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

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14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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30. <item>
31. <title>Zabuton (ざぶとん)</title>
32. <link>https://www.foodinjapan.org/japan/zabuton/</link>
33. <comments>https://www.foodinjapan.org/japan/zabuton/#comments</comments>
35. <dc:creator><![CDATA[Krisha]]></dc:creator>
36. <pubDate>Sun, 06 Apr 2025 15:55:23 +0000</pubDate>
37. <category><![CDATA[Japan]]></category>
38. <category><![CDATA[beef]]></category>
39. <category><![CDATA[Japanese food]]></category>
40. <category><![CDATA[Local food in Japan]]></category>
41. <category><![CDATA[meat]]></category>
42. <category><![CDATA[shoulder loin]]></category>
43. <category><![CDATA[Traditional Food in Japan]]></category>
44. <category><![CDATA[zabuton]]></category>
45. <category><![CDATA[ざぶとん]]></category>
46. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25532</guid>
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49. <p>If you’re a fan of Japanese yakiniku, you may have heard of zabuton—a rare and highly prized cut of beef. Known for its incredible marbling and melt-in-your-mouth texture, this special part of the shoulder loin offers a rich, juicy flavor that meat lovers can’t resist. But what makes It so unique, and why is it [&#8230;]</p>
50. <p>The post <a href="https://www.foodinjapan.org/japan/zabuton/">Zabuton (ざぶとん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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53. <p>If you’re a fan of Japanese yakiniku, you may have heard of <em>zabuton</em>—a rare and highly prized cut of beef. Known for its incredible marbling and melt-in-your-mouth texture, this special part of the shoulder loin offers a rich, juicy flavor that meat lovers can’t resist. But what makes It so unique, and why is it considered a luxury in Japan? Keep reading to discover the story behind this coveted cut and how it’s best enjoyed!</p>
54.  
55.  
56.  
57. <h2 class="wp-block-heading">What is Zabuton?</h2>
58.  
59.  
60.  
61. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zabuton-1024x684-1.jpg" alt="zabuton beef meat" class="wp-image-25653"/></noscript><img decoding="async" width="640" height="428" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='428'%20viewBox='0%200%20640%20428'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zabuton-1024x684-1.jpg" alt="zabuton beef meat" class="lazyload wp-image-25653"/></figure>
62.  
63.  
64.  
65. <p>Zabuton comes from the shoulder loin, specifically the part closest to the rib. This cut is thick, tender, and finely textured, making it irresistible to meat lovers. Butchers can only take about 3-4kg of zabuton from a single cow, making it a rare delicacy. The term &#8220;Zabuton&#8221; often comes up in conversations about yakiniku. The name comes from its square, tatami mat-like shape and thick texture. Among shoulder loins, zabuton stands out for its exceptionally high marbling, which gives it a soft and juicy texture. This rare cut releases its rich juices when grilled, creating a melt-in-your-mouth experience. &#8220;Zabuton&#8221; is found on the rib side of the &#8220;shoulder roast,&#8221; and was named after the fact that it can be cut into a square shape. At yakiniku restaurants, it is sometimes served as &#8220;premium loin&#8221; or &#8220;premium kalbi.&#8221;</p>
66.  
67.  
68.  
69. <h2 class="wp-block-heading">Zabuton History</h2>
70.  
71.  
72.  
73. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bb0c7651116229f45fe26f0a70e08fdce79dab21f8fe06a1c8f7806250a248c5.jpg" alt="meat zabuton" class="wp-image-25650"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bb0c7651116229f45fe26f0a70e08fdce79dab21f8fe06a1c8f7806250a248c5.jpg" alt="meat zabuton" class="lazyload wp-image-25650"/></figure>
74.  
75.  
76.  
77. <p>Zabuton (ざぶとん) is a premium wagyu beef cut from the shoulder loin. Named after its square shape resembling a traditional Japanese cushion. Its history is tied to the rise of yakiniku culture, gaining recognition in the 1970s and 1980s as Japan’s wagyu industry flourished. Known for its rich marbling and tender texture, zabuton became a prized cut in high-end yakiniku restaurants. With only 3-4kg available per cow, it remains a rare and luxurious choice, highly sought after for its melt-in-your-mouth experience.</p>
78.  
79.  
80.  
81. <h2 class="wp-block-heading">Zabuton Characteristics</h2>
82.  
83.  
84.  
85. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="361" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/region-haneshita.jpg" alt="zabuton on wooden chopping board" class="wp-image-25652"/></noscript><img decoding="async" width="640" height="361" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='361'%20viewBox='0%200%20640%20361'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/region-haneshita.jpg" alt="zabuton on wooden chopping board" class="lazyload wp-image-25652"/></figure>
86.  
87.  
88.  
89. <p>Zabuton offers a luxurious melting texture and deep, rich flavor. While beautifully marbled, it also retains the delicious, meaty essence characteristic of the shoulder loin. Despite its high fat content, it delivers an elegant taste without any unpleasant aftertaste. Often sold as &#8220;special loin,&#8221; this cut is prized for its exceptional tenderness.</p>
90.  
91.  
92.  
93. <p>For the best experience, enjoy this dish thinly sliced to preserve its delicate texture. Light grilling enhances its tenderness and allows the fat to release its full flavor. Its rich marbling pairs perfectly with beer or highballs, while its deep meaty taste also complements red wine or &#8220;black wine made specifically for meat.</p>
94.  
95.  
96.  
97. <h2 class="wp-block-heading">FAQ</h2>
98.  
99.  
100.  
101. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
102. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is zabuton meat from</dt><dd class="faq_a">
103. <p>Zabuton is a cut of beef located in the belly of the cow, characterized by its tender and juicy meat. It is generally popular as a lean and flavorful meat.</p>
104. </dd></div>
105.  
106.  
107.  
108. <div class="swell-block-faq__item"><dt class="faq_q">What are the key points when cooking zabuton?</dt><dd class="faq_a">
109. <p>The key points when cooking zabuton are proper heat control and cooking time. It is often served as yakiniku or steak, and lightly searing it before it is fully cooked can enhance the meat&#8217;s tenderness and flavor.</p>
110. </dd></div>
111. </dl>
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113.  
114.  
115.  
116. <h2 class="wp-block-heading">Final Thoughts</h2>
117.  
118.  
119.  
120. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/149374439.jpg" alt="beef" class="wp-image-25649"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/149374439.jpg" alt="beef" class="lazyload wp-image-25649"/></figure>
121.  
122.  
123.  
124. <p>Zabu ton is a truly special cut of beef that showcases the rich marbling and tenderness that make wagyu so exceptional. Whether enjoyed at a high-end yakiniku restaurant or purchased fresh to grill at home, this rare and flavorful cut offers a melt-in-your-mouth experience that’s worth seeking out. If you have the chance to visit Japan, don’t miss the opportunity to try this dish for yourself—you won’t regret it!</p>
125.  
126.  
127.  
128. <p class="has-border -border04 is-style-bg_stripe">You might also love other richly marbled cuts like misuji (top blade) or sirloin, both offering their own unique textures and flavors—be sure to try them on your next <a href="https://www.foodinjapan.org/tag/yakiniku/">yakiniku </a>adventure!</p>
129. <p>The post <a href="https://www.foodinjapan.org/japan/zabuton/">Zabuton (ざぶとん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
130. ]]></content:encoded>
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133. <slash:comments>1</slash:comments>
136. </item>
137. <item>
138. <title>Houtyou (鮑腸)</title>
139. <link>https://www.foodinjapan.org/kyushu/ooita/houtyou/</link>
140. <comments>https://www.foodinjapan.org/kyushu/ooita/houtyou/#respond</comments>
142. <dc:creator><![CDATA[Krisha]]></dc:creator>
143. <pubDate>Sat, 05 Apr 2025 12:19:04 +0000</pubDate>
144. <category><![CDATA[Kyushu]]></category>
145. <category><![CDATA[Ooita]]></category>
146. <category><![CDATA[houcho]]></category>
147. <category><![CDATA[houtyou]]></category>
148. <category><![CDATA[Japanese food]]></category>
149. <category><![CDATA[Local food in Japan]]></category>
150. <category><![CDATA[Traditional Food in Japan]]></category>
151. <category><![CDATA[鮑腸]]></category>
152. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25850</guid>
153.  
154. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
155. <p>Houtyou is a unique and traditional noodle dish from Japan, known for its exceptionally long, hand-stretched noodles that can extend over two meters. Once a special treat enjoyed during festivals and gatherings, it has become a rare delicacy due to its time-consuming preparation. Read on to discover what makes this dish so special and how [&#8230;]</p>
156. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/houtyou/">Houtyou (鮑腸)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
157. ]]></description>
158. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
159. <p>Houtyou is a unique and traditional noodle dish from Japan, known for its exceptionally long, hand-stretched noodles that can extend over two meters. Once a special treat enjoyed during festivals and gatherings, it has become a rare delicacy due to its time-consuming preparation. Read on to discover what makes this dish so special and how it continues to be enjoyed today.</p>
160.  
161.  
162.  
163. <h2 class="wp-block-heading">What is Houtyou?</h2>
164.  
165.  
166.  
167. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20141118_02.jpg" alt="Houtyou" class="wp-image-25926"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20141118_02.jpg" alt="Houtyou" class="lazyload wp-image-25926"/></figure>
168.  
169.  
170.  
171. <p>In Japan, people consider <em>houtyou</em> (鮑腸), the intestines of abalone (awabi, 鮑), a delicacy. Chefs often prepare it as <em>tsukudani</em> (佃煮) by simmering it in soy sauce, mirin, and sugar to create a sweet-savory dish that pairs well with rice or sake. It looks exactly like&nbsp;udon noodles, but when you pick them up with chopsticks,&nbsp;each noodle is over 2 meters long.&nbsp; Some high-end restaurants and seafood markets serve fresh abalone intestines as part of sashimi or sushi, highlighting their briny and slightly bitter taste.</p>
172.  
173.  
174.  
175. <h2 class="wp-block-heading">Houtyou History</h2>
176.  
177.  
178.  
179. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AS20240402003745.jpg" alt="houtyou with chopsticks" class="wp-image-25928"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AS20240402003745.jpg" alt="houtyou with chopsticks" class="lazyload wp-image-25928"/></figure>
180.  
181.  
182.  
183. <p>Houchou, a traditional dish from the Hetsugi area, has a long history and features a single noodle stretched to nearly three meters. People in the region have passed down the custom of dipping it in flavorful soup stock since ancient times. Documents from the Edo period recorded both its preparation method and the unique way of eating it. Once popular in Oita City and its surrounding areas, Houchou gradually disappeared from home cooking due to its time-consuming preparation. Making Houchou requires significant time and effort, so it has become increasingly rare in restaurants. The thickness and texture of the noodles vary depending on the maker, resulting in diverse flavors even in home-cooked versions. Since the noodles exceed two meters in length, people bite them off as they dip them in soup rather than slurping. The soup, enhanced with a squeeze of Oita’s local <em>kabosu</em>, adds a refreshing touch.</p>
184.  
185.  
186.  
187. <h2 class="wp-block-heading"><strong>Special Occasions and Seasonal Traditions</strong></h2>
188.  
189.  
190.  
191. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/640x640_rect_73cb0c13759bbde8c57b0f6d2bd897c4.jpg" alt="hocho" class="wp-image-25930"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/640x640_rect_73cb0c13759bbde8c57b0f6d2bd897c4.jpg" alt="hocho" class="lazyload wp-image-25930"/></figure>
192.  
193.  
194.  
195. <p>&#8220;Dango-jiru&#8221; and &#8220;Yaseuma,&#8221; made from kneaded wheat flour, are well-known local dishes of Oita. However, one of the defining characteristics of &#8220;Awa-cho&#8221; is its hand-stretched noodles, which extend over two meters in length. Due to its labor-intensive preparation, Awa-cho is not an everyday dish but is traditionally served on special occasions like Obon and festivals to welcome guests.</p>
196.  
197.  
198.  
199. <h2 class="wp-block-heading"><strong>Preparation and Eating Style</strong></h2>
200.  
201.  
202.  
203. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_1.jpg" alt="Houtyou (鮑腸)" class="wp-image-25927"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_1.jpg" alt="Houtyou (鮑腸)" class="lazyload wp-image-25927"/></figure>
204.  
205.  
206.  
207. <p>To make the noodles, locals  mixed, kneaded, and left to rest flour, salt, and water for about an hour, allowing the gluten to develop for better elasticity. After boiling, they rinsed them in cold water to create a firm, chewy texture. Unlike other noodles, locals eat Awa-cho with a dipping sauce made from a rich dashi broth of dried shiitake mushrooms and dried sardines—both specialties of Oita—seasoned with ground sesame, grated ginger, <em>kabosu</em> citrus, and spring onions. Because the noodles exceed two meters in length, diners cut them into smaller pieces with chopsticks while eating.</p>
208.  
209.  
210.  
211. <h2 class="wp-block-heading">Summary</h2>
212.  
213.  
214.  
215. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zSyuq5_Swt.jpg" alt="houtyou noodles" class="wp-image-25929"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zSyuq5_Swt.jpg" alt="houtyou noodles" class="lazyload wp-image-25929"/></figure>
216.  
217.  
218.  
219. <p>While it has become less common over time, you can still find it in select places, especially in Oita. If you have the chance, don’t miss the opportunity to try this traditional dish and savor its distinctive texture and taste. Be sure to seek it out during your visit to Japan and experience a piece of history through its flavors!</p>
220.  
221.  
222.  
223. <p class="has-border -border04 is-style-bg_stripe">If you enjoy unique and regionally inspired noodle dishes like Houtyou, you might also want to try <em><a href="https://www.foodinjapan.org/kyushu/kumamoto/dago-jiru/">Dango-jiru</a></em> or <em>Yaseuma</em>, both traditional specialties from Oita that showcase the rich flavors of Japan’s local cuisine.</p>
224. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/houtyou/">Houtyou (鮑腸)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
225. ]]></content:encoded>
227. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/houtyou/feed/</wfw:commentRss>
228. <slash:comments>0</slash:comments>
231. </item>
232. <item>
233. <title>Misuji (ミスジ)</title>
234. <link>https://www.foodinjapan.org/japan/misuji/</link>
235. <comments>https://www.foodinjapan.org/japan/misuji/#respond</comments>
237. <dc:creator><![CDATA[Krisha]]></dc:creator>
238. <pubDate>Thu, 03 Apr 2025 15:26:32 +0000</pubDate>
239. <category><![CDATA[Japan]]></category>
240. <category><![CDATA[beef]]></category>
241. <category><![CDATA[Japanese food]]></category>
242. <category><![CDATA[Local food in Japan]]></category>
243. <category><![CDATA[meat]]></category>
244. <category><![CDATA[misuji]]></category>
245. <category><![CDATA[Traditional Food in Japan]]></category>
246. <category><![CDATA[ミスジ]]></category>
247. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25521</guid>
248.  
249. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
250. <p>Are you familiar with the beef cut &#8220;misuji&#8221;? Many people may have eaten it at yakiniku restaurants. However, surprisingly few people know what part of the cow it is. Known for its incredible tenderness and rich marbling, this rare cut is highly prized among meat lovers. Whether grilled as yakiniku, served as a juicy steak, [&#8230;]</p>
251. <p>The post <a href="https://www.foodinjapan.org/japan/misuji/">Misuji (ミスジ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
252. ]]></description>
253. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
254. <p>Are you familiar with the beef cut &#8220;misuji&#8221;? Many people may have eaten it at yakiniku restaurants. However, surprisingly few people know what part of the cow it is. Known for its incredible tenderness and rich marbling, this rare cut is highly prized among meat lovers. Whether grilled as yakiniku, served as a juicy steak, or enjoyed in shabu-shabu, misuji offers a melt-in-your-mouth experience unlike any other. In this article, we will explain the characteristics of this dish, how to eat it deliciously. Curious about what makes it so special and how best to enjoy it? Keep reading to discover the secrets behind this delicious cut of beef!</p>
255.  
256.  
257.  
258. <h2 class="wp-block-heading">What is Misuji?</h2>
259.  
260.  
261.  
262. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/80ffac926e000b74347f1bc6d1848a77.jpg" alt="raw misuji" class="wp-image-25631"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/80ffac926e000b74347f1bc6d1848a77.jpg" alt="raw misuji" class="lazyload wp-image-25631"/></figure>
263.  
264.  
265.  
266. <p>Misuji is a rare and highly prized cut of beef taken from the inside of a cow’s shoulder blade, named for the three lines running through it. This cut is famous for its exceptional tenderness, fine marbling, and balanced fat-to-lean ratio, making it both flavorful and easy to eat. With only 2 to 3 kg available per cow, its rarity adds to its popularity. The marbling enhances its rich taste and melt-in-your-mouth texture, often compared to beef tongue but even softer.</p>
267.  
268.  
269.  
270. <h2 class="wp-block-heading">Misuji History</h2>
271.  
272.  
273.  
274. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokujoukarubi-1200x800-1.jpg" alt="misuji plating" class="wp-image-25634"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokujoukarubi-1200x800-1.jpg" alt="misuji plating" class="lazyload wp-image-25634"/></figure>
275.  
276.  
277.  
278. <p>Misuji (ミスジ) is a prized but lesser-known beef cut in Japan. Butchers and chefs traditionally appreciated it for its marbling and tenderness. This cut wasn&#8217;t widely available to the public. Specialty restaurants or high-end butchers often reserved misuji. Yakiniku culture rose in Japan after World War II. This trend helped the beef gain popularity. People began appreciating different beef cuts beyond sirloin and ribeye. Gourmet dining grew in the late 20th century. Wagyu beef became increasingly sought after. It emerged as a premium cut during this period. High-end yakiniku restaurants now feature this special meat. Steak establishments also showcase misuji on exclusive menus.</p>
279.  
280.  
281.  
282. <h2 class="wp-block-heading">Best way to eat misuji</h2>
283.  
284.  
285.  
286. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CrlnS198KwuMtMFH3NNM5ikXrYTQtY8EpbuD2C44.jpg" alt="cooked misuji" class="wp-image-25632"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CrlnS198KwuMtMFH3NNM5ikXrYTQtY8EpbuD2C44.jpg" alt="cooked misuji" class="lazyload wp-image-25632"/></figure>
287.  
288.  
289.  
290. <p>Locals enjoy Misuji in various ways, with yakiniku, steak, and shabu-shabu being the most popular methods. For yakiniku, grilling it over charcoal or on a hot plate enhances its juiciness, but you should not overcook it, as it can become dry if the core temperature exceeds 70°C. It pairs well with soy sauce, especially wasabi soy sauce or a rich sauce. As a steak, it is best when brought to room temperature before grilling to ensure even cooking. For shabu-shabu, thinly sliced it offers a different texture, making it a great way to experience its tenderness in a delicate broth.</p>
291.  
292.  
293.  
294. <h2 class="wp-block-heading">FAQ</h2>
295.  
296.  
297.  
298. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
299. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is misuji?</dt><dd class="faq_a">
300. <p>Misuji is located on the inside of the shoulder blade of the cow, and is part of the &#8220;arm meat&#8221; from the shoulder to the arm. A characteristic feature is that there are three streaks (suji) in the cross section.</p>
301. </dd></div>
302.  
303.  
304.  
305. <div class="swell-block-faq__item"><dt class="faq_q">How do you recommend cooking misuji meat?</dt><dd class="faq_a">
306. <p>Misuji is tender and has a strong flavor, so it is ideal for yakiniku and steak. However, it tends to become hard if overcooked, so rare to medium is recommended.</p>
307. </dd></div>
308. </dl>
309. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the cow is misuji?","acceptedAnswer":{"@type":"Answer","text":"<p>Misuji is located on the inside of the shoulder blade of the cow, and is part of the \"arm meat\" from the shoulder to the arm. A characteristic feature is that there are three streaks (suji) in the cross section.<\/p>"}},{"@type":"Question","name":"How do you recommend cooking misuji meat?","acceptedAnswer":{"@type":"Answer","text":"<p>Misuji is tender and has a strong flavor, so it is ideal for yakiniku and steak. However, it tends to become hard if overcooked, so rare to medium is recommended.<\/p>"}}]}</script>
310.  
311.  
312.  
313. <h2 class="wp-block-heading">Restaurant</h2>
314.  
315.  
316.  
317. <h3 class="wp-block-heading">Yakiniku Seikouen Ikebukuro West Exit Main Store</h3>
318.  
319.  
320.  
321. <p>A long-established yakiniku restaurant located a 2-minute walk from the West Exit of Ikebukuro Station. They use A5-rank Japanese Black beef and boast a rich menu including the rare cut, Misuji. Private rooms are also available, making it ideal for entertaining guests or special occasions.</p>
322.  
323.  
324.  
325. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/pDpaud24rfdhPXYMA" target="_blank" rel="noreferrer noopener">Rosa Kaikan 1F, 1-37-12 Nishi-Ikebukuro, Toshima-ku, Tokyo</a>  <br>Phone number: 03-3983-1735  <br>Business hours: 11:00-23:00 (Lunch 11:00-15:00, Last Order 22:00)  <br>Website: <a href="http://www.seiko-en.jp/shop_info/ike_nishi.html" target="_blank" rel="noreferrer noopener">Seikouen Official Website</a></p>
326.  
327.  
328.  
329. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3238.7502056922112!2d139.7092514!3d35.732361399999995!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d5e7b6033b5%3A0xce104900ce3b7a47!2z5riF5rGf6IuRIOaxoOiii-ilv-WPo-acrOW6lw!5e0!3m2!1sja!2sjp!4v1743855272691!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!1d3238.7502056922112!2d139.7092514!3d35.732361399999995!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d5e7b6033b5%3A0xce104900ce3b7a47!2z5riF5rGf6IuRIOaxoOiii-ilv-WPo-acrOW6lw!5e0!3m2!1sja!2sjp!4v1743855272691!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
330.  
331.  
332.  
333. <h3 class="wp-block-heading">Papp HOUSE Gakugei Daigaku Branch</h3>
334.  
335.  
336.  
337. <p>A yakiniku restaurant located a 4-minute walk from the East Exit of Gakugei Daigaku Station. You can enjoy A5-rank Wagyu beef, including the rare cut Misuji. They offer high-quality meat in a casual atmosphere with good cost performance. The meat, grilled over charcoal, is fragrant and juicy.</p>
338.  
339.  
340.  
341. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/sNPLbTtdkubDtSb19" target="_blank" rel="noreferrer noopener">2-15-18 Takaban, Meguro-ku, Tokyo</a>  <br>Phone number: 03-3793-0290  <br>Business hours: Monday, Wednesday-Sunday, and holidays 16:00-22:00 (Food Last Order 21:00, Drink Last Order 21:30)  <br>Website: <a href="https://paphouse.owst.jp/" target="_blank" rel="noreferrer noopener">Papp HOUSE Official Website</a></p>
342.  
343.  
344.  
345. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.9166639320592!2d139.6872459!3d35.6297809!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f4cc3909bdc5%3A0x6a0bb80e22c1016a!2z44Gx44Gj44G3SE9VU0Ug5a2m6Iq45aSn5a2m5bqX!5e0!3m2!1sja!2sjp!4v1743855291306!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!1d3242.9166639320592!2d139.6872459!3d35.6297809!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f4cc3909bdc5%3A0x6a0bb80e22c1016a!2z44Gx44Gj44G3SE9VU0Ug5a2m6Iq45aSn5a2m5bqX!5e0!3m2!1sja!2sjp!4v1743855291306!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
346.  
347.  
348.  
349. <h2 class="wp-block-heading">Final Thoughts</h2>
350.  
351.  
352.  
353. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/misuzi01.jpg" alt="beef" class="wp-image-25633"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/misuzi01.jpg" alt="beef" class="lazyload wp-image-25633"/></figure>
354.  
355.  
356.  
357. <p>Misuji is a rare and exquisite cut of beef that showcases the perfect balance of tenderness, marbling, and rich flavor. Whether grilled, seared, or enjoyed in a hot pot, it offers a melt-in-your-mouth experience that every meat lover should try. If you ever find yourself in Japan, don’t miss the chance to taste authentic misuji at a yakiniku restaurant or specialty butcher. It’s a true delicacy that will leave you wanting more!</p>
358.  
359.  
360.  
361. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about misuji, you might also want to try other richly marbled cuts like zabuton or <a href="https://www.foodinjapan.org/japan/karubi/">karubi</a>, which offer a similarly tender and flavorful experience.</p>
362. <p>The post <a href="https://www.foodinjapan.org/japan/misuji/">Misuji (ミスジ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
363. ]]></content:encoded>
365. <wfw:commentRss>https://www.foodinjapan.org/japan/misuji/feed/</wfw:commentRss>
366. <slash:comments>0</slash:comments>
369. </item>
370. <item>
371. <title>Trying Japanese Food as an International Student: All You Need to Know</title>
372. <link>https://www.foodinjapan.org/article/trying-japanese-food/</link>
373. <comments>https://www.foodinjapan.org/article/trying-japanese-food/#comments</comments>
375. <dc:creator><![CDATA[ryo]]></dc:creator>
376. <pubDate>Wed, 02 Apr 2025 16:04:43 +0000</pubDate>
377. <category><![CDATA[Article]]></category>
378. <category><![CDATA[International]]></category>
379. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26187</guid>
380.  
381. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
382. <p>Studying overseas creates a whole new world of opportunities. Among the most exciting things is experiencing other cultures; Japanese food is one of the best ways to accomplish this. Japan&#8217;s culinary culture is as rich and varied as the country itself, from sushi to ramen. The cultural significance of Japanese food, what to expect while [&#8230;]</p>
383. <p>The post <a href="https://www.foodinjapan.org/article/trying-japanese-food/">Trying Japanese Food as an International Student: All You Need to Know</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
384. ]]></description>
385. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
386. <p>Studying overseas creates a whole new world of opportunities. Among the most exciting things is experiencing other cultures; Japanese food is one of the best ways to accomplish this. Japan&#8217;s culinary culture is as rich and varied as the country itself, from sushi to ramen. The cultural significance of Japanese food, what to expect while eating it for the first time, and recommendations on how to maximize your culinary vacation to Japan will all be covered in this article.</p>
387.  
388.  
389.  
390. <h2 class="wp-block-heading"><a></a><strong>1. Why Japanese Food is Popular Among International Students</strong></h2>
391.  
392.  
393.  
394. <p>Japanese food is not difficult to see why; it has gained popularity all around. Many enjoy it for its subtle flavors, healthy ingredients, and variety. Sushi, for example, could be the most well-known Japanese cuisine worldwide. Though ramen, tempura, and yakitori are just a few of the many other options you can discover equally fascinating. For overseas students, tasting these meals is about experiencing Japanese culture directly rather than just eating.</p>
395.  
396.  
397.  
398. <h2 class="wp-block-heading"><a></a><strong>2. Trying Japanese Food While Studying Abroad</strong></h2>
399.  
400.  
401.  
402. <p>Eating Japanese food while studying overseas is a great way to immerse yourself in a different culture. For many overseas students, it&#8217;s not only about eating but also about experiencing Japan&#8217;s rich history and culture via its gastronomic gifts. From sushi and ramen to tempura and udon, the range of cuisine available is enormous, allowing you a genuine sense of the nation. With so many tests and homework to juggle, studying abroad can occasionally be too much. Academic assistance is there if writing assignments are difficult for you. When deadlines approach and the pressure of balancing studies and food exploration builds, consider using <a href="https://edubirdie.com/">essay service</a> from top-rated writers at EduBirdie to assist with your writing. EduBirdie is known for providing high-quality academic help and connects students with experienced writers to make sure your assignments are delivered on time and meet your standards. This allows you to free up time to discover the local food scene, ensuring you don&#8217;t miss out on authentic dishes. By combining your academic responsibilities with culinary adventures, you create a well-rounded experience abroad.<br><br>Interacting with the local cuisine also allows you to connect with new acquaintances and experience Japanese culture in a pleasurable and unforgettable manner. Remember that as you keep acclating to your studies and life abroad, striking a balance between homework and appreciating Japanese food can help to enhance your time overseas.</p>
403.  
404.  
405.  
406. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="602" height="451" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-4.jpg" alt="sushi teishoku" class="wp-image-26192"/></noscript><img decoding="async" width="602" height="451" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='451'%20viewBox='0%200%20602%20451'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-4.jpg" alt="sushi teishoku" class="lazyload wp-image-26192"/></figure>
407.  
408.  
409.  
410. <h2 class="wp-block-heading"><a></a><strong>3. Common Japanese Dishes Every International Student Should Try</strong></h2>
411.  
412.  
413.  
414. <p>If you’re in Japan, there’s a lot more to discover than sushi. Some of the most popular dishes you should try include:</p>
415.  
416.  
417.  
418. <ul class="wp-block-list">
419. <li><strong>Ramen:</strong> A savory noodle soup that comes with various toppings like pork, eggs, and seaweed. Each region in Japan has its own unique style.<br><br></li>
420.  
421.  
422.  
423. <li><strong>Tempura:</strong> Lightly battered and fried seafood or vegetables. It&#8217;s often served with dipping sauce and rice.<br><br></li>
424.  
425.  
426.  
427. <li><strong>Yakitori:</strong> Grilled skewers of chicken, often seasoned with tare sauce. It’s a tasty, easy-to-eat snack.<br><br></li>
428.  
429.  
430.  
431. <li><strong>Okonomiyaki:</strong> A savory pancake filled with ingredients like cabbage, pork, or seafood. It’s a fun dish to share with friends.<br><br></li>
432.  
433.  
434.  
435. <li><strong>Onigiri:</strong> Rice balls wrapped in seaweed and filled with different ingredients like pickled plum, tuna, or salmon. It&#8217;s a quick snack or light meal.<br><br></li>
436. </ul>
437.  
438.  
439.  
440. <h3 class="wp-block-heading"><a></a><strong>Why Is It Important to Try These Dishes?</strong></h3>
441.  
442.  
443.  
444. <p>Every meal tells a story about <a href="https://www.japan-experience.com/plan-your-trip/to-know/japanese-history/great-monks-in-japanese-history">Japan&#8217;s history</a> and traditions. For instance, ramen originated in China but became a staple in Japan. Knowing the background of these dishes helps you to connect to the culture more more.</p>
445.  
446.  
447.  
448. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="601" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-2.jpg" alt="Japanese food restaurants" class="wp-image-26190"/></noscript><img decoding="async" width="601" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='601'%20height='401'%20viewBox='0%200%20601%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-2.jpg" alt="Japanese food restaurants" class="lazyload wp-image-26190"/></figure>
449.  
450.  
451.  
452. <h2 class="wp-block-heading"><a></a><strong>4. Food Etiquette in Japan: Do’s and Don’ts</strong></h2>
453.  
454.  
455.  
456. <p>Although <a href="https://www.foodinjapan.org/article/japanese-cuisine/">enjoying Japanese cuisine</a> is thrilling, one should be mindful of the traditions around eating in Japan. There are a few things you should know to prevent embarrassing yourself:</p>
457.  
458.  
459.  
460. <ul class="wp-block-list">
461. <li><strong>Don’t stick chopsticks upright in rice:</strong> This resembles a funeral ritual and is considered bad luck.<br><br></li>
462.  
463.  
464.  
465. <li><strong>Always say “itadakimasu” before eating:</strong> This means “I humbly receive,” and is a sign of respect.<br><br></li>
466.  
467.  
468.  
469. <li><strong>Don’t point or wave your chopsticks:</strong> This is seen as rude.<br><br></li>
470.  
471.  
472.  
473. <li><strong>Avoid tipping:</strong> In Japan, tipping is not a common practice, and it can even be considered insulting.<br><br></li>
474.  
475.  
476.  
477. <li><strong>Slurping is okay:</strong> It’s considered polite to slurp your noodles, as it shows you’re enjoying the meal.<br><br></li>
478. </ul>
479.  
480.  
481.  
482. <p>Knowing these rules will help you show respect for Japanese customs while you enjoy the food.</p>
483.  
484.  
485.  
486. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="602" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-1.jpg" alt="izakayas" class="wp-image-26189" style="width:800px"/></noscript><img decoding="async" width="602" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='401'%20viewBox='0%200%20602%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-1.jpg" alt="izakayas" class="lazyload wp-image-26189" style="width:800px"/></figure>
487.  
488.  
489.  
490. <h2 class="wp-block-heading"><a></a><strong>5. Where to Find Authentic Japanese Food as an International Student</strong></h2>
491.  
492.  
493.  
494. <p>If you’re studying abroad in Japan or at a university with a large Japanese community, there are plenty of places to find authentic <a href="https://www.foodinjapan.org/article/japanese-winter-food-warming-dishes/">Japanese food</a>. Here’s where you can look:</p>
495.  
496.  
497.  
498. <ul class="wp-block-list">
499. <li><strong>University cafeterias:</strong> Many universities in Japan offer affordable meals that give you a taste of traditional dishes.<br><br></li>
500.  
501.  
502.  
503. <li><strong>Local restaurants:</strong> Don’t just go to the big chains. Small, family-owned restaurants often provide the most authentic experiences.<br><br></li>
504.  
505.  
506.  
507. <li><strong>Food markets:</strong> Japanese food markets are a goldmine for street food like takoyaki, taiyaki, and more.<br><br></li>
508.  
509.  
510.  
511. <li><strong>Grocery stores:</strong> If you want to cook at home, local grocery stores have a wide range of ingredients for Japanese dishes.<br><br></li>
512. </ul>
513.  
514.  
515.  
516. <p>Visiting these places will enable you to discover new favorites and grasp the culture more.</p>
517.  
518.  
519.  
520. <h3 class="wp-block-heading"><a></a><strong>Final Thoughts</strong></h3>
521.  
522.  
523.  
524. <p>Sampling Japanese cuisine as an overseas student invites amazing cultural interactions. Whether you study in Japan or live in a place with a big Japanese population, you will have many opportunities to sample traditional dishes. Knowing the cuisine, knowing Japanese etiquette, and being daring with your meals would help you not only to appreciate great food but also to acquire a deeper knowledge of Japan&#8217;s culture. Have fun on your gastronomic adventure!</p>
525.  
526.  
527.  
528. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="602" height="424" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-3.jpg" alt="" class="wp-image-26191" style="width:800px"/></noscript><img decoding="async" width="602" height="424" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='424'%20viewBox='0%200%20602%20424'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-3.jpg" alt="" class="lazyload wp-image-26191" style="width:800px"/></figure>
529. <p>The post <a href="https://www.foodinjapan.org/article/trying-japanese-food/">Trying Japanese Food as an International Student: All You Need to Know</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
530. ]]></content:encoded>
532. <wfw:commentRss>https://www.foodinjapan.org/article/trying-japanese-food/feed/</wfw:commentRss>
533. <slash:comments>1</slash:comments>
536. </item>
537. <item>
538. <title>Innovating Japanese Gastronomy Through Heritage and Technology</title>
539. <link>https://www.foodinjapan.org/article/japanese-gastronomy/</link>
540. <comments>https://www.foodinjapan.org/article/japanese-gastronomy/#respond</comments>
542. <dc:creator><![CDATA[ryo]]></dc:creator>
543. <pubDate>Wed, 02 Apr 2025 11:50:52 +0000</pubDate>
544. <category><![CDATA[Article]]></category>
545. <category><![CDATA[Japanese gastronomy]]></category>
546. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26169</guid>
547.  
548. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
549. <p>The integration of technology in Japanese dining is reshaping the way traditional experiences are offered. As Japan&#8217;s culinary scene evolves, maintaining cultural authenticity becomes crucial. This transformation is not about replacing tradition but enhancing it through modern solutions. In the evolving landscape of Japanese dining, the fusion of tradition and technology is a fascinating development. [&#8230;]</p>
550. <p>The post <a href="https://www.foodinjapan.org/article/japanese-gastronomy/">Innovating Japanese Gastronomy Through Heritage and Technology</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
551. ]]></description>
552. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
553. <p>The integration of technology in Japanese dining is reshaping the way traditional experiences are offered. As Japan&#8217;s culinary scene evolves, maintaining cultural authenticity becomes crucial. This transformation is not about replacing tradition but enhancing it through modern solutions.</p>
554.  
555.  
556.  
557. <p>In the evolving landscape of Japanese dining, the fusion of tradition and technology is a fascinating development. This harmonious blend is crucial as the culinary world seeks to preserve its rich heritage while embracing modern innovations. Japanese dining has long been revered for its meticulous attention to detail and profound respect for cultural practices. However, with the advent of advanced technologies, such as&nbsp;<a href="https://rezku.com/restaurant-pos">Rezku POS</a>, there is a growing interest in how these can be incorporated without compromising the essence of authenticity.</p>
558.  
559.  
560.  
561. <h2 class="wp-block-heading">Traditional Japanese Dining Concepts</h2>
562.  
563.  
564.  
565. <p>At the heart of Japanese dining lies the concept of omotenashi, an embodiment of hospitality that goes beyond mere service. This philosophy ensures that every guest feels genuinely cared for and valued, making each dining experience unique and memorable. Traditional elements such as seasonal ingredients, meticulous presentation, and a serene ambiance are integral parts of this practice. Together, they create an immersive experience that celebrates both the food and the cultural narrative behind it.</p>
566.  
567.  
568.  
569. <p>The significance of these elements cannot be overstated, as they form the backbone of what makes Japanese dining distinct. In an age where efficiency often overshadows personal touch, maintaining these traditions is more important than ever. As diners increasingly seek authentic experiences, these timeless practices serve as a reminder of Japan’s<a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">&nbsp;culinary roots</a>&nbsp;and its commitment to hospitality.</p>
570.  
571.  
572.  
573. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1707" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1bae9dc1-adae-42a1-8789-bfa23879dbf7-scaled.jpg" alt="white ceramic bowl on white ceramic plate" class="wp-image-26170" style="width:800px"/></noscript><img decoding="async" width="1707" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1bae9dc1-adae-42a1-8789-bfa23879dbf7-scaled.jpg" alt="white ceramic bowl on white ceramic plate" class="lazyload wp-image-26170" style="width:800px"/></figure>
574.  
575.  
576.  
577. <p>As you explore various dining establishments in Japan, you&#8217;ll notice how each strives to uphold these principles. The delicate balance between preserving tradition and integrating modernity is a testament to the country&#8217;s ability to adapt while remaining true to its origins.</p>
578.  
579.  
580.  
581. <p>The art of kaiseki, a traditional multi-course dining experience, exemplifies these dining concepts perfectly. Each dish is carefully crafted to reflect not only the season but also the local environment and cultural context. This attention to detail extends to the selection of dishware, room decoration and even the timing of service. The ritualistic nature of these meals creates a meditative atmosphere where diners can fully appreciate each moment and every subtle flavor, embodying the Japanese concept of mindful eating.</p>
582.  
583.  
584.  
585. <h2 class="wp-block-heading">Introduction of Modern POS Systems</h2>
586.  
587.  
588.  
589. <p>Amidst this backdrop, modern POS systems are revolutionizing how traditional Japanese dining establishments operate. These solutions streamline operations by automating various processes, allowing staff to focus more on delivering exceptional service rather than administrative tasks. With these systems seamlessly integrated into daily operations, restaurants can enhance efficiency without losing sight of their cultural values.</p>
590.  
591.  
592.  
593. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="2048" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/04b433ec-667b-443c-ad77-c3c141183108-scaled.jpg" alt="katsu curry" class="wp-image-26173" style="width:800px"/></noscript><img decoding="async" width="2048" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='2048'%20height='2560'%20viewBox='0%200%202048%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/04b433ec-667b-443c-ad77-c3c141183108-scaled.jpg" alt="katsu curry" class="lazyload wp-image-26173" style="width:800px"/></figure>
594.  
595.  
596.  
597. <p>The implementation of such technology offers numerous benefits that extend beyond operational improvements. By reducing wait times and simplifying payment processes, guests enjoy a smoother dining experience from start to finish. Moreover, this technological integration allows for better inventory management and data analysis, empowering restaurant owners with insights that drive informed decision-making.</p>
598.  
599.  
600.  
601. <p>Importantly, these advancements do not detract from the traditional dining experience but rather enrich it. By leveraging technology thoughtfully, Japanese restaurants can uphold their commitment to omotenashi while meeting the demands of a modern clientele.</p>
602.  
603.  
604.  
605. <p>Advanced POS systems are now incorporating artificial intelligence and machine learning capabilities to predict peak dining hours, optimize staffing levels, and anticipate inventory needs based on historical data patterns. These smart systems can even suggest menu modifications based on&nbsp;<a href="https://www.foodinjapan.org/japan/tips-for-catering-professionals/">ingredient availability</a>&nbsp;and seasonal changes, helping restaurants maintain their commitment to using fresh, seasonal ingredients while minimizing waste. This technological evolution represents a significant step forward in combining traditional Japanese culinary principles with modern operational efficiency.</p>
606.  
607.  
608.  
609. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="2048" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2f15c8e2-b4f7-4413-a723-7cd4040c5797-scaled.jpg" alt="bento at house" class="wp-image-26171" style="width:800px"/></noscript><img decoding="async" width="2048" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='2048'%20height='2560'%20viewBox='0%200%202048%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2f15c8e2-b4f7-4413-a723-7cd4040c5797-scaled.jpg" alt="bento at house" class="lazyload wp-image-26171" style="width:800px"/></figure>
610.  
611.  
612.  
613. <h2 class="wp-block-heading">Enhancing Customer Experience</h2>
614.  
615.  
616.  
617. <p>The integration of technology in Japanese dining isn&#8217;t just about efficiency; it&#8217;s about enhancing the overall customer journey. By implementing modern solutions discreetly within their operations, restaurants can elevate every aspect of service delivery. From seamless reservations to personalized menu recommendations based on preferences, technology enhances how guests interact with their surroundings.</p>
618.  
619.  
620.  
621. <p>This approach also allows establishments to gather valuable feedback and insights directly from customers. Through digital platforms, diners can share their experiences in real-time, enabling restaurateurs to address concerns promptly and refine their offerings accordingly. This two-way communication fosters a deeper connection between guests and the establishment, reinforcing loyalty and encouraging repeat visits.</p>
622.  
623.  
624.  
625. <p>Ultimately, when technology is used thoughtfully and respectfully within this context, it complements rather than competes with traditional practices. It ensures that guests leave with not only a satisfied palate but also a lasting impression of genuine hospitality and care.</p>
626.  
627.  
628.  
629. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1706" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/10f97851-e988-43a3-bbbe-4d659af6ff22-scaled.jpg" alt="Ramen dish" class="wp-image-26172" style="width:800px"/></noscript><img decoding="async" width="1706" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1706'%20height='2560'%20viewBox='0%200%201706%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/10f97851-e988-43a3-bbbe-4d659af6ff22-scaled.jpg" alt="Ramen dish" class="lazyload wp-image-26172" style="width:800px"/></figure>
630. <p>The post <a href="https://www.foodinjapan.org/article/japanese-gastronomy/">Innovating Japanese Gastronomy Through Heritage and Technology</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
631. ]]></content:encoded>
633. <wfw:commentRss>https://www.foodinjapan.org/article/japanese-gastronomy/feed/</wfw:commentRss>
634. <slash:comments>0</slash:comments>
637. </item>
638. <item>
639. <title>Beppu reimen (別府冷麺)</title>
640. <link>https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/</link>
641. <comments>https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/#respond</comments>
643. <dc:creator><![CDATA[Krisha]]></dc:creator>
644. <pubDate>Tue, 01 Apr 2025 12:59:23 +0000</pubDate>
645. <category><![CDATA[Kyushu]]></category>
646. <category><![CDATA[Ooita]]></category>
647. <category><![CDATA[beppu reimen]]></category>
648. <category><![CDATA[cold noodles]]></category>
649. <category><![CDATA[Japanese food]]></category>
650. <category><![CDATA[Local food in Japan]]></category>
651. <category><![CDATA[noodles]]></category>
652. <category><![CDATA[regionalfoodjapan]]></category>
653. <category><![CDATA[reimen]]></category>
654. <category><![CDATA[Traditional Food in Japan]]></category>
655. <category><![CDATA[別府冷麺]]></category>
656. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25869</guid>
657.  
658. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='571'%20viewBox='0%200%20850%20571'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
659. <p>Beppu Reimen is a unique cold noodle dish that has become a local specialty of Beppu, a city famous for its hot springs. With its refreshing broth, chewy noodles, and distinct Korean influence, this dish offers a delicious contrast to the city&#8217;s warm climate. Whether enjoyed at a specialty restaurant or a casual ramen shop, [&#8230;]</p>
660. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/">Beppu reimen (別府冷麺)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
661. ]]></description>
662. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='571'%20viewBox='0%200%20850%20571'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
663. <p>Beppu Reimen is a unique cold noodle dish that has become a local specialty of Beppu, a city famous for its hot springs. With its refreshing broth, chewy noodles, and distinct Korean influence, this dish offers a delicious contrast to the city&#8217;s warm climate. Whether enjoyed at a specialty restaurant or a casual ramen shop, Beppu Reimen has a charm of its own. Curious about what makes it different from other cold noodles? Keep reading to discover its history, ingredients, and the best places to try it!</p>
664.  
665.  
666.  
667. <h2 class="wp-block-heading">What is Beppu reimen?</h2>
668.  
669.  
670.  
671. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem2-1.jpg" alt="beppu reimen on white bowl" class="wp-image-25956"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem2-1.jpg" alt="beppu reimen on white bowl" class="lazyload wp-image-25956"/></figure>
672.  
673.  
674.  
675. <p>It is a local specialty of Beppu, a city in Oita Prefecture known for its hot springs. This cold noodle dish was influenced by Korean-style cold noodles (reimen) brought by immigrants, but it has since evolved into a unique regional delicacy. They make the noodles from wheat and buckwheat flour, giving them a firm and chewy texture. They served this typically in a chilled, soy sauce-based broth with a light beef or chicken stock, offering a refreshing yet umami-rich taste. This dish is especially popular during the hot summer months, providing a cooling contrast to the city&#8217;s famous hot spring culture.</p>
676.  
677.  
678.  
679. <h2 class="wp-block-heading">Beppu reimen History</h2>
680.  
681.  
682.  
683. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="409" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mal-ode-oita-rokusei-main.jpg" alt="beppu noodles" class="wp-image-25954"/></noscript><img decoding="async" width="640" height="409" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='409'%20viewBox='0%200%20640%20409'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mal-ode-oita-rokusei-main.jpg" alt="beppu noodles" class="lazyload wp-image-25954"/></figure>
684.  
685.  
686.  
687. <p>Beppu Reimen originated in 1950 when a chef returning from Manchuria, influenced by Korean cuisine, opened a restaurant. Today, there are 60 to 70 restaurants serving this dish in Beppu, broadly divided into reimen specialty restaurants and yakiniku restaurants. Specialty restaurants serve thick, chewy noodles with cabbage kimchi (yangbaechugimchi), while yakiniku-style beppureimen features smooth, medium-thin noodles with Chinese cabbage kimchi (baechugimchi). Lawson launch beppureimen  in July 2010 at 923 stores in the Kyushu region.The dish is also available at ramen shops and izakayas, with a warm noodle variation. In 2009, Beppu City launched the &#8220;Beppu Cold Noodles Project&#8221; to promote it as a local specialty.</p>
688.  
689.  
690.  
691. <h2 class="wp-block-heading">Difference between Morioka reimen and Beppu reimen</h2>
692.  
693.  
694.  
695. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem_main.jpg" alt="beppu reimen ingredients" class="wp-image-25957"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem_main.jpg" alt="beppu reimen ingredients" class="lazyload wp-image-25957"/></figure>
696.  
697.  
698.  
699. <p>The main differences between Morioka Reimen and BeppuReimen lie in their broth, noodles, and origins. Morioka Reimen features a clear, sour broth, while Beppureimen has a dark, soy sauce-based broth. The noodles also differ, with Morioka Reimen being thin and Beppureimen being thick and chewy. Additionally, Morioka Reimen originated from yakiniku restaurants, whereas ramen shops in Beppu commonly serve beppureimen, with its origins tracing back to the ramen shop &#8220;Kogetsu.&#8221;</p>
700.  
701.  
702.  
703. <h2 class="wp-block-heading">FAQ</h2>
704.  
705.  
706.  
707. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
708. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Beppu Reimen?</dt><dd class="faq_a">
709. <p>Buckwheat flour noodles, Japanese-style broth, cabbage kimchi, and beef chashu characterize Beppu Reimen. Some restaurants may use pork chashu or Chinese cabbage kimchi. The noodles usually contain a lot of buckwheat flour and are elastic.</p>
710. </dd></div>
711.  
712.  
713.  
714. <div class="swell-block-faq__item"><dt class="faq_q">What are the key points to enjoying Beppu Reimen?</dt><dd class="faq_a">
715. <p>The flavor of Beppu Reimen changes when you mix the soup and kimchi. It is recommended that you enjoy the soup as it is first, and then mix it in with the kimchi. Also, each restaurant has its unique flavor, and many people enjoy comparing the tastes.</p>
716. </dd></div>
717. </dl>
718. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the characteristics of Beppu Reimen?","acceptedAnswer":{"@type":"Answer","text":"<p>Buckwheat flour noodles, Japanese-style broth, cabbage kimchi, and beef chashu characterize Beppu Reimen. Some restaurants may use pork chashu or Chinese cabbage kimchi. The noodles usually contain a lot of buckwheat flour and are elastic.<\/p>"}},{"@type":"Question","name":"What are the key points to enjoying Beppu Reimen?","acceptedAnswer":{"@type":"Answer","text":"<p>The flavor of Beppu Reimen changes when you mix the soup and kimchi. It is recommended that you enjoy the soup as it is first, and then mix it in with the kimchi. Also, each restaurant has its unique flavor, and many people enjoy comparing the tastes.<\/p>"}}]}</script>
719.  
720.  
721.  
722. <h2 class="wp-block-heading">Final Thoughts</h2>
723.  
724.  
725.  
726. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/s1ti.jpg" alt="Beppu reimen" class="wp-image-25955"/></noscript><img decoding="async" width="640" height="481" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/s1ti.jpg" alt="Beppu reimen" class="lazyload wp-image-25955"/></figure>
727.  
728.  
729.  
730. <p>Beppu Reimen is more than just a refreshing cold noodle dish—it’s a unique part of Beppu’s food culture with a rich history and distinct flavors. Whether you prefer the thick, chewy noodles from specialty restaurants or the smoother version from yakiniku spots, each bowl offers a taste of tradition and local craftsmanship. If you ever visit Beppu, don’t miss the chance to try this specialty for yourself. Seek out a bowl, savor its flavors, and experience a dish loved for generations!</p>
731.  
732.  
733.  
734. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Beppureimen, you might also want to try other regional cold noodle dishes like <a href="https://www.foodinjapan.org/tohoku/morioka-reimen/">Morioka Reimen</a> or refreshing summer favorites like<a href="https://www.foodinjapan.org/tohoku/yamagata/hiyashi-ramen/"> Hiyashi Chuka</a>—each offering a unique twist on chilled noodles in Japan!</p>
735. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/">Beppu reimen (別府冷麺)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
736. ]]></content:encoded>
738. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/feed/</wfw:commentRss>
739. <slash:comments>0</slash:comments>
742. </item>
743. <item>
744. <title>Seseri (せせり)</title>
745. <link>https://www.foodinjapan.org/japan/seseri/</link>
746. <comments>https://www.foodinjapan.org/japan/seseri/#respond</comments>
748. <dc:creator><![CDATA[Krisha]]></dc:creator>
749. <pubDate>Sun, 30 Mar 2025 09:10:42 +0000</pubDate>
750. <category><![CDATA[Japan]]></category>
751. <category><![CDATA[Japanese food]]></category>
752. <category><![CDATA[Local food in Japan]]></category>
753. <category><![CDATA[meat]]></category>
754. <category><![CDATA[seseri]]></category>
755. <category><![CDATA[Traditional Food in Japan]]></category>
756. <category><![CDATA[せせり]]></category>
757. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25555</guid>
758.  
759. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
760. <p>Seseri is meat you can find around the neck of a chicken. It is popular for its firm and chewy texture and juicy, fatty taste, but it is actually a rare cut that locals obtained in very small quantities from a single chicken! In this article, we will explain the characteristics of Seseri. We will [&#8230;]</p>
761. <p>The post <a href="https://www.foodinjapan.org/japan/seseri/">Seseri (せせり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
762. ]]></description>
763. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
764. <p>Seseri is meat you can find around the neck of a chicken. It is popular for its firm and chewy texture and juicy, fatty taste, but it is actually a rare cut that locals obtained in very small quantities from a single chicken! In this article, we will explain the characteristics of Seseri. We will also introduce delicious ways to eat it, so be sure to check it out.</p>
765.  
766.  
767.  
768. <h2 class="wp-block-heading">What is Seseri?</h2>
769.  
770.  
771.  
772. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/f64b851191ecdaad8c61f166aae16a0a.jpg" alt="seseri meat" class="wp-image-25622"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/f64b851191ecdaad8c61f166aae16a0a.jpg" alt="seseri meat" class="lazyload wp-image-25622"/></figure>
773.  
774.  
775.  
776. <p>Seseri (せせり) refers to a specific cut of chicken commonly used in Japanese cuisine. It is the meat that locals take from the neck of the chicken, known for its firm texture and rich, flavorful taste due to the high amount of movement in that area. Seseri is particularly popular in yakitori (grilled skewered chicken) and grilled over charcoal with simple seasonings like salt or tare (a sweet-savory soy-based sauce). Its chewy yet juicy texture makes it a favorite among yakitori enthusiasts in Japan.</p>
777.  
778.  
779.  
780. <h3 class="wp-block-heading">Characteristics of Seseri</h3>
781.  
782.  
783.  
784. <p>The characteristics of Seseri are its chewy texture and rich, fatty flavor. The area around the chicken&#8217;s neck, where this dish is located, has well-developed muscles because it moves around a lot when eating, drinking, and walking. It has a firm texture, allowing you to enjoy its plump and juicy flavor.</p>
785.  
786.  
787.  
788. <h2 class="wp-block-heading">Seseri History</h2>
789.  
790.  
791.  
792. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/yk_sc2001_point01.jpg" alt="seseri raw" class="wp-image-25619"/></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/2025/03/yk_sc2001_point01.jpg" alt="seseri raw" class="lazyload wp-image-25619"/></figure>
793.  
794.  
795.  
796. <p>Seseri (せせり), the meat from the neck of the chicken, has been a valued part of Japanese cuisine, particularly in yakitori culture. Historically, Japanese cooking has emphasized minimizing waste and utilizing every part of an ingredient, including poultry. While chicken consumption in Japan dates back centuries, the rise of yakitori as a popular dish during the Edo period (1603–1868) contributed to the appreciation of various chicken cuts, including seseri. However, due to the small amount of meat per bird and the labor-intensive process of harvesting it, this dish was not as widely available as more common cuts like thigh or breast.</p>
797.  
798.  
799.  
800. <h2 class="wp-block-heading">How to eat Seseri?</h2>
801.  
802.  
803.  
804. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/krk911jhma.jpeg" alt="seseri on skewer" class="wp-image-25620"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/krk911jhma.jpeg" alt="seseri on skewer" class="lazyload wp-image-25620"/></figure>
805.  
806.  
807.  
808. <p>Seseri is a flavorful and versatile cut of chicken that you can enjoy in various ways. Commonly grilled as yakitori, where locals enhanced its juiciness and umami over charcoal with simple salt or sauce seasoning. It also works well in stir-fried dishes with vegetables and seasonings like soy sauce or oyster sauce. A popular izakaya dish, <em>seseri ponzu</em>, pairs grilled chicken neck with ponzu sauce and lemon for a refreshing taste. Its chewy texture makes it ideal for deep-frying or tempura, offering a crispy yet juicy bite. Additionally, this dish adds rich umami to stews and hotpots, where its fat blends into the broth for a deep, savory flavor.</p>
809.  
810.  
811.  
812. <h2 class="wp-block-heading">FAQ</h2>
813.  
814.  
815.  
816. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
817. <div class="swell-block-faq__item"><dt class="faq_q">What part of the chicken is &#8220;seseri&#8221;?</dt><dd class="faq_a">
818. <p>&#8220;Seseri&#8221; is the meat around the neck of a chicken, also known as &#8220;neck&#8221; or &#8220;neck meat.&#8221; It is a rare cut, with only about 20g obtainable from one chicken.</p>
819. </dd></div>
820.  
821.  
822.  
823. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of &#8220;seseri&#8221; and how is it recommended to be eaten?</dt><dd class="faq_a">
824. <p>&#8220;Seseri&#8221; is characterized by its elasticity, juiciness, and rich umami flavor. It can be enjoyed in yakitori, stir-fries, fried foods, and stews. In particular, grilling it over charcoal as yakitori enhances its aroma.</p>
825. </dd></div>
826. </dl>
827. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the chicken is \"seseri\"?","acceptedAnswer":{"@type":"Answer","text":"<p>\"Seseri\" is the meat around the neck of a chicken, also known as \"neck\" or \"neck meat.\" It is a rare cut, with only about 20g obtainable from one chicken.<\/p>"}},{"@type":"Question","name":"What are the characteristics of \"seseri\" and how is it recommended to be eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>\"Seseri\" is characterized by its elasticity, juiciness, and rich umami flavor. It can be enjoyed in yakitori, stir-fries, fried foods, and stews. In particular, grilling it over charcoal as yakitori enhances its aroma.<\/p>"}}]}</script>
828.  
829.  
830.  
831. <h2 class="wp-block-heading">Restaurants</h2>
832.  
833.  
834.  
835. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31461599_s-1024x768.avif" alt="seseri at yakiniku" class="wp-image-26154" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31461599_s-1024x768.avif" alt="seseri at yakiniku" class="lazyload wp-image-26154" style="width:800px"/></figure>
836.  
837.  
838.  
839. <h3 class="wp-block-heading">Kudo Miyakojima Branch (喰う道 都島店)</h3>
840.  
841.  
842.  
843. <p>This charcoal-grilled yakitori izakaya is located in Miyakojima Ward, Osaka City, a 3-minute walk from Miyakojima Station. Our specialty, seseri (chicken neck meat), is known for its plump and juicy flavor. You can enjoy yakitori, as well as seared and fried chicken prepared in a variety of ways. Each skewer is handmade and carefully grilled over charcoal. We offer a wide variety of over 70 dishes at reasonable prices. The tatami room on the 2nd floor can accommodate up to 40 people, making it ideal for large banquets.</p>
844.  
845.  
846.  
847. <p class="is-style-icon_info">Address : <a href="https://maps.app.goo.gl/SR6xZ1qpJxicWoP1A" target="_blank" rel="noreferrer noopener">3-24-18 Miyakojimahondori, Miyakojima Ward, Osaka City, Osaka Prefecture </a><br>Phone number : 050-5462-5937 <br>Business hours : <br>Monday &#8211; Thursday: 17:00 &#8211; 24:00 (Last Order 23:30)  <br>Friday, Saturday, Holidays, <br>Day before holidays: 17:00 &#8211; 26:00 (Last Order 25:30)  <br>Sunday: 12:00 &#8211; 24:00 (Last Order 23:30) <br>Website : <a href="https://kudo-miyakojima.foodre.jp" target="_blank" rel="noreferrer noopener">https://kudo-miyakojima.foodre.jp</a></p>
848.  
849.  
850.  
851. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3279.8753220414255!2d135.52757599999998!3d34.708324499999996!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e1bc2673eac9%3A0x56770c48fd82d773!2z5Zaw44GG6YGTIOmDveWztuW6lw!5e0!3m2!1sja!2sjp!4v1743325538567!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!1d3279.8753220414255!2d135.52757599999998!3d34.708324499999996!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e1bc2673eac9%3A0x56770c48fd82d773!2z5Zaw44GG6YGTIOmDveWztuW6lw!5e0!3m2!1sja!2sjp!4v1743325538567!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
852.  
853.  
854.  
855. <h2 class="wp-block-heading">Final Thoughts</h2>
856.  
857.  
858.  
859. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20171025232458.jpg" alt="cooking seseri" class="wp-image-25621"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20171025232458.jpg" alt="cooking seseri" class="lazyload wp-image-25621"/></figure>
860.  
861.  
862.  
863. <p>Seseri is a delicious and versatile cut of chicken that truly showcases the rich flavors of Japanese cuisine. Whether enjoyed as smoky yakitori, in a flavorful stir-fry, or crispy and fried, its unique texture and umami make it a must-try for any food lover. If you ever visit Japan, be sure to seek out this dish at yakitori restaurants or local markets—you won’t be disappointed!</p>
864.  
865.  
866.  
867. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about seseri, you might also want to try other flavorful <a href="https://www.foodinjapan.org/tag/chicken/">chicken </a>cuts like <em>bonjiri</em> (chicken tail) or <em>sunagimo</em> (gizzard), which offer unique textures and rich umami in Japanese cuisine!</p>
868. <p>The post <a href="https://www.foodinjapan.org/japan/seseri/">Seseri (せせり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
869. ]]></content:encoded>
871. <wfw:commentRss>https://www.foodinjapan.org/japan/seseri/feed/</wfw:commentRss>
872. <slash:comments>0</slash:comments>
875. </item>
876. <item>
877. <title>Saiki sushi (佐伯寿司)</title>
878. <link>https://www.foodinjapan.org/kyushu/ooita/saiki-sushi/</link>
879. <comments>https://www.foodinjapan.org/kyushu/ooita/saiki-sushi/#respond</comments>
881. <dc:creator><![CDATA[Krisha]]></dc:creator>
882. <pubDate>Sat, 29 Mar 2025 11:11:57 +0000</pubDate>
883. <category><![CDATA[Kyushu]]></category>
884. <category><![CDATA[Ooita]]></category>
885. <category><![CDATA[Japanese food]]></category>
886. <category><![CDATA[Local food in Japan]]></category>
887. <category><![CDATA[regionalfoodjapan]]></category>
888. <category><![CDATA[saiki sushi]]></category>
889. <category><![CDATA[sushi]]></category>
890. <category><![CDATA[Traditional Food in Japan]]></category>
891. <category><![CDATA[佐伯寿司]]></category>
892. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25847</guid>
893.  
894. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202111_kyusyu_ooita_225.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202111_kyusyu_ooita_225.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
895. <p>Saiki sushi (佐伯寿司) is a hidden gem in Japan’s sushi culture, offering a unique take on this beloved dish. Originating from Saiki City in Oita Prefecture, a region known for its rich fishing grounds, this sushi stands out for its thick, fresh cuts of locally sourced seafood. Curious to learn more about what makes Saeki [&#8230;]</p>
896. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/saiki-sushi/">Saiki sushi (佐伯寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
897. ]]></description>
898. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202111_kyusyu_ooita_225.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202111_kyusyu_ooita_225.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
899. <p>Saiki sushi (佐伯寿司) is a hidden gem in Japan’s sushi culture, offering a unique take on this beloved dish. Originating from Saiki City in Oita Prefecture, a region known for its rich fishing grounds, this sushi stands out for its thick, fresh cuts of locally sourced seafood. Curious to learn more about what makes Saeki sushi special? Keep reading to discover its rich history, distinct characteristics, and why it’s considered a sushi lover’s paradise.</p>
900.  
901.  
902.  
903. <h2 class="wp-block-heading">What is Saiki sushi?</h2>
904.  
905.  
906.  
907. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/001_kamehachisushi_e01_2k_img1003-min_co.jpg" alt="saiki sushi varities" class="wp-image-25922"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/001_kamehachisushi_e01_2k_img1003-min_co.jpg" alt="saiki sushi varities" class="lazyload wp-image-25922"/></figure>
908.  
909.  
910.  
911. <p>Saiki sushi (佐伯寿司) is a regional style of sushi from Saiki City in Oita Prefecture, known for its exceptional seafood sourced from the Bungo Channel. Unlike the traditional Edo-style sushi, which features thinly sliced fish, Saiki sushi is characterized by its thick, generously cut pieces of fresh seafood that highlight the natural flavors of each ingredient. The region’s coastal waters provide an abundant variety of fish, including sea bream, mackerel, and horse mackerel, making Saiki a prime destination for seafood lovers. Local sushi chefs emphasize simplicity, allowing the quality of the fish to shine with minimal seasoning. This style of sushi reflects the area&#8217;s deep connection to the sea and is a must-try for visitors exploring Oita Prefecture.</p>
912.  
913.  
914.  
915. <h2 class="wp-block-heading">Saiki sushi History</h2>
916.  
917.  
918.  
919. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/saiki_sushi_image_e05_2k_20120926_kk_img0006-min.jpg" alt="different sushi" class="wp-image-25920"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/saiki_sushi_image_e05_2k_20120926_kk_img0006-min.jpg" alt="different sushi" class="lazyload wp-image-25920"/></figure>
920.  
921.  
922.  
923. <p>Local fishermen have supplied fresh fish for centuries. Their work created a deep-rooted seafood tradition in Saiki. This tradition naturally led to Saiki&#8217;s unique sushi style. Edo-style sushi features thinly sliced fish. Saeki sushi differs with thick, generous cuts. These portions highlight the freshness of local seafood. The quality of locally caught fish stands out. Saiki remains lesser-known outside Kyushu. Yet it has earned a reputation as a hidden sushi paradise. Visitors travel specifically to experience this authentic cuisine. The seafood-rich dishes attract culinary tourists. Saeki sushi represents the city&#8217;s enduring maritime heritage. Generations of skilled artisans preserve this distinctive culture. These sushi masters continue evolving their traditional techniques. The sushi reflects centuries of local fishing knowledge.</p>
924.  
925.  
926.  
927. <h2 class="wp-block-heading">About Saiki City</h2>
928.  
929.  
930.  
931. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/0f9c8e07cd95b3bee9f3810c4764e9a0_1632734631.jpg" alt="saiki sushi on wooden plate" class="wp-image-25924"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/0f9c8e07cd95b3bee9f3810c4764e9a0_1632734631.jpg" alt="saiki sushi on wooden plate" class="lazyload wp-image-25924"/></figure>
932.  
933.  
934.  
935. <p>Saiki City sits in southeastern Oita Prefecture along the Bungo Channel. This hidden gem features a stunning ria coastline. The area is famous for its abundant seafood. Saiki belongs to the Nippō Kaigan Quasi-National Park. It claims one of Japan&#8217;s richest fishing grounds. Warm and cold currents collide here. These conditions create an ideal environment for diverse marine life. With over 350 varieties of seafood landed annually, Saiki accounts for nearly 70% of Oita’s total fishery production. Most sushi toppings come from local waters, earning Saiki its reputation as a &#8220;sushi town&#8221; that attracts visitors from near and far seeking the freshest flavors.</p>
936.  
937.  
938.  
939. <h2 class="wp-block-heading">Why is Saiki sushi so delicious? </h2>
940.  
941.  
942.  
943. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/430612.AFP07.jpg" alt="creative saiki sushi" class="wp-image-25923"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/430612.AFP07.jpg" alt="creative saiki sushi" class="lazyload wp-image-25923"/></figure>
944.  
945.  
946.  
947. <p>The Bungo Channel, with its complex and indented ria coastline, creates one of Japan&#8217;s richest fishing grounds. The rough waves strengthen the local seasonal fish, giving them firm flesh and just the right amount of fat. Saiki City also offers an abundant variety of fish, from high-quality catches like sea bream, flounder, and turban shell to more common fish like horse mackerel and sardines. Sushi chefs source most toppings locally, ensuring they use only the freshest fish. Hence, skilled artisans craft Saeki sushi with precision, combining their expertise with the finest seafood to create a truly delicious experience.</p>
948.  
949.  
950.  
951. <h2 class="wp-block-heading">FAQ</h2>
952.  
953.  
954.  
955. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
956. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Saiki sushi?</dt><dd class="faq_a">
957. <p>It uses fresh, locally caught fish from the Bungo Channel and offers a wide variety of seafood. You can especially enjoy high-end fish in the winter.</p>
958. </dd></div>
959.  
960.  
961.  
962. <div class="swell-block-faq__item"><dt class="faq_q">Where are some recommended sushi restaurants in Saiki?</dt><dd class="faq_a">
963. <p>In Saiki, &#8220;Saiki Kaitenzushi Maruman&#8221; and &#8220;Nishiki Sushi&#8221; are popular. &#8220;Maruman Sushi&#8221; has a rich menu centered on local fish, and &#8220;Nishiki Sushi&#8221; is characterized by its big and fresh toppings.</p>
964. </dd></div>
965. </dl>
966.  
967.  
968.  
969. <h2 class="wp-block-heading">Takeaway</h2>
970.  
971.  
972.  
973. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/entry_img2.jpg" alt="sushi" class="wp-image-25921"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/entry_img2.jpg" alt="sushi" class="lazyload wp-image-25921"/></figure>
974.  
975.  
976.  
977. <p>Saiki sushi features thick cuts of local fish. The flavorful fish creates a unique sushi experience. This style differs from others found across Japan. Sushi enthusiasts should seek out this regional specialty. Seafood lovers will appreciate the freshness and quality. Consider Saiki sushi an essential stop on any Japanese culinary tour. If you ever find yourself in Oita Prefecture, don’t miss the chance to savor this hidden gem. Be sure to seek out an authentic the sushi spot and enjoy the incredible flavors for yourself!</p>
978.  
979.  
980.  
981. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Saiki sushi, you might also want to try other regional seafood specialties in Japan, such as Otaru sushi from Hokkaido, Kanazawa sushi from Ishikawa, or Nagasaki’s fresh <a href="https://www.foodinjapan.org/tag/seafood/">seafood </a>donburi, each offering its unique flavors and local charm.</p>
982. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/saiki-sushi/">Saiki sushi (佐伯寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
983. ]]></content:encoded>
985. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/saiki-sushi/feed/</wfw:commentRss>
986. <slash:comments>0</slash:comments>
989. </item>
990. <item>
991. <title>Marucho (マルチョウ)</title>
992. <link>https://www.foodinjapan.org/japan/marucho/</link>
993. <comments>https://www.foodinjapan.org/japan/marucho/#respond</comments>
995. <dc:creator><![CDATA[Krisha]]></dc:creator>
996. <pubDate>Fri, 28 Mar 2025 13:00:59 +0000</pubDate>
997. <category><![CDATA[Japan]]></category>
998. <category><![CDATA[beef]]></category>
999. <category><![CDATA[Japanese food]]></category>
1000. <category><![CDATA[Local food in Japan]]></category>
1001. <category><![CDATA[MARUCHO]]></category>
1002. <category><![CDATA[meat]]></category>
1003. <category><![CDATA[offal]]></category>
1004. <category><![CDATA[Traditional Food in Japan]]></category>
1005. <category><![CDATA[マルチョウ]]></category>
1006. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25547</guid>
1007.  
1008. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/kng50djz0nk.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/kng50djz0nk.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
1009. <p>Marucho is a beloved cut of offal in Japan, known for its rich, juicy flavor and satisfying texture. Often enjoyed in yakiniku restaurants, this fatty delicacy has a deep umami taste that keeps people coming back for more. Whether you&#8217;re a fan of horumon or just curious about Japan’s offal culture, marucho is a must-try [&#8230;]</p>
1010. <p>The post <a href="https://www.foodinjapan.org/japan/marucho/">Marucho (マルチョウ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1011. ]]></description>
1012. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/kng50djz0nk.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/kng50djz0nk.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
1013. <p>Marucho is a beloved cut of offal in Japan, known for its rich, juicy flavor and satisfying texture. Often enjoyed in yakiniku restaurants, this fatty delicacy has a deep umami taste that keeps people coming back for more. Whether you&#8217;re a fan of horumon or just curious about Japan’s offal culture, marucho is a must-try experience. Want to know what makes it so special? Keep reading to discover its unique appeal, history, and best ways to enjoy it!</p>
1014.  
1015.  
1016.  
1017. <h2 class="wp-block-heading">What is Marucho?</h2>
1018.  
1019.  
1020.  
1021. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/一本マルチョウ.jpg" alt="pork intestine" class="wp-image-25629"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/一本マルチョウ.jpg" alt="pork intestine" class="lazyload wp-image-25629"/></figure>
1022.  
1023.  
1024.  
1025. <p>Marucho (マルチョウ) is a popular type of horumon (offal) in Japan, specifically referring to beef small intestines. Known for its rich fat content and slightly chewy texture, marucho is a favorite in yakiniku (Japanese barbecue) restaurants. When grilled, its outer layer becomes crispy while the inside remains juicy, releasing a delicious umami flavor with a hint of sweetness. Due to its high fat content, often seasoned simply with salt or tare sauce to enhance its natural taste. Before cooking, marucho is carefully cleaned to remove any impurities, ensuring a pleasant eating experience. Loved for its satisfying chew and rich flavor, this dish is a must-try for those who enjoy Japanese offal dishes.</p>
1026.  
1027.  
1028.  
1029. <h2 class="wp-block-heading">Marucho History</h2>
1030.  
1031.  
1032.  
1033. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/marucho-thumb-528x396-88.jpg" alt="marucho on black plate" class="wp-image-25628"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/marucho-thumb-528x396-88.jpg" alt="marucho on black plate" class="lazyload wp-image-25628"/></figure>
1034.  
1035.  
1036.  
1037. <p>The history of Marucho (マルチョウ) in Japan is closely tied to the development of horumon-yaki (ホルモン焼き), a style of Japanese cuisine that features grilled offal. The term &#8220;horumon&#8221; originates from the Kansai dialect, meaning &#8220;discarded items,&#8221; but in the context of food, it refers to various edible organ meats.</p>
1038.  
1039.  
1040.  
1041. <p>Offal consumption became particularly popular in Japan after World War II, when food shortages led people to utilize every part of the animal. Horumon-yaki gained traction in Osaka in the late 1940s, thanks to Korean immigrants who introduced grilling techniques and flavorful marinades. Over time, different types of offal, including this dish (beef small intestine), became widely enjoyed for their rich flavor and affordability.</p>
1042.  
1043.  
1044.  
1045. <p>As yakiniku culture flourished in Japan, particularly from the 1960s onward, this dish established itself as a staple in yakiniku restaurants. Its high-fat content and juicy texture made it especially appealing, and its reputation as a collagen-rich cut further increased its popularity. Today, marucho remains a beloved choice for horumon lovers across Japan, enjoyed for its indulgent taste and unique mouthfeel.</p>
1046.  
1047.  
1048.  
1049. <h2 class="wp-block-heading">Texture and Taste of Marucho</h2>
1050.  
1051.  
1052.  
1053. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="479" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4fdd7516c6ae7856a9000e66.jpg" alt="grilled pork intestine" class="wp-image-25626"/></noscript><img decoding="async" width="640" height="479" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='479'%20viewBox='0%200%20640%20479'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4fdd7516c6ae7856a9000e66.jpg" alt="grilled pork intestine" class="lazyload wp-image-25626"/></figure>
1054.  
1055.  
1056.  
1057. <p>Marucho has a uniquely soft and springy texture that becomes irresistibly rich when grilled. As you bite into it, the abundant fat melts, releasing a deep umami flavor. Among various offal cuts, marucho stands out for its thick, fatty portion, giving it a rich, creamy, and slightly sweet taste. Packed with collagen, making it particularly popular among those who appreciate its potential skin-nourishing benefits. Loved by people of all ages, from children to adults, marucho remains a favorite despite its relatively high calorie content—about 280 kcal per 100g. However, it is also a great source of vitamin B12, which plays a key role in preventing anemia.</p>
1058.  
1059.  
1060.  
1061. <h2 class="wp-block-heading">FAQ</h2>
1062.  
1063.  
1064.  
1065. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1066. <div class="swell-block-faq__item"><dt class="faq_q">What is Marucho?</dt><dd class="faq_a">
1067. <p>Marucho is a part of the small intestine of a cow and is a popular yakiniku menu item. It is characterized by its unique texture and flavor.</p>
1068. </dd></div>
1069.  
1070.  
1071.  
1072. <div class="swell-block-faq__item"><dt class="faq_q">What is the correct way to grill Marucho?</dt><dd class="faq_a">
1073. <p>Because Marucho has a lot of fat, it is recommended to grill it over high heat for a short time. It is ideal to grill the surface until it is crispy and keep the inside juicy.</p>
1074. </dd></div>
1075. </dl>
1076. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Marucho?","acceptedAnswer":{"@type":"Answer","text":"<p>Marucho is a part of the small intestine of a cow and is a popular yakiniku menu item. It is characterized by its unique texture and flavor.<\/p>"}},{"@type":"Question","name":"What is the correct way to grill Marucho?","acceptedAnswer":{"@type":"Answer","text":"<p>Because Marucho has a lot of fat, it is recommended to grill it over high heat for a short time. It is ideal to grill the surface until it is crispy and keep the inside juicy.<\/p>"}}]}</script>
1077.  
1078.  
1079.  
1080. <h2 class="wp-block-heading">Final Thoughts</h2>
1081.  
1082.  
1083.  
1084. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/marucho02.jpg" alt="marucho with lemon on side" class="wp-image-25627"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/marucho02.jpg" alt="marucho with lemon on side" class="lazyload wp-image-25627"/></figure>
1085.  
1086.  
1087.  
1088. <p>Whether you&#8217;re enjoying it at a yakiniku restaurant or trying it at home, this dish offers a delicious experience that’s hard to forget. If you ever find yourself in Japan, don’t miss the chance to savor this delicious offal—be sure to try some marucho and discover its irresistible charm for yourself!</p>
1089.  
1090.  
1091.  
1092. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about marucho, you might also want to try other flavorful horumon cuts like shimacho (beef large intestine) or <a href="https://www.foodinjapan.org/kyushu/fukuoka-en/motsunabe/">motsunabe </a>(offal hot pot)—each offering its own unique taste and texture that make Japan’s offal cuisine truly special!</p>
1093. <p>The post <a href="https://www.foodinjapan.org/japan/marucho/">Marucho (マルチョウ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1094. ]]></content:encoded>
1096. <wfw:commentRss>https://www.foodinjapan.org/japan/marucho/feed/</wfw:commentRss>
1097. <slash:comments>0</slash:comments>
1100. </item>
1101. <item>
1102. <title>Shiro ika (白いか)</title>
1103. <link>https://www.foodinjapan.org/japan/shiro-ika/</link>
1104. <comments>https://www.foodinjapan.org/japan/shiro-ika/#respond</comments>
1106. <dc:creator><![CDATA[Krisha]]></dc:creator>
1107. <pubDate>Wed, 26 Mar 2025 08:33:01 +0000</pubDate>
1108. <category><![CDATA[Japan]]></category>
1109. <category><![CDATA[ika]]></category>
1110. <category><![CDATA[Japanese food]]></category>
1111. <category><![CDATA[Local food in Japan]]></category>
1112. <category><![CDATA[seafood]]></category>
1113. <category><![CDATA[squid]]></category>
1114. <category><![CDATA[tottori]]></category>
1115. <category><![CDATA[Traditional Food in Japan]]></category>
1116. <category><![CDATA[white squid]]></category>
1117. <category><![CDATA[白いか]]></category>
1118. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25235</guid>
1119.  
1120. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/3_000000000093.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='696'%20viewBox='0%200%20850%20696'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/3_000000000093.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1121. <p>Shiro Ika, or &#8220;white squid,&#8221; is a prized seafood delicacy in Japan, known for its delicate sweetness and tender texture. Especially popular in regions like Tottori, this squid is enjoyed fresh as sashimi or expertly dried to enhance its flavor. Its unique taste and versatility make it a favorite among seafood lovers. Curious to learn [&#8230;]</p>
1122. <p>The post <a href="https://www.foodinjapan.org/japan/shiro-ika/">Shiro ika (白いか)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
1123. ]]></description>
1124. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/02/3_000000000093.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='696'%20viewBox='0%200%20850%20696'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/3_000000000093.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
1125. <p>Shiro Ika, or &#8220;white squid,&#8221; is a prized seafood delicacy in Japan, known for its delicate sweetness and tender texture. Especially popular in regions like Tottori, this squid is enjoyed fresh as sashimi or expertly dried to enhance its flavor. Its unique taste and versatility make it a favorite among seafood lovers. Curious to learn more? Keep reading to discover what makes white squid so special!</p>
1126.  
1127.  
1128.  
1129. <h2 class="wp-block-heading">What is Shiro ika?</h2>
1130.  
1131.  
1132.  
1133. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/ck_0426312_10.jpg" alt="white squid on woven plate" class="wp-image-25269"/></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/2025/02/ck_0426312_10.jpg" alt="white squid on woven plate" class="lazyload wp-image-25269"/></figure>
1134.  
1135.  
1136.  
1137. <p>Shiro Ika is a term used in Japan to refer to certain types of squid, particularly those with a white or translucent appearance. The most commonly associated species is the swordtip squid (ケンサキイカ, Kensaki Ika), known for its sweet and tender flesh. In some regions, the term &#8220;Shiro Ika&#8221; may also refer to bigfin reef squid (アオリイカ, Aori Ika) or other white-fleshed squid varieties.</p>
1138.  
1139.  
1140.  
1141. <p>Shiro Ika is highly prized in Japanese cuisine, often enjoyed as sashimi, sushi, or grilled. It has a delicate texture and a natural sweetness that makes it a favorite among seafood lovers. The squid is especially popular in regions like Tottori Prefecture, known for its fresh, high-quality white squid.</p>
1142.  
1143.  
1144.  
1145. <h2 class="wp-block-heading">Shiro ika History</h2>
1146.  
1147.  
1148.  
1149. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="485" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/maika14.jpg" alt="shiro ika full body" class="wp-image-25267"/></noscript><img decoding="async" width="640" height="485" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='485'%20viewBox='0%200%20640%20485'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/maika14.jpg" alt="shiro ika full body" class="lazyload wp-image-25267"/></figure>
1150.  
1151.  
1152.  
1153. <p>In Tottori Prefecture, people refer to it as &#8220;shiro ika,&#8221; but it is actually swordtip squid. At Tsukiji Market, vendors call the slender white squid caught in Izu &#8220;red squid.&#8221; In Tottori, locals use the name &#8220;sodeika&#8221; for red squid.</p>
1154.  
1155.  
1156.  
1157. <p>Experienced artisans carefully purchase fresh white squid and dry it overnight using traditional methods refined over many years. This process creates &#8220;white squid overnight drying,&#8221; a delicacy known for its beautiful white appearance and exceptional taste. People primarily enjoy it as sashimi. When fresh, it offers a crunchy texture and a unique sweetness. Over time, its sweetness intensifies, and it develops a rich, sticky texture, enhancing its flavor. Its outstanding quality has earned it numerous awards. Additionally, it is rich in collagen and low in calories, making it a nutritious choice.</p>
1158.  
1159.  
1160.  
1161. <h2 class="wp-block-heading"><strong>Premium Whole Frozen Shiro ika</strong></h2>
1162.  
1163.  
1164.  
1165. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="566" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/ima20164.jpg" alt="one piece of Shiro ika (白いか)" class="wp-image-25270" style="width:800px"/></noscript><img decoding="async" width="640" height="566" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='566'%20viewBox='0%200%20640%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/ima20164.jpg" alt="one piece of Shiro ika (白いか)" class="lazyload wp-image-25270" style="width:800px"/></figure>
1166.  
1167.  
1168.  
1169. <p>&#8220;Shiro ika Whole Frozen&#8221; is a high-quality squid frozen immediately after being caught in the Sea of Japan, preserving its natural freshness and flavor. Known for its soft texture and rich sweetness, white squid offers a delightful crunch when eaten as sashimi, with its sweetness spreading throughout the mouth. It remains tender even after cooking, making it a versatile ingredient for sashimi, rice bowls, and simmered dishes.</p>
1170.  
1171.  
1172.  
1173. <h2 class="wp-block-heading">How to prepare Japanese squid?</h2>
1174.  
1175.  
1176.  
1177. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiro-ika-furai-1024x576.avif" alt="Fried Shiro Ika" class="wp-image-26097" style="width:800px"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiro-ika-furai-1024x576.avif" alt="Fried Shiro Ika" class="lazyload wp-image-26097" style="width:800px"/></figure>
1178.  
1179.  
1180.  
1181. <p>Japanese squid (swordtip squid) is enjoyed in a variety of dishes because of its elegant sweetness and soft texture. Here are a few typical examples:</p>
1182.  
1183.  
1184.  
1185. <p><strong>Sashimi</strong>: This is one of the most delicious ways to eat fresh Japanese squid. You can enjoy the sweetness of the translucent flesh and its sticky texture.</p>
1186.  
1187.  
1188.  
1189. <p><strong>Grilled</strong>: Grilled whole or grilled tentacles are common. You can enjoy the fragrant aroma and the increased sweetness that comes from heating. There are various seasonings such as salt-grilled and butter-soy sauce-grilled.</p>
1190.  
1191.  
1192.  
1193. <p><strong>Simmered</strong>: Simmering makes the meat plump and soft, and the flavor penetrates well. It is also common to braise it with daikon radish and other ingredients.</p>
1194.  
1195.  
1196.  
1197. <p><strong>Fried</strong>: Tempura allows you to enjoy the contrast between the crispy batter and the plump texture of the meat inside.</p>
1198.  
1199.  
1200.  
1201. <p><strong>Stir-fried</strong>: It pairs well with other ingredients, such as stir-frying with vegetables or using it as an ingredient in pasta.</p>
1202.  
1203.  
1204.  
1205. <h2 class="wp-block-heading">FAQ</h2>
1206.  
1207.  
1208.  
1209. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
1210. <div class="swell-block-faq__item"><dt class="faq_q">Why are shiro ika (swordtip squid) white?</dt><dd class="faq_a">
1211. <p>When they are alive, they are almost transparent, but when captured, excitement and stress cause their pigment cells to change, making them appear whitish.</p>
1212. </dd></div>
1213.  
1214.  
1215.  
1216. <div class="swell-block-faq__item"><dt class="faq_q">When is shiro ika (swordtip squid) in season?</dt><dd class="faq_a">
1217. <p>Generally, summer (June to August) is considered the peak season. It varies slightly depending on the region.</p>
1218. </dd></div>
1219. </dl>
1220. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Why are shiro ika (swordtip squid) white?","acceptedAnswer":{"@type":"Answer","text":"<p>When they are alive, they are almost transparent, but when captured, excitement and stress cause their pigment cells to change, making them appear whitish.<\/p>"}},{"@type":"Question","name":"When is shiro ika (swordtip squid) in season?","acceptedAnswer":{"@type":"Answer","text":"<p>Generally, summer (June to August) is considered the peak season. It varies slightly depending on the region.<\/p>"}}]}</script>
1221.  
1222.  
1223.  
1224. <h2 class="wp-block-heading">Summary</h2>
1225.  
1226.  
1227.  
1228. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/02/shiroika.jpg" alt="shiro ika raw" class="wp-image-25268"/></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/2025/02/shiroika.jpg" alt="shiro ika raw" class="lazyload wp-image-25268"/></figure>
1229.  
1230.  
1231.  
1232. <p>Shiro Ika is a true gem of Japanese seafood, offering a perfect balance of sweetness, tenderness, and umami. Whether enjoyed as fresh sashimi or in a beautifully dried form, its rich flavor is sure to leave a lasting impression. If you have the chance to visit Japan, don’t miss the opportunity to try this delicious squid. Be sure to pick some up and experience its exquisite taste for yourself!</p>
1233.  
1234.  
1235.  
1236. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Shiro Ika, you might also love trying other delicious squid varieties like <a href="https://www.foodinjapan.org/kyushu/saga/yobuko-ika/">Yobuko Ika </a>or Aori Ika, as well as fresh <a href="https://www.foodinjapan.org/tag/seafood/">seafood </a>specialties like uni (sea urchin) and <a href="https://www.foodinjapan.org/chugoku/mosaebi-phantom-shrimp/">mosaebi </a>(phantom shrimp). Be sure to explore Japan’s incredible seafood offerings for more unforgettable flavors!</p>
1237. <p>The post <a href="https://www.foodinjapan.org/japan/shiro-ika/">Shiro ika (白いか)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
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