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  11. <title>Food in Japan</title>
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  13. <link>https://www.foodinjapan.org/</link>
  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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  25. <title>Food in Japan</title>
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  30. <item>
  31. <title>Okuzukake (おくずかけ)</title>
  32. <link>https://www.foodinjapan.org/tohoku/miyagi/okuzukake/</link>
  33. <comments>https://www.foodinjapan.org/tohoku/miyagi/okuzukake/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Wed, 22 Jan 2025 13:05:46 +0000</pubDate>
  37. <category><![CDATA[Miyagi]]></category>
  38. <category><![CDATA[Tohoku]]></category>
  39. <category><![CDATA[Japanese food]]></category>
  40. <category><![CDATA[Local food in Japan]]></category>
  41. <category><![CDATA[okuzukake]]></category>
  42. <category><![CDATA[regionalfoodjapan]]></category>
  43. <category><![CDATA[Traditional Food in Japan]]></category>
  44. <category><![CDATA[warmth dishes]]></category>
  45. <category><![CDATA[winter food]]></category>
  46. <category><![CDATA[おくずかけ]]></category>
  47. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23285</guid>
  48.  
  49. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/okuzukake.jpg" 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/2025/01/okuzukake.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  50. <p>Okuzukake is a beloved traditional dish from Japan’s Tohoku region, known for its comforting flavors and cultural significance. Featuring seasonal vegetables, tofu, and noodles simmered in a rich, thickened broth, it’s a heartwarming meal often enjoyed during special occasions and festivals. This simple yet flavorful dish captures the essence of local ingredients and culinary traditions, [&#8230;]</p>
  51. <p>The post <a href="https://www.foodinjapan.org/tohoku/miyagi/okuzukake/">Okuzukake (おくずかけ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  52. ]]></description>
  53. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/okuzukake.jpg" 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/2025/01/okuzukake.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  54. <p>Okuzukake is a beloved traditional dish from Japan’s Tohoku region, known for its comforting flavors and cultural significance. Featuring seasonal vegetables, tofu, and noodles simmered in a rich, thickened broth, it’s a heartwarming meal often enjoyed during special occasions and festivals. This simple yet flavorful dish captures the essence of local ingredients and culinary traditions, offering a taste of Japan&#8217;s deep-rooted food culture. Curious to learn more about this unique dish? Keep reading to discover its history, preparation, and the secrets behind its enduring appeal!</p>
  55.  
  56.  
  57.  
  58. <h2 class="wp-block-heading">What is Okuzukake?</h2>
  59.  
  60.  
  61.  
  62. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/okuzukake-soup.jpg" alt="Okuzukake on designed bowl" class="wp-image-23366"/></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/2025/01/okuzukake-soup.jpg" alt="Okuzukake on designed bowl" class="lazyload wp-image-23366"/></figure>
  63.  
  64.  
  65.  
  66. <p>Okuzukake (おくずかけ) is a traditional Japanese dish originating from the Tohoku region, particularly Miyagi Prefecture. It is a hearty and comforting soup made with a variety of seasonal vegetables, tofu, and konnyaku (a jelly-like food made from konjac yam) simmered in a dashi-based broth thickened with starch. The starch, typically derived from potato starch or kuzu (arrowroot), gives the dish its signature silky and viscous texture, which is reflected in the name &#8220;okuzukake&#8221; (literally meaning &#8220;poured or thickened with kuzu&#8221;).</p>
  67.  
  68.  
  69.  
  70. <h2 class="wp-block-heading">Okuzukake History</h2>
  71.  
  72.  
  73.  
  74. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/miyagi_1_1.jpg" alt="Okuzukake from Miyagi on bowl" class="wp-image-23367"/></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/2025/01/miyagi_1_1.jpg" alt="Okuzukake from Miyagi on bowl" class="lazyload wp-image-23367"/></figure>
  75.  
  76.  
  77.  
  78. <p>Okuzukake is a traditional vegetarian dish from Miyagi Prefecture, especially the southern region, enjoyed during the spring and autumn equinoxes, Obon, and memorial gatherings. It features seasonal vegetables, tofu, fried tofu, and soybean gluten stewed in a shiitake mushroom broth. With Shiroishi Onmen noodles added and thickened with starch. All ages love this dish for its gentle flavor and easy-to-digest noodles. Similar dishes like &#8220;suppoko&#8221; and &#8220;noppei soup&#8221; appear in the northern areas, with the main difference being whether people eat them as daily meals or for special occasions.</p>
  79.  
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  81.  
  82. <p class="is-style-icon_book">Reference: <a href="https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/okuzu_kake_miyagi.html" target="_blank" rel="noreferrer noopener nofollow">Ministry of Agriculture, Forestry, and Fisheries</a></p>
  83.  
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  85.  
  86. <h2 class="wp-block-heading">FAQ</h2>
  87.  
  88.  
  89.  
  90. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  91. <div class="swell-block-faq__item"><dt class="faq_q">What are the main ingredients of okuzukake?</dt><dd class="faq_a">
  92. <p>Okuzukake typically uses warm noodles, various vegetables (such as burdock, carrots, eggplant, and green beans), deep-fried tofu, tofu, and dried shiitake mushrooms. The ingredients may vary by region and household, but these are the basic ingredients used.</p>
  93. </dd></div>
  94.  
  95.  
  96.  
  97. <div class="swell-block-faq__item"><dt class="faq_q">What is the origin of okuzukake?</dt><dd class="faq_a">
  98. <p>The name okuzukake comes from the fact that it was once thickened with kudzu starch. It is also often eaten as a vegetarian dish during Obon and Higan, and is said to be a dish consumed by ascetic monks.</p>
  99. </dd></div>
  100. </dl>
  101. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the main ingredients of okuzukake?","acceptedAnswer":{"@type":"Answer","text":"<p>Okuzukake typically uses warm noodles, various vegetables (such as burdock, carrots, eggplant, and green beans), deep-fried tofu, tofu, and dried shiitake mushrooms. The ingredients may vary by region and household, but these are the basic ingredients used.<\/p>"}},{"@type":"Question","name":"What is the origin of okuzukake?","acceptedAnswer":{"@type":"Answer","text":"<p>The name okuzukake comes from the fact that it was once thickened with kudzu starch. It is also often eaten as a vegetarian dish during Obon and Higan, and is said to be a dish consumed by ascetic monks.<\/p>"}}]}</script>
  102.  
  103.  
  104.  
  105. <h2 class="wp-block-heading">Okuzukake Recipe</h2>
  106.  
  107.  
  108.  
  109. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 1 person</th><th>Measurements</th></tr></thead><tbody><tr><td>Burdock (shredded)</td><td>12g</td></tr><tr><td>Carrots (cut into chrysanthemum shapes)</td><td>12g</td></tr><tr><td>Taro (chopped)</td><td>50g</td></tr><tr><td>Dried shiitake mushrooms (sliced ​​into thin strips)</td><td>1g</td></tr><tr><td>Shirataki (cut into 3cm pieces)</td><td>50g</td></tr><tr><td>Deep-fried tofu (sliced ​​into strips)</td><td>5g</td></tr><tr><td>Salt</td><td>0.4g</td></tr><tr><td>Dark soy sauce</td><td>7g</td></tr><tr><td>Starch</td><td>2g</td></tr><tr><td>Hon Mirin</td><td>2.5g</td></tr><tr><td>Bean Gurd</td><td>1g</td></tr><tr><td>Green beans (sliced ​​diagonally)</td><td>5g</td></tr><tr><td>Umen</td><td>12g</td></tr><tr><td>Dried bonito</td><td>4g</td></tr><tr><td>Water</td><td>150g</td></tr></tbody></table></figure>
  110.  
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  113. <div class="wp-block-group is-stack is-style-dent_box">
  114. <h3 class="wp-block-heading">How to make?</h3>
  115.  
  116.  
  117.  
  118. <div class="swell-block-step" data-num-style="circle">
  119. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Preparation</strong></div><div class="swell-block-step__body">
  120. <p>Begin by making a flavorful stock using bonito flakes and the water used to rehydrate dried shiitake mushrooms. Thoroughly wash the shiitake mushrooms before rehydrating them, and set aside the rehydrating water for later. Drain excess oil from fried tofu, boil udon noodles until firm, and rinse the beans. Finally, boil the shirataki noodles to prepare all the ingredients.</p>
  121. </div></div>
  122.  
  123.  
  124.  
  125. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Cooking</strong></div><div class="swell-block-step__body">
  126. <p>Combine the shiitake mushroom-soaked water with the soup stock in a pot. Add burdock and carrots, then simmer until the vegetables begin to soften. Next, include taro and the rehydrated shiitake mushrooms, allowing the flavors to meld as they cook.</p>
  127. </div></div>
  128.  
  129.  
  130.  
  131. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Finishing Touches</strong></div><div class="swell-block-step__body">
  132. <p>Add the prepared shirataki noodles and fried tofu to the pot and continue simmering. Season the soup with the appropriate condiments, then thicken it by stirring in starch dissolved in water. Finally, mix in lentils, green beans, and udon noodles, ensuring all ingredients are well incorporated before serving.</p>
  133. </div></div>
  134. </div>
  135. </div>
  136.  
  137.  
  138.  
  139. <h2 class="wp-block-heading">Recommended Restaurants</h2>
  140.  
  141.  
  142.  
  143. <h3 class="wp-block-heading">Miyagino Local Cuisine &#8211; Espar Store ( 郷土料理 みやぎ乃 エスパル店 )</h3>
  144.  
  145.  
  146.  
  147. <p>&#8220;Miyagino Local Cuisine &#8211; Espar Store&#8221; offers the local cuisine of Miyagi Prefecture in an easily accessible location. You&#8217;ll find it at basement level 1 of Espar Sendai, which connects directly to Sendai Station. The quiet interior atmosphere welcomes both solo diners and groups. Chefs prepare dishes using Miyagi&#8217;s rich ingredients, including Sendai&#8217;s famous beef tongue, Harako rice, and Seri hot pot. At lunch, visitors can choose from various menu options to sample local flavors. The restaurant also stocks a wide selection of local sake, making it an ideal spot to relax in the evening while enjoying Miyagi&#8217;s flavors. Whether you visit Sendai for business or pleasure, make sure to stop by to experience Miyagi&#8217;s local cuisine.</p>
  148.  
  149.  
  150.  
  151. <p class="is-style-icon_info">Address: <a href="https://g.co/kgs/R8giKQS" target="_blank" rel="noreferrer noopener">〒980-0021 Miyagi Prefecture, Sendai City, Aoba Ward, Chuo 1-1-1 Espar Sendai Main Building B1F </a><br>Phone number: 022-267-4141 <br>Hours open: 11:00 AM &#8211; 11:00 PM (Last Order 10:00 PM) <br>*Business hours may change, so please check with the store in advance. <br>Website: <a href="https://www.s-pal.jp/sendai/shop/detail/?id=253" target="_blank" rel="noreferrer noopener">https://www.s-pal.jp/sendai/shop/detail/?id=253</a> <br>*The official website is the shop detail page of Espar Sendai.</p>
  152.  
  153.  
  154.  
  155. <h2 class="wp-block-heading">Gotsu-san Delicatessen ( 惣菜店 ごっつぉうさん )</h2>
  156.  
  157.  
  158.  
  159. <p>&#8220;Gotsu-san,&#8221; a popular delicatessen with multiple locations in Sendai City, delights locals with its homemade, warm, and homely flavors. The shop offers abundant bento and side dishes, meeting various needs from everyday meals to special items for entertaining guests. The deli actively uses ingredients from Miyagi Prefecture, emphasizing local flavors as one of its main attractions. The colorful and well-balanced bento makes a perfect choice for lunch or dinner. Customers can buy side dishes by weight, choosing exactly how much they want. The deli serves as an ideal option for busy individuals, those living alone, or anyone wanting to enjoy delicious bento and side dishes easily. (We recommend making a reservation for okuzukake ahead of time.)</p>
  160.  
  161.  
  162.  
  163. <p class="is-style-icon_info">1. Gotsu-san Main Store <br><br>Address: <a href="https://maps.app.goo.gl/NrngHSM4GryLtat9A">〒980-0804 2-3-17 Omachi, Aoba-ku, Sendai City, Miyagi Prefecture </a><br>Phone number: 022-227-2534 Hours open: 10:00 AM &#8211; 7:00 PM Closed: Sundays and holidays <br>Website: <a href="https://www.gottsuousan.com/index.html" target="_blank" rel="noreferrer noopener">https://www.gottsuousan.com/index.html</a><br></p>
  164.  
  165.  
  166.  
  167. <h2 class="wp-block-heading">Summary</h2>
  168.  
  169.  
  170.  
  171. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="454" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Okuzukake-おくずかけ.jpg" alt="close up photo of ingredients of Okuzukake" class="wp-image-23365"/></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/2025/01/Okuzukake-おくずかけ.jpg" alt="close up photo of ingredients of Okuzukake" class="lazyload wp-image-23365"/></figure>
  172.  
  173.  
  174.  
  175. <p>Whether you’re savoring its gentle flavors during a festival or discovering it in a local eatery, Okuzukake offers a true taste of Tohoku’s culture. If you have the chance to visit Japan, don’t miss the opportunity to try this heartwarming dish for yourself. Seek it out, indulge in its unique flavors, and experience a bowl of tradition that has been cherished for generations.</p>
  176.  
  177.  
  178.  
  179. <p class="has-border -border04 is-style-bg_stripe">For more heartwarming Japanese dishes like Okuzukake, explore other traditional favorites from the <a href="https://www.foodinjapan.org/tag/miyagi-prefecture/">Miyagi prefecture</a> and beyond—you might just discover your next culinary delight!</p>
  180. <p>The post <a href="https://www.foodinjapan.org/tohoku/miyagi/okuzukake/">Okuzukake (おくずかけ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  181. ]]></content:encoded>
  183. <wfw:commentRss>https://www.foodinjapan.org/tohoku/miyagi/okuzukake/feed/</wfw:commentRss>
  184. <slash:comments>0</slash:comments>
  187. </item>
  188. <item>
  189. <title>Why and How to Host a Backyard Hibachi Night Like a Professional</title>
  190. <link>https://www.foodinjapan.org/article/how-to-host-a-backyard-hibachi-night/</link>
  191. <comments>https://www.foodinjapan.org/article/how-to-host-a-backyard-hibachi-night/#respond</comments>
  193. <dc:creator><![CDATA[ryo]]></dc:creator>
  194. <pubDate>Wed, 22 Jan 2025 10:04:14 +0000</pubDate>
  195. <category><![CDATA[Article]]></category>
  196. <category><![CDATA[hibachi]]></category>
  197. <category><![CDATA[teppanyaki]]></category>
  198. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24518</guid>
  199.  
  200. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/cooking-Japanese-food.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='565'%20viewBox='0%200%20850%20565'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/cooking-Japanese-food.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  201. <p>Hibachi is a true showstopper that grabs everyone’s attention, especially in the U.S. With roots in Japan, this teppanyaki cooking method brings precision, flavor, and fun into one perfect experience. Bringing hibachi into your home turns gatherings into something special, carefully merging the warmth of the backyard with the thrill of dining out. Let’s find [&#8230;]</p>
  202. <p>The post <a href="https://www.foodinjapan.org/article/how-to-host-a-backyard-hibachi-night/">Why and How to Host a Backyard Hibachi Night Like a Professional</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  203. ]]></description>
  204. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/cooking-Japanese-food.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='565'%20viewBox='0%200%20850%20565'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/cooking-Japanese-food.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  205. <p>Hibachi is a true showstopper that grabs everyone’s attention, especially in the U.S. With roots in Japan, this teppanyaki cooking method brings precision, flavor, and fun into one perfect experience. Bringing hibachi into your home turns gatherings into something special, carefully merging the warmth of the backyard with the thrill of dining out. Let’s find out how to arrange everything like a pro.</p>
  206.  
  207.  
  208.  
  209. <h2 class="wp-block-heading"><strong>Why Hosting a Hibachi Night is the Ultimate Backyard Experience?</strong></h2>
  210.  
  211.  
  212.  
  213. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1280" height="853" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/AD_4nXdOmjAyALCa0m7bgkq1QqHOx6dgWZ9Akr5HookLcu2sR12fBgXyd4onpukHH2d5ArXbxhLXxzkn693su8-e9O8Er_IdYd01byEC3BMcRD_CjnYyZPamcmI_jfrh5V_9U_588PF1ug.jpg" alt="Backyard Hibachi party" class="wp-image-24521" style="width:750px"/></noscript><img decoding="async" width="1280" height="853" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1280'%20height='853'%20viewBox='0%200%201280%20853'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/AD_4nXdOmjAyALCa0m7bgkq1QqHOx6dgWZ9Akr5HookLcu2sR12fBgXyd4onpukHH2d5ArXbxhLXxzkn693su8-e9O8Er_IdYd01byEC3BMcRD_CjnYyZPamcmI_jfrh5V_9U_588PF1ug.jpg" alt="Backyard Hibachi party" class="lazyload wp-image-24521" style="width:750px"/></figure>
  214.  
  215.  
  216.  
  217. <p class="has-text-align-center">Image by <a href="https://pixabay.com/users/thorstenf-7677369/?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=3366444" target="_blank" rel="noreferrer noopener nofollow">Thorsten Frenzel</a> from <a href="https://pixabay.com//?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=3366444" target="_blank" rel="noreferrer noopener nofollow">Pixabay</a></p>
  218.  
  219.  
  220.  
  221. <p><a href="https://hibachi2u.com">Hibachi at home</a> is a combination of flair and familiarity. It can turn your backyard into a teppanyaki haven in no time. This modern trend perfectly combines the hibachi show with the convenience of everything happening in your own yard.</p>
  222.  
  223.  
  224.  
  225. <p>However, the true charm is in versatility. Whether an intimate family gathering or a decadent party, hibachi can be set up to accommodate different needs. Your guests will also love the idea of customizing their experience whether it’s through unique sauce stations or special dietary options. Here’s how to host a great hibachi party at home.</p>
  226.  
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  228.  
  229. <h3 class="wp-block-heading"><strong>Set the Scene with Japanese Decor</strong><strong></strong></h3>
  230.  
  231.  
  232.  
  233. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1280" height="854" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/AD_4nXcM19osaH-UE5cRPe6yMhpYTULzY7-Wy5y_fOy5NS0WxNzXwI6btDwU0tUpG-A3a5M9Ju1y9sbYw3BXEEjRZcY7Oy67GGqVoWjp5ADWo4gyO2aavE1URbvzaLCEE9PhYII6_uvIAQ.jpg" alt="Japanese Decor" class="wp-image-24520" style="width:750px"/></noscript><img decoding="async" width="1280" height="854" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1280'%20height='854'%20viewBox='0%200%201280%20854'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/AD_4nXcM19osaH-UE5cRPe6yMhpYTULzY7-Wy5y_fOy5NS0WxNzXwI6btDwU0tUpG-A3a5M9Ju1y9sbYw3BXEEjRZcY7Oy67GGqVoWjp5ADWo4gyO2aavE1URbvzaLCEE9PhYII6_uvIAQ.jpg" alt="Japanese Decor" class="lazyload wp-image-24520" style="width:750px"/></figure>
  234.  
  235.  
  236.  
  237. <p class="has-text-align-center">Image by <a href="https://pixabay.com/users/djedj-59194/?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=5568727" target="_blank" rel="noreferrer noopener nofollow">djedj</a> from <a href="https://pixabay.com//?utm_source=link-attribution&amp;utm_medium=referral&amp;utm_campaign=image&amp;utm_content=5568727" target="_blank" rel="noreferrer noopener nofollow">Pixabay</a></p>
  238.  
  239.  
  240.  
  241. <p>You can turn a dining area at home into an at-home hibachi experience with a combination of Japanese style and atmosphere that draws everyone in. Softly glowing chochin lanterns will serve the purpose perfectly, as they create an otherworldly ambiance in your backyard. You can also use ikebana arrangements, bamboo mats, and bonsai trees to enhance the feel.</p>
  242.  
  243.  
  244.  
  245. <p>Similarly, dark placemats combined with earthy ceramic plates complement the wooden chopsticks placed horizontally on the hashioki, along with small sauce dishes; they make for an exquisite table setting. Origami cranes and scrolls of calligraphy can also enhance the cultural flavor, or for stubble sophistication furoshiki textiles and Noren dividers will work amazingly well.</p>
  246.  
  247.  
  248.  
  249. <p>A sake carafe or tokkuri is a perfect complement, and the matching ochoko cups give the impression of authenticity. The central hibachi grill has the power to form a functional element but it also represents a glorious focus combining tradition with remarkable charm.</p>
  250.  
  251.  
  252.  
  253. <h3 class="wp-block-heading"><strong>Choose the Right Hibachi Menu</strong></h3>
  254.  
  255.  
  256.  
  257. <p>The success of your <a href="https://www.foodinjapan.org/japan/teppanyaki/">teppanyaki party</a> depends heavily on the menu you choose. A perfect hibachi menu begins with intention and ends in artistry. It’s usually incomplete without fried rice, but remember, day-old grains are essential here. Refrigeration dries them just enough to avoid sogginess and to make each bite a delicate dance of texture and flavor. Garlic butter is rich and aromatic, a full flavor addition to elevate this humble dish.</p>
  258.  
  259.  
  260.  
  261. <p>High heat makes vegetables come alive, full of color and sizzle. The most notable are broccoli, zucchini, and mushrooms, though seasonal changes have their own refreshing twists. Sesame oil, soy, and garlic give it an authentic flavor, but proteins will be the showstopper. Go with marinated chicken with ginger and soy flavor, or steak kissed with salt and pepper is pure indulgence. Shrimp, light and buttery, completes the list.</p>
  262.  
  263.  
  264.  
  265. <h2 class="wp-block-heading"><strong>Endnote</strong></h2>
  266.  
  267.  
  268.  
  269. <p>Having a <a href="https://www.foodinjapan.org/tag/hibachi/">hibachi</a> night at home will be an awesome experience. The sizzling sounds, the delicious smells, and all the laughs around the girl itself make for some unforgettable memories even after you’re done eating. However, keep in mind that though it feels tempting to try and do everything yourself, getting a pro to take care of it usually makes way more sense. They&#8217;ve got the skills and the flair that can turn a good hibachi meal into something really special.</p>
  270. <p>The post <a href="https://www.foodinjapan.org/article/how-to-host-a-backyard-hibachi-night/">Why and How to Host a Backyard Hibachi Night Like a Professional</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  271. ]]></content:encoded>
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  274. <slash:comments>0</slash:comments>
  277. </item>
  278. <item>
  279. <title>Convenience store onigiri</title>
  280. <link>https://www.foodinjapan.org/japan/convenience-store-onigiri/</link>
  281. <comments>https://www.foodinjapan.org/japan/convenience-store-onigiri/#respond</comments>
  283. <dc:creator><![CDATA[ryo]]></dc:creator>
  284. <pubDate>Tue, 21 Jan 2025 07:28:48 +0000</pubDate>
  285. <category><![CDATA[Japan]]></category>
  286. <category><![CDATA[7-Eleven food culture]]></category>
  287. <category><![CDATA[convenience store cuisine]]></category>
  288. <category><![CDATA[Japanese convenience store menu]]></category>
  289. <category><![CDATA[Japanese convenience store onigiri]]></category>
  290. <category><![CDATA[Japanese rice ball]]></category>
  291. <category><![CDATA[japanese street food]]></category>
  292. <category><![CDATA[popular Japanese fast food]]></category>
  293. <category><![CDATA[portable rice triangles]]></category>
  294. <category><![CDATA[quick Japanese meals]]></category>
  295. <category><![CDATA[rice ball]]></category>
  296. <category><![CDATA[rice ball varieties]]></category>
  297. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24281</guid>
  298.  
  299. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/convinience-store-onigiri.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/convinience-store-onigiri.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  300. <p>Not only are convenience store onigiri easy to grab and eat, but they also come in a variety of flavors, making them a perfect choice for any occasion. Let&#8217;s explore what makes convenience store onigiri so special: These handy rice balls offer both convenience and variety, making them a perfect choice for any occasion. Convenience [&#8230;]</p>
  301. <p>The post <a href="https://www.foodinjapan.org/japan/convenience-store-onigiri/">Convenience store onigiri</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  302. ]]></description>
  303. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/convinience-store-onigiri.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/convinience-store-onigiri.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  304. <p>Not only are convenience store onigiri easy to grab and eat, but they also come in a variety of flavors, making them a perfect choice for any occasion. Let&#8217;s explore what makes convenience store onigiri so special: These handy rice balls offer both convenience and variety, making them a perfect choice for any occasion. Convenience Store Onigiri are not only easy to grab and eat, but also come in a wide range of flavors, catering to different tastes and preferences. Let&#8217;s explore what makes convenience store onigiri so special.</p>
  305.  
  306.  
  307.  
  308. <h2 class="wp-block-heading">Types of convenience store onigiri</h2>
  309.  
  310.  
  311.  
  312. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/onigiri.jpg" alt="Onigiri in Convinience Stores" class="wp-image-24283"/></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/2025/01/onigiri.jpg" alt="Onigiri in Convinience Stores" class="lazyload wp-image-24283"/></figure>
  313.  
  314.  
  315.  
  316. <h3 class="wp-block-heading">Variety of fillings of convenience store onigiri</h3>
  317.  
  318.  
  319.  
  320. <h4 class="wp-block-heading">Classic Fillings </h4>
  321.  
  322.  
  323.  
  324. <p>The most familiar classic fillings for Japanese people include pickled plum (umeboshi), salmon, tuna mayonnaise, kelp, cod roe, and bonito flakes (okaka). Umeboshi is characterized by its sour and salty taste, loved by many Japanese. Salted salmon is high in protein and nutritious, making it a staple for breakfast and bento. Tuna mayonnaise is popular among a wide age range, featuring a creamy texture. Kelp is rich in umami and favored by health-conscious individuals. Cod roe is the salted eggs of cod and can be considered the original form of mentaiko. Okaka is a mixture of bonito flakes and soy sauce, offering a simple yet deep flavor.</p>
  325.  
  326.  
  327.  
  328. <h4 class="wp-block-heading">Region-Specific Fillings</h4>
  329.  
  330.  
  331.  
  332. <p>Each region of Japan has its own unique fillings. Tenmusu from Aichi Prefecture is a Nagoya specialty featuring shrimp tempura as a filling. Tai-meshi from Ehime Prefecture uses fresh sea bream from the Seto Inland Sea as a luxurious filling. Hokkaido&#8217;s cod roe butter grilled onigiri combines cod roe and butter, creating a unique flavor. Okinawa&#8217;s pork egg onigiri uses spam and eggs, known for its similarity to Hawaii&#8217;s spam musubi. These region-specific fillings reflect the local food culture and specialties, making them popular among tourists.</p>
  333.  
  334.  
  335.  
  336. <h4 class="wp-block-heading">New Trend Fillings</h4>
  337.  
  338.  
  339.  
  340. <p>In recent years, new trend fillings have also emerged. Mentaiko, spicy fish roe, is particularly popular among younger generations. Ebi mayonnaise, featuring the texture of shrimp and the creaminess of mayonnaise, is well-received. Takana, a pickled vegetable popular in Kyushu, offers a unique flavor. Cheese grilled onigiri is a new style of onigiri made by adding cheese to soy sauce-seasoned rice and grilling it, characterized by a Western flavor. These new fillings expand the traditional concept of onigiri and cater to the diversifying preferences of consumers.</p>
  341.  
  342.  
  343.  
  344. <h4 class="wp-block-heading">Convenience Store-Specific Fillings</h4>
  345.  
  346.  
  347.  
  348. <p>Convenience stores are focusing on developing unique fillings. Seven-Eleven offers luxurious fillings like charcoal-grilled aged red salmon and hand-rolled onigiri with aged salmon roe. FamilyMart provides hearty fillings like pork ginger and SPAM® musubi. Lawson&#8217;s golden rice onigiri series features luxurious fillings like soy sauce-marinated salmon roe and grilled salmon belly. These convenience store-specific fillings prioritize quality and taste, constantly meeting the needs of consumers seeking new flavors.</p>
  349.  
  350.  
  351.  
  352. <h4 class="wp-block-heading">Health-Conscious Fillings</h4>
  353.  
  354.  
  355.  
  356. <p>With the rise of health consciousness, healthy fillings are also gaining attention. Brown rice onigiri uses brown rice instead of white rice, rich in dietary fiber and vitamins. Tofu crumble is a low-calorie filling made with tofu, popular among those on a diet. Salt onigiri is a simple option using only salt without any fillings, allowing enjoyment of the ingredient&#8217;s flavor. These health-conscious fillings cater to those who want to enjoy onigiri while considering nutritional balance.</p>
  357.  
  358.  
  359.  
  360. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/onigiris.jpg" alt="Onigiri in Convinience Stores" class="wp-image-24284"/></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/2025/01/onigiris.jpg" alt="Onigiri in Convinience Stores" class="lazyload wp-image-24284"/></figure>
  361.  
  362.  
  363.  
  364. <h3 class="wp-block-heading">Types of Flavors</h3>
  365.  
  366.  
  367.  
  368. <p>The taste and variety of onigiri reflect the richness of Japanese food culture and are diverse. Below, we will explain the types of flavors and the characteristics of convenience stores in detail.</p>
  369.  
  370.  
  371.  
  372. <p><strong>&#8211; Salt Flavor:</strong> <br>The most basic seasoning that enhances the umami of the rice. High-quality salt varieties are also popular. <br><strong>&#8211; Soy Sauce Flavor:</strong> <br>Characterized by the aroma and saltiness of soy sauce, it is a familiar taste for Japanese people. <br>&#8211;<strong> Miso Flavor:</strong> <br>Features the deep flavor and saltiness of miso, particularly popular in Eastern Japan. <br><strong>&#8211; Spicy Flavor:</strong> <br>Onigiri with spicy elements using wasabi or chili peppers are also popular. For example, FamilyMart&#8217;s &#8220;wasabi seaweed-wrapped&#8221; offers a piquant spiciness that becomes addictive. <br><strong>&#8211; Sweet Flavor:</strong> <br>There are onigiri using sweet and savory fillings, such as teriyaki chicken or grilled eel. <br><strong>&#8211; Sour Flavor:</strong> <br>Onigiri using pickled plums or pickles are characterized by a refreshing sourness. <br><strong>&#8211; Umami Flavor:</strong> <br>Onigiri using seafood like cod roe, mentaiko, and salmon are rich in umami. Lawson&#8217;s &#8220;aged raw cod roe&#8221; has a strong umami flavor, making it popular among repeat customers.</p>
  373.  
  374.  
  375.  
  376. <p>The flavor of onigiri is greatly influenced not only by the fillings but also by the type of rice and seaweed used. By using high-quality rice varieties or flavorful seaweed, a deeper taste can be achieved.</p>
  377.  
  378.  
  379.  
  380. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="850" height="478" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tuna-onigiri.avif" alt="cpmvemoemce store onigiri" class="wp-image-24526"/></noscript><img decoding="async" width="850" height="478" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tuna-onigiri.avif" alt="cpmvemoemce store onigiri" class="lazyload wp-image-24526"/></figure>
  381.  
  382.  
  383.  
  384. <h2 class="wp-block-heading">Differences convenience store onigiri</h2>
  385.  
  386.  
  387.  
  388. <p>Seven-Eleven&#8217;s onigiri (rice balls) stands out in the convenience store market for its exceptional quality and diverse range of fillings. Their premium ingredients shine in popular items like the charcoal-grilled aged red salmon and hand-rolled onigiri filled with marinated salmon roe.</p>
  389.  
  390.  
  391.  
  392. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="768" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/seven-eleven-logo.png" alt="sevenl eleven onigiri" class="wp-image-24285" style="width:600px"/></noscript><img decoding="async" width="768" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='512'%20viewBox='0%200%20768%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/seven-eleven-logo.png" alt="sevenl eleven onigiri" class="lazyload wp-image-24285" style="width:600px"/></figure>
  393.  
  394.  
  395.  
  396. <h3 class="wp-block-heading">Seven-Eleven Onigiri</h3>
  397.  
  398.  
  399.  
  400. <p>The company takes pride in their varied production methods, employing both hand-rolling and direct-rolling techniques to ensure each onigiri achieves its optimal texture and form. Their carefully selected flavored seaweed perfectly complements the rice, creating an enticing aroma and taste that enhances the overall eating experience.</p>
  401.  
  402.  
  403.  
  404. <p>Innovation remains a key focus, as they regularly introduce creative new products such as their generously filled tuna mayonnaise hand-rolled onigiri and unique mochi barley onigiri with pickled plum and kelp.</p>
  405.  
  406.  
  407.  
  408. <p>At the foundation of their success lies their meticulous attention to rice preparation. Through careful milling processes, they bring out the natural umami and sweetness of the rice, creating the perfect base for their diverse range of fillings.</p>
  409.  
  410.  
  411.  
  412. <p class="has-swl-main-thin-background-color has-background"><a href="https://www.sej.co.jp/products/a/onigiri/" target="_blank" rel="noreferrer noopener">Check here for Seven-Eleven Onigiris</a></p>
  413.  
  414.  
  415.  
  416. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="768" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/familymart-logo.png" alt="familymart onigiri" class="wp-image-24286" style="width:600px"/></noscript><img decoding="async" width="768" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='512'%20viewBox='0%200%20768%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/familymart-logo.png" alt="familymart onigiri" class="lazyload wp-image-24286" style="width:600px"/></figure>
  417.  
  418.  
  419.  
  420. <h3 class="wp-block-heading">FamilyMart Onigiri</h3>
  421.  
  422.  
  423.  
  424. <p>FamilyMart&#8217;s onigiri has earned a reputation for its generous portions and innovative flavor combinations. Their menu features hearty options like their substantial char siu mayonnaise onigiri and egg-filled rice balls that satisfy bigger appetites.</p>
  425.  
  426.  
  427.  
  428. <p>The convenience store chain constantly pushes creative boundaries by introducing unique styles, including their popular sandwich-style onigiri that reimagines the traditional format. They also celebrate Japan&#8217;s regional diversity by offering location-specific varieties, such as their savory pork ginger onigiri and the Hawaiian-inspired SPAM® musubi.</p>
  429.  
  430.  
  431.  
  432. <p>For those who enjoy a bit of kick in their meals, FamilyMart offers several spicy selections, with their wasabi seaweed-wrapped onigiri being a standout choice. They also cater to health-conscious customers by providing nutritious alternatives made with brown rice and mixed grains, ensuring there&#8217;s an option for every dietary preference.</p>
  433.  
  434.  
  435.  
  436. <p class="has-swl-main-thin-background-color has-background"><a href="https://www.family.co.jp/goods/omusubi.html" target="_blank" rel="noreferrer noopener">Check here for FamilyMart Onigiri</a></p>
  437.  
  438.  
  439.  
  440. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="768" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/lawson-station-logo.png" alt="lawson onigiri" class="wp-image-24287" style="object-fit:cover"/></noscript><img decoding="async" width="768" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='512'%20viewBox='0%200%20768%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/lawson-station-logo.png" alt="lawson onigiri" class="lazyload wp-image-24287" style="object-fit:cover"/></figure>
  441.  
  442.  
  443.  
  444. <h3 class="wp-block-heading">Lawson Onigiri</h3>
  445.  
  446.  
  447.  
  448. <p>This appears to be describing onigiri offerings at a store or chain. Let me transform these points into a clear, flowing description:</p>
  449.  
  450.  
  451.  
  452. <p>The store takes pride in their premium &#8220;golden rice onigiri&#8221; series, which combines carefully selected high-quality rice with luxurious fillings such as soy sauce-marinated salmon roe and succulent grilled salmon belly.</p>
  453.  
  454.  
  455.  
  456. <p>Health-conscious customers can enjoy a variety of nutritious options, including low-calorie selections and rice balls made with fiber-rich mixed grains. The menu also celebrates Japan&#8217;s regional diversity by incorporating local specialties into their fillings, allowing customers to experience different regional flavors.</p>
  457.  
  458.  
  459.  
  460. <p>The store stays in tune with the changing seasons by offering limited-time onigiri with seasonally appropriate fillings and seasonings. Each rice ball is wrapped in premium crispy seaweed that provides the perfect textural contrast and enhances the overall flavor of the onigiri.</p>
  461.  
  462.  
  463.  
  464. <p>These convenience stores each have their unique characteristics while constantly striving for new product development and quality improvement. To meet the diverse needs of consumers, the types and flavors of onigiri will continue to evolve.</p>
  465.  
  466.  
  467.  
  468. <p class="has-swl-main-thin-background-color has-background"><a href="https://www.lawson.co.jp/recommend/original/rice/" target="_blank" rel="noreferrer noopener">Check here for Lawson Onigiri</a></p>
  469.  
  470.  
  471.  
  472. <h2 class="wp-block-heading">How to open convenience store onigiri</h2>
  473.  
  474.  
  475.  
  476. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="366" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/convinience-store-onigiri-how-to-open.avif" alt="How to open convenience store onigiri
  477. " class="wp-image-24527"/></noscript><img decoding="async" width="650" height="366" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='366'%20viewBox='0%200%20650%20366'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/convinience-store-onigiri-how-to-open.avif" alt="How to open convenience store onigiri
  478. " class="lazyload wp-image-24527"/></figure>
  479.  
  480.  
  481.  
  482. <p>To enjoy onigiri at its best, here’s an easy guide to opening it properly:</p>
  483.  
  484.  
  485.  
  486. <ol start="1" class="wp-block-list">
  487. <li><strong>Start by holding the top of the package</strong> and peel off the seal at the bottom. Be careful not to spill the fillings inside.</li>
  488.  
  489.  
  490.  
  491. <li><strong>When removing the seaweed</strong>, gently pull it out to avoid tearing it. This helps keep everything neat and easy to eat.</li>
  492.  
  493.  
  494.  
  495. <li><strong>Take small bites</strong> when eating the onigiri. This way, you can enjoy the fillings evenly with every bite!</li>
  496. </ol>
  497.  
  498.  
  499.  
  500. <p>Follow these simple steps to make your convenience store onigiri experience even more delicious!</p>
  501.  
  502.  
  503.  
  504. <h2 class="wp-block-heading">Summary of convenience store onigiri</h2>
  505.  
  506.  
  507.  
  508. <p>Japanese convenience store onigiri is rich in variety and flavor, making it enjoyable in any setting. By understanding the characteristics of Seven-Eleven, FamilyMart, and Lawson, the pleasure of finding your favorite onigiri will expand. The next time you visit a convenience store, be sure to pick up some onigiri and experience its charm.</p>
  509.  
  510.  
  511.  
  512. <p class="is-style-bg_stripe">If you want to know about more detail of onigiri, <strong><a href="https://www.foodinjapan.org/japan/onigiri/">check here</a></strong> please!</p>
  513. <p>The post <a href="https://www.foodinjapan.org/japan/convenience-store-onigiri/">Convenience store onigiri</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  514. ]]></content:encoded>
  516. <wfw:commentRss>https://www.foodinjapan.org/japan/convenience-store-onigiri/feed/</wfw:commentRss>
  517. <slash:comments>0</slash:comments>
  520. </item>
  521. <item>
  522. <title>Nama chocolate (生チョコレート)</title>
  523. <link>https://www.foodinjapan.org/japan/nama-chocolate/</link>
  524. <comments>https://www.foodinjapan.org/japan/nama-chocolate/#respond</comments>
  526. <dc:creator><![CDATA[Krisha]]></dc:creator>
  527. <pubDate>Fri, 17 Jan 2025 10:26:38 +0000</pubDate>
  528. <category><![CDATA[Japan]]></category>
  529. <category><![CDATA[chocolate]]></category>
  530. <category><![CDATA[Japanese confectionery]]></category>
  531. <category><![CDATA[Japanese food]]></category>
  532. <category><![CDATA[japanese sweets]]></category>
  533. <category><![CDATA[Local food in Japan]]></category>
  534. <category><![CDATA[nama chocolate]]></category>
  535. <category><![CDATA[souvenir]]></category>
  536. <category><![CDATA[sweets]]></category>
  537. <category><![CDATA[Traditional Food in Japan]]></category>
  538. <category><![CDATA[生チョコレート]]></category>
  539. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23272</guid>
  540.  
  541. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/nama-chocolate-.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='658'%20viewBox='0%200%201024%20658'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/nama-chocolate-.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  542. <p>Nama chocolate is a beloved Japanese treat known for its rich, creamy texture and indulgent flavor. This unique confection has gained popularity both in Japan and internationally, often found in gift boxes and specialty shops. If you&#8217;re curious about the origins, variations, and why it has become such a cherished part of Japanese sweets culture, [&#8230;]</p>
  543. <p>The post <a href="https://www.foodinjapan.org/japan/nama-chocolate/">Nama chocolate (生チョコレート)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  544. ]]></description>
  545. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/nama-chocolate-.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='658'%20viewBox='0%200%201024%20658'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/nama-chocolate-.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  546. <p>Nama chocolate is a beloved Japanese treat known for its rich, creamy texture and indulgent flavor. This unique confection has gained popularity both in Japan and internationally, often found in gift boxes and specialty shops. If you&#8217;re curious about the origins, variations, and why it has become such a cherished part of Japanese sweets culture, keep reading to learn more about this delicious delicacy!</p>
  547.  
  548.  
  549.  
  550. <h2 class="wp-block-heading">What is Nama chocolate?</h2>
  551.  
  552.  
  553.  
  554. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/vc668621_02_pdl.jpg" alt="nama chocolate inside a box" class="wp-image-23359"/></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/2024/12/vc668621_02_pdl.jpg" alt="nama chocolate inside a box" class="lazyload wp-image-23359"/></figure>
  555.  
  556.  
  557.  
  558. <p>Nama chocolate is a uniquely Japanese sweet made by blending fresh cream and Western liquor like brandy or rum with chocolate. In addition to raw chocolate, other sweets that use ganache include bonbons and truffles. It’s an improved version of ganache, commonly used in confectionery. The &#8220;nama&#8221; refers to the fresh cream in the recipe. Chateraise&#8217;s Nama Chocolate, for example, uses high-quality pure fresh cream from Hokkaido and carefully selected chocolate, emphasizing the importance of premium ingredients in its rich taste.</p>
  559.  
  560.  
  561.  
  562. <h3 class="wp-block-heading">Couverture Chocolate</h3>
  563.  
  564.  
  565.  
  566. <p>Couverture chocolate is a term commonly used in Japan to refer to coating chocolate for sweets. However, internationally, it refers to a specific category of chocolate defined by the Codex food standards, based on precise regulations for cocoa mass and cocoa butter content. Couverture chocolate, such as the one advertised by Chateraise, must contain at least 31% cocoa butter and meet international standards for quality, not just being used for confectionery.</p>
  567.  
  568.  
  569.  
  570. <p class="is-style-icon_book">Reference: <a href="https://www.chateraise.news/posts/3413843/" target="_blank" rel="noreferrer noopener nofollow">Chateraise News</a></p>
  571.  
  572.  
  573.  
  574. <h2 class="wp-block-heading">Nama chocolate History</h2>
  575.  
  576.  
  577.  
  578. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/nama-chocolate.jpg" alt="several pieces of raw chocolate" class="wp-image-23361"/></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/2024/12/nama-chocolate.jpg" alt="several pieces of raw chocolate" class="lazyload wp-image-23361"/></figure>
  579.  
  580.  
  581.  
  582. <p>Raw chocolate originated in Switzerland in the 1930s, with the creation of &#8220;Pavé de Genève&#8221; (also called &#8220;Pavé Glacée&#8221; or &#8220;Pavé au Chocolat&#8221;), a popular chocolate shaped like cobblestones. It was introduced to Japan in 1988 by a pastry shop in Hiratsuka, Kanagawa, and gained widespread popularity after a chocolate manufacturer in Hokkaido began selling it year-round in 1995. Today, raw chocolate in Japan is known for its diverse flavors, such as matcha and strawberry, evolving over the years into a unique treat.</p>
  583.  
  584.  
  585.  
  586. <p class="is-style-icon_book">Reference: <a href="https://www.meiji.co.jp/hello-chocolate/column/57/" target="_blank" rel="noreferrer noopener nofollow">Hello Chocolate by meiji</a></p>
  587.  
  588.  
  589.  
  590. <h2 class="wp-block-heading">Difference between Regular chocolate and Raw chocolate</h2>
  591.  
  592.  
  593.  
  594. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="434" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/65adc158b005c.jpg" alt="raw nama chocolate" class="wp-image-23360"/></noscript><img decoding="async" width="640" height="434" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='434'%20viewBox='0%200%20640%20434'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/65adc158b005c.jpg" alt="raw nama chocolate" class="lazyload wp-image-23360"/></figure>
  595.  
  596.  
  597.  
  598. <p>The key difference between regular chocolate and raw chocolate is their moisture content. Regular chocolate contains 3% or less moisture, while raw chocolate must have a moisture content of at least 10%, as required by the National Chocolate Industry Fair Trade Council. Additionally, regulations specify that the chocolate dough must account for at least 60% of the total weight, and cream must make up at least 10%. This higher moisture content and the generous amount of cream give raw chocolate its smooth, melt-in-your-mouth texture, which is one of its main attractions.</p>
  599.  
  600.  
  601.  
  602. <h2 class="wp-block-heading">FAQ</h2>
  603.  
  604.  
  605.  
  606. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  607. <div class="swell-block-faq__item"><dt class="faq_q">What is raw chocolate?</dt><dd class="faq_a">
  608. <p>Raw chocolate is a unique Japanese confection that incorporates moisture-rich ingredients such as fresh cream and liqueur into chocolate. It has a texture similar to the center of truffles, known as &#8220;ganache&#8221; in Western countries, and has been refined to be eaten on its own.</p>
  609. </dd></div>
  610.  
  611.  
  612.  
  613. <div class="swell-block-faq__item"><dt class="faq_q">What is the shelf life of raw chocolate?</dt><dd class="faq_a">
  614. <p>Raw chocolate&#8217;s shelf life varies based on storage conditions. Freezing raw chocolate made with distilled spirits preserves it for about six months. However, it does not keep well at room temperature, so be careful when giving it as a gift.</p>
  615. </dd></div>
  616.  
  617.  
  618.  
  619. <div class="swell-block-faq__item"><dt class="faq_q">How can I enjoy raw chocolate?</dt><dd class="faq_a">
  620. <p>Chocolate becomes smooth and easy to spread when it returns to room temperature after refrigeration. Once opened, the moisture evaporates and hardens the chocolate, but warming it to room temperature makes it easier to eat.</p>
  621. </dd></div>
  622. </dl>
  623. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is raw chocolate?","acceptedAnswer":{"@type":"Answer","text":"<p>Raw chocolate is a unique Japanese confection that incorporates moisture-rich ingredients such as fresh cream and liqueur into chocolate. It has a texture similar to the center of truffles, known as \"ganache\" in Western countries, and has been refined to be eaten on its own.<\/p>"}},{"@type":"Question","name":"What is the shelf life of raw chocolate?","acceptedAnswer":{"@type":"Answer","text":"<p>Raw chocolate's shelf life varies based on storage conditions. Freezing raw chocolate made with distilled spirits preserves it for about six months. However, it does not keep well at room temperature, so be careful when giving it as a gift.<\/p>"}},{"@type":"Question","name":"How can I enjoy raw chocolate?","acceptedAnswer":{"@type":"Answer","text":"<p>Chocolate becomes smooth and easy to spread when it returns to room temperature after refrigeration. Once opened, the moisture evaporates and hardens the chocolate, but warming it to room temperature makes it easier to eat.<\/p>"}}]}</script>
  624.  
  625.  
  626.  
  627. <h2 class="wp-block-heading">Nama chocolate Recipe</h2>
  628.  
  629.  
  630.  
  631. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="700" height="525" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/nama-chocolate1.jpg" alt="nama chocolate" class="wp-image-23874"/></noscript><img decoding="async" width="700" height="525" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='700'%20height='525'%20viewBox='0%200%20700%20525'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/nama-chocolate1.jpg" alt="nama chocolate" class="lazyload wp-image-23874"/></figure>
  632.  
  633.  
  634.  
  635. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 4 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Dark chocolate (60-70% cacao) </td><td>100g</td></tr><tr><td>Fresh cream</td><td>100g</td></tr><tr><td>Cocoa powder</td><td>15g</td></tr></tbody></table></figure>
  636.  
  637.  
  638.  
  639. <div class="wp-block-group is-stack is-style-dent_box">
  640. <h3 class="wp-block-heading">How to make raw chocolate?</h3>
  641.  
  642.  
  643.  
  644. <div class="swell-block-step" data-num-style="circle">
  645. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare Chocolate and Cream</div><div class="swell-block-step__body">
  646. <p>Finely chop the chocolate and place it in a bowl. Line a tray (11 x 11 cm) with parchment paper.</p>
  647. </div></div>
  648.  
  649.  
  650.  
  651. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Heat and Mix</div><div class="swell-block-step__body">
  652. <p>Pour the cream into a saucepan and heat over medium heat until it is almost boiling. Pour the hot cream into the bowl with the chopped chocolate, wait for the steam to subside, then whisk until the chocolate melts and the mixture becomes smooth.</p>
  653. </div></div>
  654.  
  655.  
  656.  
  657. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Chill and Coat</div><div class="swell-block-step__body">
  658. <p>Pour the mixture into the prepared tray, smoothing the surface. Refrigerate for 1-2 hours to harden. Once chilled, remove from the tray and peel off the parchment paper. Trim the edges with a warm knife and cut into desired sizes. Finally, dust cocoa powder over the chocolate using a tea strainer.</p>
  659. </div></div>
  660. </div>
  661. </div>
  662.  
  663.  
  664.  
  665. <h2 class="wp-block-heading">Nama chocolate Stores</h2>
  666.  
  667.  
  668.  
  669. <h3 class="wp-block-heading">Sils Maria (シルスマリア)</h3>
  670.  
  671.  
  672.  
  673. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="279" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/sils-maria.jpg" alt="nama chocolate from sils maria" class="wp-image-23358"/></noscript><img decoding="async" width="640" height="279" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='279'%20viewBox='0%200%20640%20279'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/sils-maria.jpg" alt="nama chocolate from sils maria" class="lazyload wp-image-23358"/></figure>
  674.  
  675.  
  676.  
  677. <p>Before the birth of Nama Chocolate, Sils Maria mainly sold chocolate confectionery, baked goods, cakes, etc. Particularly popular was the &#8220;Nama Pie Berg,&#8221; a confectionery made by mixing chopped chestnuts, plenty of fresh cream, and custard cream, wrapped in a crispy pie crust.&nbsp; The first product to be released, &#8220;Koen Dori no Ishidate Sils Milk,&#8221; was so delicious that word of mouth spread and it soon became a big hit. Now it has become a well-known chocolate dessert, and Sils Maria has become known as &#8220;the store where Nama Chocolate originated.&#8221;</p>
  678.  
  679.  
  680.  
  681. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/vefDqhCvAdofLmy8A" target="_blank" rel="noreferrer noopener nofollow">2-3 Ryujogaoka, Hiratsuka, Kanagawa 254-0814, Japan</a><br>Phone number: 046-333-2181<br>Hours open: 9:30 &#8211; 20:00<br>Website: <a href="https://www.silsmaria.jp/" target="_blank" rel="noreferrer noopener nofollow">https://www.silsmaria.jp/</a></p>
  682.  
  683.  
  684.  
  685. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d208346.1617303548!2d139.04198249453123!3d35.32066930000001!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6019ad3dc7bfd0f1%3A0x16c1dbe113ba9278!2sSILSMARIA!5e0!3m2!1sen!2sph!4v1735544032297!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d208346.1617303548!2d139.04198249453123!3d35.32066930000001!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6019ad3dc7bfd0f1%3A0x16c1dbe113ba9278!2sSILSMARIA!5e0!3m2!1sen!2sph!4v1735544032297!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  686.  
  687.  
  688.  
  689. <h2 class="wp-block-heading">Conclusion</h2>
  690.  
  691.  
  692.  
  693. <p>Nama chocolate is a true indulgence that captures the essence of Japan’s dedication to quality and craftsmanship in confectionery. Its rich, smooth texture and unique flavor make it a must-try for anyone with a sweet tooth. If you ever find yourself in Japan, be sure to pick up a box of this delectable treat and experience its luxurious taste for yourself. It’s a perfect souvenir or gift, and a delightful way to savor a piece of Japanese chocolate artistry.</p>
  694.  
  695.  
  696.  
  697. <p class="is-style-bg_stripe has-border -border04">We highly recommend exploring other Japanese delicacies, such as matcha sweets, mochi, or dorayaki, to further experience the unique flavors and craftsmanship of Japanese cuisine. You can check some <a href="https://www.foodinjapan.org/tag/japanese-confectionery/">Japanese confectionery dishes</a> that we know you would like to try too.</p>
  698. <p>The post <a href="https://www.foodinjapan.org/japan/nama-chocolate/">Nama chocolate (生チョコレート)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  699. ]]></content:encoded>
  701. <wfw:commentRss>https://www.foodinjapan.org/japan/nama-chocolate/feed/</wfw:commentRss>
  702. <slash:comments>0</slash:comments>
  705. </item>
  706. <item>
  707. <title>Mentaiko pasta (明太子パスタ)</title>
  708. <link>https://www.foodinjapan.org/japan/mentaiko-pasta/</link>
  709. <comments>https://www.foodinjapan.org/japan/mentaiko-pasta/#respond</comments>
  711. <dc:creator><![CDATA[Krisha]]></dc:creator>
  712. <pubDate>Wed, 15 Jan 2025 11:57:04 +0000</pubDate>
  713. <category><![CDATA[Japan]]></category>
  714. <category><![CDATA[cod roe]]></category>
  715. <category><![CDATA[Japanese food]]></category>
  716. <category><![CDATA[Local food in Japan]]></category>
  717. <category><![CDATA[mentaiko]]></category>
  718. <category><![CDATA[mentaiko pasta]]></category>
  719. <category><![CDATA[pasta]]></category>
  720. <category><![CDATA[spaghetti]]></category>
  721. <category><![CDATA[tarako]]></category>
  722. <category><![CDATA[tarako spaghetti]]></category>
  723. <category><![CDATA[Traditional Food in Japan]]></category>
  724. <category><![CDATA[明太子パスタ]]></category>
  725. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23261</guid>
  726.  
  727. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Mentaiko-pasta-明太子パスタ.jpeg" 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/2024/12/Mentaiko-pasta-明太子パスタ.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  728. <p>Mentaiko pasta, a delightful fusion of Japanese flavors and Italian techniques, has become a beloved dish in Japan. Dive into the story behind mentaiko pasta, learn the secrets to making it perfectly, and discover why it has captured the hearts of so many in Japan and beyond! What is Mentaiko pasta? Mentaiko Pasta is a [&#8230;]</p>
  729. <p>The post <a href="https://www.foodinjapan.org/japan/mentaiko-pasta/">Mentaiko pasta (明太子パスタ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  730. ]]></description>
  731. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Mentaiko-pasta-明太子パスタ.jpeg" 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/2024/12/Mentaiko-pasta-明太子パスタ.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  732. <p>Mentaiko pasta, a delightful fusion of Japanese flavors and Italian techniques, has become a beloved dish in Japan. Dive into the story behind mentaiko pasta, learn the secrets to making it perfectly, and discover why it has captured the hearts of so many in Japan and beyond!</p>
  733.  
  734.  
  735.  
  736. <h2 class="wp-block-heading">What is Mentaiko pasta?</h2>
  737.  
  738.  
  739.  
  740. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/r_01123_mv-e1735720502120.jpg" alt="mentaiko spaghetti" class="wp-image-23341"/></noscript><img decoding="async" width="640" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='401'%20viewBox='0%200%20640%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/r_01123_mv-e1735720502120.jpg" alt="mentaiko spaghetti" class="lazyload wp-image-23341"/></figure>
  741.  
  742.  
  743.  
  744. <p>Mentaiko Pasta is a popular Japanese-Italian fusion dish with a flavorful and creamy sauce made with mentaiko (marinated cod roe), butter, and sometimes cream or mayonnaise. The dish typically combines these ingredients with spaghetti or other types of pasta, creating a unique blend of salty, spicy, and umami flavors.</p>
  745.  
  746.  
  747.  
  748. <h3 class="wp-block-heading">Tips for Making Delicious Mentaiko Pasta</h3>
  749.  
  750.  
  751.  
  752. <p class="has-text-align-left is-style-border_left"><strong>Tip 1: Don&#8217;t Overcook the Mentaiko</strong></p>
  753.  
  754.  
  755.  
  756. <p>To preserve the raw flavor of mentaiko, add it at the very end after turning off the heat. This method ensures the rich, fresh taste of mentaiko shines through in your pasta.</p>
  757.  
  758.  
  759.  
  760. <p class="is-style-border_left"><strong>Tip 2: Use a Generous Amount of Butter</strong></p>
  761.  
  762.  
  763.  
  764. <p>Butter and mentaiko are a perfect combination! Adding plenty of butter enhances the richness of the dish, complementing both cream-based and Japanese-style sauces.</p>
  765.  
  766.  
  767.  
  768. <p class="is-style-border_left"><strong>Tip 3: Put Lots of Mentaiko in It</strong></p>
  769.  
  770.  
  771.  
  772. <p>For a truly flavorful dish, be generous with the mentaiko. Add it both in the sauce and as a topping to maximize the deliciousness of your pasta.</p>
  773.  
  774.  
  775.  
  776. <h2 class="wp-block-heading">Mentaiko pasta History</h2>
  777.  
  778.  
  779.  
  780. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/1.jpg" alt="top view of ingredients of Mentaiko pasta" class="wp-image-23343"/></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/2024/12/1.jpg" alt="top view of ingredients of Mentaiko pasta" class="lazyload wp-image-23343"/></figure>
  781.  
  782.  
  783.  
  784. <p>Mentaiko pasta traces its origins to the Italian restaurant &#8220;Kabe no Ana&#8221;, founded in 1953. In 1963, after relocating to Shibuya, the restaurant created Tarako Spaghetti by substituting caviar with tarako (cod roe), an ingredient known as the &#8220;red diamond&#8221; at the time. This innovation became a signature dish, often garnished with nori seaweed for added flavor.</p>
  785.  
  786.  
  787.  
  788. <p>Today, Kabe no Ana continues to elevate its cod roe pasta dishes, offering seasonal variations like Mentaiko Spaghetti. The restaurant emphasizes premium ingredients, including Hokkaido’s Yamanaka Farm fermented butter and first-harvest Ariake nori, which enhance the dish’s richness and aroma. Their dedication to quality and innovation has cemented their place as the originator of Japanese-style spaghetti.</p>
  789.  
  790.  
  791.  
  792. <p class="is-style-icon_book">Reference: <a href="https://ascii.jp/elem/000/004/171/4171744/#:~:text=%E3%81%9F%E3%82%89%E3%81%93%E3%82%B9%E3%83%91%E3%82%B2%E3%83%86%E3%82%A3%E3%81%AE%E7%99%BA%E7%A5%A5%E3%81%AF%E3%80%8C%E5%A3%81%E3%81%AE%E7%A9%B4%E3%80%8D%E3%81%AE%E6%B8%8B%E8%B0%B7%E6%9C%AC%E5%BA%97&amp;text=1953%E5%B9%B4%E5%89%B5%E6%A5%AD%E3%81%AE%E3%82%A4%E3%82%BF%E3%83%AA%E3%82%A2%E3%83%B3,%E3%81%A8%E8%A8%80%E3%82%8F%E3%82%8C%E3%81%A6%E3%81%84%E3%81%BE%E3%81%99%E3%80%82&amp;text=%E5%89%B5%E6%A5%AD%E5%BD%93%E5%88%9D%E3%80%81%E6%97%A5%E6%9C%AC%E3%81%A7%E3%81%AF%E3%80%81%E3%81%BE%E3%81%A0,%E3%82%92%E6%8E%9B%E3%81%91%E5%90%88%E3%82%8F%E3%81%9B%E3%81%A6%E7%A0%94%E7%A9%B6%E3%80%82" target="_blank" rel="noreferrer noopener nofollow">ASCII</a></p>
  793.  
  794.  
  795.  
  796. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  797. <h2 class="wp-block-heading">How to make Mentaiko pasta / Tarako Spaghetti?</h2>
  798.  
  799.  
  800.  
  801. <div class="swell-block-step" data-num-style="circle">
  802. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Boil Thick Spaghetti in Plenty of Water</div><div class="swell-block-step__body">
  803. <p>Use thick spaghetti (1.8mm or more) to balance the strong flavor of the cod roe. Boil the pasta in a large pot with plenty of water to ensure even cooking. Use high heat, partially cover the pot, and boil for the indicated time or slightly longer.</p>
  804. </div></div>
  805.  
  806.  
  807.  
  808. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare Butter to a Pomade-Like Consistency</div><div class="swell-block-step__body">
  809. <p>While the spaghetti boils, carefully peel the cod roe and prepare the butter. Bring the butter to room temperature until it reaches a soft, pomade-like consistency. Combine the cod roe, butter, a little oil, and optional kelp powder in a bowl, mixing gently to coat the cod roe evenly.</p>
  810. </div></div>
  811.  
  812.  
  813.  
  814. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Drain Spaghetti Thoroughly</div><div class="swell-block-step__body">
  815. <p>Once cooked, drain the spaghetti quickly and thoroughly to prevent excess water from diluting the sauce. Proper draining also ensures the cod roe does not overheat and retains its texture.</p>
  816. </div></div>
  817.  
  818.  
  819.  
  820. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Mix Sauce and Spaghetti Sparingly</div><div class="swell-block-step__body">
  821. <p>Combine the spaghetti and sauce with minimal mixing—use chopsticks to mix about five times and shake the bowl gently. Avoid overmixing to preserve the dish&#8217;s heat and moisture. </p>
  822. </div></div>
  823. </div>
  824. </div></div>
  825.  
  826.  
  827.  
  828. <hr class="wp-block-separator has-alpha-channel-opacity"/>
  829.  
  830.  
  831.  
  832. <h2 class="wp-block-heading">Representative Types of Mentaiko Pasta</h2>
  833.  
  834.  
  835.  
  836. <p>Mentaiko pasta is one of the most popular Japanese noodle dishes because of its convenience and deliciousness. There are various styles that make the most of the flavor of mentaiko, which is enjoyed both at home and in restaurants. Here we will introduce representative types of mentaiko noodles, arrangements to make them even more delicious, and popular ingredients.</p>
  837.  
  838.  
  839.  
  840. <h3 class="wp-block-heading">Mentaiko Cream Pasta</h3>
  841.  
  842.  
  843.  
  844. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/mentaiko-cream-pasta1.jpg" alt="mentaiko cream pasta" class="wp-image-23687"/></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/2025/01/mentaiko-cream-pasta1.jpg" alt="mentaiko cream pasta" class="lazyload wp-image-23687"/></figure>
  845.  
  846.  
  847.  
  848. <p>The rich sauce of thick mentaiko and fresh cream creates a luxurious flavor that melts in your mouth. It is perfect for special occasions or as a reward for yourself after a hard day. It is recommended for those who want to fully enjoy a rich sauce.</p>
  849.  
  850.  
  851.  
  852. <h3 class="wp-block-heading">Japanese style Mentaiko noodles</h3>
  853.  
  854.  
  855.  
  856. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Japanese-style-mentaiko-pasta1.jpg" alt="Japanese style mentaiko" class="wp-image-23688"/></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/2025/01/Japanese-style-mentaiko-pasta1.jpg" alt="Japanese style mentaiko" class="lazyload wp-image-23688"/></figure>
  857.  
  858.  
  859.  
  860. <p>The simple seasoning based on soy sauce and butter maximizes the original flavor of mentaiko and pairs well with Japanese condiments such as green onions, shiso leaves, and nori. Recommended for those seeking a refreshing yet deep flavor, it can be enjoyed even when you don&#8217;t have much appetite.</p>
  861.  
  862.  
  863.  
  864. <h3 class="wp-block-heading">Mentaiko Carbonara</h3>
  865.  
  866.  
  867.  
  868. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/mentaiko-carbonara-1.jpg" alt="mentaiko carbonara" class="wp-image-23689"/></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/2025/01/mentaiko-carbonara-1.jpg" alt="mentaiko carbonara" class="lazyload wp-image-23689"/></figure>
  869.  
  870.  
  871.  
  872. <p>By adding Mentaiko to an egg and cheese-based carbonara sauce without the use of fresh cream, it provides a creamy yet spicy kick that adds an accent, making it perfect for those who want to enjoy a slightly more mature flavor that differs from regular carbonara.</p>
  873.  
  874.  
  875.  
  876. <h3 class="wp-block-heading">Mentaiko Butter Pasta</h3>
  877.  
  878.  
  879.  
  880. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/mentaiko-butter-pasta1.jpg" alt="mentaiko butter pasta" class="wp-image-23690"/></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/2025/01/mentaiko-butter-pasta1.jpg" alt="mentaiko butter pasta" class="lazyload wp-image-23690"/></figure>
  881.  
  882.  
  883.  
  884. <p>The rich flavor and depth of butter gently envelop the umami of Mentaiko, allowing you to enjoy the natural deliciousness of the ingredients fully. It is recommended for those who love the taste of butter or want to enjoy pure delicious pasta without any unnecessary additives.</p>
  885.  
  886.  
  887.  
  888. <h3 class="wp-block-heading">Mentaiko Spaghetti</h3>
  889.  
  890.  
  891.  
  892. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/mentaiko-pasta1.jpg" alt="mentaiko spaghetti" class="wp-image-23691"/></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/2025/01/mentaiko-pasta1.jpg" alt="mentaiko spaghetti" class="lazyload wp-image-23691"/></figure>
  893.  
  894.  
  895.  
  896. <p>This is the simplest style, simply mixing Mentaiko with spaghetti, allowing you to taste the flavor of Mentaiko directly. It is recommended for those who are busy or want a quick meal, but still want to enjoy the deliciousness of Mentaiko.</p>
  897.  
  898.  
  899.  
  900. <h2 class="wp-block-heading">FAQ</h2>
  901.  
  902.  
  903.  
  904. <div class="schema-faq wp-block-yoast-faq-block"><div class="schema-faq-section" id="faq-question-1736942009302"><strong class="schema-faq-question">What ingredients go well with mentaiko pasta?</strong> <p class="schema-faq-answer">Mentaiko pasta can be enhanced not only with simple mentaiko and butter but also by adding vegetables and seafood. For example, broccoli, spinach, shrimp, and squid pair well.</p> </div> <div class="schema-faq-section" id="faq-question-1736942162162"><strong class="schema-faq-question">How to choose mentaiko?</strong> <p class="schema-faq-answer">There are two types of mentaiko: karashi mentaiko and tarako. If you like spicy flavors, it&#8217;s best to choose karashi mentaiko. Tarako has a milder taste and is popular among children. It&#8217;s good to use them according to the dish.</p> </div> </div>
  905.  
  906.  
  907.  
  908. <h2 class="wp-block-heading">Recommended Restaurants</h2>
  909.  
  910.  
  911.  
  912. <h3 class="wp-block-heading">Kabe No Ana (壁の穴 渋谷本店)</h3>
  913.  
  914.  
  915.  
  916. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/kabe-no-ana.jpg" alt="Mentaiko pasta from kabe no ana" class="wp-image-23340"/></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/2024/12/kabe-no-ana.jpg" alt="Mentaiko pasta from kabe no ana" class="lazyload wp-image-23340"/></figure>
  917.  
  918.  
  919.  
  920. <p>The spaghetti specialty restaurant &#8220;Kabe no Ana&#8221; opened in 1953. To make spaghetti familiar to Japanese people, the restaurant carried out extensive research and created spaghetti using a variety of Japanese ingredients. The menu thus created became a staple at Kabe no Ana, and eventually spread throughout Japan as &#8220;Japanese-style spaghetti.&#8221;</p>
  921.  
  922.  
  923.  
  924. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/oT9zudZsrzLjaJEQ9" target="_blank" rel="noreferrer noopener nofollow">1F Kasumi Building, 2-25-17 Dogenzaka, Shibuya-ku</a><br>Phone number: 050-5456-5890<br>Hours open: 11:30 &#8211; 16:00 L.O. 21:00<br>Website: <a href="https://www.kabenoana.com/" target="_blank" rel="noreferrer noopener nofollow">https://www.kabenoana.com/</a></p>
  925.  
  926.  
  927.  
  928. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.707563688573!2d139.69508267578672!3d35.659575972594276!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188ca9c04fec51%3A0x1d70d674d3a3a85e!2sKabe%20no%20Ana%20Shibuya%20Shop!5e0!3m2!1sen!2sph!4v1735494983784!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title"googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.707563688573!2d139.69508267578672!3d35.659575972594276!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188ca9c04fec51%3A0x1d70d674d3a3a85e!2sKabe%20no%20Ana%20Shibuya%20Shop!5e0!3m2!1sen!2sph!4v1735494983784!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title"googlemap" class="lazyload"></iframe>
  929.  
  930.  
  931.  
  932. <h2 class="wp-block-heading">Tokyo Tarako Spaghetti ( 東京たらこスパゲティ )</h2>
  933.  
  934.  
  935.  
  936. <p>A recommended restaurant for mentaiko pasta particularly features pasta made with fresh mentaiko and finished with a unique recipe. The interior has a stylish and calm atmosphere, making it perfect for dates or meals with friends. Additionally, the menu offers a wide variety of mentaiko types and toppings to choose from, which is appealing to many repeat customers.</p>
  937.  
  938.  
  939.  
  940. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/ESmaCmz7qkepcAyW8">1-14-8 Shibuya, Shibuya-ku, Tokyo, SK Building 1st Floor </a><br>Phone Number: 03-5962-7025 <br>Business Hours: 11:00 AM &#8211; 10:30 PM (Last Order 10:00 PM) <br>Website: <a href="https://www.arclandservice.co.jp/tokyotarako/">Official site of Tokyo Tarako Spaghetti</a></p>
  941.  
  942.  
  943.  
  944. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d51836.31759305416!2d139.64316954003175!3d35.707280824908665!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b75167e1c53%3A0x8a5a106597bcb0f8!2z5p2x5Lqs44Gf44KJ44GT44K544OR44Ky44OG44KjIOa4i-iwt-W6lw!5e0!3m2!1sja!2sjp!4v1736941926759!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!1d51836.31759305416!2d139.64316954003175!3d35.707280824908665!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b75167e1c53%3A0x8a5a106597bcb0f8!2z5p2x5Lqs44Gf44KJ44GT44K544OR44Ky44OG44KjIOa4i-iwt-W6lw!5e0!3m2!1sja!2sjp!4v1736941926759!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  945.  
  946.  
  947.  
  948. <h2 class="wp-block-heading">Takeaway</h2>
  949.  
  950.  
  951.  
  952. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="639" height="402" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/r_00513_mv-e1735720425387.jpg" alt="mentaiko pasta with butter on top" class="wp-image-23342"/></noscript><img decoding="async" width="639" height="402" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='639'%20height='402'%20viewBox='0%200%20639%20402'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/r_00513_mv-e1735720425387.jpg" alt="mentaiko pasta with butter on top" class="lazyload wp-image-23342"/></figure>
  953.  
  954.  
  955.  
  956. <p>Whether you&#8217;re a fan of Japanese cuisine or simply love good food. If you find yourself in Japan, don’t miss the chance to try authentic mentaiko pasta made with fresh ingredients. Better yet, pick up some mentaiko to recreate this delicious dish at home and bring a taste of Japan to your table.</p>
  957.  
  958.  
  959.  
  960. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about mentaiko pasta, be sure to explore other <a href="https://www.foodinjapan.org/tag/napolitan/">Japanese fusion dishes</a> and classic Japanese cuisines that offer a similar blend of unique flavors and creativity!</p>
  961. <p>The post <a href="https://www.foodinjapan.org/japan/mentaiko-pasta/">Mentaiko pasta (明太子パスタ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  962. ]]></content:encoded>
  964. <wfw:commentRss>https://www.foodinjapan.org/japan/mentaiko-pasta/feed/</wfw:commentRss>
  965. <slash:comments>0</slash:comments>
  968. </item>
  969. <item>
  970. <title>Jyuicy (ジューシー)</title>
  971. <link>https://www.foodinjapan.org/kyushu/okinawa/jyuicy/</link>
  972. <comments>https://www.foodinjapan.org/kyushu/okinawa/jyuicy/#respond</comments>
  974. <dc:creator><![CDATA[Krisha]]></dc:creator>
  975. <pubDate>Mon, 13 Jan 2025 13:53:11 +0000</pubDate>
  976. <category><![CDATA[Kyushu]]></category>
  977. <category><![CDATA[Okinawa]]></category>
  978. <category><![CDATA[Japanese food]]></category>
  979. <category><![CDATA[Jushii]]></category>
  980. <category><![CDATA[Jyuicy]]></category>
  981. <category><![CDATA[Local food in Japan]]></category>
  982. <category><![CDATA[Okinawan cooked rice]]></category>
  983. <category><![CDATA[regionalfoodjapan]]></category>
  984. <category><![CDATA[rice]]></category>
  985. <category><![CDATA[seasoned rice]]></category>
  986. <category><![CDATA[Traditional Food in Japan]]></category>
  987. <category><![CDATA[ジューシー]]></category>
  988. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23266</guid>
  989.  
  990. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/jyuicy.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1023'%20height='682'%20viewBox='0%200%201023%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/jyuicy.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  991. <p>Okinawa boasts a distinct food culture shaped by its unique climate, geography, and history, offering a diverse array of local dishes. Many of these dishes come with intriguing names, such as &#8220;Jimami Tofu,&#8221; &#8220;Inamduchi,&#8221; and &#8220;Minudaru,&#8221; which can leave travelers puzzled when browsing restaurant menus. Among these, one standout is &#8220;Jyuicy,&#8221; a beloved dish that [&#8230;]</p>
  992. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/jyuicy/">Jyuicy (ジューシー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  993. ]]></description>
  994. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/jyuicy.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1023'%20height='682'%20viewBox='0%200%201023%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/jyuicy.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  995. <p>Okinawa boasts a distinct food culture shaped by its unique climate, geography, and history, offering a diverse array of local dishes. Many of these dishes come with intriguing names, such as &#8220;Jimami Tofu,&#8221; &#8220;Inamduchi,&#8221; and &#8220;Minudaru,&#8221; which can leave travelers puzzled when browsing restaurant menus. Among these, one standout is &#8220;Jyuicy,&#8221; a beloved dish that has been cherished for generations and holds a special place at various ceremonial occasions. This time, we will delve into the charm of Jyuicy, an iconic part of Okinawa&#8217;s rich culinary tradition.</p>
  996.  
  997.  
  998.  
  999. <h2 class="wp-block-heading">What is Jyuicy?</h2>
  1000.  
  1001.  
  1002.  
  1003. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="513" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/ジューシー.jpg" alt="jyuicy rice bowl dish" class="wp-image-23345"/></noscript><img decoding="async" width="640" height="513" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='513'%20viewBox='0%200%20640%20513'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/ジューシー.jpg" alt="jyuicy rice bowl dish" class="lazyload wp-image-23345"/></figure>
  1004.  
  1005.  
  1006.  
  1007. <p>Jyuicy (ジューシー) is a traditional dish from Okinawa, Japan, celebrated for its comforting and hearty flavors. It is a type of seasoned rice often prepared with a mix of ingredients such as pork, bonito flakes, vegetables like carrots and shiitake mushrooms, and sometimes konbu (kelp). The name &#8220;Jyuicy&#8221; reflects the dish&#8217;s rich and moist texture, achieved by cooking the rice with a flavorful broth. This dish is a beloved staple in Okinawan home cooking, commonly enjoyed during family gatherings or special occasions. Its satisfying taste and cultural significance make it a must-try for anyone exploring the culinary heritage of Okinawa. Locals often eat this at seasonal events and celebrations, and the most famous are &#8220;Unkei Juicy&#8221;, made on &#8220;Unkei&#8221;, the first day of Obon, which falls on July 13th on the lunar calendar, and &#8220;Tunji Juicy&#8221;, made on the winter solstice.</p>
  1008.  
  1009.  
  1010.  
  1011. <p class="is-style-icon_book">Reference: <a href="https://www.orionbeer.co.jp/story/jushi/">Orion</a></p>
  1012.  
  1013.  
  1014.  
  1015. <h2 class="wp-block-heading">Jyuicy History</h2>
  1016.  
  1017.  
  1018.  
  1019. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/201511daizu01.jpg" alt="jyuicy on white bowl" class="wp-image-23347"/></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/2025/01/201511daizu01.jpg" alt="jyuicy on white bowl" class="lazyload wp-image-23347"/></figure>
  1020.  
  1021.  
  1022.  
  1023. <p>Jyuicy, a traditional Okinawan dish, holds deep cultural significance and varies by season and occasion. On the winter solstice, Okinawans prepare &#8220;Tunji Jyuicy,&#8221; made with taanmu (taro) and chinnuku (taro stems), as an offering to gods and ancestors, praying for family health and prosperity. The dish reflects a tradition of consuming warming root vegetables to prepare for winter. </p>
  1024.  
  1025.  
  1026.  
  1027. <h2 class="wp-block-heading">FAQ</h2>
  1028.  
  1029.  
  1030.  
  1031. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1032. <div class="swell-block-faq__item"><dt class="faq_q">What&#8217;s inside the Jyuicy?</dt><dd class="faq_a">
  1033. <p>It contains rice, pork, and Okinawa&#8217;s unique &#8220;awase dashi,&#8221; along with seasonal vegetables, mushrooms, and seafood.</p>
  1034. </dd></div>
  1035.  
  1036.  
  1037.  
  1038. <div class="swell-block-faq__item"><dt class="faq_q">At what events is Jyuicy eaten?</dt><dd class="faq_a">
  1039. <p>The winter solstice (Tunjijūshi) and Obon (Unkeijūshi) are events where prayers are made for family health and prosperity of descendants, and they are often made during these occasions.</p>
  1040. </dd></div>
  1041. </dl>
  1042. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What's inside the Jyuicy?","acceptedAnswer":{"@type":"Answer","text":"<p>It contains rice, pork, and Okinawa's unique \"awase dashi,\" along with seasonal vegetables, mushrooms, and seafood.<\/p>"}},{"@type":"Question","name":"At what events is Jyuicy eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>The winter solstice (Tunjijūshi) and Obon (Unkeijūshi) are events where prayers are made for family health and prosperity of descendants, and they are often made during these occasions.<\/p>"}}]}</script>
  1043.  
  1044.  
  1045.  
  1046. <h2 class="wp-block-heading">Jyuicy Recipe</h2>
  1047.  
  1048.  
  1049.  
  1050. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients of Jyuicy for 4 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Rice</td><td>400g</td></tr><tr><td>Pork stock </td><td>540g</td></tr><tr><td>Salt</td><td>7g</td></tr><tr><td>Soy sauce </td><td>20g</td></tr><tr><td>Pork belly</td><td>150g</td></tr><tr><td>Carrot</td><td>30g</td></tr><tr><td>Dried shiitake mushrooms</td><td>15g</td></tr><tr><td>Kamaboko</td><td>30g</td></tr><tr><td>Lard</td><td>10g</td></tr></tbody></table></figure>
  1051.  
  1052.  
  1053.  
  1054. <div class="wp-block-group is-stack is-style-dent_box">
  1055. <h3 class="wp-block-heading">How to make Jyuicy?</h3>
  1056.  
  1057.  
  1058.  
  1059. <div class="swell-block-step" data-num-style="circle">
  1060. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare Ingredients</div><div class="swell-block-step__body">
  1061. <p>Wash rice 30 minutes before cooking and drain in a colander. Boil pork belly and cut it into 5mm cubes. Cutcarrot, 2 rehydrated shiitake mushrooms, and kamaboko into small pieces.</p>
  1062. </div></div>
  1063.  
  1064.  
  1065.  
  1066. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Cook and Mix</div><div class="swell-block-step__body">
  1067. <p>In a pot, combine pork stock, salt, and soy sauce. Add the rice, pork belly, carrots, shiitake mushrooms, and kamaboko, then cook until the rice is tender.</p>
  1068. </div></div>
  1069.  
  1070.  
  1071.  
  1072. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Final Touch</div><div class="swell-block-step__body">
  1073. <p>Once cooked, add 10g lard, mix well, and steam for a few more minutes. If desired, garnish with a simple usachi (vinegared dish).</p>
  1074. </div></div>
  1075. </div>
  1076. </div>
  1077.  
  1078.  
  1079.  
  1080. <h2 class="wp-block-heading">Recommended Restaurant</h2>
  1081.  
  1082.  
  1083.  
  1084. <h3 class="wp-block-heading">Ryukyu Cuisine Fumiya Nanjō Branch ( 琉球料理ふみや 南風原店 )</h3>
  1085.  
  1086.  
  1087.  
  1088. <p>You can enjoy a unique, crumbly and juicy dish made with the three main dashi of Okinawa. By adding Hachijo miso, it enhances the aroma and richness, making it an appetizing dish. There are spacious tatami rooms and table seats where you can enjoy the atmosphere of Ryukyu cuisine.</p>
  1089.  
  1090.  
  1091.  
  1092. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/D1kzBwdus1EUVgkb9">Miyahira, Nanjō Town, Shimajiri District, Okinawa Prefecture</a></p>
  1093.  
  1094.  
  1095.  
  1096. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3579.9233715682267!2d127.7342653129787!3d26.199170890291008!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e56ebac49664fb%3A0xba4c4fdb469c97a1!2z55CJ55CD5paZ55CG44G144G_44KEIOWNl-miqOWOn-W6lw!5e0!3m2!1sja!2sjp!4v1736776316389!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!1d3579.9233715682267!2d127.7342653129787!3d26.199170890291008!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e56ebac49664fb%3A0xba4c4fdb469c97a1!2z55CJ55CD5paZ55CG44G144G_44KEIOWNl-miqOWOn-W6lw!5e0!3m2!1sja!2sjp!4v1736776316389!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1097.  
  1098.  
  1099.  
  1100. <h2 class="wp-block-heading">Summary</h2>
  1101.  
  1102.  
  1103.  
  1104. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/f28d719b849ead804a4cf4ca4c410973.jpg" alt="jyuicy with spring onions on top" class="wp-image-23346"/></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/2025/01/f28d719b849ead804a4cf4ca4c410973.jpg" alt="jyuicy with spring onions on top" class="lazyload wp-image-23346"/></figure>
  1105.  
  1106.  
  1107.  
  1108. <p>Whether enjoyed during a special celebration or as a comforting everyday meal, its rich taste and cultural significance make it a must-try for anyone visiting Japan. We hope this article has inspired you to seek out some delicious Jyuicy on your next trip to Okinawa, and experience its warmth and tradition firsthand. Don’t miss the opportunity to savor this iconic dish and bring a taste of Okinawa home with you!</p>
  1109.  
  1110.  
  1111.  
  1112. <p class="has-border -border04 is-style-bg_stripe">For those who enjoyed learning about Jyuicy, we highly recommend exploring other traditional Japanese cuisines, such as Okinawan &#8220;<a href="https://www.foodinjapan.org/kyushu/okinawa/goya-chanpuru/">Goya Chanpuru</a>&#8221; or &#8220;<a href="https://www.foodinjapan.org/kyushu/okinawa/taco-rice/">Taco Rice</a>,&#8221; to further immerse yourself in the rich and diverse flavors of Okinawa.</p>
  1113. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/jyuicy/">Jyuicy (ジューシー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1114. ]]></content:encoded>
  1116. <wfw:commentRss>https://www.foodinjapan.org/kyushu/okinawa/jyuicy/feed/</wfw:commentRss>
  1117. <slash:comments>0</slash:comments>
  1120. </item>
  1121. <item>
  1122. <title>Ukokkei (烏骨鶏)</title>
  1123. <link>https://www.foodinjapan.org/japan/ukokkei/</link>
  1124. <comments>https://www.foodinjapan.org/japan/ukokkei/#respond</comments>
  1126. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1127. <pubDate>Fri, 10 Jan 2025 07:21:53 +0000</pubDate>
  1128. <category><![CDATA[Japan]]></category>
  1129. <category><![CDATA[chicken]]></category>
  1130. <category><![CDATA[Japanese food]]></category>
  1131. <category><![CDATA[Local food in Japan]]></category>
  1132. <category><![CDATA[regionalfoodjapan]]></category>
  1133. <category><![CDATA[silkie chicken]]></category>
  1134. <category><![CDATA[Traditional Food in Japan]]></category>
  1135. <category><![CDATA[Ukokkei]]></category>
  1136. <category><![CDATA[烏骨鶏]]></category>
  1137. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22840</guid>
  1138.  
  1139. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Ukokkei.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='597'%20viewBox='0%200%20850%20597'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Ukokkei.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1140. <p>Ukokkei, often called Silkie chickens, are a fascinating and unique part of Japan&#8217;s culinary and cultural heritage. Known for their fluffy white feathers and distinctive black meat and bones, these chickens have long been treasured for their rarity and rich nutritional value. Originally brought to Japan from China, Ukokkei holds a special place in both [&#8230;]</p>
  1141. <p>The post <a href="https://www.foodinjapan.org/japan/ukokkei/">Ukokkei (烏骨鶏)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1142. ]]></description>
  1143. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Ukokkei.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='597'%20viewBox='0%200%20850%20597'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Ukokkei.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1144. <p>Ukokkei, often called Silkie chickens, are a fascinating and unique part of Japan&#8217;s culinary and cultural heritage. Known for their fluffy white feathers and distinctive black meat and bones, these chickens have long been treasured for their rarity and rich nutritional value. Originally brought to Japan from China, Ukokkei holds a special place in both history and modern cuisine. Curious to learn more about this extraordinary bird and its significance in Japan? Keep reading to uncover its story!</p>
  1145.  
  1146.  
  1147.  
  1148. <h2 class="wp-block-heading">What is Ukokkei?</h2>
  1149.  
  1150.  
  1151.  
  1152. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/30254245_s.jpg" alt="ukokkei" class="wp-image-22845"/></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/2024/12/30254245_s.jpg" alt="ukokkei" class="lazyload wp-image-22845"/></figure>
  1153.  
  1154.  
  1155.  
  1156. <p>Ukokkei (烏骨鶏), also known as Silkie chicken, is a unique and highly prized breed of chicken in Japan. Renowned for its distinctive black skin, bones, and white, fluffy feathers. Silkie chickens are known for laying few eggs and being very expensive. While a typical chicken lays 280 to 300 eggs annually, a Silkie only lays around 40 to 80. Silkie chickens lay very few eggs, making them highly prized and more expensive than regular chicken eggs.</p>
  1157.  
  1158.  
  1159.  
  1160. <h2 class="wp-block-heading">Types of Ukokkei</h2>
  1161.  
  1162.  
  1163.  
  1164. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/31339201_s.jpg" alt="silkie chicken" class="wp-image-22846"/></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/2024/12/31339201_s.jpg" alt="silkie chicken" class="lazyload wp-image-22846"/></figure>
  1165.  
  1166.  
  1167.  
  1168. <p>Ukokkei come in various types and colors, including the commonly recognized white and black varieties, as well as Partridge, Buff, Blue, and Splash Silkies. While white and black Silkies are mainstream in Japanese poultry farming, other colors are often kept as ornamental pets.</p>
  1169.  
  1170.  
  1171.  
  1172. <p>They are also categorized by their &#8220;<strong>beard</strong>&#8221; type:</p>
  1173.  
  1174.  
  1175.  
  1176. <ul class="wp-block-list">
  1177. <li>Meat Beard Type (Mouzenshu): Features fleshy wattles or &#8220;meat whiskers.&#8221;</li>
  1178.  
  1179.  
  1180.  
  1181. <li>Hairy Beard Type: Features hairy</li>
  1182. </ul>
  1183.  
  1184.  
  1185.  
  1186. <p>Ukokkei have distinctive &#8220;whiskers&#8221; on their chins, categorized as either &#8220;meat whiskers&#8221; (fleshy wattles similar to other chickens) or &#8220;hairy whiskers&#8221; (hair-like chins). Many Silkies lack hairy whiskers but may have small meat whiskers. Comparing this to human whiskers, &#8220;hairy whiskers&#8221; resemble chin whiskers. Meanwhile &#8220;meat whiskers&#8221; are closer to cheek whiskers, making these terms a fitting description.</p>
  1187.  
  1188.  
  1189.  
  1190. <p class="is-style-icon_book">Reference: <a href="http://Matsumoto Farm" target="_blank" rel="noreferrer noopener nofollow">Matsumoto Farm</a></p>
  1191.  
  1192.  
  1193.  
  1194. <h2 class="wp-block-heading">Ukokkei History</h2>
  1195.  
  1196.  
  1197.  
  1198. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="507" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/silkie-chicken-meat.jpg" alt="ukokkei soup" class="wp-image-22848"/></noscript><img decoding="async" width="640" height="507" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='507'%20viewBox='0%200%20640%20507'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/silkie-chicken-meat.jpg" alt="ukokkei soup" class="lazyload wp-image-22848"/></figure>
  1199.  
  1200.  
  1201.  
  1202. <p>Ukokkei, known for their fluffy feathers and black meat and bones, were brought to Japan from China during the Edo period. Highly valued for their exceptional nutritional benefits, they have been considered a &#8220;treasure&#8221; in traditional Chinese medicine. Historically, they were a key part of the medicinal diets of Chinese royalty and aristocrats, particularly favored by women. Even today, China produces over 20 types of Ukokkei-based products, including those made from their eggs, meat, and blood. These unique chickens, named for their &#8220;crow-like black bones,&#8221; are gaining popularity in Japan for their health benefits and rich history.</p>
  1203.  
  1204.  
  1205.  
  1206. <h2 class="wp-block-heading">Characteristics and Nutritional Value of Silkie Eggs</h2>
  1207.  
  1208.  
  1209.  
  1210. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="689" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkei-eggs.avif" alt="silkie eggs" class="wp-image-23594"/></noscript><img decoding="async" width="689" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='689'%20height='683'%20viewBox='0%200%20689%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkei-eggs.avif" alt="silkie eggs" class="lazyload wp-image-23594"/></figure>
  1211.  
  1212.  
  1213.  
  1214. <p class="has-text-align-center">Reffered from Ukokkeien</p>
  1215.  
  1216.  
  1217.  
  1218. <p>Silkie eggs are one of nature&#8217;s rarest treasures, distinguished by their unique qualities and exceptional nutritional profile. These remarkable eggs are remarkably small, even smaller than standard size S eggs, with distinctive bright orange shells that instantly distinguish them from conventional eggs.<br>What makes these eggs truly special is their rarity. Silkie hens lay only one egg approximately every ten days, making these eggs extraordinarily hard to come by. This rarity has deep historical roots &#8211; Chinese traditional medicine has valued them for millennia, while in Japan&#8217;s Edo period they earned the mysterious nickname &#8220;phantom medicinal hen&#8221;.<br>The nutritional content of Silkie eggs is remarkable:</p>
  1219.  
  1220.  
  1221.  
  1222. <p class="has-swl-main-thin-background-color has-background">Vitamin A content reaches 243,000 IU, ten times that of eel.<br>Vitamin B2 content exceeds beef liver by 50%.<br>Ten times the iron content of spinach<br>Rich in zinc, calcium, vitamin E, lecithin, DHA and EPA</p>
  1223.  
  1224.  
  1225.  
  1226. <p>Each 35g Silkie egg packs a nutritional punch:</p>
  1227.  
  1228.  
  1229.  
  1230. <p class="has-swl-main-thin-background-color has-background">54 calories<br>4.2g protein<br>4.55g fat<br>0.14g carbohydrates</p>
  1231.  
  1232.  
  1233.  
  1234. <p>These compact nutritional powerhouses have gained popularity among health enthusiasts for their potential benefits in weight management, beauty enhancement and overall health maintenance. Their combination of scarcity and exceptional nutrient density has earned them a special place in the hearts of both health-conscious consumers and culinary aficionados, truly earning their reputation as a premium superfood.</p>
  1235.  
  1236.  
  1237.  
  1238. <h2 class="wp-block-heading">Ukokkei Recommended Restaurants</h2>
  1239.  
  1240.  
  1241.  
  1242. <h3 class="wp-block-heading">Ukokkeien (烏骨鶏苑)</h3>
  1243.  
  1244.  
  1245.  
  1246. <figure class="wp-block-image"><noscript><img decoding="async" width="850" height="456" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkeien.avif" alt="Ukokkeien" class="wp-image-23545"/></noscript><img decoding="async" width="850" height="456" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='456'%20viewBox='0%200%20850%20456'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkeien.avif" alt="Ukokkeien" class="lazyload wp-image-23545"/></figure>
  1247.  
  1248.  
  1249.  
  1250. <p class="has-text-align-center"><a href="https://ukokkeien.com/">Photos From Ukokkeien</a></p>
  1251.  
  1252.  
  1253.  
  1254. <p>Ukkokei-en is one of the most distinctive egg specialty shops in Japan, located in Morimachi, Shizuoka Prefecture. Established in 1988, it is a historic establishment that has focused on Ukkokei hen eggs for over 40 years.</p>
  1255.  
  1256.  
  1257.  
  1258. <h4 class="wp-block-heading">Attractions and features of the store</h4>
  1259.  
  1260.  
  1261.  
  1262. <p>The main feature of Ukkokei-en is its commitment to the rare breed of Ukkokei chicken. Listed as a natural monument in 1942, this breed lays only one egg every ten days, making it a valuable chicken. The owner raises these rare chickens in free-range conditions, valuing their natural living environment.</p>
  1263.  
  1264.  
  1265.  
  1266. <h4 class="wp-block-heading"><strong>Variety of products</strong></h4>
  1267.  
  1268.  
  1269.  
  1270. <p>The shop sells a variety of eggs, including Ukkokei eggs, Nagoya Cochin eggs, red eggs and Araucana eggs. These eggs have a nutritional value that is incomparable to regular eggs, and especially Ukkokei eggs have remarkable levels of vitamin A, vitamin B2, and iron. There is also a wide variety of processed foods, including dorayaki, castella, egg yolk garlic, and soy sauce specifically for egg over rice, that showcase the potential of eggs to the fullest. In particular, the sweet red bean filling for dorayaki and the plain and matcha versions of castella are popular products with many fans.</p>
  1271.  
  1272.  
  1273.  
  1274. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="638" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkei-dessert.avif" alt="ukokkei dessert" class="wp-image-23595"/></noscript><img decoding="async" width="650" height="638" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='638'%20viewBox='0%200%20650%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkei-dessert.avif" alt="ukokkei dessert" class="lazyload wp-image-23595"/></figure>
  1275.  
  1276.  
  1277.  
  1278. <p class="has-text-align-center">Reffered from Ukokkeien</p>
  1279.  
  1280.  
  1281.  
  1282. <h4 class="wp-block-heading"><strong>Unique services</strong></h4>
  1283.  
  1284.  
  1285.  
  1286. <p>One of Ukkokei-en&#8217;s unique services is its 24-hour egg vending machine. This system, which allows customers to purchase fresh eggs at any time, is very popular with the local community. In addition, Ukkokei-en also offers face-to-face sales at its direct sales office and online sales at its online shop, catering to a wide range of customers. In August 2024, an egg over rice specialty shop is scheduled to open, continuing their challenges.</p>
  1287.  
  1288.  
  1289.  
  1290. <h4 class="wp-block-heading">Customer feedback and evaluation</h4>
  1291.  
  1292.  
  1293.  
  1294. <p>Many customers are impressed by the immune-boosting effects of Ukkokei-en&#8217;s eggs, as well as the rarity and deliciousness of the eggs they have been buying for over 20 years. Their pursuit of high nutritional value and good taste has created repeat customers.</p>
  1295.  
  1296.  
  1297.  
  1298. <h4 class="wp-block-heading">Price Range</h4>
  1299.  
  1300.  
  1301.  
  1302. <p>Ukkokei eggs are priced at 1,500 yen for a pack of 10, and Nagoya Cochin eggs are 625 yen for a pack of 10, which is not cheap, but their high quality is recognized by many. Dorayaki is priced at 240 yen each, and the price of castella varies by box or cut. Ukkokei-en is not just an egg shop; it is a special place that conveys Japan&#8217;s food culture and traditions. It is a heartwarming facility where a deep love for eggs and respect for chickens can be felt.</p>
  1303.  
  1304.  
  1305.  
  1306. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3JFMPnyASpHqg36m9" target="_blank" rel="noreferrer noopener">〒437-0226 Shizuoka Prefecture, Shuchi District, Mori Town, Ichinomiya 5595</a><br>Phone number: 0538897533<br>Business hours: 9:30 AM – 4:30 PM<br>Website: <a href="https://ukokkeien.com/" target="_blank" rel="noreferrer noopener">www.tamagoto.com</a></p>
  1307.  
  1308.  
  1309.  
  1310. <h3 class="wp-block-heading">Kichijoji&nbsp;RETRO (吉祥寺RETRO)</h3>
  1311.  
  1312.  
  1313.  
  1314. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/retro.jpg" alt="ukokkei from retro" class="wp-image-22847"/></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/2024/12/retro.jpg" alt="ukokkei from retro" class="lazyload wp-image-22847"/></figure>
  1315.  
  1316.  
  1317.  
  1318. <p>Kichijoji&nbsp;RETRO&nbsp;is a restaurant that takes pride in its creative side dishes that transcend genres. They also use ingredients such as the brand chicken &#8220;Honmiya Silkie Chicken,&#8221; carefully skewered charcoal-grilled yakitori, highballs, and carefully selected sake. There are also dishes using Motomiya Silkie Chicken eggs such as &#8220;thick omelet,&#8221; &#8220;oyako-meshi&#8221; (chicken and egg rice), and &#8220;milk pudding.&#8221;</p>
  1319.  
  1320.  
  1321.  
  1322. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/tF3TzQxiF915FfsZ7" target="_blank" rel="noreferrer noopener nofollow">B1F, Rengakan Mall, 1-8-5 Kichijoji Honmachi, Musashino City, Tokyo</a><br>Phone number: 0422-29-3936\<br>Hours open: 11:30-15:00\<br>Website: <a href="https://www.retro2024.com/" target="_blank" rel="noreferrer noopener nofollow">https://www.retro2024.com/</a></p>
  1323.  
  1324.  
  1325.  
  1326. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3239.9163144134873!2d139.5754644467261!3d35.703676917739735!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018ef006e254f65%3A0xaa7783f1a613cf34!2z5ZCJ56Wl5a-6UkVUUk8!5e0!3m2!1sen!2sph!4v1733979788176!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title"googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3239.9163144134873!2d139.5754644467261!3d35.703676917739735!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018ef006e254f65%3A0xaa7783f1a613cf34!2z5ZCJ56Wl5a-6UkVUUk8!5e0!3m2!1sen!2sph!4v1733979788176!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title"googlemap" class="lazyload"></iframe>
  1327.  
  1328.  
  1329.  
  1330. <h2 class="wp-block-heading">Conclusion</h2>
  1331.  
  1332.  
  1333.  
  1334. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/silkie-meat.jpg" alt="silkie chicken-meat" class="wp-image-22843"/></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/2024/12/silkie-meat.jpg" alt="silkie chicken-meat" class="lazyload wp-image-22843"/></figure>
  1335.  
  1336.  
  1337.  
  1338. <p>Whether you&#8217;re intrigued by its history, captivated by its rarity, or simply curious about its flavor, Ukokkei offers an unforgettable experience. If you ever have the chance to visit Japan, don’t miss the opportunity to try Ukokkei dishes or purchase its eggs or meat to experience this remarkable treasure for yourself. It’s a taste of tradition and luxury that’s well worth exploring!</p>
  1339.  
  1340.  
  1341.  
  1342. <p class="is-style-bg_stripe has-border -border03">For more fascinating insights and recommendations on Japanese cuisines like <a href="https://www.foodinjapan.org/japan/yakitori/">Yakitori</a>, <a href="https://www.foodinjapan.org/japan/karaage/">Karaage </a>and many more, be sure to explore our other articles and discover the diverse flavors Japan has to offer!</p>
  1343.  
  1344.  
  1345.  
  1346. <p></p>
  1347. <p>The post <a href="https://www.foodinjapan.org/japan/ukokkei/">Ukokkei (烏骨鶏)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1348. ]]></content:encoded>
  1350. <wfw:commentRss>https://www.foodinjapan.org/japan/ukokkei/feed/</wfw:commentRss>
  1351. <slash:comments>0</slash:comments>
  1354. </item>
  1355. <item>
  1356. <title>Master the Art of Japanese Cooking: Recipes to Bring Japan into Your Home</title>
  1357. <link>https://www.foodinjapan.org/article/master-the-art-of-japanese-cooking/</link>
  1358. <comments>https://www.foodinjapan.org/article/master-the-art-of-japanese-cooking/#respond</comments>
  1360. <dc:creator><![CDATA[ryo]]></dc:creator>
  1361. <pubDate>Thu, 09 Jan 2025 16:31:16 +0000</pubDate>
  1362. <category><![CDATA[Article]]></category>
  1363. <category><![CDATA[authentic Japanese recipes]]></category>
  1364. <category><![CDATA[culinary mastery]]></category>
  1365. <category><![CDATA[gourmet Japanese cooking]]></category>
  1366. <category><![CDATA[Japanese chef skills]]></category>
  1367. <category><![CDATA[Japanese cooking techniques]]></category>
  1368. <category><![CDATA[Japanese cuisine fundamentals]]></category>
  1369. <category><![CDATA[professional kitchen techniques]]></category>
  1370. <category><![CDATA[traditional cooking methods]]></category>
  1371. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23574</guid>
  1372.  
  1373. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Master-the-Art-of-Japanese-Cooking.avif" 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/2025/01/Master-the-Art-of-Japanese-Cooking.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1374. <p>Japanese food is a beautiful composition of tradition, technique, and flavors. For foodies and kitchen savants alike, conquering Japanese dishes offers a direct line into an experience of gustatory bliss. And for those who wish to give a present that’s utterly divine, why not share the magic of a sushi making lesson? With a Giftory [&#8230;]</p>
  1375. <p>The post <a href="https://www.foodinjapan.org/article/master-the-art-of-japanese-cooking/">Master the Art of Japanese Cooking: Recipes to Bring Japan into Your Home</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1376. ]]></description>
  1377. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Master-the-Art-of-Japanese-Cooking.avif" 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/2025/01/Master-the-Art-of-Japanese-Cooking.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1378. <p>Japanese food is a beautiful composition of tradition, technique, and flavors. For foodies and kitchen savants alike, conquering Japanese dishes offers a direct line into an experience of gustatory bliss. And for those who wish to give a present that’s utterly divine, why not share the magic of a <a href="https://www.giftory.com/products/make-your-own-sushi-cooking-class">sushi making</a> lesson?</p>
  1379.  
  1380.  
  1381.  
  1382. <p>With a Giftory culinary workshop, you can bring part of the land of the rising sun to your friends and family, respectfully encouraging them to build memories and skills they can cash in on for a lifetime.</p>
  1383.  
  1384.  
  1385.  
  1386. <h2 class="wp-block-heading">The Essence of Japanese Culinary Arts</h2>
  1387.  
  1388.  
  1389.  
  1390. <p>Japanese cooking is all about equilibrium—flavor balance, textural equilibrium, and presentation contrast. It requires sourcing the best ingredients, detailed preparation and most importantly, a sincere devotion to the idea of letting the food speak for itself. Having the opportunity to study the classic dishes, in a <a href="https://thymeforcookingblog.com/2024/10/gift-a-cooking-class/">cooking class</a> or alone, opens the door to benefiting from eating these meals at home as well as learning from Japanese culture.</p>
  1391.  
  1392.  
  1393.  
  1394. <h2 class="wp-block-heading">Classic Japanese Recipes to Try at Home</h2>
  1395.  
  1396.  
  1397.  
  1398. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="700" height="467" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Art-of-Japanese-cooking.avif" alt="art of japanese cooking" class="wp-image-23576"/></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/2025/01/Art-of-Japanese-cooking.avif" alt="art of japanese cooking" class="lazyload wp-image-23576"/></figure>
  1399.  
  1400.  
  1401.  
  1402. <h3 class="wp-block-heading">Perfect Sushi Rice: The Foundation of Sushi</h3>
  1403.  
  1404.  
  1405.  
  1406. <p><strong>Ingredients: </strong>2 cups Japanese short-grain rice, 2 1/2 cups water, 1/3 cup rice vinegar, 3 tbsp sugar, 1 tsp salt</p>
  1407.  
  1408.  
  1409.  
  1410. <p><strong>Instructions:</strong></p>
  1411.  
  1412.  
  1413.  
  1414. <ol start="1" class="wp-block-list">
  1415. <li>Rinse the rice several times until the water becomes almost clear. Soak in water for 30 minutes.</li>
  1416.  
  1417.  
  1418.  
  1419. <li>Cook the rice in water using a rice cooker or stovetop.</li>
  1420.  
  1421.  
  1422.  
  1423. <li>Combine vinegar, sugar and salt. Fold into the rice until well incorporated while rice is hot. Cool down to room temperature.</li>
  1424. </ol>
  1425.  
  1426.  
  1427.  
  1428. <h3 class="wp-block-heading">California Rolls: A Fusion Favorite</h3>
  1429.  
  1430.  
  1431.  
  1432. <p><strong>Ingredients:</strong> 1 sheet nori, 1/2 cup of prepared sushi rice, 1/4 avocado (sliced), 2 crab sticks, 1 tbsp mayonnaise, sesame seeds</p>
  1433.  
  1434.  
  1435.  
  1436. <p><strong>Instructions:</strong></p>
  1437.  
  1438.  
  1439.  
  1440. <ol start="1" class="wp-block-list">
  1441. <li>Lay the nori on a bamboo mat, shiny side down.</li>
  1442.  
  1443.  
  1444.  
  1445. <li>Spread a thin layer of sushi rice on the nori. Leave an inch of margin on the side.</li>
  1446.  
  1447.  
  1448.  
  1449. <li>Sprinkle sesame seeds, then flip the nori over.</li>
  1450.  
  1451.  
  1452.  
  1453. <li>Place slices of avocado and crab sticks in a line. Spread mayonnaise. Roll tightly, then slice into 6 pieces.</li>
  1454. </ol>
  1455.  
  1456.  
  1457.  
  1458. <h3 class="wp-block-heading">Nigiri Sushi: A Traditional Delight</h3>
  1459.  
  1460.  
  1461.  
  1462. <p><strong>Ingredients:</strong> 1/2 cup sushi rice, prepared, 6 slices salmon, tuna or shrimp, fresh.</p>
  1463.  
  1464.  
  1465.  
  1466. <p><strong>Instructions:</strong></p>
  1467.  
  1468.  
  1469.  
  1470. <ol start="1" class="wp-block-list">
  1471. <li>Dampen your hands to prevent sticking. Then, take a bit of rice and form into an egg-shaped mound.</li>
  1472.  
  1473.  
  1474.  
  1475. <li>Top rice with a slice of fish and press gently to hold it in place.</li>
  1476. </ol>
  1477.  
  1478.  
  1479.  
  1480. <h3 class="wp-block-heading">Tempura: Light and Crispy Perfection</h3>
  1481.  
  1482.  
  1483.  
  1484. <p><strong>Ingredients:</strong> Assorted vegetables and shrimp, 1 cup ice water, 1 egg, 1 cup all-purpose flour</p>
  1485.  
  1486.  
  1487.  
  1488. <p><strong>Instructions:</strong></p>
  1489.  
  1490.  
  1491.  
  1492. <ol start="1" class="wp-block-list">
  1493. <li>Combine the water and egg. Add the flour and whisk gently until the batter is just mixed.</li>
  1494.  
  1495.  
  1496.  
  1497. <li>Dip the vegetables and shrimp in batter. Deep-fry until the outside is golden brown and the food is cooked. Tempura is best served piping hot with a tempura dipping sauce for dunking.</li>
  1498. </ol>
  1499.  
  1500.  
  1501.  
  1502. <h2 class="wp-block-heading">Enhancing Your Culinary Experience</h2>
  1503.  
  1504.  
  1505.  
  1506. <p>Complete your homemade Japanese cuisine with the traditional accompaniments of <a href="https://www.foodinjapan.org/japan/sake/">sake</a> or green tea. Take your cooking to the next level and learn how to cook authentic Japanese dishes like a master by buying quality Japanese ingredients. Visit your local Asian markets or purchase ingredients from reputable online stores.</p>
  1507.  
  1508.  
  1509.  
  1510. <h2 class="wp-block-heading">The Perfect Gift for Japanese Food Lovers</h2>
  1511.  
  1512.  
  1513.  
  1514. <p>Look out for interactive sushi-making workshops on Giftory for a fun cultural learning experience. You’ll be able to learn how to make sushi rice, assemble sushi rolls, and understand the intricacies chefs use to transform Japanese cuisine into edible masterpieces. Buy gifts like students cooking workshops on Giftory. It’s easy to find and send genuine experiences that your friends and family members will always remember.</p>
  1515.  
  1516.  
  1517.  
  1518. <h2 class="wp-block-heading">Making Your Japanese Feast Extra Special</h2>
  1519.  
  1520.  
  1521.  
  1522. <p>Create a memorable ambiance by setting the mood for Japanese cuisine. Use classic plate settings, play soft Japanese music, or add origami decorations. You can also bond with family and friends by having them assist in making the food together.</p>
  1523.  
  1524.  
  1525.  
  1526. <h2 class="wp-block-heading">A Journey to Japan Through Food</h2>
  1527.  
  1528.  
  1529.  
  1530. <p>Exploring Japanese cuisine by using their recipes is more than a food experience; it’s a cultural one. By attending a sushi-making class or cooking the recipes up for yourself, you, too, can experience a bit of what a Japanese kitchen looks and tastes like. Enjoy the pleasures of <a href="https://www.foodinjapan.org/tag/japanese-cuisine/">Japanese cuisine</a> and experience all of the flavors you can with Giftory!</p>
  1531. <p>The post <a href="https://www.foodinjapan.org/article/master-the-art-of-japanese-cooking/">Master the Art of Japanese Cooking: Recipes to Bring Japan into Your Home</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1532. ]]></content:encoded>
  1534. <wfw:commentRss>https://www.foodinjapan.org/article/master-the-art-of-japanese-cooking/feed/</wfw:commentRss>
  1535. <slash:comments>0</slash:comments>
  1538. </item>
  1539. <item>
  1540. <title>Hinai jidori (比内地鶏)</title>
  1541. <link>https://www.foodinjapan.org/tohoku/akita-en/hinai-jidori/</link>
  1542. <comments>https://www.foodinjapan.org/tohoku/akita-en/hinai-jidori/#respond</comments>
  1544. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1545. <pubDate>Sat, 04 Jan 2025 13:40:44 +0000</pubDate>
  1546. <category><![CDATA[Akita]]></category>
  1547. <category><![CDATA[Tohoku]]></category>
  1548. <category><![CDATA[chicken]]></category>
  1549. <category><![CDATA[Food in Akita prefecture]]></category>
  1550. <category><![CDATA[hinai chicken]]></category>
  1551. <category><![CDATA[hinai jidori]]></category>
  1552. <category><![CDATA[Japanese food]]></category>
  1553. <category><![CDATA[jidori chicken]]></category>
  1554. <category><![CDATA[regionalfoodjapan]]></category>
  1555. <category><![CDATA[Traditional Food in Japan]]></category>
  1556. <category><![CDATA[比内地鶏]]></category>
  1557. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22814</guid>
  1558.  
  1559. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/GH-FK10-b1.jpg" 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/2024/12/GH-FK10-b1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1560. <p>Hinai Jidori is one of Japan&#8217;s most famous local chickens. Its rich flavor and deep richness never cease to captivate those who eat it, but behind its deliciousness, there are many stories that we don&#8217;t know. This prized chicken is used in many local dishes, especially the famous Kiritanpo. We will introduce you to the [&#8230;]</p>
  1561. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/hinai-jidori/">Hinai jidori (比内地鶏)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1562. ]]></description>
  1563. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/GH-FK10-b1.jpg" 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/2024/12/GH-FK10-b1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1564. <p>Hinai Jidori is one of Japan&#8217;s most famous local chickens. Its rich flavor and deep richness never cease to captivate those who eat it, but behind its deliciousness, there are many stories that we don&#8217;t know. This prized chicken is used in many local dishes, especially the famous <a href="https://www.foodinjapan.org/tohoku/food-in-akita/kiritanpo/">Kiritanpo</a>. We will introduce you to the world of Hinai Jidori, a chicken with a long history, from its origins to the secrets of its flavor. Keep reading to learn more about this remarkable dish!</p>
  1565.  
  1566.  
  1567.  
  1568. <h2 class="wp-block-heading">What is Hinai jidori?</h2>
  1569.  
  1570.  
  1571.  
  1572. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hinaijidori-5.jpg" alt="Hinai Jidori chicken" class="wp-image-22854"/></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/2024/12/hinaijidori-5.jpg" alt="Hinai Jidori chicken" class="lazyload wp-image-22854"/></figure>
  1573.  
  1574.  
  1575.  
  1576. <p>Hinai Jidori (比内地鶏) is a highly prized breed of chicken native to the Hinai region, particularly around Odate City in Akita Prefecture, Japan. It is a type of Japanese native chicken, known for its rich flavor, tender meat, and excellent quality. The chicken has been bred for centuries and is often associated with high-quality dishes in the region. Hinai Jidori is most famous for its delicious meat, considered flavorful and rich, similar to wild mountain birds. The locals often used this meat in local specialties like Kiritanpo, a dish made of rice sticks and chicken, where only authentic Hinai chicken is used to ensure the true taste of the dish.</p>
  1577.  
  1578.  
  1579.  
  1580. <p>Locals also valued this chicken for its ability to produce a rich and flavorful broth, making it ideal for soups and stews. Because of its quality and history, Hinai Jidori is considered a luxury ingredient in Japanese cuisine.</p>
  1581.  
  1582.  
  1583.  
  1584. <p class="is-style-icon_book">Reference: <a href="https://common3.pref.akita.lg.jp/hinaijidori/" target="_blank" rel="noreferrer noopener nofollow">Akita Prefectural Agriculture, Forestry and Fisheries Department, Livestock Promotion Division</a></p>
  1585.  
  1586.  
  1587.  
  1588. <h2 class="wp-block-heading">Hinai jidori History</h2>
  1589.  
  1590.  
  1591.  
  1592. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/jidori_kusamura.jpg" alt="Hinai Jidori many chickens" class="wp-image-22855"/></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/2024/12/jidori_kusamura.jpg" alt="Hinai Jidori many chickens" class="lazyload wp-image-22855"/></figure>
  1593.  
  1594.  
  1595.  
  1596. <p>Hinai Jidori, Akita&#8217;s local chicken, traces its origins to the &#8220;Hinaidori&#8221; chicken from the Edo period. Historical records show that locals used these chickens for meat, eggs, and even feathers for decorating military gear and lion heads. In northern Akita, once called &#8220;Hinai,&#8221; this chicken was prized for its flavor that it was used as tax payment. Over time, the Hinaidori breed evolved into the Akita Hinaidori, which was crossed with the lord breed. Eventually leading to the modern Hinai Jidori.</p>
  1597.  
  1598.  
  1599.  
  1600. <p>Despite a decline in the breed during the Meiji period due to the introduction of foreign chickens, the government designated the Hinai chicken as a national natural monument in 1942 to preserve it. Today, &#8220;Hinaidori&#8221; refers to the ornamental breed, while &#8220;Akita Hinaidori&#8221; is used for the edible, meat-producing variety. This chicken, with its refined flavor, is considered the &#8220;thoroughbred&#8221; of jidori chickens.</p>
  1601.  
  1602.  
  1603.  
  1604. <h2 class="wp-block-heading">What is the difference between Akita Hinai chicken and Hinai chicken?</h2>
  1605.  
  1606.  
  1607.  
  1608. <p>I will explain the differences between Akita Hinai chicken and Hinai chicken in an easy-to-understand way.<br>Farmers in northern Akita Prefecture have raised Hinai chicken since the Edo period, and Japan recognized it as a national natural monument in 1942. Food enthusiasts praised its excellent flavor, but its slow growth and vulnerability to diseases made it impractical for commercial production. Today, breeders maintain these chickens primarily for ornamental purposes, and few sell them for consumption.</p>
  1609.  
  1610.  
  1611.  
  1612. <p>On the other hand, Akita Hinai chicken is a breed developed from the offspring of Hinai chicken for consumption. While inheriting the excellent flavor characteristic of Hinai chicken, it has improved productivity. Farmers raise Akita Hinai chicken primarily for food consumption, and it serves as essential parent stock for producing &#8220;Hinai Jidori.&#8221; The breed evolved from the original Hinai chicken, which people kept mainly for ornamental purposes. Breeders improved the Akita Hinai chicken for food production while maintaining its distinctive characteristics. Though both breeds share genetic roots, their different uses and appearances have led farmers and breeders to distinguish and name them separately. The Akita Hinai chicken represents an evolution in modern food culture and industry, carrying forward the original Hinai chicken&#8217;s qualities while meeting contemporary dining needs.</p>
  1613.  
  1614.  
  1615.  
  1616. <h2 class="wp-block-heading">FAQ</h2>
  1617.  
  1618.  
  1619.  
  1620. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1621. <div class="swell-block-faq__item"><dt class="faq_q">What is the secret of Hinai Jidori&#8217;s taste?</dt><dd class="faq_a">
  1622. <p>The secret to the flavor of Hinai Jidori lies in its unique components. It has been scientifically proven that it contains a higher amount of umami components, inosine and arachidonic acid, compared to regular broiler chickens. These components create the rich flavor and deep taste of Hinai Jidori.</p>
  1623. </dd></div>
  1624.  
  1625.  
  1626.  
  1627. <div class="swell-block-faq__item"><dt class="faq_q">What kind of dishes is Hinai Jidori suitable for?</dt><dd class="faq_a">
  1628. <p>Hinai Jidori is suitable for a variety of dishes. It is known as a key ingredient in Akita&#8217;s local dish &#8220;Kiritanpo Nabe,&#8221; but it can also be enjoyed deliciously in various cooking methods such as yakitori, oyakodon, and soups. Whether simmered, grilled, or made into soup, you can fully enjoy its rich flavor.</p>
  1629. </dd></div>
  1630. </dl>
  1631. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is the secret of Hinai Jidori's taste?","acceptedAnswer":{"@type":"Answer","text":"<p>The secret to the flavor of Hinai Jidori lies in its unique components. It has been scientifically proven that it contains a higher amount of umami components, inosine and arachidonic acid, compared to regular broiler chickens. These components create the rich flavor and deep taste of Hinai Jidori.<\/p>"}},{"@type":"Question","name":"What kind of dishes is Hinai Jidori suitable for?","acceptedAnswer":{"@type":"Answer","text":"<p>Hinai Jidori is suitable for a variety of dishes. It is known as a key ingredient in Akita's local dish \"Kiritanpo Nabe,\" but it can also be enjoyed deliciously in various cooking methods such as yakitori, oyakodon, and soups. Whether simmered, grilled, or made into soup, you can fully enjoy its rich flavor.<\/p>"}}]}</script>
  1632.  
  1633.  
  1634.  
  1635. <h2 class="wp-block-heading">Hinai jidori Restaurants</h2>
  1636.  
  1637.  
  1638.  
  1639. <h3 class="wp-block-heading">Akita Hinai-ya Odate Main Store (秋田比内や 大館本店)</h3>
  1640.  
  1641.  
  1642.  
  1643. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="372" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/akita.jpg" alt="hinai jidori from akita" class="wp-image-22857"/></noscript><img decoding="async" width="640" height="372" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='372'%20viewBox='0%200%20640%20372'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/akita.jpg" alt="hinai jidori from akita" class="lazyload wp-image-22857"/></figure>
  1644.  
  1645.  
  1646.  
  1647. <p>Akita Hinai-ya Odate Main Store offers a welcoming and relaxing atmosphere where customers can enjoy genuine hospitality. The restaurant takes pride in serving high-quality Hinai Jidori chicken, showcasing its rich flavors and exceptional quality. The staff is dedicated to ensuring that every guest feels at ease, creating a warm, memorable dining experience that combines excellent food with a comfortable, inviting setting. They also cherish their passion for Jidori chicken. They will also help create a space and time where our guests can feel comfortable.</p>
  1648.  
  1649.  
  1650.  
  1651. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/BXyjrsjonJUwJLrx8" target="_blank" rel="noreferrer noopener nofollow">21 Omachi, Odate City, Akita Prefecture,&nbsp;017-0841</a><br>Phone number: 0120-701-718<br>Hours open: 11:00-22:00 [LO 21:00]<br>Website: <a href="https://akitahinaiya.co.jp/" target="_blank" rel="noreferrer noopener">https://akitahinaiya.co.jp/</a></p>
  1652.  
  1653.  
  1654.  
  1655. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3044.226749935123!2d140.55675807600372!3d40.27071297146343!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f9ac42baa66d753%3A0x4a161b7d5aacc54a!2sAkita%20Hinai-ya!5e0!3m2!1sen!2sph!4v1733895602679!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3044.226749935123!2d140.55675807600372!3d40.27071297146343!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f9ac42baa66d753%3A0x4a161b7d5aacc54a!2sAkita%20Hinai-ya!5e0!3m2!1sen!2sph!4v1733895602679!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  1656.  
  1657.  
  1658.  
  1659. <h3 class="wp-block-heading">Honke Abeya Akita Store (本家あべや 秋田店)</h3>
  1660.  
  1661.  
  1662.  
  1663. <p>This is a specialty store for Hinai chicken, where you can enjoy dishes made with fresh local Hinai chicken. The oyakodon (chicken and egg rice bowl) and kiritanpo nabe (rice stick hot pot) are particularly popular, allowing you to savor authentic Akita flavors in a calm atmosphere. The interior is casual, making it easy for families and friends to visit.</p>
  1664.  
  1665.  
  1666.  
  1667. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/AXQTUwsZ25gi5gmd6">1-4-3 Nakadori, Akita City, Akita Prefecture, inside the Area Nakaiichi commercial facility, 1F</a> <br>Phone number: 018-825-1180 <br>Business hours: Lunch 11:00 AM &#8211; 3:00 PM (L.O. 2:30 PM), Dinner 5:00 PM &#8211; 11:00 PM (L.O. 10:00 PM) <br>Website: [Honke Abeya Official Site]</p>
  1668.  
  1669.  
  1670.  
  1671. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3069.0023689904165!2d140.11897937597658!3d39.71712947156068!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f8fc2eb66083075%3A0xcad2baa09067d273!2z5pys5a6244GC44G544KEIOeni-eUsOW6lw!5e0!3m2!1sja!2sjp!4v1735997836906!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!1d3069.0023689904165!2d140.11897937597658!3d39.71712947156068!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f8fc2eb66083075%3A0xcad2baa09067d273!2z5pys5a6244GC44G544KEIOeni-eUsOW6lw!5e0!3m2!1sja!2sjp!4v1735997836906!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1672.  
  1673.  
  1674.  
  1675. <h2 class="wp-block-heading">Final Thoughts</h2>
  1676.  
  1677.  
  1678.  
  1679. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/matubara006-.jpg" alt="Hinai Jidori raw" class="wp-image-22856"/></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/2024/12/matubara006-.jpg" alt="Hinai Jidori raw" class="lazyload wp-image-22856"/></figure>
  1680.  
  1681.  
  1682.  
  1683. <p>Hinai Jidori is truly a taste of Japan’s rich culinary heritage, offering a unique and delicious flavor that stands out among other chickens. Whether used in traditional dishes or enjoyed on its own, this chicken is a must-try for anyone visiting Japan. We hope this article has piqued your interest in this remarkable ingredient. We encourage you to seek out and try Hinai Jidori during your next trip to Japan—it’s an experience you won’t want to miss!</p>
  1684.  
  1685.  
  1686.  
  1687. <p class="is-style-bg_stripe has-border -border03">If you&#8217;re a food lover, we highly recommend exploring more of Japan&#8217;s unique and delicious cuisines like <a href="https://www.foodinjapan.org/kyushu/miyazaki/chicken-nanban/">Chicken Nanban</a> and <a href="https://www.foodinjapan.org/japan/karaage/">Karaage</a>.</p>
  1688. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/hinai-jidori/">Hinai jidori (比内地鶏)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1689. ]]></content:encoded>
  1691. <wfw:commentRss>https://www.foodinjapan.org/tohoku/akita-en/hinai-jidori/feed/</wfw:commentRss>
  1692. <slash:comments>0</slash:comments>
  1695. </item>
  1696. <item>
  1697. <title>Japanese egg (日本の卵)</title>
  1698. <link>https://www.foodinjapan.org/japan/japanese-egg/</link>
  1699. <comments>https://www.foodinjapan.org/japan/japanese-egg/#respond</comments>
  1701. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1702. <pubDate>Mon, 30 Dec 2024 14:19:23 +0000</pubDate>
  1703. <category><![CDATA[Japan]]></category>
  1704. <category><![CDATA[egg]]></category>
  1705. <category><![CDATA[japanese egg]]></category>
  1706. <category><![CDATA[Japanese food]]></category>
  1707. <category><![CDATA[Local food in Japan]]></category>
  1708. <category><![CDATA[raw egg]]></category>
  1709. <category><![CDATA[Traditional Food in Japan]]></category>
  1710. <category><![CDATA[日本の卵]]></category>
  1711. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22790</guid>
  1712.  
  1713. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/26714690_m.jpg" 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/2024/12/26714690_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1714. <p>Japanese egg are renowned for their exceptional quality, freshness, and versatility in cuisine. With strict production standards and a deep-rooted cultural significance, they play a vital role in both traditional dishes and modern meals. Discover the fascinating journey of Japanese eggs, from farm to table, and why locals considered them as a symbol of quality [&#8230;]</p>
  1715. <p>The post <a href="https://www.foodinjapan.org/japan/japanese-egg/">Japanese egg (日本の卵)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1716. ]]></description>
  1717. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/26714690_m.jpg" 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/2024/12/26714690_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1718. <p>Japanese egg are renowned for their exceptional quality, freshness, and versatility in cuisine. With strict production standards and a deep-rooted cultural significance, they play a vital role in both traditional dishes and modern meals. Discover the fascinating journey of Japanese eggs, from farm to table, and why locals considered them as a symbol of quality and health.</p>
  1719.  
  1720.  
  1721.  
  1722. <h2 class="wp-block-heading">What is Japanese egg?</h2>
  1723.  
  1724.  
  1725.  
  1726. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="430" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/2808881_s.jpg" alt="japanese egg with shell" class="wp-image-22886"/></noscript><img decoding="async" width="640" height="430" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='430'%20viewBox='0%200%20640%20430'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/2808881_s.jpg" alt="japanese egg with shell" class="lazyload wp-image-22886"/></figure>
  1727.  
  1728.  
  1729.  
  1730. <p>&#8220;Japanese eggs&#8221; are the only eggs in the world that everyone can eat &#8220;raw.&#8221; They are safe, reliable, and delicious eggs that Japanese egg producers recommend with confidence. Japanese egg yolks tend to be of a more vibrant orange color. When producing eggs in Japan, producers assume the eggs will be eaten raw (although many are not), and they take an approach that guarantees this is safe. Thus, in countries where people assume all their eggs cooked thoroughly before consumption, such stringent requirements are unnecessary.</p>
  1731.  
  1732.  
  1733.  
  1734. <h3 class="wp-block-heading">Japanese ranked 2nd largest egg lovers in the world</h3>
  1735.  
  1736.  
  1737.  
  1738. <p>According to Japan Poultry Association, one Japanese person consumed 339 eggs per year on average as of 2022, ranking second in the world after Mexico. Furthermore, over 85% of Japanese people like eggs and eat the second most in the world per capita.</p>
  1739.  
  1740.  
  1741.  
  1742. <p class="is-style-icon_book">Reference: <a href="https://www.jpa.or.jp/news/gyosei/20220316/img/bookpdf.pdf" target="_blank" rel="noreferrer noopener nofollow">Japan Poultry Association</a></p>
  1743.  
  1744.  
  1745.  
  1746. <h2 class="wp-block-heading">Japanese egg History</h2>
  1747.  
  1748.  
  1749.  
  1750. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="487" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24945507_s.jpg" alt="egg raw on rice" class="wp-image-22887"/></noscript><img decoding="async" width="640" height="487" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='487'%20viewBox='0%200%20640%20487'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24945507_s.jpg" alt="egg raw on rice" class="lazyload wp-image-22887"/></figure>
  1751.  
  1752.  
  1753.  
  1754. <p>In Japan, chickens arrived from China via the Korean Peninsula around the same time, and poultry farming became an established practice. Historical records like the <em>Kojiki</em> describe the use of chickens for food, medicine, and rituals. However, dietary restrictions during the reigns of Emperors Tenmu and Shomu led to a decline in meat consumption, although chickens and their eggs remained in limited use. It wasn&#8217;t until the Edo period that egg consumption gained traction, though locals considered them a luxury item.</p>
  1755.  
  1756.  
  1757.  
  1758. <p>After 1955, eggs became a staple in Japanese households due to changing dietary awareness, Westernization of food habits, and nutritional campaigns emphasizing protein and calcium intake. Eggs gained cultural significance, symbolizing health and vitality with widespread popularity in various forms, from fried eggs and boiled eggs to specialty dishes like hot spring eggs. Slogans and traditions celebrated eggs as an essential part of daily life, reflecting their importance in both nutrition and cultural practices.</p>
  1759.  
  1760.  
  1761.  
  1762. <p class="is-style-icon_book">Reference: <a href="https://cokecco.zennoh.or.jp/" target="_blank" rel="noreferrer noopener nofollow">JA Zennoh Hiroshima Egg Square</a></p>
  1763.  
  1764.  
  1765.  
  1766. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1767. <h2 class="wp-block-heading">Quality produced Japanese eggs</h2>
  1768.  
  1769.  
  1770.  
  1771. <div class="swell-block-step" data-num-style="circle">
  1772. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Thorough Inspection</div><div class="swell-block-step__body">
  1773. <p>Eggs undergo multiple inspections at the group&#8217;s farms and packing plants, starting from before they are laid until they shipped them. These inspections include monitoring chicken health and the quality of the eggs to ensure safety and freshness.</p>
  1774. </div></div>
  1775.  
  1776.  
  1777.  
  1778. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Quality Assurance</div><div class="swell-block-step__body">
  1779. <p>The packing factory certified under FSSC22000, an international food safety management standard, ensuring that they produced eggs under strict quality and hygiene controls.</p>
  1780. </div></div>
  1781.  
  1782.  
  1783.  
  1784. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Traceability</div><div class="swell-block-step__body">
  1785. <p>For eggs certified as part of the &#8220;Safe and Secure Hiroshima Brand,&#8221; detailed product information is disclosed. This includes the farm of origin, feed, hygiene practices, and Salmonella testing, allowing customers to trace the product&#8217;s history and trust its safety.</p>
  1786. </div></div>
  1787.  
  1788.  
  1789.  
  1790. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Crop-Livestock Integration</div><div class="swell-block-step__body">
  1791. <p>The group promotes collaboration between crop and livestock farming. Livestock farmers supply compost to crop farmers, while crop farmers produce feed crops in rotated fields to support livestock farming, creating a sustainable and integrated agricultural system.</p>
  1792. </div></div>
  1793. </div>
  1794. </div></div>
  1795.  
  1796.  
  1797.  
  1798. <h2 class="wp-block-heading">Types of eggs in Japan</h2>
  1799.  
  1800.  
  1801.  
  1802. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="436" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/various-eggs.avif" alt="various eggs " class="wp-image-23546"/></noscript><img decoding="async" width="650" height="436" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='436'%20viewBox='0%200%20650%20436'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/various-eggs.avif" alt="various eggs " class="lazyload wp-image-23546"/></figure>
  1803.  
  1804.  
  1805.  
  1806. <p class="has-text-align-center"><a href="https://ukokkeien.com/">Photo from Ukokkeien</a></p>
  1807.  
  1808.  
  1809.  
  1810. <p>There are many different types of eggs produced in Japan. While hen eggs are the most common, there are many other types. Below are some representative types of eggs.</p>
  1811.  
  1812.  
  1813.  
  1814. <h3 class="wp-block-heading">Regular eggs</h3>
  1815.  
  1816.  
  1817.  
  1818. <p><br>Regular eggs are the most common type of egg and come mainly in white and brown varieties. The colour varies depending on the breed of hen. Regular eggs are usually produced by caged hens fed a standard diet.</p>
  1819.  
  1820.  
  1821.  
  1822. <h3 class="wp-block-heading">Free range eggs</h3>
  1823.  
  1824.  
  1825.  
  1826. <p><br>Free range eggs come from hens that enjoy the freedom to move around naturally in their environment. These eggs stand out with their distinctive brown shells and rich, full albumen (egg white). The hens&#8217; active lifestyle directly contributes to the superior quality of their eggs.</p>
  1827.  
  1828.  
  1829.  
  1830. <p>The production process follows strict standards:</p>
  1831.  
  1832.  
  1833.  
  1834. <ul class="wp-block-list has-swl-main-thin-background-color has-background">
  1835. <li>Hens roam freely in spacious, well-maintained sheds</li>
  1836.  
  1837.  
  1838.  
  1839. <li>Each egg carries important tracking information</li>
  1840.  
  1841.  
  1842.  
  1843. <li>Producers print details about the farm location and production method directly on the eggs</li>
  1844.  
  1845.  
  1846.  
  1847. <li>Every egg can be traced back to its source</li>
  1848. </ul>
  1849.  
  1850.  
  1851.  
  1852. <p>This careful attention to both hen welfare and production transparency ensures consumers receive high-quality eggs while supporting more natural farming practices.</p>
  1853.  
  1854.  
  1855.  
  1856. <h3 class="wp-block-heading">Organic eggs</h3>
  1857.  
  1858.  
  1859.  
  1860. <p><br>Organic eggs in Japan carry the prestigious JAS (Japanese Agricultural Standard) organic certification, meeting some of the strictest standards in the world. These eggs were the first to receive organic certification in Japan, marking a milestone in sustainable farming.</p>
  1861.  
  1862.  
  1863.  
  1864. <p>What Makes These Eggs Special:</p>
  1865.  
  1866.  
  1867.  
  1868. <ul class="wp-block-list has-swl-main-thin-background-color has-background">
  1869. <li>Hens eat feed made primarily from organic corn and soybeans</li>
  1870.  
  1871.  
  1872.  
  1873. <li>They drink pure spring water</li>
  1874.  
  1875.  
  1876.  
  1877. <li>The chickens enjoy free-range living conditions</li>
  1878. </ul>
  1879.  
  1880.  
  1881.  
  1882. <p>Quality Control Measures:</p>
  1883.  
  1884.  
  1885.  
  1886. <ul class="wp-block-list has-swl-main-thin-background-color has-background">
  1887. <li>Strict monitoring of feed quality</li>
  1888.  
  1889.  
  1890.  
  1891. <li>Careful separation during production and distribution</li>
  1892.  
  1893.  
  1894.  
  1895. <li>Zero contact with genetically modified crops</li>
  1896.  
  1897.  
  1898.  
  1899. <li>Regular inspections of living conditions</li>
  1900. </ul>
  1901.  
  1902.  
  1903.  
  1904. <p>This commitment to organic standards ensures not only healthier eggs but also better living conditions for the hens. Each step of the production process is carefully monitored to maintain the highest organic standards, from the quality of feed to the hens&#8217; living environment.</p>
  1905.  
  1906.  
  1907.  
  1908. <h3 class="wp-block-heading">Local chicken eggs</h3>
  1909.  
  1910.  
  1911.  
  1912. <p><br>Local chicken eggs in Japan offer unique flavors and exceptional nutritional benefits thanks to regional farming methods and specialized feeds. While these premium eggs command higher prices than standard varieties, their superior taste and nutritional content make them popular choices for special occasions and gifts.</p>
  1913.  
  1914.  
  1915.  
  1916. <h4 class="wp-block-heading">Notable Regional Varieties:</h4>
  1917.  
  1918.  
  1919.  
  1920. <p><strong>Nagoya Cochin Eggs (<a href="https://www.foodinjapan.org/category/chubu/aichi/">Aichi Prefecture</a>) </strong></p>
  1921.  
  1922.  
  1923.  
  1924. <p>These eggs stand out for their firm, elastic texture and complex flavor profile. They offer a perfect balance of high protein and low fat content, delivering a rich umami taste that enhances any dish.</p>
  1925.  
  1926.  
  1927.  
  1928. <p><strong>Hinai Jidori Eggs (<a href="https://www.foodinjapan.org/category/tohoku/food-in-akita/">Akita Prefecture</a>) </strong></p>
  1929.  
  1930.  
  1931.  
  1932. <p>It is known for their prominent yolks and exceptional nutritional value, these eggs possess a unique flavor reminiscent of pheasant. Their complex taste profile makes them a favorite among culinary enthusiasts.</p>
  1933.  
  1934.  
  1935.  
  1936. <p><strong>Satsuma Jidori Eggs (<a href="https://www.foodinjapan.org/category/kyushu/kagoshima/">Kagoshima Prefecture</a>) </strong></p>
  1937.  
  1938.  
  1939.  
  1940. <p>Satsuma Jidori Eggs are distinguished by their deep-colored yolks, these eggs pack a powerful nutritional punch. They&#8217;re rich in protein, vitamins, and minerals while maintaining low fat content. Their robust umami flavor makes them particularly prized in Japanese cuisine.</p>
  1941.  
  1942.  
  1943.  
  1944. <p><strong>Silkies Eggs (<a href="https://www.foodinjapan.org/category/shikoku/kagawa/">Kagawa</a> &amp; <a href="https://www.foodinjapan.org/category/chubu/shizuoka-chubu/">Shizuoka Prefectures</a>) </strong></p>
  1945.  
  1946.  
  1947.  
  1948. <p>These remarkable eggs feature large, flavorful yolks and boast impressive nutritional content. They contain ten times more vitamin A than regular eggs and are rich in beneficial DHA and EPA. Their distinctively sweet, rich taste sets them apart from other varieties.</p>
  1949.  
  1950.  
  1951.  
  1952. <h2 class="wp-block-heading">Japanese egg Restaurants</h2>
  1953.  
  1954.  
  1955.  
  1956. <h3 class="wp-block-heading">Kisaburo Farm (定食 喜三郎農場)</h3>
  1957.  
  1958.  
  1959.  
  1960. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="346" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/res1.jpg" alt="kisaburo farm japanese egg" class="wp-image-22890"/></noscript><img decoding="async" width="640" height="346" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='346'%20viewBox='0%200%20640%20346'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/res1.jpg" alt="kisaburo farm japanese egg" class="lazyload wp-image-22890"/></figure>
  1961.  
  1962.  
  1963.  
  1964. <p>You can enjoy the charm of their restaurant to the fullest&nbsp;by topping your egg rice with your favorite dishes. All of their abundant side dishes go perfectly with egg rice. So, one of their selling points is their wide variety of menu items, mainly dishes using eggs and chicken.&nbsp;</p>
  1965.  
  1966.  
  1967.  
  1968. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/bXUtjWVHaQh4bY1bA" target="_blank" rel="noreferrer noopener nofollow">1-23-11 Sengoku, Bunkyo-ku, Tokyo 112-0011</a><br>Phone number: 03-3943-3746<br>Hours open: Weekday lunch: 11:00-14:30 LO Weekday dinner 17:00-21:00 LO (closes at 22:00)<br>Website: <a href="https://www.kisaburou-sengoku.com/" target="_blank" rel="noreferrer noopener nofollow">https://www.kisaburou-sengoku.com/</a></p>
  1969.  
  1970.  
  1971.  
  1972. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3238.997192428293!2d139.74304607578975!3d35.726287572572794!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188dbbb1764105%3A0xc736e57c482392e1!2zS2lzYWJ1csWNIE7FjWrFjQ!5e0!3m2!1sen!2sph!4v1733812353503!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3238.997192428293!2d139.74304607578975!3d35.726287572572794!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188dbbb1764105%3A0xc736e57c482392e1!2zS2lzYWJ1csWNIE7FjWrFjQ!5e0!3m2!1sen!2sph!4v1733812353503!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  1973.  
  1974.  
  1975.  
  1976. <h3 class="wp-block-heading">Ukokkeien (烏骨鶏苑)</h3>
  1977.  
  1978.  
  1979.  
  1980. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="850" height="456" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkeien.avif" alt="Ukokkeien" class="wp-image-23545"/></noscript><img decoding="async" width="850" height="456" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='456'%20viewBox='0%200%20850%20456'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ukokkeien.avif" alt="Ukokkeien" class="lazyload wp-image-23545"/></figure>
  1981.  
  1982.  
  1983.  
  1984. <p class="has-text-align-center"><a href="https://ukokkeien.com/">Photos From Ukokkeien</a></p>
  1985.  
  1986.  
  1987.  
  1988. <p>Located in Mori Town, Shizuoka Prefecture, Ukokkeien is a specialty store for silky eggs and also offers snacks made from silky eggs. They also offer online shopping, allowing customers to enjoy fresh eggs anywhere in the country. The free-range silky eggs are particularly sweet.<br></p>
  1989.  
  1990.  
  1991.  
  1992. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/3JFMPnyASpHqg36m9" target="_blank" rel="noreferrer noopener">〒437-0226 Shizuoka Prefecture, Shuchi District, Mori Town, Ichinomiya 5595</a><br>Phone number: 0538897533<br>Business hours: 9:30 AM &#8211; 4:30 PM<br>Website: <a href="https://ukokkeien.com/" target="_blank" rel="noreferrer noopener">www.tamagoto.com</a></p>
  1993.  
  1994.  
  1995.  
  1996. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3275.455268779699!2d137.87569811314847!3d34.81964417670516!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x601ae26147265555%3A0x20c371cd83d82d87!2z44GG44GT44Gj44GR44GE6IuR!5e0!3m2!1sja!2sjp!4v1735567968835!5m2!1sja!2sjp" width="100%" height="300" 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!1d3275.455268779699!2d137.87569811314847!3d34.81964417670516!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x601ae26147265555%3A0x20c371cd83d82d87!2z44GG44GT44Gj44GR44GE6IuR!5e0!3m2!1sja!2sjp!4v1735567968835!5m2!1sja!2sjp" width="100%" height="300" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1997.  
  1998.  
  1999.  
  2000. <h3 class="wp-block-heading">Wakamiya Jiouran (若宮地黄卵)</h3>
  2001.  
  2002.  
  2003.  
  2004. <p>Another place to enjoy delicious eggs in Japan is &#8220;Wakamiya Jidori&#8221; in Fukuoka. Here you can enjoy dishes made with ITQI two-star awarded eggs. Known for their fresh and rich flavour, raw egg rice and omelettes are popular. The interior has a cosy atmosphere and is popular with the locals.</p>
  2005.  
  2006.  
  2007.  
  2008. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/c2Bzr37vkM6MBqrt9">1-2-3 Wakamiya-machi, Wakamiya City, Fukuoka Prefecture </a><br>Phone number: 0949-52-1799 <br>Business hours: 9:00 AM &#8211; 6:00 PM <br>Website: <a href="https://maps.app.goo.gl/c2Bzr37vkM6MBqrt9" target="_blank" rel="noreferrer noopener">https://www.eggfarm.jp/</a></p>
  2009.  
  2010.  
  2011.  
  2012. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3317.3315738968377!2d130.57946879678954!3d33.75209669999999!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x35422b99da12c287%3A0x46eac470c1b7280c!2z5qCq5byP5Lya56S-IOWcsOm7hOWNtQ!5e0!3m2!1sja!2sjp!4v1735568307591!5m2!1sja!2sjp" width="100%" height="300" 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!1d3317.3315738968377!2d130.57946879678954!3d33.75209669999999!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x35422b99da12c287%3A0x46eac470c1b7280c!2z5qCq5byP5Lya56S-IOWcsOm7hOWNtQ!5e0!3m2!1sja!2sjp!4v1735568307591!5m2!1sja!2sjp" width="100%" height="300" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  2013.  
  2014.  
  2015.  
  2016. <h2 class="wp-block-heading">Summary</h2>
  2017.  
  2018.  
  2019.  
  2020. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/26714628_s.jpg" alt="japanese egg with soy sauce" class="wp-image-22888"/></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/2024/12/26714628_s.jpg" alt="japanese egg with soy sauce" class="lazyload wp-image-22888"/></figure>
  2021.  
  2022.  
  2023.  
  2024. <p>Japanese eggs offer a unique combination of quality, freshness, and taste that reflects the country’s dedication to food safety and excellence. Whether you’re enjoying them in a comforting bowl of tamagoyaki or as a topping for sushi, these eggs are a true staple of Japanese cuisine. If you ever find yourself in Japan, don’t miss the opportunity to try them for yourself—whether you’re at a local market or in a traditional restaurant.</p>
  2025.  
  2026.  
  2027.  
  2028. <p class="has-border -border03 is-style-bg_stripe">If you&#8217;re interested in exploring more delicious Japanese flavors, be sure to try other iconic dishes like <a href="https://www.foodinjapan.org/japan/tamago-yaki/">tamago yaki</a>, <a href="https://www.foodinjapan.org/kanto/tokyo-en/nishiki-tamago/">nishiki tamago</a>, and more, which showcase the unique versatility of Japanese eggs in cuisine.</p>
  2029. <p>The post <a href="https://www.foodinjapan.org/japan/japanese-egg/">Japanese egg (日本の卵)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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