FEED Validator

Congratulations!

This is a valid RSS feed.

Recommendations

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

• line 50, column 0: description should not contain data-src attribute (10 occurrences) [help]

  					<description><![CDATA[<p><noscript><img alt src="https://www.foodinjapa ...
  

• line 54, column 0: content:encoded should not contain data-src attribute (63 occurrences) [help]

  										<content:encoded><![CDATA[<p><noscript><img alt src="https://www.f ...
  

• line 63, column 0: content:encoded should not contain decoding attribute (106 occurrences) [help]

  <figure class="wp-block-image size-full"><noscript><img decoding="async" wid ...
  

• line 87, column 0: content:encoded should not contain data-q attribute (6 occurrences) [help]

  <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="f ...
  

• line 87, column 0: content:encoded should not contain data-a attribute (6 occurrences) [help]

  <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="f ...
  

• line 98, column 0: content:encoded should not contain script tag (6 occurrences) [help]

  <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id": ...
  

• line 122, column 0: Invalid HTML: EOF in middle of construct, at line 69, column 11 (7 occurrences) [help]

  <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1 ...
  

• line 759, column 0: content:encoded should not contain data-num-style attribute (4 occurrences) [help]

  <div class="swell-block-step" data-num-style="circle">
  

• line 1409, column 0: style attribute contains potentially dangerous content: object-fit (2 occurrences) [help]

  <figure class="wp-block-image size-full"><noscript><img decoding="async" wid ...
  

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

1. <?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
2. xmlns:content="http://purl.org/rss/1.0/modules/content/"
3. xmlns:wfw="http://wellformedweb.org/CommentAPI/"
4. xmlns:dc="http://purl.org/dc/elements/1.1/"
5. xmlns:atom="http://www.w3.org/2005/Atom"
6. xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
7. xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
8. >
9.  
10. <channel>
11. <title>Food in Japan</title>
12. <atom:link href="https://www.foodinjapan.org/feed/" rel="self" type="application/rss+xml" />
13. <link>https://www.foodinjapan.org/</link>
14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
15. <lastBuildDate>Tue, 04 Feb 2025 16:07:07 +0000</lastBuildDate>
16. <language>en-US</language>
17. <sy:updatePeriod>
18. hourly </sy:updatePeriod>
19. <sy:updateFrequency>
20. 1 </sy:updateFrequency>
21. <generator>https://wordpress.org/?v=6.7.1</generator>
22.  
23. <image>
24. <url>https://www.foodinjapan.org/wp-content/uploads/2022/11/cropped-LogoMark2-32x32.png</url>
25. <title>Food in Japan</title>
26. <link>https://www.foodinjapan.org/</link>
27. <width>32</width>
28. <height>32</height>
29. </image>
30. <item>
31. <title>Kaga miso ramen (加賀味噌ラーメン)</title>
32. <link>https://www.foodinjapan.org/chubu/ishikawa-chubu/kaga-miso-ramen/</link>
33. <comments>https://www.foodinjapan.org/chubu/ishikawa-chubu/kaga-miso-ramen/#respond</comments>
35. <dc:creator><![CDATA[Krisha]]></dc:creator>
36. <pubDate>Tue, 04 Feb 2025 15:42:01 +0000</pubDate>
37. <category><![CDATA[Chubu]]></category>
38. <category><![CDATA[Ishikawa]]></category>
39. <category><![CDATA[Japanese food]]></category>
40. <category><![CDATA[kaga miso]]></category>
41. <category><![CDATA[kaga miso ramen]]></category>
42. <category><![CDATA[Local food in Japan]]></category>
43. <category><![CDATA[miso]]></category>
44. <category><![CDATA[ramen]]></category>
45. <category><![CDATA[regionalfoodjapan]]></category>
46. <category><![CDATA[Traditional Food in Japan]]></category>
47. <category><![CDATA[加賀味噌ラーメン]]></category>
48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23677</guid>
49.  
50. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/20230428sinnsennsamunenisiyouze.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/20230428sinnsennsamunenisiyouze.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
51. <p>Kaga Miso Ramen has a special miso gives the ramen a deep umami taste with a perfect balance of sweetness and saltiness. Loved for its comforting and bold flavors, Kagamiso Ramen has become a must-try dish for ramen enthusiasts. Curious to learn more about its history, unique ingredients, and where to enjoy it? Keep reading [&#8230;]</p>
52. <p>The post <a href="https://www.foodinjapan.org/chubu/ishikawa-chubu/kaga-miso-ramen/">Kaga miso ramen (加賀味噌ラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
53. ]]></description>
54. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/20230428sinnsennsamunenisiyouze.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/20230428sinnsennsamunenisiyouze.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
55. <p>Kaga Miso Ramen has a special miso gives the ramen a deep umami taste with a perfect balance of sweetness and saltiness. Loved for its comforting and bold flavors, Kagamiso  Ramen has become a must-try dish for ramen enthusiasts. Curious to learn more about its history, unique ingredients, and where to enjoy it? Keep reading to discover the full story behind this delicious local favorite!</p>
56.  
57.  
58.  
59. <h2 class="wp-block-heading">What is Kaga miso ramen?</h2>
60.  
61.  
62.  
63. <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/o1080081015108178619.jpg" alt="Kaga miso ramen" class="wp-image-23871"/></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/o1080081015108178619.jpg" alt="Kaga miso ramen" class="lazyload wp-image-23871"/></figure>
64.  
65.  
66.  
67. <p>Kaga miso ramen is a regional ramen dish from the Kaga region in Ishikawa Prefecture, Japan. It features a rich and savory miso-based broth made from Kaga miso, a type of miso paste known for its deep umami flavor and slight sweetness. This miso is typically aged longer, giving the broth a robust and complex taste. The noodles are usually medium-thick and slightly chewy, complementing the hearty broth. Producers make Kaga miso by combining soybeans, rice malt, and salt, then aging it for a long time. Its higher salt concentration compared to other misos gives it a rich umami and full-bodied flavor.</p>
68.  
69.  
70.  
71. <h2 class="wp-block-heading">Kaga miso ramen History</h2>
72.  
73.  
74.  
75. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/9f7c4c02e5e77ef75410a1cd459507f6.jpg" alt="close up of Kaga miso ramen" class="wp-image-23866"/></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/2025/01/9f7c4c02e5e77ef75410a1cd459507f6.jpg" alt="close up of Kaga miso ramen" class="lazyload wp-image-23866"/></figure>
76.  
77.  
78.  
79. <p>Local culinary experts trace Kaga Miso Ramen&#8217;s roots to the region&#8217;s longstanding miso production tradition, though its precise origins remain somewhat mysterious. Its roots trace back to the 300-year rule of the Kaga Domain, which began in 1583 when Maeda Toshiie entered Kanazawa Castle. During wartime, locals produced the Kaga miso in large quantities as a military food supply, further solidifying its presence in local cuisine. In recent years, Kagamiso Ramen hence, gained popularity as a regional gourmet dish and widely served at ramen restaurants at present time.</p>
80.  
81.  
82.  
83. <h2 class="wp-block-heading">FAQ</h2>
84.  
85.  
86.  
87. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
88. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Kaga Miso Ramen?</dt><dd class="faq_a">
89. <p>It uses a lot of long-aged rice malt, which is characterized by its rich umami and depth. It is a miso ramen with a high salt concentration and a distinctive deep flavor.</p>
90. </dd></div>
91.  
92.  
93.  
94. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of the noodles in Kaga MisoRamen?</dt><dd class="faq_a">
95. <p>It often uses medium-thick or medium-fine noodles, focusing on compatibility with the soup. The noodles are usually curled to hold the soup well.</p>
96. </dd></div>
97. </dl>
98. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the characteristics of Kaga Miso Ramen?","acceptedAnswer":{"@type":"Answer","text":"<p>It uses a lot of long-aged rice malt, which is characterized by its rich umami and depth. It is a miso ramen with a high salt concentration and a distinctive deep flavor.<\/p>"}},{"@type":"Question","name":"What are the characteristics of the noodles in Kaga MisoRamen?","acceptedAnswer":{"@type":"Answer","text":"<p>It often uses medium-thick or medium-fine noodles, focusing on compatibility with the soup. The noodles are usually curled to hold the soup well.<\/p>"}}]}</script>
99.  
100.  
101.  
102. <h2 class="wp-block-heading">Kaga miso ramen Restaurants</h2>
103.  
104.  
105.  
106. <h3 class="wp-block-heading">Tadokoro Shoten&#8217;s (麺場 田所商店 池上店)</h3>
107.  
108.  
109.  
110. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="455" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tadokoro.jpg" alt="Kaga miso ramen from tadokoro" class="wp-image-23870"/></noscript><img decoding="async" width="640" height="455" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='455'%20viewBox='0%200%20640%20455'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tadokoro.jpg" alt="Kaga miso ramen from tadokoro" class="lazyload wp-image-23870"/></figure>
111.  
112.  
113.  
114. <p>This store sells Kaga Hyakumangoku Miso Ramen. They put toppings like &#8220;Fried crab claws&#8221; that make you feel the sea of Hokuriku and &#8220;Dried shrimp&#8221; with a taste accent and a color reminiscent of spring.</p>
115.  
116.  
117.  
118. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/xtCMw5FxLjBJLUUT8" target="_blank" rel="noreferrer noopener">3 Chome-39-18 Ikegami, Ota City, Tokyo 146-0082, Japan</a><br>Phone number: 035-755-3990<br>Hours open: 11:00-23:00<br>Website: <a href="https://misoya.net/store/ikegami/" target="_blank" rel="noreferrer noopener">https://misoya.net/store/ikegami/</a></p>
119.  
120.  
121.  
122. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d30345074.462298945!2d101.72185086482864!3d21.809937370556266!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018616a97a8b497%3A0x388168dfc3fade5!2sTadokoro%20Shoten!5e0!3m2!1sen!2sph!4v1736913474969!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!1d30345074.462298945!2d101.72185086482864!3d21.809937370556266!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018616a97a8b497%3A0x388168dfc3fade5!2sTadokoro%20Shoten!5e0!3m2!1sen!2sph!4v1736913474969!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
123.  
124.  
125.  
126. <h3 class="wp-block-heading">Noodle shop Ryukichi (めん屋 龍吉)</h3>
127.  
128.  
129.  
130. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="853" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/ryukuichi.png" alt="Kaga miso ramen from from ryukuichi" class="wp-image-23869"/></noscript><img decoding="async" width="640" height="853" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='853'%20viewBox='0%200%20640%20853'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/ryukuichi.png" alt="Kaga miso ramen from from ryukuichi" class="lazyload wp-image-23869"/></figure>
131.  
132.  
133.  
134. <p>This shop serves miso ramen with a rich miso. The noodles they put are a little thick, and the flavor of the noodles is not overpowered by the soup stock, so they are chewy and satisfying to eat.</p>
135.  
136.  
137.  
138. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/peJ9Emvx7YdU6FFf7" target="_blank" rel="noreferrer noopener">9-5 Nakadaimachi, Kaga, Ishikawa 922-0014, Japan</a><br>Phone number: 076-171-0228<br>Hours open: 11:30 &#8211; 21:00<br>Website: <a href="https://menyaryukichi.jimdofree.com/" target="_blank" rel="noreferrer noopener">https://menyaryukichi.jimdofree.com/</a></p>
139.  
140.  
141.  
142. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3215.292795320886!2d136.34703507581563!3d36.3052059723924!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5ff8f79d826efe93%3A0x9ee7432659e610c8!2z44KB44KT5bGLIOm-jeWQiQ!5e0!3m2!1sen!2sph!4v1736914724428!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!1d3215.292795320886!2d136.34703507581563!3d36.3052059723924!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5ff8f79d826efe93%3A0x9ee7432659e610c8!2z44KB44KT5bGLIOm-jeWQiQ!5e0!3m2!1sen!2sph!4v1736914724428!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
143.  
144.  
145.  
146. <h2 class="wp-block-heading">Summary</h2>
147.  
148.  
149.  
150. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/E-_N0BxUcAEnbKH.jpg" alt="Kaga miso ramen with spoon on side" class="wp-image-23867"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/E-_N0BxUcAEnbKH.jpg" alt="Kaga miso ramen with spoon on side" class="lazyload wp-image-23867"/></figure>
151.  
152.  
153.  
154. <p>Kaga Miso Ramen offers a rich taste of Ishikawa’s culinary tradition, blending deep umami flavors with a comforting warmth that’s perfect for any season. Whether you’re a ramen lover or simply curious about regional Japanese dishes, this hearty bowl is a must-try. When you visit Japan, be sure to seek out Kagamiso Ramen and experience its bold, savory flavors for yourself. You might even bring home some Kaga miso to recreate this delicious taste in your own kitchen!</p>
155.  
156.  
157.  
158. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Kaga Miso Ramen, be sure to explore other rich and flavorful Japanese noodle dishes like<a href="https://www.foodinjapan.org/hokkaido/sapporo-ramen/" target="_blank" rel="noreferrer noopener nofollow"> Sapporo Miso Ramen</a> and <a href="https://www.foodinjapan.org/chubu/nagano/aka-miso/" target="_blank" rel="noreferrer noopener nofollow">Aka miso </a>for more delicious experiences.</p>
159. <p>The post <a href="https://www.foodinjapan.org/chubu/ishikawa-chubu/kaga-miso-ramen/">Kaga miso ramen (加賀味噌ラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
160. ]]></content:encoded>
162. <wfw:commentRss>https://www.foodinjapan.org/chubu/ishikawa-chubu/kaga-miso-ramen/feed/</wfw:commentRss>
163. <slash:comments>0</slash:comments>
166. </item>
167. <item>
168. <title>Hakata zouni (博多雑煮)</title>
169. <link>https://www.foodinjapan.org/kyushu/fukuoka-en/hakata-zouni/</link>
170. <comments>https://www.foodinjapan.org/kyushu/fukuoka-en/hakata-zouni/#respond</comments>
172. <dc:creator><![CDATA[Krisha]]></dc:creator>
173. <pubDate>Sun, 02 Feb 2025 10:16:06 +0000</pubDate>
174. <category><![CDATA[Fukuoka]]></category>
175. <category><![CDATA[Kyushu]]></category>
176. <category><![CDATA[food in fukuoka]]></category>
177. <category><![CDATA[Hakata]]></category>
178. <category><![CDATA[hakata zouni]]></category>
179. <category><![CDATA[Japanese food]]></category>
180. <category><![CDATA[Local food in Japan]]></category>
181. <category><![CDATA[ozoni]]></category>
182. <category><![CDATA[regionalfoodjapan]]></category>
183. <category><![CDATA[Traditional Food in Japan]]></category>
184. <category><![CDATA[zouni]]></category>
185. <category><![CDATA[博多雑煮]]></category>
186. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23303</guid>
187.  
188. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/1422602_m.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/2025/01/1422602_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
189. <p>Hakata Zouni is a unique and flavorful New Year’s soup from the Hakata region of Japan, known for its rich, savory broth and a variety of delicious ingredients. This dish has a deep cultural significance, blending local traditions with the festive spirit of the season. In this article, we’ll explore the fascinating history and key [&#8230;]</p>
190. <p>The post <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/hakata-zouni/">Hakata zouni (博多雑煮)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
191. ]]></description>
192. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/1422602_m.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/2025/01/1422602_m.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
193. <p>Hakata Zouni is a unique and flavorful New Year’s soup from the Hakata region of Japan, known for its rich, savory broth and a variety of delicious ingredients. This dish has a deep cultural significance, blending local traditions with the festive spirit of the season. In this article, we’ll explore the fascinating history and key elements that make Hakata Zouni a cherished part of Japanese New Year&#8217;s celebrations. Keep reading to learn more about this heartwarming dish and its special role in the region&#8217;s culinary heritage.</p>
194.  
195.  
196.  
197. <h2 class="wp-block-heading">What is Hakata zouni?</h2>
198.  
199.  
200.  
201. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/2169133_s.jpg" alt="complete ingredients of hakata zouni" class="wp-image-23321"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/2169133_s.jpg" alt="complete ingredients of hakata zouni" class="lazyload wp-image-23321"/></figure>
202.  
203.  
204.  
205. <p>Hakata Zouni features a soup base made with grilled flying fish and brims with ingredients like yellowtail, katsuona (bonito leaf), taro, carrots, dried squid, kelp, daikon radish, shiitake mushrooms, and round rice cakes. In Hakata, people have long cherished katsuona, a type of mustard green. Zoni is an indispensable dish for New Year&#8217;s and is eaten all over Japan. Zoni also has its own unique features in each region. They attribute its name to the auspicious meaning of &#8220;katsu,&#8221; which translates to &#8220;win,&#8221; or its savory flavor reminiscent of bonito flakes. This vegetable boasts thick, dark green leaves with a slightly curled texture.</p>
206.  
207.  
208.  
209. <p class="is-style-icon_book">Reference: <a href="https://www.zengakuei.or.jp/gyoji/fukuoka_1.html" target="_blank" rel="noreferrer noopener nofollow">Japanese Association for Dietetic Research and Education</a></p>
210.  
211.  
212.  
213. <h2 class="wp-block-heading">Hakata zouni History</h2>
214.  
215.  
216.  
217. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/855910_s.jpg" alt="hakata zouni with kamaboko" class="wp-image-23323"/></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/2025/01/855910_s.jpg" alt="hakata zouni with kamaboko" class="lazyload wp-image-23323"/></figure>
218.  
219.  
220.  
221. <p>Zoni, originally from the Kyoto nobility during the Muromachi period, spread across Japan as feudal lords and military commanders brought it back to their home regions, where it evolved with local ingredients. Hakata zoni, a familiar variation, has an interesting history. In Hakata, yellowtail was a key ingredient, and it was customary to give yellowtail wrapped in bamboo leaves and sake barrels to those who helped you at the end of the year. The number of yellowtails and sake barrels displayed outside a home reflected the prosperity of the year. During New Year&#8217;s, guests were served soup made with freshly cut yellowtail.</p>
222.  
223.  
224.  
225. <p class="is-style-icon_book">Reference: <a href="https://www.web-soigner.jp/magazine_contents/115.html#:~:text=%E5%8D%9A%E5%A4%9A%E3%81%A7%E3%81%AF%E6%B1%9F%E6%88%B8%E6%99%82%E4%BB%A3%E4%B8%AD%E6%9C%9F,%E3%81%9F%E3%81%A8%E8%A8%80%E3%82%8F%E3%82%8C%E3%81%A6%E3%81%84%E3%82%8B%E3%80%82" target="_blank" rel="noreferrer noopener nofollow">Sounier+</a></p>
226.  
227.  
228.  
229. <h2 class="wp-block-heading">The secret of the broth in Hakata Zoni</h2>
230.  
231.  
232.  
233. <h3 class="wp-block-heading">The deep umami of grilled ago (flying fish)</h3>
234.  
235.  
236.  
237. <p>The broth of Hakata Zoni is mainly composed of &#8220;grilled ago&#8221;, which is dried and grilled flying fish from Nagasaki Prefecture. The roasted flavor created during the drying process, combined with the synergistic effect of kombu and dried shiitake mushrooms, creates a complex umami that cannot be achieved with regular bonito flakes. In particular, the grilling of AGO is crucial, requiring &#8220;not too burnt, with an appropriate color,&#8221; and artisans grill each piece by hand.</p>
238.  
239.  
240.  
241. <h3 class="wp-block-heading">Three-step extraction technique</h3>
242.  
243.  
244.  
245. <ol class="wp-block-list">
246. <li>Soak grilled ago and kombu in cold water (for more than 3 hours)</li>
247.  
248.  
249.  
250. <li>Slowly heat over low heat (remove kombu just before boiling)</li>
251.  
252.  
253.  
254. <li>Add shaved bonito flakes and simmer for a short time</li>
255. </ol>
256.  
257.  
258.  
259. <p>This process allows the sweetness of the ago, the mildness of the kombu, and the flavor of the bonito flakes to blend in a three-dimensional way. In particular, the rule of &#8220;strictly adhering to a cooking time of 7 minutes&#8221; ensures the reproducibility of the flavor.</p>
260.  
261.  
262.  
263. <h3 class="wp-block-heading">The golden ratio of seasoning balance</h3>
264.  
265.  
266.  
267. <p>The basic &#8220;Happo Dashi&#8221; is a mixture of broth: mirin: soy sauce in a ratio of 4:1:1. This ratio allows the sweetness and saltiness to harmonize perfectly, enhancing the flavors of the ingredients and giving the entire zoni a refined transparency. In addition, the addition of the soaking liquid from the dried shiitake mushrooms creates a deep flavor.</p>
268.  
269.  
270.  
271. <h4 class="wp-block-heading">Finishing touches</h4>
272.  
273.  
274.  
275. <p class="has-swl-main-thin-background-color has-background">・Cook the ingredients separately and pour the broth at the end, known as the &#8220;separate cooking&#8221; method.<br>・Skim off impurities three times to ensure the clarity of the broth.<br>・The floating yuzu rind accentuates the flavor.</p>
276.  
277.  
278.  
279. <p>These techniques combine to produce a clear, golden broth known as &#8220;drinking jewels&#8221;. In particular, Kuwahara Honke&#8217;s &#8220;Hakata Limited Kayano&#8217;s Ago Dashi&#8221; is a representative product that has inherited this traditional method into modern times.</p>
280.  
281.  
282.  
283. <h2 class="wp-block-heading">FAQ</h2>
284.  
285.  
286.  
287. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
288. <div class="swell-block-faq__item"><dt class="faq_q">What are the typical ingredients of Hakata Zoni?</dt><dd class="faq_a">
289. <p>The characteristic ingredients of Hakata Zoni are &#8220;katsuo-nan&#8221; (a type of vegetable), &#8220;buri&#8221; (yellowtail), and &#8220;maru-mochi&#8221; (round rice cakes). Katsuo-nan is a traditional vegetable from Fukuoka and has a taste similar to bonito broth. People consider Buri an auspicious fish since it grows in rank (&#8220;shusse-uo&#8221;) and serves as an essential ingredient.</p>
290. </dd></div>
291.  
292.  
293.  
294. <div class="swell-block-faq__item"><dt class="faq_q">What is the characteristic of the broth in Hakata Zoni?</dt><dd class="faq_a">
295. <p>Flying fish caught mainly in Nagasaki Prefecture, known as &#8220;yaki-ago&#8221; when grilled and dried, creates the &#8220;ago-dashi&#8221; (flying fish broth) that characterizes Hakata Zoni. The mild-smelling broth offers a fine taste.</p>
296. </dd></div>
297.  
298.  
299.  
300. <div class="swell-block-faq__item"><dt class="faq_q">How is the mochi made at Hakata Zoni?</dt><dd class="faq_a">
301. <p>Hakata Zoni uses round mochi. The mochi is first washed with water to remove the powder, then placed in a bowl lined with seaweed and softened by changing the hot water several times. The mochi and ingredients are usually cooked separately and then combined in a bowl at the end.</p>
302. </dd></div>
303. </dl>
304. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the typical ingredients of Hakata Zoni?","acceptedAnswer":{"@type":"Answer","text":"<p>The characteristic ingredients of Hakata Zoni are \"katsuo-nan\" (a type of vegetable), \"buri\" (yellowtail), and \"maru-mochi\" (round rice cakes). Katsuo-nan is a traditional vegetable from Fukuoka and has a taste similar to bonito broth. People consider Buri an auspicious fish since it grows in rank (\"shusse-uo\") and serves as an essential ingredient.<\/p>"}},{"@type":"Question","name":"What is the characteristic of the broth in Hakata Zoni?","acceptedAnswer":{"@type":"Answer","text":"<p>Flying fish caught mainly in Nagasaki Prefecture, known as \"yaki-ago\" when grilled and dried, creates the \"ago-dashi\" (flying fish broth) that characterizes Hakata Zoni. The mild-smelling broth offers a fine taste.<\/p>"}},{"@type":"Question","name":"How is the mochi made at Hakata Zoni?","acceptedAnswer":{"@type":"Answer","text":"<p>Hakata Zoni uses round mochi. The mochi is first washed with water to remove the powder, then placed in a bowl lined with seaweed and softened by changing the hot water several times. The mochi and ingredients are usually cooked separately and then combined in a bowl at the end.<\/p>"}}]}</script>
305.  
306.  
307.  
308. <h2 class="wp-block-heading">Hakata zouni Restaurants</h2>
309.  
310.  
311.  
312. <h3 class="wp-block-heading"><strong>Zoni no Sekitei (雑煮のせき亭)</strong></h3>
313.  
314.  
315.  
316. <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/zoni-no-sekitei.jpg" alt="Hakata zouni from Zoni no sekitei" class="wp-image-23322"/></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/zoni-no-sekitei.jpg" alt="Hakata zouni from Zoni no sekitei" class="lazyload wp-image-23322"/></figure>
317.  
318.  
319.  
320. <p>At this restaurant, you can eat ozoni any time, there are many different kinds of ozoni, and the deliciousness backed by the reliable broth is very pleasing. The rice cakes are small, but there are three of them, so it&#8217;s very filling. On the other hand, they fill the clay pot with thinly sliced ​​burdock and other vegetables.</p>
321.  
322.  
323.  
324. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/fJZ6hqQRe4Q2jfcF6" target="_blank" rel="noreferrer noopener nofollow">1-7-16&nbsp;Hakata Station,&nbsp;Hakata Ward, Fukuoka City, Fukuoka Prefecture</a><br>Phone number: 092-451-1621<br>Hours open: 11:30 &#8211; 17:00<br>Website: <a href="https://zouninosekitei.com/" target="_blank" rel="noreferrer noopener nofollow">https://zouninosekitei.com</a></p>
325.  
326.  
327.  
328. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3323.418206980298!2d130.413151975697!3d33.594451973332845!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x354191c135bea62d%3A0xf3a6e2908bcdc8a0!2z6ZuR54Wu44Gu44Gb44GN5Lqt!5e0!3m2!1sen!2sph!4v1735709298895!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!1d3323.418206980298!2d130.413151975697!3d33.594451973332845!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x354191c135bea62d%3A0xf3a6e2908bcdc8a0!2z6ZuR54Wu44Gu44Gb44GN5Lqt!5e0!3m2!1sen!2sph!4v1735709298895!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
329.  
330.  
331.  
332. <h2 class="wp-block-heading">Conclusion</h2>
333.  
334.  
335.  
336. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/3067430_s.jpg" alt="hakata zouni soup" class="wp-image-23324"/></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/2025/01/3067430_s.jpg" alt="hakata zouni soup" class="lazyload wp-image-23324"/></figure>
337.  
338.  
339.  
340. <p>Hakata Zouni is more than just a comforting soup; it’s a taste of tradition and culture, reflecting the flavors and customs of the Hakata region. If the savory broth, rich ingredients, or deep historical ties to New Year&#8217;s celebrations draw you to this dish, make sure to try it when you visit Japan. We hope this article has sparked your interest in Hakata Zouni, and when you have the chance, we encourage you to buy some and experience its unique flavors firsthand. Don’t miss out on this special culinary tradition during your trip to Japan!</p>
341.  
342.  
343.  
344. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Hakata Zouni, we also recommend exploring other delicious Japanese dishes like <em><a href="https://www.foodinjapan.org/japan/zouni/">ozoni</a></em>, <em><a href="https://www.foodinjapan.org/kyushu/kagoshima/tonjiru/">tonjiru</a></em>, or <a href="https://www.foodinjapan.org/japan/tanuki-udon/"><em>tanuki udon</em> </a>to deepen your appreciation for the rich variety of Japan&#8217;s culinary traditions.</p>
345. <p>The post <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/hakata-zouni/">Hakata zouni (博多雑煮)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
346. ]]></content:encoded>
348. <wfw:commentRss>https://www.foodinjapan.org/kyushu/fukuoka-en/hakata-zouni/feed/</wfw:commentRss>
349. <slash:comments>0</slash:comments>
352. </item>
353. <item>
354. <title>Hiroshima&#8217;s Food Culture: Blessings of the Seto Inland Sea and Unique Development</title>
355. <link>https://www.foodinjapan.org/article/hiroshima-food/</link>
356. <comments>https://www.foodinjapan.org/article/hiroshima-food/#respond</comments>
358. <dc:creator><![CDATA[ryo]]></dc:creator>
359. <pubDate>Fri, 31 Jan 2025 06:54:13 +0000</pubDate>
360. <category><![CDATA[Article]]></category>
361. <category><![CDATA[Chugoku area]]></category>
362. <category><![CDATA[food in hiroshima]]></category>
363. <category><![CDATA[hiroshima food]]></category>
364. <category><![CDATA[Japanese food]]></category>
365. <category><![CDATA[広島]]></category>
366. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24942</guid>
367.  
368. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Food-in-Hiroshima.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Food-in-Hiroshima.avif" class="lazyload webfeedsFeaturedVisual" /></p>
369. <p>Have you ever tried Hiroshima food in Japan? Hiroshima&#8217;s rich nature blesses the land. The calm Seto Inland Sea and the inland areas surrounded by the Chugoku Mountains cultivate various ingredients, forming a unique food culture. Blessings of the Seto Inland Sea: Hiroshima food in Sea When talking about Hiroshima&#8217;s food culture, the fresh seafood [&#8230;]</p>
370. <p>The post <a href="https://www.foodinjapan.org/article/hiroshima-food/">Hiroshima&#8217;s Food Culture: Blessings of the Seto Inland Sea and Unique Development</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
371. ]]></description>
372. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Food-in-Hiroshima.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='600'%20viewBox='0%200%20800%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Food-in-Hiroshima.avif" class="lazyload webfeedsFeaturedVisual" /></p>
373. <p>Have you ever tried Hiroshima food in Japan? Hiroshima&#8217;s rich nature blesses the land. The calm Seto Inland Sea and the inland areas surrounded by the Chugoku Mountains cultivate various ingredients, forming a unique food culture.</p>
374.  
375.  
376.  
377. <h2 class="wp-block-heading">Blessings of the Seto Inland Sea: Hiroshima food in Sea</h2>
378.  
379.  
380.  
381. <p>When talking about Hiroshima&#8217;s food culture, the fresh seafood from the Seto Inland Sea cannot be overlooked. In particular, oysters are a signature delicacy of Hiroshima, and many tourists visit in winter in search of oyster dishes. The calm waters of the Seto Inland Sea make Hiroshima Prefecture Japan&#8217;s largest oyster producer, accounting for about 60% of domestic production.</p>
382.  
383.  
384.  
385. <p>In addition to oysters, the sea offers an abundance of seasonal catches &#8211; spring brings tai (sea bream) and sawara (Spanish mackerel), summer brings anago (conger eel) and octopus. In contrast, winter offers exceptional fugu (pufferfish) in addition to the famous oysters. Local restaurants and markets showcase these marine treasures in various ways, from simple sashimi to traditional preparations such as shiokara (fermented seafood) and himono (dried fish).</p>
386.  
387.  
388.  
389. <h3 class="wp-block-heading">Oysters </h3>
390.  
391.  
392.  
393. <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/hiroshima-oyster.avif" alt="hiroshima oyster" class="wp-image-24944"/></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/hiroshima-oyster.avif" alt="hiroshima oyster" class="lazyload wp-image-24944"/></figure>
394.  
395.  
396.  
397. <p>Hiroshima Prefecture is one of the leading oyster-producing areas in Japan, characterized by large, full-flavored flesh. Hiroshima&#8217;s oysters benefit from the calm Seto Inland Sea and grow in a plankton-rich sea, concentrating their umami flavor. They can be enjoyed raw, and they do not shrink much when cooked, allowing for various cooking methods. You can enjoy a variety of oyster dishes such as grilled oysters, fried oysters, oyster hot pot, and oyster rice.</p>
398.  
399.  
400.  
401. <h3 class="wp-block-heading">Anago (conger eel)</h3>
402.  
403.  
404.  
405. <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/hiroshima-conger-eel.avif" alt="hiroshima food - hiroshima conger eel" class="wp-image-24945"/></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/hiroshima-conger-eel.avif" alt="hiroshima food - hiroshima conger eel" class="lazyload wp-image-24945"/></figure>
406.  
407.  
408.  
409. <p>Anago caught in Hiroshima Bay has a plump texture and refined flavor. In particular, the anago caught around Miyajima in Hatsukaichi City, Hiroshima Prefecture, is known as &#8220;Miyajima Anago&#8221; and is recognized as a branded eel. It is popular as grilled eel, tempura, and sushi topping. Among them, Anago rice is one of the representative local gourmet dishes of Hiroshima</p>
410.  
411.  
412.  
413. <h3 class="wp-block-heading">Octopus</h3>
414.  
415.  
416.  
417. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-octopus.avif" alt="hiroshima food - octopus" class="wp-image-24946"/></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/hiroshima-octopus.avif" alt="hiroshima food - octopus" class="lazyload wp-image-24946"/></figure>
418.  
419.  
420.  
421. <p>The octopus caught in the Seto Inland Sea has firm and elastic meat. In particular, the octopus caught in Mihara City, Hiroshima Prefecture, is famous as &#8220;Mihara no Tako.&#8221; It is used in various dishes such as sashimi, octopus rice, and stews. It is characterized by thick legs and firm suckers, and the umami flavor spreads as you chew.</p>
422.  
423.  
424.  
425. <h3 class="wp-block-heading">Ko-Iwashi (Small Sardines) </h3>
426.  
427.  
428.  
429. <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/ko-iwashi.avif" alt="ko iwashi" class="wp-image-24947"/></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/ko-iwashi.avif" alt="ko iwashi" class="lazyload wp-image-24947"/></figure>
430.  
431.  
432.  
433. <p>Small sardines, called &#8220;ko-iwashi&#8221; in Hiroshima, are all about freshness. Though small, these fish pack rich umami and have long remained a popular ingredient in Hiroshima. People enjoy them in many ways &#8211; as sashimi, tempura, and pickled dishes. For sashimi lovers, try &#8220;ko-iwashi sashimi,&#8221; where chefs butterfly the fish to serve.</p>
434.  
435.  
436.  
437. <h2 class="wp-block-heading">Hiroshima food of the Inland Areas: Mountain Delicacies and Unique Flavors</h2>
438.  
439.  
440.  
441. <p>Not only the Seto Inland Sea, but also the inland areas surrounded by the Chugoku Mountains are rich in mountain delicacies. There are many dishes unique to Hiroshima that use these ingredients. The mountainous regions offer seasonal treasures such as the prized matsutake and maitake mushrooms in the fall, and sansai (wild mountain vegetables) such as warabi (bracken) in the spring. Local specialties include Hiroshima-style tsukemono (pickled vegetables), most famously takana-zuke (pickled mustard greens). The region&#8217;s fertile soil and clean mountain streams also support traditional wasabi cultivation, adding to the area&#8217;s rich culinary heritage.</p>
442.  
443.  
444.  
445. <h3 class="wp-block-heading">Hiroshima greens</h3>
446.  
447.  
448.  
449. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="464" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-green.avif" alt="hiroshima greens" class="wp-image-24949"/></noscript><img decoding="async" width="640" height="464" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='464'%20viewBox='0%200%20640%20464'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-green.avif" alt="hiroshima greens" class="lazyload wp-image-24949"/></figure>
450.  
451.  
452.  
453. <p>A representative pickled vegetable of Hiroshima Prefecture, characterized by its crisp texture and unique flavor. Hiroshima greens are a type of Chinese cabbage with long, slender leaves that are soft. They are used not only as pickles, but also as ingredients for rice balls, stir-fries, and toppings for ochazuke (rice in tea).</p>
454.  
455.  
456.  
457. <h3 class="wp-block-heading">Hiroshima Lemons</h3>
458.  
459.  
460.  
461. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="469" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-lemon.avif" alt="hiroshima lemon" class="wp-image-24950"/></noscript><img decoding="async" width="640" height="469" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='469'%20viewBox='0%200%20640%20469'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-lemon.avif" alt="hiroshima lemon" class="lazyload wp-image-24950"/></figure>
462.  
463.  
464.  
465. <p>The hiroshima lemons, growing in a warm climate, feature a refreshing flavor and acidity. Hiroshima Prefecture leads Japan in lemon production and enjoys nationwide recognition. These lemons are popular for flavoring dishes, as well as in lemon-based sweets and drinks. Lemon cake, in particular, has become a standard Hiroshima souvenir.</p>
466.  
467.  
468.  
469. <h3 class="wp-block-heading">Hiroshima Okonomiyaki</h3>
470.  
471.  
472.  
473. <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/hiroshima-okonomiyaki-2.avif" alt="hiroshima okonomiyaki" class="wp-image-24951"/></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/hiroshima-okonomiyaki-2.avif" alt="hiroshima okonomiyaki" class="lazyload wp-image-24951"/></figure>
474.  
475.  
476.  
477. <p>A soul food representative of Hiroshima. Chefs top a thinly baked batter with vegetables like cabbage and bean sprouts, pork, and noodles. Each shop creates its own unique flavor through different ingredients and cooking methods. Hiroshima-style okonomiyaki features distinct layers of ingredients without mixing, and customers typically eat it with a spatula.</p>
478.  
479.  
480.  
481. <h2 class="wp-block-heading">Local Gourmet Foods to Try in Hiroshima</h2>
482.  
483.  
484.  
485. <h3 class="wp-block-heading">Hiroshima Okonomiyaki</h3>
486.  
487.  
488.  
489. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="850" height="567" src="https://www.foodinjapan.org/wp-content/uploads/2021/06/Hiroshima-Okonomiyaki.avif" alt="Hiroshima Okonomiyaki Photo from Hiroshima Tourism Association" class="wp-image-22282" style="width:700px"/></noscript><img decoding="async" width="850" height="567" 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/2021/06/Hiroshima-Okonomiyaki.avif" alt="Hiroshima Okonomiyaki Photo from Hiroshima Tourism Association" class="lazyload wp-image-22282" style="width:700px"/><figcaption class="wp-element-caption">Hiroshima Okonomiyaki Photo from Hiroshima Tourism Association</figcaption></figure>
490.  
491.  
492.  
493. <p><strong>Features:</strong> Hiroshima okonomiyaki features thinly baked batter layered with abundant cabbage. The addition of noodles makes it a hearty and satisfying meal, differentiating it from other okonomiyaki styles.</p>
494.  
495.  
496.  
497. <p><strong>Points:</strong> Hiroshima-style okonomiyaki features a sweeter sauce, customizable with spicy options. Restaurants vary in ingredients and methods, making it fun to compare. Discover your favorite version of this local specialty.</p>
498.  
499.  
500.  
501. <p class="is-style-stitch">For more details, see <a href="https://www.foodinjapan.org/chugoku/hiroshima/hiroshima-style-okonomiyaki/">the article on Hiroshima okonomiyaki</a></p>
502.  
503.  
504.  
505. <h3 class="wp-block-heading">Oyster Dishes</h3>
506.  
507.  
508.  
509. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="320" src="https://www.foodinjapan.org/wp-content/uploads/2020/11/87bc06e7-menu-tabehou.jpeg" alt="Hiroshima Kaki (広島かき)" class="wp-image-8319" style="width:700px"/></noscript><img decoding="async" width="640" height="320" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='320'%20viewBox='0%200%20640%20320'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2020/11/87bc06e7-menu-tabehou.jpeg" alt="Hiroshima Kaki (広島かき)" class="lazyload wp-image-8319" style="width:700px"/></figure>
510.  
511.  
512.  
513. <p><strong>Features:</strong> Hiroshima oysters are a culinary cornerstone, celebrated for their versatility. Enjoy them raw to appreciate their pure flavor, grilled for smokiness, fried for crispy indulgence, or simmered in savory oyster rice. These diverse preparations highlight the oyster&#8217;s adaptability and rich taste.</p>
514.  
515.  
516.  
517. <p><strong>Points:</strong> Hiroshima oysters are a must-try, especially during their peak season from December to February. These plump, briny delicacies are at their finest then, offering an unparalleled taste of the region&#8217;s rich seafood. Don&#8217;t miss the opportunity to savor these fresh, seasonal delights during the colder months.</p>
518.  
519.  
520.  
521. <p class="is-style-stitch">For more details, see <a href="https://www.foodinjapan.org/chugoku/hiroshima-kaki/">the article on oyster dishes</a></p>
522.  
523.  
524.  
525. <h3 class="wp-block-heading">Onomichi Ramen</h3>
526.  
527.  
528.  
529. <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/Onomichi-ramen.avif" alt="onomichi ramen" class="wp-image-24957"/></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/Onomichi-ramen.avif" alt="onomichi ramen" class="lazyload wp-image-24957"/></figure>
530.  
531.  
532.  
533. <p class="has-text-align-center">Photo from <a href="https://www.ononavi.jp/onomichiya/search/detail.php?id=399">Onomichiya</a></p>
534.  
535.  
536.  
537. <p><strong>Features:</strong><br>Hiroshima boasts mountain delicacies beyond its Seto Inland Sea cuisine. The Chugoku Mountains offer seasonal treats like matsutake mushrooms, sansai (wild vegetables), and unique pickled vegetables like takana-zuke. Fertile soil and mountain streams also support traditional wasabi cultivation, enriching the region&#8217;s culinary heritage.</p>
538.  
539.  
540.  
541. <p><strong>Points:</strong> <br>Onomichi ramen, with its distinctive iriko broth, evolved through local noodle makers (1955-1965). Adjusting noodles to the weather and popular shops like Maruboshi &amp; Den&#8217;yasu have made it a cultural icon, not just a noodle dish.</p>
542.  
543.  
544.  
545. <p class="is-style-stitch">For more details, see <a href="https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/">the article on onomichi ramen</a></p>
546.  
547.  
548.  
549. <h3 class="wp-block-heading">Lemon Nabe (Hot Pot)</h3>
550.  
551.  
552.  
553. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/23394437_s.jpg" alt="Lemon nabe (レモン鍋)" class="wp-image-22720" style="width:700px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/11/23394437_s.jpg" alt="Lemon nabe (レモン鍋)" class="lazyload wp-image-22720" style="width:700px"/></figure>
554.  
555.  
556.  
557. <p><strong>Features:</strong> <br>Hiroshima&#8217;s lemon nabe is a modern hot pot featuring sliced Setouchi lemons simmered with their skin, creating a refreshing, warm dish. Its versatile nature allows for Japanese, Western, ethnic, and milk-based variations, making it a popular winter favorite.</p>
558.  
559.  
560.  
561. <p><strong>Points:</strong> <br>Lemon nabe offers a light, refreshing taste thanks to lemon&#8217;s acidity, enhancing umami. Versatile ingredients and broths (consommé, dashi, milk, etc.) allow diverse flavors. Its bright appearance and easy preparation with seasoning packets are appealing. Enjoy it with various noodles and even risotto.</p>
562.  
563.  
564.  
565. <p class="is-style-stitch">Fore more details, see <a href="https://www.foodinjapan.org/chugoku/hiroshima/lemon-nabe/">the article on lemon nabe</a></p>
566.  
567.  
568.  
569. <h2 class="wp-block-heading">Seasonal Delicacies of Hiroshima Food</h2>
570.  
571.  
572.  
573. <p>In Hiroshima, you can enjoy hiroshima food made with seasonal ingredients throughout the year.</p>
574.  
575.  
576.  
577. <h3 class="wp-block-heading">Spring Season</h3>
578.  
579.  
580.  
581. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="434" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-spring.avif" alt="hiroshima spring season food" class="wp-image-24967"/></noscript><img decoding="async" width="650" height="434" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='434'%20viewBox='0%200%20650%20434'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-spring.avif" alt="hiroshima spring season food" class="lazyload wp-image-24967"/></figure>
582.  
583.  
584.  
585. <p><strong>Ko-Iwashi:</strong> The small sardines that come into season in spring can be enjoyed as sashimi or tempura. Sashimi made with fresh ko-iwashi has a particularly melt-in-the-mouth texture.<br><br><strong>Bamboo Shoots:</strong> Harvested from the mountains of Hiroshima Prefecture, bamboo shoots can be enjoyed in stews or bamboo shoot rice. Freshly dug bamboo shoots are the most delicious, and it is important to remove the bitterness before cooking.<br><br><strong>Mountain vegetables</strong>: In spring, you can also enjoy mountain vegetables such as butterbur and bracken. The unique bitterness and flavor of mountain vegetables characterize them, and people recommend eating them as tempura or ohitashi (blanched and seasoned).</p>
586.  
587.  
588.  
589. <h3 class="wp-block-heading">Summer Season</h3>
590.  
591.  
592.  
593. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="434" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-summer.avif" alt="hiroshima summer season food" class="wp-image-24968"/></noscript><img decoding="async" width="650" height="434" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='434'%20viewBox='0%200%20650%20434'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-summer.avif" alt="hiroshima summer season food" class="lazyload wp-image-24968"/></figure>
594.  
595.  
596.  
597. <p><strong>Sea Urchin:</strong> The sea urchin caught in the Seto Inland Sea is known for its rich flavor. Sea urchin rice made with fresh sea urchin is especially delicious.<br><br><strong>Hamo (Pike Conger):</strong> Chefs prepare summer-season hamo using a unique &#8220;bone cutting&#8221; technique, creating a fluffy texture that you can enjoy either boiled or as tempura.<br><br><strong>Setouchi Lemon:</strong> Lemons, which come into season in the summer, are perfect not only for drinks and sweets, but also for flavoring dishes. In particular, lemon flavored shaved ice is a refreshing dessert perfect for summer.</p>
598.  
599.  
600.  
601. <h3 class="wp-block-heading">Fall Season</h3>
602.  
603.  
604.  
605. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="434" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-autumn.avif" alt="hiroshima fall season food" class="wp-image-24969"/></noscript><img decoding="async" width="650" height="434" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='434'%20viewBox='0%200%20650%20434'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-autumn.avif" alt="hiroshima fall season food" class="lazyload wp-image-24969"/></figure>
606.  
607.  
608.  
609. <p><strong>Matsutake:</strong> Hiroshima Prefecture&#8217;s mountains yield matsutake mushrooms, which people enjoy in dobin mushi (teapot steamed) or grilled matsutake. The unique aroma characterizes matsutake, making it a representative autumn delicacy.</p>
610.  
611.  
612.  
613. <p><strong>Sanma (Pacific saury):</strong> Sanma, a typical fall delicacy, is best enjoyed grilled with salt. It is important to choose fresh ones, and the bitterness of the entrails is also delicious.<br><br><strong>Fried oysters:</strong> From fall to winter, oysters grow larger and fried oysters are exquisite. It is recommended that fried oysters be eaten hot and fresh.</p>
614.  
615.  
616.  
617. <h3 class="wp-block-heading">Winter Season</h3>
618.  
619.  
620.  
621. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="650" height="434" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-winter.avif" alt="hiroshima winter season food" class="wp-image-24970"/></noscript><img decoding="async" width="650" height="434" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='434'%20viewBox='0%200%20650%20434'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/hiroshima-winter.avif" alt="hiroshima winter season food" class="lazyload wp-image-24970"/></figure>
622.  
623.  
624.  
625. <p><strong>Oysters:</strong> Oysters that are in season in winter can be enjoyed in various dishes such as raw oysters, grilled oysters and oyster hot pot. In particular, oyster hot pot is a perfect dish to warm the body in winter.</p>
626.  
627.  
628.  
629. <p><strong>Yellowtail:</strong> In season in winter, yellowtail can be enjoyed as sashimi or teriyaki. Yellowtail is high in fat and has a melt-in-the-mouth texture.</p>
630.  
631.  
632.  
633. <p><strong>Hiroshima Greens Pickles:</strong> Pickles made from Hiroshima greens harvested in winter are a perfect accompaniment to warm rice. They can be enjoyed not only as a side dish, but also as a topping for ochazuke or as an ingredient for rice balls.</p>
634.  
635.  
636.  
637. <h2 class="wp-block-heading">Hiroshima Food Highlights</h2>
638.  
639.  
640.  
641. <p>The region boasts a food culture that combines the rich bounty of the Seto Inland Sea with the bounty of the mountains. Fresh seafood, especially Hiroshima oysters, is the region&#8217;s signature flavor, and there is also an abundance of unique local specialties such as Hiroshima-style okonomiyaki and other hiroshima food. Hiroshima&#8217;s food scene also celebrates seasonal ingredients in traditional dishes. When you visit Hiroshima, be sure to savor these distinctive local flavors.</p>
642.  
643.  
644.  
645. <p class="is-style-bg_stripe">Check <a href="https://www.foodinjapan.org/category/chugoku/hiroshima/">here for various hiroshima food</a>!</p>
646. <p>The post <a href="https://www.foodinjapan.org/article/hiroshima-food/">Hiroshima&#8217;s Food Culture: Blessings of the Seto Inland Sea and Unique Development</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
647. ]]></content:encoded>
649. <wfw:commentRss>https://www.foodinjapan.org/article/hiroshima-food/feed/</wfw:commentRss>
650. <slash:comments>0</slash:comments>
653. </item>
654. <item>
655. <title>Hirayachi (ヒラヤーチ)</title>
656. <link>https://www.foodinjapan.org/kyushu/okinawa/hirayachi/</link>
657. <comments>https://www.foodinjapan.org/kyushu/okinawa/hirayachi/#respond</comments>
659. <dc:creator><![CDATA[Krisha]]></dc:creator>
660. <pubDate>Thu, 30 Jan 2025 12:35:47 +0000</pubDate>
661. <category><![CDATA[Kyushu]]></category>
662. <category><![CDATA[Okinawa]]></category>
663. <category><![CDATA[food in okinawa]]></category>
664. <category><![CDATA[hirayachi]]></category>
665. <category><![CDATA[Japanese food]]></category>
666. <category><![CDATA[pancake]]></category>
667. <category><![CDATA[regionalfoodjapan]]></category>
668. <category><![CDATA[Traditional Food in Japan]]></category>
669. <category><![CDATA[ヒラヤーチ]]></category>
670. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23263</guid>
671.  
672. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hirayachi.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hirayachi.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
673. <p>Hirayachi, often called Okinawan-style pancakes, is a beloved dish from Japan&#8217;s Okinawa Prefecture that showcases simplicity and flavor. With its crispy texture and easy preparation, it has become a go-to comfort food in many households. Whether enjoyed plain or enhanced with various toppings, this dish captures the heart of Okinawan home cooking. Keep reading to [&#8230;]</p>
674. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/hirayachi/">Hirayachi (ヒラヤーチ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
675. ]]></description>
676. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hirayachi.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hirayachi.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
677. <p>Hirayachi, often called Okinawan-style pancakes, is a beloved dish from Japan&#8217;s Okinawa Prefecture that showcases simplicity and flavor. With its crispy texture and easy preparation, it has become a go-to comfort food in many households. Whether enjoyed plain or enhanced with various toppings, this dish captures the heart of Okinawan home cooking. Keep reading to discover what makes this dish so special and how it reflects the charm of Okinawan cuisine!</p>
678.  
679.  
680.  
681. <h2 class="wp-block-heading">What is Hirayachi?</h2>
682.  
683.  
684.  
685. <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/ヒラヤーチ.jpg" alt="hirayachi with different side dish toppings" class="wp-image-23336"/></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/ヒラヤーチ.jpg" alt="hirayachi with different side dish toppings" class="lazyload wp-image-23336"/></figure>
686.  
687.  
688.  
689. <p>Hirayachi is a traditional Okinawan dish often referred to as &#8220;Okinawan pancake.&#8221; Made with a simple batter of flour, water, and eggs, it is typically seasoned with salt and mixed with green onions or other ingredients such as canned tuna or vegetables. Locals cooked this dish on a flat pan until crispy on the outside and soft on the inside, resembling a thin savory crepe. This dish is cherished for its simplicity and ease of preparation, making it a popular comfort food in Okinawan households, especially on rainy days when shopping for ingredients might be inconvenient.</p>
690.  
691.  
692.  
693. <p class="is-style-icon_book">Reference: <a href="https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/47_23_okinawa.html" target="_blank" rel="noreferrer noopener nofollow">Ministry of Agriculture, Forestry and Fisheries</a></p>
694.  
695.  
696.  
697. <h2 class="wp-block-heading">Hirayachi History</h2>
698.  
699.  
700.  
701. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/112112937-4.jpg" alt="Hirayachi slices" class="wp-image-23333"/></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/2024/12/112112937-4.jpg" alt="Hirayachi slices" class="lazyload wp-image-23333"/></figure>
702.  
703.  
704.  
705. <p>Hirayachi is a dish made by mixing wheat flour with eggs and dashi (or water), adding green onions and chives, and frying it until golden. Resembling a savory version of okonomiyaki, often prepared using leftover vegetables or pantry staples. In recent years, many enjoy it with sauce, earning it the nickname &#8220;Okinawa-style okonomiyaki.&#8221; The name &#8220;hirayachi&#8221; derives from its flat, fried appearance. Its texture is reminiscent of the Korean dish chijimi, adding to its appeal as a versatile and flavorful comfort food.</p>
706.  
707.  
708.  
709. <h2 class="wp-block-heading">FAQ</h2>
710.  
711.  
712.  
713. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
714. <div class="swell-block-faq__item"><dt class="faq_q">What are the storage methods?</dt><dd class="faq_a">
715. <p>It can be stored in the refrigerator for about 1 to 2 days. Wrap it up for storage, and it tastes delicious when lightly warmed before eating.</p>
716. </dd></div>
717.  
718.  
719.  
720. <div class="swell-block-faq__item"><dt class="faq_q">What sauces go well with it?</dt><dd class="faq_a">
721. <p>You can enjoy it with various sauces like soy sauce, ponzu, mayonnaise, and bonito flakes, according to your preference. It&#8217;s also recommended to serve it with pickled ginger.</p>
722. </dd></div>
723.  
724.  
725.  
726. <div class="swell-block-faq__item"><dt class="faq_q">How many calories does it have?</dt><dd class="faq_a">
727. <p>It has about 200 to 300 kcal per piece, depending on the amount of ingredients and oil used.</p>
728. </dd></div>
729.  
730.  
731.  
732. <div class="swell-block-faq__item"><dt class="faq_q">What are the tips for making it?</dt><dd class="faq_a">
733. <p>The key points are to roll it out thinly and cook it slowly over medium heat. Cook until both sides are golden brown.</p>
734. </dd></div>
735. </dl>
736. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the storage methods?","acceptedAnswer":{"@type":"Answer","text":"<p>It can be stored in the refrigerator for about 1 to 2 days. Wrap it up for storage, and it tastes delicious when lightly warmed before eating.<\/p>"}},{"@type":"Question","name":"What sauces go well with it?","acceptedAnswer":{"@type":"Answer","text":"<p>You can enjoy it with various sauces like soy sauce, ponzu, mayonnaise, and bonito flakes, according to your preference. It's also recommended to serve it with pickled ginger.<\/p>"}},{"@type":"Question","name":"How many calories does it have?","acceptedAnswer":{"@type":"Answer","text":"<p>It has about 200 to 300 kcal per piece, depending on the amount of ingredients and oil used.<\/p>"}},{"@type":"Question","name":"What are the tips for making it?","acceptedAnswer":{"@type":"Answer","text":"<p>The key points are to roll it out thinly and cook it slowly over medium heat. Cook until both sides are golden brown.<\/p>"}}]}</script>
737.  
738.  
739.  
740. <h2 class="wp-block-heading">Hirayachi Recipe</h2>
741.  
742.  
743.  
744. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
745. <h3 class="wp-block-heading">Ingredients</h3>
746.  
747.  
748.  
749. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Hirayachi Ingredients for 3 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Flour </td><td>120g</td></tr><tr><td>Egg</td><td>23g</td></tr><tr><td>Water or stock</td><td>200g</td></tr><tr><td>Salt</td><td>1g</td></tr><tr><td>Leek</td><td>20g</td></tr><tr><td>Oil</td><td>5g</td></tr></tbody></table></figure>
750. </div></div>
751.  
752.  
753.  
754. <div class="wp-block-group is-stack is-style-dent_box">
755. <h3 class="wp-block-heading">How to make Hirayachi?</h3>
756.  
757.  
758.  
759. <div class="swell-block-step" data-num-style="circle">
760. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Batter</div><div class="swell-block-step__body">
761. <p>In a bowl, beat the egg and sift in the flour. Add salt, then gradually mix in water or stock until smooth and lump-free. Stir in chopped leeks.</p>
762. </div></div>
763.  
764.  
765.  
766. <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 the Hirayachi</div><div class="swell-block-step__body">
767. <p>Heat a frying pan over medium heat, add a thin layer of oil, and pour in the batter, spreading it thinly. Cook until the surface is dry, flip, and cook the other side until golden.</p>
768. </div></div>
769. </div>
770. </div>
771.  
772.  
773.  
774. <h2 class="wp-block-heading">Hirayachi Restaurant</h2>
775.  
776.  
777.  
778. <h3 class="wp-block-heading">Angama Kokusai Street store (沖縄地料理　あんがま　国際通り店)</h3>
779.  
780.  
781.  
782. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="478" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/angama.jpeg" alt="hirayachi from angama" class="wp-image-23337"/></noscript><img decoding="async" width="640" height="478" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='478'%20viewBox='0%200%20640%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/angama.jpeg" alt="hirayachi from angama" class="lazyload wp-image-23337"/></figure>
783.  
784.  
785.  
786. <p>The restaurant serves classic and original dishes using Okinawa&#8217;s unique ingredients. The classic dish, Hirayachi, is &#8220;loaded with ingredients&#8221; and is made by adding tuna and pork in addition to many vegetables such as lotus root and carrots, and grilling it flat on both sides until golden brown, making it a satisfying dish.&nbsp;</p>
787.  
788.  
789.  
790. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/nxNgY6XS2FUAKyzi6" target="_blank" rel="noreferrer noopener nofollow">1-2-2 Matsuo, Naha City, Okinawa Prefecture</a><br>Phone number: 050-5385-1219<br>Hours open: 11:00-23:00 (last orders 22:30)&nbsp;<br>Website: <a href="https://angama.foodre.jp/" target="_blank" rel="noreferrer noopener nofollow">https://angama.foodre.jp/</a></p>
791.  
792.  
793.  
794. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3579.4752179536!2d127.67863227541551!3d26.21374427707063!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e5699d8a035457%3A0x9e5687389a378dc5!2sOkinawa%20Local%20Cuisine%20ANGAMA%2C%20Kokusai-dori%20Street!5e0!3m2!1sen!2sph!4v1735519350461!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!1d3579.4752179536!2d127.67863227541551!3d26.21374427707063!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e5699d8a035457%3A0x9e5687389a378dc5!2sOkinawa%20Local%20Cuisine%20ANGAMA%2C%20Kokusai-dori%20Street!5e0!3m2!1sen!2sph!4v1735519350461!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
795.  
796.  
797.  
798. <h3 class="wp-block-heading">Sanshin no Hana (三線の花)</h3>
799.  
800.  
801.  
802. <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/hiraya-chi.jpg" alt="sahshin no hana hiraya-chi" class="wp-image-24960"/></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/hiraya-chi.jpg" alt="sahshin no hana hiraya-chi" class="lazyload wp-image-24960"/></figure>
803.  
804.  
805.  
806. <p>This is a place where you can enjoy Hirayachi in a traditional Okinawan atmosphere. The Hirayachi made with yam and cheese is particularly popular, characterized by its easy-to-eat and gentle flavor. There is a rich variety of dishes that use island ingredients, providing perfect accompaniments for drinks. You can also enjoy live performances of the Sanshin, making it a place where you can experience Okinawan culture with all five senses.</p>
807.  
808.  
809.  
810. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/jhU56HWzPG6yLCbR9">756-1 Tomiuchi, Onna Village, Kunigami District, Okinawa Prefecture</a><br>Phone number: 050-5484-8217<br>Hours open: 11:00 &#8211; 15:00 L.O. 14:30, 17:00 &#8211; 23:00 L.O. 22:30<br>Website: <a href="https://sanshinnohana.gorp.jp/">https://sanshinnohana.gorp.jp/</a></p>
811.  
812.  
813.  
814. <h2 class="wp-block-heading">Final Thoughts</h2>
815.  
816.  
817.  
818. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="441" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/unnamed-1.jpg" alt="Hirayachi with ketchup on side" class="wp-image-23335"/></noscript><img decoding="async" width="640" height="441" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='441'%20viewBox='0%200%20640%20441'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/unnamed-1.jpg" alt="Hirayachi with ketchup on side" class="lazyload wp-image-23335"/></figure>
819.  
820.  
821.  
822. <p>Hirayachi is a delightful taste of Okinawan home cooking that highlights the simplicity and creativity of the region&#8217;s cuisine. Its crispy texture and savory flavor make it a must-try dish for anyone exploring Japan. If you have the chance to visit Okinawa, be sure to seek out Hirayachi at local eateries or markets—you won’t regret it. We hope this article inspires you to experience the unique charm of Okinawan pancake firsthand!</p>
823.  
824.  
825.  
826. <p class="has-border -border04 is-style-bg_stripe">For more delicious Japanese dishes similar to Hirayachi, don’t miss exploring other savory treats like <a href="https://www.foodinjapan.org/japan/okonomiyaki/">okonomiyaki</a>—each offering its own unique twist on flavorful comfort food!</p>
827. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/hirayachi/">Hirayachi (ヒラヤーチ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
828. ]]></content:encoded>
830. <wfw:commentRss>https://www.foodinjapan.org/kyushu/okinawa/hirayachi/feed/</wfw:commentRss>
831. <slash:comments>0</slash:comments>
834. </item>
835. <item>
836. <title>Kushiro ramen (釧路ラーメン)</title>
837. <link>https://www.foodinjapan.org/hokkaido/kushiro-ramen/</link>
838. <comments>https://www.foodinjapan.org/hokkaido/kushiro-ramen/#respond</comments>
840. <dc:creator><![CDATA[Krisha]]></dc:creator>
841. <pubDate>Mon, 27 Jan 2025 16:21:05 +0000</pubDate>
842. <category><![CDATA[Hokkaido]]></category>
843. <category><![CDATA[food from Hokkaido]]></category>
844. <category><![CDATA[Japanese food]]></category>
845. <category><![CDATA[kushiro]]></category>
846. <category><![CDATA[kushiro ramen]]></category>
847. <category><![CDATA[Local food in Japan]]></category>
848. <category><![CDATA[regionalfoodjapan]]></category>
849. <category><![CDATA[Traditional Food in Japan]]></category>
850. <category><![CDATA[ラーメン]]></category>
851. <category><![CDATA[釧路ラーメン]]></category>
852. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23703</guid>
853.  
854. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/13_main-e1737639067179.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='653'%20viewBox='0%200%20850%20653'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/13_main-e1737639067179.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
855. <p>Kushiro ramen is a beloved local dish from Hokkaido, known for its thin, curly noodles and light soy sauce-based broth. Its simple yet flavorful combination, often topped with roast pork and green onions, offers a comforting taste that reflects Kushiro&#8217;s rich food culture. Curious about what makes this ramen so special? Keep reading to discover [&#8230;]</p>
856. <p>The post <a href="https://www.foodinjapan.org/hokkaido/kushiro-ramen/">Kushiro ramen (釧路ラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
857. ]]></description>
858. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/13_main-e1737639067179.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='653'%20viewBox='0%200%20850%20653'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/13_main-e1737639067179.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
859. <p>Kushiro ramen is a beloved local dish from Hokkaido, known for its thin, curly noodles and light soy sauce-based broth. Its simple yet flavorful combination, often topped with roast pork and green onions, offers a comforting taste that reflects Kushiro&#8217;s rich food culture. Curious about what makes this ramen so special? Keep reading to discover the story and flavors behind Kushiro ramen!</p>
860.  
861.  
862.  
863. <h2 class="wp-block-heading">What is Kushiro ramen?</h2>
864.  
865.  
866.  
867. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Ginryuu.jpg" alt="kushiro ramen on white bowl" class="wp-image-23854"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/Ginryuu.jpg" alt="kushiro ramen on white bowl" class="lazyload wp-image-23854"/></figure>
868.  
869.  
870.  
871. <p>Kushiro ramen is&nbsp;a local Hokkaido gourmet dish, can be enjoyed mainly around Kushiro city in eastern Hokkaido. It features thin, curly noodles served in a light soy sauce-based broth. The toppings are simple yet satisfying, typically including roast pork, Chinese chikuwa, and green onions. This combination of the delicate broth and distinctive noodles is known for being a flavor you can enjoy endlessly without growing tired of it. People consider this dish the fourth ramen in Hokkaido, following the famous Sapporo ramen, Asahikawa ramen, and Hakodate ramen.</p>
872.  
873.  
874.  
875. <h2 class="wp-block-heading">Kushiro ramen History</h2>
876.  
877.  
878.  
879. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/28433296_s.jpg" alt="kushiro ramen on a black serving plate" class="wp-image-23857"/></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/2025/01/28433296_s.jpg" alt="kushiro ramen on a black serving plate" class="lazyload wp-image-23857"/></figure>
880.  
881.  
882.  
883. <p>The exact origins of Kushiro ramen are unclear, but one theory suggests it began in the early 1900s when a chef from Yokohama served &#8220;shina soba&#8221; at a Chinese restaurant in Kushiro. As Kushiro&#8217;s fishing industry grew, ramen food stalls emerged around the port to serve busy fishermen, peaking around 1950. These stalls eventually disappeared in the late 1900s due to land use restrictions, giving way to permanent ramen shops. Kushiro ramen&#8217;s thin noodles and light broth likely developed to accommodate fishermen&#8217;s need for quick, easily prepared meals, with thin noodles boiling faster and blending well with the light soup.</p>
884.  
885.  
886.  
887. <h2 class="wp-block-heading">Kushiro ramen Restaurants</h2>
888.  
889.  
890.  
891. <h3 class="wp-block-heading"><strong>Kawamura (河むら)</strong></h3>
892.  
893.  
894.  
895. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="457" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/kawamura.jpg" alt="kushiro ramen from Kawamura" class="wp-image-23855"/></noscript><img decoding="async" width="640" height="457" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='457'%20viewBox='0%200%20640%20457'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/kawamura.jpg" alt="kushiro ramen from Kawamura" class="lazyload wp-image-23855"/></figure>
896.  
897.  
898.  
899. <p>Since its founding in 1989, two generations of the Kawamura family have run the restaurant, and they are strongly committed to serving traditional Kushiro ramen. The menu features not only soy sauce ramen but also salt and miso options, with extra toppings like additional pork and wontons available. The highlight is the traditional Kushiro soy sauce ramen, making it the perfect choice for first-time visitors.</p>
900.  
901.  
902.  
903. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/P2WZd8pgybEvv6dm7" target="_blank" rel="noreferrer noopener">5-2 Suehirocho, Kushiro City, Hokkaido 085-0014</a><br>Phone number: 0154-24-5334<br>Hours open: Weekdays and Saturdays 11:00-14:30, 18:00-24:00<br>Website: <a href="https://tonkatsukawamura.owst.jp/" target="_blank" rel="noreferrer noopener">https://tonkatsukawamura.owst.jp/</a></p>
904.  
905.  
906.  
907. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d6343088.109337369!2d135.28352653939345!3d39.078891541829776!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d8ca7f13fd1%3A0xe6e5c315270c19e8!2sTonkatsu%20Kawamura!5e0!3m2!1sen!2sph!4v1736999949669!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!1d6343088.109337369!2d135.28352653939345!3d39.078891541829776!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d8ca7f13fd1%3A0xe6e5c315270c19e8!2sTonkatsu%20Kawamura!5e0!3m2!1sen!2sph!4v1736999949669!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
908.  
909.  
910.  
911. <h3 class="wp-block-heading"><strong>Maruhira (まるひら)</strong></h3>
912.  
913.  
914.  
915. <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/maruhira.jpg" alt="kushiro ramen from maruhira" class="wp-image-23853"/></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/maruhira.jpg" alt="kushiro ramen from maruhira" class="lazyload wp-image-23853"/></figure>
916.  
917.  
918.  
919. <p>Maruhira&#8221; is a long-established ramen restaurant founded in 1959. As you sip the soup, the gentle flavor of bonito flakes softly spreads and lingers in your nose. Its refined, pleasant aroma resembles soba broth with rich dashi or the clear soup often served in Japanese cuisine. The light, delicate taste makes it easy to enjoy, even in the morning, without feeling heavy.</p>
920.  
921.  
922.  
923. <p class="is-style-icon_info">Address:<a href="https://maps.app.goo.gl/CkK185ZpHEtEGNDW8" target="_blank" rel="noreferrer noopener"> 085-0835 8-1-13 Urami, Kushiro City, Hokkaido</a><br>Phone number: 0154-41-7233<br>Hours open: 9:30-15:00<br>Website: <a href="https://www.travel.co.jp/guide/article/34901/" target="_blank" rel="noreferrer noopener">https://www.travel.co.jp/guide/article/34901/</a></p>
924.  
925.  
926.  
927. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d27765646.076633833!2d112.86495676338292!3d31.842387889435013!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f723d412135845b%3A0xf7fb7bd9dce59f52!2sRamen%20Maruhira!5e0!3m2!1sen!2sph!4v1737000385097!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!1d27765646.076633833!2d112.86495676338292!3d31.842387889435013!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f723d412135845b%3A0xf7fb7bd9dce59f52!2sRamen%20Maruhira!5e0!3m2!1sen!2sph!4v1737000385097!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
928.  
929.  
930.  
931. <h2 class="wp-block-heading">Conclusion</h2>
932.  
933.  
934.  
935. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/1gy98uens5wlbgv21y6yhr253tzt.jpg" alt="kushiro ramen on white bowl" class="wp-image-23856"/></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/2025/01/1gy98uens5wlbgv21y6yhr253tzt.jpg" alt="kushiro ramen on white bowl" class="lazyload wp-image-23856"/></figure>
936.  
937.  
938.  
939. <p>Kushiro ramen offers a unique and comforting taste that reflects the warmth and charm of Hokkaido’s local food culture. If you have the chance to visit Japan, don’t miss out on trying this delicious bowl of ramen. Be sure to find a local shop and experience the light, flavorful broth and thin, curly noodles for yourself—you won’t be disappointed!</p>
940.  
941.  
942.  
943. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Kushiro ramen, be sure to explore other unique Japanese cuisines such as <a href="https://www.foodinjapan.org/hokkaido/hakodate-ramen/" target="_blank" rel="noreferrer noopener nofollow">Hakodate Ramen </a>and <a href="https://www.foodinjapan.org/hokkaido/asahikawa-ramen/" target="_blank" rel="noreferrer noopener nofollow">Asahikawa ramen</a> for more delicious flavors!</p>
944. <p>The post <a href="https://www.foodinjapan.org/hokkaido/kushiro-ramen/">Kushiro ramen (釧路ラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
945. ]]></content:encoded>
947. <wfw:commentRss>https://www.foodinjapan.org/hokkaido/kushiro-ramen/feed/</wfw:commentRss>
948. <slash:comments>0</slash:comments>
951. </item>
952. <item>
953. <title>Muroran Curry ramen (室蘭カレーラーメン)</title>
954. <link>https://www.foodinjapan.org/hokkaido/muroran-curry-ramen/</link>
955. <comments>https://www.foodinjapan.org/hokkaido/muroran-curry-ramen/#respond</comments>
957. <dc:creator><![CDATA[Krisha]]></dc:creator>
958. <pubDate>Sat, 25 Jan 2025 12:21:33 +0000</pubDate>
959. <category><![CDATA[Hokkaido]]></category>
960. <category><![CDATA[curry]]></category>
961. <category><![CDATA[curry ramen]]></category>
962. <category><![CDATA[food in hokkaido]]></category>
963. <category><![CDATA[Japanese food]]></category>
964. <category><![CDATA[Local food in Japan]]></category>
965. <category><![CDATA[muroran curry ramen]]></category>
966. <category><![CDATA[ramen]]></category>
967. <category><![CDATA[regionalfoodjapan]]></category>
968. <category><![CDATA[Traditional Food in Japan]]></category>
969. <category><![CDATA[カレー]]></category>
970. <category><![CDATA[カレーラーメン]]></category>
971. <category><![CDATA[室蘭カレーラーメン]]></category>
972. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23733</guid>
973.  
974. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/muroran-curry-ramen-e1737639135440.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/muroran-curry-ramen-e1737639135440.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
975. <p>Muroran curry ramen, a beloved dish from Muroran in Hokkaido, offers a unique twist on traditional ramen with its rich, flavorful curry soup and curly, medium-thick noodles. Over the years, it has gained nationwide recognition, partly thanks to a popular radio mention. In this article, we’ll dive deeper into the history, flavors, and cultural significance [&#8230;]</p>
976. <p>The post <a href="https://www.foodinjapan.org/hokkaido/muroran-curry-ramen/">Muroran Curry ramen (室蘭カレーラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
977. ]]></description>
978. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/muroran-curry-ramen-e1737639135440.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/muroran-curry-ramen-e1737639135440.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
979. <p>Muroran curry ramen, a beloved dish from Muroran in <a href="https://www.foodinjapan.org/category/hokkaido/">Hokkaido</a>, offers a unique twist on traditional ramen with its rich, flavorful curry soup and curly, medium-thick noodles. Over the years, it has gained nationwide recognition, partly thanks to a popular radio mention. In this article, we’ll dive deeper into the history, flavors, and cultural significance of this ramen dish, so keep reading to discover why it’s such a beloved dish in Japan.</p>
980.  
981.  
982.  
983. <h2 class="wp-block-heading">What is Muroran Curry ramen?</h2>
984.  
985.  
986.  
987. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="392" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/室蘭カレーラーメン.jpg" alt="curry ramen ingredients" class="wp-image-23848"/></noscript><img decoding="async" width="640" height="392" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='392'%20viewBox='0%200%20640%20392'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/室蘭カレーラーメン.jpg" alt="curry ramen ingredients" class="lazyload wp-image-23848"/></figure>
988.  
989.  
990.  
991. <p>Hokkaido, renowned for its local ramen varieties, with Sapporo&#8217;s miso, Hakodate&#8217;s salt, and Asahikawa&#8217;s soy sauce ramen collectively known as &#8220;Hokkaido&#8217;s three great ramen.&#8221; Recently, a fourth contender, Muroran Curry Ramen, has been gaining attention. In Muroran, around 50 ramen shops exist, and approximately 60% of them serve this flavorful curry ramen. This ramen dish is distinguished by its rich curry soup that pairs perfectly with ramen, Hokkaido&#8217;s signature medium-thick curly noodles, and various toppings such as assorted vegetables, roasted pork, and seaweed.</p>
992.  
993.  
994.  
995. <h2 class="wp-block-heading">Muroran Curry ramen History</h2>
996.  
997.  
998.  
999. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/1663030711_pixta_75195160_M-1024x819-1.jpg" alt="muroran curry ramen on design bowl" class="wp-image-23846"/></noscript><img decoding="async" width="640" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='512'%20viewBox='0%200%20640%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/1663030711_pixta_75195160_M-1024x819-1.jpg" alt="muroran curry ramen on design bowl" class="lazyload wp-image-23846"/></figure>
1000.  
1001.  
1002.  
1003. <p>Muroran curry ramen, though not originally from Muroran, was born in Tomakomai at the restaurant &#8220;Aji no Daio Sohonten.&#8221; An apprentice from this restaurant learned the recipe and introduced it to Muroran, where it struggled initially against the more popular miso ramen. However, as curry ramen&#8217;s hearty, spicy nature appealed to factory workers, it slowly gained popularity. Its fame grew nationwide in 1999 after Natsumi Abe, a former member of the idol group Morning Musume, recommended it on a radio show. This sparked a wave of fans visiting Muroran, and the local government, aiming to revitalize the town, supported the promotion of curryramen. In 2006, the creation of the &#8220;Muroran Curry Ramen Association&#8221; further solidified its reputation, ensuring its status as a beloved local dish.</p>
1004.  
1005.  
1006.  
1007. <h2 class="wp-block-heading">FAQ</h2>
1008.  
1009.  
1010.  
1011. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1012. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Muroran Curry Ramen?</dt><dd class="faq_a">
1013. <p>It is characterized by its spicy and thick curry soup. It pairs well with the curly noodles unique to Hokkaido, and the ingredients often include chashu, menma, bean sprouts, and wakame.</p>
1014. </dd></div>
1015.  
1016.  
1017.  
1018. <div class="swell-block-faq__item"><dt class="faq_q">Where can I eat MuroranCurry ramen?</dt><dd class="faq_a">
1019. <p>There are many ramen shops in Muroran City, and more than half of the approximately 50 shops offer curry ramen. Especially popular are &#8220;Aji no Daiou Muroran Main Store&#8221; and &#8220;Gentlemen Noodle&#8221;.</p>
1020. </dd></div>
1021.  
1022.  
1023.  
1024. <div class="swell-block-faq__item"><dt class="faq_q">Where does Muroran Curry ramen come from?</dt><dd class="faq_a">
1025. <p>It is a local gourmet dish that was born in Muroran City. While there are various theories about the specific shop of origin, it is a dish that has uniquely evolved in local ramen shops.</p>
1026. </dd></div>
1027. </dl>
1028. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the characteristics of Muroran Curry Ramen?","acceptedAnswer":{"@type":"Answer","text":"<p>It is characterized by its spicy and thick curry soup. It pairs well with the curly noodles unique to Hokkaido, and the ingredients often include chashu, menma, bean sprouts, and wakame.<\/p>"}},{"@type":"Question","name":"Where can I eat MuroranCurry ramen?","acceptedAnswer":{"@type":"Answer","text":"<p>There are many ramen shops in Muroran City, and more than half of the approximately 50 shops offer curry ramen. Especially popular are \"Aji no Daiou Muroran Main Store\" and \"Gentlemen Noodle\".<\/p>"}},{"@type":"Question","name":"Where does Muroran Curry ramen come from?","acceptedAnswer":{"@type":"Answer","text":"<p>It is a local gourmet dish that was born in Muroran City. While there are various theories about the specific shop of origin, it is a dish that has uniquely evolved in local ramen shops.<\/p>"}}]}</script>
1029.  
1030.  
1031.  
1032. <h2 class="wp-block-heading">Muroran Curry ramen Restaurants</h2>
1033.  
1034.  
1035.  
1036. <h3 class="wp-block-heading">Aji no Daio Muroran (味の大王室蘭本店)</h3>
1037.  
1038.  
1039.  
1040. <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/aji-no.jpg" alt="curry ramen from aji no Daio Muroran" class="wp-image-23849"/></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/aji-no.jpg" alt="curry ramen from aji no Daio Muroran" class="lazyload wp-image-23849"/></figure>
1041.  
1042.  
1043.  
1044. <p>This restaurant is the originator of Muroran curry ramen. Locals unanimously recommend it, saying, &#8220;If you want this ramen dish, this is the place!&#8221; The storefront, featuring a red motif and unchanged for nearly 50 years, exudes a sense of dignity. The curry ramen stands out with its moderately thick soup and uniquely curly, medium-thick noodles. The pork shoulder roast pork is also a popular dish.</p>
1045.  
1046.  
1047.  
1048. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/cpCMnS96FN37JGDH8" target="_blank" rel="noreferrer noopener">2-9-3 Chuocho, Muroran City, Hokkaido</a><br>Phone number: 014-323-3434<br>Hours open: 11:00 &#8211; 15:00<br>Website: <a href="https://tabelog.com/hokkaido/A0108/A010803/1004612/" target="_blank" rel="noreferrer noopener">https://tabelog.com/hokkaido/A0108/A010803/1004612/</a></p>
1049.  
1050.  
1051.  
1052. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2950.1664244844324!2d140.96773297610713!3d42.31764897119696!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f9fdaa0cc7b06cf%3A0x5e43ac80c5cfadc3!2sAjino%20daioh%20Muroran%20main%20store!5e0!3m2!1sen!2sph!4v1737011579839!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!1d2950.1664244844324!2d140.96773297610713!3d42.31764897119696!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f9fdaa0cc7b06cf%3A0x5e43ac80c5cfadc3!2sAjino%20daioh%20Muroran%20main%20store!5e0!3m2!1sen!2sph!4v1737011579839!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
1053.  
1054.  
1055.  
1056. <h3 class="wp-block-heading">Rantan-tei (蘭たん亭)</h3>
1057.  
1058.  
1059.  
1060. <p>The menu is extensive and offers a variety of dishes, including the regular curry ramen, a summer limited cold curry ramen, and curry miso ramen. Most notably, they have developed an original spice blend (combining 8 types of spices such as garam masala and cumin) that allows customers to adjust the heat to their liking. With its creatively designed menu, it is popular with both locals and tourists.</p>
1061.  
1062.  
1063.  
1064. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/gURMLmf1Ug7gAR5j9">1-32-3 Wanishi-cho, Muroran City, Hokkaido </a><br>Phone number: 0143-45-5100 <br>Hours open: 11:00~20:00 <br>Website: <a href="https://rantantei-muroran.com/">https://rantantei-muroran.com/</a></p>
1065.  
1066.  
1067.  
1068. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3237.405338531044!2d139.7941794!3d35.7654183!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188f1a5f3529fd%3A0xffa07bf8175559ed!2z44KJ44KT44Gf44KT5Lqt!5e0!3m2!1sja!2sjp!4v1737807583158!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!1d3237.405338531044!2d139.7941794!3d35.7654183!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188f1a5f3529fd%3A0xffa07bf8175559ed!2z44KJ44KT44Gf44KT5Lqt!5e0!3m2!1sja!2sjp!4v1737807583158!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
1069.  
1070.  
1071.  
1072. <h2 class="wp-block-heading">Summary</h2>
1073.  
1074.  
1075.  
1076. <p>If you ever find yourself in Japan, we hope you’ll have the chance to try Muroran curry ramen for yourself. This hearty and spicy ramen, originally born from a Tomakomai restaurant, has become a local favorite, particularly among factory workers. With its rich, flavorful curry broth and unique noodles, it’s no wonder that it has captured the hearts of so many. Whether you’re visiting Muroran or enjoying it at a restaurant elsewhere, experiencing this local delicacy is sure to be a memorable culinary adventure. Don’t miss out on this delicious slice of Hokkaido!</p>
1077.  
1078.  
1079.  
1080. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about this ramen dish, we highly recommend exploring other unique Japanese ramen varieties like <a href="https://www.foodinjapan.org/hokkaido/sapporo-ramen/" target="_blank" rel="noreferrer noopener nofollow">Sapporo Miso Ramen</a> and<a href="https://www.foodinjapan.org/kyushu/fukuoka-en/hakata-ramen/" target="_blank" rel="noreferrer noopener nofollow"> Hakata Ramen</a>, to further immerse yourself in Japan’s rich ramen culture.</p>
1081. <p>The post <a href="https://www.foodinjapan.org/hokkaido/muroran-curry-ramen/">Muroran Curry ramen (室蘭カレーラーメン)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1082. ]]></content:encoded>
1084. <wfw:commentRss>https://www.foodinjapan.org/hokkaido/muroran-curry-ramen/feed/</wfw:commentRss>
1085. <slash:comments>0</slash:comments>
1088. </item>
1089. <item>
1090. <title>Okuzukake (おくずかけ)</title>
1091. <link>https://www.foodinjapan.org/tohoku/miyagi/okuzukake/</link>
1092. <comments>https://www.foodinjapan.org/tohoku/miyagi/okuzukake/#respond</comments>
1094. <dc:creator><![CDATA[Krisha]]></dc:creator>
1095. <pubDate>Wed, 22 Jan 2025 13:05:46 +0000</pubDate>
1096. <category><![CDATA[Miyagi]]></category>
1097. <category><![CDATA[Tohoku]]></category>
1098. <category><![CDATA[Japanese food]]></category>
1099. <category><![CDATA[Local food in Japan]]></category>
1100. <category><![CDATA[okuzukake]]></category>
1101. <category><![CDATA[regionalfoodjapan]]></category>
1102. <category><![CDATA[Traditional Food in Japan]]></category>
1103. <category><![CDATA[warmth dishes]]></category>
1104. <category><![CDATA[winter food]]></category>
1105. <category><![CDATA[おくずかけ]]></category>
1106. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23285</guid>
1107.  
1108. <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>
1109. <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>
1110. <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>
1111. ]]></description>
1112. <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>
1113. <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>
1114.  
1115.  
1116.  
1117. <h2 class="wp-block-heading">What is Okuzukake?</h2>
1118.  
1119.  
1120.  
1121. <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>
1122.  
1123.  
1124.  
1125. <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>
1126.  
1127.  
1128.  
1129. <h2 class="wp-block-heading">Okuzukake History</h2>
1130.  
1131.  
1132.  
1133. <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>
1134.  
1135.  
1136.  
1137. <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>
1138.  
1139.  
1140.  
1141. <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>
1142.  
1143.  
1144.  
1145. <h2 class="wp-block-heading">FAQ</h2>
1146.  
1147.  
1148.  
1149. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1150. <div class="swell-block-faq__item"><dt class="faq_q">What are the main ingredients of okuzukake?</dt><dd class="faq_a">
1151. <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>
1152. </dd></div>
1153.  
1154.  
1155.  
1156. <div class="swell-block-faq__item"><dt class="faq_q">What is the origin of okuzukake?</dt><dd class="faq_a">
1157. <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>
1158. </dd></div>
1159. </dl>
1160. <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>
1161.  
1162.  
1163.  
1164. <h2 class="wp-block-heading">Okuzukake Recipe</h2>
1165.  
1166.  
1167.  
1168. <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>
1169.  
1170.  
1171.  
1172. <div class="wp-block-group is-stack is-style-dent_box">
1173. <h3 class="wp-block-heading">How to make?</h3>
1174.  
1175.  
1176.  
1177. <div class="swell-block-step" data-num-style="circle">
1178. <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">
1179. <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>
1180. </div></div>
1181.  
1182.  
1183.  
1184. <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">
1185. <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>
1186. </div></div>
1187.  
1188.  
1189.  
1190. <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">
1191. <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>
1192. </div></div>
1193. </div>
1194. </div>
1195.  
1196.  
1197.  
1198. <h2 class="wp-block-heading">Recommended Restaurants</h2>
1199.  
1200.  
1201.  
1202. <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>
1203.  
1204.  
1205.  
1206. <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>
1207.  
1208.  
1209.  
1210. <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>
1211.  
1212.  
1213.  
1214. <h2 class="wp-block-heading">Gotsu-san Delicatessen ( 惣菜店 ごっつぉうさん )</h2>
1215.  
1216.  
1217.  
1218. <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>
1219.  
1220.  
1221.  
1222. <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>
1223.  
1224.  
1225.  
1226. <h2 class="wp-block-heading">Summary</h2>
1227.  
1228.  
1229.  
1230. <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>
1231.  
1232.  
1233.  
1234. <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>
1235.  
1236.  
1237.  
1238. <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>
1239. <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>
1240. ]]></content:encoded>
1242. <wfw:commentRss>https://www.foodinjapan.org/tohoku/miyagi/okuzukake/feed/</wfw:commentRss>
1243. <slash:comments>0</slash:comments>
1246. </item>
1247. <item>
1248. <title>Convenience store onigiri</title>
1249. <link>https://www.foodinjapan.org/japan/convenience-store-onigiri/</link>
1250. <comments>https://www.foodinjapan.org/japan/convenience-store-onigiri/#respond</comments>
1252. <dc:creator><![CDATA[ryo]]></dc:creator>
1253. <pubDate>Tue, 21 Jan 2025 07:28:48 +0000</pubDate>
1254. <category><![CDATA[Japan]]></category>
1255. <category><![CDATA[7-Eleven food culture]]></category>
1256. <category><![CDATA[convenience store cuisine]]></category>
1257. <category><![CDATA[Japanese convenience store menu]]></category>
1258. <category><![CDATA[Japanese convenience store onigiri]]></category>
1259. <category><![CDATA[Japanese rice ball]]></category>
1260. <category><![CDATA[japanese street food]]></category>
1261. <category><![CDATA[popular Japanese fast food]]></category>
1262. <category><![CDATA[portable rice triangles]]></category>
1263. <category><![CDATA[quick Japanese meals]]></category>
1264. <category><![CDATA[rice ball]]></category>
1265. <category><![CDATA[rice ball varieties]]></category>
1266. <guid isPermaLink="false">https://www.foodinjapan.org/?p=24281</guid>
1267.  
1268. <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>
1269. <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>
1270. <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>
1271. ]]></description>
1272. <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>
1273. <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>
1274.  
1275.  
1276.  
1277. <h2 class="wp-block-heading">Types of convenience store onigiri</h2>
1278.  
1279.  
1280.  
1281. <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>
1282.  
1283.  
1284.  
1285. <h3 class="wp-block-heading">Variety of fillings of convenience store onigiri</h3>
1286.  
1287.  
1288.  
1289. <h4 class="wp-block-heading">Classic Fillings </h4>
1290.  
1291.  
1292.  
1293. <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>
1294.  
1295.  
1296.  
1297. <h4 class="wp-block-heading">Region-Specific Fillings</h4>
1298.  
1299.  
1300.  
1301. <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>
1302.  
1303.  
1304.  
1305. <h4 class="wp-block-heading">New Trend Fillings</h4>
1306.  
1307.  
1308.  
1309. <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>
1310.  
1311.  
1312.  
1313. <h4 class="wp-block-heading">Convenience Store-Specific Fillings</h4>
1314.  
1315.  
1316.  
1317. <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>
1318.  
1319.  
1320.  
1321. <h4 class="wp-block-heading">Health-Conscious Fillings</h4>
1322.  
1323.  
1324.  
1325. <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>
1326.  
1327.  
1328.  
1329. <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>
1330.  
1331.  
1332.  
1333. <h3 class="wp-block-heading">Types of Flavors</h3>
1334.  
1335.  
1336.  
1337. <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>
1338.  
1339.  
1340.  
1341. <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>
1342.  
1343.  
1344.  
1345. <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>
1346.  
1347.  
1348.  
1349. <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>
1350.  
1351.  
1352.  
1353. <h2 class="wp-block-heading">Differences convenience store onigiri</h2>
1354.  
1355.  
1356.  
1357. <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>
1358.  
1359.  
1360.  
1361. <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>
1362.  
1363.  
1364.  
1365. <h3 class="wp-block-heading">Seven-Eleven Onigiri</h3>
1366.  
1367.  
1368.  
1369. <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>
1370.  
1371.  
1372.  
1373. <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>
1374.  
1375.  
1376.  
1377. <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>
1378.  
1379.  
1380.  
1381. <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>
1382.  
1383.  
1384.  
1385. <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>
1386.  
1387.  
1388.  
1389. <h3 class="wp-block-heading">FamilyMart Onigiri</h3>
1390.  
1391.  
1392.  
1393. <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>
1394.  
1395.  
1396.  
1397. <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>
1398.  
1399.  
1400.  
1401. <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>
1402.  
1403.  
1404.  
1405. <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>
1406.  
1407.  
1408.  
1409. <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>
1410.  
1411.  
1412.  
1413. <h3 class="wp-block-heading">Lawson Onigiri</h3>
1414.  
1415.  
1416.  
1417. <p>This appears to be describing onigiri offerings at a store or chain. Let me transform these points into a clear, flowing description:</p>
1418.  
1419.  
1420.  
1421. <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>
1422.  
1423.  
1424.  
1425. <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>
1426.  
1427.  
1428.  
1429. <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>
1430.  
1431.  
1432.  
1433. <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>
1434.  
1435.  
1436.  
1437. <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>
1438.  
1439.  
1440.  
1441. <h2 class="wp-block-heading">How to open convenience store onigiri</h2>
1442.  
1443.  
1444.  
1445. <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
1446. " 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
1447. " class="lazyload wp-image-24527"/></figure>
1448.  
1449.  
1450.  
1451. <p>To enjoy onigiri at its best, here’s an easy guide to opening it properly:</p>
1452.  
1453.  
1454.  
1455. <ol start="1" class="wp-block-list">
1456. <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>
1457.  
1458.  
1459.  
1460. <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>
1461.  
1462.  
1463.  
1464. <li><strong>Take small bites</strong> when eating the onigiri. This way, you can enjoy the fillings evenly with every bite!</li>
1465. </ol>
1466.  
1467.  
1468.  
1469. <p>Follow these simple steps to make your convenience store onigiri experience even more delicious!</p>
1470.  
1471.  
1472.  
1473. <h2 class="wp-block-heading">Summary of convenience store onigiri</h2>
1474.  
1475.  
1476.  
1477. <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>
1478.  
1479.  
1480.  
1481. <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>
1482. <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>
1483. ]]></content:encoded>
1485. <wfw:commentRss>https://www.foodinjapan.org/japan/convenience-store-onigiri/feed/</wfw:commentRss>
1486. <slash:comments>0</slash:comments>
1489. </item>
1490. <item>
1491. <title>Nama chocolate (生チョコレート)</title>
1492. <link>https://www.foodinjapan.org/japan/nama-chocolate/</link>
1493. <comments>https://www.foodinjapan.org/japan/nama-chocolate/#respond</comments>
1495. <dc:creator><![CDATA[Krisha]]></dc:creator>
1496. <pubDate>Fri, 17 Jan 2025 10:26:38 +0000</pubDate>
1497. <category><![CDATA[Japan]]></category>
1498. <category><![CDATA[chocolate]]></category>
1499. <category><![CDATA[Japanese confectionery]]></category>
1500. <category><![CDATA[Japanese food]]></category>
1501. <category><![CDATA[japanese sweets]]></category>
1502. <category><![CDATA[Local food in Japan]]></category>
1503. <category><![CDATA[nama chocolate]]></category>
1504. <category><![CDATA[souvenir]]></category>
1505. <category><![CDATA[sweets]]></category>
1506. <category><![CDATA[Traditional Food in Japan]]></category>
1507. <category><![CDATA[生チョコレート]]></category>
1508. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23272</guid>
1509.  
1510. <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>
1511. <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>
1512. <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>
1513. ]]></description>
1514. <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>
1515. <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>
1516.  
1517.  
1518.  
1519. <h2 class="wp-block-heading">What is Nama chocolate?</h2>
1520.  
1521.  
1522.  
1523. <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>
1524.  
1525.  
1526.  
1527. <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>
1528.  
1529.  
1530.  
1531. <h3 class="wp-block-heading">Couverture Chocolate</h3>
1532.  
1533.  
1534.  
1535. <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>
1536.  
1537.  
1538.  
1539. <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>
1540.  
1541.  
1542.  
1543. <h2 class="wp-block-heading">Nama chocolate History</h2>
1544.  
1545.  
1546.  
1547. <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>
1548.  
1549.  
1550.  
1551. <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>
1552.  
1553.  
1554.  
1555. <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>
1556.  
1557.  
1558.  
1559. <h2 class="wp-block-heading">Difference between Regular chocolate and Raw chocolate</h2>
1560.  
1561.  
1562.  
1563. <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>
1564.  
1565.  
1566.  
1567. <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>
1568.  
1569.  
1570.  
1571. <h2 class="wp-block-heading">FAQ</h2>
1572.  
1573.  
1574.  
1575. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1576. <div class="swell-block-faq__item"><dt class="faq_q">What is raw chocolate?</dt><dd class="faq_a">
1577. <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>
1578. </dd></div>
1579.  
1580.  
1581.  
1582. <div class="swell-block-faq__item"><dt class="faq_q">What is the shelf life of raw chocolate?</dt><dd class="faq_a">
1583. <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>
1584. </dd></div>
1585.  
1586.  
1587.  
1588. <div class="swell-block-faq__item"><dt class="faq_q">How can I enjoy raw chocolate?</dt><dd class="faq_a">
1589. <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>
1590. </dd></div>
1591. </dl>
1592. <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>
1593.  
1594.  
1595.  
1596. <h2 class="wp-block-heading">Nama chocolate Recipe</h2>
1597.  
1598.  
1599.  
1600. <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>
1601.  
1602.  
1603.  
1604. <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>
1605.  
1606.  
1607.  
1608. <div class="wp-block-group is-stack is-style-dent_box">
1609. <h3 class="wp-block-heading">How to make raw chocolate?</h3>
1610.  
1611.  
1612.  
1613. <div class="swell-block-step" data-num-style="circle">
1614. <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">
1615. <p>Finely chop the chocolate and place it in a bowl. Line a tray (11 x 11 cm) with parchment paper.</p>
1616. </div></div>
1617.  
1618.  
1619.  
1620. <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">
1621. <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>
1622. </div></div>
1623.  
1624.  
1625.  
1626. <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">
1627. <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>
1628. </div></div>
1629. </div>
1630. </div>
1631.  
1632.  
1633.  
1634. <h2 class="wp-block-heading">Nama chocolate Stores</h2>
1635.  
1636.  
1637.  
1638. <h3 class="wp-block-heading">Sils Maria (シルスマリア)</h3>
1639.  
1640.  
1641.  
1642. <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>
1643.  
1644.  
1645.  
1646. <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>
1647.  
1648.  
1649.  
1650. <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>
1651.  
1652.  
1653.  
1654. <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>
1655.  
1656.  
1657.  
1658. <h2 class="wp-block-heading">Conclusion</h2>
1659.  
1660.  
1661.  
1662. <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>
1663.  
1664.  
1665.  
1666. <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>
1667. <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>
1668. ]]></content:encoded>
1670. <wfw:commentRss>https://www.foodinjapan.org/japan/nama-chocolate/feed/</wfw:commentRss>
1671. <slash:comments>0</slash:comments>
1674. </item>
1675. <item>
1676. <title>Mentaiko pasta (明太子パスタ)</title>
1677. <link>https://www.foodinjapan.org/japan/mentaiko-pasta/</link>
1678. <comments>https://www.foodinjapan.org/japan/mentaiko-pasta/#respond</comments>
1680. <dc:creator><![CDATA[Krisha]]></dc:creator>
1681. <pubDate>Wed, 15 Jan 2025 11:57:04 +0000</pubDate>
1682. <category><![CDATA[Japan]]></category>
1683. <category><![CDATA[cod roe]]></category>
1684. <category><![CDATA[Japanese food]]></category>
1685. <category><![CDATA[Local food in Japan]]></category>
1686. <category><![CDATA[mentaiko]]></category>
1687. <category><![CDATA[mentaiko pasta]]></category>
1688. <category><![CDATA[pasta]]></category>
1689. <category><![CDATA[spaghetti]]></category>
1690. <category><![CDATA[tarako]]></category>
1691. <category><![CDATA[tarako spaghetti]]></category>
1692. <category><![CDATA[Traditional Food in Japan]]></category>
1693. <category><![CDATA[明太子パスタ]]></category>
1694. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23261</guid>
1695.  
1696. <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>
1697. <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>
1698. <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>
1699. ]]></description>
1700. <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>
1701. <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>
1702.  
1703.  
1704.  
1705. <h2 class="wp-block-heading">What is Mentaiko pasta?</h2>
1706.  
1707.  
1708.  
1709. <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>
1710.  
1711.  
1712.  
1713. <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>
1714.  
1715.  
1716.  
1717. <h3 class="wp-block-heading">Tips for Making Delicious Mentaiko Pasta</h3>
1718.  
1719.  
1720.  
1721. <p class="has-text-align-left is-style-border_left"><strong>Tip 1: Don&#8217;t Overcook the Mentaiko</strong></p>
1722.  
1723.  
1724.  
1725. <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>
1726.  
1727.  
1728.  
1729. <p class="is-style-border_left"><strong>Tip 2: Use a Generous Amount of Butter</strong></p>
1730.  
1731.  
1732.  
1733. <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>
1734.  
1735.  
1736.  
1737. <p class="is-style-border_left"><strong>Tip 3: Put Lots of Mentaiko in It</strong></p>
1738.  
1739.  
1740.  
1741. <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>
1742.  
1743.  
1744.  
1745. <h2 class="wp-block-heading">Mentaiko pasta History</h2>
1746.  
1747.  
1748.  
1749. <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>
1750.  
1751.  
1752.  
1753. <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>
1754.  
1755.  
1756.  
1757. <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>
1758.  
1759.  
1760.  
1761. <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>
1762.  
1763.  
1764.  
1765. <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">
1766. <h2 class="wp-block-heading">How to make Mentaiko pasta / Tarako Spaghetti?</h2>
1767.  
1768.  
1769.  
1770. <div class="swell-block-step" data-num-style="circle">
1771. <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">
1772. <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>
1773. </div></div>
1774.  
1775.  
1776.  
1777. <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">
1778. <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>
1779. </div></div>
1780.  
1781.  
1782.  
1783. <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">
1784. <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>
1785. </div></div>
1786.  
1787.  
1788.  
1789. <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">
1790. <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>
1791. </div></div>
1792. </div>
1793. </div></div>
1794.  
1795.  
1796.  
1797. <hr class="wp-block-separator has-alpha-channel-opacity"/>
1798.  
1799.  
1800.  
1801. <h2 class="wp-block-heading">Representative Types of Mentaiko Pasta</h2>
1802.  
1803.  
1804.  
1805. <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>
1806.  
1807.  
1808.  
1809. <h3 class="wp-block-heading">Mentaiko Cream Pasta</h3>
1810.  
1811.  
1812.  
1813. <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>
1814.  
1815.  
1816.  
1817. <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>
1818.  
1819.  
1820.  
1821. <h3 class="wp-block-heading">Japanese style Mentaiko noodles</h3>
1822.  
1823.  
1824.  
1825. <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>
1826.  
1827.  
1828.  
1829. <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>
1830.  
1831.  
1832.  
1833. <h3 class="wp-block-heading">Mentaiko Carbonara</h3>
1834.  
1835.  
1836.  
1837. <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>
1838.  
1839.  
1840.  
1841. <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>
1842.  
1843.  
1844.  
1845. <h3 class="wp-block-heading">Mentaiko Butter Pasta</h3>
1846.  
1847.  
1848.  
1849. <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>
1850.  
1851.  
1852.  
1853. <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>
1854.  
1855.  
1856.  
1857. <h3 class="wp-block-heading">Mentaiko Spaghetti</h3>
1858.  
1859.  
1860.  
1861. <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>
1862.  
1863.  
1864.  
1865. <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>
1866.  
1867.  
1868.  
1869. <h2 class="wp-block-heading">FAQ</h2>
1870.  
1871.  
1872.  
1873. <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>
1874.  
1875.  
1876.  
1877. <h2 class="wp-block-heading">Recommended Restaurants</h2>
1878.  
1879.  
1880.  
1881. <h3 class="wp-block-heading">Kabe No Ana (壁の穴 渋谷本店)</h3>
1882.  
1883.  
1884.  
1885. <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>
1886.  
1887.  
1888.  
1889. <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>
1890.  
1891.  
1892.  
1893. <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>
1894.  
1895.  
1896.  
1897. <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>
1898.  
1899.  
1900.  
1901. <h2 class="wp-block-heading">Tokyo Tarako Spaghetti ( 東京たらこスパゲティ )</h2>
1902.  
1903.  
1904.  
1905. <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>
1906.  
1907.  
1908.  
1909. <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>
1910.  
1911.  
1912.  
1913. <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>
1914.  
1915.  
1916.  
1917. <h2 class="wp-block-heading">Takeaway</h2>
1918.  
1919.  
1920.  
1921. <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>
1922.  
1923.  
1924.  
1925. <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>
1926.  
1927.  
1928.  
1929. <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>
1930. <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>
1931. ]]></content:encoded>
1933. <wfw:commentRss>https://www.foodinjapan.org/japan/mentaiko-pasta/feed/</wfw:commentRss>
1934. <slash:comments>0</slash:comments>
1937. </item>
1938. </channel>
1939. </rss>
1940.  

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

1. Download the "valid RSS" banner.

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

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

   <a href="http://www.feedvalidator.org/check.cgi?url=https%3A//www.foodinjapan.org/feed/"><img src="valid-rss-rogers.png" alt="[Valid RSS]" title="Validate my RSS feed" /></a>

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

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

Home · About · News · Docs · Terms