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  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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  31. <title>A Guide to Understanding the Complex Tastes of Japanese Paste Ingredients</title>
  32. <link>https://www.foodinjapan.org/article/complex-tastes-of-japanese-paste-ingredients/</link>
  33. <comments>https://www.foodinjapan.org/article/complex-tastes-of-japanese-paste-ingredients/#respond</comments>
  35. <dc:creator><![CDATA[ryo]]></dc:creator>
  36. <pubDate>Tue, 29 Apr 2025 11:37:37 +0000</pubDate>
  37. <category><![CDATA[Article]]></category>
  38. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26610</guid>
  39.  
  40. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175537.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='568'%20viewBox='0%200%20850%20568'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175537.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  41. <p>Japanese cuisine is celebrated for its rich flavors, vibrant colors, and intricate presentations. At the heart of many traditional dishes lies a selection of unique paste ingredients that play a pivotal role in creating depth and complexity. Among these, fermented flavors stand out due to their versatile nature and varied profiles, which contribute to everything [&#8230;]</p>
  42. <p>The post <a href="https://www.foodinjapan.org/article/complex-tastes-of-japanese-paste-ingredients/">A Guide to Understanding the Complex Tastes of Japanese Paste Ingredients</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  43. ]]></description>
  44. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175537.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='568'%20viewBox='0%200%20850%20568'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-26-175537.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  45. <p>Japanese cuisine is celebrated for its rich flavors, vibrant colors, and intricate presentations. At the heart of many traditional dishes lies a selection of unique paste ingredients that play a pivotal role in creating depth and complexity. Among these, fermented flavors stand out due to their versatile nature and varied profiles, which contribute to everything from soups to marinades. Understanding these complex ingredients is essential for anyone looking to appreciate or replicate authentic Japanese dishes.</p>
  46.  
  47.  
  48.  
  49. <h2 class="wp-block-heading">Fermented Flavors: The Role of Soybean Pastes in Japanese Cuisine</h2>
  50.  
  51.  
  52.  
  53. <p>Japanese cuisine is renowned for its depth of flavor, much of which comes from its unique use of fermented paste ingredients. These pastes are not only rich in taste but also steeped in cultural and culinary tradition, often forming the base of soups, marinades, and dipping sauces. One of the most commonly used varieties is a soybean-based paste known for its savory complexity and nutritional benefits. In particular, <a href="https://gutsyferments.com.au/collections/miso">Miso</a> is a staple in many Japanese households, offering a range of flavors that shift depending on fermentation length and added grains like rice or barley. Its versatility allows it to appear in everything from light broths to robust stews, adapting easily to both delicate and bold preparations.</p>
  54.  
  55.  
  56.  
  57. <p>Beyond it, other fermented pastes such as nattō and kinzanji bring distinct textures and flavors that highlight regional preferences and techniques. Together, these ingredients showcase how fermentation is not just a method of preservation but an art form that enhances the natural umami of the dish while contributing beneficial probiotics to the diet. Understanding the subtle differences among these pastes opens the door to a deeper appreciation of Japanese culinary balance and tradition.</p>
  58.  
  59.  
  60.  
  61. <h2 class="wp-block-heading"><a></a>The Role of Soy Sauce</h2>
  62.  
  63.  
  64.  
  65. <p>Soy sauce is another foundational ingredient in <a href="https://www.goodhousekeeping.com/health/diet-nutrition/a40922351/is-sushi-healthy/">Japanese cuisine</a>, with its own unique flavor profile that complements various dishes. In terms of production, soy sauce is made through the fermentation of soybeans and wheat, yielding a liquid that is rich in umami. It can be classified into different types, such as light soy sauce, dark soy sauce, and tamari. Light soy sauce is used frequently in cooking and as a general seasoning, while dark soy sauce is thicker, richer, and often used for color in dishes. Using soy sauce in the right proportions is critical.</p>
  66.  
  67.  
  68.  
  69. <p>The balancing act between miso&#8217;s sweetness and soy sauce&#8217;s saltiness can create culinary harmony. When creating a marinade or dipping sauce, using soy sauce allows cooks to craft a unique flavor that cannot be achieved with one alone. This interplay is crucial in many traditional recipes, showcasing how these paste ingredients work together to enhance dishes rather than overpower them.</p>
  70.  
  71.  
  72.  
  73. <figure class="wp-block-image"><noscript><img decoding="async" width="1280" height="854" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXdO9WlZjt0veql8q0sTAJHgQpOqO2Pv5Pzu6l1Hn8gvVkdZwk265fSFe5-zAjIFb87I-RQSyCV8UWMIMk6CQ39q2PaVnTg4y9Jq-pAtjGWdDYfGh2uLs6fjALW8RNAhVgYrEm4jcQ.png" alt="" class="wp-image-26673"/></noscript><img decoding="async" width="1280" height="854" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1280'%20height='854'%20viewBox='0%200%201280%20854'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXdO9WlZjt0veql8q0sTAJHgQpOqO2Pv5Pzu6l1Hn8gvVkdZwk265fSFe5-zAjIFb87I-RQSyCV8UWMIMk6CQ39q2PaVnTg4y9Jq-pAtjGWdDYfGh2uLs6fjALW8RNAhVgYrEm4jcQ.png" alt="" class="lazyload wp-image-26673"/></figure>
  74.  
  75.  
  76.  
  77. <p class="has-text-align-center"><a href="https://pixabay.com/photos/noodles-food-sauce-seasoning-3476121" target="_blank" rel="noreferrer noopener nofollow">https://pixabay.com/photos/noodles-food-sauce-seasoning-3476121</a></p>
  78.  
  79.  
  80.  
  81. <h2 class="wp-block-heading"><a></a>The Versatility of Doubanjiang</h2>
  82.  
  83.  
  84.  
  85. <p>Doubanjiang, a fermented chili bean paste, brings a different type of heat to the table. Originally from Sichuan cuisine, it has gained traction in Japanese cooking due to its robust flavor and heat. Often made from broad beans, soybeans, and spices, doubanjiang offers both heat and savory notes that elevate many dishes. It is particularly popular in stews and stir-fries, where its strong profile can shine through.</p>
  86.  
  87.  
  88.  
  89. <p>While the paste&#8217;s heat level varies by brand and preparation method, it is typically characterized by a rich, umami base combined with a distinct spicy kick. A small amount of doubanjiang can transform a bland dish into a culinary delight by layering flavors and adding depth. It is important to taste the paste before using it to understand its spice level, helping the cook find the right balance for their dish.</p>
  90.  
  91.  
  92.  
  93. <figure class="wp-block-image"><noscript><img decoding="async" width="960" height="641" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXei0UfwIOnqo56J1R1zW0gnaK673gb-00kr1yar6KCw8zDRO5wZBOaCVi2PNrd4X1djBu06qgdqePwLZiMbI4KegBAUVfTntDdT9PGn-XcNz5wZyOySNQzLO_HQ5eAO8mJ71ZQhpw.png" alt="" class="wp-image-26676"/></noscript><img decoding="async" width="960" height="641" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='960'%20height='641'%20viewBox='0%200%20960%20641'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXei0UfwIOnqo56J1R1zW0gnaK673gb-00kr1yar6KCw8zDRO5wZBOaCVi2PNrd4X1djBu06qgdqePwLZiMbI4KegBAUVfTntDdT9PGn-XcNz5wZyOySNQzLO_HQ5eAO8mJ71ZQhpw.png" alt="" class="lazyload wp-image-26676"/></figure>
  94.  
  95.  
  96.  
  97. <p class="has-text-align-center"><a href="https://pixabay.com/photos/natto-foodstuff-cooking-food-6207663" target="_blank" rel="noreferrer noopener nofollow">https://pixabay.com/photos/natto-foodstuff-cooking-food-6207663</a></p>
  98.  
  99.  
  100.  
  101. <h2 class="wp-block-heading"><a></a>Exploring Other Japanese Pastes</h2>
  102.  
  103.  
  104.  
  105. <p>In addition to miso, soy sauce, and doubanjiang, various other pastes contribute to the complexity of Japanese flavors. Natto is a fermented soybean paste that has a distinct flavor and slimy texture, revered for its health benefits. It is often enjoyed at breakfast with rice. Another ingredient is the beloved sesame paste, or &#8220;nukazuke,&#8221; used in salads and sauces for richness and nuttiness.</p>
  106.  
  107.  
  108.  
  109. <p>Each of these pastes serves a unique purpose and has a distinct flavor profile. They can be combined or altered depending on personal taste and dietary restrictions, giving every cook infinite options to create and refine their dishes. This flexibility emphasizes the art of balance in flavoring, where even a small change can drastically alter the outcome.</p>
  110.  
  111.  
  112.  
  113. <figure class="wp-block-image"><noscript><img decoding="async" width="960" height="638" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXftm6bMODAJNZCJh0DpF-p7M0Bwz_bvZRm9KaoQRdXmGFBd8QJfSo7dnHQAuC7mKkEjsOY0bG7hV2fCWiy7PL0enJdhJd6z6HegOGr1-QEob827huqYjyTG334W47bdpc-poCLuog.png" alt="" class="wp-image-26674"/></noscript><img decoding="async" width="960" height="638" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='960'%20height='638'%20viewBox='0%200%20960%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXftm6bMODAJNZCJh0DpF-p7M0Bwz_bvZRm9KaoQRdXmGFBd8QJfSo7dnHQAuC7mKkEjsOY0bG7hV2fCWiy7PL0enJdhJd6z6HegOGr1-QEob827huqYjyTG334W47bdpc-poCLuog.png" alt="" class="lazyload wp-image-26674"/></figure>
  114.  
  115.  
  116.  
  117. <p class="has-text-align-center"><a href="https://pixabay.com/photos/garlic-sauce-mortar-aioli-1080110" target="_blank" rel="noreferrer noopener nofollow">https://pixabay.com/photos/garlic-sauce-mortar-aioli-1080110</a></p>
  118.  
  119.  
  120.  
  121. <h2 class="wp-block-heading"><a></a>Health Benefits of Fermented Pastes</h2>
  122.  
  123.  
  124.  
  125. <p>The rising trend towards health-conscious eating has spotlighted the benefits of fermented foods, including many traditional Japanese pastes. Natto is an excellent source of probiotics, aiding digestive health and boosting the immune system. Furthermore, fermented foods often contain enzymes that help break down food, making nutrients more easily accessible to the body. This biological process is integral to Japanese dishes, which emphasize freshness and the natural flavors of ingredients.</p>
  126.  
  127.  
  128.  
  129. <p>The low-calorie count of these pastes allows diners to enjoy rich flavors without consuming excessive calories. This principle aligns perfectly with the Japanese culinary philosophy, focusing on food that nourishes both the body and spirit. As people continue to embrace healthier lifestyles, the integration of these fermented pastes offers an enriching culinary experience individualized to follow dietary needs.</p>
  130.  
  131.  
  132.  
  133. <h2 class="wp-block-heading"><a></a>Seasoning with Context</h2>
  134.  
  135.  
  136.  
  137. <p>Understanding how to use paste ingredients in a broader context enhances culinary experiences. Knowing when to incorporate soy sauce in the cooking process can make or break a dish. For soups, adding miso at the end of cooking preserves its nutritional content and flavor profile. In contrast, soy sauce is typically added at the beginning to meld into the dish over time. Contextual knowledge about paste ingredients helps cooks create authentic flavors, honoring the traditions from which these dishes originate.</p>
  138.  
  139.  
  140.  
  141. <p>Experimentation also plays a role in seasonings. Japanese cuisine is known for its balance of flavor, texture, and presentation, which invites cooks to diversify their approach. By experimenting with different proportions and combinations of these pastes, chefs can create personal interpretations of classic dishes, bringing their own twist while remaining true to the roots of Japanese cooking.</p>
  142.  
  143.  
  144.  
  145. <figure class="wp-block-image"><noscript><img decoding="async" width="1600" height="1066" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXcCzBVipakPEExWKuXk48TpyNfPjEeQ1Yxj3mvUy1jkuABB16jQo0FGYyw07Zb4P3yxIYE4Q1hGMJcqNZYovZgIT1kjhWuaCTPV5c_5sBB8MUwTKf0qPM0P-HMvAOKVPynojJRm.png" alt="" class="wp-image-26675"/></noscript><img decoding="async" width="1600" height="1066" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1066'%20viewBox='0%200%201600%201066'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXcCzBVipakPEExWKuXk48TpyNfPjEeQ1Yxj3mvUy1jkuABB16jQo0FGYyw07Zb4P3yxIYE4Q1hGMJcqNZYovZgIT1kjhWuaCTPV5c_5sBB8MUwTKf0qPM0P-HMvAOKVPynojJRm.png" alt="" class="lazyload wp-image-26675"/></figure>
  146.  
  147.  
  148.  
  149. <p class="has-text-align-center"><a href="https://www.pexels.com/photo/delicious-spicy-ramen-bowl-with-grilled-chicken-31651635" target="_blank" rel="noreferrer noopener nofollow">https://www.pexels.com/photo/delicious-spicy-ramen-bowl-with-grilled-chicken-31651635</a></p>
  150.  
  151.  
  152.  
  153. <p>Understanding the various complex tastes of Japanese paste ingredients opens a world of flavors in the kitchen. By appreciating these unique components, cooks can elevate their culinary skills and connect with a cultural tradition that values taste, health, and creativity.</p>
  154. <p>The post <a href="https://www.foodinjapan.org/article/complex-tastes-of-japanese-paste-ingredients/">A Guide to Understanding the Complex Tastes of Japanese Paste Ingredients</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  155. ]]></content:encoded>
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  158. <slash:comments>0</slash:comments>
  161. </item>
  162. <item>
  163. <title>Yukinko sushi  (雪ん子寿司)</title>
  164. <link>https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/</link>
  165. <comments>https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/#respond</comments>
  167. <dc:creator><![CDATA[Krisha]]></dc:creator>
  168. <pubDate>Mon, 28 Apr 2025 12:26:40 +0000</pubDate>
  169. <category><![CDATA[Kyushu]]></category>
  170. <category><![CDATA[Ooita]]></category>
  171. <category><![CDATA[Japanese food]]></category>
  172. <category><![CDATA[Local food in Japan]]></category>
  173. <category><![CDATA[regionalfoodjapan]]></category>
  174. <category><![CDATA[sushi]]></category>
  175. <category><![CDATA[Traditional Food in Japan]]></category>
  176. <category><![CDATA[yukinko sushi]]></category>
  177. <category><![CDATA[雪ん子寿司]]></category>
  178. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25851</guid>
  179.  
  180. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='630'%20viewBox='0%200%20850%20630'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  181. <p>Yukinko Sushi is a unique and visually striking local specialty from Japan, known for its delicate white appearance and delicious combination of flavors. Inspired by snow-covered shiitake mushrooms, this sushi features a refreshing balance of pickled daikon radish and savory shiitake, creating a one-of-a-kind taste and texture. With its roots in a small town and [&#8230;]</p>
  182. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/">Yukinko sushi  (雪ん子寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  183. ]]></description>
  184. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='630'%20viewBox='0%200%20850%20630'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AR62_イメージ.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  185. <p>Yukinko Sushi is a unique and visually striking local specialty from Japan, known for its delicate white appearance and delicious combination of flavors. Inspired by snow-covered shiitake mushrooms, this sushi features a refreshing balance of pickled daikon radish and savory shiitake, creating a one-of-a-kind taste and texture. With its roots in a small town and a story of creativity behind it, Yukinko Sushi has gained recognition as a beloved dish. Keep reading to discover what makes this sushi so special and why it continues to capture the hearts of many.</p>
  186.  
  187.  
  188.  
  189. <h2 class="wp-block-heading">What is Yukinko sushi?</h2>
  190.  
  191.  
  192.  
  193. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n202204186z16q7103228020631.jpg" alt="Yukinko sushi " class="wp-image-25934"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n202204186z16q7103228020631.jpg" alt="Yukinko sushi " class="lazyload wp-image-25934"/></figure>
  194.  
  195.  
  196.  
  197. <p>Yukinko Sushi (雪ん子寿司) is a regional specialty from Saiki City, Oita Prefecture, Japan, featuring bite-sized sushi wrapped in thinly sliced, pickled turnip (kabu-zuke) instead of seaweed. The name &#8220;Yukinko,&#8221; meaning &#8220;snow child,&#8221; reflects both the region&#8217;s heavy snowfall and the sushi&#8217;s delicate, white appearance. Locals typically filled this unique sushi with vinegared rice and ingredients such as salmon, pickled vegetables, or shiso leaves, offering a refreshing balance of mild acidity, sweetness, and umami. The white sushi, featuring simmered shiitake mushrooms topped with thinly sliced pickled daikon radish, looks just as beautiful as its name &#8220;Yukinko&#8221; suggests. The crunchy daikon radish and the fleshy shiitake mushrooms create a pleasant texture, while their delicious flavors spread throughout your mouth.</p>
  198.  
  199.  
  200.  
  201. <p>Oita is known for its high-quality rice and fermented foods, and Yukinko Sushi reflects these local specialties. It is particularly enjoyed in winter and at festivals, offering a unique and refreshing twist on traditional sushi.</p>
  202.  
  203.  
  204.  
  205. <h2 class="wp-block-heading">Yukinkosushi History</h2>
  206.  
  207.  
  208.  
  209. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="411" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/show.jpg" alt="Yukinko sushi on white plate" class="wp-image-25936"/></noscript><img decoding="async" width="640" height="411" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='411'%20viewBox='0%200%20640%20411'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/show.jpg" alt="Yukinko sushi on white plate" class="lazyload wp-image-25936"/></figure>
  210.  
  211.  
  212.  
  213. <p>Yukinko Sushi originated in Honjo, Saiki City, Oita Prefecture, as a creation by Fumiko Takahashi, who sought to develop a local specialty using dried shiitake mushrooms. Inspired by mushrooms covered in snow, the dish pairs the rich umami of dried shiitake with the refreshing taste of pickled radish. First gaining popularity after winning a national mushroom cooking contest in 2001, it became a sought-after item at events, often selling out within minutes. Despite starting as a simple home experiment, Yukinko Sushi grew into a beloved local delicacy, showcasing Oita’s culinary traditions.</p>
  214.  
  215.  
  216.  
  217. <h2 class="wp-block-heading">Awards and Recognition</h2>
  218.  
  219.  
  220.  
  221. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/JDC2025012302037_01_37533.jpg" alt="Yukinko" class="wp-image-25937"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/JDC2025012302037_01_37533.jpg" alt="Yukinko" class="lazyload wp-image-25937"/></figure>
  222.  
  223.  
  224.  
  225. <p>The specialty of Honjo in Saiki City, &#8220;Yukinko Sushi,&#8221; won both the Grand Prize and the Forestry Agency Director General&#8217;s Award at the 14th National Mushroom Cooking Competition in 2000, and has now become a local dish that represents Honjo. You can purchase it at &#8220;Yayoi Pikaichi&#8221; at the Yayoi Roadside Station. They also sold this at department stores, supermarkets, kiosks, etc. in Oita Prefecture.&nbsp;</p>
  226.  
  227.  
  228.  
  229. <h2 class="wp-block-heading">Final Thoughts</h2>
  230.  
  231.  
  232.  
  233. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="359" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/雪ん子寿司トップ.jpg" alt="two Yukinko sushi" class="wp-image-25933"/></noscript><img decoding="async" width="640" height="359" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='359'%20viewBox='0%200%20640%20359'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/雪ん子寿司トップ.jpg" alt="two Yukinko sushi" class="lazyload wp-image-25933"/></figure>
  234.  
  235.  
  236.  
  237. <p>Yukinko Sushi is a delightful blend of tradition and creativity, offering a unique taste that showcases the flavors of Japan. Its combination of pickled daikon radish and savory shiitake mushrooms creates a refreshing yet satisfying experience that is truly worth trying. Whether you&#8217;re exploring local specialties or simply looking for something new, this sushi is a must-try. If you ever find yourself in Japan, don’t miss the chance to buy some and enjoy its delicate flavors firsthand!</p>
  238.  
  239.  
  240.  
  241. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Yukinko Sushi, you might also want to try other unique Japanese specialties like <a href="https://www.foodinjapan.org/chubu/sasa-sushi/">sasamaki sushi</a>, narazuke pickles, or kabura-zushi, each offering its own delicious blend of flavors and tradition.</p>
  242. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/">Yukinko sushi  (雪ん子寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  243. ]]></content:encoded>
  245. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/yukinko-sushi/feed/</wfw:commentRss>
  246. <slash:comments>0</slash:comments>
  249. </item>
  250. <item>
  251. <title>Hamo (ハモ)</title>
  252. <link>https://www.foodinjapan.org/kansai/kyoto/hamo/</link>
  253. <comments>https://www.foodinjapan.org/kansai/kyoto/hamo/#respond</comments>
  255. <dc:creator><![CDATA[Krisha]]></dc:creator>
  256. <pubDate>Sun, 27 Apr 2025 10:45:21 +0000</pubDate>
  257. <category><![CDATA[Kansai]]></category>
  258. <category><![CDATA[Kyoto]]></category>
  259. <category><![CDATA[conger eel]]></category>
  260. <category><![CDATA[fish]]></category>
  261. <category><![CDATA[hamo]]></category>
  262. <category><![CDATA[Japanese food]]></category>
  263. <category><![CDATA[Local food in Japan]]></category>
  264. <category><![CDATA[seafood]]></category>
  265. <category><![CDATA[Traditional Food in Japan]]></category>
  266. <category><![CDATA[ハモ]]></category>
  267. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25841</guid>
  268.  
  269. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  270. <p>Hamo is a high-class fish that is indispensable in Kyoto cuisine, but do you know what kind of fish it is? Contrary to its beautiful white flesh, it is also popular for its large size and aggressive nature. Despite its many fine bones, skilled chefs use a special technique to make it tender and enjoyable. [&#8230;]</p>
  271. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/hamo/">Hamo (ハモ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  272. ]]></description>
  273. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02383.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  274. <p>Hamo is a high-class fish that is indispensable in Kyoto cuisine, but do you know what kind of fish it is? Contrary to its beautiful white flesh, it is also popular for its large size and aggressive nature. Despite its many fine bones, skilled chefs use a special technique to make it tender and enjoyable. In this article, we will explain what kind of fish conger eel is, along with where locals produced it and when it is in season.</p>
  275.  
  276.  
  277.  
  278. <h2 class="wp-block-heading">What is Hamo?</h2>
  279.  
  280.  
  281.  
  282. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1-1.jpg" alt="hamo meat on chopstick" class="wp-image-25915"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1-1.jpg" alt="hamo meat on chopstick" class="lazyload wp-image-25915"/></figure>
  283.  
  284.  
  285.  
  286. <p>Hamo (ハモ), or conger eel, is a type of saltwater eel widely consumed in Japan, especially in the Kansai region. It is highly prized for its delicate flavor and firm yet tender texture. Hamo is particularly popular in Kyoto cuisine, where it is often enjoyed during the summer months. Another characteristic of conger eels is that they have beautiful white flesh, which is hard to imagine given their ferociousness and appearance. The flesh is fatty, so you can feel a rich flavor within the light umami taste.</p>
  287.  
  288.  
  289.  
  290. <h2 class="wp-block-heading"><strong>Hamo Season and Production Areas</strong></h2>
  291.  
  292.  
  293.  
  294. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="512" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/qnynzavkpf.jpg" alt="hamo eel" class="wp-image-25917"/></noscript><img decoding="async" width="640" height="512" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='512'%20viewBox='0%200%20640%20512'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/qnynzavkpf.jpg" alt="hamo eel" class="lazyload wp-image-25917"/></figure>
  295.  
  296.  
  297.  
  298. <p>Hamo reach their peak season from June to July as temperatures rise and spawning season approaches. They develop rich, fatty meat in the summer before spawning, making them especially flavorful. Fishermen primarily catch conger eels in various parts of Western Japan. Hyogo Prefecture leads in catch volume, followed by Tokushima Prefecture.</p>
  299.  
  300.  
  301.  
  302. <h2 class="wp-block-heading"><strong>Calories and Nutrition of Conger eel</strong></h2>
  303.  
  304.  
  305.  
  306. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="614" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31525136_m-800x614.jpg" alt="hamo hot pot" class="wp-image-26623" style="width:800px"/></noscript><img decoding="async" width="800" height="614" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='614'%20viewBox='0%200%20800%20614'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31525136_m-800x614.jpg" alt="hamo hot pot" class="lazyload wp-image-26623" style="width:800px"/></figure>
  307.  
  308.  
  309.  
  310. <p>Hamo is a nutritious fish, rich in protein, calcium, and vitamin D.</p>
  311.  
  312.  
  313.  
  314. <ul class="wp-block-list">
  315. <li><strong>Calories</strong>: 132 kcal per 100g (raw).</li>
  316.  
  317.  
  318.  
  319. <li><strong>Protein</strong>: 22.3g per 100g, essential for muscles, organs, skin, and hair. Since the body cannot synthesize protein, it must be obtained from food.</li>
  320.  
  321.  
  322.  
  323. <li><strong>Calcium</strong>: 79mg per 100g, crucial for bone and teeth health. A deficiency may lead to osteoporosis, while excessive intake can cause health issues.</li>
  324.  
  325.  
  326.  
  327. <li><strong>Vitamin D</strong>: 5μg per 100g, aiding calcium absorption, bone growth, and immune regulation.</li>
  328. </ul>
  329.  
  330.  
  331.  
  332. <p>Hamo is a valuable source of essential nutrients for overall health.</p>
  333.  
  334.  
  335.  
  336. <h2 class="wp-block-heading">Various Hamo Dishes</h2>
  337.  
  338.  
  339.  
  340. <h3 class="wp-block-heading">Hamo Tempura </h3>
  341.  
  342.  
  343.  
  344. <p>A fried dish where you can enjoy crispy batter and fluffy meat. It&#8217;s classic to eat it refreshing with sansho pepper salt or sudachi citrus. </p>
  345.  
  346.  
  347.  
  348. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="574" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/30703681_s-1024x574.avif" alt="hamo tempura" class="wp-image-26627" style="width:800px"/></noscript><img decoding="async" width="1024" height="574" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='574'%20viewBox='0%200%201024%20574'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/30703681_s-1024x574.avif" alt="hamo tempura" class="lazyload wp-image-26627" style="width:800px"/></figure>
  349.  
  350.  
  351.  
  352. <h3 class="wp-block-heading">Hamo Hot Pot </h3>
  353.  
  354.  
  355.  
  356. <p>A hot pot dish where pike conger, cut with fine bone cuts, and vegetables are simmered in kelp broth. Adding onions is a distinctive feature, enhancing the umami flavor. </p>
  357.  
  358.  
  359.  
  360. <h3 class="wp-block-heading">Fried Hamo </h3>
  361.  
  362.  
  363.  
  364. <p>A dish marinated with ginger and garlic then deep-fried. The batter is crispy, and the meat is tender and fluffy. </p>
  365.  
  366.  
  367.  
  368. <figure class="wp-block-image size-vp_md is-resized"><noscript><img decoding="async" width="800" height="548" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31678748_m-800x548.jpg" alt="Hamo Tempura" class="wp-image-26622" style="width:800px"/></noscript><img decoding="async" width="800" height="548" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='800'%20height='548'%20viewBox='0%200%20800%20548'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31678748_m-800x548.jpg" alt="Hamo Tempura" class="lazyload wp-image-26622" style="width:800px"/></figure>
  369.  
  370.  
  371.  
  372. <h3 class="wp-block-heading">Hamo with Plum Sauce </h3>
  373.  
  374.  
  375.  
  376. <p>A refreshing appetizer of blanched hamo served with plum sauce. A classic early summer dish that pairs well with alcohol.</p>
  377.  
  378.  
  379.  
  380. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="787" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24496798_s-1024x787.avif" alt="Hamo with Plum Sauce " class="wp-image-26625" style="width:800px"/></noscript><img decoding="async" width="1024" height="787" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='787'%20viewBox='0%200%201024%20787'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24496798_s-1024x787.avif" alt="Hamo with Plum Sauce " class="lazyload wp-image-26625" style="width:800px"/></figure>
  381.  
  382.  
  383.  
  384. <h2 class="wp-block-heading">FAQ</h2>
  385.  
  386.  
  387.  
  388. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  389. <div class="swell-block-faq__item"><dt class="faq_q">When is the best season for pike conger (hamo)?</dt><dd class="faq_a">
  390. <p>The prime season is from early summer to autumn, with the fattest period especially from the rainy season through to the spawning season.</p>
  391. </dd></div>
  392.  
  393.  
  394.  
  395. <div class="swell-block-faq__item"><dt class="faq_q">What does pike conger taste and feel like?</dt><dd class="faq_a">
  396. <p>It has a light, refined sweetness and is characterized by a fluffy texture.</p>
  397. </dd></div>
  398.  
  399.  
  400.  
  401. <div class="swell-block-faq__item"><dt class="faq_q">How are the small bones of pike conger handled?</dt><dd class="faq_a">
  402. <p>Since pike conger has many fine bones, a technique called &#8220;honegiri&#8221; (bone cutting) is used during preparation to finely cut the small bones, making it easier to eat.</p>
  403. </dd></div>
  404. </dl>
  405. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"When is the best season for pike conger (hamo)?","acceptedAnswer":{"@type":"Answer","text":"<p>The prime season is from early summer to autumn, with the fattest period especially from the rainy season through to the spawning season.<\/p>"}},{"@type":"Question","name":"What does pike conger taste and feel like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a light, refined sweetness and is characterized by a fluffy texture.<\/p>"}},{"@type":"Question","name":"How are the small bones of pike conger handled?","acceptedAnswer":{"@type":"Answer","text":"<p>Since pike conger has many fine bones, a technique called \"honegiri\" (bone cutting) is used during preparation to finely cut the small bones, making it easier to eat.<\/p>"}}]}</script>
  406.  
  407.  
  408.  
  409. <h2 class="wp-block-heading"><strong>How to Prepare Hamo</strong></h2>
  410.  
  411.  
  412.  
  413. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800053213095281777.jpg" alt="cutting hamo" class="wp-image-25916"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800053213095281777.jpg" alt="cutting hamo" class="lazyload wp-image-25916"/></figure>
  414.  
  415.  
  416.  
  417. <p>Since conger eel has many long, hard small bones, you cannot eat it without proper preparation. To make it edible, chefs perform a technique called &#8220;bone cutting.&#8221; This method involves making small cuts into the flesh to break the tiny bones while keeping the skin intact. When cutting, the knife must reach the skin without slicing through it, requiring precise skill. As you handle the eel, be cautious of its slippery surface to avoid injury.</p>
  418.  
  419.  
  420.  
  421. <h2 class="wp-block-heading">Final Thoughts</h2>
  422.  
  423.  
  424.  
  425. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="412" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4641610_m-1.jpg" alt="hamo sashimi" class="wp-image-25914"/></noscript><img decoding="async" width="640" height="412" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='412'%20viewBox='0%200%20640%20412'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4641610_m-1.jpg" alt="hamo sashimi" class="lazyload wp-image-25914"/></figure>
  426.  
  427.  
  428.  
  429. <p>Hamo is a prized delicacy in Japan, known for its delicate flavor, rich texture, and skillful preparation. Whether enjoyed as tempura, sushi, or in a refreshing summer dish, it offers a unique taste that reflects Japan’s culinary craftsmanship. If you have the chance to visit Japan, don’t miss the opportunity to try fresh hamo. Experience its exquisite flavor for yourself and discover why it holds a special place in Japanese cuisine!</p>
  430.  
  431.  
  432.  
  433. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about hamo, you might also want to try other delicacies like <a href="https://www.foodinjapan.org/tag/anago/">anago </a>(saltwater eel) or fugu (pufferfish), which offer similarly refined flavors and showcase Japan’s expert seafood preparation.</p>
  434. <p>The post <a href="https://www.foodinjapan.org/kansai/kyoto/hamo/">Hamo (ハモ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  435. ]]></content:encoded>
  437. <wfw:commentRss>https://www.foodinjapan.org/kansai/kyoto/hamo/feed/</wfw:commentRss>
  438. <slash:comments>0</slash:comments>
  441. </item>
  442. <item>
  443. <title>Jigokumushi (地獄蒸し)</title>
  444. <link>https://www.foodinjapan.org/kyushu/ooita/jigokumushi/</link>
  445. <comments>https://www.foodinjapan.org/kyushu/ooita/jigokumushi/#respond</comments>
  447. <dc:creator><![CDATA[Krisha]]></dc:creator>
  448. <pubDate>Fri, 25 Apr 2025 14:37:26 +0000</pubDate>
  449. <category><![CDATA[Kyushu]]></category>
  450. <category><![CDATA[Ooita]]></category>
  451. <category><![CDATA[cuisine]]></category>
  452. <category><![CDATA[hell steamed cuisine]]></category>
  453. <category><![CDATA[Japanese food]]></category>
  454. <category><![CDATA[jigokumushi]]></category>
  455. <category><![CDATA[Local food in Japan]]></category>
  456. <category><![CDATA[onsen]]></category>
  457. <category><![CDATA[Traditional Food in Japan]]></category>
  458. <category><![CDATA[地獄蒸し]]></category>
  459. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25829</guid>
  460.  
  461. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  462. <p>Jigokumushi is a unique and traditional cooking method in Japan that uses natural hot spring steam to prepare food. Found in Beppu, one of Japan’s most famous onsen towns, this steaming technique brings out the natural flavors of ingredients while keeping them tender and juicy. From vegetables to seafood and even eggs, Jigokumushi offers a [&#8230;]</p>
  463. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/jigokumushi/">Jigokumushi (地獄蒸し)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  464. ]]></description>
  465. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/9d77ed7394cef04ece2387fe0a9875c5.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  466. <p>Jigokumushi is a unique and traditional cooking method in Japan that uses natural hot spring steam to prepare food. Found in Beppu, one of Japan’s most famous onsen towns, this steaming technique brings out the natural flavors of ingredients while keeping them tender and juicy. From vegetables to seafood and even eggs, Jigokumushi offers a simple yet deeply flavorful way to enjoy food. Curious about how it works and what makes it special? Keep reading to find out!</p>
  467.  
  468.  
  469.  
  470. <h2 class="wp-block-heading">What is Jigokumushi?</h2>
  471.  
  472.  
  473.  
  474. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="467" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202405_k_kyusyu_oitaonsen_001.jpg" alt="jigokumushi in woven round plate" class="wp-image-25910"/></noscript><img decoding="async" width="640" height="467" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='467'%20viewBox='0%200%20640%20467'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/202405_k_kyusyu_oitaonsen_001.jpg" alt="jigokumushi in woven round plate" class="lazyload wp-image-25910"/></figure>
  475.  
  476.  
  477.  
  478. <p>Jigokumushi cuisine or &#8220;Hell Steamed&#8221; Cuisine offers a simple yet unique way of cooking by steaming ingredients with hot spring steam at around 100℃. This dish is exclusive to Beppu, a city known for having the most hot spring sources and the highest volume of hot spring water in Japan. To prepare jigokumushi, people use a pot called a &#8220;Jigoku kettle.&#8221; They simply place the ingredients inside, cover it with a lid, and let the hot spring steam cook them instantly. While the process only involves steaming, there are countless ways to enjoy it, making it a popular choice for its rich flavors.</p>
  479.  
  480.  
  481.  
  482. <h2 class="wp-block-heading">Jigokumushi History</h2>
  483.  
  484.  
  485.  
  486. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/00.jpg" alt="jigokumushi ingredients" class="wp-image-25909"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/00.jpg" alt="jigokumushi ingredients" class="lazyload wp-image-25909"/></figure>
  487.  
  488.  
  489.  
  490. <p>Jigoku Mushi has a long history, dating back to the Edo period. Inns and other establishments have traditionally served it as a dish of hospitality. The document <em>Tsurumi Shichiyu no Ki</em> confirms that Jigoku Mushi cuisine existed during the Edo period. This record details the characteristics of each hot spring in the Tsurumi area and traces the history of Jigoku Mushi.</p>
  491.  
  492.  
  493.  
  494. <p>One section describes a hot spring called &#8220;Imai no Yu,&#8221; stating, &#8220;Local people regularly steam food here.&#8221; Villagers would spread straw over the steaming area known as Jigoku, pour water over it, place mochi, potatoes, red rice, and other ingredients on top, cover them with more straw, and steam everything. Additionally, people sold sweets made with Jigoku steaming at the tourist facility Teruyu.</p>
  495.  
  496.  
  497.  
  498. <p>According to one story, a Kyoto confectioner traveling back from Nagasaki tried camellia mochi steamed in Jigoku. Delighted by its taste, he compared it to the sweets made with the famous water from the Kamo River and bought a large quantity to take home.</p>
  499.  
  500.  
  501.  
  502. <h2 class="wp-block-heading">Jigokumushi Ingredients</h2>
  503.  
  504.  
  505.  
  506. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/323A0683.jpg" alt="hotspring vegetables" class="wp-image-25907"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/323A0683.jpg" alt="hotspring vegetables" class="lazyload wp-image-25907"/></figure>
  507.  
  508.  
  509.  
  510. <p>Any ingredients are OK. Shrimp, crab, scallops, seafood such as sea bream and horse mackerel. Pork, chicken, beef, and even simple potatoes and eggs are excellent. You can steam cabbage and pork together, or potatoes and chicken at the same time, and you can arrange it however you like.</p>
  511.  
  512.  
  513.  
  514. <h2 class="wp-block-heading">Jigokumushi Health Benefits</h2>
  515.  
  516.  
  517.  
  518. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="443" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1.jpg" alt="hell steamed cuisine" class="wp-image-25906"/></noscript><img decoding="async" width="640" height="443" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='443'%20viewBox='0%200%20640%20443'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/images-1.jpg" alt="hell steamed cuisine" class="lazyload wp-image-25906"/></figure>
  519.  
  520.  
  521.  
  522. <p>This simple method of cooking, just by steaming the ingredients, preserves the flavor and nutrients of the ingredients while also adding the nutrients of the hot springs. It also removes excess fat, making it very healthy! Steaming with mineral-rich hot spring steam brings out the natural umami and sweetness of the ingredients. It has a light salty, refreshing taste. You can enjoy a different flavor from regular steamed dishes.</p>
  523.  
  524.  
  525.  
  526. <h2 class="wp-block-heading">FAQ</h2>
  527.  
  528.  
  529.  
  530. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  531. <div class="swell-block-faq__item"><dt class="faq_q">Can I bring my own ingredients for the hell-steaming experience?</dt><dd class="faq_a">
  532. <p>At many facilities, bringing your own ingredients is allowed, but there may be a usage fee. Since rules vary by facility, it’s important to check in advance.</p>
  533. </dd></div>
  534.  
  535.  
  536.  
  537. <div class="swell-block-faq__item"><dt class="faq_q">How long does it take to cook with hell-steaming?</dt><dd class="faq_a">
  538. <p>It depends on the ingredients, but generally it takes about 20 to 30 minutes. It’s recommended to allow plenty of time for the experience.</p>
  539. </dd></div>
  540. </dl>
  541. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Can I bring my own ingredients for the hell-steaming experience?","acceptedAnswer":{"@type":"Answer","text":"<p>At many facilities, bringing your own ingredients is allowed, but there may be a usage fee. Since rules vary by facility, it’s important to check in advance.<\/p>"}},{"@type":"Question","name":"How long does it take to cook with hell-steaming?","acceptedAnswer":{"@type":"Answer","text":"<p>It depends on the ingredients, but generally it takes about 20 to 30 minutes. It’s recommended to allow plenty of time for the experience.<\/p>"}}]}</script>
  542.  
  543.  
  544.  
  545. <h2 class="wp-block-heading">Summary</h2>
  546.  
  547.  
  548.  
  549. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02.jpg" alt="preparing jigokumushi" class="wp-image-25908"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/02.jpg" alt="preparing jigokumushi" class="lazyload wp-image-25908"/></figure>
  550.  
  551.  
  552.  
  553. <p>Jigokumushi is more than just a cooking method—it’s a unique way to experience Japan’s rich hot spring culture through food. The natural steam enhances flavors, creating a simple yet unforgettable taste. If you ever visit Beppu, don’t miss the chance to try freshly steamed seafood, vegetables, or eggs cooked this way. Whether at a local onsen or a specialty restaurant, Jigokumushi is a must-try experience that captures the essence of Japan’s geothermal wonders. Be sure to give it a taste!</p>
  554.  
  555.  
  556.  
  557. <p class="has-border -border04 is-style-bg_stripe">If you’re intrigued by Jigokumushi, you might also enjoy other unique Japanese steaming methods like <a href="https://www.foodinjapan.org/kansai/mushi-zushi/">Mushizushi </a>(steamed sushi) or <a href="https://www.foodinjapan.org/japan/kamameshi/">Kamameshi </a>(iron pot rice), both offering warm, flavorful dishes that highlight the beauty of slow, gentle cooking!</p>
  558. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/jigokumushi/">Jigokumushi (地獄蒸し)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  559. ]]></content:encoded>
  561. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/jigokumushi/feed/</wfw:commentRss>
  562. <slash:comments>0</slash:comments>
  565. </item>
  566. <item>
  567. <title>Seki saba (関サバ)</title>
  568. <link>https://www.foodinjapan.org/kyushu/ooita/seki-saba/</link>
  569. <comments>https://www.foodinjapan.org/kyushu/ooita/seki-saba/#respond</comments>
  571. <dc:creator><![CDATA[Krisha]]></dc:creator>
  572. <pubDate>Thu, 24 Apr 2025 12:44:42 +0000</pubDate>
  573. <category><![CDATA[Kyushu]]></category>
  574. <category><![CDATA[Ooita]]></category>
  575. <category><![CDATA[fish]]></category>
  576. <category><![CDATA[Japanese food]]></category>
  577. <category><![CDATA[Local food in Japan]]></category>
  578. <category><![CDATA[mackerel]]></category>
  579. <category><![CDATA[saba]]></category>
  580. <category><![CDATA[seafood]]></category>
  581. <category><![CDATA[seki saba]]></category>
  582. <category><![CDATA[Traditional Food in Japan]]></category>
  583. <category><![CDATA[関サバ]]></category>
  584. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25827</guid>
  585.  
  586. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n20220423k45n4r113234076365.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='564'%20viewBox='0%200%20850%20564'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n20220423k45n4r113234076365.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  587. <p>Seki Saba is a prized type of mackerel from Oita Prefecture, known for its exceptional freshness, firm texture, and rich flavor. Caught in the fast-moving waters of the Bungo Channel using traditional line fishing, this premium fish is carefully handled to preserve its quality. Whether enjoyed as sashimi or grilled, Seki Saba offers a unique [&#8230;]</p>
  588. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/seki-saba/">Seki saba (関サバ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  589. ]]></description>
  590. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n20220423k45n4r113234076365.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='564'%20viewBox='0%200%20850%20564'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n20220423k45n4r113234076365.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  591. <p>Seki Saba is a prized type of mackerel from Oita Prefecture, known for its exceptional freshness, firm texture, and rich flavor. Caught in the fast-moving waters of the Bungo Channel using traditional line fishing, this premium fish is carefully handled to preserve its quality. Whether enjoyed as sashimi or grilled, Seki Saba offers a unique taste experience that sets it apart from regular mackerel. Read on to discover what makes this fish so special and why it&#8217;s a must-try in Japan!</p>
  592.  
  593.  
  594.  
  595. <h2 class="wp-block-heading">What is Seki saba?</h2>
  596.  
  597.  
  598.  
  599. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="490" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_45871640_S.jpg" alt="mackerel" class="wp-image-25900"/></noscript><img decoding="async" width="640" height="490" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='490'%20viewBox='0%200%20640%20490'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_45871640_S.jpg" alt="mackerel" class="lazyload wp-image-25900"/></figure>
  600.  
  601.  
  602.  
  603. <p>Fishermen in Saganoseki, Oita, catch mackerel from the Hoyo Strait between Oita and Ehime prefectures and ship it from there. People call this mackerel &#8220;Sekisaba&#8221; and highly value it for its exceptional quality, especially as sashimi. The firm and crunchy texture makes &#8220;Sekisaba&#8221; sashimi stand out. In fact, many first-time eaters might not even realize it’s mackerel unless someone tells them. Now famous as branded fish products, &#8220;Seki Saba&#8221; and &#8220;Seki Aji&#8221; are gourmet delicacies granted trademark registration in 1996, the first time a fishery product was granted trademark registration. &#8220;Seki&#8221; refers to Saganoseki in Oita Prefecture, which faces the Bungo Strait.</p>
  604.  
  605.  
  606.  
  607. <h2 class="wp-block-heading">Seki saba Fishing Strait</h2>
  608.  
  609.  
  610.  
  611. <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/IMGP1920.jpg" alt="mackerel with leaves" class="wp-image-25902"/></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/IMGP1920.jpg" alt="mackerel with leaves" class="lazyload wp-image-25902"/></figure>
  612.  
  613.  
  614.  
  615. <p>The Bungo Channel, located between Oita and Ehime prefectures, is home to the fast-flowing Hayasui no Seto strait. In this area, horse mackerel (aji) and mackerel (saba) caught by Saganoseki fishermen are known as Sekiaji and Sekisaba. Due to the strong currents and complex underwater terrain, net fishing is difficult, so line fishing is used to minimize stress and injuries to the fish. The fast currents enhance the firmness of their flesh, while the rich plankton diet contributes to their exceptional flavor. With a low risk of parasites, Sekisaba is often enjoyed as fresh sashimi, offering an unforgettable taste experience.</p>
  616.  
  617.  
  618.  
  619. <h2 class="wp-block-heading">Process and seasons of harvesting</h2>
  620.  
  621.  
  622.  
  623. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/aji02-1024x576-1.jpg" alt="close up photo of seki saba sashimi" class="wp-image-25903"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/aji02-1024x576-1.jpg" alt="close up photo of seki saba sashimi" class="lazyload wp-image-25903"/></figure>
  624.  
  625.  
  626.  
  627. <p>Each Sekisaba is carefully processed using the ikejime technique to maintain freshness by draining blood and preserving its quality. The fish are then placed in a suspended animation state (nichinan) to keep the flesh tender. Sekiaji is in season from July to September. In early autumn, the fish becomes more fatty and is in season from December to March. Both are ideal for eating raw, offering a firm texture with rich, melt-in-your-mouth fat—hallmarks of the Saganoseki brand. The fresh sashimi has firm flesh and a texture that is unique to Seki fish.</p>
  628.  
  629.  
  630.  
  631. <h2 class="wp-block-heading">FAQ</h2>
  632.  
  633.  
  634.  
  635. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  636. <div class="swell-block-faq__item"><dt class="faq_q">What is the difference between Seki mackerel and regular mackerel?</dt><dd class="faq_a">
  637. <p>Seki mackerel is a branded mackerel caught by single-hook fishing in Saganoseki, Oita Prefecture. Its flesh is firm, richly fatty, and its freshness and quality are strictly controlled. Compared to regular mackerel, it can cost more than ten times as much.</p>
  638. </dd></div>
  639.  
  640.  
  641.  
  642. <div class="swell-block-faq__item"><dt class="faq_q">What is the recommended way to eat Seki mackerel?</dt><dd class="faq_a">
  643. <p>Because Seki mackerel is very fresh and fatty, the best way to enjoy it is as sashimi.</p>
  644. </dd></div>
  645. </dl>
  646. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is the difference between Seki mackerel and regular mackerel?","acceptedAnswer":{"@type":"Answer","text":"<p>Seki mackerel is a branded mackerel caught by single-hook fishing in Saganoseki, Oita Prefecture. Its flesh is firm, richly fatty, and its freshness and quality are strictly controlled. Compared to regular mackerel, it can cost more than ten times as much.<\/p>"}},{"@type":"Question","name":"What is the recommended way to eat Seki mackerel?","acceptedAnswer":{"@type":"Answer","text":"<p>Because Seki mackerel is very fresh and fatty, the best way to enjoy it is as sashimi.<\/p>"}}]}</script>
  647.  
  648.  
  649.  
  650. <h2 class="wp-block-heading">Takeaway</h2>
  651.  
  652.  
  653.  
  654. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="335" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/rectangle_large_type_2_4f1820d3ae6fb3ef8855a15219ebd04b.jpg" alt="seki saba sashimi" class="wp-image-25901"/></noscript><img decoding="async" width="640" height="335" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='335'%20viewBox='0%200%20640%20335'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/rectangle_large_type_2_4f1820d3ae6fb3ef8855a15219ebd04b.jpg" alt="seki saba sashimi" class="lazyload wp-image-25901"/></figure>
  655.  
  656.  
  657.  
  658. <p>Seki Saba is more than just a mackerel—it’s a delicacy that showcases the dedication of Oita’s fishermen and the rich waters of the Bungo Channel. Its firm texture, rich umami, and unmatched freshness make it a must-try for seafood lovers. If you ever find yourself in Japan, don’t miss the chance to taste this exceptional fish. Whether as sashimi or grilled, Seki Saba promises an unforgettable experience. Be sure to try it and savor the true essence of Japan’s premium seafood!</p>
  659.  
  660.  
  661.  
  662. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Seki Saba, you might also want to try Seki Aji, its equally famous counterpart, or explore other premium <a href="https://www.foodinjapan.org/tag/seafood/">Japanese seafood</a> that offers a unique taste of Japan’s rich coastal flavors!</p>
  663. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/seki-saba/">Seki saba (関サバ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  664. ]]></content:encoded>
  666. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/seki-saba/feed/</wfw:commentRss>
  667. <slash:comments>0</slash:comments>
  670. </item>
  671. <item>
  672. <title>Harami (牛ハラミ)</title>
  673. <link>https://www.foodinjapan.org/japan/harami/</link>
  674. <comments>https://www.foodinjapan.org/japan/harami/#respond</comments>
  676. <dc:creator><![CDATA[Krisha]]></dc:creator>
  677. <pubDate>Tue, 22 Apr 2025 09:51:09 +0000</pubDate>
  678. <category><![CDATA[Japan]]></category>
  679. <category><![CDATA[beef skirt steak]]></category>
  680. <category><![CDATA[harami]]></category>
  681. <category><![CDATA[Japanese food]]></category>
  682. <category><![CDATA[Local food in Japan]]></category>
  683. <category><![CDATA[meat]]></category>
  684. <category><![CDATA[steak]]></category>
  685. <category><![CDATA[Traditional Food in Japan]]></category>
  686. <category><![CDATA[牛ハラミ]]></category>
  687. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25519</guid>
  688.  
  689. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1-024-2.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='553'%20viewBox='0%200%20850%20553'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1-024-2.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  690. <p>Harami (牛ハラミ) is a popular cut of beef in Japan, especially in yakiniku (Japanese barbecue), where its tender texture and rich umami flavor make it a favorite among meat lovers. With its perfect balance of lean meat and fat, harami offers a delicious and satisfying experience. Want to know more about why this cut is [&#8230;]</p>
  691. <p>The post <a href="https://www.foodinjapan.org/japan/harami/">Harami (牛ハラミ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  692. ]]></description>
  693. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1-024-2.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='553'%20viewBox='0%200%20850%20553'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1-024-2.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  694. <p>Harami (牛ハラミ) is a popular cut of beef in Japan, especially in yakiniku (Japanese barbecue), where its tender texture and rich umami flavor make it a favorite among meat lovers. With its perfect balance of lean meat and fat, harami offers a delicious and satisfying experience. Want to know more about why this cut is so beloved in Japan? Keep reading to discover its history, taste, and best ways to enjoy it!</p>
  695.  
  696.  
  697.  
  698. <h2 class="wp-block-heading">What is Harami?</h2>
  699.  
  700.  
  701.  
  702. <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/uraharami_inside-skirt-wagyu-1024x683-1.jpg" alt="harami on wooden plate" class="wp-image-25664"/></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/uraharami_inside-skirt-wagyu-1024x683-1.jpg" alt="harami on wooden plate" class="lazyload wp-image-25664"/></figure>
  703.  
  704.  
  705.  
  706. <p>Harami, also known as beef skirt steak, is a cut from the diaphragm muscle of the cow. While it closely resembles red meat in appearance and texture, it is technically classified as offal, similar to other internal organs. Despite this classification, harami is highly prized, with only 2 to 3 kg obtainable from each cow.</p>
  707.  
  708.  
  709.  
  710. <p>This cut is a popular choice for yakiniku (Japanese barbecue) due to its rich umami flavor and tender, chewy texture. Unlike other organ meats, beef skirt steak has a mild taste with minimal odor, making it a great option for those who prefer a lean yet flavorful cut. Additionally, it retains its tenderness even when cooked, ensuring a satisfying bite every time.</p>
  711.  
  712.  
  713.  
  714. <h2 class="wp-block-heading">Harami History</h2>
  715.  
  716.  
  717.  
  718. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="391" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/05261729_5eccd352151b2.jpg" alt="harami meat" class="wp-image-25663"/></noscript><img decoding="async" width="640" height="391" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='391'%20viewBox='0%200%20640%20391'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/05261729_5eccd352151b2.jpg" alt="harami meat" class="lazyload wp-image-25663"/></figure>
  719.  
  720.  
  721.  
  722. <p>Harami (牛ハラミ), or beef skirt steak, became popular in Japan through the rise of yakiniku culture after World War II, initially classified as horumon (offal) due to its location near the diaphragm. Unlike traditional organ meats, harami has a mild flavor and tender, chewy texture, making it a standout choice. By the 1970s–1980s, it became a staple in yakiniku restaurants. Valued as a flavorful yet lean alternative to wagyu cuts. In recent years, health-conscious trends and global interest in Japanese barbecue have further boosted its popularity. Cementing beef skirt steak as a beloved choice in Japan’s culinary scene.</p>
  723.  
  724.  
  725.  
  726. <h2 class="wp-block-heading">Taste and Characteristics of Harami</h2>
  727.  
  728.  
  729.  
  730. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/5qu78oc0m9d.jpeg" alt="beef harami" class="wp-image-25662"/></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/2025/03/5qu78oc0m9d.jpeg" alt="beef harami" class="lazyload wp-image-25662"/></figure>
  731.  
  732.  
  733.  
  734. <p>Harami is known for its mild flavor and lack of the strong odor typically associated with offal. It has less fat and fewer calories than cuts like loin or ribs and is easier to digest and less likely to cause stomach discomfort. Despite being leaner, harami retains a moderate amount of fat, giving it a soft and tender texture. </p>
  735.  
  736.  
  737.  
  738. <p>A similar cut, sagari (サガリ), is sometimes referred to as skirt steak interchangeably in certain regions. However, sagari contains even less fat than harami, resulting in a lighter, more refreshing taste. If you prefer a leaner and milder option, sagari is a great alternative.</p>
  739.  
  740.  
  741.  
  742. <h2 class="wp-block-heading">FAQ</h2>
  743.  
  744.  
  745.  
  746. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  747. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is beef skirt steak (harami)?</dt><dd class="faq_a">
  748. <p>Beef skirt steak is part of the diaphragm muscle. Although technically classified as offal, its appearance and texture are much like red meat. It&#8217;s a rare cut, with only about 2–3 kg obtainable from a single cow.</p>
  749. </dd></div>
  750.  
  751.  
  752.  
  753. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics and taste of beef skirt steak?</dt><dd class="faq_a">
  754. <p>Beef skirt steak boasts a rich, juicy meat flavor, has a good balance of fat, and is tender. Its defining feature is a springy texture that resists toughening up during cooking.</p>
  755. </dd></div>
  756. </dl>
  757. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the cow is beef skirt steak (harami)?","acceptedAnswer":{"@type":"Answer","text":"<p>Beef skirt steak is part of the diaphragm muscle. Although technically classified as offal, its appearance and texture are much like red meat. It's a rare cut, with only about 2–3 kg obtainable from a single cow.<\/p>"}},{"@type":"Question","name":"What are the characteristics and taste of beef skirt steak?","acceptedAnswer":{"@type":"Answer","text":"<p>Beef skirt steak boasts a rich, juicy meat flavor, has a good balance of fat, and is tender. Its defining feature is a springy texture that resists toughening up during cooking.<\/p>"}}]}</script>
  758.  
  759.  
  760.  
  761. <h2 class="wp-block-heading">Takeaway</h2>
  762.  
  763.  
  764.  
  765. <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_sb3001.jpg" alt="harami on chopping board" class="wp-image-25665"/></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_sb3001.jpg" alt="harami on chopping board" class="lazyload wp-image-25665"/></figure>
  766.  
  767.  
  768.  
  769. <p>Unlike heavier cuts, harami offers a perfect balance of lean meat and fat. Making it an easy favorite for both meat lovers and those looking for a lighter option. If you have the chance to visit Japan, don’t miss the opportunity to try beef skirt steak—once you taste it, you’ll understand why it’s so beloved in Japanese barbecue culture!</p>
  770.  
  771.  
  772.  
  773. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about harami, you might also want to try sagari (a leaner skirt steak alternative), <a href="https://www.foodinjapan.org/japan/karubi/">karubi </a>(short ribs for a richer bite) —each offering its own unique flavor and texture in Japanese barbecue!</p>
  774. <p>The post <a href="https://www.foodinjapan.org/japan/harami/">Harami (牛ハラミ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  775. ]]></content:encoded>
  777. <wfw:commentRss>https://www.foodinjapan.org/japan/harami/feed/</wfw:commentRss>
  778. <slash:comments>0</slash:comments>
  781. </item>
  782. <item>
  783. <title>Hana sushi (花寿司)</title>
  784. <link>https://www.foodinjapan.org/kanto/chiba-en/hana-sushi/</link>
  785. <comments>https://www.foodinjapan.org/kanto/chiba-en/hana-sushi/#respond</comments>
  787. <dc:creator><![CDATA[Krisha]]></dc:creator>
  788. <pubDate>Mon, 21 Apr 2025 11:01:35 +0000</pubDate>
  789. <category><![CDATA[Chiba]]></category>
  790. <category><![CDATA[Kanto]]></category>
  791. <category><![CDATA[flower cuisine]]></category>
  792. <category><![CDATA[Hana sushi]]></category>
  793. <category><![CDATA[hanazushi]]></category>
  794. <category><![CDATA[Japanese food]]></category>
  795. <category><![CDATA[Local food in Japan]]></category>
  796. <category><![CDATA[makizushi]]></category>
  797. <category><![CDATA[regionalfoodjapan]]></category>
  798. <category><![CDATA[sushi]]></category>
  799. <category><![CDATA[Traditional Food in Japan]]></category>
  800. <category><![CDATA[花寿司]]></category>
  801. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26276</guid>
  802.  
  803. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/chiba_1_1.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/2025/04/chiba_1_1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  804. <p>At first glance, hana sushi might look like a delicate piece of art rather than something you’d expect to eat. But in Japan, this beautifully crafted roll has a special place at celebrations and seasonal gatherings. With vibrant colors and intricate patterns, it’s more than just sushi—it’s a glimpse into a unique culinary tradition. Read [&#8230;]</p>
  805. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/hana-sushi/">Hana sushi (花寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  806. ]]></description>
  807. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/chiba_1_1.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/2025/04/chiba_1_1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  808. <p>At first glance, hana sushi might look like a delicate piece of art rather than something you’d expect to eat. But in Japan, this beautifully crafted roll has a special place at celebrations and seasonal gatherings. With vibrant colors and intricate patterns, it’s more than just sushi—it’s a glimpse into a unique culinary tradition. Read on to discover the charm behind this eye-catching dish.</p>
  809.  
  810.  
  811.  
  812. <h2 class="wp-block-heading">What is Hana sushi?</h2>
  813.  
  814.  
  815.  
  816. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/chiba_1_3.jpg" alt="sushi flower" class="wp-image-26300"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/chiba_1_3.jpg" alt="sushi flower" class="lazyload wp-image-26300"/></figure>
  817.  
  818.  
  819.  
  820. <p>Hana sushi is a decorative type of sushi roll where ingredients are arranged to form flower-like and artistic patterns. Originating in the Boso Peninsula of Chiba Prefecture, it is traditionally made with local ingredients for special occasions such as festivals. While originally focused on floral designs, modern versions often feature animals and popular characters, appealing to people of all ages. Its ingredients are similar to regular rolled sushi, including vinegared rice, seaweed, pickled vegetables, thin omelets, dried gourd strips, denbu (pink fish flakes), and shiitake mushrooms.</p>
  821.  
  822.  
  823.  
  824. <h2 class="wp-block-heading">Hana sushi History</h2>
  825.  
  826.  
  827.  
  828. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="468" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/★花寿司.jpg" alt="flowerysushi" class="wp-image-26301"/></noscript><img decoding="async" width="640" height="468" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='468'%20viewBox='0%200%20640%20468'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/★花寿司.jpg" alt="flowerysushi" class="lazyload wp-image-26301"/></figure>
  829.  
  830.  
  831.  
  832. <p>The origins of hana sushi are closely tied to the history of makizushi, a style of sushi made by rolling vinegared rice and various ingredients in nori seaweed using a bamboo mat. Makizushi is believed to have emerged during the late Edo period (18th to 19th centuries). In Japan, regional variations developed over time, with thinner rolls common in the Kanto region—where the Boso Peninsula is located—and thicker rolls more typical in the Kansai region. Fishermen introduced Hanazushi to the Boso Peninsula from Wakayama Prefecture, a part of Kansai, who came to the area to catch sardines, bringing with them the tradition of thick, decorative sushi rolls.</p>
  833.  
  834.  
  835.  
  836. <h2 class="wp-block-heading">FAQ</h2>
  837.  
  838.  
  839.  
  840. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  841. <div class="swell-block-faq__item"><dt class="faq_q">What is Hana Sushi?</dt><dd class="faq_a">
  842. <p>Hana Sushi from Chiba&#8217;s Bōsō Peninsula features ingredients arranged to create flower patterns or designs. Traditionally served at festivals and celebrations, it now includes animals and popular characters, appealing to all ages.</p>
  843. </dd></div>
  844.  
  845.  
  846.  
  847. <div class="swell-block-faq__item"><dt class="faq_q">What are the main ingredients and how is Hana Sushi made?</dt><dd class="faq_a">
  848. <p>The ingredients mirror typical rolled sushi: kanpyō, denbu, shiitake, vegetables, tamagoyaki, and nori. Preparation involves arranging rice mounds on nori or tamagoyaki, adding fillings between them, and rolling everything together. Slicing reveals the distinctive flower patterns.</p>
  849. </dd></div>
  850. </dl>
  851. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Hana Sushi?","acceptedAnswer":{"@type":"Answer","text":"<p>Hana Sushi from Chiba's Bōsō Peninsula features ingredients arranged to create flower patterns or designs. Traditionally served at festivals and celebrations, it now includes animals and popular characters, appealing to all ages.<\/p>"}},{"@type":"Question","name":"What are the main ingredients and how is Hana Sushi made?","acceptedAnswer":{"@type":"Answer","text":"<p>The ingredients mirror typical rolled sushi: kanpyō, denbu, shiitake, vegetables, tamagoyaki, and nori. Preparation involves arranging rice mounds on nori or tamagoyaki, adding fillings between them, and rolling everything together. Slicing reveals the distinctive flower patterns.<\/p>"}}]}</script>
  852.  
  853.  
  854.  
  855. <h2 class="wp-block-heading">Hana sushi Recipe</h2>
  856.  
  857.  
  858.  
  859. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  860. <h3 class="wp-block-heading">Hana Sushi Ingredients</h3>
  861.  
  862.  
  863.  
  864. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 1 person</th><th>Measurements</th></tr></thead><tbody><tr><td>Sushi rice (white) </td><td>350g</td></tr><tr><td>Sushi rice (pink)</td><td>240g</td></tr><tr><td>Tamagoyaki (Japanese omelet)</td><td>60g</td></tr><tr><td>Nori (seaweed sheets)</td><td>20g</td></tr><tr><td>Green vegetables (e.g., spinach or shiso) </td><td>60g</td></tr><tr><td>Sliced pickled radish (for flower petals)</td><td>40g</td></tr></tbody></table></figure>
  865. </div></div>
  866.  
  867.  
  868.  
  869. <div class="wp-block-group is-stack is-style-dent_box">
  870. <h3 class="wp-block-heading">How to make Hana Sushi?</h3>
  871.  
  872.  
  873.  
  874. <div class="swell-block-step" data-num-style="circle">
  875. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the Center Core</div><div class="swell-block-step__body">
  876. <p>Place a small amount of white sushi rice on top of the tamagoyaki to help it adhere. Lay half a sheet of nori on top of the tamagoyaki, then add about one-quarter of the pink sushi rice on top of the nori. Roll it into a tight ball or cylinder. Place the green vegetables along one side of the roll.</p>
  877. </div></div>
  878.  
  879.  
  880.  
  881. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Create the Flower Petal Section</div><div class="swell-block-step__body">
  882. <p>On a full sheet of nori, place the sliced pickled radish strips (they will become the petals) in the center. Add pink sushi rice evenly to both sides of the radish to shape the petal structure. Cover this arrangement with another sheet of nori.</p>
  883. </div></div>
  884.  
  885.  
  886.  
  887. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Assemble the Final Roll</div><div class="swell-block-step__body">
  888. <p>Spread the remaining pink sushi rice onto half of a nori sheet. Flip it over so the rice side is down. Place the green vegetables on one side. Using a sushi rolling mat, carefully roll everything together—holding the mat with one hand while shaping and pressing the filling gently with the other hand. Tighten and shape into a flower cross-section.</p>
  889. </div></div>
  890. </div>
  891.  
  892.  
  893.  
  894. <p class="is-style-icon_book">Reference: <a href="https://www.pref.chiba.lg.jp/ninaite/recipe/furusato/ryouri04.html">Chiba prefecture Lifestyle, Welfare and Health </a></p>
  895. </div>
  896.  
  897.  
  898.  
  899. <h2 class="wp-block-heading">Takeaway</h2>
  900.  
  901.  
  902.  
  903. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/chiba_1_2.jpg" alt="hanazushi" class="wp-image-26302"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/chiba_1_2.jpg" alt="hanazushi" class="lazyload wp-image-26302"/></figure>
  904.  
  905.  
  906.  
  907. <p>Hana sushi is a perfect example of how food in Japan can be both delicious and visually stunning. Whether served during festivals or crafted for special occasions, each roll reflects the care and creativity behind it. If you ever find yourself in Japan, don’t miss the chance to try Hana sushi for yourself—it’s an experience that delights both the eyes and the taste buds.</p>
  908.  
  909.  
  910.  
  911. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Hana sushi, you might also want to explore other visually stunning Japanese dishes like <a href="https://www.foodinjapan.org/kanto/tokyo-en/chirashizushi/">chirashizushi</a>, kazari inari, or seasonal <a href="https://www.foodinjapan.org/tag/wagashi/">wagashi</a>—they&#8217;re just as delightful to see as they are to taste.</p>
  912. <p>The post <a href="https://www.foodinjapan.org/kanto/chiba-en/hana-sushi/">Hana sushi (花寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  913. ]]></content:encoded>
  915. <wfw:commentRss>https://www.foodinjapan.org/kanto/chiba-en/hana-sushi/feed/</wfw:commentRss>
  916. <slash:comments>0</slash:comments>
  919. </item>
  920. <item>
  921. <title>Bonjiri (ぼんじり)</title>
  922. <link>https://www.foodinjapan.org/japan/bonjiri/</link>
  923. <comments>https://www.foodinjapan.org/japan/bonjiri/#respond</comments>
  925. <dc:creator><![CDATA[Krisha]]></dc:creator>
  926. <pubDate>Sat, 19 Apr 2025 11:23:02 +0000</pubDate>
  927. <category><![CDATA[Japan]]></category>
  928. <category><![CDATA[bonjiri]]></category>
  929. <category><![CDATA[chicken]]></category>
  930. <category><![CDATA[chicken tail]]></category>
  931. <category><![CDATA[Japanese food]]></category>
  932. <category><![CDATA[Local food in Japan]]></category>
  933. <category><![CDATA[skewer]]></category>
  934. <category><![CDATA[Traditional Food in Japan]]></category>
  935. <category><![CDATA[ぼんじり]]></category>
  936. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25553</guid>
  937.  
  938. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bf44666e042b4fcb870b78d544ae829f.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='849'%20height='370'%20viewBox='0%200%20849%20370'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bf44666e042b4fcb870b78d544ae829f.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  939. <p>Bonjiri is a flavorful and juicy cut of chicken enjoyed in Japan, especially as yakitori. Known for its rich taste and unique texture, this bite-sized delicacy has a special charm that sets it apart from other chicken cuts. Whether you&#8217;re a fan of grilled skewers or simply curious about Japanese cuisine, there&#8217;s more to bonjiri [&#8230;]</p>
  940. <p>The post <a href="https://www.foodinjapan.org/japan/bonjiri/">Bonjiri (ぼんじり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  941. ]]></description>
  942. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bf44666e042b4fcb870b78d544ae829f.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='849'%20height='370'%20viewBox='0%200%20849%20370'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bf44666e042b4fcb870b78d544ae829f.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  943. <p>Bonjiri is a flavorful and juicy cut of chicken enjoyed in Japan, especially as yakitori. Known for its rich taste and unique texture, this bite-sized delicacy has a special charm that sets it apart from other chicken cuts. Whether you&#8217;re a fan of grilled skewers or simply curious about Japanese cuisine, there&#8217;s more to bonjiri than meets the eye. Read on to discover what makes it so irresistible!</p>
  944.  
  945.  
  946.  
  947. <h2 class="wp-block-heading">What is Bonjiri?</h2>
  948.  
  949.  
  950.  
  951. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="422" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjiri.jpg" alt="raw bonjiri" class="wp-image-25615"/></noscript><img decoding="async" width="640" height="422" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='422'%20viewBox='0%200%20640%20422'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjiri.jpg" alt="raw bonjiri" class="lazyload wp-image-25615"/></figure>
  952.  
  953.  
  954.  
  955. <p>Bonjiri (ぼんじり) is a popular type of yakitori (grilled chicken skewer) in Japan, made from the tail of the chicken. Known for its rich flavor, tender texture, and high-fat content, making it especially juicy and delicious when grilled over charcoal.<br>Since Bonjiri comes from the base of the tail, where the chicken&#8217;s tailbone connects to the body. It has a slightly crispy exterior when grilled while remaining succulent inside. Its high fat content also gives it a unique umami taste, making it a favorite among yakitori lovers.<br>Locals often season this with salt (shio) or yakitori sauce (tare) before grilling it. It pairs well with beer or sake and is found at izakayas (Japanese pubs) and yakitori specialty restaurants.</p>
  956.  
  957.  
  958.  
  959. <h2 class="wp-block-heading">Bonjiri Name History</h2>
  960.  
  961.  
  962.  
  963. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="356" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/skewer.jpg" alt="bonjiri on stick" class="wp-image-25614"/></noscript><img decoding="async" width="640" height="356" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='356'%20viewBox='0%200%20640%20356'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/skewer.jpg" alt="bonjiri on stick" class="lazyload wp-image-25614"/></figure>
  964.  
  965.  
  966.  
  967. <p>The name &#8220;Bonjiri&#8221; comes from the Hinamatsuri song and the word &#8220;bonbori&#8221; (lantern), as the chicken tail resembles a small lantern. The name combines &#8220;bon&#8221; (lantern) and &#8220;jiri&#8221; (buttocks).</p>
  968.  
  969.  
  970.  
  971. <p>In some regions, it is also called &#8220;tail,&#8221; &#8220;hana,&#8221; or &#8220;gonbo,&#8221; but these names are not widely used. The terminology can also vary based on the chicken&#8217;s sex—&#8221;bonjiri&#8221; refers to the tail of a male chicken, while for females, it is sometimes called &#8220;misaki.&#8221; Male bonjiri is firmer due to developed muscles, whereas female bonjiri is softer. Interestingly, the equivalent cut in beef is called &#8220;ichibo.&#8221;</p>
  972.  
  973.  
  974.  
  975. <h2 class="wp-block-heading">Nutrional Information</h2>
  976.  
  977.  
  978.  
  979. <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/bonjir-2.jpg" alt="Bonjiri (鶏びあ)" class="wp-image-25613"/></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/bonjir-2.jpg" alt="Bonjiri (鶏びあ)" class="lazyload wp-image-25613"/></figure>
  980.  
  981.  
  982.  
  983. <p>Chicken thigh meat, especially from Nagoya Cochin, is rich in fat and calories, earning it the nickname &#8220;otoro (fatty tuna) of chicken.&#8221; Per 100g, it contains 345kcal, 11.7g of protein, 33.1g of fat, and less than 0.1g of carbohydrates. While its high-fat content contributes to its juiciness and makes it filling. The excessive consumption can lead to fat accumulation, so moderation is advised.</p>
  984.  
  985.  
  986.  
  987. <h2 class="wp-block-heading">FAQ</h2>
  988.  
  989.  
  990.  
  991. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  992. <div class="swell-block-faq__item"><dt class="faq_q">What part of the chicken is bonjiri?</dt><dd class="faq_a">
  993. <p>It is the triangular piece of meat located near the base of the chicken&#8217;s tail, around the tailbone. It&#8217;s a relatively rare cut known for its high fat content and juicy flavor. </p>
  994. </dd></div>
  995.  
  996.  
  997.  
  998. <div class="swell-block-faq__item"><dt class="faq_q">Is there anything specific to keep in mind when preparing bonjiri?</dt><dd class="faq_a">
  999. <p>It has a lump of fat known as the &#8220;oil gland&#8221; (aburatsubo). Removing this before cooking is key to enjoying its best flavor, as it helps prevent a distinct gamey odor.</p>
  1000. </dd></div>
  1001. </dl>
  1002. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the chicken is bonjiri?","acceptedAnswer":{"@type":"Answer","text":"<p>It is the triangular piece of meat located near the base of the chicken's tail, around the tailbone. It's a relatively rare cut known for its high fat content and juicy flavor. <\/p>"}},{"@type":"Question","name":"Is there anything specific to keep in mind when preparing bonjiri?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a lump of fat known as the \"oil gland\" (aburatsubo). Removing this before cooking is key to enjoying its best flavor, as it helps prevent a distinct gamey odor.<\/p>"}}]}</script>
  1003.  
  1004.  
  1005.  
  1006. <h2 class="wp-block-heading">Takeaway</h2>
  1007.  
  1008.  
  1009.  
  1010. <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/bonjiri_web_640_640.jpg" alt="CHICKEN SKEWER" class="wp-image-25616"/></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/bonjiri_web_640_640.jpg" alt="CHICKEN SKEWER" class="lazyload wp-image-25616"/></figure>
  1011.  
  1012.  
  1013.  
  1014. <p>Bonjiri is a delicious and unique part of Japanese yakitori that offers a perfect balance of juiciness and rich flavor. Whether you&#8217;re visiting an izakaya or exploring a local yakitori stand, it&#8217;s definitely worth trying for an authentic taste of Japan. Be sure to order some bonjiri and savor its one-of-a-kind texture and taste—you might just discover a new favorite!</p>
  1015.  
  1016.  
  1017.  
  1018. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about bonjiri, you might also want to try other flavorful yakitori cuts like <a href="https://www.foodinjapan.org/japan/tsukune/">tsukune </a>(chicken meatballs), tebasaki (chicken wings), or rebā (chicken liver) for a full yakitori experience!</p>
  1019. <p>The post <a href="https://www.foodinjapan.org/japan/bonjiri/">Bonjiri (ぼんじり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1020. ]]></content:encoded>
  1022. <wfw:commentRss>https://www.foodinjapan.org/japan/bonjiri/feed/</wfw:commentRss>
  1023. <slash:comments>0</slash:comments>
  1026. </item>
  1027. <item>
  1028. <title>Think You Know Sushi? Explore 10 Unique Local Styles from Japan</title>
  1029. <link>https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/</link>
  1030. <comments>https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/#respond</comments>
  1032. <dc:creator><![CDATA[ryo]]></dc:creator>
  1033. <pubDate>Fri, 18 Apr 2025 15:36:44 +0000</pubDate>
  1034. <category><![CDATA[Article]]></category>
  1035. <category><![CDATA[Local sushi]]></category>
  1036. <category><![CDATA[sushi]]></category>
  1037. <category><![CDATA[Traditional Food in Japan]]></category>
  1038. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26415</guid>
  1039.  
  1040. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='675'%20viewBox='0%200%20900%20675'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1041. <p>Surrounded by the sea, Japan boasts an abundance of seafood, which has led to the development of unique food cultures in its various regions. While sushi is popular throughout the country, a wide variety of sushi styles have emerged, utilizing different local ingredients and preparation methods. From Hokuriku&#8217;s pressed sushi and Tohoku&#8217;s fermented sushi to [&#8230;]</p>
  1042. <p>The post <a href="https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/">Think You Know Sushi? Explore 10 Unique Local Styles from Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1043. ]]></description>
  1044. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='675'%20viewBox='0%200%20900%20675'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1045. <p>Surrounded by the sea, Japan boasts an abundance of seafood, which has led to the development of unique food cultures in its various regions. While sushi is popular throughout the country, a wide variety of sushi styles have emerged, utilizing different local ingredients and preparation methods. From Hokuriku&#8217;s pressed sushi and Tohoku&#8217;s fermented sushi to Kansai&#8217;s rolled sushi and Kyushu&#8217;s fresh-caught sushi, each prefecture offers its own distinctive sushi. When traveling or dining out, enjoying local sushi provides a deeper connection to the history and culture of the region.</p>
  1046.  
  1047.  
  1048.  
  1049. <h2 class="wp-block-heading">Unique Local Styles Sushi in Japan</h2>
  1050.  
  1051.  
  1052.  
  1053. <h3 class="wp-block-heading">Akita Prefecture</h3>
  1054.  
  1055.  
  1056.  
  1057. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/c0f7a6e3-d7579301ef314ab08ac621f542dd86de.jpg" alt="Hatahata Sushi (ハタハタ寿司)" class="wp-image-9046" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/08/c0f7a6e3-d7579301ef314ab08ac621f542dd86de.jpg" alt="Hatahata Sushi (ハタハタ寿司)" class="lazyload wp-image-9046" style="width:800px"/></figure>
  1058.  
  1059.  
  1060.  
  1061. <p>Hatahata-zushi represents a traditional Akita dish where locals ferment rice and <em>koji</em> (rice malt) with sandfish (<em>hatahata</em>). This type of <em>iizushi</em> (sushi fermented with rice) requires cooks to salt the fish, layer it with rice and <em>koji</em>, and ferment the mixture for several weeks. People developed this preservation technique for winter consumption. Chefs characteristically press it firm using bamboo leaves and weights, with pickling methods that vary across different locales.</p>
  1062.  
  1063.  
  1064.  
  1065. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/tohoku/hatahata-sushi/">Hatahata-zushi here</a></p>
  1066.  
  1067.  
  1068.  
  1069. <h3 class="wp-block-heading">Toyama Prefecture</h3>
  1070.  
  1071.  
  1072.  
  1073. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="418" src="https://www.foodinjapan.org/wp-content/uploads/2021/06/20200215-1662-1-2-toyama-prefecture-specialty-foods.jpg" alt="Masu Zushi (鱒寿司)" class="wp-image-9152" style="width:800px"/></noscript><img decoding="async" width="640" height="418" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='418'%20viewBox='0%200%20640%20418'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/06/20200215-1662-1-2-toyama-prefecture-specialty-foods.jpg" alt="Masu Zushi (鱒寿司)" class="lazyload wp-image-9152" style="width:800px"/></figure>
  1074.  
  1075.  
  1076.  
  1077. <p>Masu-zushi is pressed sushi featuring vinegared cherry salmon (<em>sakura masu</em>) and vinegared rice, wrapped in bamboo leaves. Developed as a preserved food since the Edo period, the traditional method of maturing it in cedar barrels persists. It gained nationwide fame as an <em>ekiben</em> (station bento box), with flavors differing between shops based on the artisan&#8217;s specific balance of salt and vinegar. </p>
  1078.  
  1079.  
  1080.  
  1081. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chubu/toyama/masu-zushi/">Masu-zushi here</a></p>
  1082.  
  1083.  
  1084.  
  1085. <h3 class="wp-block-heading">Ishikawa Prefecture</h3>
  1086.  
  1087.  
  1088.  
  1089. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2021/05/fd48f399-sasa-sushi-1024x1024.jpeg" alt="sasa sushi" class="wp-image-2834" style="width:800px"/></noscript><img decoding="async" width="1024" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/05/fd48f399-sasa-sushi-1024x1024.jpeg" alt="sasa sushi" class="lazyload wp-image-2834" style="width:800px"/></figure>
  1090.  
  1091.  
  1092.  
  1093. <p>Sasa-zushi is pressed sushi with vinegared rice and seafood wrapped in bamboo (<em>sasa</em>) leaves. Originating as a preserved food in the Kaga domain, the natural fragrance and antibacterial properties of the bamboo leaves help keep the ingredients fresh. Its vibrant appearance, often with layered red and white ingredients, makes it a popular choice for celebratory meals. </p>
  1094.  
  1095.  
  1096.  
  1097. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chubu/toyama/masu-zushi/">Sasa-zushi here</a></p>
  1098.  
  1099.  
  1100.  
  1101. <h3 class="wp-block-heading">Fukui Prefecture</h3>
  1102.  
  1103.  
  1104.  
  1105. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/d1c56fa1-saba-zushi.jpg" alt="saba zushi" class="wp-image-4088" 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/2021/09/d1c56fa1-saba-zushi.jpg" alt="saba zushi" class="lazyload wp-image-4088" style="width:800px"/></figure>
  1106.  
  1107.  
  1108.  
  1109. <p>Saba-zushi features salt-cured mackerel (<em>saba</em>) atop vinegared rice. Merchants introduced it to Kyoto from the Wakasa region via the &#8220;Saba Kaido&#8221; (Mackerel Road). Diners appreciate the exquisite balance between the firmly cured fish and the well-vinegared rice.</p>
  1110.  
  1111.  
  1112.  
  1113. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kansai/kyoto/saba-sushi/">Saba-zushi here</a></p>
  1114.  
  1115.  
  1116.  
  1117. <h3 class="wp-block-heading">Tokyo Metropolis</h3>
  1118.  
  1119.  
  1120.  
  1121. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="320" src="https://www.foodinjapan.org/wp-content/uploads/2021/03/b01e0f9f-a11e53ce77c1266c3616036c1dfd02ef.jpeg" alt="Bekko Sushi (べっこうずし)" class="wp-image-8854" style="width:800px"/></noscript><img decoding="async" width="640" height="320" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='320'%20viewBox='0%200%20640%20320'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/03/b01e0f9f-a11e53ce77c1266c3616036c1dfd02ef.jpeg" alt="Bekko Sushi (べっこうずし)" class="lazyload wp-image-8854" style="width:800px"/></figure>
  1122.  
  1123.  
  1124.  
  1125. <p>Bekko sushi features fresh white fish from the Izu Islands region marinated in spicy chili soy sauce. Furthermore, the dish earned its name &#8220;tortoiseshell sushi&#8221; because the pickled fish develops a distinctive tortoiseshell-colored sheen. Additionally, common fish varieties used include sea bream, tuna, and bonito.</p>
  1126.  
  1127.  
  1128.  
  1129. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kanto/tokyo-en/bekko-sushi/">Bekko sushi here</a></p>
  1130.  
  1131.  
  1132.  
  1133. <h3 class="wp-block-heading">Nara Prefecture</h3>
  1134.  
  1135.  
  1136.  
  1137. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/f86da81d-img_2954.jpg" alt="kakinoha sushi" class="wp-image-6742" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/03/f86da81d-img_2954.jpg" alt="kakinoha sushi" class="lazyload wp-image-6742" style="width:800px"/><figcaption class="wp-element-caption">kakinoha zushi</figcaption></figure>
  1138.  
  1139.  
  1140.  
  1141. <p>Kaki-no-ha-zushi is a preserved food made by wrapping mackerel or salmon on vinegared rice with persimmon (<em>kaki</em>) leaves. Adapted to the inland climate of the Nara Basin, the tannins in the leaves act as a natural preservative. It is known for its simple, rustic flavor. </p>
  1142.  
  1143.  
  1144.  
  1145. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kansai/kakinoha-zushi/">Kaki-no-ha-zushi here</a></p>
  1146.  
  1147.  
  1148.  
  1149. <h3 class="wp-block-heading"><strong>Ooita Prefecture</strong></h3>
  1150.  
  1151.  
  1152.  
  1153. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokusan-27.jpg" alt="Hitan sushi on big plate" class="wp-image-25969" style="width:800px"/></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/tokusan-27.jpg" alt="Hitan sushi on big plate" class="lazyload wp-image-25969" style="width:800px"/></figure>
  1154.  
  1155.  
  1156.  
  1157. <p>Originating from Hita City in Oita Prefecture, Hitan Sushi presents a distinctive regional interpretation of sushi that highlights local ingredients. This style departs from conventional sushi traditions by incorporating inventive combinations such as vinegared rice and vegetables encased in pickled mustard greens. Hitan Sushi represents a creative adaptation of Japanese culinary traditions, characterized by colorful presentations and strong connections to local food culture.</p>
  1158.  
  1159.  
  1160.  
  1161. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/">Hitan sushi here</a></p>
  1162.  
  1163.  
  1164.  
  1165. <h3 class="wp-block-heading">Okayama Prefecture</h3>
  1166.  
  1167.  
  1168.  
  1169. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg" alt="Mamakari sushi" class="wp-image-22687" style="width:800px"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg" alt="Mamakari sushi" class="lazyload wp-image-22687" style="width:800px"/></figure>
  1170.  
  1171.  
  1172.  
  1173. <p>Mamakarī-zushi is a local specialty of the Setouchi region, featuring vinegared Japanese sardinella (<em>sappa</em>) on vinegared rice. The name amusingly means &#8220;so delicious you have to borrow more rice.&#8221; The small fish are prepared so even the bones become tender. </p>
  1174.  
  1175.  
  1176.  
  1177. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chugoku/okayama/mamakari/">Mamakarī-zushi here</a></p>
  1178.  
  1179.  
  1180.  
  1181. <h3 class="wp-block-heading">Yamaguchi Prefecture</h3>
  1182.  
  1183.  
  1184.  
  1185. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="639" height="490" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/3ecd95ec-60935e1bf46f7e06334ec508-e1657002648222.jpeg" alt="Iwakuni sushi (岩国寿司)" class="wp-image-10000" style="width:800px"/></noscript><img decoding="async" width="639" height="490" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='639'%20height='490'%20viewBox='0%200%20639%20490'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/07/3ecd95ec-60935e1bf46f7e06334ec508-e1657002648222.jpeg" alt="Iwakuni sushi (岩国寿司)" class="lazyload wp-image-10000" style="width:800px"/></figure>
  1186.  
  1187.  
  1188.  
  1189. <p>Iwakuni-zushi is a visually stunning pressed sushi made by layering five colorful ingredients in a wooden mold. <em>Interestingly</em>, it&#8217;s said to have been introduced to Edo by the lord of Iwakuni domain during his sankin-kōtai (alternate attendance). Its layered cross-section is part of its appeal.</p>
  1190.  
  1191.  
  1192.  
  1193. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chugoku/yamaguchi/iwakuni-sushi/">Iwakuni-zushi here</a></p>
  1194.  
  1195.  
  1196.  
  1197. <h3 class="wp-block-heading">Kochi Prefecture</h3>
  1198.  
  1199.  
  1200.  
  1201. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/kokera2-2.jpg" alt="Kokera Sushi" class="wp-image-17913" 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/2024/01/kokera2-2.jpg" alt="Kokera Sushi" class="lazyload wp-image-17913" style="width:800px"/><figcaption class="wp-element-caption">出典：<a href="https://kokerazushi.base.shop/">こけらや総本店</a></figcaption></figure>
  1202.  
  1203.  
  1204.  
  1205. <p>Kochi Prefecture&#8217;s Kokera Sushi represents a type of Oshi Sushi that combines yuzu-vinegar seasoned rice with ingredients like shiitake mushrooms, carrots, and kinshi eggs. <em>Traditionally</em>, chefs carefully layer this mixture in a square wooden mold to create a substantial 3-sho (roughly 10 kg) block of pressed sushi.</p>
  1206.  
  1207.  
  1208.  
  1209. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/shikoku/kouchi/kokera-sushi/">Kokera sushi here</a></p>
  1210.  
  1211.  
  1212.  
  1213. <h2 class="wp-block-heading">Conclusion of Unique Local Styles Sushi</h2>
  1214.  
  1215.  
  1216.  
  1217. <p>Unique Local Styles of Sushi, each reflecting the local climate, history, and abundance of ingredients, tell a story of the depth of Japanese food culture. <strong>From</strong> traditional fermented sushi to pressed, rolled, and scattered varieties, distinct regional techniques and flavors have been passed down through generations and cherished during festivals and celebrations. <strong>Moreover</strong>, this kind of region-specific sushi transcends mere cuisine, playing a vital role as part of local identity and cultural heritage. <strong>However</strong>, changes in modern lifestyles have made passing down some traditions challenging. <strong>Nevertheless</strong>, they continue to be preserved through the dedicated efforts of local people and communities. <strong>So</strong>, when you visit Japan, be sure to savor the unique sushi from various regions and immerse yourself in the history and culture behind them.</p>
  1218.  
  1219.  
  1220.  
  1221. <p class="is-style-bg_stripe">Check more various <a href="https://www.foodinjapan.org/?s=sushi">sushi here</a></p>
  1222. <p>The post <a href="https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/">Think You Know Sushi? Explore 10 Unique Local Styles from Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1223. ]]></content:encoded>
  1225. <wfw:commentRss>https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/feed/</wfw:commentRss>
  1226. <slash:comments>0</slash:comments>
  1229. </item>
  1230. <item>
  1231. <title>Teishoku (定食）</title>
  1232. <link>https://www.foodinjapan.org/japan/teishoku/</link>
  1233. <comments>https://www.foodinjapan.org/japan/teishoku/#respond</comments>
  1235. <dc:creator><![CDATA[ngothuyhuong]]></dc:creator>
  1236. <pubDate>Fri, 18 Apr 2025 12:30:57 +0000</pubDate>
  1237. <category><![CDATA[Japan]]></category>
  1238. <category><![CDATA[grilled fish]]></category>
  1239. <category><![CDATA[set meal]]></category>
  1240. <category><![CDATA[sukiyaki]]></category>
  1241. <category><![CDATA[teishoku]]></category>
  1242. <category><![CDATA[tempura]]></category>
  1243. <category><![CDATA[tonkatsu]]></category>
  1244. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25464</guid>
  1245.  
  1246. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1247. <p>A staple of Japanese cooking, teishoku provides a well-balanced and harmonious eating experience that has fed generations. Teishoku is more than simply a quick meal it&#8217;s the epitome of Japanese cooking philosophy, in which every component works together to create harmony on the plate. What is Teishoku? One of the basic meal formats in Japanese [&#8230;]</p>
  1248. <p>The post <a href="https://www.foodinjapan.org/japan/teishoku/">Teishoku (定食）</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1249. ]]></description>
  1250. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1251. <p>A staple of Japanese cooking, teishoku provides a well-balanced and harmonious eating experience that has fed generations. Teishoku is more than simply a quick meal it&#8217;s the epitome of Japanese cooking philosophy, in which every component works together to create harmony on the plate.</p>
  1252.  
  1253.  
  1254.  
  1255. <h2 class="wp-block-heading">What is Teishoku?</h2>
  1256.  
  1257.  
  1258.  
  1259. <p>One of the basic meal formats in Japanese restaurants is teishoku (定食). Combining the words &#8220;一定&#8221; (fixed) with &#8220;食事献立&#8221; (meal menu), the term literally translates to &#8220;fixed meal.&#8221; Japanese eateries frequently serve dishes like &#8220;Tonkatsu Teishoku,&#8221; in which the name of the main course comes before &#8220;teishoku.&#8221;</p>
  1260.  
  1261.  
  1262.  
  1263. <p>Steamed rice (gohan), soup (usually miso), pickled vegetables (tsukemono), and a main course (okazu), which may include vegetables, fish, or meat, are the usual components of a teishoku. Although the focal point of teishoku is frequently the main dish, rice truly takes centre stage. In contrast to Western course dining or à la carte selections, this meal arrangement enables guests to enjoy many menu items at once because all dishes are presented on the table simultaneously.</p>
  1264.  
  1265.  
  1266.  
  1267. <h3 class="wp-block-heading">Rice in Teishoku</h3>
  1268.  
  1269.  
  1270.  
  1271. <p>For ages, rice has had a special place in Japanese society. Rice output (measured in &#8220;kokudaka&#8221;) was a sign of prosperity in the early modern era. Rice is the main dish (shushoku) in Japanese cuisine, whereas side dishes are considered supporting components (fukushoku).</p>
  1272.  
  1273.  
  1274.  
  1275. <p>In Kyoto, side dishes are referred to as &#8220;omawari&#8221; (that which goes around), highlighting the fact that rice is the main course and other foods are served around it. The traditional teishoku structure, which features rice as the major ingredient and side dishes as complimentary aspects, produces a logical daily meal pattern that delivers delightful diversity and nutritious balance, even if modern Japan offers numerous alternatives, such as bread and noodles.</p>
  1276.  
  1277.  
  1278.  
  1279. <h2 class="wp-block-heading">History</h2>
  1280.  
  1281.  
  1282.  
  1283. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20230810_232511539.jpg" alt="" class="wp-image-25814"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20230810_232511539.jpg" alt="" class="lazyload wp-image-25814"/></figure>
  1284.  
  1285.  
  1286.  
  1287. <h3 class="wp-block-heading">The origin of Teishoku</h3>
  1288.  
  1289.  
  1290.  
  1291. <p>The origins of teishoku (Japanese set meals) date back to ancient times, with traces appearing in literature from the Heian period (794-1185). Even then, teishoku had the same basic structure we recognize today: white rice as the main dish, accompanied by several side dishes and soup. This basic arrangement has remained remarkably consistent over the centuries.</p>
  1292.  
  1293.  
  1294.  
  1295. <h3 class="wp-block-heading">Heian Period</h3>
  1296.  
  1297.  
  1298.  
  1299. <p>During the Heian period, the food culture of the imperial court and nobility developed in a unique way. Their tables featured diverse dishes highlighting seasonal ingredients, including early forms of what we now call teishoku.</p>
  1300.  
  1301.  
  1302.  
  1303. <h3 class="wp-block-heading">Edo Period</h3>
  1304.  
  1305.  
  1306.  
  1307. <p>As cities grew during the Edo period (1603-1868), townspeople enjoyed increasingly affluent lives and fostered diverse food cultures. Teishoku became popular not only in ordinary households, but also as favorite dining places for the common people.</p>
  1308.  
  1309.  
  1310.  
  1311. <p>Commoners valued teishoku restaurants as places where they could conveniently enjoy balanced meals. These establishments typically offered menus based on fish and vegetables-traditional Japanese ingredients-with careful attention to nutritional balance.</p>
  1312.  
  1313.  
  1314.  
  1315. <h3 class="wp-block-heading">Showa Era</h3>
  1316.  
  1317.  
  1318.  
  1319. <p>Japanese eating habits changed dramatically during the Showa Period (1926-1989), especially during the economic boom. Teishoku restaurants became popular as places where busy people could eat quickly and easily without the hassle of cooking at home.</p>
  1320.  
  1321.  
  1322.  
  1323. <p>From the mid to late Showa era, family restaurants spread rapidly throughout Japan. These establishments allowed families and friends to dine together in a casual setting with a variety of menu options.</p>
  1324.  
  1325.  
  1326.  
  1327. <h3 class="wp-block-heading">Teishoku in Modern Times</h3>
  1328.  
  1329.  
  1330.  
  1331. <p>In today&#8217;s Japan, teishoku holds a special place among the country&#8217;s diverse food cultures. Traditional set meals are enjoying renewed appreciation amid trends that emphasize health consciousness, local food movements, and sustainable consumption of locally produced ingredients.</p>
  1332.  
  1333.  
  1334.  
  1335. <h2 class="wp-block-heading">Nutritional Balance in Teishoku</h2>
  1336.  
  1337.  
  1338.  
  1339. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="599" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Health-Benefit-visual-selection-1-1024x599.png" alt="" class="wp-image-25714"/></noscript><img decoding="async" width="1024" height="599" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='599'%20viewBox='0%200%201024%20599'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Health-Benefit-visual-selection-1-1024x599.png" alt="" class="lazyload wp-image-25714"/></figure>
  1340.  
  1341.  
  1342.  
  1343. <p>Nutritional balance is still important when thinking about healthy eating. Protein should make up 11–20% of the PFC balance, fat should make up 20–30%, and carbs should make up 50–65%. By mixing rice, broth, meat or fish protein, and vegetables, seaweed, or beans as side dishes, teishoku naturally strikes this equilibrium.</p>
  1344.  
  1345.  
  1346.  
  1347. <p>Teishoku&#8217;s proportionate rice-to-side dish ratio helps people avoid consuming too much protein and fat. One major benefit of teishoku is that it provides an easy approach to maintain dietary balance in a world where nutritional imbalance is frequent.</p>
  1348.  
  1349.  
  1350.  
  1351. <h2 class="wp-block-heading">The right order to enjoy Teishoku</h2>
  1352.  
  1353.  
  1354.  
  1355. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="577" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/The-right-order-to-enjoy-Teishoku-visual-selection-1-1024x577.png" alt="How to enjoy the traditional Japanese Teishoku?" class="wp-image-25707"/></noscript><img decoding="async" width="1024" height="577" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='577'%20viewBox='0%200%201024%20577'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/The-right-order-to-enjoy-Teishoku-visual-selection-1-1024x577.png" alt="How to enjoy the traditional Japanese Teishoku?" class="lazyload wp-image-25707"/></figure>
  1356.  
  1357.  
  1358.  
  1359. <p>Teishoku serves the rice, soup, pickles, and side dishes all at once, in contrast to Western course meals where they serve the foods one after the other. Teishoku has its particular rhythm for optimal enjoyment, which may be confusing to individuals who are not familiar with the format.</p>
  1360.  
  1361.  
  1362.  
  1363. <p>Eating rice, drinking soup, eating rice again, trying a side dish, and then eating rice again is the cycle of the traditional method. This rice-focused diet has a number of advantages:</p>
  1364.  
  1365.  
  1366.  
  1367. <p>① It keeps nutritional balance by preventing excessive ingestion of fat and protein.<br>② It enables customers to customise flavours to their liking—using more rice for dishes with strong flavours and less for those with milder ones.<br>③ Between meals, going back to rice revitalises the palette and improves the flavour of the next dish.</p>
  1368.  
  1369.  
  1370.  
  1371. <p>Every recipe benefits from rice&#8217;s straightforward, adaptable flavour, which lets you savour the entire meal without getting bored.</p>
  1372.  
  1373.  
  1374.  
  1375. <h2 class="wp-block-heading">Regional Teishoku Variations Across Japan</h2>
  1376.  
  1377.  
  1378.  
  1379. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><tbody><tr><td><strong>Coastal Regions</strong></td><td><strong>Mountain Regions</strong></td></tr><tr><td><span style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJtMzMgMjUuMS0xMy4xIDEzYy0uOC44LTIgLjgtMi44IDAtLjgtLjgtLjgtMiAwLTIuOEwyOC40IDI0IDE3LjEgMTIuN2MtLjgtLjgtLjgtMiAwLTIuOC44LS44IDItLjggMi44IDBsMTMuMSAxM2MuNi42LjYgMS42IDAgMi4yeiI+PC9wYXRoPjwvc3ZnPg==)" data-icon="LsChevronRight" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Mainly seafood-based teishoku, featuring fresh fish and other delicious seafood, popular among locals and tourists.</td><td><span style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJtMzMgMjUuMS0xMy4xIDEzYy0uOC44LTIgLjgtMi44IDAtLjgtLjgtLjgtMiAwLTIuOEwyOC40IDI0IDE3LjEgMTIuN2MtLjgtLjgtLjgtMiAwLTIuOC44LS44IDItLjggMi44IDBsMTMuMSAxM2MuNi42LjYgMS42IDAgMi4yeiI+PC9wYXRoPjwvc3ZnPg==)" data-icon="LsChevronRight" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Teishoku often includes wild plants and vegetables grown nearby. These ingredients have unique flavors that are specific to the region.</td></tr></tbody></table></figure>
  1380.  
  1381.  
  1382.  
  1383. <h3 class="wp-block-heading"><strong>Hokkaido</strong></h3>
  1384.  
  1385.  
  1386.  
  1387. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/22257730_s-1.jpg" alt="Grilled Salmon Teishoku" class="wp-image-25820"/></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/2025/03/22257730_s-1.jpg" alt="Grilled Salmon Teishoku" class="lazyload wp-image-25820"/></figure>
  1388.  
  1389.  
  1390.  
  1391. <p>Hokkaido’s teishoku celebrates its northern location with a focus on fresh seafood like butter-grilled salmon or squid, paired with locally grown vegetables. The region’s dairy industry adds a unique touch with dishes featuring milk, cheese, or butter—rarely seen elsewhere in Japan. Hokkaido’s modern development brings a fresh twist to these meals while keeping traditional balance intact.</p>
  1392.  
  1393.  
  1394.  
  1395. <h3 class="wp-block-heading"><strong><strong>Kansai</strong></strong></h3>
  1396.  
  1397.  
  1398.  
  1399. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="668" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/918462_s-1.jpg" alt="Rice with Okonomiyaki" class="wp-image-25821"/></noscript><img decoding="async" width="640" height="668" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='668'%20viewBox='0%200%20640%20668'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/918462_s-1.jpg" alt="Rice with Okonomiyaki" class="lazyload wp-image-25821"/></figure>
  1400.  
  1401.  
  1402.  
  1403. <p>Kansai teishoku blends tradition with local street food, like takoyaki or okonomiyaki. Flavorful udon or soba are often added, while Kyoto’s influence lends a touch of elegance to the region’s dining.</p>
  1404.  
  1405.  
  1406.  
  1407. <h3 class="wp-block-heading"><strong><strong>Kyushu</strong></strong></h3>
  1408.  
  1409.  
  1410.  
  1411. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="420" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/23048806_s-1.jpg" alt="Toriten Teishoku" class="wp-image-25822"/></noscript><img decoding="async" width="640" height="420" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='420'%20viewBox='0%200%20640%20420'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/23048806_s-1.jpg" alt="Toriten Teishoku" class="lazyload wp-image-25822"/></figure>
  1412.  
  1413.  
  1414.  
  1415. <p>Kyushu teishoku highlights its famous chicken dishes and tonkotsu specialties, sometimes incorporating subtle Asian influences. Dishes like mentaiko (spicy cod roe) and fresh local veggies bring a regional flavor, with seasonal changes reflecting Kyushu’s agricultural abundance.</p>
  1416.  
  1417.  
  1418.  
  1419. <h2 class="wp-block-heading">Common Types of Teishoku</h2>
  1420.  
  1421.  
  1422.  
  1423. <h3 class="wp-block-heading">Tonkatsu Teishoku</h3>
  1424.  
  1425.  
  1426.  
  1427. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20250107_113831-1.jpg" alt="Tonkatsu Teishoku" class="wp-image-25709" style="width:800px"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20250107_113831-1.jpg" alt="Tonkatsu Teishoku" class="lazyload wp-image-25709" style="width:800px"/></figure>
  1428.  
  1429.  
  1430.  
  1431. <p>This traditional teishoku dish consists of a deep-fried pork cutlet covered in breadcrumbs, flour, and whisked egg. Usually eaten with mustard and Worcestershire sauce, the crispy outside of the cutlet preserves the luscious flavour of the pig. Rice, pickled vegetables, miso soup (sometimes with clams), and side dishes such kinpira renkon (spicy lotus root) are all part of the meal.</p>
  1432.  
  1433.  
  1434.  
  1435. <p>In the late nineteenth century, the French côtelette (English &#8220;cutlet&#8221;) gave rise to tonkatsu. By the early 1900s, it had changed from being mostly pan-fried with little oil to the fully deep-fried variant that we are familiar with today.</p>
  1436.  
  1437.  
  1438.  
  1439. <h3 class="wp-block-heading">Hamburg Steak Teishoku</h3>
  1440.  
  1441.  
  1442.  
  1443. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="479" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/207_29353.jpg" alt="" class="wp-image-25718"/></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/2025/03/207_29353.jpg" alt="" class="lazyload wp-image-25718"/></figure>
  1444.  
  1445.  
  1446.  
  1447. <p>This well-known teishoku dish, which is usually together with demi-glace sauce, consists of a Japanese-style hamburger patty made from ground meat combined with onions and breadcrumbs. Rice, vegetable soup, pickled veggies, and warm veggies including carrots, potatoes, and broccoli are examples of accompaniments. A poached egg is served as a side dish in some variations.</p>
  1448.  
  1449.  
  1450.  
  1451. <p>When Japan&#8217;s first cooking school, &#8220;Akabori Kappo Kyojo,&#8221; opened its doors in Nihonbashi, Tokyo, in the late 1800s, hamburger steak made its debut. As a testament to how well this meal has assimilated into Japanese cuisine, variations today include teriyaki hamburg with sweet-savory sauce and wafu (Japanese-style) hamburg with grated daikon radish.</p>
  1452.  
  1453.  
  1454.  
  1455. <h3 class="wp-block-heading">Grilled Fish Teishoku</h3>
  1456.  
  1457.  
  1458.  
  1459. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4643054_s-1.jpg" alt="Grilled Fish Teishoku" class="wp-image-25715"/></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/2025/03/4643054_s-1.jpg" alt="Grilled Fish Teishoku" class="lazyload wp-image-25715"/></figure>
  1460.  
  1461.  
  1462.  
  1463. <p>This teishoku focusses on simply salted and grilled fish, letting the natural flavours shine and embracing Japan&#8217;s seafood-rich surroundings. Rice, wakame miso and tofu soup, a variety of pickles (such as kelp tsukudani, takuan, and umeboshi), and side dishes such tamagoyaki (rolled omelette) and gomoku-ni (simmered vegetables) are all included in the meal.</p>
  1464.  
  1465.  
  1466.  
  1467. <p>Often served with grilled fish, grated daikon radish aids in digestion, reduces fishiness, and guards against food sickness. The richness of the fish is sliced by citrus fruits like sudachi or kabosu, and its smokiness is enhanced by soy sauce—all of which symbolise the culinary expertise ingrained in Japanese cooking.</p>
  1468.  
  1469.  
  1470.  
  1471. <h3 class="wp-block-heading">Shogayaki Teishoku</h3>
  1472.  
  1473.  
  1474.  
  1475. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/345820_s-1.jpg" alt="Shogayaki Set Meal" class="wp-image-26091"/></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/2025/03/345820_s-1.jpg" alt="Shogayaki Set Meal" class="lazyload wp-image-26091"/></figure>
  1476.  
  1477.  
  1478.  
  1479. <p>Shogayaki teishoku is a meal centered around ginger pork, a flavorful dish in which thin slices of pork are sauteed in a savory sauce made with ginger, soy sauce, and mirin. It&#8217;s served with a bowl of rice, miso soup, and a side of pickled vegetables. The ginger gives the pork a warm, spicy kick, making it a popular choice for a hearty and satisfying lunch or dinner.</p>
  1480.  
  1481.  
  1482.  
  1483. <h3 class="wp-block-heading">Karaage Teishoku</h3>
  1484.  
  1485.  
  1486.  
  1487. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31681271_s-1.jpg" alt="Karaage Set Meal" class="wp-image-26092"/></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/2025/03/31681271_s-1.jpg" alt="Karaage Set Meal" class="lazyload wp-image-26092"/></figure>
  1488.  
  1489.  
  1490.  
  1491. <p> Karaage Teishoku features crispy Japanese fried chicken, known for its juicy texture and seasoned coating. The chicken is marinated in soy sauce, garlic, and ginger, then deep-fried to golden perfection. It&#8217;s typically served with rice, miso soup, and a side of shredded cabbage or salad for a well-balanced meal. Karaage is a favorite for its crunch and flavorful taste, perfect for those who love fried foods.</p>
  1492.  
  1493.  
  1494.  
  1495. <h3 class="wp-block-heading">Chicken Nanban Teishoku</h3>
  1496.  
  1497.  
  1498.  
  1499. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="440" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31021691_s-1.jpg" alt="Chicken Nanban Set Meal" class="wp-image-26093"/></noscript><img decoding="async" width="640" height="440" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='440'%20viewBox='0%200%20640%20440'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31021691_s-1.jpg" alt="Chicken Nanban Set Meal" class="lazyload wp-image-26093"/></figure>
  1500.  
  1501.  
  1502.  
  1503. <p>Chicken Nanban Teishoku is a delicious meal with fried chicken topped with a spicy nanban sauce and creamy tartar sauce. Originating from Miyazaki Prefecture, this dish balances the crispy fried chicken with the sweet and sour flavor of the sauce. Served with rice, miso soup, and pickles, it&#8217;s a comforting meal with a great combination of textures and flavors. It&#8217;s especially popular for its indulgent and rich flavor.</p>
  1504.  
  1505.  
  1506.  
  1507. <h3 class="wp-block-heading">Other popular types</h3>
  1508.  
  1509.  
  1510.  
  1511. <p class="has-border -border03"><strong><em>Saba Miso-ni Teishoku:</em></strong> This dish consists of mackerel cooked with miso, a fermented condiment that balances the fish&#8217;s unique aroma and increases its umami.<br><strong><em>Teishoku Tempura:</em></strong> showcasing in-season foods like prawns and veggies that are perfectly deep-fried after being coated in a light batter<br><strong><em>Sukiyaki Teishoku: </em></strong>This dish, which is typically eaten with raw eggs for dipping, consists of thinly sliced beef and vegetables cooked in a sweet-savory broth.</p>
  1512.  
  1513.  
  1514.  
  1515. <h2 class="wp-block-heading">Teishoku FAQ</h2>
  1516.  
  1517.  
  1518.  
  1519. <dl class="swell-block-faq" data-q="col-main" data-a="col-text">
  1520. <div class="swell-block-faq__item"><dt class="faq_q">How does teishoku differ from bento?</dt><dd class="faq_a">
  1521. <p>While both include several dishes in one meal, teishoku is served fresh in restaurants on individual plates or bowls, while bento is packed in a box for takeout. Teishoku usually includes soup and is meant to be eaten immediately, while bento is designed to remain appetizing for several hours.</p>
  1522. </dd></div>
  1523.  
  1524.  
  1525.  
  1526. <div class="swell-block-faq__item"><dt class="faq_q">What are the trends in restaurants serving teishoku?</dt><dd class="faq_a">
  1527. <p>A growing number of restaurants specialize in organic and locally sourced teishoku. Restaurants that offer healthier meal options with reduced calories and salt are also growing in popularity. Many places now highlight nutritional information and accommodate dietary restrictions such as gluten-free or vegetarian options.</p>
  1528. </dd></div>
  1529. </dl>
  1530. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How does teishoku differ from bento?","acceptedAnswer":{"@type":"Answer","text":"<p>While both include several dishes in one meal, teishoku is served fresh in restaurants on individual plates or bowls, while bento is packed in a box for takeout. Teishoku usually includes soup and is meant to be eaten immediately, while bento is designed to remain appetizing for several hours.<\/p>"}},{"@type":"Question","name":"What are the trends in restaurants serving teishoku?","acceptedAnswer":{"@type":"Answer","text":"<p>A growing number of restaurants specialize in organic and locally sourced teishoku. Restaurants that offer healthier meal options with reduced calories and salt are also growing in popularity. Many places now highlight nutritional information and accommodate dietary restrictions such as gluten-free or vegetarian options.<\/p>"}}]}</script>
  1531.  
  1532.  
  1533.  
  1534. <h2 class="wp-block-heading">How to make Teishoku at home?</h2>
  1535.  
  1536.  
  1537.  
  1538. <h3 class="wp-block-heading">Ingredients</h3>
  1539.  
  1540.  
  1541.  
  1542. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><tbody><tr><td>・2 boneless pork loin chops (about 1/2 inch thick)</td></tr><tr><td>・1 cup panko breadcrumbs</td></tr><tr><td>・1/2 cup all-purpose flour</td></tr><tr><td>・1 large egg</td></tr><tr><td>・Salt and pepper to taste</td></tr><tr><td>・Vegetable oil (for frying)</td></tr><tr><td>・Shredded cabbage (for serving)</td></tr><tr><td>・Tonkatsu sauce (for drizzling)</td></tr><tr><td>・Steamed rice and miso soup (optional, as part of teishoku set)</td></tr></tbody></table></figure>
  1543.  
  1544.  
  1545.  
  1546. <h3 class="wp-block-heading">Instructions</h3>
  1547.  
  1548.  
  1549.  
  1550. <div class="swell-block-step" data-num-style="circle">
  1551. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the pork</div><div class="swell-block-step__body">
  1552. <p>Pound the pork chops to even thickness. Season both sides with salt and pepper.</p>
  1553. </div></div>
  1554.  
  1555.  
  1556.  
  1557. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Coat the pork</div><div class="swell-block-step__body">
  1558. <div class="swell-block-step" data-num-style="circle">
  1559. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1560. <p>Set up a breading station with three dishes—one for flour, one for beaten egg, and one for panko breadcrumbs. </p>
  1561. </div></div>
  1562.  
  1563.  
  1564.  
  1565. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  1566. <p>Dredge each pork chop in flour, dip into the egg, and coat with panko.</p>
  1567. </div></div>
  1568. </div>
  1569. </div></div>
  1570.  
  1571.  
  1572.  
  1573. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Fry the pork</div><div class="swell-block-step__body">
  1574. <p>Heat vegetable oil in a pan to 170°C (340°F). Fry each breaded pork chop for about 4-5 minutes per side, or until golden brown and cooked through.</p>
  1575. </div></div>
  1576.  
  1577.  
  1578.  
  1579. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Serve</div><div class="swell-block-step__body">
  1580. <p>Drain on paper towels and slice. Serve with shredded cabbage, rice, miso soup, and tonkatsu sauce drizzled on top. Enjoy your <em>Tonkatsu Teishoku</em>!</p>
  1581. </div></div>
  1582. </div>
  1583.  
  1584.  
  1585.  
  1586. <p class="is-style-bg_stripe">Recipe by <a href="https://cookpad.com/jp/recipes/21623365-%E3%83%AD%E3%83%BC%E3%82%B9%E3%82%AB%E3%83%84%E5%AE%9A%E9%A3%9F?ref=search&amp;search_term=%E3%81%A8%E3%82%93%E3%81%8B%E3%81%A4%E5%AE%9A%E9%A3%9F" target="_blank" rel="noreferrer noopener">@katanobu</a></p>
  1587.  
  1588.  
  1589.  
  1590. <h2 class="wp-block-heading">Recommended Restaurants</h2>
  1591.  
  1592.  
  1593.  
  1594. <h3 class="wp-block-heading">Hishidaya（菱田屋）</h3>
  1595.  
  1596.  
  1597.  
  1598. <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/hishidaya_02n-768x576-1.jpg" alt="Outside of Hishidaya store" class="wp-image-25811"/></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/hishidaya_02n-768x576-1.jpg" alt="Outside of Hishidaya store" class="lazyload wp-image-25811"/><figcaption class="wp-element-caption"><strong>Source:</strong> <a href="https://komabatodaimae.com/hishidaya/" target="_blank" rel="noreferrer noopener">https://komabatodaimae.com/hishidaya/</a></figcaption></figure>
  1599.  
  1600.  
  1601.  
  1602. <p>Located near the University of Tokyo, Hishidaya is a century-old restaurant with a bustling yet cozy atmosphere. Locals, students, and even foreigners line up for its famous set meals, with diners enjoying everything from solo meals at the counter to lively group gatherings. The restaurant&#8217;s must-try dish is the perfectly-balanced Ginger Pork, famous for its tender, juicy meat and flavorful seasoning. With an extensive menu of over 60 items, including Chinese-inspired dishes such as Fried Chicken with Green Onion Sauce, every meal is a memorable experience.</p>
  1603.  
  1604.  
  1605.  
  1606. <p class="is-style-icon_info"><strong>Address:</strong> <a href="https://maps.app.goo.gl/QojpschLZw6KfRgy7" target="_blank" rel="noreferrer noopener">1 Chome-27-12 Komaba, Meguro City, Tokyo 153-0041</a><br><strong>Business hours:</strong> (Close on Sunday)<br>[Monday &#8211; Friday] 11:30–14:00,17:30–22:00<br>[Saturday] 17:30–22:00<br><strong>Phone number:</strong> 0334668371<br><strong>Instagram:</strong> <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsInstagram" data-id="183" aria-hidden="true" class="swl-inline-icon"> </span><a href="https://www.instagram.com/hishidaya/?hl=ja" target="_blank" rel="noreferrer noopener">@hishidaya</a></p>
  1607.  
  1608.  
  1609.  
  1610. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.7866686774464!2d139.6813489888549!3d35.65762730000002!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f356a6fc864d%3A0xaf92917feb9bdfd6!2sHishidaya!5e0!3m2!1svi!2sjp!4v1741517505856!5m2!1svi!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!1d3241.7866686774464!2d139.6813489888549!3d35.65762730000002!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f356a6fc864d%3A0xaf92917feb9bdfd6!2sHishidaya!5e0!3m2!1svi!2sjp!4v1741517505856!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1611.  
  1612.  
  1613.  
  1614. <h3 class="wp-block-heading">Morikawa（食堂 もり川）</h3>
  1615.  
  1616.  
  1617.  
  1618. <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/GF43F53agAAUgeg.jpg" alt="" class="wp-image-25810"/></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/GF43F53agAAUgeg.jpg" alt="" class="lazyload wp-image-25810"/><figcaption class="wp-element-caption"><strong>Source:</strong> <a href="https://x.com/morishoku_1919/status/1755901487681839332/photo/1" target="_blank" rel="noreferrer noopener">Morikawa&#8217;s X account</a></figcaption></figure>
  1619.  
  1620.  
  1621.  
  1622. <p>Matsukawa Daida, owner of this Meiji era teishoku restaurant, aims to satisfy students with hearty, filling meals. One of the highlights is the seafood bowl, which is filled with a variety of fresh, seasonal seafood from Tsukiji and Misaki. With its thick, rich slices of tuna, plump shrimp and crunchy surf clam, each bite bursts with unique flavors, making this dish as delicious as any high-end sushi restaurant. Truly a feast you won&#8217;t forget!</p>
  1623.  
  1624.  
  1625.  
  1626. <p class="is-style-icon_info"><strong>Address:</strong> <a href="https://maps.app.goo.gl/HavacnSWhTrry1nN8" target="_blank" rel="noreferrer noopener">5 Chome-30-16 Hongo, Bunkyo City, Tokyo 113-0033</a><br><strong>Business hours: </strong>(Close on Sunday)<br>[Monday &#8211; Saturday] 11:00–14:00,17:00–20:30<br><strong>Phone number: </strong>0334668371<br><strong>Website: </strong><a href="https://shokudo.wixsite.com/morikawa" target="_blank" rel="noreferrer noopener">https://shokudo.wixsite.com/morikawa</a></p>
  1627.  
  1628.  
  1629.  
  1630. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d6479.167323365032!2d139.7590836!3d35.7118617!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188c3094b3e86b%3A0xbe507e55d55911c3!2sMorikawa!5e0!3m2!1svi!2sjp!4v1742106972874!5m2!1svi!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!1d6479.167323365032!2d139.7590836!3d35.7118617!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188c3094b3e86b%3A0xbe507e55d55911c3!2sMorikawa!5e0!3m2!1svi!2sjp!4v1742106972874!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1631.  
  1632.  
  1633.  
  1634. <h3 class="wp-block-heading">Takeya Shokudō (竹家食堂)</h3>
  1635.  
  1636.  
  1637.  
  1638. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/二色丼-.横浜市中央卸売市場内にある竹家食堂-.なかなか美味しい-鮪丼-だと思いました-.鮪丼竹家食堂-横浜-神奈川グルメ-横浜市中央卸売市場-市場グルメなかにゃん神奈川県グルメ-1.jpg" alt="Nishokudon（二色丼）" class="wp-image-25809"/></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/2025/03/二色丼-.横浜市中央卸売市場内にある竹家食堂-.なかなか美味しい-鮪丼-だと思いました-.鮪丼竹家食堂-横浜-神奈川グルメ-横浜市中央卸売市場-市場グルメなかにゃん神奈川県グルメ-1.jpg" alt="Nishokudon（二色丼）" class="lazyload wp-image-25809"/><figcaption class="wp-element-caption"><strong>Source:</strong> <a href="https://www.instagram.com/naka_nyan/#" target="_blank" rel="noreferrer noopener">＠naka_nyan</a></figcaption></figure>
  1639.  
  1640.  
  1641.  
  1642. <p>Located in Yokohama&#8217;s Central Wholesale Market, this restaurant serves fresh seafood dishes perfect for an authentic market dining experience. Open to the public every Saturday, it&#8217;s a hidden gem tucked deep inside the market with a cozy atmosphere. The star of the menu is the Omakase Don and Nishoku Don, featuring incredibly fresh cuts of fish like tuna, salmon, and more. Despite the generous portions, the prices are very reasonable, making this a great spot for both quality and value. If you are a seafood lovers, it is a must-visit spot!</p>
  1643.  
  1644.  
  1645.  
  1646. <p class="is-style-icon_info"><strong>Address:</strong><a href="https://maps.app.goo.gl/pvH9pJnMUxfGsuM38" target="_blank" rel="noreferrer noopener">1 Chome-1-1 Hashimotocho, Kanagawa Ward, Yokohama, Kanagawa</a>&nbsp;<br><strong>Business hours: </strong>6:15–12:30 (Close on Wednesday, Sunday)<br><strong>Phone number: </strong>045-461-6888<br><strong>Instagram</strong>: <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsInstagram" data-id="183" aria-hidden="true" class="swl-inline-icon"> </span>@hishidaya</p>
  1647.  
  1648.  
  1649.  
  1650. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3249.3748714474154!2d139.63342037481152!3d35.470267741535636!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60185c471515dca5%3A0x48a9e4192dbdf652!2z56u55a626aOf5aCC!5e0!3m2!1sja!2sjp!4v1742189368822!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!1d3249.3748714474154!2d139.63342037481152!3d35.470267741535636!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60185c471515dca5%3A0x48a9e4192dbdf652!2z56u55a626aOf5aCC!5e0!3m2!1sja!2sjp!4v1742189368822!5m2!1sja!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1651.  
  1652.  
  1653.  
  1654. <h2 class="wp-block-heading">Takeaway</h2>
  1655.  
  1656.  
  1657.  
  1658. <p>Although sashimi (raw fish) and tempura teishoku are still popular classics, meat-based options like karaage (fried chicken), tonkatsu, and hamburg steak teishoku are at the top of the popularity rankings.</p>
  1659.  
  1660.  
  1661.  
  1662. <p>Teishoku, which has been a part of Japanese daily life since the Edo period (when it initially appeared to cater to travelling samurai), offers a spiritual approach to meals, balanced nutrition, and aesthetic appeal. The format reflects the development of Japanese cuisine culture while satisfying the body and the soul.</p>
  1663. <p>The post <a href="https://www.foodinjapan.org/japan/teishoku/">Teishoku (定食）</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1664. ]]></content:encoded>
  1666. <wfw:commentRss>https://www.foodinjapan.org/japan/teishoku/feed/</wfw:commentRss>
  1667. <slash:comments>0</slash:comments>
  1670. </item>
  1671. </channel>
  1672. </rss>
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