation process, powered by koji microorganisms, not only enhances flavor but also provides health benefits. Hishio, made from nutrient-packed soybeans, is a versatile and nutritious condiment.</p>
  458.  
  459.  
  460.  
  461. <p class="is-style-icon_book">Reference: <a href="https://www.hishio.co.jp/">HishioJapan</a></p>
  462.  
  463.  
  464.  
  465. <h2 class="wp-block-heading">Final Thoughts</h2>
  466.  
  467.  
  468.  
  469. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/DSC_0011.jpg" alt="Hishio (ひしお)" class="wp-image-26324"/></noscript><img decoding="async" width="640" height="428" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='428'%20viewBox='0%200%20640%20428'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/DSC_0011.jpg" alt="Hishio (ひしお)" class="lazyload wp-image-26324"/></figure>
  470.  
  471.  
  472.  
  473. <p>Hishio is a flavorful piece of Japan’s culinary heritage. Its deep umami taste and rich history make it a unique addition to any meal. Whether you&#8217;re a fan of traditional Japanese flavors or simply curious about fermented foods, trying hishio is a must. We hope this article has sparked your interest, and if you ever find yourself in Japan, don’t miss the chance to pick up some of this dish and experience its one-of-a-kind taste for yourself.</p>
  474.  
  475.  
  476.  
  477. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about hishio, you might also want to explore other traditional Japanese fermented foods like <a href="https://www.foodinjapan.org/tag/miso/">miso</a>, <a href="https://www.foodinjapan.org/tag/soy-sauce/">soy sauce</a>, or <a href="https://www.foodinjapan.org/kanto/ibaraki-en/natto/">natto</a>—each offering its own unique depth of flavor and cultural story.</p>
  478. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/hishio/">Hishio (ひしお)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  479. ]]></content:encoded>
  481. <wfw:commentRss>https://www.foodinjapan.org/kanto/chiba-en/hishio/feed/</wfw:commentRss>
  482. <slash:comments>0</slash:comments>
  485. </item>
  486. <item>
  487. <title>Shinginshu (真吟酒)</title>
  488. <link>https://www.foodinjapan.org/japan/shinginshu/</link>
  489. <comments>https://www.foodinjapan.org/japan/shinginshu/#respond</comments>
  491. <dc:creator><![CDATA[Krisha]]></dc:creator>
  492. <pubDate>Thu, 15 May 2025 11:57:17 +0000</pubDate>
  493. <category><![CDATA[Japan]]></category>
  494. <category><![CDATA[alcoholic beverage]]></category>
  495. <category><![CDATA[alcoholic drinks]]></category>
  496. <category><![CDATA[Daiginjo]]></category>
  497. <category><![CDATA[ginjo]]></category>
  498. <category><![CDATA[Japanese drinks]]></category>
  499. <category><![CDATA[sake]]></category>
  500. <category><![CDATA[shinginshu]]></category>
  501. <category><![CDATA[Traditional Food in Japan]]></category>
  502. <category><![CDATA[真吟酒]]></category>
  503. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26282</guid>
  504.  
  505. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/17134c7d8e7b5b4184a3b8eaf0b2d77cfa04eb05.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/2025/04/17134c7d8e7b5b4184a3b8eaf0b2d77cfa04eb05.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  506. <p>Shinginshu represents a breakthrough in sake brewing, where an innovative rice polishing method enhances the drink&#8217;s purity and flavor. This unique approach has caught the attention of sake connoisseurs and breweries alike, offering a new perspective on how rice can shape the perfect brew. To explore its intriguing history and the impact on the world [&#8230;]</p>
  507. <p>The post <a href="https://www.foodinjapan.org/japan/shinginshu/">Shinginshu (真吟酒)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  508. ]]></description>
  509. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/17134c7d8e7b5b4184a3b8eaf0b2d77cfa04eb05.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/2025/04/17134c7d8e7b5b4184a3b8eaf0b2d77cfa04eb05.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  510. <p>Shinginshu represents a breakthrough in sake brewing, where an innovative rice polishing method enhances the drink&#8217;s purity and flavor. This unique approach has caught the attention of sake connoisseurs and breweries alike, offering a new perspective on how rice can shape the perfect brew. To explore its intriguing history and the impact on the world of sake, read on.</p>
  511.  
  512.  
  513.  
  514. <h2 class="wp-block-heading">What is Shinginshu?</h2>
  515.  
  516.  
  517.  
  518. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="452" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/c4618b638dfa8e73c713d8664c807c2e.jpg" alt="sake" class="wp-image-26290"/></noscript><img decoding="async" width="640" height="452" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='452'%20viewBox='0%200%20640%20452'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/c4618b638dfa8e73c713d8664c807c2e.jpg" alt="sake" class="lazyload wp-image-26290"/></figure>
  519.  
  520.  
  521.  
  522. <p>Shinginshu (真吟酒) refers to a type of premium sake in Japan, characterized by its high-quality ingredients and careful brewing process. The term &#8220;Shinginshu&#8221; translates to &#8220;True Ginjo&#8221; or &#8220;Authentic Ginjo&#8221; sake, and it typically refers to sake made with highly polished rice and fermented at a cooler temperature. Locals often enjoyed this chilled or at room temperature to fully appreciate its delicate flavors and aromas. It&#8217;s a sought-after sake among connoisseurs for its craftsmanship and the expertise required to make it.</p>
  523.  
  524.  
  525.  
  526. <h2 class="wp-block-heading">Shinginshu History</h2>
  527.  
  528.  
  529.  
  530. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/800x.jpg" alt="Shinginshu" class="wp-image-26291"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/800x.jpg" alt="Shinginshu" class="lazyload wp-image-26291"/></figure>
  531.  
  532.  
  533.  
  534. <p>In the early 1990s, Tomio Saito, then Chief of the Tokyo Regional Taxation Bureau&#8217;s Appraisal Office, introduced &#8220;flat rice polishing,&#8221; a method that removes only the unwanted parts of the rice. And this results in cleaner, more delicate sake. Although there were challenges in implementing this method, the development of new polishing machines has led to a gradual increase in its adoption by sake breweries. Satake later coined the term &#8220;Shingin&#8221; to encompass the rice, sake, and technology. It is associated with flat rice polishing, marking the beginning of a revolutionary approach to sake brewing.</p>
  535.  
  536.  
  537.  
  538. <h2 class="wp-block-heading">Shingin Polishing Brings New Life to Locally Grown Eating Rice</h2>
  539.  
  540.  
  541.  
  542. <p>Shingin rice polishing is a versatile method suitable for both sake rice and table rice. This makes it possible for breweries to utilize locally grown rice for brewing. This approach is being embraced by Suzuki Sake Brewery in Fukushima, which uses rice from Namie—a town heavily impacted by the Great East Japan Earthquake—for its sake &#8220;Iwakikotobuki.&#8221; By adopting Shingin, the brewery can craft clean, high-quality sake even with rice polished to 65%, fulfilling local hopes to revive Namie’s sake-making tradition. The resulting product is praised for its Muscat-like aroma and exceptional taste.</p>
  543.  
  544.  
  545.  
  546. <p class="is-style-icon_book">Reference: <a href="https://sakestreet.com/ja/media/sake-supporters-satake-2#%E3%82%88%E3%81%86%E3%82%84%E3%81%8F%E5%BA%83%E3%81%BE%E3%81%A3%E3%81%A6%E3%81%8D%E3%81%9F%E7%9C%9F%E5%90%9F%E3%81%AE%E9%AD%85%E5%8A%9B">Sake Street</a></p>
  547.  
  548.  
  549.  
  550. <h2 class="wp-block-heading"><strong>What is the new rice polishing technology?</strong></h2>
  551.  
  552.  
  553.  
  554. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="366" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/p_hiroshima-hakko-uta_01.jpg" alt="bottles of shinginshu" class="wp-image-26288"/></noscript><img decoding="async" width="640" height="366" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='366'%20viewBox='0%200%20640%20366'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/p_hiroshima-hakko-uta_01.jpg" alt="bottles of shinginshu" class="lazyload wp-image-26288"/></figure>
  555.  
  556.  
  557.  
  558. <p>The new rice polishing technology, &#8220;Shingin Polishing,&#8221; focuses on the shape of the rice during the polishing process. Unlike traditional spherical polishing, Shingin Polishing leaves the rice in its original shape, resembling a flat, rugby ball-like form. This method effectively removes proteins that cause unpleasant flavors in sake. This allow a ginjo sake made from rice polished to 60% to achieve the same aroma and flavor. As a daiginjo sake made from rice polished to 40%. Satake&#8217;s new technology, referred to as &#8220;Shingin Polishing,&#8221; enhances sake quality by efficiently refining the rice for cleaner, more refined taste.</p>
  559.  
  560.  
  561.  
  562. <p class="is-style-icon_book">Reference: <a href="https://www.shingin.jp/">Shingin</a></p>
  563.  
  564.  
  565.  
  566. <h2 class="wp-block-heading">Different Shinginshu Products </h2>
  567.  
  568.  
  569.  
  570. <h4 class="wp-block-heading"><strong>Daigourei Junmaishu Shingin Polished 720ml</strong></h4>
  571.  
  572.  
  573.  
  574. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/shinginshu-1.jpg" alt="sake type" class="wp-image-26289"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/shinginshu-1.jpg" alt="sake type" class="lazyload wp-image-26289"/></figure>
  575.  
  576.  
  577.  
  578. <p>A solid, dry sake with a rich rice flavor, offering excellent value for money and ideal for pairing with meals.</p>
  579.  
  580.  
  581.  
  582. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  583. <div class="wp-block-button"><a class="wp-block-button__link has-black-background-color has-background wp-element-button" href="https://www.yamatoya-e.com/SHOP/daigourei26455.html" target="_blank" rel="noreferrer noopener"><strong>Shop at Yamatoya</strong></a></div>
  584. </div>
  585.  
  586.  
  587.  
  588. <h4 class="wp-block-heading"><strong>Daigourei Junmaishu Shingin Polished 1800m</strong>l</h4>
  589.  
  590.  
  591.  
  592. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/shinginshu-2.jpg" alt="sake type" class="wp-image-26286"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/shinginshu-2.jpg" alt="sake type" class="lazyload wp-image-26286"/></figure>
  593.  
  594.  
  595.  
  596. <p> A dry, flavorful sake with a rich rice taste, providing great value and recommended for enjoying with meals.</p>
  597.  
  598.  
  599.  
  600. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  601. <div class="wp-block-button"><a class="wp-block-button__link has-black-background-color has-background wp-element-button" href="https://www.yamatoya-e.com/SHOP/daigourei26189.html" target="_blank" rel="noreferrer noopener"><strong>Shop at Yamatoya</strong></a></div>
  602. </div>
  603.  
  604.  
  605.  
  606. <h4 class="wp-block-heading"><strong>Shirakiku Light #51 KOUBOU KOI 720ml</strong></h4>
  607.  
  608.  
  609.  
  610. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/shirasugi_09110-1000x1000-1.jpg" alt="shirasugi_koi" class="wp-image-26360"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/shirasugi_09110-1000x1000-1.jpg" alt="shirasugi_koi" class="lazyload wp-image-26360"/></figure>
  611.  
  612.  
  613.  
  614. <p>A sake made from delicious Koshihikari rice, symbolizing a ray of light, with the goal of delivering a superior, heartwarming experience.</p>
  615.  
  616.  
  617.  
  618. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  619. <div class="wp-block-button"><a class="wp-block-button__link has-black-background-color has-background wp-element-button" href="https://www.yamatoya-e.com/SHOP/shirakiku24684.html" target="_blank" rel="noreferrer noopener"><strong>Shop at Yamatoya</strong></a></div>
  620. </div>
  621.  
  622.  
  623.  
  624. <h2 class="wp-block-heading">FAQ</h2>
  625.  
  626.  
  627.  
  628. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  629. <div class="swell-block-faq__item"><dt class="faq_q">What&#8217;s Shingin-shu?</dt><dd class="faq_a">
  630. <p>It&#8217;s sake made with the latest flat rice polishing tech, &#8220;Shingin Seimai.&#8221; It&#8217;s known for its clean taste because it efficiently removes protein from the rice.</p>
  631. </dd></div>
  632.  
  633.  
  634.  
  635. <div class="swell-block-faq__item"><dt class="faq_q">How&#8217;s it different from regular sake?</dt><dd class="faq_a">
  636. <p>Even with a higher polishing ratio than before, it has less off-flavors and tends to be clearer with lower amino acid levels. It&#8217;s also popular as a sake to drink with meals because it doesn&#8217;t overpower the food.</p>
  637. </dd></div>
  638.  
  639.  
  640.  
  641. <div class="swell-block-faq__item"><dt class="faq_q">Can you use Shingin Seimai with any kind of rice?</dt><dd class="faq_a">
  642. <p>It depends on the type and condition of the rice. To get the best quality sake, it&#8217;s important to choose the polishing method that suits the rice&#8217;s characteristics.</p>
  643. </dd></div>
  644. </dl>
  645. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What's Shingin-shu?","acceptedAnswer":{"@type":"Answer","text":"<p>It's sake made with the latest flat rice polishing tech, \"Shingin Seimai.\" It's known for its clean taste because it efficiently removes protein from the rice.<\/p>"}},{"@type":"Question","name":"How's it different from regular sake?","acceptedAnswer":{"@type":"Answer","text":"<p>Even with a higher polishing ratio than before, it has less off-flavors and tends to be clearer with lower amino acid levels. It's also popular as a sake to drink with meals because it doesn't overpower the food.<\/p>"}},{"@type":"Question","name":"Can you use Shingin Seimai with any kind of rice?","acceptedAnswer":{"@type":"Answer","text":"<p>It depends on the type and condition of the rice. To get the best quality sake, it's important to choose the polishing method that suits the rice's characteristics.<\/p>"}}]}</script>
  646.  
  647.  
  648.  
  649. <h2 class="wp-block-heading">Conclusion</h2>
  650.  
  651.  
  652.  
  653. <p>Shinginshu is a remarkable innovation in the world of sake, offering a cleaner, more refined taste thanks to its unique rice polishing method. As this cutting-edge technique continues to gain popularity. We hope you’ll have the chance to try Shinginshu in Japan, experience its exceptional quality, and discover a new level of enjoyment in sake.</p>
  654.  
  655.  
  656.  
  657. <p class="has-border -border04 is-style-bg_stripe">To fully appreciate the refined taste of Shinginshu, we recommend pairing it with delicate dishes like <a href="https://www.foodinjapan.org/tag/sashimi/">sashimi</a>, grilled fish, or light <a href="https://www.foodinjapan.org/kanto/tokyo-en/tempura/">tempura</a>, which will complement its clean and smooth flavors perfectly.</p>
  658. <p>The post <a href="https://www.foodinjapan.org/japan/shinginshu/">Shinginshu (真吟酒)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  659. ]]></content:encoded>
  661. <wfw:commentRss>https://www.foodinjapan.org/japan/shinginshu/feed/</wfw:commentRss>
  662. <slash:comments>0</slash:comments>
  665. </item>
  666. <item>
  667. <title>Nikka Whisky (ニッカウヰスキー)</title>
  668. <link>https://www.foodinjapan.org/japan/nikka-whisky/</link>
  669. <comments>https://www.foodinjapan.org/japan/nikka-whisky/#respond</comments>
  671. <dc:creator><![CDATA[Krisha]]></dc:creator>
  672. <pubDate>Tue, 13 May 2025 11:46:45 +0000</pubDate>
  673. <category><![CDATA[Japan]]></category>
  674. <category><![CDATA[alcoholic beverage]]></category>
  675. <category><![CDATA[japanese alcohol]]></category>
  676. <category><![CDATA[Japanese alcoholic drinks]]></category>
  677. <category><![CDATA[japanese whisky brands]]></category>
  678. <category><![CDATA[nikka]]></category>
  679. <category><![CDATA[nikka whiskey]]></category>
  680. <category><![CDATA[nikka whisky]]></category>
  681. <category><![CDATA[whiskey]]></category>
  682. <category><![CDATA[whisky]]></category>
  683. <category><![CDATA[ニッカウヰスキー]]></category>
  684. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26449</guid>
  685.  
  686. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_0105-1024x768.avif" class="webfeedsFeaturedVisual" /></noscript><img alt 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/2025/05/IMG_0105-1024x768.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  687. <p>Nikka Whisky is one of Japan’s most iconic whisky brands, known for its rich flavors, deep history, and dedication to craftsmanship. From its Scottish-inspired roots to its uniquely Japanese touches, Nikka has earned a reputation both at home and around the world. In this article, we’ll take a closer look at what makes Nikka Whisky [&#8230;]</p>
  688. <p>The post <a href="https://www.foodinjapan.org/japan/nikka-whisky/">Nikka Whisky (ニッカウヰスキー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  689. ]]></description>
  690. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_0105-1024x768.avif" class="webfeedsFeaturedVisual" /></noscript><img alt 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/2025/05/IMG_0105-1024x768.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  691. <p>Nikka Whisky is one of Japan’s most iconic whisky brands, known for its rich flavors, deep history, and dedication to craftsmanship. From its Scottish-inspired roots to its uniquely Japanese touches, Nikka has earned a reputation both at home and around the world. In this article, we’ll take a closer look at what makes Nikka Whisky so special—so if you&#8217;re curious about Japan&#8217;s whisky culture or just love a good drink, keep reading to discover the story behind this beloved brand.</p>
  692.  
  693.  
  694.  
  695. <h2 class="wp-block-heading">What is Nikka Whisky?</h2>
  696.  
  697.  
  698.  
  699. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1w2a0713-jpg-66b7d9b94fe42.jpg" alt="nikka whisky logo" class="wp-image-26522"/></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/2025/04/1w2a0713-jpg-66b7d9b94fe42.jpg" alt="nikka whisky logo" class="lazyload wp-image-26522"/></figure>
  700.  
  701.  
  702.  
  703. <p>Nikka Whisky, a renowned Japanese liquor manufacturer, produces high-quality whisky that enjoys global acclaim. As a functional subsidiary of the Asahi Group, the company operates distilleries in Yoichi Town, Hokkaido, and Aoba Ward in Sendai City, Miyagi Prefecture. Whisky production engineer Masataka Taketsuru founded the company in 1934 in Yoichi, Hokkaido, drawn by its climate resembling Scotland—the birthplace of Scotch whisky. Nikka Whisky leads the Japanese whisky industry and pioneers innovative whisky-making techniques, earning widespread respect for its craftsmanship.</p>
  704.  
  705.  
  706.  
  707. <h2 class="wp-block-heading"><strong>Origin of the Name &#8220;Nikka Whisky&#8221;</strong></h2>
  708.  
  709.  
  710.  
  711. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="900" height="672" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/publicdomainq-0014279nfo.jpg" alt="Nikka Whisky" class="wp-image-27028"/></noscript><img decoding="async" width="900" height="672" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='672'%20viewBox='0%200%20900%20672'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/publicdomainq-0014279nfo.jpg" alt="Nikka Whisky" class="lazyload wp-image-27028"/></figure>
  712.  
  713.  
  714.  
  715. <p>The name &#8220;Nikka&#8221; originates from the Dai-Nippon Fruit Juice Company, which Masataka Taketsuru founded about 90 years ago. Before its whisky matured, the company produced apple juice and other fruit products. In 1940, they released their first whisky under the product name &#8220;Nikka Whisky,&#8221; and in 1952, they officially renamed the company Nikka Whisky Co., Ltd. The character &#8220;ヰ&#8221; in &#8220;ウヰスキー&#8221; reflects an old katakana style. It symbolized a &#8220;well&#8221;—a nod to Taketsuru’s belief that pure water is the lifeblood of quality whisky.</p>
  716.  
  717.  
  718.  
  719. <p class="is-style-icon_book">Reference: <a href="https://www.nikka.com/about/" target="_blank" rel="noreferrer noopener">Nikka</a></p>
  720.  
  721.  
  722.  
  723. <h2 class="wp-block-heading">Nikka Whisky FAQs</h2>
  724.  
  725.  
  726.  
  727. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  728. <div class="swell-block-faq__item"><dt class="faq_q">What is the difference between Yoichi and Miyagikyo?</dt><dd class="faq_a">
  729. <p>Yoichi Distillery and Miyagikyo Distillery are located in different regions, and there are differences in the raw materials, water quality, and distillation methods used. This gives Yoichi its fruity, light flavor, while Miyagikyo has a mellow, deep flavor.</p>
  730. </dd></div>
  731.  
  732.  
  733.  
  734. <div class="swell-block-faq__item"><dt class="faq_q">What is the relationship between Nikka and Asahi?</dt><dd class="faq_a">
  735. <p>Asahi Group Holdings is the parent company of Nikka Whisky. </p>
  736.  
  737.  
  738.  
  739. <p>Nikka Whiskey is a functional subsidiary of the Asahi Group (an independent subsidiary within a corporate group), and although it is a subsidiary in terms of capital relationship, it continues to produce its own unique whiskey.</p>
  740. </dd></div>
  741. </dl>
  742.  
  743.  
  744.  
  745. <h2 class="wp-block-heading">History</h2>
  746.  
  747.  
  748.  
  749. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="275" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-5.jpg" alt="nikka whisky brands" class="wp-image-26523"/></noscript><img decoding="async" width="640" height="275" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='275'%20viewBox='0%200%20640%20275'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-5.jpg" alt="nikka whisky brands" class="lazyload wp-image-26523"/></figure>
  750.  
  751.  
  752.  
  753. <p>Nikka Whiskey traces its roots back to 1934, when founder Masataka Taketsuru established the first distillery in Yoichi, Hokkaido, drawing on his whisky-making experience in Scotland. He later opened another distillery in Miyagi Prefecture, emphasizing quality and unique production methods. Taketsuru, also the first general manager of Suntory’s Yamazaki Distillery, played a key role in crafting Japan’s first authentic Scotch-style whisky. Often called the &#8220;Father of Japanese Whisky,&#8221; he also inspired the NHK drama <em>Massan</em>. Born in Hiroshima Prefecture, his legacy continues to shape Japan’s whisky industry.</p>
  754.  
  755.  
  756.  
  757. <p class="is-style-icon_announce">Reference: <a href="https://www.nikka.com/story/history/" target="_blank" rel="noreferrer noopener">Nikka</a></p>
  758.  
  759.  
  760.  
  761. <h2 class="wp-block-heading"><strong>Meaning Behind the Nikka Whisky Emblem</strong></h2>
  762.  
  763.  
  764.  
  765. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1w2a0142-jpg-66b7dd806500f.jpg" alt="three types of nikka whisky" class="wp-image-26521"/></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/2025/04/1w2a0142-jpg-66b7dd806500f.jpg" alt="three types of nikka whisky" class="lazyload wp-image-26521"/></figure>
  766.  
  767.  
  768.  
  769. <p>The Nikka Whisky emblem blends Western and Japanese elements, resembling a British coat of arms at first glance. It features guardian lion dogs as protective talismans, a central helmet symbolizing martial spirit, and a traditional Japanese checkered pattern beneath the word &#8220;NIKKA.&#8221; Inspired by a design Masataka Taketsuru once presented to the British royal family, the emblem expresses the concept of “Western style with Japanese spirit.”</p>
  770.  
  771.  
  772.  
  773. <h2 class="wp-block-heading"><strong>Suntory vs. Nikka: Which Came First?</strong></h2>
  774.  
  775.  
  776.  
  777. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><tbody><tr><td></td><td><strong>Suntory</strong></td><td><strong>Nikka Whisky</strong></td></tr><tr><td><strong>Founded</strong></td><td>February 1899</td><td>July 1934</td></tr><tr><td><strong>Founder</strong></td><td>Shinjiro Torii</td><td>Masataka Taketsuru</td></tr></tbody></table></figure>
  778.  
  779.  
  780.  
  781. <p>Suntory is older than Nikka, having been founded in 1899 by Shinjiro Torii, while Nikka was established in 1934 by Masataka Taketsuru, who previously served as the first factory manager at Suntory’s Yamazaki Distillery.</p>
  782.  
  783.  
  784.  
  785. <h2 class="wp-block-heading">Nikka Whisky’s Two Distilleries</h2>
  786.  
  787.  
  788.  
  789. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_20170616_115842-1024x576.jpg" alt="yoichi whisky" class="wp-image-27031"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_20170616_115842-1024x576.jpg" alt="yoichi whisky" class="lazyload wp-image-27031"/></figure>
  790.  
  791.  
  792.  
  793. <h3 class="wp-block-heading"><strong>Yoichi Distillery</strong></h3>
  794.  
  795.  
  796.  
  797. <p>Established in 1934 as Nikka Whisky’s first distillery, Yoichi Distillery is located about 50 kilometers northwest of Sapporo, in a town with a climate similar to Scotland. Known for producing rich, powerful whiskies, Yoichi uses a rare direct coal-fired distillation method that imparts a distinctive charred aroma and bold flavor. The distillery’s original buildings, preserved in their near-original state, are recognized as nationally registered tangible cultural properties.</p>
  798.  
  799.  
  800.  
  801. <h3 class="wp-block-heading"><strong>Miyagikyo Distillery</strong></h3>
  802.  
  803.  
  804.  
  805. <p>Situated in a tranquil valley surrounded by clear streams in Sendai City, Miyagi Prefecture, Miyagikyo Distillery complements Yoichi by crafting elegant, fruity single malts and grain whiskies. As a hub for innovation, the distillery continuously pursues new ideas while refining traditional whisky-making techniques, helping to shape the future of Nikka Whisky with a perfect balance of creativity and craftsmanship.</p>
  806.  
  807.  
  808.  
  809. <h2 class="wp-block-heading">Some Nikka Whisky Brands</h2>
  810.  
  811.  
  812.  
  813. <h3 class="wp-block-heading">Malt whiskey</h3>
  814.  
  815.  
  816.  
  817. <h4 class="wp-block-heading is-style-default has-swl-main-background-color has-background">Taketsuru Pure Malt</h4>
  818.  
  819.  
  820.  
  821. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/taketsuru-pure-malt.jpg" alt="taketsuru pure malt" class="wp-image-26524"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/taketsuru-pure-malt.jpg" alt="taketsuru pure malt" class="lazyload wp-image-26524"/></figure>
  822.  
  823.  
  824.  
  825. <p>Nikka&#8217;s outstanding blending techniques are used to layer and harmonize the finest malts, resulting in a fragrant, easy-to-drink pure malt whiskey. By combining malt spirits from Yoichi Distillery and Miyagikyo Distillery in an exquisite blend, they created a whiskey that is rich in aroma and easy to drink.</p>
  826.  
  827.  
  828.  
  829. <p class="is-style-icon_announce">Container: Bottle<br>Capacity: 700ml<br>Suggested retail price: ¥7,000 (excluding tax)</p>
  830.  
  831.  
  832.  
  833. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  834. <div class="wp-block-button has-custom-width wp-block-button__width-50"><a class="wp-block-button__link has-swl-deep-02-background-color has-background wp-element-button" href="https://www.nikka.com/brands/taketsuru/" target="_blank" rel="noreferrer noopener"><strong>Brand site <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsArrowCircleRight" data-id="10" aria-hidden="true" class="swl-inline-icon"> </span></strong></a></div>
  835. </div>
  836.  
  837.  
  838.  
  839. <h3 class="wp-block-heading">Grain <em>​</em>Whisky</h3>
  840.  
  841.  
  842.  
  843. <h4 class="wp-block-heading has-swl-main-background-color has-background">Nikka&nbsp;Cafe Grain</h4>
  844.  
  845.  
  846.  
  847. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/nikka-coffe-grain.jpg" alt="nikka coffee grain" class="wp-image-26526"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/nikka-coffe-grain.jpg" alt="nikka coffee grain" class="lazyload wp-image-26526"/></figure>
  848.  
  849.  
  850.  
  851. <p>This is a deep-flavored grain whiskey made in a cafe-style continuous still. It has a smooth, honey-like mouthfeel, a light body, a refreshing and mellow taste, and a clean aftertaste.</p>
  852.  
  853.  
  854.  
  855. <p class="is-style-icon_announce">Container: Bottle<br>Capacity: 700ml<br>Suggested retail price: ¥6,000 (excluding tax)</p>
  856.  
  857.  
  858.  
  859. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  860. <div class="wp-block-button has-custom-width wp-block-button__width-50"><a class="wp-block-button__link has-swl-deep-02-background-color has-background wp-element-button" href="https://www.nikka.com/products/grain/coffeygrain/" target="_blank" rel="noreferrer noopener"><strong>Brand site <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsArrowCircleRight" data-id="10" aria-hidden="true" class="swl-inline-icon"> </span></strong></a></div>
  861. </div>
  862.  
  863.  
  864.  
  865. <h3 class="wp-block-heading">Blended Whisky</h3>
  866.  
  867.  
  868.  
  869. <h4 class="wp-block-heading has-swl-main-background-color has-background">Nikka&nbsp;Frontier</h4>
  870.  
  871.  
  872.  
  873. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/nikka_-_frontier.jpg" alt="nikka_-_frontier" class="wp-image-26527"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/nikka_-_frontier.jpg" alt="nikka_-_frontier" class="lazyload wp-image-26527"/></figure>
  874.  
  875.  
  876.  
  877. <p>Using heavy peat malt from Yoichi Distillery as the key ingredient, this malt-based blended whisky has a pleasant smokiness, rich flavor, and a soft, sweet aftertaste.</p>
  878.  
  879.  
  880.  
  881. <p class="is-style-icon_announce">Container: Bottle<br>Capacity: 500ml<br>Suggested retail price: ¥2,000 (excluding tax)</p>
  882.  
  883.  
  884.  
  885. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  886. <div class="wp-block-button has-custom-width wp-block-button__width-50"><a class="wp-block-button__link has-swl-deep-02-background-color has-background wp-element-button" href="https://www.nikka.com/products/blended/frontier/" target="_blank" rel="noreferrer noopener"><strong>Brand site <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsArrowCircleRight" data-id="10" aria-hidden="true" class="swl-inline-icon"> </span></strong></a></div>
  887. </div>
  888.  
  889.  
  890.  
  891. <p>There are still more Nikka Whisky brands, In addition to the ones we have introduced so far, Nikka Whisky has many other popular whiskeys.</p>
  892.  
  893.  
  894.  
  895. <figure class="wp-block-table"><table class="has-fixed-layout"><tbody><tr><td>Super Nikka</td><td>High Nikka</td><td>From the Barrel</td><td>Nikka Date</td></tr><tr><td>Nikka Premium</td><td>Nikka Cafe Malt</td><td>Nikka Sendai</td><td>Nikka Hokkaido</td></tr></tbody></table></figure>
  896.  
  897.  
  898.  
  899. <p>These are also popular brands that whiskey lovers should definitely try.</p>
  900.  
  901.  
  902.  
  903. <h2 class="wp-block-heading">Takeaway</h2>
  904.  
  905.  
  906.  
  907. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="457" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ニッカウヰスキー.jpg" alt="nikka whisky ニッカウヰスキー" class="wp-image-26525"/></noscript><img decoding="async" width="640" height="457" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='457'%20viewBox='0%200%20640%20457'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ニッカウヰスキー.jpg" alt="nikka whisky ニッカウヰスキー" class="lazyload wp-image-26525"/></figure>
  908.  
  909.  
  910.  
  911. <p>Nikka Whisky represents the perfect blend of tradition, passion, and innovation—qualities that have made it a standout in Japan’s whisky scene. Whether you’re a whisky enthusiast or simply curious to try something new, tasting Nikka in its home country is a truly special experience. We hope this article has deepened your interest, and that one day you’ll have the chance to enjoy a glass of Nikka Whiskey in Japan for yourself.</p>
  912.  
  913.  
  914.  
  915. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Nikka Whisky, you might also be interested in exploring other iconic Japanese flavors like <a href="https://www.foodinjapan.org/japan/suntory-whiskey/">Suntory Whisky,</a> premium sake, or regional specialties such as <a href="https://www.foodinjapan.org/chubu/hida-beef/">Hida beef</a> or miso-based dishes that pair wonderfully with a fine drink.</p>
  916. <p>The post <a href="https://www.foodinjapan.org/japan/nikka-whisky/">Nikka Whisky (ニッカウヰスキー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  917. ]]></content:encoded>
  919. <wfw:commentRss>https://www.foodinjapan.org/japan/nikka-whisky/feed/</wfw:commentRss>
  920. <slash:comments>0</slash:comments>
  923. </item>
  924. <item>
  925. <title>Wagashi (和菓子)</title>
  926. <link>https://www.foodinjapan.org/japan/wagashi/</link>
  927. <comments>https://www.foodinjapan.org/japan/wagashi/#respond</comments>
  929. <dc:creator><![CDATA[ryo]]></dc:creator>
  930. <pubDate>Mon, 12 May 2025 11:51:17 +0000</pubDate>
  931. <category><![CDATA[Japan]]></category>
  932. <category><![CDATA[anko]]></category>
  933. <category><![CDATA[dango]]></category>
  934. <category><![CDATA[dorayaki]]></category>
  935. <category><![CDATA[Japanese desserts]]></category>
  936. <category><![CDATA[Japanese food]]></category>
  937. <category><![CDATA[japanese sweets]]></category>
  938. <category><![CDATA[mochi]]></category>
  939. <category><![CDATA[nerikiri]]></category>
  940. <category><![CDATA[Traditional Food in Japan]]></category>
  941. <category><![CDATA[traditional Japanese confectionery]]></category>
  942. <category><![CDATA[wagashi]]></category>
  943. <category><![CDATA[wagashi tea ceremony]]></category>
  944. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26357</guid>
  945.  
  946. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/wagashi-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/2025/04/wagashi-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  947. <p>Wagashi refers to traditional Japanese confections made using time-honored methods. These sweets embody the essence of Japan&#8217;s food culture and aesthetic sensibilities. Wagashi goes beyond mere desserts. They have evolved by skillfully expressing the changing seasons. They also connect deeply with Japanese cultural practices. These include annual events and the tea ceremony (cha no yu). [&#8230;]</p>
  948. <p>The post <a href="https://www.foodinjapan.org/japan/wagashi/">Wagashi (和菓子)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  949. ]]></description>
  950. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/wagashi-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/2025/04/wagashi-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  951. <p>Wagashi refers to traditional Japanese confections made using time-honored methods. These sweets embody the essence of Japan&#8217;s food culture and aesthetic sensibilities. Wagashi goes beyond mere desserts. They have evolved by skillfully expressing the changing seasons. They also connect deeply with Japanese cultural practices. These include annual events and the tea ceremony (cha no yu). This article examines wagashi&#8217;s historical evolution from multiple perspectives. It explores various classification methods used for these traditional sweets. The text also analyzes aesthetic principles found in their shapes and colors. We investigate their cultural significance in contemporary society. Through this exploration, we shed light on these confections&#8217; intrinsic value. Readers will gain insight into wagashi&#8217;s importance beyond just culinary pleasure.</p>
  952.  
  953.  
  954.  
  955. <h2 class="wp-block-heading">The History of Wagashi </h2>
  956.  
  957.  
  958.  
  959. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="700" height="467" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/publicdomainq-0072443pip.jpg" alt="wagashi (nerikiri and macha)" class="wp-image-26997"/></noscript><img decoding="async" width="700" height="467" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='700'%20height='467'%20viewBox='0%200%20700%20467'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/publicdomainq-0072443pip.jpg" alt="wagashi (nerikiri and macha)" class="lazyload wp-image-26997"/></figure>
  960.  
  961.  
  962.  
  963. <p>Tracing the history of wagashi reveals a long journey, shaped by foreign influences yet sublimated into a uniquely Japanese culture.</p>
  964.  
  965.  
  966.  
  967. <p>Origins and ancient snacks: The roots of wagashi are thought to lie in the natural bounty enjoyed by ancient peoples, such as nuts and fruits. These were simple snacks that required little processing.</p>
  968.  
  969.  
  970.  
  971. <h3 class="wp-block-heading">Arrival of Tang Dynasty Sweets (Nara-Heian Period)</h3>
  972.  
  973.  
  974.  
  975. <p>A major catalyst for the development of Japanese confectionery came from the cultural transfer from the mainland. From the Nara to the Heian periods, envoys and other travelers introduced various sweets from China (Tang Dynasty), known as &#8220;Tōgashi&#8221; or &#8220;Karakudamono.&#8221; They brought techniques such as kneading rice or wheat flour into shapes and frying them. The aristocracy and religious practitioners mainly used these sweets as offerings to the gods (shinsen) or for court ceremonies.</p>
  976.  
  977.  
  978.  
  979. <h3 class="wp-block-heading">Dissemination of Tenshin and the Tea Ceremony (Kamakura-Muromachi Period) </h3>
  980.  
  981.  
  982.  
  983. <p>From the Kamakura to the Muromachi period, the custom of drinking tea (&#8220;kissa&#8221;) came from China along with Zen Buddhism. Light meals served with tea, called &#8220;tenshin,&#8221; greatly influenced the development of wagashi. During this period, the forerunners of yōkan (sweet bean jelly) and manjū (buns filled with bean paste) appeared. The tea ceremony, especially as perfected by Sen no Rikyū and others from the Azuchi-Momoyama period onward, contributed greatly to the refinement of wagashi. Tea ceremonies required visually beautiful, spiritually elevated confections that complemented the taste of the tea.</p>
  984.  
  985.  
  986.  
  987. <h3 class="wp-block-heading">Diversification and popularization (Edo period)</h3>
  988.  
  989.  
  990.  
  991. <p>As the Edo period began, society stabilized and the economy grew. Increased domestic sugar production and improved distribution networks allowed confectionery, previously the preserve of aristocrats and samurai, to gradually spread to the common people. Distinct regional styles emerged, such as the elegant &#8220;Kyōgashi&#8221; centered in Kyoto and the &#8220;Jōgashi&#8221; developed in Edo. A wide variety of wagashi and sophisticated confectionery techniques flourished during this period. The development of the five major highways (Gokaidō) also helped local confectionery specialties become known nationwide. Many wagashi familiar to us today are said to have established their forms during the Edo period.</p>
  992.  
  993.  
  994.  
  995. <h3 class="wp-block-heading">Influence of Nanban-gashi</h3>
  996.  
  997.  
  998.  
  999. <p>During the Azuchi-Momoyama period, &#8220;nanban-gashi&#8221; arrived from Portugal and Spain. These &#8220;southern barbarian sweets&#8221; included castella, bōro, konpeitō, and aruheitō. The new confections differed significantly from existing wagashi. They used eggs and sugar more liberally than traditional Japanese sweets. These imports brought novel flavors to Japan&#8217;s confectionery world. They also introduced techniques previously unknown in Japanese sweet-making. The foreign sweets greatly influenced wagashi&#8217;s subsequent development. Japanese confectioners adapted these methods to local tastes. They incorporated new ingredients while maintaining Japanese aesthetic sensibilities. This fusion created entirely new categories of traditional sweets. The cultural exchange enriched Japan&#8217;s confectionery traditions considerably. It demonstrates how wagashi evolved through foreign influence.</p>
  1000.  
  1001.  
  1002.  
  1003. <h3 class="wp-block-heading">Connection to annual events</h3>
  1004.  
  1005.  
  1006.  
  1007. <p>Wagashi are not just sweets; they are closely tied to Japan’s seasonal events and life milestones.Specific types are made for occasions like New Year’s, Setsubun, Hina Matsuri, and Moon Viewing.</p>
  1008.  
  1009.  
  1010.  
  1011. <p><br>Examples include kuchitori for New Year’s, hishimochi for Hina Matsuri, and tsukimi dango for Moon Viewing. Each wagashi reflects the meaning and season of the event it represents. Though influenced by continental culture, wagashi evolved uniquely through tea ceremonies and daily Japanese life. They embody Japan’s seasonal awareness and traditional customs in a rich and meaningful way.</p>
  1012.  
  1013.  
  1014.  
  1015. <h2 class="wp-block-heading">Classification of wagashi and their characteristics </h2>
  1016.  
  1017.  
  1018.  
  1019. <p>Due to their wide variety, wagashi are classified in several ways, with the most common method being based on moisture content.</p>
  1020.  
  1021.  
  1022.  
  1023. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="900" height="602" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/publicdomainq-0053595vob.jpg" alt="wagashi - namagashi" class="wp-image-26999" style="width:800px"/></noscript><img decoding="async" width="900" height="602" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='602'%20viewBox='0%200%20900%20602'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/publicdomainq-0053595vob.jpg" alt="wagashi - namagashi" class="lazyload wp-image-26999" style="width:800px"/></figure>
  1024.  
  1025.  
  1026.  
  1027. <h3 class="wp-block-heading">Namagashi (fresh confectionery)</h3>
  1028.  
  1029.  
  1030.  
  1031. <p>These contain 30% or more moisture. Examples include mochi-based confections such as daifuku and ohagi, steamed items such as manjū and uirō, kneaded confections such as nerikiri (artisans make from bean paste), and jellies such as mizu-yōkan, which agar binds together. They generally have a short shelf life, but allow consumers to enjoy the natural flavors and freshness of the ingredients. They often feature delicate craftsmanship that expresses seasonality. Tea ceremony practitioners use particularly exquisite examples, known as &#8220;Jōnamagashi,&#8221; as the main sweet (omogashi) in tea ceremonies, and these sweets display artistic beauty.</p>
  1032.  
  1033.  
  1034.  
  1035. <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/adpDSC_1329-1024x683.jpg" alt="wagashi - han-namagashi" class="wp-image-26998" 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/adpDSC_1329-1024x683.jpg" alt="wagashi - han-namagashi" class="lazyload wp-image-26998" style="width:800px"/></figure>
  1036.  
  1037.  
  1038.  
  1039. <h3 class="wp-block-heading">Han-namagashi (semi-fresh sweets)</h3>
  1040.  
  1041.  
  1042.  
  1043. <p>These have a moisture content between 10% and 30%. This category includes sweets such as ishigoromo (bean paste coated with sugar), monaka (bean paste between crispy wafers), yōkan (bean paste solidified with agar), and dorayaki (bean paste between fluffy pancakes). (Castella is sometimes lumped together with wagashi). They have characteristics between namagashi and the higashi described below, and keep longer than namagashi.</p>
  1044.  
  1045.  
  1046.  
  1047. <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/2022/02/8b6f814c-kawara-senbei-1024x682.jpg" alt="Kawara Senbei" class="wp-image-5981" 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/2022/02/8b6f814c-kawara-senbei-1024x682.jpg" alt="Kawara Senbei" class="lazyload wp-image-5981" style="width:800px"/></figure>
  1048.  
  1049.  
  1050.  
  1051. <h3 class="wp-block-heading">Higashi (dry sweets)</h3>
  1052.  
  1053.  
  1054.  
  1055. <p>These are dry confections with 10% or less moisture. Examples include rakugan (sugar and flour pressed into molds), shiogama (similarly pressed), kakemono such as okoshi (syrup-coated seeds), yakimono such as sweet senbei (crackers), and amemono such as aruheitō (pulled sugar candy). They have a long shelf life and are often served with thin tea (usucha) in the tea ceremony. Many are beautifully shaped using intricate wooden molds and have a unique, light texture.</p>
  1056.  
  1057.  
  1058.  
  1059. <p>Wagashi artisans make these confections primarily from ingredients such as rice (glutinous and non-glutinous), beans (especially azuki), sugar (various types such as granulated, brown, wasanbon), agar (kanten), kudzu starch, and wheat flour. Sweet bean paste, or &#8220;an,&#8221; arguably forms the foundation of wagashi. Depending on the type of azuki beans, the method of preparation (tsubuan-coarse paste, koshian-smooth paste, etc.), and the type and amount of sugar artisans use, they produce different flavors and textures. Wagashi artisans employ traditional techniques &#8211; steaming, baking, kneading, molding, pressing &#8211; that generations have passed down to maximize the potential of these ingredients.</p>
  1060.  
  1061.  
  1062.  
  1063. <h2 class="wp-block-heading">Aesthetics and Design Embodied in Wagashi</h2>
  1064.  
  1065.  
  1066.  
  1067. <p>One of the most remarkable aspects of wagashi is their visual beauty and high level of artistry. They possess a dimension as craft objects condensing Japanese aesthetics, beyond being mere food.</p>
  1068.  
  1069.  
  1070.  
  1071. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="684" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/nerikiri-1024x684.webp" alt="watashi - design" class="wp-image-27000" style="width:800px"/></noscript><img decoding="async" width="1024" height="684" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='684'%20viewBox='0%200%201024%20684'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/nerikiri-1024x684.webp" alt="watashi - design" class="lazyload wp-image-27000" style="width:800px"/></figure>
  1072.  
  1073.  
  1074.  
  1075. <h3 class="wp-block-heading">Designs that reflect nature</h3>
  1076.  
  1077.  
  1078.  
  1079. <p>Wagashi designs often incorporate motifs from Japan&#8217;s rich nature, especially &#8220;kachōfūgetsu&#8221; (the beauties of nature: flowers, birds, wind, moon) and the changing seasons. In addition to specific forms such as cherry blossoms, autumn leaves, snowflakes, flowing water, or birds, seasonality can also be expressed abstractly through color combinations and overall form.</p>
  1080.  
  1081.  
  1082.  
  1083. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="667" height="500" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/publicdomainq-0065878irf.jpg" alt="wagashi for summer" class="wp-image-27001" style="width:800px"/></noscript><img decoding="async" width="667" height="500" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='667'%20height='500'%20viewBox='0%200%20667%20500'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/publicdomainq-0065878irf.jpg" alt="wagashi for summer" class="lazyload wp-image-27001" style="width:800px"/></figure>
  1084.  
  1085.  
  1086.  
  1087. <h3 class="wp-block-heading">Expression of seasonality</h3>
  1088.  
  1089.  
  1090.  
  1091. <p>Not only do wagashi artisans use seasonal ingredients (e.g., mugwort in spring, kudzu in summer, chestnuts in fall, yuzu citrus in winter), but they brilliantly convey the season through the sweet&#8217;s shape, color, and name, known as &#8220;kamei.&#8221; Many kamei originate from classical Japanese literature or waka poetry, adding cultural depth to the confection.</p>
  1092.  
  1093.  
  1094.  
  1095. <h3 class="wp-block-heading">Enjoy with the five senses</h3>
  1096.  
  1097.  
  1098.  
  1099. <p>Artisans design and make wagashi for enjoyment with all five senses: taste on the tongue, sight (beauty of shape and color), smell (pleasant aroma of ingredients), touch (textures such as chewy, smooth, crisp experienced in hand and mouth), and even hearing (imagining scenes or stories that the kamei evokes).</p>
  1100.  
  1101.  
  1102.  
  1103. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="900" height="600" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/publicdomainq-0025389ogb.jpg" alt="wagashi" class="wp-image-27002" style="width:800px"/></noscript><img decoding="async" width="900" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='600'%20viewBox='0%200%20900%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/publicdomainq-0025389ogb.jpg" alt="wagashi" class="lazyload wp-image-27002" style="width:800px"/></figure>
  1104.  
  1105.  
  1106.  
  1107. <h3 class="wp-block-heading">Craftsmanship</h3>
  1108.  
  1109.  
  1110.  
  1111. <p>The intricate details seen in namagashi like nerikiri, such as overlapping petals or leaf veins, are brought to life by the handiwork of skilled wagashi artisans. They use specialized tools such as spatulas (&#8220;hera&#8221;) and triangular sticks (&#8220;sankakubō&#8221;) to meticulously craft each piece. This is not mere decoration, but a crucial element in creating the worldview that wagashi seeks to express.</p>
  1112.  
  1113.  
  1114.  
  1115. <h2 class="wp-block-heading">Modern Significance and Future of Wagashi</h2>
  1116.  
  1117.  
  1118.  
  1119. <p>Even in today&#8217;s society, wagashi continue to play an important role as symbols of cherished Japanese culture.</p>
  1120.  
  1121.  
  1122.  
  1123. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="684" src="https://www.foodinjapan.org/wp-content/uploads/2025/05/ellycollection024_TP_V-1024x684.webp" alt="" class="wp-image-27003" style="width:800px"/></noscript><img decoding="async" width="1024" height="684" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='684'%20viewBox='0%200%201024%20684'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/ellycollection024_TP_V-1024x684.webp" alt="" class="lazyload wp-image-27003" style="width:800px"/></figure>
  1124.  
  1125.  
  1126.  
  1127. <h3 class="wp-block-heading">Inheriting tradition and embracing new challenges</h3>
  1128.  
  1129.  
  1130.  
  1131. <p>While long-established wagashi shops continue to preserve traditional methods and flavors, there is also a movement among younger artisans and pastry chefs to create new styles of wagashi (sometimes called &#8220;neo-wagashi&#8221;) that incorporate Western ingredients (such as chocolate, fruit, fresh cream) and techniques. This demonstrates how traditional culture is being adapted and passed on in response to modern lifestyles and tastes.</p>
  1132.  
  1133.  
  1134.  
  1135. <h3 class="wp-block-heading">Rediscovering the value of food culture</h3>
  1136.  
  1137.  
  1138.  
  1139. <p>With the rise of health consciousness in recent years, wagashi, which is primarily plant-based and relatively low in fat, is gaining renewed attention as a healthy food option. In addition, wagashi made with unique local ingredients and methods serve to promote the distinctive food culture and identity of their regions.</p>
  1140.  
  1141.  
  1142.  
  1143. <h3 class="wp-block-heading">Expanding the appeal of wagashi globally</h3>
  1144.  
  1145.  
  1146.  
  1147. <p>Along with the boom in Japanese cuisine, wagashi have attracted interest overseas. Their delicate beauty and profound flavors serve as effective media for conveying the charm of Japanese culture, making them important assets in attracting foreign tourists (inbound tourism) and in international cultural exchange.</p>
  1148.  
  1149.  
  1150.  
  1151. <h2 class="wp-block-heading">Conclusion</h2>
  1152.  
  1153.  
  1154.  
  1155. <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/shimarisu_C101554_TP_V-1024x683.webp" alt="wagashi - konpeito" class="wp-image-27004" 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/shimarisu_C101554_TP_V-1024x683.webp" alt="wagashi - konpeito" class="lazyload wp-image-27004" style="width:800px"/></figure>
  1156.  
  1157.  
  1158.  
  1159. <p>Wagashi can be described as a highly complex cultural product, a crystallization of Japan&#8217;s long history, rich natural environment, unique culture and refined aesthetic sense. Its origins are ancient, and while influenced by continental cultures, it has achieved a distinctively Japanese development through deep ties to the tea ceremony and integration into the lives of ordinary people. Classified primarily by moisture content, their diverse ingredients and sophisticated techniques create rich flavors and textures. In particular, the exquisite designs that reflect nature and seasonality enhance the artistic value of wagashi, which consumers enjoy deeply through all five senses. Today, while artisans maintain tradition, they undertake new experiments, and both domestic and international audiences increasingly recognize its cultural value.</p>
  1160.  
  1161.  
  1162.  
  1163. <p class="is-style-bg_stripe">An in-depth study of wagashi offers a valuable perspective for understanding Japanese culture itself. We hope you will find your favorite wagashi and enjoy exploring its profound world.</p>
  1164.  
  1165.  
  1166.  
  1167. <p class="is-style-icon_book">As referenced in <a href="https://www.wagashi.or.jp" target="_blank" rel="noreferrer noopener">全国和菓子協会</a>、<a href="https://www.maff.go.jp/j/keikaku/syokubunka/traditional-foods/bunrui/kashirui.html" target="_blank" rel="noreferrer noopener">農林水産省</a></p>
  1168. <p>The post <a href="https://www.foodinjapan.org/japan/wagashi/">Wagashi (和菓子)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1169. ]]></content:encoded>
  1171. <wfw:commentRss>https://www.foodinjapan.org/japan/wagashi/feed/</wfw:commentRss>
  1172. <slash:comments>0</slash:comments>
  1175. </item>
  1176. <item>
  1177. <title>Kogane aji (黄金アジ)</title>
  1178. <link>https://www.foodinjapan.org/kanto/chiba-en/kogane-aji/</link>
  1179. <comments>https://www.foodinjapan.org/kanto/chiba-en/kogane-aji/#respond</comments>
  1181. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1182. <pubDate>Sat, 10 May 2025 05:49:24 +0000</pubDate>
  1183. <category><![CDATA[Chiba]]></category>
  1184. <category><![CDATA[Kanto]]></category>
  1185. <category><![CDATA[aji]]></category>
  1186. <category><![CDATA[fish]]></category>
  1187. <category><![CDATA[Japanese food]]></category>
  1188. <category><![CDATA[kogane aji]]></category>
  1189. <category><![CDATA[Local food in Japan]]></category>
  1190. <category><![CDATA[regionalfoodjapan]]></category>
  1191. <category><![CDATA[seafood]]></category>
  1192. <category><![CDATA[Traditional Food in Japan]]></category>
  1193. <category><![CDATA[黄金アジ]]></category>
  1194. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26246</guid>
  1195.  
  1196. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/21f0763e.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/2025/04/21f0763e.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1197. <p>Kogane Aji (黄金アジ) is a premium type of horse mackerel in Japan, known for its rich flavor and golden-colored skin. Caught in nutrient-rich waters, especially around Chiba Prefecture, these fish are prized for their tender, fatty meat, making them a delicacy among seafood lovers. Whether enjoyed as sashimi, grilled, or in other dishes, Kogane Aji [&#8230;]</p>
  1198. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/kogane-aji/">Kogane aji (黄金アジ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1199. ]]></description>
  1200. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/21f0763e.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/2025/04/21f0763e.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1201. <p>Kogane Aji (黄金アジ) is a premium type of horse mackerel in Japan, known for its rich flavor and golden-colored skin. Caught in nutrient-rich waters, especially around Chiba Prefecture, these fish are prized for their tender, fatty meat, making them a delicacy among seafood lovers. Whether enjoyed as sashimi, grilled, or in other dishes, Kogane Aji offers a unique culinary experience. Read on to discover more about this exquisite fish and why it’s considered a true treasure of Japanese cuisine.</p>
  1202.  
  1203.  
  1204.  
  1205. <h2 class="wp-block-heading">What is Kogane aji?</h2>
  1206.  
  1207.  
  1208.  
  1209. <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/kiazi-1024x576-1.jpg" alt="raw fish" class="wp-image-26311"/></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/kiazi-1024x576-1.jpg" alt="raw fish" class="lazyload wp-image-26311"/></figure>
  1210.  
  1211.  
  1212.  
  1213. <p>Kogane Aji (黄金アジ), which translates to “Golden Horse Mackerel,” is a premium variety of horse mackerel prized in Japan for its exceptional flavor, rich fat content, and plump body. Kogane Aji is a premium variety of horse mackerel caught in nutrient-rich waters like those around Kanagawa Prefecture, resulting in fattier, more flavorful fish. Its name, meaning &#8220;golden,&#8221; refers to its shiny skin and high quality. The meat is tender, sweet, and rich in umami, making it highly favored by chefs and seafood enthusiasts.</p>
  1214.  
  1215.  
  1216.  
  1217. <h2 class="wp-block-heading">Kogane aji History</h2>
  1218.  
  1219.  
  1220.  
  1221. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="509" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/o1080085915043205756.jpg" alt="cut kogane aji" class="wp-image-26312"/></noscript><img decoding="async" width="640" height="509" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='509'%20viewBox='0%200%20640%20509'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/o1080085915043205756.jpg" alt="cut kogane aji" class="lazyload wp-image-26312"/></figure>
  1222.  
  1223.  
  1224.  
  1225. <p>Kogane Aji&#8217;s distinctiveness lies in its superior quality, which comes from being caught in nutrient-rich waters, particularly around the Uchibo coast of Chiba Prefecture, near Tokyo Bay. The area’s unique ecosystem, with abundant plankton, allows the fish to grow larger and fattier compared to other mackerel. The history of Kogane Aji is intertwined with the growing appreciation for high-quality, local seafood in Japan, especially in coastal regions like Chiba. Over time, fishermen and chefs started to recognize and promote these particular fish for their exceptional taste and texture.</p>
  1226.  
  1227.  
  1228.  
  1229. <h2 class="wp-block-heading">About Chiba prefecture</h2>
  1230.  
  1231.  
  1232.  
  1233. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/20190522　ねぎお寿司.jpg" alt="koganeaji" class="wp-image-26310"/></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/2025/04/20190522　ねぎお寿司.jpg" alt="koganeaji" class="lazyload wp-image-26310"/></figure>
  1234.  
  1235.  
  1236.  
  1237. <p>Chiba Prefecture is one of Japan&#8217;s leading producers of horse mackerel, especially along the Uchibo coast. Chiba Prefecture, surrounded by nature and the sea, is famous for its horse mackerel. The &#8220;golden horse mackerel&#8221; caught off the coast of Tokyo Bay is renowned as an exquisite delicacy, prized for its golden color and rich fat content. Horse mackerel from Chiba features firm flesh and a high fat content. It is in season from early summer to autumn, with its flavor peaking during this time.</p>
  1238.  
  1239.  
  1240.  
  1241. <h2 class="wp-block-heading">Is golden horse mackerel a luxury fish?</h2>
  1242.  
  1243.  
  1244.  
  1245. <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/o1024076814508587187.jpg" alt="fresh kogane aji" class="wp-image-26313"/></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/o1024076814508587187.jpg" alt="fresh kogane aji" class="lazyload wp-image-26313"/></figure>
  1246.  
  1247.  
  1248.  
  1249. <p>Due to the complex terrain near the coast, catching large quantities is challenging. Fishermen must catch them one by one, which is time-consuming and increases their value. As a result, the price is a bit high, but it’s incredibly delicious!</p>
  1250.  
  1251.  
  1252.  
  1253. <h2 class="wp-block-heading">How is golden horse mackerel usually prepared?</h2>
  1254.  
  1255.  
  1256.  
  1257. <p>Golden horse mackerel is a premium type of mackerel known for its rich fat content, thick flesh, and high freshness. Because of this, it’s enjoyed in various ways that highlight its quality.</p>
  1258.  
  1259.  
  1260.  
  1261. <h3 class="wp-block-heading">Sashimi, Tataki, and Namero</h3>
  1262.  
  1263.  
  1264.  
  1265. <p>The classic way is to fillet it into three pieces, remove the skin, and enjoy it as sashimi. Freshly prepared, it has a springy texture and a refreshing sweetness, and letting it rest for 2-3 days enhances its umami flavor.</p>
  1266.  
  1267.  
  1268.  
  1269. <p>“<a href="https://www.foodinjapan.org/kanto/namerou/">Namero</a>” and “Tataki” are popular local dishes from the Boso region, where chopped horse mackerel sashimi is mixed with miso and seasonings like myoga ginger, shiso leaves, and green onions, then pounded with a knife. Some variations add sesame oil</p>
  1270.  
  1271.  
  1272.  
  1273. <h3 class="wp-block-heading">Grilled</h3>
  1274.  
  1275.  
  1276.  
  1277. <p>Simple salt grilling is a classic way to enjoy the pure flavor of fish. Cut into the skin, sprinkle with salt, and cook over a charcoal brazier or grill. Serve with grated daikon radish or sudachi citrus for a refreshing twist.</p>
  1278.  
  1279.  
  1280.  
  1281. <h3 class="wp-block-heading">Aji Fry (Fried Horse Mackerel)</h3>
  1282.  
  1283.  
  1284.  
  1285. <p>Golden Horse Mackerel Aji Fry is known for its thin, crispy coating. The flesh remains firm and juicy, and specialty shops pay close attention to boning and batter thickness.</p>
  1286.  
  1287.  
  1288.  
  1289. <p>At home, fillets or open fish are seasoned, dipped in batter and breadcrumbs, then fried in oil at 190°C. Freshly fried is especially delicious.</p>
  1290.  
  1291.  
  1292.  
  1293. <h2 class="wp-block-heading">FAQ</h2>
  1294.  
  1295.  
  1296.  
  1297. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1298. <div class="swell-block-faq__item"><dt class="faq_q">Why do hamburgers often end up undercooked?</dt><dd class="faq_a">
  1299. <p>Because the heat doesn’t reach the center easily. If you press the center down a bit before cooking, it cooks more evenly.</p>
  1300. </dd></div>
  1301.  
  1302.  
  1303.  
  1304. <div class="swell-block-faq__item"><dt class="faq_q">What’s the trick to making them fluffy and juicy?</dt><dd class="faq_a">
  1305. <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>
  1306. </dd></div>
  1307.  
  1308.  
  1309.  
  1310. <div class="swell-block-faq__item"><dt class="faq_q">Why are hamburgers often oval-shaped?</dt><dd class="faq_a">
  1311. <p>Because making them flat and oval makes them easier to cook and helps the heat reach the center better.</p>
  1312. </dd></div>
  1313. </dl>
  1314. <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 the heat doesn’t reach the center easily. 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 better.<\/p>"}}]}</script>
  1315.  
  1316.  
  1317.  
  1318. <h2 class="wp-block-heading">Summary</h2>
  1319.  
  1320.  
  1321.  
  1322. <p>In conclusion, Kogane Aji is a true gem of Japanese seafood, offering a rich and flavorful experience that stands out in the world of horse mackerel. Its golden color and tender, fatty meat make it a delicacy worth savoring. If you ever find yourself in Japan, don’t miss the opportunity to try this exquisite fish. Whether you enjoy it fresh as sashimi or grilled to perfection, Kogane Aji is sure to leave a lasting impression on your taste buds. We hope you’ll be able to find some and experience the delightful flavors of Kogane Aji for yourself!</p>
  1323.  
  1324.  
  1325.  
  1326. <p class="has-border -border04 is-style-bg_stripe">If you enjoy the rich, delicate flavors of Kogane Aji, be sure to explore other exquisite Japanese seafood. The buttery Toro, the tender Amberjack, or the sweet and succulent <a href="https://www.foodinjapan.org/tag/uni/">Uni </a>for a truly unforgettable culinary experience.</p>
  1327. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/kogane-aji/">Kogane aji (黄金アジ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1328. ]]></content:encoded>
  1330. <wfw:commentRss>https://www.foodinjapan.org/kanto/chiba-en/kogane-aji/feed/</wfw:commentRss>
  1331. <slash:comments>0</slash:comments>
  1334. </item>
  1335. <item>
  1336. <title>Iso gaki (磯ガキ)</title>
  1337. <link>https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/</link>
  1338. <comments>https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/#respond</comments>
  1340. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1341. <pubDate>Thu, 08 May 2025 10:53:03 +0000</pubDate>
  1342. <category><![CDATA[Chiba]]></category>
  1343. <category><![CDATA[Kanto]]></category>
  1344. <category><![CDATA[iso gaki]]></category>
  1345. <category><![CDATA[Japanese food]]></category>
  1346. <category><![CDATA[Local food in Japan]]></category>
  1347. <category><![CDATA[oysters]]></category>
  1348. <category><![CDATA[regionalfoodjapan]]></category>
  1349. <category><![CDATA[rock oysters]]></category>
  1350. <category><![CDATA[seafood]]></category>
  1351. <category><![CDATA[shore oysters]]></category>
  1352. <category><![CDATA[Traditional Food in Japan]]></category>
  1353. <category><![CDATA[磯ガキ]]></category>
  1354. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26279</guid>
  1355.  
  1356. <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>
  1357. <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>
  1358. <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>
  1359. ]]></description>
  1360. <content:encoded><![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>
  1361. <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>
  1362.  
  1363.  
  1364.  
  1365. <h2 class="wp-block-heading">What is Iso gaki?</h2>
  1366.  
  1367.  
  1368.  
  1369. <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>
  1370.  
  1371.  
  1372.  
  1373. <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>
  1374.  
  1375.  
  1376.  
  1377. <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>
  1378.  
  1379.  
  1380.  
  1381. <h2 class="wp-block-heading">Seasons of Iso gaki</h2>
  1382.  
  1383.  
  1384.  
  1385. <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>
  1386.  
  1387.  
  1388.  
  1389. <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>
  1390.  
  1391.  
  1392.  
  1393. <h2 class="wp-block-heading">Different ways of Cooking Iso gaki</h2>
  1394.  
  1395.  
  1396.  
  1397. <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>
  1398.  
  1399.  
  1400.  
  1401. <h3 class="wp-block-heading">Raw Oysters</h3>
  1402.  
  1403.  
  1404.  
  1405. <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>
  1406.  
  1407.  
  1408.  
  1409. <h3 class="wp-block-heading">Grilled Oysters</h3>
  1410.  
  1411.  
  1412.  
  1413. <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>
  1414.  
  1415.  
  1416.  
  1417. <h3 class="wp-block-heading">Oyster Rice</h3>
  1418.  
  1419.  
  1420.  
  1421. <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>
  1422.  
  1423.  
  1424.  
  1425. <h2 class="wp-block-heading">Summary</h2>
  1426.  
  1427.  
  1428.  
  1429. <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>
  1430.  
  1431.  
  1432.  
  1433. <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>
  1434.  
  1435.  
  1436.  
  1437. <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>
  1438. <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>
  1439. ]]></content:encoded>
  1441. <wfw:commentRss>https://www.foodinjapan.org/kanto/chiba-en/iso-gaki/feed/</wfw:commentRss>
  1442. <slash:comments>0</slash:comments>
  1445. </item>
  1446. <item>
  1447. <title>Hamburg steak (ハンバーグ)</title>
  1448. <link>https://www.foodinjapan.org/japan/hamburg-steak/</link>
  1449. <comments>https://www.foodinjapan.org/japan/hamburg-steak/#respond</comments>
  1451. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1452. <pubDate>Wed, 07 May 2025 14:38:55 +0000</pubDate>
  1453. <category><![CDATA[Japan]]></category>
  1454. <category><![CDATA[burger]]></category>
  1455. <category><![CDATA[hamburg]]></category>
  1456. <category><![CDATA[hamburger]]></category>
  1457. <category><![CDATA[Japanese food]]></category>
  1458. <category><![CDATA[Local food in Japan]]></category>
  1459. <category><![CDATA[patty]]></category>
  1460. <category><![CDATA[steak]]></category>
  1461. <category><![CDATA[Traditional Food in Japan]]></category>
  1462. <category><![CDATA[ハンバーグ]]></category>
  1463. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25892</guid>
  1464.  
  1465. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_5089-EDIT.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_5089-EDIT.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1466. <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>
  1467. <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>
  1468. ]]></description>
  1469. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_5089-EDIT.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/IMG_5089-EDIT.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1470. <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>
  1471.  
  1472.  
  1473.  
  1474. <h2 class="wp-block-heading">What is Hamburg steak?</h2>
  1475.  
  1476.  
  1477.  
  1478. <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>
  1479.  
  1480.  
  1481.  
  1482. <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>
  1483.  
  1484.  
  1485.  
  1486. <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>
  1487.  
  1488.  
  1489.  
  1490. <h2 class="wp-block-heading"><strong>Which Country Invented the Hamburger?</strong></h2>
  1491.  
  1492.  
  1493.  
  1494. <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>
  1495.  
  1496.  
  1497.  
  1498. <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>
  1499.  
  1500.  
  1501.  
  1502. <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>
  1503.  
  1504.  
  1505.  
  1506. <h2 class="wp-block-heading">Hamburg steak History</h2>
  1507.  
  1508.  
  1509.  
  1510. <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>
  1511.  
  1512.  
  1513.  
  1514. <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>
  1515.  
  1516.  
  1517.  
  1518. <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>
  1519.  
  1520.  
  1521.  
  1522. <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>
  1523.  
  1524.  
  1525.  
  1526. <h2 class="wp-block-heading">Difference between German Hamburg and Japanese Hamburg steak</h2>
  1527.  
  1528.  
  1529.  
  1530. <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>
  1531.  
  1532.  
  1533.  
  1534. <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>
  1535.  
  1536.  
  1537.  
  1538. <h2 class="wp-block-heading"><strong>Where Does the Word &#8220;Hamburger&#8221; Come From? Exploring Its Origin and Meaning</strong></h2>
  1539.  
  1540.  
  1541.  
  1542. <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>
  1543.  
  1544.  
  1545.  
  1546. <h3 class="wp-block-heading"><strong>Hamburg Steak Originated in Germany</strong></h3>
  1547.  
  1548.  
  1549.  
  1550. <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>
  1551.  
  1552.  
  1553.  
  1554. <h3 class="wp-block-heading"><strong>The Name Comes from &#8220;Hamburg&#8221;</strong></h3>
  1555.  
  1556.  
  1557.  
  1558. <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>
  1559.  
  1560.  
  1561.  
  1562. <h3 class="wp-block-heading"><strong>&#8220;Hamburger&#8221; Is a Term Unique to Japan</strong></h3>
  1563.  
  1564.  
  1565.  
  1566. <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>
  1567.  
  1568.  
  1569.  
  1570. <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>
  1571.  
  1572.  
  1573.  
  1574. <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>
  1575.  
  1576.  
  1577.  
  1578. <h2 class="wp-block-heading">FAQ</h2>
  1579.  
  1580.  
  1581.  
  1582. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1583. <div class="swell-block-faq__item"><dt class="faq_q">Why do hamburgers often end up undercooked?</dt><dd class="faq_a">
  1584. <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>
  1585. </dd></div>
  1586.  
  1587.  
  1588.  
  1589. <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">
  1590. <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>
  1591. </dd></div>
  1592.  
  1593.  
  1594.  
  1595. <div class="swell-block-faq__item"><dt class="faq_q">Why are hamburgers often oval-shaped?</dt><dd class="faq_a">
  1596. <p>Because making them flat and oval makes them easier to cook and helps the heat reach the center more easily.</p>
  1597. </dd></div>
  1598. </dl>
  1599. <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>
  1600.  
  1601.  
  1602.  
  1603. <h2 class="wp-block-heading">Summary</h2>
  1604.  
  1605.  
  1606.  
  1607. <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>
  1608.  
  1609.  
  1610.  
  1611. <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>
  1612. <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>
  1613. ]]></content:encoded>
  1615. <wfw:commentRss>https://www.foodinjapan.org/japan/hamburg-steak/feed/</wfw:commentRss>
  1616. <slash:comments>0</slash:comments>
  1619. </item>
  1620. <item>
  1621. <title>Ieyasu takagari nabe (家康鷹狩り鍋)</title>
  1622. <link>https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/</link>
  1623. <comments>https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/#respond</comments>
  1625. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1626. <pubDate>Mon, 05 May 2025 16:35:54 +0000</pubDate>
  1627. <category><![CDATA[Aichi]]></category>
  1628. <category><![CDATA[Chubu]]></category>
  1629. <category><![CDATA[falconry]]></category>
  1630. <category><![CDATA[Ieyasu Takagari Nabe]]></category>
  1631. <category><![CDATA[Japanese food]]></category>
  1632. <category><![CDATA[Local food in Japan]]></category>
  1633. <category><![CDATA[nabe]]></category>
  1634. <category><![CDATA[regionalfoodjapan]]></category>
  1635. <category><![CDATA[takagari]]></category>
  1636. <category><![CDATA[Traditional Food in Japan]]></category>
  1637. <category><![CDATA[家康鷹狩り鍋]]></category>
  1638. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26244</guid>
  1639.  
  1640. <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>
  1641. <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>
  1642. <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>
  1643. ]]></description>
  1644. <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>
  1645. <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>
  1646.  
  1647.  
  1648.  
  1649. <h2 class="wp-block-heading">What is Ieyasu takagari nabe?</h2>
  1650.  
  1651.  
  1652.  
  1653. <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>
  1654.  
  1655.  
  1656.  
  1657. <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>
  1658.  
  1659.  
  1660.  
  1661. <h3 class="wp-block-heading">Etymology</h3>
  1662.  
  1663.  
  1664.  
  1665. <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>
  1666.  
  1667.  
  1668.  
  1669. <h2 class="wp-block-heading">Ieyasu takagari nabe History</h2>
  1670.  
  1671.  
  1672.  
  1673. <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>
  1674.  
  1675.  
  1676.  
  1677. <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>
  1678.  
  1679.  
  1680.  
  1681. <h2 class="wp-block-heading"><strong>Award-Winning Recognition at National Competitions</strong></h2>
  1682.  
  1683.  
  1684.  
  1685. <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>
  1686.  
  1687.  
  1688.  
  1689. <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>
  1690.  
  1691.  
  1692.  
  1693. <h2 class="wp-block-heading">Takeaway</h2>
  1694.  
  1695.  
  1696.  
  1697. <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>
  1698.  
  1699.  
  1700.  
  1701. <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>
  1702.  
  1703.  
  1704.  
  1705. <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>
  1706. <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>
  1707. ]]></content:encoded>
  1709. <wfw:commentRss>https://www.foodinjapan.org/chubu/aichi/ieyasu-takagari-nabe/feed/</wfw:commentRss>
  1710. <slash:comments>0</slash:comments>
  1713. </item>
  1714. <item>
  1715. <title>Hita yakisoba (日田やきそば)</title>
  1716. <link>https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/</link>
  1717. <comments>https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/#respond</comments>
  1719. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1720. <pubDate>Sun, 04 May 2025 16:55:39 +0000</pubDate>
  1721. <category><![CDATA[Kyushu]]></category>
  1722. <category><![CDATA[Ooita]]></category>
  1723. <category><![CDATA[hita yakisoba]]></category>
  1724. <category><![CDATA[Japanese food]]></category>
  1725. <category><![CDATA[Local food in Japan]]></category>
  1726. <category><![CDATA[regionalfoodjapan]]></category>
  1727. <category><![CDATA[Traditional Food in Japan]]></category>
  1728. <category><![CDATA[yakisoba]]></category>
  1729. <category><![CDATA[田やきそば]]></category>
  1730. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25864</guid>
  1731.  
  1732. <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>
  1733. <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>
  1734. <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>
  1735. ]]></description>
  1736. <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>
  1737. <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>
  1738.  
  1739.  
  1740.  
  1741. <h2 class="wp-block-heading">What is Hita yakisoba?</h2>
  1742.  
  1743.  
  1744.  
  1745. <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>
  1746.  
  1747.  
  1748.  
  1749. <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>
  1750.  
  1751.  
  1752.  
  1753. <h2 class="wp-block-heading">Hita yakisoba History</h2>
  1754.  
  1755.  
  1756.  
  1757. <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>
  1758.  
  1759.  
  1760.  
  1761. <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>
  1762.  
  1763.  
  1764.  
  1765. <h2 class="wp-block-heading">How to make Hita yakisoba?</h2>
  1766.  
  1767.  
  1768.  
  1769. <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>
  1770.  
  1771.  
  1772.  
  1773. <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>
  1774.  
  1775.  
  1776.  
  1777. <h2 class="wp-block-heading">Where is Hita?</h2>
  1778.  
  1779.  
  1780.  
  1781. <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>
  1782.  
  1783.  
  1784.  
  1785. <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>
  1786.  
  1787.  
  1788.  
  1789. <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>
  1790.  
  1791.  
  1792.  
  1793. <h2 class="wp-block-heading">FAQ</h2>
  1794.  
  1795.  
  1796.  
  1797. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1798. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Hita yakisoba?</dt><dd class="faq_a">
  1799. <p>The noodles are cooked until crispy, and simple ingredients like bean sprouts and pork are used.</p>
  1800. </dd></div>
  1801.  
  1802.  
  1803.  
  1804. <div class="swell-block-faq__item"><dt class="faq_q">How is it different from regular yakisoba?</dt><dd class="faq_a">
  1805. <p>Instead of stir-frying, the noodles are &#8220;grilled&#8221; over high heat, giving them a crispy texture.</p>
  1806. </dd></div>
  1807.  
  1808.  
  1809.  
  1810. <div class="swell-block-faq__item"><dt class="faq_q">Where can you eat it?</dt><dd class="faq_a">
  1811. <p>It’s mainly available in Hita City, Oita Prefecture, at specialty shops and many ramen restaurants.</p>
  1812. </dd></div>
  1813. </dl>
  1814. <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>
  1815.  
  1816.  
  1817.  
  1818. <h2 class="wp-block-heading">Takeaway</h2>
  1819.  
  1820.  
  1821.  
  1822. <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>
  1823.  
  1824.  
  1825.  
  1826. <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>
  1827.  
  1828.  
  1829.  
  1830. <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>
  1831. <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>
  1832. ]]></content:encoded>
  1834. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/hita-yakisoba/feed/</wfw:commentRss>
  1835. <slash:comments>0</slash:comments>
  1838. </item>
  1839. </channel>
  1840. </rss>
  1841.  

If you would like to create a banner that links to this page (i.e. this validation result), do the following:

  1. Download the "valid RSS" banner.

  2. Upload the image to your own server. (This step is important. Please do not link directly to the image on this server.)

  3. Add this HTML to your page (change the image src attribute if necessary):

If you would like to create a text link instead, here is the URL you can use:

http://www.feedvalidator.org/check.cgi?url=https%3A//www.foodinjapan.org/feed/

Home · About · News · Docs · Terms

 
Copyright © 2002-9 Sam Ruby, Mark Pilgrim, Joseph Walton, and Phil Ringnalda