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  11. <title>Food in Japan</title>
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  31. <title>Hoppy (ホッピー)</title>
  32. <link>https://www.foodinjapan.org/kanto/tokyo-en/hoppy/</link>
  33. <comments>https://www.foodinjapan.org/kanto/tokyo-en/hoppy/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Fri, 27 Dec 2024 07:26:24 +0000</pubDate>
  37. <category><![CDATA[Japan]]></category>
  38. <category><![CDATA[Kanto]]></category>
  39. <category><![CDATA[Tokyo]]></category>
  40. <category><![CDATA[alcoholic beverage]]></category>
  41. <category><![CDATA[beer]]></category>
  42. <category><![CDATA[beer flavored soft drink]]></category>
  43. <category><![CDATA[drinks]]></category>
  44. <category><![CDATA[hoppy]]></category>
  45. <category><![CDATA[japanese beverage]]></category>
  46. <category><![CDATA[Japanese drinks]]></category>
  47. <category><![CDATA[ホッピー]]></category>
  48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22788</guid>
  49.  
  50. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/836895_m.jpg" class="webfeedsFeaturedVisual" /></p>
  51. <p>Hoppy is a unique and beloved part of Japan&#8217;s drinking culture, offering a refreshing beer-like experience with a twist. Known for its low alcohol content and versatility, it has been a staple in Japanese izakayas and homes for decades. Whether enjoyed on its own or mixed with shochu, this drink brings a nostalgic charm and [&#8230;]</p>
  52. <p>The post <a href="https://www.foodinjapan.org/kanto/tokyo-en/hoppy/">Hoppy (ホッピー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  53. ]]></description>
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  55. <p>Hoppy is a unique and beloved part of Japan&#8217;s drinking culture, offering a refreshing beer-like experience with a twist. Known for its low <a href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">alcohol</a> content and versatility, it has been a staple in Japanese izakayas and homes for decades. Whether enjoyed on its own or mixed with shochu, this drink brings a nostalgic charm and a creative edge to any drinking occasion. Read on to discover the fascinating history, flavors, and traditions that make Hoppy a true icon of Japanese beverages!</p>
  56.  
  57.  
  58.  
  59. <h2 class="wp-block-heading">What is Hoppy?</h2>
  60.  
  61.  
  62.  
  63. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/25674752_s.jpg" alt="close up of hoppy on glass jar" class="wp-image-22898" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/25674752_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/25674752_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/25674752_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  64.  
  65.  
  66.  
  67. <p>Hoppy is a beer-flavored soft drink that started a unique trend in Japanese alcohol culture: mixing it with shochu. Recently, its distinct taste has gained more attention. When served chilled on its own, it becomes a light, low-alcohol drink with just 0.8% alcohol. You can also get creative by mixing Hoppy with other liqueurs like gin, vodka, or plum wine to make your own original drink. This drink is a low-calorie option, with only about 11 kcal per 100ml—around a quarter of the calories in beer. Black Hoppy has slightly more at 12 kcal per 100ml. Even when mixed with 70ml of shochu, it’s about three-quarters of beer&#8217;s calories. Hoppy is also low in carbs, making it a great choice for those on a low-carb diet. It contains just 1.7g of carbohydrates per 100ml, while Black Hoppy has about 1.9g per 100ml.</p>
  68.  
  69.  
  70.  
  71. <p class="is-style-icon_book">Reference: <a href="https://www.hoppy-happy.com/whats-hoppy/about/" target="_blank" rel="noreferrer noopener nofollow">Hoppy</a></p>
  72.  
  73.  
  74.  
  75. <h2 class="wp-block-heading">Origin of the name</h2>
  76.  
  77.  
  78.  
  79. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/22681571_s.jpg" alt="hoppy with straw" class="wp-image-22895" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/22681571_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/22681571_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/22681571_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  80.  
  81.  
  82.  
  83. <p>At first, it was called &#8220;Hobby&#8221; within the company, with the intention of it being a beer-like drink, a non-beer made with real hops, but the name sounded bad, so it was changed to &#8220;Hoppy&#8221; when it was released. Please use the catchy phrase &#8220;Happy with Hoppy!&#8221; when inviting people to toast.</p>
  84.  
  85.  
  86.  
  87. <h2 class="wp-block-heading">What is Hoppy made of?</h2>
  88.  
  89.  
  90.  
  91. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/26125807_s.jpg" alt="hoppy beer" class="wp-image-22899" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/26125807_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/26125807_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/26125807_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  92.  
  93.  
  94.  
  95. <p>Hoppy uses two-row barley malt from Germany and Canada, aromatic and bitter hops from Hallertau, Germany—considered the best in the world—and bottom-fermenting yeast carefully selected at the Yeast Bank in Munich, Germany. For water, the manufacture rely on natural sources from the Chichibu mountain range, showing our commitment to the finest ingredients.</p>
  96.  
  97.  
  98.  
  99. <h2 class="wp-block-heading">Hoppy History</h2>
  100.  
  101.  
  102.  
  103. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24658587_s.jpg" alt="hoppy with beer bottle behind" class="wp-image-22897" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/24658587_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/24658587_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/24658587_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  104.  
  105.  
  106.  
  107. <p>Hoppy&#8217;s story began in 1905 when the company was founded by 10-year-old Ishiwatari Hide as a shop supplying mochi sweets to the Akasaka military unit. Later, they expanded to producing Ramune and eventually ventured into non-alcoholic beer during the Taisho era. Despite initial resistance due to poor-quality substitutes at the time, Hide was inspired by Shinshu’s hop fields in 1926 to create a better non-alcoholic beer. After wartime delays, Hide and his brother Kotaro finally succeeded in 1948, developing a natural, hop-based non-alcoholic beer. Named Hoppy, it became a black-market favorite for enhancing low-quality alcohol, revolutionizing Japanese drinking culture with its unique mixability and enduring popularity.</p>
  108.  
  109.  
  110.  
  111. <h2 class="wp-block-heading">Hoppy became popular as mixer for shochu</h2>
  112.  
  113.  
  114.  
  115. <figure class="wp-block-image size-full"><img decoding="async" width="527" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/227648_s.jpg" alt="Hoppy" class="wp-image-22894" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/227648_s.jpg 527w, https://www.foodinjapan.org/wp-content/uploads/2024/12/227648_s-247x300.jpg 247w, https://www.foodinjapan.org/wp-content/uploads/2024/12/227648_s-500x607.jpg 500w" sizes="(max-width: 527px) 100vw, 527px" /></figure>
  116.  
  117.  
  118.  
  119. <p>Hoppy, developed by the Japanese company Hoppy Beverage, became popular after its creation in 1948 as a beer-flavored soft drink. During the postwar era, beer was too expensive for most people, and low-quality alcoholic beverages dominated the market. It gained fame for its ability to make even poor-tasting alcohol more enjoyable when mixed, leading to the widespread custom of pairing it with shochu. This practice became so popular that any drink mixed with shochu started being referred to as &#8220;Hoppy.&#8221;</p>
  120.  
  121.  
  122.  
  123. <h2 class="wp-block-heading">FAQ</h2>
  124.  
  125.  
  126.  
  127. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  128. <div class="swell-block-faq__item"><dt class="faq_q">What is Hoppy?</dt><dd class="faq_a">
  129. <p>It is a beer-flavored soft drink that is popular in Japan and is mainly mixed with shochu. It has a low alcohol content of 0.8% and is enjoyed as an alternative to beer.</p>
  130. </dd></div>
  131.  
  132.  
  133.  
  134. <div class="swell-block-faq__item"><dt class="faq_q">How to drink Hoppy?</dt><dd class="faq_a">
  135. <p>It is commonly served in a style called &#8220;sanrei,&#8221; where shochu is poured into a chilled mug, and Hoppy is poured on top. The key to this method is to chill Hoppy, shochu, and the mug well.</p>
  136. </dd></div>
  137.  
  138.  
  139.  
  140. <div class="swell-block-faq__item"><dt class="faq_q">Where can I buy Hoppy?</dt><dd class="faq_a">
  141. <p>It is available for purchase at many liquor stores and supermarkets in Japan. There are also stores that offer it online. It is especially common to find it served in izakayas and restaurants.</p>
  142. </dd></div>
  143. </dl>
  144. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Hoppy?","acceptedAnswer":{"@type":"Answer","text":"<p>It is a beer-flavored soft drink that is popular in Japan and is mainly mixed with shochu. It has a low alcohol content of 0.8% and is enjoyed as an alternative to beer.<\/p>"}},{"@type":"Question","name":"How to drink Hoppy?","acceptedAnswer":{"@type":"Answer","text":"<p>It is commonly served in a style called \"sanrei,\" where shochu is poured into a chilled mug, and Hoppy is poured on top. The key to this method is to chill Hoppy, shochu, and the mug well.<\/p>"}},{"@type":"Question","name":"Where can I buy Hoppy?","acceptedAnswer":{"@type":"Answer","text":"<p>It is available for purchase at many liquor stores and supermarkets in Japan. There are also stores that offer it online. It is especially common to find it served in izakayas and restaurants.<\/p>"}}]}</script>
  145.  
  146.  
  147.  
  148. <h2 class="wp-block-heading">Hoppy Recommended Restaurants</h2>
  149.  
  150.  
  151.  
  152. <h3 class="wp-block-heading">Izakaya Shinjuku Ishikarigawa (北海道ご当地ろばた 石狩川)</h3>
  153.  
  154.  
  155.  
  156. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="446" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/res1-1.jpg" alt="Ishikarigawa Sake" class="wp-image-22902" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/res1-1.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/res1-1-300x209.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/res1-1-500x348.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  157.  
  158.  
  159.  
  160. <p>This is a robatayaki restaurant in Shinjuku, <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a>, where you can enjoy the flavors of Hokkaido. They purchase carefully selected ingredients directly from all over Hokkaido. The store&#8217;s pride and joy is its draft classic beer, which is only available in Hokkaido and only in a few stores in Tokyo, and the rare &#8220;DraftHoppy&#8221;</p>
  161.  
  162.  
  163.  
  164. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/P7ucV52118zsLRhp9" target="_blank" rel="noreferrer noopener nofollow">2nd Seiko Building 4F, 1-15-4 Nishi-Shinjuku, Shinjuku-ku, Tokyo</a><br>Phone number: 050-3466-8256<br>Hours open: 17:00-24:00 (L.O. 23:30)<br>Website: <a href="https://xn--38jwa4c9fz53q4ef53mmzc2s2cqnlopnij5e.com/" target="_blank" rel="noreferrer noopener nofollow">https://xn--38jwa4c9fz53q4ef53mmzc2s2cqnlopnij5e.com/</a></p>
  165.  
  166.  
  167.  
  168. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3240.5210950328715!2d139.69488437578804!3d35.68879237258487!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188cd16d4fc5db%3A0x847e1ec2ca1294b4!2sIzakaya%20Shinjuku%20Ishikarigawa!5e0!3m2!1sen!2sph!4v1733801093666!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  169.  
  170.  
  171.  
  172. <h3 class="wp-block-heading">Okonomiyaki Monja Teppanyaki Nami Ikebukuro (お好み焼 もんじゃ 鉄板焼 なみ&nbsp;池袋店)</h3>
  173.  
  174.  
  175.  
  176. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="397" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/res2.jpg" alt="Alcohol" class="wp-image-22901" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/res2.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/res2-300x186.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/res2-500x310.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  177.  
  178.  
  179.  
  180. <p>This popular okonomiyaki restaurant is known for its fluffy and creamy okonomiyaki with plenty of yam, and <a href="https://www.foodinjapan.org/article/food-in-fukuoka/">mentaiko</a> <a href="https://www.foodinjapan.org/kanto/monjayaki/">monjayaki</a>. They also offer a wide variety of teppan menu items, such as grilled shabu-shabu and yakiniku. The dough, filled with plenty of Yamato yam, is fluffy and soft and has an addictive taste. The most popular dish is the signature dish &#8220;Namiten,&#8221; which contains both pork and <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a>. A cold draft Hoppy is the perfect match for a hot okonomiyaki.</p>
  181.  
  182.  
  183.  
  184. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/DKUdvkbW1ah3rFJb9" target="_blank" rel="noreferrer noopener">2-24-3 Minami-Ikebukuro, Toshima-ku, Tokyo</a><br>Phone number: 050-3469-7893<br>Hours open: 17:00-23:30 (L.O. 22:30)<br>Website: <a href="https://tabelog.com/tokyo/A1305/A130501/13003939/" target="_blank" rel="noreferrer noopener">https://tabelog.com/tokyo/</a></p>
  185.  
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  187.  
  188. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3238.9571651581277!2d139.71071367578975!3d35.72727197257245!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d684f66953f%3A0x1300ec1881a072a3!2z44KC44KT44GY44KDIOmJhOadv-eEvOOBjSBOYeWRsyAo44Gq44G_KSDmsaDooovmnbHlj6M!5e0!3m2!1sen!2sph!4v1733801324806!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  189.  
  190.  
  191.  
  192. <h2 class="wp-block-heading">Takeaway</h2>
  193.  
  194.  
  195.  
  196. <figure class="wp-block-image size-full"><img decoding="async" width="480" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23216738_s.jpg" alt="hoppy on glass cup" class="wp-image-22896" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23216738_s.jpg 480w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23216738_s-225x300.jpg 225w" sizes="(max-width: 480px) 100vw, 480px" /></figure>
  197.  
  198.  
  199.  
  200. <p>Whether you enjoy it chilled on its own or mixed with shochu, its refreshing taste and unique charm are sure to leave an impression. If you’re visiting Japan, don’t miss the chance to try Hoppy for yourself and experience firsthand why it has remained a favorite for generations. Cheers to discovering something truly special!</p>
  201.  
  202.  
  203.  
  204. <p class="has-border -border03 is-style-bg_stripe">If you enjoyed learning about this drink, be sure to check out our other articles on unique<a href="https://www.foodinjapan.org/tag/alcoholic-drinks/"> Japanese drinks </a>for more exciting discoveries!</p>
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  211. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/sake/">Sake (日本酒)</a>
  212. <span class="p-blogCard__excerpt">Sake (or Japanese rice wine) is a classic Japanese&nbsp;alcoholic&nbsp;beverage&nbsp;with so many types and the process of making it reqires a lot of time an&#8230;</span> </div>
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  219. <span class="p-blogCard__caption">yokohama beer</span>
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  221. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/kanagawa-en/yokohama-beer/">Yokohama beer (横浜ビール)</a>
  222. <span class="p-blogCard__excerpt">As a haven for craft beer enthusiasts, Yokohama in Kanagawa prefecture has cultivated a thriving beer culture that is not to be missed. With a diverse array &#8230;</span> </div>
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  229. <span class="p-blogCard__caption">2024 Alcohol trend in Japan</span>
  230. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Alcohol-trend-Japan-2024-300x159.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  231. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">Alcohol Trend in Japan: A 2024 Snapshot</a>
  232. <span class="p-blogCard__excerpt">Japan has a long history of alcohol consumption, with drinks like sake and shochu deeply ingrained in its culture. However, the country is experiencing a cha&#8230;</span> </div>
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  234. </div>
  235. </div><p>The post <a href="https://www.foodinjapan.org/kanto/tokyo-en/hoppy/">Hoppy (ホッピー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  236. ]]></content:encoded>
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  242. </item>
  243. <item>
  244. <title>Farm-To-Table: How Chicken Breeds Influence Japanese Food Traditions</title>
  245. <link>https://www.foodinjapan.org/article/chicken-breeds-influence-japanese-food-traditions/</link>
  246. <comments>https://www.foodinjapan.org/article/chicken-breeds-influence-japanese-food-traditions/#respond</comments>
  248. <dc:creator><![CDATA[ryo]]></dc:creator>
  249. <pubDate>Thu, 26 Dec 2024 13:50:16 +0000</pubDate>
  250. <category><![CDATA[Article]]></category>
  251. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23222</guid>
  252.  
  253. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/31428062_m.avif" class="webfeedsFeaturedVisual" /></p>
  254. <p>Have you ever wondered why the flavors of Japanese dishes are so distinct and varied? While the cooking techniques and ingredients often steal the spotlight, the choice of chicken breeds also plays a pivotal role in shaping the culinary traditions of Japan. From heritage breeds prized for their unique textures to imported poultry that has [&#8230;]</p>
  255. <p>The post <a href="https://www.foodinjapan.org/article/chicken-breeds-influence-japanese-food-traditions/">Farm-To-Table: How Chicken Breeds Influence Japanese Food Traditions</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  256. ]]></description>
  257. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/31428062_m.avif" class="webfeedsFeaturedVisual" /></p>
  258. <p>Have you ever wondered why the flavors of Japanese dishes are so distinct and varied? While the cooking techniques and ingredients often steal the spotlight, the choice of <a href="https://www.chickencoopcompany.com/collections/poultry-chicken-breeds">chicken breeds</a> also plays a pivotal role in shaping the culinary traditions of Japan. From heritage breeds prized for their unique textures to imported poultry that has enriched Japanese cuisine, the farm-to-table philosophy thrives on the diversity of chickens. For those exploring options for raising chickens or understanding their culinary significance, learning about different breeds offers an opportunity to appreciate how culture and flavor intersect.</p>
  259.  
  260.  
  261.  
  262. <h2 class="wp-block-heading"><a></a>The Role of Chicken in Japanese Food Culture</h2>
  263.  
  264.  
  265.  
  266. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="445" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/31311331_s.avif" alt="Karaage chicken food" class="wp-image-23225" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/31311331_s.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/31311331_s-300x209.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/31311331_s-500x348.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  267.  
  268.  
  269.  
  270. <p>Chicken has been a popular <a href="https://www.foodinjapan.org/japan/karubi/">meat</a> choice in the Japanese diet for as long as can be remembered, with common meals such as <a href="https://www.foodinjapan.org/japan/yakitori/">yakitori</a>, <a href="https://www.foodinjapan.org/japan/karaage/">karaage</a> and <a href="https://www.foodinjapan.org/japan/oyako-don/">oyakodon</a>. Like ‘shun,’ which focuses on ingredients in the right season, Japanese eat certain poultry breeds for their taste, texture and suitability to particular dishes. These breeds are well nurtured to meet the high quality of <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> cooking. The breed influences the final taste of the dish, whether it is prepared with tender meat or yummy broth.</p>
  271.  
  272.  
  273.  
  274. <p>Because of this cultural emphasis on quality and variety, native and imported chickens are included, each bringing something unique to the presentation of Japanese culinary culture. Passion is given to every step of the process, from farm to table, and the choices made at this level are the most important.</p>
  275.  
  276.  
  277.  
  278. <h2 class="wp-block-heading"><a></a>Heritage Breeds That Define Japanese Traditions</h2>
  279.  
  280.  
  281.  
  282. <p>In Japan, it is hard to find better-known local poultry breeds except for the native chickens, locally known as &#8220;jidori,&#8221;. These free-range chickens are highly valued for their firm texture and intense flavor. They are excellent for making traditional dishes like Yakitori, where simplicity highlights the quality of the meat. The most famous jidori breed is famous for its gamey taste, which goes very well with charcoal-grilled meals.</p>
  283.  
  284.  
  285.  
  286. <p>Heritage breeds also apply to dishes that preserve chicken taste rather than adding spices to make the dish spicy. Soups and stews, for instance, rely on the breed’s unique characteristics to prepare clear or umami-packed soup.&nbsp; These practices underscore the importance of choosing the right chicken for the dish, a tradition deeply rooted in Japanese food culture.</p>
  287.  
  288.  
  289.  
  290. <h2 class="wp-block-heading"><a></a>The Influence of Imported Poultry Breeds</h2>
  291.  
  292.  
  293.  
  294. <figure class="wp-block-image size-full"><img decoding="async" width="400" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/29812090_s.avif" alt="Chicken Breeds" class="wp-image-23226" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/29812090_s.avif 400w, https://www.foodinjapan.org/wp-content/uploads/2024/12/29812090_s-188x300.avif 188w" sizes="(max-width: 400px) 100vw, 400px" /></figure>
  295.  
  296.  
  297.  
  298. <p>Native breeds characterize conventional cookery, but imported breeds have also influenced Japan&#8217;s cuisine. Breeds imported from other countries have added variability to farm-to-table products regarding taste, size and texture. These chickens are good for fusion meals or current interpretations of Japanese dishes, which show how the cuisines change.</p>
  299.  
  300.  
  301.  
  302. <p>Imported chickens raised in Japan often benefit from the same meticulous farming methods applied to native breeds. This precaution guarantees that even breeds from different countries meet the high standard demanded in Japanese cuisine. Combining local methods with imported expertise has helped enhance the variety of Japanese food products, making this country&#8217;s culinary perspective a combination of traditions and inspiring changes.</p>
  303.  
  304.  
  305.  
  306. <h2 class="wp-block-heading"><a></a>Farm-to-Table Practices in Japan</h2>
  307.  
  308.  
  309.  
  310. <p>The farm-to-table philosophy is a trend in Japan and a deeply ingrained way of life. Poultry farmers take pride in raising their poultry naturally, providing quality diets, and keeping the birds in humane conditions. This commitment creates more fresh, tasty and sustainable meat.</p>
  311.  
  312.  
  313.  
  314. <p>These practices create advocacy with particular consumers about what they eat and need to get. Many restaurants in Japan highlight the specific farms and breeds they source their poultry from, adding a personal connection to the dining experience. This transparency enables the consumers to get value addition in terms of experience or value addition on their plate, thereby getting insights into the chicken breed that makes its way to their clientele.</p>
  315.  
  316.  
  317.  
  318. <h2 class="wp-block-heading"><a></a>Where U.S. Consumers Can Browse Poultry Breeds?</h2>
  319.  
  320.  
  321.  
  322. <p>Given the Japanese commitment to quality, U.S. consumers may now study and acquire heritage and special-purpose poultry breeds for home or culinary purposes. These breeds from reliable sources complement farm-to-table value propositions based on the firm’s differentiated flavors and textures. Understanding breed traits is key, whether for eggs, meat, or as a hobby. It is similar to Japanese methods to think creatively using diverse poultry breeds, tend them carefully, and enhance results and culinary experiences.</p>
  323.  
  324.  
  325.  
  326. <h2 class="wp-block-heading"><a></a>The Future of Chicken in Japanese Cuisine</h2>
  327.  
  328.  
  329.  
  330. <p>As Japanese cuisine evolves with global influences, poultry breeds remain central to its traditions and innovation. Chefs and farmers balance hybrid breeding and sustainable farming to honor traditional practices while adapting to modern demands. The farm-to-table movement highlights how specific breeds can elevate culinary experiences, blending flavor with ethical choices. For U.S. consumers, exploring diverse chicken breeds fosters a deeper appreciation for quality, care, and craftsmanship in every meal.</p>
  331. <p>The post <a href="https://www.foodinjapan.org/article/chicken-breeds-influence-japanese-food-traditions/">Farm-To-Table: How Chicken Breeds Influence Japanese Food Traditions</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  332. ]]></content:encoded>
  334. <wfw:commentRss>https://www.foodinjapan.org/article/chicken-breeds-influence-japanese-food-traditions/feed/</wfw:commentRss>
  335. <slash:comments>0</slash:comments>
  338. </item>
  339. <item>
  340. <title>Japanese Food in World of Warcraft: A Culinary Bridge Between Virtual and Real Worlds</title>
  341. <link>https://www.foodinjapan.org/article/japanese-food-in-world-of-warcraft/</link>
  342. <comments>https://www.foodinjapan.org/article/japanese-food-in-world-of-warcraft/#respond</comments>
  344. <dc:creator><![CDATA[ryo]]></dc:creator>
  345. <pubDate>Thu, 26 Dec 2024 12:38:40 +0000</pubDate>
  346. <category><![CDATA[Article]]></category>
  347. <category><![CDATA[Japanese Food in World of Warcraft]]></category>
  348. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23214</guid>
  349.  
  350. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Japanese-food.avif" class="webfeedsFeaturedVisual" /></p>
  351. <p>In World of Warcraft: Cataclysm Classic, players will encounter a wide variety of foods that not only serve as vital resources for restoring health but also reflect culinary traditions from around the world, including Japan. This article examines some of the more familiar dishes featured in the game and draws comparisons between their in-game representations [&#8230;]</p>
  352. <p>The post <a href="https://www.foodinjapan.org/article/japanese-food-in-world-of-warcraft/">Japanese Food in World of Warcraft: A Culinary Bridge Between Virtual and Real Worlds</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  353. ]]></description>
  354. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Japanese-food.avif" class="webfeedsFeaturedVisual" /></p>
  355. <p>In World of Warcraft: Cataclysm Classic, players will encounter a wide variety of foods that not only serve as vital resources for restoring health but also reflect culinary traditions from around the world, including Japan. This article examines some of the more familiar dishes featured in the game and draws comparisons between their in-game representations and their real-life counterparts. From comforting fish stews to convenient rice balls, these foods highlight the rich tapestry of Japanese cuisine while enhancing the gaming experience. Join us as we delve into these delicious dishes and discover how they enrich the virtual and real worlds of food.</p>
  356.  
  357.  
  358.  
  359. <figure class="wp-block-image size-full is-resized"><img decoding="async" width="360" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/a30d7a659dd001adb40a8bf291782406.avif" alt="food in  world of warcraft" class="wp-image-23215" style="width:640px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/a30d7a659dd001adb40a8bf291782406.avif 360w, https://www.foodinjapan.org/wp-content/uploads/2024/12/a30d7a659dd001adb40a8bf291782406-300x300.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/a30d7a659dd001adb40a8bf291782406-150x150.avif 150w" sizes="(max-width: 360px) 100vw, 360px" /></figure>
  360.  
  361.  
  362.  
  363. <p class="has-text-align-center">Reffered From https://overgear.com/</p>
  364.  
  365.  
  366.  
  367. <h2 class="wp-block-heading">WoW Foods familiar in Japan</h2>
  368.  
  369.  
  370.  
  371. <figure class="wp-block-image"><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXcuO2c6bWtJOVZ4QdZc_MWsr18tWXSHtJSdDWTe-j1J44kUAXX1SZmu15fKzHaPCDFWfYyC-O5PWdGaFz1au-t9FGyMbXTzbNkUmctZVlm5-A3U4lkWE6LJULZ92Gd-IMDytc4Rfg?key=wccY9CKPmC-hfFHdODnSIjFl" alt="Food in Japan"/></figure>
  372.  
  373.  
  374.  
  375. <h3 class="wp-block-heading">1. Fish Dish: Fish Stew</h3>
  376.  
  377.  
  378.  
  379. <p>One of the culinary delights included in World of Warcraft: Cataclysm Classic that has gained a particular following in Japan is fish-based cuisine. Fish Stew is one of the dishes that can be created using the &#8220;cooking&#8221; skill in the game. In reality, it resembles fish stews or simmered dishes commonly found in Japanese home cooking, particularly those made with white fish such as <a href="https://www.foodinjapan.org/japan/aji/">horse mackerel</a>, mackerel, and snapper.</p>
  380.  
  381.  
  382.  
  383. <p>Its culinary characteristics resemble those of Japanese &#8220;nitsuke&#8221; (simmered fish) or &#8220;<a href="https://www.foodinjapan.org/japan/oden/">oden</a>&#8221; (a type of stew). The latter is distinguished by a soup base derived from <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a> or soy sauce, which serves to accentuate the umami profile of the fish.The Fish Stew in the game also amalgamates the freshness of the fish with seasonings, culminating in a flavourful dish.</p>
  384.  
  385.  
  386.  
  387. <h3 class="wp-block-heading">2. Sandwich: Sandwich</h3>
  388.  
  389.  
  390.  
  391. <p>The &#8220;sandwich&#8221;, a dish that is frequently observed in the game, is also popular in Japan. Specifically, sandwiches made with ingredients that are well-liked in Japan, such as egg salad, tuna salad, and ham, are also present in the game. In Japan, sandwiches are commonly consumed at convenience stores and cafes, and in WoW, they are utilized by characters as a rapid source of nourishment for recuperation.</p>
  392.  
  393.  
  394.  
  395. <p>While sandwiches are simple dishes that can be enjoyed with any filling, in Japan, those made with fluffy white bread are the most common, and this allows players to use them as snacks in the game, quickly replenishing energy just like real-life sandwiches.</p>
  396.  
  397.  
  398.  
  399. <h3 class="wp-block-heading">3. Miso Soup: Miso Soup</h3>
  400.  
  401.  
  402.  
  403. <p>In the context of the video game World of Warcraft: Cataclysm Classic, a culinary element known as &#8220;Miso Soup&#8221; emerges. This dish, an integral component of Japanese cuisine, is not merely a gastronomic element; it also confers health recovery benefits on players within the game. The flavourful nature of miso soup can be likened to that of authentic Japanese miso soup with <a href="https://www.foodinjapan.org/japan/dashi/">dashi</a>, serving as a convenient means of restoring health and stamina within the game.</p>
  404.  
  405.  
  406.  
  407. <p>The incorporation of diverse ingredients such as tofu, seaweed, green onions, and <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a> in Japanese miso soup is also reflected in the game&#8217;s &#8220;<a href="https://www.foodinjapan.org/tag/miso-soup/">Miso Soup</a>,&#8221; thereby aligning it with the cultural significance and nutritional value of its namesake.</p>
  408.  
  409.  
  410.  
  411. <h3 class="wp-block-heading">4. Grape Juice: Grape Juice</h3>
  412.  
  413.  
  414.  
  415. <p>Despite the prevalence of wine and alcoholic beverages in World of Warcraft, the game also incorporates non-alcoholic beverages, such as &#8220;Grape Juice&#8221;, which is a popular beverage in Japanese households, particularly among children and individuals who abstain from <a href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">alcohol</a> due to its sweet and refreshing taste.</p>
  416.  
  417.  
  418.  
  419. <p>In the game, &#8220;Grape Juice&#8221; fulfills a significant role as a means of health recovery, underscoring its importance in both recreational and health-conscious contexts. Japanese grape juice is a particularly notable example of a beverage that, despite its simplicity, is widely regarded as both delicious and healthy, a testament to the culinary sophistication and the health-conscious nature of Japanese culture.</p>
  420.  
  421.  
  422.  
  423. <h3 class="wp-block-heading">5. Onigiri: Rice Ball</h3>
  424.  
  425.  
  426.  
  427. <p><a href="https://www.foodinjapan.org/kyushu/okinawa/pork-tamago-onigiri/">Onigiri</a>, a Japanese snack, is represented in the game as &#8220;<a href="https://www.foodinjapan.org/japan/onigiri/">Rice Ball</a>&#8220;. This snack is characterized by its ease of consumption and the wide variety of options available for filling. These options include pickled plum, salmon, seaweed, and tuna mayo, among others.</p>
  428.  
  429.  
  430.  
  431. <p>Within the game, onigiri frequently manifests as a recovery item, akin to its real-life counterpart. This culinary element is notable for its ease of preparation and portability, rendering it a convenient food that can be consumed in myriad locations.</p>
  432.  
  433.  
  434.  
  435. <h2 class="wp-block-heading">The Importance of Food in the Game</h2>
  436.  
  437.  
  438.  
  439. <p>In the realm of World of Warcraft: Cataclysm Classic, the significance of sustenance transcends its mere function as a recovery item, assuming a pivotal role in the game&#8217;s progression. The judicious utilization of food during in-game adventures facilitates expeditious restoration of health and stamina, thereby preparing players for subsequent confrontations or extended exploration. This becomes particularly salient in high-difficulty dungeons, boss encounters, and protracted field expeditions, where the strategic application of food can substantially influence a player&#8217;s rate of progress.</p>
  440.  
  441.  
  442.  
  443. <p>The strategic utilization of food items such as &#8220;Fish Stew,&#8221; &#8220;Sandwich,&#8221; and &#8220;Miso Soup&#8221; is instrumental in restoring health and stamina, thereby enabling players to engage more effectively in combat scenarios. The judicious application of these items can lead to a significant reduction in fatigue levels, thus enhancing an individual&#8217;s efficiency and endurance during gameplay. This strategic use of food items assumes particular importance when players are attempting to overcome substantial challenges in the game.</p>
  444.  
  445.  
  446.  
  447. <h2 class="wp-block-heading">Speeding Up with WoW Cataclysm Boost</h2>
  448.  
  449.  
  450.  
  451. <p>Whilst the management of food is of crucial importance for survival, many players seek additional ways to optimize their gaming experience. In this respect, boost services such as WoW Cataclysm Boost (WoW Cata Boost) can prove particularly valuable, as they can significantly increase the speed at which experience is gained, enabling players to reach their goals in a shorter space of time. The use of boosts can also have a considerable effect on the usual progression speed, enabling players to grow into powerful characters more quickly.</p>
  452.  
  453.  
  454.  
  455. <p>For instance, the integration of Cataclysm Boosting with food recovery items can facilitate the swift completion of specific quests or dungeons, thereby enabling players to reach the next level expeditiously. This symbiotic relationship between boost services and strategic food usage engenders an optimal environment for rapid progression.As players progress through the game&#8217;s content, this amalgamation of resources becomes indispensable for sustaining momentum and attaining objectives with greater efficiency.</p>
  456.  
  457.  
  458.  
  459. <h2 class="wp-block-heading">Conclusion</h2>
  460.  
  461.  
  462.  
  463. <p>In the realm of World of Warcraft: Cataclysm Classic, a multitude of culinary delights can be found that draw inspiration from Japanese cuisine. These culinary elements play a pivotal role in the restoration of players&#8217; health and status, thereby offering a glimpse into the intricate facets of <a href="https://www.foodinjapan.org/japan/tororo-konbu/">Japanese food</a> culture. The incorporation of these elements into the game serves to facilitate a deeper understanding of the cultural nuances and culinary traditions inherent in Japanese cuisine, potentially igniting a newfound appreciation for these culinary masterpieces among players.<br>Furthermore, players who prioritize efficient leveling can expedite their progress by utilizing <a href="https://overgear.com/games/cataclysm">wow cata boost</a> thereby facilitating the achievement of their objectives in the game with greater alacrity. The amalgamation of food and boosts has the potential to render adventures in the game more pleasurable and efficient.</p>
  464. <p>The post <a href="https://www.foodinjapan.org/article/japanese-food-in-world-of-warcraft/">Japanese Food in World of Warcraft: A Culinary Bridge Between Virtual and Real Worlds</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  465. ]]></content:encoded>
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  468. <slash:comments>0</slash:comments>
  471. </item>
  472. <item>
  473. <title>Sendai beef (仙台牛)</title>
  474. <link>https://www.foodinjapan.org/tohoku/miyagi/sendai-beef/</link>
  475. <comments>https://www.foodinjapan.org/tohoku/miyagi/sendai-beef/#respond</comments>
  477. <dc:creator><![CDATA[Krisha]]></dc:creator>
  478. <pubDate>Wed, 25 Dec 2024 17:26:51 +0000</pubDate>
  479. <category><![CDATA[Miyagi]]></category>
  480. <category><![CDATA[beef]]></category>
  481. <category><![CDATA[Food in Miyagi]]></category>
  482. <category><![CDATA[Japanese food]]></category>
  483. <category><![CDATA[Local food in Japan]]></category>
  484. <category><![CDATA[sendai beef]]></category>
  485. <category><![CDATA[sendai gyu]]></category>
  486. <category><![CDATA[Traditional Food in Japan]]></category>
  487. <category><![CDATA[wagyu]]></category>
  488. <category><![CDATA[仙台牛]]></category>
  489. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22810</guid>
  490.  
  491. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/28703879_m.jpg" class="webfeedsFeaturedVisual" /></p>
  492. <p>Sendai beef, one of Japan&#8217;s finest wagyu brands, is a hidden gem from Miyagi Prefecture known for its exceptional quality and flavor. Raised with care in Miyagi&#8217;s pristine environment and nourished on a special diet, this premium beef offers a melt-in-your-mouth experience that sets it apart. Discover what makes Sendai beef so unique and why [&#8230;]</p>
  493. <p>The post <a href="https://www.foodinjapan.org/tohoku/miyagi/sendai-beef/">Sendai beef (仙台牛)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  494. ]]></description>
  495. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/28703879_m.jpg" class="webfeedsFeaturedVisual" /></p>
  496. <p><br><br>Sendai <a href="https://www.foodinjapan.org/japan/karubi/">beef</a>, one of Japan&#8217;s finest wagyu brands, is a hidden gem from Miyagi Prefecture known for its exceptional quality and flavor. Raised with care in Miyagi&#8217;s pristine environment and nourished on a special diet, this premium beef offers a melt-in-your-mouth experience that sets it apart. Discover what makes Sendai beef so unique and why it&#8217;s a must-try for food lovers worldwide.</p>
  497.  
  498.  
  499.  
  500. <h2 class="wp-block-heading">What is Sendai beef?</h2>
  501.  
  502.  
  503.  
  504. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/3768200_s.jpg" alt="sendai beef on white plate" class="wp-image-22877" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/3768200_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/3768200_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/3768200_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  505.  
  506.  
  507.  
  508. <p>Sendai beef (仙台牛) is a premium brand of wagyu beef produced in the Sendai region of Miyagi Prefecture, Japan. Characterized by its smooth, tender texture, mellow flavor, and rich juices. Its high-quality flavor, born from the perfect balance of fat and lean meat, nurtured by the nature of its hometown, Miyagi. The beef owes its exceptional flavor to Miyagi&#8217;s natural bounty. Raised on a rich diet of rice straw, including varieties like Sasanishiki and Hitomebore grown with the region&#8217;s pure water, the beef embodies the essence of Miyagi&#8217;s fertile environment. Carefully nurtured over three years, the cattle are born and raised in Miyagi&#8217;s pristine air, ensuring consistent quality and achieving the highest grade of A5 or B5.</p>
  509.  
  510.  
  511.  
  512. <h2 class="wp-block-heading">Sendai Beef Grading</h2>
  513.  
  514.  
  515.  
  516. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24607957_s.jpg" alt="sendai wagyu raw" class="wp-image-22879" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/24607957_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/24607957_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/24607957_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  517.  
  518.  
  519.  
  520. <p>Sendai beef is only rated as &#8220;A5&#8221; or &#8220;B5&#8221; by the Japan Meat Grading Association. This public corporation ranks the beef based on the nationwide standard known as the &#8220;Carcass Trading Standard.&#8221; The &#8220;Carcass Trading Standard&#8221; is an objective assessment of the quality and evaluation of beef at the time of trading. It is an important standard for fair trading prices and stable price formation.</p>
  521.  
  522.  
  523.  
  524. <h2 class="wp-block-heading">Miyagi Prefecture</h2>
  525.  
  526.  
  527.  
  528. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/4891833_s.jpg" alt="grill sendai gyu" class="wp-image-22878" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/4891833_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/4891833_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/4891833_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  529.  
  530.  
  531.  
  532. <p>Miyagi, the kingdom of livestock Although it is not well known, Miyagi Prefecture has a flourishing livestock industry. In particular, the prefecture ranks among the top in the nation for the number of households and cattle kept for beef cattle. Additionally, while the national average number of cattle per farm is 61.9, in Miyagi Prefecture the figure is less than half at 28.4, with many farms being small scale. Cattle tend to be raised with great care and time, one by one.</p>
  533.  
  534.  
  535.  
  536. <h2 class="wp-block-heading">Sendai Beef History</h2>
  537.  
  538.  
  539.  
  540. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/28703880_s.jpg" alt="grilling sendai beef" class="wp-image-22882" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/28703880_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/28703880_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/28703880_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  541.  
  542.  
  543.  
  544. <p>The history of Sendai beef dates back to 1974. With the introduction of an exceptional breeding bull,<em> Shige Shigenami</em>, from Hyogo Prefecture to enhance meat quality. This bull produced over 40,000 calves, achieving an impressive high-quality carcass rate (grades 4 and 5) of 70%. Hence, it significantly boosts the quality of wagyu beef in Miyagi Prefecture and establishing the foundation for Sendai wagyu. Later, the super breeding bull <em>Shigehiro</em> set a remarkable record with an 87% high-quality carcass rate, and his lineage continues to thrive today.</p>
  545.  
  546.  
  547.  
  548. <h2 class="wp-block-heading">Sendai Beef Restaurants</h2>
  549.  
  550.  
  551.  
  552. <h3 class="wp-block-heading">Sukiyaki Kappo Kato (すき焼割烹 かとう)</h3>
  553.  
  554.  
  555.  
  556. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/kato.jpg" alt="sendai beef from kato" class="wp-image-22883" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/kato.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kato-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kato-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  557.  
  558.  
  559.  
  560. <p>Kato is a sukiyaki restaurant founded around 1955 and is a 5-minute walk from Yonbancho Station. During lunchtime, you can enjoy A5 and B5 rank Sendai beef for prices between 1,000 and 3,000 yen. Next to the restaurant is Kato Butcher Shop, in business since before the war. This is also a directly managed store of that shop. When purchasing beef, they purchase an entire Sendai gyu cow, and the most mature. They served the delicious part of the day on the restaurant&#8217;s menu.</p>
  561.  
  562.  
  563.  
  564. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/MkDWumoYAWHJiMde9" target="_blank" rel="noreferrer noopener nofollow">Uesugi Park Mansion 1F, 1-14-20 Uesugi, Aoba-ku, Sendai City, Miyagi Prefecture</a><br>Phone number: 022-225-4129<br>Hours open: 11:00 &#8211; 14:30 (LO Food 13:45) 17:00 &#8211; 21:30 (LO Food 20:40 Drink 21:00)<br>Website: <a href="https://sendaigyu.com/" target="_blank" rel="noreferrer noopener nofollow">https://sendaigyu.com/</a></p>
  565.  
  566.  
  567.  
  568. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3132.330748095846!2d140.86820187590686!3d38.271825171864364!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x5f8a282a4d379a13%3A0xc728546c6197df08!2sKato!5e0!3m2!1sen!2sph!4v1733888336185!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  569.  
  570.  
  571.  
  572. <h2 class="wp-block-heading">Summary</h2>
  573.  
  574.  
  575.  
  576. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/26495036_s.jpg" alt="sendai gyu on wooden plate" class="wp-image-22880" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/26495036_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/26495036_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/26495036_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  577.  
  578.  
  579.  
  580. <p>With its rich marbling, tender texture, and unforgettable flavor, it’s an experience that every meat lover should indulge in. If you ever find yourself in Japan, be sure to try Sendai beef—whether at a local restaurant or through direct purchase—and savor the taste of this exceptional wagyu firsthand.</p>
  581.  
  582.  
  583.  
  584. <p class="has-border -border03 is-style-bg_stripe">For an unforgettable culinary experience, we highly recommend exploring other exquisite Japanese cuisines like Omi beef, Kobe beef, and Matsusaka beef and discovering the rich flavors that Japan has to offer.</p>
  585.  
  586.  
  587. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  588. <div class="p-blogCard__inner">
  589. <span class="p-blogCard__caption">Omi beef</span>
  590. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2020/05/PXL_20230729_085856717-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  591. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/shiga/omi-beef/">Ōmi Gyu / Omi Beef (近江牛)</a>
  592. <span class="p-blogCard__excerpt">Japan has over 300 brands of beef and Omi Beef (近江牛) is one of the most well-known brand.
  593. Omi Beef, one of the top three beef in Japan, dates back over 400 years from now and is the oldest among the three.
  594. Tasting Omi Beef will surely raise your standards to other kinds of meat and will leave you longing for it a second time around.
  595. </span> </div>
  596. </div>
  597. </div>
  598. </div>
  599.  
  600. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  601. <div class="p-blogCard__inner">
  602. <span class="p-blogCard__caption">Kobe beef</span>
  603. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/33944ed7-kobe_beef-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  604. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/hyougo/kobe-beef/">Kobe beef (神戸牛)</a>
  605. <span class="p-blogCard__excerpt">Kobe beef&nbsp;is known as one of Japan&#8217;s top three wagyu beef. In order to be called Kobe beef, it is necessary to pass thorough management and strict stand&#8230;</span> </div>
  606. </div>
  607. </div>
  608. </div>
  609.  
  610. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  611. <div class="p-blogCard__inner">
  612. <span class="p-blogCard__caption">Matsusaka Beef</span>
  613. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/b0727bce-matsusaka-beef-300x225.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  614. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/mie/matsusaka-beef/">Matsusaka Beef (松阪牛)</a>
  615. <span class="p-blogCard__excerpt">Japanese Wagyu beef is one of the most prized proteins in the culinary world and is deemed as luxurious as caviar and black truffles. The stunning marbling o&#8230;</span> </div>
  616. </div>
  617. </div>
  618. </div><p>The post <a href="https://www.foodinjapan.org/tohoku/miyagi/sendai-beef/">Sendai beef (仙台牛)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  619. ]]></content:encoded>
  621. <wfw:commentRss>https://www.foodinjapan.org/tohoku/miyagi/sendai-beef/feed/</wfw:commentRss>
  622. <slash:comments>0</slash:comments>
  625. </item>
  626. <item>
  627. <title>Mamakari (ママカリ)</title>
  628. <link>https://www.foodinjapan.org/chugoku/okayama/mamakari/</link>
  629. <comments>https://www.foodinjapan.org/chugoku/okayama/mamakari/#respond</comments>
  631. <dc:creator><![CDATA[Krisha]]></dc:creator>
  632. <pubDate>Sat, 21 Dec 2024 08:29:45 +0000</pubDate>
  633. <category><![CDATA[Chugoku]]></category>
  634. <category><![CDATA[Okayama]]></category>
  635. <category><![CDATA[fish]]></category>
  636. <category><![CDATA[Japanese food]]></category>
  637. <category><![CDATA[Local food in Japan]]></category>
  638. <category><![CDATA[mamakari]]></category>
  639. <category><![CDATA[regionalfoodjapan]]></category>
  640. <category><![CDATA[sappa]]></category>
  641. <category><![CDATA[seafood]]></category>
  642. <category><![CDATA[Traditional Food in Japan]]></category>
  643. <category><![CDATA[ママカリ]]></category>
  644. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22674</guid>
  645.  
  646. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/25552515_m.jpg" class="webfeedsFeaturedVisual" /></p>
  647. <p>Mamakari is a unique and delicious fish that holds a special place in Japanese cuisine, particularly in Okayama. Known for its rich flavor and seasonal variations, this small fish is often enjoyed pickled and served in sushi. In this article, we&#8217;ll explore the intriguing stories behind its name, its seasonal qualities, and how it&#8217;s prepared [&#8230;]</p>
  648. <p>The post <a href="https://www.foodinjapan.org/chugoku/okayama/mamakari/">Mamakari (ママカリ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  649. ]]></description>
  650. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/25552515_m.jpg" class="webfeedsFeaturedVisual" /></p>
  651. <p>Mamakari is a unique and delicious fish that holds a special place in Japanese cuisine, particularly in Okayama. Known for its rich flavor and seasonal variations, this small fish is often enjoyed pickled and served in <a href="https://www.foodinjapan.org/article/tokyo-food/">sushi</a>. In this article, we&#8217;ll explore the intriguing stories behind its name, its seasonal qualities, and how it&#8217;s prepared and enjoyed. Keep reading to learn more about why mamakari is such a beloved delicacy in Japan!</p>
  652.  
  653.  
  654.  
  655. <h2 class="wp-block-heading">What is Mamakari?</h2>
  656.  
  657.  
  658.  
  659. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s.jpg" alt="mamakari pickled" class="wp-image-22689" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548226_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  660.  
  661.  
  662.  
  663. <p>Mamakari, a fish symbolic of Okayama, is also known by its standard Japanese name, <em>sappa.</em> This fish earned its nickname from its incredible flavor. The name &#8220;mamakari&#8221; originates from the Japanese phrase <em>&#8220;mama o kariru&#8221; (飯を借りる)</em>, which translates to &#8220;borrow rice.&#8221; Measuring around 10–15 cm, it is typically caught between April and November. Although it has many small bones, in early <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a>, its bones and skin are tender, making it easy to eat. By autumn, it becomes especially flavorful and rich due to its fat content, offering a seasonal treat that showcases the best of Okayama’s local cuisine.</p>
  664.  
  665.  
  666.  
  667. <h2 class="wp-block-heading">Mamakari/Sappa History</h2>
  668.  
  669.  
  670.  
  671. <figure class="wp-block-image size-full"><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" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  672.  
  673.  
  674.  
  675. <p>Mamakari, a local name for the <em>sappa</em> fish in <a href="https://www.foodinjapan.org/category/chugoku/okayama/">Okayama</a>, has a fascinating origin story tied to its irresistible taste. The most popular theory is that it’s so delicious it makes people finish their rice and borrow more (<em>mama o kariru</em>) from neighbors. Another explanation is that the fish is at its fattiest during the autumn rice harvest, linking its name to the seasonal connection with rice (<em>mama no kari</em>). Both stories highlight the fish&#8217;s deep ties to Okayama&#8217;s food culture and its reputation as a must-try delicacy.</p>
  676.  
  677.  
  678.  
  679. <h2 class="wp-block-heading">FAQ</h2>
  680.  
  681.  
  682.  
  683. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  684. <div class="swell-block-faq__item"><dt class="faq_q">Where is mamakari commonly eaten?</dt><dd class="faq_a">
  685. <p>Mamakari is a local dish that is widely eaten in Okayama Prefecture. It is a familiar and special fish for the people of Okayama and is considered one of the most consumed fish in the country. About 90% of the catch is consumed in Okayama, and mamakari sushi has become a popular menu item at fish restaurants and local cuisine restaurants in Kurashiki City.</p>
  686. </dd></div>
  687.  
  688.  
  689.  
  690. <div class="swell-block-faq__item"><dt class="faq_q">What kind of taste does the mamakari fish have?</dt><dd class="faq_a">
  691. <p>Mamakari (sappa) is a fish characterized by its light and refreshing taste. In early summer, it is tender, and in autumn, it becomes rich and delicious. When pickled in vinegar, the bones become soft, and you can taste the sweetness.</p>
  692. </dd></div>
  693. </dl>
  694. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Where is mamakari commonly eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>Mamakari is a local dish that is widely eaten in Okayama Prefecture. It is a familiar and special fish for the people of Okayama and is considered one of the most consumed fish in the country. About 90% of the catch is consumed in Okayama, and mamakari sushi has become a popular menu item at fish restaurants and local cuisine restaurants in Kurashiki City.<\/p>"}},{"@type":"Question","name":"What kind of taste does the mamakari fish have?","acceptedAnswer":{"@type":"Answer","text":"<p>Mamakari (sappa) is a fish characterized by its light and refreshing taste. In early summer, it is tender, and in autumn, it becomes rich and delicious. When pickled in vinegar, the bones become soft, and you can taste the sweetness.<\/p>"}}]}</script>
  695.  
  696.  
  697.  
  698. <div class="wp-block-group is-style-dent_box"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  699. <h2 class="wp-block-heading">How to make Mamakari Sushi?</h2>
  700.  
  701.  
  702.  
  703. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s.jpg" alt="Mamakari raw" class="wp-image-22686" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/27492640_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  704.  
  705.  
  706.  
  707. <div class="swell-block-step is-style-default" data-num-style="circle">
  708. <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 fish</div><div class="swell-block-step__body">
  709. <p>Start by cleaning the mamakari. Remove the scales, head, and internal organs, then open the fish along the bones. Salt the fish to tighten its flesh, an essential step for enhancing the flavor and texture.</p>
  710. </div></div>
  711.  
  712.  
  713.  
  714. <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">Pickle in Sweet Vinegar</div><div class="swell-block-step__body">
  715. <p>After salting, soak the mamakari in sweet vinegar. The pickling time can vary depending on your preference—some prefer a short soak of 30 minutes, while others leave it overnight for a more intense flavor.</p>
  716. </div></div>
  717.  
  718.  
  719.  
  720. <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 Sushi</div><div class="swell-block-step__body">
  721. <p>Once pickled, pair the fish with vinegared rice. Shape the rice into small balls and place the mamakari on top to complete the sushi. Keep in mind that the fish&#8217;s fat content changes with the season, so you might need to adjust the salting and pickling times.</p>
  722. </div></div>
  723. </div>
  724. </div></div>
  725.  
  726.  
  727.  
  728. <h2 class="wp-block-heading">Where to buy Mamakari?</h2>
  729.  
  730.  
  731.  
  732. <h3 class="wp-block-heading">Kappo Mamakari (割烹ままかり)</h3>
  733.  
  734.  
  735.  
  736. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="431" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo.jpg" alt="mamakari from Kappo Mamakari" class="wp-image-22691" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo-300x202.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/kappo-500x337.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  737.  
  738.  
  739.  
  740. <p>This Japanese restaurant was in business for 54 years. The owner continues to cook, focusing on wild fish from the Setouchi region, including Mamakari. They also serve this in takeaway bento boxes.</p>
  741.  
  742.  
  743.  
  744. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/dobCW1TjpzESYAdF8" target="_blank" rel="noreferrer noopener">3-9-2 Omotemachi, Kita-ku, Okayama City&nbsp;</a><br>Phone number: 86-232-1549&nbsp;<br>Hours open: 17:00 &#8211; Last order: 20:30<br>Website: <a href="https://mamakari.com/shop/#:~:text=%E5%89%B2%E7%83%B9%20%E3%81%BE%E3%81%BE%E3%81%8B%E3%82%8A%EF%BC%8F%E3%81%8A%E5%BA%97%E3%81%AE,%E9%83%A8%E3%81%AB%E4%BD%8D%E7%BD%AE%E3%81%97%E3%81%BE%E3%81%99%E3%80%82&amp;text=%E8%80%81%E8%88%97%E5%89%B2%E7%83%B9%E3%81%BE%E3%81%BE%E3%81%8B%E3%82%8A%E7%89%B9%E8%A3%BD%E3%81%AE,%E3%81%8A%E5%BE%85%E3%81%A1%E3%81%97%E3%81%A6%E3%81%8A%E3%82%8A%E3%81%BE%E3%81%99%E3%80%82&amp;text=%E3%80%94%E3%81%94%E6%B3%A8%E6%96%87%E3%80%95%E9%9B%BB%E8%A9%B1%E3%83%BBFAX,%E3%81%A6%E6%89%BF%E3%81%A3%E3%81%A6%E3%81%8A%E3%82%8A%E3%81%BE%E3%81%99%E3%80%82">https://kappomamakari.com/shop/</a></p>
  745.  
  746.  
  747.  
  748. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3281.8388312275756!2d133.92732607574257!3d34.65877297293469!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x3554063367f4b0ab%3A0x35b71e3d0e7113e!2sMamakari!5e0!3m2!1sen!2sph!4v1732942403171!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  749.  
  750.  
  751.  
  752. <h3 class="wp-block-heading">Dining Place Kamoi (お食事処 カモ井)</h3>
  753.  
  754.  
  755.  
  756. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="414" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari.avif" alt="mamakari" class="wp-image-23109" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari-300x194.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/mamakari-500x323.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  757.  
  758.  
  759.  
  760. <p>Dining Place Kamoi is a Japanese restaurant situated near the Kurashiki Bikan Historical Area, a popular spot among tourists. The restaurant features a charming interior that has been renovated from a warehouse. Its specialty is Mamakari Sushi, and the &#8220;Mamakari Zukushi Set Meal&#8221; is especially popular, allowing guests to enjoy it in various styles. Additionally, many dishes are prepared using fresh, local <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a> and <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a>, with a menu that emphasizes seasonal ingredients. It is an ideal place to stop while sightseeing.</p>
  761.  
  762.  
  763.  
  764. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/QpV59nqduUBiVKB4A">1-3-17 Chuo, Kurashiki City, Okayama Prefecture</a><br>Phone Number: 086-422-0606<br>Business Hours: 10:00 &#8211; 18:00</p>
  765.  
  766.  
  767.  
  768. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3284.312008720184!2d133.77145099999998!3d34.596271!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355156484e48e97b%3A0xf6d50f4c537f2f9a!2z44Kr44Oi5LqV!5e0!3m2!1sja!2sjp!4v1734769382528!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
  769.  
  770.  
  771.  
  772. <h2 class="wp-block-heading">Conclusion</h2>
  773.  
  774.  
  775.  
  776. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s.jpg" alt="pickled mamakari" class="wp-image-22688" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/22548224_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  777.  
  778.  
  779.  
  780. <p>hether you enjoy it pickled, as sushi, or in other preparations, its distinct taste and seasonal qualities make it a must-try for any food lover visiting Japan. We hope this article has sparked your curiosity, and when you visit Japan, be sure to pick up some mamakarifish to experience its delightful flavors firsthand!</p>
  781.  
  782.  
  783.  
  784. <p class="has-border -border03 is-style-bg_stripe">There are other <a href="https://www.foodinjapan.org/tag/japanese/">Japanese cuisines</a> you can try out when you go to Japan, we recommended some below!</p>
  785.  
  786.  
  787. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  788. <div class="p-blogCard__inner">
  789. <span class="p-blogCard__caption"><a href="https://www.foodinjapan.org/japan/dashi/">Dashi</a></span>
  790. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/10/1307979_m-2-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  791. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/dashi/">Dashi (出汁)</a>
  792. <span class="p-blogCard__excerpt">Dashi plays an indispensable role in Japanese cuisine, serving as the foundation for countless dishes from simmered foods (nimono) to soups, ohitashi (blanch&#8230;</span> </div>
  793. </div>
  794. </div>
  795. </div>
  796.  
  797. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  798. <div class="p-blogCard__inner">
  799. <span class="p-blogCard__caption">Katsuo fish</span>
  800. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/02/9adb9010-screen-shot-2020-12-29-at-6.28.44-pm-768x574-1-300x224.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  801. <a class="p-blogCard__title" href="https://www.foodinjapan.org/shikoku/kouchi/katsuo/">Katsuo (鰹)</a>
  802. <span class="p-blogCard__excerpt">Katsuo is a member of the bonito family and is characterized by its sharp teeth, but have you ever wondered what kind of fish it is? So, this time, let&#8217;s exp&#8230;</span> </div>
  803. </div>
  804. </div>
  805. </div>
  806.  
  807. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  808. <div class="p-blogCard__inner">
  809. <span class="p-blogCard__caption">tuna sushi</span>
  810. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/10/28038656_m-300x216.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  811. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/maguro-sushi/">Maguro sushi (マグロ寿司)</a>
  812. <span class="p-blogCard__excerpt">It goes without saying that Japan is a major consumer of tuna. Approximately 2 million tons of tuna are caught worldwide each year, and in fact, approximatel&#8230;</span> </div>
  813. </div>
  814. </div>
  815. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/okayama/mamakari/">Mamakari (ママカリ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  816. ]]></content:encoded>
  818. <wfw:commentRss>https://www.foodinjapan.org/chugoku/okayama/mamakari/feed/</wfw:commentRss>
  819. <slash:comments>0</slash:comments>
  822. </item>
  823. <item>
  824. <title>Chuhai (チューハイ)</title>
  825. <link>https://www.foodinjapan.org/japan/chuhai/</link>
  826. <comments>https://www.foodinjapan.org/japan/chuhai/#respond</comments>
  828. <dc:creator><![CDATA[Krisha]]></dc:creator>
  829. <pubDate>Tue, 17 Dec 2024 12:20:35 +0000</pubDate>
  830. <category><![CDATA[Japan]]></category>
  831. <category><![CDATA[alcoholic beverage]]></category>
  832. <category><![CDATA[alcoholic drinks]]></category>
  833. <category><![CDATA[Chūhai]]></category>
  834. <category><![CDATA[Chuhai]]></category>
  835. <category><![CDATA[drink]]></category>
  836. <category><![CDATA[shochu]]></category>
  837. <category><![CDATA[shochu highball]]></category>
  838. <category><![CDATA[vodka]]></category>
  839. <category><![CDATA[チューハイ]]></category>
  840. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22786</guid>
  841.  
  842. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/img_kiji10_01.jpg" class="webfeedsFeaturedVisual" /></p>
  843. <p>Chuhai, a popular drink in Japan, is a delightful mix of simplicity and variety. Known for its refreshing taste and endless flavor options, it has become a staple at izakayas and casual gatherings. Whether you&#8217;re enjoying a classic lemon chūhai or exploring creative twists, this drink offers something for everyone What is Chuhai? Chūhai (チューハイ [&#8230;]</p>
  844. <p>The post <a href="https://www.foodinjapan.org/japan/chuhai/">Chuhai (チューハイ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  845. ]]></description>
  846. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/img_kiji10_01.jpg" class="webfeedsFeaturedVisual" /></p>
  847. <p>Chuhai, a popular drink in Japan, is a delightful mix of simplicity and variety. Known for its refreshing taste and endless flavor options, it has become a staple at izakayas and casual gatherings. Whether you&#8217;re enjoying a classic lemon chūhai or exploring creative twists, this drink offers something for everyone</p>
  848.  
  849.  
  850.  
  851. <h2 class="wp-block-heading">What is Chuhai?</h2>
  852.  
  853.  
  854.  
  855. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024.jpg" alt="chuhai with lemon topping" class="wp-image-22905" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/yuzu_chuhai8_1024x1024-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  856.  
  857.  
  858.  
  859. <p>Chūhai (チューハイ or 酎ハイ), short for &#8220;shōchū highball&#8221; (焼酎ハイボール), is a popular Japanese alcoholic drink. It doesn’t have strict rules or legal definitions but usually refers to a mix of a neutral <a href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">alcohol</a> like shōchū or vodka with fruit juice or other flavorings, often combined with carbonation. The flavors can vary widely depending on the ingredients. Even non-carbonated drinks, like oolong high (made with oolong tea), are considered a type of chūhai.</p>
  860.  
  861.  
  862.  
  863. <h3 class="wp-block-heading">Etymology</h3>
  864.  
  865.  
  866.  
  867. <p>The term &#8220;chuhai&#8221; originates from combining two key elements: the &#8220;chu&#8221; from <em>shōchū</em> (a traditional Japanese distilled spirit) and the &#8220;hai&#8221; from &#8220;highball&#8221; (a type of mixed drink commonly served in a tall glass). This name reflects the drink’s basic concept, which involves mixing <em>shōchū</em> with carbonated water and additional flavorings, similar to a highball.</p>
  868.  
  869.  
  870.  
  871. <p class="is-style-icon_book">Reference: <a href="https://www.yoshu.or.jp/pages/87/" target="_blank" rel="noreferrer noopener nofollow">Japan Spirits &amp; Liqueurs Makers Association</a></p>
  872.  
  873.  
  874.  
  875. <h2 class="wp-block-heading">Chuhai History</h2>
  876.  
  877.  
  878.  
  879. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480.jpg" alt="two cups of chuhai with lemon topping" class="wp-image-22906" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/13069_480x480-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  880.  
  881.  
  882.  
  883. <p>The origin of the shochu highball dates back to 1951 at Sanyu Sakaba Yahiro Branch, a bar believed to have created this iconic drink. Inspired by the whiskey highball he encountered while working at the American occupation forces&#8217; garrison, Yuji Okunogi, the uncle of the bar&#8217;s former owner, experimented with shochu to create a similar drink. At the time, shochu had a strong smell due to poor-quality ingredients, but mixing it with soda made it more enjoyable and accessible. The amber color of their chuhai reflects its whiskey highball inspiration, symbolizing the resilience and hope of postwar <a href="https://www.foodinjapan.org/article/tokyo-food/">Tokyo</a> as people sought joy in simple pleasures.</p>
  884.  
  885.  
  886.  
  887. <p class="is-style-icon_book">Reference: <a href="https://colocal.jp/topics/food-japan/ienomi/20211007_140560.html" target="_blank" rel="noreferrer noopener nofollow">Colocal Local Network Magazine</a></p>
  888.  
  889.  
  890.  
  891. <h2 class="wp-block-heading">Types and characteristics of Chuhai</h2>
  892.  
  893.  
  894.  
  895. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai.avif" alt="Original Summer Chuhai" class="wp-image-23027" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai-300x200.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Summer-Chuhai-500x334.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  896.  
  897.  
  898.  
  899. <p>In recent years, chuhai has become popular with many people due to its convenience and wide variety of flavors. The range of alcohol content and flavor variations is wide, making it appealing to choose according to the scene or mood. From classic citrus flavors such as lemon and grapefruit to fruity options overflowing with juice, to special flavors incorporating umeboshi and tea, there is a wide variety to choose from. In this article, we will categorize chuhai and introduce the characteristics and ways to enjoy each type. Use this as a reference to find your favorite.</p>
  900.  
  901.  
  902.  
  903. <h3 class="wp-block-heading">Regular Chuhai</h3>
  904.  
  905.  
  906.  
  907. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: 5-7%<br><strong>Characteristics</strong>: With a moderate alcohol content, it has a well-balanced taste. Many canned Chuhai fall into this category, with the most popular products available. Citrus flavours dominate, providing a refreshing taste that goes well with food.<br><strong>Representative products</strong>: Kirin&#8217;s &#8220;Hyouketsu&#8221;, Suntory&#8217;s &#8220;Kodawari Sakaba no Lemon Sour&#8221;, Asahi&#8217;s &#8220;Zei Taku Shibori&#8221;, etc.<br><strong>Scene</strong>: Popular as a drink for evening relaxation or during meals, this type is often enjoyed in everyday settings.</p>
  908.  
  909.  
  910.  
  911. <h3 class="wp-block-heading">Strong Chuhai</h3>
  912.  
  913.  
  914.  
  915. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: 7%-12%<br><strong>Characteristics</strong>: With a high alcohol content, it offers a robust taste and is popular with those who like to get tipsy easily. Compared to regular Zhuhai, it tends to be less sweet and often has a crisp aftertaste. Care should be taken not to overindulge.<br><strong>Representative products</strong>: Suntory&#8217;s -196ºC Strong Zero, Asahi&#8217;s Clear Cooler, Kirin&#8217;s Hon Shibori Chuhai Strong, etc.<br><strong>Scene</strong>: Often consumed when seeking a strong intoxication or during a period of relaxation, care must be taken to avoid excessive drinking.</p>
  916.  
  917.  
  918.  
  919. <h3 class="wp-block-heading">Low alcohol Chuhai</h3>
  920.  
  921.  
  922.  
  923. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: Less than 4%.<br><strong>Characteristics</strong>: Its light taste makes it perfect for those who do not like alcohol or for beginners. It often has a sweet flavour, making it similar to juice. It&#8217;s popular with women and younger generations because it&#8217;s easy to drink.<br><strong>Representative Products</strong>: Suntory&#8217;s &#8220;-196ºC Strong Zero,&#8221; Asahi&#8217;s &#8220;Clear Cooler,&#8221; Kirin&#8217;s &#8220;Hon Shibori Chuhai Strong,&#8221; etc.<br><strong>Scene</strong>: Often consumed when seeking strong intoxication or during relaxation time, care must be taken to avoid excessive drinking.</p>
  924.  
  925.  
  926.  
  927. <h3 class="wp-block-heading">Non-Alcoholic Chuhai</h3>
  928.  
  929.  
  930.  
  931. <p class="is-style-bg_stripe"><strong>Alcohol Content</strong>: Less than 1%<br><strong>Characteristics</strong>: Contains almost no alcohol, allowing for relaxed enjoyment like juice. It suits those health-conscious or those wishing to avoid alcohol, with more easy-to-drink products available. Even non-alcoholic options provide a genuine cocktail feel and refreshing carbonation.<br><strong>Representative Products</strong>: Suntory&#8217;s &#8220;Non-Alcoholic Mood,&#8221; Asahi&#8217;s &#8220;Zero Kaku,&#8221; Kirin&#8217;s &#8220;Kyasumu Hi no 0.00%,&#8221; etc.<br><strong>Scene</strong>: Functions well during driving, when conscious of health, or during work breaks, in various situations.</p>
  932.  
  933.  
  934.  
  935. <h3 class="wp-block-heading">Fruit Chuhai</h3>
  936.  
  937.  
  938.  
  939. <p class="is-style-bg_stripe"><strong>Alcohol Content</strong>: 3% &#8211; 7%<br><strong>Characteristics</strong>: Many use abundant fruit juice, offering a wide range of flavors not only from lemon and grapefruit but also peach, pear, grape, <a href="https://www.foodinjapan.org/japan/japanese-apple/">apple</a>, yuzu, etc. It has a strong fruit juice flavor with a sweet and tart freshness, particularly popular in <a href="https://www.foodinjapan.org/article/japanese-summer-cuisine/">summer</a>.<br><strong>Representative Products</strong>: Asahi&#8217;s &#8220;Zei Taku Shibori,&#8221; Kirin&#8217;s &#8220;Hon Shibori,&#8221; Suntory&#8217;s &#8220;Horo Yoi Momo,&#8221; etc.<br><strong>Scene</strong>: Seasonal fruit flavors are available, so many limited-time offerings exist, appealing to those who enjoy the fruitiness of alcoholic drinks.</p>
  940.  
  941.  
  942.  
  943. <h3 class="wp-block-heading">Special flavours</h3>
  944.  
  945.  
  946.  
  947. <p class="is-style-bg_stripe"><strong>Alcohol content</strong>: 5% &#8211; 7%<br><strong>Characteristics</strong>: Chuhai has unique flavours such as pickled plum, tea and spices, which have gained attention in recent years. For example, products that highlight the saltiness of pickled plum or the astringency of tea are excellent food accompaniments. They appeal to those who love distinctive flavours or are looking for new tastes.<br><strong>Representative products</strong>: Sapporo&#8217;s &#8220;Otoko Ume Sour&#8221;, Suntory&#8217;s &#8220;Midori Gin Soda Can&#8221;, Asahi&#8217;s &#8220;Green Tea for Japanese Cuisine&#8221;, etc.<br><strong>Scene</strong>: Often enjoyed with meals or for a change of mood, particularly appealing to adult tastes.</p>
  948.  
  949.  
  950.  
  951. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai.avif" alt="various chuhai" class="wp-image-23029" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai.avif 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai-300x225.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Various-Chuhai-500x375.avif 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  952.  
  953.  
  954.  
  955. <h2 class="wp-block-heading">Beware of overindulgence</h2>
  956.  
  957.  
  958.  
  959. <p>It&#8217;s important to drink in moderation, especially with<span class="swl-marker mark_yellow"> strong types due to their <strong>high alcohol</strong> </span>content.</p>
  960.  
  961.  
  962.  
  963. <p>Using the variety of flavours and alcohol levels to find the right drink for you is one of the main attractions of chuhai. Whether you enjoy it with friends and family or on your own, there are many ways to enjoy it, ensuring that its popularity will continue to grow.</p>
  964.  
  965.  
  966.  
  967. <h2 class="wp-block-heading">The difference between Chuhai and Sour</h2>
  968.  
  969.  
  970.  
  971. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499.jpg" alt="chuhai two cups" class="wp-image-22909" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/IMG_5499-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  972.  
  973.  
  974.  
  975. <p>The term &#8220;sour&#8221; comes from the English word meaning &#8220;sour.&#8221; A sour is a type of cocktail made by mixing a base alcohol, such as spirits, with sour fruit juice like citrus and a sweetener like sugar, often topped with soda. In terms of recipes, there’s little to no difference between a sour and a chuhai. Some izakayas (Japanese pubs) refer to this drink as chuhai, while others call it sour, so the two terms are often used interchangeably.</p>
  976.  
  977.  
  978.  
  979. <h2 class="wp-block-heading">Homemade Lemon Sour Recipe</h2>
  980.  
  981.  
  982.  
  983. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Lemon Sour Ingredients for 1 person</th><th>Measurements</th></tr></thead><tbody><tr><td>Lemon sour base (lemon syrup and shochu)</td><td>30-50g</td></tr><tr><td>Lemon juice</td><td>5-10g</td></tr><tr><td>Carbonated water</td><td>150-200g</td></tr><tr><td>Lemon slices</td><td>5g</td></tr></tbody></table></figure>
  984.  
  985.  
  986.  
  987. <div class="wp-block-group is-stack is-style-dent_box">
  988. <h3 class="wp-block-heading">How to make Lemon Sour?</h3>
  989.  
  990.  
  991.  
  992. <div class="swell-block-step" data-num-style="circle">
  993. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Prepare the Lemon Sour Base</strong></div><div class="swell-block-step__body">
  994. <p>Use untreated Japanese lemons (preferably harvested between December and May) for their aromatic peels. Combine the lemon peels with sugar to create a syrup. Then, mix the lemon syrup with shochu and allow it to infuse for a few days to enhance the flavor.</p>
  995. </div></div>
  996.  
  997.  
  998.  
  999. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Assemble the Lemon Sour</strong></div><div class="swell-block-step__body">
  1000. <p>Place 1–2 lemon slices in a glass and add the prepared lemon syrup. Add the infused shochu, depending on your preferred alcohol strength. Then, pour lemon juice for extra tartness. Stir the syrup, shochu, and lemon juice thoroughly.</p>
  1001. </div></div>
  1002.  
  1003.  
  1004.  
  1005. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Finish with Carbonated Water</strong></div><div class="swell-block-step__body">
  1006. <p>Add strong carbonated water to the glass. Gently mix the drink and adjust the sweetness or strength of the alcohol to your liking.</p>
  1007. </div></div>
  1008. </div>
  1009. </div>
  1010.  
  1011.  
  1012.  
  1013. <h2 class="wp-block-heading">Chuhai Restaurants</h2>
  1014.  
  1015.  
  1016.  
  1017. <h3 class="wp-block-heading">Ojinjo (おじんじょ)</h3>
  1018.  
  1019.  
  1020.  
  1021. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="545" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo.jpg" alt="" class="wp-image-22876" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo-300x255.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/ojinjo-500x426.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1022.  
  1023.  
  1024.  
  1025. <p>At Ojinjo, the usual fresh lemon chu,&#8221; makes customers feel like regulars. Renowned for its lemon chuhai, the establishment offers an impressive variety, with six different types of lemon chuhai alone. Each variation tempts patrons to try them all. Among the options, the combination of ginger, salt, and mint paired with the zesty lemon stood out as a highlight.</p>
  1026.  
  1027.  
  1028.  
  1029. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/JZAcW65YoeFbfgdH9" target="_blank" rel="noreferrer noopener nofollow">Nishimaki Building 1F, 2-2-10 Ebisu Nishi, Shibuya-ku, Tokyo</a><br>Phone number: 050-5597-3596<br>Hours open: 16:00 &#8211; 00:00<br>Website: <a href="https://tabelog.com/tokyo/A1303/A130302/13171194/" target="_blank" rel="noreferrer noopener nofollow">https://tabelog.com/tokyo/</a></p>
  1030.  
  1031.  
  1032.  
  1033. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.108000017476!2d139.70539997578632!3d35.64971067259744!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b43c2322ce7%3A0xd8936d7e69baf1e5!2sOjinjo!5e0!3m2!1sen!2sph!4v1733722433269!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  1034.  
  1035.  
  1036.  
  1037. <h3 class="wp-block-heading">Tachinomi Jinbei (立ち飲みじんべえ)</h3>
  1038.  
  1039.  
  1040.  
  1041. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki.jpg" alt="chuhai in can and cup" class="wp-image-22908" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/hiliki-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1042.  
  1043.  
  1044.  
  1045. <p>At Tachinomi Jinbei, a standing bar with their signature drink. It features a generous pile of frozen lemon slices, which gradually melt as the you enjoy the drink. By the third glass, the lemons reach their perfect state, with up to four glasses possible from the same batch. Despite being a standing bar, it attracts many female customers.</p>
  1046.  
  1047.  
  1048.  
  1049. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/mdt5REyBEsZNy2Ey8" target="_blank" rel="noreferrer noopener nofollow">Grande Sonezaki Building 1F, 2-14-7 Sonezaki, Kita-ku, Osaka City, Osaka Prefecture</a><br>Phone number: 050-5589-6682<br>Hours open: 17:00 &#8211; 00:00 LO 23:30<br>Website: <a href="https://www.instagram.com/tachinomi.jinbee/" target="_blank" rel="noreferrer noopener nofollow">https://www.instagram.com/tachinomi.jinbee/</a></p>
  1050.  
  1051.  
  1052.  
  1053. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3280.1704606640033!2d135.49842821132376!3d34.700880272806735!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e6eca3255555%3A0xd884a3a0d9016be1!2sTachinomi%20Jinbei!5e0!3m2!1sen!2sph!4v1733722886957!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  1054.  
  1055.  
  1056.  
  1057. <h2 class="wp-block-heading">Takeaway</h2>
  1058.  
  1059.  
  1060.  
  1061. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600.jpg" alt="chuhai with lemons" class="wp-image-22907" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/4783521_s_600x600-500x333.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1062.  
  1063.  
  1064.  
  1065. <p>WIth its variety of flavors and easygoing nature, it&#8217;s no wonder that chūhai is a favorite among locals and visitors alike. If you ever find yourself in Japan, make sure to try it out—whether at an izakaya, a convenience store, or a local bar. We hope you’ll enjoy this iconic Japanese beverage and take home a taste of Japan&#8217;s drink culture!</p>
  1066.  
  1067.  
  1068.  
  1069. <p class="is-style-bg_stripe has-border -border03">We highly recommend exploring some of the unique Japanese drinks mentioned below to deepen your appreciation of Japan&#8217;s vibrant drinking culture!</p>
  1070.  
  1071.  
  1072. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1073. <div class="p-blogCard__inner">
  1074. <span class="p-blogCard__caption">Japanese sake</span>
  1075. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/09/24498214_s-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1076. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/sake/">Sake (日本酒)</a>
  1077. <span class="p-blogCard__excerpt">Sake (or Japanese rice wine) is a classic Japanese&nbsp;alcoholic&nbsp;beverage&nbsp;with so many types and the process of making it reqires a lot of time an&#8230;</span> </div>
  1078. </div>
  1079. </div>
  1080. </div>
  1081.  
  1082. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1083. <div class="p-blogCard__inner">
  1084. <span class="p-blogCard__caption">yokohama beer</span>
  1085. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/06/res3-300x240.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1086. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/kanagawa-en/yokohama-beer/">Yokohama beer (横浜ビール)</a>
  1087. <span class="p-blogCard__excerpt">As a haven for craft beer enthusiasts, Yokohama in Kanagawa prefecture has cultivated a thriving beer culture that is not to be missed. With a diverse array &#8230;</span> </div>
  1088. </div>
  1089. </div>
  1090. </div>
  1091.  
  1092. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1093. <div class="p-blogCard__inner">
  1094. <span class="p-blogCard__caption">2024 Alcohol trend in Japan</span>
  1095. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Alcohol-trend-Japan-2024-300x159.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1096. <a class="p-blogCard__title" href="https://www.foodinjapan.org/article/alcohol-trend-in-japan-a-2024-snapshot/">Alcohol Trend in Japan: A 2024 Snapshot</a>
  1097. <span class="p-blogCard__excerpt">Japan has a long history of alcohol consumption, with drinks like sake and shochu deeply ingrained in its culture. However, the country is experiencing a cha&#8230;</span> </div>
  1098. </div>
  1099. </div>
  1100. </div><p>The post <a href="https://www.foodinjapan.org/japan/chuhai/">Chuhai (チューハイ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1101. ]]></content:encoded>
  1103. <wfw:commentRss>https://www.foodinjapan.org/japan/chuhai/feed/</wfw:commentRss>
  1104. <slash:comments>0</slash:comments>
  1107. </item>
  1108. <item>
  1109. <title>Kuroge wagyu (黒毛和牛)</title>
  1110. <link>https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/</link>
  1111. <comments>https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/#respond</comments>
  1113. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1114. <pubDate>Mon, 16 Dec 2024 15:21:08 +0000</pubDate>
  1115. <category><![CDATA[Hyougo]]></category>
  1116. <category><![CDATA[Kansai]]></category>
  1117. <category><![CDATA[beef]]></category>
  1118. <category><![CDATA[gyu]]></category>
  1119. <category><![CDATA[Japanese food]]></category>
  1120. <category><![CDATA[Kuroge wagyu]]></category>
  1121. <category><![CDATA[Local food in Japan]]></category>
  1122. <category><![CDATA[regionalfoodjapan]]></category>
  1123. <category><![CDATA[Traditional Food in Japan]]></category>
  1124. <category><![CDATA[wagyu]]></category>
  1125. <category><![CDATA[wagyu beef]]></category>
  1126. <category><![CDATA[和牛]]></category>
  1127. <category><![CDATA[黒毛和種]]></category>
  1128. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22671</guid>
  1129.  
  1130. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/黒毛和種.jpg" class="webfeedsFeaturedVisual" /></p>
  1131. <p>When savoring yakiniku, you&#8217;ve likely encountered terms like &#8220;domestic beef,&#8221; &#8220;wagyu beef,&#8221; &#8220;Kuroge wagyu beef,&#8221; and &#8220;brand beef&#8221; on the menu. But what sets them apart, and why does it matter? Understanding the nuances between these types of beef can elevate your dining experience to new heights. Among these beef, there is a type of [&#8230;]</p>
  1132. <p>The post <a href="https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/">Kuroge wagyu (黒毛和牛)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1133. ]]></description>
  1134. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/11/黒毛和種.jpg" class="webfeedsFeaturedVisual" /></p>
  1135. <p>When savoring yakiniku, you&#8217;ve likely encountered terms like &#8220;domestic <a href="https://www.foodinjapan.org/japan/karubi/">beef</a>,&#8221; &#8220;wagyu beef,&#8221; &#8220;Kuroge wagyu beef,&#8221; and &#8220;brand beef&#8221; on the menu. But what sets them apart, and why does it matter? Understanding the nuances between these types of beef can elevate your dining experience to new heights. Among these beef, there is a type of beef called &#8220;Kuroge Wagyu.&#8221; However, even if you have heard of the name &#8220;Kuroge Wagyu,&#8221; few people probably know much about it. Below, we will introduce the characteristics and history of Kuroge Wagyu beef.</p>
  1136.  
  1137.  
  1138.  
  1139. <h2 class="wp-block-heading">What is Kuroge wagyu?</h2>
  1140.  
  1141.  
  1142.  
  1143. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s.jpg" alt="kuroge wagyu raw" class="wp-image-22734" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s-300x199.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806816_s-500x332.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1144.  
  1145.  
  1146.  
  1147. <p>Japan produces approximately 42% of its beef domestically, raising cattle with meticulous care. Farmers predominantly raise Kuroge Wagyu, or Japanese black beef, which symbolizes exceptional quality and flavor. This breed comprises the majority of Wagyu cattle in Japan, featuring stunning marbling that resembles intricate patterns.</p>
  1148.  
  1149.  
  1150.  
  1151. <p>Chefs and food enthusiasts celebrate Kuroge Wagyu for its rich flavor and melt-in-your-mouth texture. While farmers raise this beef throughout Japan, regions like Hokkaido, Tohoku, and southern Kyushu particularly excel in its production.</p>
  1152.  
  1153.  
  1154.  
  1155. <p>Farmers invest significant time and effort in raising Kuroge Wagyu, as the cattle grow slowly and resist mass production. This careful process makes the beef rare and luxurious, establishing its reputation as one of the world&#8217;s finest beef varieties. The high price reflects not just the meat&#8217;s quality, but also the extensive dedication required to produce each exceptional cut.</p>
  1156.  
  1157.  
  1158.  
  1159. <p class="is-style-icon_book">Reference: <a href="https://www.bsp-j.com/kurogewagyu">Be Smile Project</a></p>
  1160.  
  1161.  
  1162.  
  1163. <h2 class="wp-block-heading">Kuroge wagyu Origin</h2>
  1164.  
  1165.  
  1166.  
  1167. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s.jpg" alt="grill kuroge wagyu" class="wp-image-22732" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/3797660_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1168.  
  1169.  
  1170.  
  1171. <p>The Edo Shogunate, which had ruled Japan for over 260 years, ended in 1867 with the &#8220;Return of Imperial Rule to the Emperor&#8221; and the &#8220;Great Proclamation of the Restoration of Imperial Rule.&#8221; This marked the start of the Meiji era, a period when foreign cultures and practices began to influence Japan. During this time, demand for beef surged, especially in cities.</p>
  1172.  
  1173.  
  1174.  
  1175. <p>In 1900, the Ministry of Agriculture and Commerce started importing foreign cattle breeds and crossbreeding them with native Wagyu, laying the foundation for modern Wagyu cattle. This process continued into the Taisho era, and in 1937, Japanese Black Cattle— the most well-known type of Wagyu.  Today, Japanese Black Cattle is celebrated worldwide for its exceptional quality and rich history.</p>
  1176.  
  1177.  
  1178.  
  1179. <h2 class="wp-block-heading">Tajima Beef</h2>
  1180.  
  1181.  
  1182.  
  1183. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s.jpg" alt="Japanese black cattle" class="wp-image-22735" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s-300x169.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/31275642_s-500x281.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1184.  
  1185.  
  1186.  
  1187. <p>Over 97% of Wagyu comprise Japanese black beef or Kuroge beef, with Tajima beef representing the pure bloodline from Hyogo Prefecture. Farmers have bred Tajima cattle in the Tajima region for centuries, originally using them as working cattle for plowing fields and carrying heavy loads.</p>
  1188.  
  1189.  
  1190.  
  1191. <p>The Tajima region, situated in northern Hyogo Prefecture near Tottori, includes areas like Toyooka City and Mikata County. Historical records trace the ancestors of Tajima beef back to the Kamakura period. Farmers and beef enthusiasts now celebrate Tajima cattle for their exceptional quality, recognizing them as the foundational bloodline of world-famous Wagyu beef.</p>
  1192.  
  1193.  
  1194.  
  1195. <p>This mountainous region&#8217;s unique breeding practices and careful cultivation have transformed these once-working cattle into a global culinary treasure, embodying centuries of agricultural expertise and genetic refinement.</p>
  1196.  
  1197.  
  1198.  
  1199. <h2 class="wp-block-heading">How does the taste of Kuroge Wagyu differ from other beef?</h2>
  1200.  
  1201.  
  1202.  
  1203. <p>Kuroge Wagyu beef has exceptional qualities that set it apart from other types of beef. Its incredibly fine marbling creates a unique sweetness and depth of flavour, with fat that melts effortlessly in the mouth due to its low melting point and high oleic acid content.</p>
  1204.  
  1205.  
  1206.  
  1207. <p>The beef has a distinctive sweet flavour and an incredibly smooth texture that seems to dissolve on the tongue. Unlike other beefs, Black Wagyu offers a perfect balance of marbled fat and lean meat for a rich yet nuanced flavour experience. The high fat content contributes to an exceptionally succulent and tender eating experience that is both luxurious and deeply satisfying.</p>
  1208.  
  1209.  
  1210.  
  1211. <p>Every bite of Kuroge Wagyu is a culinary journey, showcasing the meticulous breeding and care that goes into producing this premium beef. Its intricate marbling, low-melting fat and complex flavour profile make it a delicacy that truly stands apart from conventional beef, offering a melt-in-your-mouth experience that is both indulgent and sophisticated.</p>
  1212.  
  1213.  
  1214.  
  1215. <h2 class="wp-block-heading">Ranking of Kuroge Wagyu</h2>
  1216.  
  1217.  
  1218.  
  1219. <figure class="wp-block-image size-full"><img decoding="async" width="700" height="527" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu.avif" alt="A5 rank kuroge wagyu" class="wp-image-22986" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu.avif 700w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-300x226.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-500x376.avif 500w" sizes="(max-width: 700px) 100vw, 700px" /></figure>
  1220.  
  1221.  
  1222.  
  1223. <p>Many of Japan&#8217;s most famous beef brands fall under the category of Japanese Black Beef, known as Kuroge Wagyu. This prestigious category includes beloved names such as Satsuma Beef, Matsusaka Beef, Kobe Beef, Yonezawa Beef, Tajima Beef, and Omi Beef, all of which are renowned for their exceptional quality and flavor.</p>
  1224.  
  1225.  
  1226.  
  1227. <p>Kuroge Wagyu often achieves the coveted A5 grade, the highest possible ranking for Wagyu beef. An A5 grade signifies perfect marbling, superior firmness and texture, excellent yield, and an ideal color. Hence. these qualities make Kuroge beef a symbol of luxury and a must-try for anyone seeking the finest Japanese beef experience. </p>
  1228.  
  1229.  
  1230.  
  1231. <p>And so, to know more about the beef ranking in Japan, you can check out the article about <a href="https://www.foodinjapan.org/japan/wagyu-beef/">Wagyu beef</a>.</p>
  1232.  
  1233.  
  1234.  
  1235. <h2 class="wp-block-heading">What is the price range of Kuroge Wagyu?</h2>
  1236.  
  1237.  
  1238.  
  1239. <p>The price range for Kuroge Wagyu beef varies greatly depending on the part and quality but is generally as follows.</p>
  1240.  
  1241.  
  1242.  
  1243. <h3 class="wp-block-heading">Sirloin</h3>
  1244.  
  1245.  
  1246.  
  1247. <p><strong>Price Range</strong>: 3,000 yen to 5,500 yen per 100g</p>
  1248.  
  1249.  
  1250.  
  1251. <ul class="wp-block-list">
  1252. <li><strong>Cheap Ones</strong>: Start at around 2,600 yen per 100g</li>
  1253.  
  1254.  
  1255.  
  1256. <li><strong>High-End Ones</strong>: 5,000 yen or more per 100g</li>
  1257. </ul>
  1258.  
  1259.  
  1260.  
  1261. <h3 class="wp-block-heading">Fillet</h3>
  1262.  
  1263.  
  1264.  
  1265. <p><strong>Price Range</strong>: 4,000 yen to 8,000 yen per 100g</p>
  1266.  
  1267.  
  1268.  
  1269. <ul class="wp-block-list">
  1270. <li><strong>Cheapest</strong>: Starts at around 4,300 yen per 100g</li>
  1271.  
  1272.  
  1273.  
  1274. <li><strong>High-Quality Ones</strong>: More than 7,000 yen per 100g, sometimes more than 10,000 yen per 100g</li>
  1275. </ul>
  1276.  
  1277.  
  1278.  
  1279. <h3 class="wp-block-heading">Other Parts (Thighs, Kata, etc.)</h3>
  1280.  
  1281.  
  1282.  
  1283. <p><strong>Price Range</strong>: 1,700 yen to 3,500 yen per 100g</p>
  1284.  
  1285.  
  1286.  
  1287. <h3 class="wp-block-heading">Cut Meat</h3>
  1288.  
  1289.  
  1290.  
  1291. <p><strong>Price Range</strong>: From about 900 yen per 100g</p>
  1292.  
  1293.  
  1294.  
  1295. <p>These prices vary according to brand, seller, and rank. In addition, meat for sukiyaki and shabu-shabu tends to be slightly cheaper than that for steak. Kuroge Wagyu beef is more expensive than ordinary Japanese beef (e.g., the Holstein breed), and the price difference for the same portion can be more than 2,000 yen per 100g.</p>
  1296.  
  1297.  
  1298.  
  1299. <figure class="wp-block-image size-full"><img decoding="async" width="700" height="394" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi.avif" alt="kuroge wagyu sushi" class="wp-image-22988" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi.avif 700w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi-300x169.avif 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/kuroge-wagyu-sushi-500x281.avif 500w" sizes="(max-width: 700px) 100vw, 700px" /></figure>
  1300.  
  1301.  
  1302.  
  1303. <h2 class="wp-block-heading">Kuroge Wagyu Restaurants</h2>
  1304.  
  1305.  
  1306.  
  1307. <h3 class="wp-block-heading">Ukai-tei Omotesando (表参道 うかい亭)</h3>
  1308.  
  1309.  
  1310.  
  1311. <p>Ukai-tei Omotesando offers an exquisite teppanyaki experience with premium A5 Wagyu beef. The skilled chefs prepare the meat before your very eyes on a hot iron griddle, ensuring perfect searing and maintaining the beef&#8217;s tender, melt-in-your-mouth texture.</p>
  1312.  
  1313.  
  1314.  
  1315. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/QF3rgB7NZY7k1FpK6" target="_blank" rel="noreferrer noopener nofollow">5-10-1 Jingumae, Shibuya City, Tokyo 150-0001, Japan</a><br>Phone number: +81 3-3407-1160<br>Hours: 11:30 AM &#8211; 10:00 PM (Last order 8:30 PM)<br>Website: <a href="https://www.ukai.co.jp/english/omotesando/" target="_blank" rel="noreferrer noopener">https://www.ukai.co.jp/english/omotesando/</a></p>
  1316.  
  1317.  
  1318.  
  1319. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12965.561576723361!2d139.7067871!3d35.6673882!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188ca3fa7bb73f%3A0x5a0c19ac3a13ab24!2z6KGo5Y-C6YGTIOOBhuOBi-OBhOS6rQ!5e0!3m2!1sja!2sjp!4v1733838529074!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
  1320.  
  1321.  
  1322.  
  1323. <h3 class="wp-block-heading"><br>Aragawa (麤皮)</h3>
  1324.  
  1325.  
  1326.  
  1327. <p>Aragawa&#8217;s culinary team carefully selects and prepares exceptional Kobe beef in a refined, intimate setting. Chefs charcoal-grill their signature steak to highlight the beef&#8217;s intense marbling and rich flavor, creating a legendary dining experience that showcases the pinnacle of Japanese beef preparation.</p>
  1328.  
  1329.  
  1330.  
  1331. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/xjayhHKw3RZLrpmc6" target="_blank" rel="noreferrer noopener nofollow">Kowa 38 Bldg. B1F, 4-3-28 Toranomon, Minato-ku, Tokyo 105-0001, Japan</a><br>Phone number: +81 3-3583-2637<br>Hours: 11:30 AM &#8211; 2:00 PM, 5:30 PM &#8211; 10:00 PM (Closed Sundays)<br>Website: <a href="http://www.aragawa.jp/" target="_blank" rel="noreferrer noopener">http://www.aragawa.jp/</a></p>
  1332.  
  1333.  
  1334.  
  1335. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12966.481755287981!2d139.7513327!3d35.6617221!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b955f70966d%3A0x423f95dc621142c4!2z6bqk55quICjjgYLjgonjgYzjgo8p!5e0!3m2!1sja!2sjp!4v1733838585415!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
  1336.  
  1337.  
  1338.  
  1339. <h3 class="wp-block-heading">Niku-Azabu Ebisu (ニクアザブ恵比寿)</h3>
  1340.  
  1341.  
  1342.  
  1343. <p>Niku-Azabu Ebisu offers a stylish pub atmosphere where you can enjoy Kuroge Wagyu alongside draught beers and wines. Wagyu is served in a variety of styles, from traditional Japanese to fusion dishes such as truffle mashed potatoes.</p>
  1344.  
  1345.  
  1346.  
  1347. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/XwuvMaiKTCJXRSPT8" target="_blank" rel="noreferrer noopener nofollow">1-8-10 Ebisu Minami, Shibuya 150-0022, Tokyo, Japan</a><br>Phone number: +81-3-5720-8298<br>Hours: Monday to Friday 5:00 PM &#8211; 12:00 AM, Saturday, Sunday, and Holidays 12:00 PM &#8211; 12:00 AM<br>Website: <a href="https://nikuazabu.com/stores/ebisu" target="_blank" rel="noreferrer noopener">https://nikuazabu.com/stores/ebisu</a></p>
  1348.  
  1349.  
  1350.  
  1351. <iframe src="https://www.google.com/maps/embed?pb=!1m14!1m8!1m3!1d12969.003512583136!2d139.7092404!3d35.6461901!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188b405ee3f935%3A0x59ee0bf3361c305c!2z44OL44Kv44Ki44K244OW5oG15q-U5a-_5bqX!5e0!3m2!1sja!2sjp!4v1733839122384!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe>
  1352.  
  1353.  
  1354.  
  1355. <h2 class="wp-block-heading">Summary</h2>
  1356.  
  1357.  
  1358.  
  1359. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s.jpg" alt="kuroge wagyu at home" class="wp-image-22733" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s-300x199.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/4806815_s-500x332.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1360.  
  1361.  
  1362.  
  1363. <p>If you ever have the chance to visit Japan, don’t miss the opportunity to savor this exceptional beef. Whether it&#8217;s grilled to perfection as yakiniku, served as a luxurious steak, or featured in a traditional dish, Kuroge Wagyu promises to elevate your meal. Treat yourself to this world-renowned delicacy and experience firsthand why it&#8217;s celebrated globally.</p>
  1364.  
  1365.  
  1366.  
  1367. <p class="is-style-bg_stripe has-border -border03">Some of the wagyu beef that we highly recommend are below!</p>
  1368.  
  1369.  
  1370. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1371. <div class="p-blogCard__inner">
  1372. <span class="p-blogCard__caption">kobe beef</span>
  1373. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/33944ed7-kobe_beef-300x225.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1374. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/hyougo/kobe-beef/">Kobe beef (神戸牛)</a>
  1375. <span class="p-blogCard__excerpt">Kobe beef&nbsp;is known as one of Japan&#8217;s top three wagyu beef. In order to be called Kobe beef, it is necessary to pass thorough management and strict stand&#8230;</span> </div>
  1376. </div>
  1377. </div>
  1378. </div>
  1379.  
  1380. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1381. <div class="p-blogCard__inner">
  1382. <span class="p-blogCard__caption">omi beef</span>
  1383. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2020/05/PXL_20230729_085856717-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1384. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/shiga/omi-beef/">Ōmi Gyu / Omi Beef (近江牛)</a>
  1385. <span class="p-blogCard__excerpt">Japan has over 300 brands of beef and Omi Beef (近江牛) is one of the most well-known brand.
  1386. Omi Beef, one of the top three beef in Japan, dates back over 400 years from now and is the oldest among the three.
  1387. Tasting Omi Beef will surely raise your standards to other kinds of meat and will leave you longing for it a second time around.
  1388. </span> </div>
  1389. </div>
  1390. </div>
  1391. </div>
  1392.  
  1393. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1394. <div class="p-blogCard__inner">
  1395. <span class="p-blogCard__caption">matsusaka beef</span>
  1396. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/b0727bce-matsusaka-beef-300x225.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1397. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kansai/mie/matsusaka-beef/">Matsusaka Beef (松阪牛)</a>
  1398. <span class="p-blogCard__excerpt">Japanese Wagyu beef is one of the most prized proteins in the culinary world and is deemed as luxurious as caviar and black truffles. The stunning marbling o&#8230;</span> </div>
  1399. </div>
  1400. </div>
  1401. </div><p>The post <a href="https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/">Kuroge wagyu (黒毛和牛)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1402. ]]></content:encoded>
  1404. <wfw:commentRss>https://www.foodinjapan.org/kansai/hyougo/kuroge-wagyu/feed/</wfw:commentRss>
  1405. <slash:comments>0</slash:comments>
  1408. </item>
  1409. <item>
  1410. <title>Kure kaiji curry (呉海自カレー)</title>
  1411. <link>https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/</link>
  1412. <comments>https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/#respond</comments>
  1414. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1415. <pubDate>Fri, 13 Dec 2024 17:16:15 +0000</pubDate>
  1416. <category><![CDATA[Chugoku]]></category>
  1417. <category><![CDATA[Hiroshima]]></category>
  1418. <category><![CDATA[curry]]></category>
  1419. <category><![CDATA[Japanese food]]></category>
  1420. <category><![CDATA[Kure JMSDF Curry]]></category>
  1421. <category><![CDATA[Kure kaiji curry]]></category>
  1422. <category><![CDATA[Local food in Japan]]></category>
  1423. <category><![CDATA[regionalfoodjapan]]></category>
  1424. <category><![CDATA[Traditional Food in Japan]]></category>
  1425. <category><![CDATA[カレー]]></category>
  1426. <category><![CDATA[呉海自カレー]]></category>
  1427. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22702</guid>
  1428.  
  1429. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24018165_m.jpg" class="webfeedsFeaturedVisual" /></p>
  1430. <p>Kure Kaiji Curry is a beloved dish in Japan, especially in the city of Kure, Hiroshima, where it has strong ties to the Japan Maritime Self-Defense Force. Originally served on naval ships, this hearty curry has become a local specialty, attracting both tourists and curry lovers alike. The same curry served on board the Maritime [&#8230;]</p>
  1431. <p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/">Kure kaiji curry (呉海自カレー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1432. ]]></description>
  1433. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/24018165_m.jpg" class="webfeedsFeaturedVisual" /></p>
  1434. <p>Kure Kaiji Curry is a beloved dish in Japan, especially in the city of Kure, Hiroshima, where it has strong ties to the Japan Maritime Self-Defense Force. Originally served on naval ships, this hearty curry has become a local specialty, attracting both tourists and curry lovers alike. The same curry served on board the Maritime Self-Defense Force&#8217;s vessels can be enjoyed any time you like…please be sure to try this curry that you can enjoy in Kure. In this article, we&#8217;ll explore the history, unique features, and regulations surrounding Kure Kaiji Curry, so keep reading. </p>
  1435.  
  1436.  
  1437.  
  1438. <h2 class="wp-block-heading">What is Kure kaiji curry?</h2>
  1439.  
  1440.  
  1441.  
  1442. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s.jpg" alt="Kure kaiji curry with naval flag on top" class="wp-image-22705" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/2592399_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1443.  
  1444.  
  1445.  
  1446. <p>Kure Kaiji Curry (呉海自カレー), also known as <em>Kure JMSDF Curry</em>, is a type of curry dish that originated from the Kure Naval Base (呉基地) in Kure, Hiroshima Prefecture, Japan. It is a popular dish among the Japanese Navy, particularly associated with the meals served to sailors. The curry is named after the naval base, and its recipe is based on the idea of a hearty and nutritious meal for sailors. The dish typically features a rich, savory curry sauce made with a variety of spices, meat (often <a href="https://www.foodinjapan.org/japan/karubi/">beef</a> or pork), and <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a>, served with steamed rice.</p>
  1447.  
  1448.  
  1449.  
  1450. <h2 class="wp-block-heading">Regulations of  Kure kaiji curry</h2>
  1451.  
  1452.  
  1453.  
  1454. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s.jpg" alt="Kure kaiji curry in white plate" class="wp-image-22709" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818332_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1455.  
  1456.  
  1457.  
  1458. <p>Kure JMSDF Curry must meet specific regulations to be certified, including the requirement below:</p>
  1459.  
  1460.  
  1461.  
  1462. <ol class="wp-block-list is-style-good_list has-swl-main-thin-background-color has-background">
  1463. <li>The restaurant receives direct training from the Japan Maritime Self-Defense Force (JMSDF) on how to prepare the curry. </li>
  1464.  
  1465.  
  1466.  
  1467. <li>The curry served must be the same as the one served on JMSDF ships, following the exact recipe used by the force. </li>
  1468.  
  1469.  
  1470.  
  1471. <li>Additionally, the restaurant must display a certificate of certification inside the establishment, confirming the curry&#8217;s authenticity.</li>
  1472. </ol>
  1473.  
  1474.  
  1475.  
  1476. <p class="is-style-icon_book">Reference: <a href="https://kureto.city.kure.lg.jp/read/citizen-journal/1381/">Kureto</a></p>
  1477.  
  1478.  
  1479.  
  1480. <h2 class="wp-block-heading">Kure kaiji curry History</h2>
  1481.  
  1482.  
  1483.  
  1484. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s.jpg" alt="Kure kaiji curry with tonkatsu" class="wp-image-22708" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818328_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1485.  
  1486.  
  1487.  
  1488. <p>Kure Kaiji Curry (呉海自カレー) has a unique history tied to the Japan Maritime Self-Defense Force (JMSDF) and the city of Kure, Hiroshima. The curry originated as a simple, hearty dish served to sailors aboard JMSDF ships. As the naval base in Kure became a central hub for the JMSDF, the curry became an iconic meal for the sailors, known for its rich flavor and nutritional balance. In the 1970s, as a part of the tradition, they began to serve the curry not only on ships but also at the JMSDF base itself. Over time, the dish gained local popularity, and restaurants in Kure started offering their versions of the curry, seeking to replicate the flavors enjoyed by naval personnel.</p>
  1489.  
  1490.  
  1491.  
  1492. <h2 class="wp-block-heading">Kure JMSDF curry in school lunches</h2>
  1493.  
  1494.  
  1495.  
  1496. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s.jpg" alt="Kure kaiji curry on bento plate" class="wp-image-22707" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/23818326_s-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1497.  
  1498.  
  1499.  
  1500. <p>Since 2016, Kure JMSDF curry became part of Kure city&#8217;s elementary school lunch menu. The idea stemmed from the original curry&#8217;s popularity among locals. Food service staff and dietitians collaborated to create a child-friendly version. They couldn&#8217;t use the original recipe due to its high spiciness and cost. A milder curry was developed, preserving the dish&#8217;s essence for school lunches.</p>
  1501.  
  1502.  
  1503.  
  1504. <h2 class="wp-block-heading">FAQ</h2>
  1505.  
  1506.  
  1507.  
  1508. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1509. <div class="swell-block-faq__item"><dt class="faq_q">Where can I eat Kure Navy curry?</dt><dd class="faq_a">
  1510. <p>Kure Navy Curry is served at all 22 stores in Kure City.</p>
  1511. </dd></div>
  1512.  
  1513.  
  1514.  
  1515. <div class="swell-block-faq__item"><dt class="faq_q">What is the difference between Kure Navy Curry and other curries?</dt><dd class="faq_a">
  1516. <p>The ships and units of the Japan Maritime Self-Defense Force are made with unique recipes. Each store offers curry from one specific unit, allowing you to enjoy as many as 22 different types of curry.</p>
  1517. </dd></div>
  1518. </dl>
  1519. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Where can I eat Kure Navy curry?","acceptedAnswer":{"@type":"Answer","text":"<p>Kure Navy Curry is served at all 22 stores in Kure City.<\/p>"}},{"@type":"Question","name":"What is the difference between Kure Navy Curry and other curries?","acceptedAnswer":{"@type":"Answer","text":"<p>The ships and units of the Japan Maritime Self-Defense Force are made with unique recipes. Each store offers curry from one specific unit, allowing you to enjoy as many as 22 different types of curry.<\/p>"}}]}</script>
  1520.  
  1521.  
  1522.  
  1523. <h2 class="wp-block-heading">Kure kaiji curry Restaurants</h2>
  1524.  
  1525.  
  1526.  
  1527. <h3 class="wp-block-heading">Muku Irifune Inn (無垢 入船の宿)</h3>
  1528.  
  1529.  
  1530.  
  1531. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn.jpg" alt="Kure kaiji curry from Muku Irifune Inn" class="wp-image-22704" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/Muku-Irifune-Inn-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1532.  
  1533.  
  1534.  
  1535. <p>A curry made with vegetables and chicken stock and tomatoes, with a refreshing yet rich flavor. It is spicy and has a sweet aftertaste, and goes perfectly with the deep-fried potatoes topping, making it a versatile curry that you will want to order again and again.</p>
  1536.  
  1537.  
  1538.  
  1539. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/L7BrGPdM51PxFVcH7" target="_blank" rel="noreferrer noopener">1-6-15 Hondori, Kure City</a><br>Phone number: 0823-69-7200<br>Hours open: Weekdays 11:30-14:30, Saturdays 12:00-14:00<br>Website: <a href="https://hotel-muku.jp/" target="_blank" rel="noreferrer noopener">https://hotel-muku.jp/</a></p>
  1540.  
  1541.  
  1542.  
  1543. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3298.2934857384303!2d132.56157957572458!3d34.24105407308644!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x355009a44598f177%3A0x9fef78194d6b9102!2z54Sh5Z6iIOWFpeiIueOBruWuvw!5e0!3m2!1sen!2sph!4v1733030349863!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  1544.  
  1545.  
  1546.  
  1547. <h3 class="wp-block-heading">Clayton Bay Hotel Verre Marin (クレイトンベイホテル ヴェール・マラン)</h3>
  1548.  
  1549.  
  1550.  
  1551. <p>Located within the Clayton Bay Hotel, Verre Marin offers a sophisticated dining experience with the Kashima Training Ship Beef Curry. This dish is made with carefully selected beef that is slowly simmered with spices to create a rich and luxurious flavour. The restaurant&#8217;s elegant and relaxed atmosphere makes it ideal for enjoying a leisurely meal or celebrating special occasions. Guests can enjoy not only the delicious curry but also the high quality service that accompanies dining in a hotel environment.</p>
  1552.  
  1553.  
  1554.  
  1555. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/Ep4riEHVUmWj5agt5" target="_blank" rel="noreferrer noopener nofollow">3-3 Tsukiji-cho, Clayton Bay Hotel 1F</a><br>Phone number: 0823-26-1133<br>Open Hours: 14:30-17:00<br>Website: <a href="https://www.clayton-bay.jp/stay/" target="_blank" rel="noreferrer noopener nofollow">Clayton Bay Hotel</a></p>
  1556.  
  1557.  
  1558.  
  1559. <h2 class="wp-block-heading">Takeaway</h2>
  1560.  
  1561.  
  1562.  
  1563. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s.jpg" alt="Kure kaiji curry set" class="wp-image-22706" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/3994708_s-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1564.  
  1565.  
  1566.  
  1567. <p>Whether you&#8217;re visiting Kure or exploring other parts of Japan, this flavorful curry offers a unique taste of the city&#8217;s heritage. If you&#8217;re ever in the area, be sure to try it at one of the certified restaurants. We hope this article has sparked your curiosity, and we encourage you to seek out and enjoy some authentic Kure Kaiji Curry during your next trip to Japan!</p>
  1568.  
  1569.  
  1570.  
  1571. <p class="is-style-bg_stripe has-border -border03">We highly recommend exploring more about its diverse and flavorful dishes below.</p>
  1572.  
  1573.  
  1574. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1575. <div class="p-blogCard__inner">
  1576. <span class="p-blogCard__caption">katsu curry</span>
  1577. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/791a3e4a-katsu-curry-300x225.jpeg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1578. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/katsu-curry/">Katsu Curry (カツカレー)</a>
  1579. <span class="p-blogCard__excerpt">Curry is one of the famous dishes in Japan. As a matter of fact, they often serve it in three different ways. These are curry rice, curry bread, and curry ud&#8230;</span> </div>
  1580. </div>
  1581. </div>
  1582. </div>
  1583.  
  1584. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1585. <div class="p-blogCard__inner">
  1586. <span class="p-blogCard__caption">curry from Kanazawa</span>
  1587. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2024/07/kanazawa-curry_金沢カレー-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1588. <a class="p-blogCard__title" href="https://www.foodinjapan.org/chubu/ishikawa-chubu/kanazawa-curry/">Kanazawa Curry (金沢カレー)</a>
  1589. <span class="p-blogCard__excerpt">It is a volcano like image with the sauce covering the entire mountain of rice. It is part of the style to completely cover the rice. Giving this curry more of a unique style is the stainless steel boat-shaped dish that it is served on.</span> </div>
  1590. </div>
  1591. </div>
  1592. </div>
  1593.  
  1594. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  1595. <div class="p-blogCard__inner">
  1596. <span class="p-blogCard__caption">kare pan</span>
  1597. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/1f5f4e0b-1201356_s-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  1598. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/curry-bread/">Curry Bread (カレーパン)</a>
  1599. <span class="p-blogCard__excerpt">Introduction to Curry Bread Are you one of those people who like to eat Japanese bread? Have you heard of Curry bread somewhere or even on some anime and Jap&#8230;</span> </div>
  1600. </div>
  1601. </div>
  1602. </div><p>The post <a href="https://www.foodinjapan.org/chugoku/hiroshima/kure-kaiji-curry/">Kure kaiji curry (呉海自カレー)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1603. ]]></content:encoded>
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  1606. <slash:comments>0</slash:comments>
  1609. </item>
  1610. <item>
  1611. <title>The Intersection of Japanese Culinary Traditions and Global Influences: A Flavorful Journey</title>
  1612. <link>https://www.foodinjapan.org/article/japanese-culinary-traditions/</link>
  1613. <comments>https://www.foodinjapan.org/article/japanese-culinary-traditions/#respond</comments>
  1615. <dc:creator><![CDATA[ryo]]></dc:creator>
  1616. <pubDate>Fri, 13 Dec 2024 13:14:07 +0000</pubDate>
  1617. <category><![CDATA[Article]]></category>
  1618. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22914</guid>
  1619.  
  1620. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/photo-1.avif" class="webfeedsFeaturedVisual" /></p>
  1621. <p>Japanese cuisine has long captivated the world with its delicate flavors, meticulous presentation, and deep cultural roots. From sushi and ramen to matcha and tempura, these dishes carry centuries of tradition, reflecting a harmonious balance between simplicity and sophistication. But as the world becomes more interconnected, Japanese culinary traditions have evolved, blending with global influences [&#8230;]</p>
  1622. <p>The post <a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">The Intersection of Japanese Culinary Traditions and Global Influences: A Flavorful Journey</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1623. ]]></description>
  1624. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/photo-1.avif" class="webfeedsFeaturedVisual" /></p>
  1625. <p>Japanese cuisine has long captivated the world with its delicate flavors, meticulous presentation, and deep cultural roots. From sushi and <a href="https://www.foodinjapan.org/kanto/tokyo-en/tokyo-ramen/">ramen</a> to matcha and tempura, these dishes carry centuries of tradition, reflecting a harmonious balance between simplicity and sophistication. But as the world becomes more interconnected, Japanese culinary traditions have evolved, blending with global influences to create something entirely new and exciting.</p>
  1626.  
  1627.  
  1628.  
  1629. <p>We’ve seen how international flavors have inspired modern Japanese dishes, while Japanese techniques and ingredients have left their mark on global kitchens. This exchange has given rise to innovative creations like sushi burritos and matcha-infused desserts, showcasing the beauty of cultural fusion. As we explore this dynamic intersection, we gain a deeper appreciation for how food transcends borders, connecting us through shared experiences. For a deeper dive into Japanese cuisine’s history, check out the insights from <a href="https://www.japan.travel/en/">Japan National Tourism Organization</a>.</p>
  1630.  
  1631.  
  1632.  
  1633. <h2 class="wp-block-heading"><strong>Exploring Japanese Culinary Traditions</strong></h2>
  1634.  
  1635.  
  1636.  
  1637. <p>Japanese cuisine reflects a harmonious balance of flavor, aesthetics, and deep cultural significance. Rooted in centuries-old practices, it continues to captivate global audiences while adapting to contemporary influences.</p>
  1638.  
  1639.  
  1640.  
  1641. <h3 class="wp-block-heading"><strong>The Essence of Washoku</strong></h3>
  1642.  
  1643.  
  1644.  
  1645. <p>Washoku, recognized by <a href="https://www.foodinjapan.org/japan/washoku/">UNESCO</a> as an Intangible Cultural Heritage, encompasses traditional Japanese dishes emphasizing seasonal ingredients, balanced nutrition, and visual presentation. Dishes like <a href="https://www.foodinjapan.org/kansai/kyoto/shiro-miso/">miso</a> soup, pickled <a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan-2024/">vegetables</a>, and grilled fish exemplify its simplicity and elegance. Complementary flavors of umami, sweet, salty, sour, and bitter are integral to every meal. Washoku also emphasizes a connection to nature, inspiring gratitude for the changing seasons and local harvests. Serving styles, such as &#8220;one soup, three sides,&#8221; promote harmony on the table and within the body.</p>
  1646.  
  1647.  
  1648.  
  1649. <h3 class="wp-block-heading"><strong>Regional Variations and Their Significance</strong></h3>
  1650.  
  1651.  
  1652.  
  1653. <p>Japan&#8217;s distinct regions offer a rich variety of culinary specialties, shaped by local climates and cultural practices. Hokkaido is renowned for <a href="https://www.foodinjapan.org/article/a-2024-guide-to-food-in-sendai/">seafood</a> like crab and uni, while Kansai is famous for Osaka&#8217;s <a href="https://www.foodinjapan.org/article/food-in-osaka-a-culinary-journey/">takoyaki</a> and Kyoto&#8217;s kaiseki cuisine. In the countryside, fruits like peaches hold a special place in Japanese gardens. Trees such as <a href="https://raintreenursery.com/collections/dwarf-peach-trees">dwarf peach trees</a> are cultivated not only for their delicious fruit but also for their symbolic and aesthetic value, reflecting the harmony between nature and culture.</p>
  1654.  
  1655.  
  1656.  
  1657. <p>Rural areas like Nagano highlight soba <a href="https://www.foodinjapan.org/kyushu/miyazaki/nagashi-somen/">noodles</a> and miso, reflecting historical agricultural practices. Ingredients and dishes evolve locally but combine to create Japan&#8217;s cohesive food identity. For example, Okinawa incorporates tropical influences, showcasing Japan&#8217;s geographic diversity. Regional variations preserve local heritage and ensure a deep connection to each area&#8217;s history and environment.</p>
  1658.  
  1659.  
  1660.  
  1661. <h3 class="wp-block-heading"><strong>Traditional Ingredients and Techniques</strong></h3>
  1662.  
  1663.  
  1664.  
  1665. <p>Key ingredients like soy sauce, mirin, miso, and seaweed define Japanese culinary traditions. Rice serves as a staple across meals, maintaining a pivotal role in Japanese diets for over 2,000 years. Seasonal fish like <a href="https://www.foodinjapan.org/japan/aji/">mackerel</a> and tuna dominate seafood preparations, while tofu adds protein diversity. Techniques such as grilling (yakimono), simmering (nimono), and steaming (mushimono) maximize ingredient flavors. Tools like sashimi knives and bamboo mats ensure precision in preparation.</p>
  1666.  
  1667.  
  1668.  
  1669. <p>Even in the modern era, sustainability plays a role in cultivating ingredients, with solutions like those offered by<a href="https://lawnsynergy.com/"> LawnSynergy</a> supporting the health of agricultural practices. Seasonal cooking aligns food with nature, preserving authentic flavors, textures, and aromas integral to the Japanese gastronomic experience.</p>
  1670.  
  1671.  
  1672.  
  1673. <h2 class="wp-block-heading"><strong>Global Influences on Japanese Cuisine</strong></h2>
  1674.  
  1675.  
  1676.  
  1677. <p>Japanese cuisine, while deeply rooted in tradition, has embraced global influences to create new and innovative flavors. By integrating international techniques and ingredients, Japanese dishes continue to evolve while honoring their cultural heritage.</p>
  1678.  
  1679.  
  1680.  
  1681. <figure class="wp-block-image is-resized"><img decoding="async" width="1600" height="1065" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg.png" alt="sushi and other Japanese food" class="wp-image-22917" style="aspect-ratio:3/2;object-fit:cover;width:800px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg.png 1600w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-300x200.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-1024x682.png 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-768x511.png 768w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-1536x1022.png 1536w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-500x333.png 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-800x533.png 800w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXdjrIv3mqBr0EsH7j17IzMEe02jODYXGcyI0sB_cQ4S2IOOBjeJJQrS4qVL3FYIanabLlrzwLqngY8OhWABLQMLnyKqiZ4c0JkoDzKow_z0p1Ewkozn_WR9VS8AoydcyBWl7V7bBg-1280x852.png 1280w" sizes="(max-width: 1600px) 100vw, 1600px" /></figure>
  1682.  
  1683.  
  1684.  
  1685. <p>Photo by Curated Lifestyle on Unsplash&nbsp;</p>
  1686.  
  1687.  
  1688.  
  1689. <h3 class="wp-block-heading"><strong>Western Impact on Japanese Dishes</strong></h3>
  1690.  
  1691.  
  1692.  
  1693. <p>Western cuisines have significantly influenced Japanese dining, introducing unique adaptations. After Japan’s 19th-century Meiji Restoration, Western foods became popular, leading to creations like tonkatsu (breaded pork cutlet) and omurice (omelet over fried rice). The introduction of bread inspired dishes such as anpan, a sweet roll with red bean paste, and curry bread.</p>
  1694.  
  1695.  
  1696.  
  1697. <p>Western-style sauces, such as Worcestershire, altered flavor profiles in dishes like okonomiyaki. The fast-food boom also brought burgers and fried chicken franchises, pushing Japanese chefs to craft localized versions, such as teriyaki burgers. These adaptations maintain Japan&#8217;s commitment to balance and presentation.</p>
  1698.  
  1699.  
  1700.  
  1701. <h3 class="wp-block-heading"><strong>Asian Fusion in Modern Japanese Cooking</strong></h3>
  1702.  
  1703.  
  1704.  
  1705. <p>Neighboring Asian cuisines have reshaped Japanese culinary offerings, fostering inventive fusion dishes. Chinese influences introduced ramen, now quintessential in Japan, and gyoza, a pan-fried dumpling adapted for Japanese tastes. Korean cuisine inspired spicy variations like kimchi <a href="https://www.foodinjapan.org/article/tokyo-food/">nabe</a> and sushi rolls featuring gochujang.</p>
  1706.  
  1707.  
  1708.  
  1709. <p>Thai and Vietnamese flavors have also blended with Japanese cooking, resulting in dishes like green curry udon and pho-style ramen. This cross-cultural exchange, rooted in shared ingredients like rice and soy, enriches Japanese cuisine&#8217;s diversity while respecting traditional elements.</p>
  1710.  
  1711.  
  1712.  
  1713. <h3 class="wp-block-heading"><strong>The Integration of International Ingredients</strong></h3>
  1714.  
  1715.  
  1716.  
  1717. <p>Globally sourced ingredients have expanded Japan’s culinary possibilities, enhancing traditional recipes. Cheese, once rare in Japan, now elevates dishes like shabu-shabu and sushi rolls. Avocado, introduced through global trade, became a staple in California-style sushi.</p>
  1718.  
  1719.  
  1720.  
  1721. <p>Spices like cardamom and cumin, popular in Indian and Middle Eastern cooking, diversified Japanese curries, making them robust yet distinct. Chocolates and matcha blends in desserts demonstrate how imported ingredients transform sweets while preserving Japanese essence. These integrations showcase Japan’s adaptability and creativity in modern gastronomy.</p>
  1722.  
  1723.  
  1724.  
  1725. <h2 class="wp-block-heading"><strong>The Evolution of Japanese Culinary Practices</strong></h2>
  1726.  
  1727.  
  1728.  
  1729. <p>Japanese culinary practices carry a legacy of tradition while adapting to contemporary tastes and global influences. This evolution reflects the dynamic interplay between preserving cultural identity and embracing change.</p>
  1730.  
  1731.  
  1732.  
  1733. <figure class="wp-block-image is-resized"><img decoding="async" width="1600" height="1116" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg.png" alt="Japanese chefs" class="wp-image-22918" style="aspect-ratio:3/2;object-fit:cover;width:800px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg.png 1600w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-300x209.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-1024x714.png 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-768x536.png 768w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-1536x1071.png 1536w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-500x349.png 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-800x558.png 800w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXceU-o_JBVhdHBPxnSlW26n8PxI4yJjuUiRAZWGSpQR-5qlgmOSLzEJLSCI6AEXs8e4To5KJFygm4_sb5MP5chEerCJaeYOBPXW_idmBIT6GIPi72qYoXPz5DedmIavAt0KGYhrcg-1280x893.png 1280w" sizes="(max-width: 1600px) 100vw, 1600px" /></figure>
  1734.  
  1735.  
  1736.  
  1737. <p>Photo by Beth Macdonald on Unsplash</p>
  1738.  
  1739.  
  1740.  
  1741. <h3 class="wp-block-heading"><strong>Modernizing Traditional Recipes</strong></h3>
  1742.  
  1743.  
  1744.  
  1745. <p>Innovative techniques and global influences have transformed traditional Japanese recipes. For instance, sushi, once limited to simple fish and rice combinations, now includes unconventional fillings like avocado and cream cheese. Ramen, traditionally rooted in Chinese-style noodles, has adapted regional variations in broth and ingredients, such as miso-based and pork bone broths.</p>
  1746.  
  1747.  
  1748.  
  1749. <p>Seasonal ingredients remain a cornerstone, even in modernized dishes. Matcha, originally used in ceremonial tea, has become a global sensation in desserts like tiramisu and ice cream. Advanced culinary tools, such as precision knives and sous-vide machines, further refine flavor profiles while honoring Japan&#8217;s culinary philosophy.</p>
  1750.  
  1751.  
  1752.  
  1753. <h3 class="wp-block-heading"><strong>The Role of Chefs in Combining Cultures</strong></h3>
  1754.  
  1755.  
  1756.  
  1757. <p>Chefs serve as cultural ambassadors, blending Japanese culinary traditions with global techniques. Notable figures like Nobu Matsuhisa have popularized fusion dishes, incorporating South American flavors into Japanese cuisine. By sourcing diverse ingredients such as truffle oil or quinoa, chefs maintain authenticity while introducing novelty.</p>
  1758.  
  1759.  
  1760.  
  1761. <p>Local chefs also experiment with foreign cuisines, creating hybrid dishes like <a href="https://www.foodinjapan.org/kanto/tokyo-en/curry-bread/">Japanese-style curry bread</a> and teriyaki pizza. These creations resonate with a global audience yet retain Japanese artistry. By balancing innovation with respect for tradition, chefs expand the scope of Japanese cuisine while preserving its essence.</p>
  1762.  
  1763.  
  1764.  
  1765. <h2 class="wp-block-heading"><strong>Japanese Cuisine on the Global Stage</strong></h2>
  1766.  
  1767.  
  1768.  
  1769. <p>Japanese cuisine has achieved immense global recognition, celebrating its unique blend of tradition and innovation. Its impact is evident in both casual dining and fine-dining establishments worldwide.</p>
  1770.  
  1771.  
  1772.  
  1773. <h3 class="wp-block-heading"><strong>Popularity of Sushi and Ramen Worldwide</strong></h3>
  1774.  
  1775.  
  1776.  
  1777. <p>Sushi and ramen have become cultural icons, introduced and embraced across continents. Sushi restaurants flourish in cities like Los Angeles, London, and Sydney, offering classic nigiri, sashimi, and modernized creations such as sushi rolls with avocado and cream cheese. Supermarkets and food delivery platforms have simplified access to sushi, further broadening its reach.</p>
  1778.  
  1779.  
  1780.  
  1781. <p>Ramen, once limited to Japan, has transformed into a global comfort food. Signature bowls, like tonkotsu and miso ramen, are served in eateries from New York to Paris. Variations with locally sourced ingredients or vegan options reflect regional preferences without losing the umami-rich essence of traditional Japanese cooking.</p>
  1782.  
  1783.  
  1784.  
  1785. <h3 class="wp-block-heading"><strong>Japanese Food in Michelin-Starred Restaurants</strong></h3>
  1786.  
  1787.  
  1788.  
  1789. <p>Japanese cuisine dominates the global fine-dining scene, immortalized by its presence in Michelin-starred establishments. In 2023, Japan had over 200 Michelin-starred restaurants, including sushi, kaiseki, and tempura specialties. Renowned chefs like Jiro Ono epitomize precision and dedication, with guests traveling globally for an extraordinary dining experience.</p>
  1790.  
  1791.  
  1792.  
  1793. <p>Outside Japan, cities including Paris, New York, and Singapore host Japanese-inspired Michelin-starred restaurants. Menus blend Japanese techniques with global ingredients, such as French truffle-topped sushi or wagyu <a href="https://www.foodinjapan.org/japan/karubi/">beef</a> paired with European wines. This international acclaim underscores the artistry and culinary depth of Japanese traditions.</p>
  1794.  
  1795.  
  1796.  
  1797. <h2 class="wp-block-heading"><strong>Challenges and Opportunities in the Fusion of Culinary Traditions</strong></h2>
  1798.  
  1799.  
  1800.  
  1801. <p>Japanese cuisine continues to intertwine with global influences, balancing traditional methods with modern innovation. This fusion presents both challenges to authenticity and opportunities for creativity.</p>
  1802.  
  1803.  
  1804.  
  1805. <figure class="wp-block-image is-resized"><img decoding="async" width="1600" height="1199" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA.png" alt="otsumami " class="wp-image-22916" style="aspect-ratio:3/2;object-fit:cover;width:800px" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA.png 1600w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-300x225.png 300w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-1024x767.png 1024w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-768x576.png 768w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-1536x1151.png 1536w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-500x375.png 500w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-800x600.png 800w, https://www.foodinjapan.org/wp-content/uploads/2024/12/AD_4nXc0Na1O2_j9mgPHaZY4zrHMx9PKccii4lqN5xCKU8PSuu_bWezXDDXdie1UMrH_gQTw7efxEUDIhHTpd8j1w3UoFJswbN4_ydwrPiRnlKcPmc09v7kFmRcGdHj1Uzx_P4wUTOl8IA-1280x959.png 1280w" sizes="(max-width: 1600px) 100vw, 1600px" /></figure>
  1806.  
  1807.  
  1808.  
  1809. <p>Photo by Louis Hansel on Unsplash</p>
  1810.  
  1811.  
  1812.  
  1813. <h3 class="wp-block-heading"><strong>Preserving Authenticity Amid Globalization</strong></h3>
  1814.  
  1815.  
  1816.  
  1817. <p>Ensuring culinary authenticity requires careful preservation of Japanese techniques and ingredients. Global adaptations risk diluting traditional values, especially when chefs alter recipes like sushi or miso soup to cater to international tastes. Cultural misinterpretations arise when unique elements, such as Washoku&#8217;s emphasis on seasonality, are overlooked. To maintain authenticity, chefs focus on sourcing native ingredients like soy sauce and mirin and adhering to foundational preparation methods that reflect Japan&#8217;s culinary heritage.</p>
  1818.  
  1819.  
  1820.  
  1821. <p>Balancing modernization and tradition calls for collaboration between global chefs and Japanese culinary artisans. Practices such as using traditional Japanese plating styles or honoring &#8220;one soup, three sides&#8221; can uphold cultural essence, even in fusion dishes. Building awareness of Japanese culinary philosophy globally reinforces its identity in an evolving food landscape.</p>
  1822.  
  1823.  
  1824.  
  1825. <h3 class="wp-block-heading"><strong>Opportunities for Innovation and Creativity</strong></h3>
  1826.  
  1827.  
  1828.  
  1829. <p>The global appreciation for diverse flavors drives innovation within Japanese cuisine. Fusion dishes, such as teriyaki tacos and sushi rolls with avocado, showcase how traditional elements adapt to contemporary preferences. Incorporating international ingredients like truffle or parmesan elevates recipes while generating modern dining experiences. Japanese culinary arts blend seamlessly with global techniques to create unique offerings.</p>
  1830.  
  1831.  
  1832.  
  1833. <p>Chefs leverage this innovation space to expand their creative profiles. Experimentation, such as ramen inspired by regional spices or hybrids like matcha tiramisu, transforms traditional dishes into cross-cultural phenomena. Fine-dining establishments also embrace these trends, delivering delicacies that attract global recognition. Exploring crossover possibilities fosters culinary growth without losing traditional roots.</p>
  1834. <p>The post <a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">The Intersection of Japanese Culinary Traditions and Global Influences: A Flavorful Journey</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1835. ]]></content:encoded>
  1837. <wfw:commentRss>https://www.foodinjapan.org/article/japanese-culinary-traditions/feed/</wfw:commentRss>
  1838. <slash:comments>0</slash:comments>
  1841. </item>
  1842. <item>
  1843. <title>Katsu Sandwich (カツサンド)</title>
  1844. <link>https://www.foodinjapan.org/japan/katsu-sandwich/</link>
  1845. <comments>https://www.foodinjapan.org/japan/katsu-sandwich/#respond</comments>
  1847. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1848. <pubDate>Thu, 12 Dec 2024 12:50:33 +0000</pubDate>
  1849. <category><![CDATA[Japan]]></category>
  1850. <category><![CDATA[Japanese food]]></category>
  1851. <category><![CDATA[katsu]]></category>
  1852. <category><![CDATA[katsu sando]]></category>
  1853. <category><![CDATA[Katsu Sandwich]]></category>
  1854. <category><![CDATA[Local food in Japan]]></category>
  1855. <category><![CDATA[pork tonkatsu]]></category>
  1856. <category><![CDATA[sandwich]]></category>
  1857. <category><![CDATA[tonkatsu]]></category>
  1858. <category><![CDATA[Traditional Food in Japan]]></category>
  1859. <category><![CDATA[カツサンド]]></category>
  1860. <guid isPermaLink="false">https://www.foodinjapan.org/?p=22638</guid>
  1861.  
  1862. <description><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/katsu-sando.avif" class="webfeedsFeaturedVisual" /></p>
  1863. <p>Katsu sandwiches are widely enjoyed across Japan, from upscale Western-style restaurants and hotels to casual bars, where they’ve even become a bit of a status symbol. Their popularity comes from being both convenient to eat and satisfyingly filling. Over time, more creative variations have emerged, featuring unique sauces and different types of breadcrumbs, making them [&#8230;]</p>
  1864. <p>The post <a href="https://www.foodinjapan.org/japan/katsu-sandwich/">Katsu Sandwich (カツサンド)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1865. ]]></description>
  1866. <content:encoded><![CDATA[<p><img src="https://www.foodinjapan.org/wp-content/uploads/2024/12/katsu-sando.avif" class="webfeedsFeaturedVisual" /></p>
  1867. <p>Katsu sandwiches are widely enjoyed across Japan, from upscale Western-style restaurants and hotels to casual bars, where they’ve even become a bit of a status symbol. Their popularity comes from being both convenient to eat and satisfyingly filling. Over time, more creative variations have emerged, featuring unique sauces and different types of breadcrumbs, making them even more appealing nationwide. Now, let&#8217;s get to the article about katsu sandwich.</p>
  1868.  
  1869.  
  1870.  
  1871. <h2 class="wp-block-heading">What is Katsu Sandwich?</h2>
  1872.  
  1873.  
  1874.  
  1875. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="423" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド.jpg" alt="tonkatsu Sandwich" class="wp-image-22743" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド-300x198.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/カツサンド-500x330.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1876.  
  1877.  
  1878.  
  1879. <p>Katsu sandwich, or <em>katsu sando</em>, showcases a crispy pork cutlet nestled between two bread slices. Chefs typically cut these sandwiches into rectangles or triangles, generously seasoning them with tangy tonkatsu sauce and sometimes adding a touch of mustard. While some serve the sandwich with untoasted bread, the classic style always includes shredded cabbage, which adds a delightful crunch to every bite. Often cut into neat rectangles or triangles for easy eating, katsu sandwiches are a popular choice for picnics, quick lunches, or as a convenient grab-and-go option at convenience stores and cafes.</p>
  1880.  
  1881.  
  1882.  
  1883. <h2 class="wp-block-heading">Katsu Sandwich History</h2>
  1884.  
  1885.  
  1886.  
  1887. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07.jpg" alt="Katsu Sandwich half" class="wp-image-22741" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07-300x225.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/20230416-katsusand07-500x375.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1888.  
  1889.  
  1890.  
  1891. <p>The katsu sandwich was first created at a tonkatsu restaurant in Tokyo&#8217;s Shitaya district during the Meiji era, inspired by the needs of geishas who wanted a clean and convenient way to enjoy food without smudging their lipstick. The restaurant’s first proprietress, who grew up with toast and tea as part of her daily life, had the idea to place a tender pork cutlet between specially made, smaller bread slices, making it easy to eat like inari or norimaki. This thoughtful creation, designed for both taste and convenience, became Japan&#8217;s first katsu sandwich, a tradition the restaurant continues to honor.</p>
  1892.  
  1893.  
  1894.  
  1895. <p class="is-style-icon_book">Reference: <a href="https://www.isen-honten.jp/sandwich">Isen Honten</a></p>
  1896.  
  1897.  
  1898.  
  1899. <h2 class="wp-block-heading">Variation of Katsu sando</h2>
  1900.  
  1901.  
  1902.  
  1903. <p>There are several ways to prepare katsu sandwiches, each with its unique flavor. It all starts with the choice of bread. If you use regular sliced bread, changing the thickness, such as 4 or 6 slices, can change the texture. In addition, whether or not you toast the bread will affect the flavor. Using rolls or buns can also create a more distinctive katsu sandwich.</p>
  1904.  
  1905.  
  1906.  
  1907. <p>The choice of sauce also affects the flavor. As well as the classic <a href="https://www.foodinjapan.org/kanto/tokyo-en/tonkatsu/">tonkatsu</a> sauce and medium thick sauce, there are options such as a sauce made by mixing mayonnaise and mustard or using grated ponzu for a Japanese-style arrangement.</p>
  1908.  
  1909.  
  1910.  
  1911. <p>Shredded cabbage is a common side ingredient, but there is room for creativity, such as using cabbage sautéed in consommé. There are also different techniques for finishing the dish. You can spread butter and mustard on the bread or soak it generously in sauce. In addition, allowing the sandwich to rest in its assembled state allows the flavors to meld. By combining these elements, katsu sandwiches become a simple dish that offers a rich variety of flavors to enjoy.</p>
  1912.  
  1913.  
  1914.  
  1915. <h2 class="wp-block-heading">FAQ</h2>
  1916.  
  1917.  
  1918.  
  1919. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1920. <div class="swell-block-faq__item"><dt class="faq_q">What kind of pork is used in a katsu sand?</dt><dd class="faq_a">
  1921. <p>The pork used in katsu sandwiches is mainly &#8220;pork loin,&#8221; which is common. Loin <a href="https://www.foodinjapan.org/japan/karubi/">meat</a> brings a moderate amount of fat and delights diners with its juicy, flavorful texture. Chefs also choose &#8220;tenderloin&#8221; for its leaner profile, which delivers a lighter, more delicate taste to the dish.</p>
  1922. </dd></div>
  1923.  
  1924.  
  1925.  
  1926. <div class="swell-block-faq__item"><dt class="faq_q">What kind of bread is used for katsu sand?</dt><dd class="faq_a">
  1927. <p>Katsu sandwiches typically use &#8216;shokupan&#8217; (Japanese white bread), with chefs assembling the sandwich using 4 or 6 slices. Bakers toast the shokupan to create a crispy exterior that contrasts beautifully with its moist interior. Additionally, some regions introduce variations by using &#8220;koppepan&#8221; (a type of bun) or burger buns, expanding the sandwich&#8217;s culinary possibilities.</p>
  1928. </dd></div>
  1929. </dl>
  1930.  
  1931.  
  1932.  
  1933. <h2 class="wp-block-heading">Katsu Sandwich Recipe</h2>
  1934.  
  1935.  
  1936.  
  1937. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="457" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275.jpg" alt="cutting Katsu Sandwich" class="wp-image-22740" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275-300x214.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/136_1623998275-500x357.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1938.  
  1939.  
  1940.  
  1941. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1942. <h3 class="wp-block-heading">Ingredients for Katsu Sandwich</h3>
  1943.  
  1944.  
  1945.  
  1946. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Katsu Sandwich for 4 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Pork shoulder for grilling</td><td>200g</td></tr><tr><td>Flour </td><td>30-50g</td></tr><tr><td>Egg </td><td>50g</td></tr><tr><td>Breadcrumbs </td><td>50-70g</td></tr><tr><td>Cabbage (shredded) </td><td>100g</td></tr><tr><td>Worcestershire sauce</td><td>70g</td></tr><tr><td>Tomato ketchup</td><td>70g</td></tr><tr><td>Sesame oil </td><td>5g</td></tr><tr><td>Mustard butter</td><td>28g</td></tr><tr><td>Bread </td><td>30g</td></tr></tbody></table></figure>
  1947. </div></div>
  1948.  
  1949.  
  1950.  
  1951. <div class="wp-block-group is-stack is-style-dent_box">
  1952. <h3 class="wp-block-heading">How to make Katsu Sandwich?</h3>
  1953.  
  1954.  
  1955.  
  1956. <div class="swell-block-step" data-num-style="circle">
  1957. <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 Cutlet</div><div class="swell-block-step__body">
  1958. <p>Coat the grilled pork shoulder with flour, then dip it in a beaten egg. Then, cover the pork with breadcrumbs to create an even coating. Fry the breaded pork until golden and crispy, then set aside to cool slightly.</p>
  1959. </div></div>
  1960.  
  1961.  
  1962.  
  1963. <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 Sandwich</div><div class="swell-block-step__body">
  1964. <p>Mix Worcestershire sauce, ketchup, and a small amount of sesame oil in a bowl. Dip the cutlet into the sauce mixture, ensuring it is fully coated. Spread mustard butter evenly on one side of each bread slice.</p>
  1965. </div></div>
  1966.  
  1967.  
  1968.  
  1969. <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">
  1970. <p>Place shredded cabbage on one slice of bread. Add the sauced cutlet on top of the cabbage, then layer more cabbage over the cutlet. Top with the second slice of bread and gently press down. Slice the sandwich into your desired shape, garnish with parsley, and serve.</p>
  1971. </div></div>
  1972. </div>
  1973. </div>
  1974.  
  1975.  
  1976.  
  1977. <h2 class="wp-block-heading">Where to buy Katsu Sandwich?</h2>
  1978.  
  1979.  
  1980.  
  1981. <h3 class="wp-block-heading">Choushiya (チョウシ屋)</h3>
  1982.  
  1983.  
  1984.  
  1985. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya.jpg" alt="" class="wp-image-22719" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/choushiya-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  1986.  
  1987.  
  1988.  
  1989. <p>The volume charms you, and the sandwich boasts a 5.6cm thickness with a delicious cutlet nestled between two bread layers complete with crispy ears! The nostalgic flavor comes alive with the sweet original sauce that permeates every bite!</p>
  1990.  
  1991.  
  1992.  
  1993. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/KEybrrpW4V1MwYkY6" target="_blank" rel="noreferrer noopener">3-11-6 Ginza, Chuo Ward, Tokyo</a><br>Phone number: 03-3541-2982<br>Hours open: 11:00-14:00, 16:00-18:00&nbsp;<br>Website: <a href="https://tabelog.com/tokyo/A1301/A130101/13012798/" target="_blank" rel="noreferrer noopener">https://tabelog.com/</a></p>
  1994.  
  1995.  
  1996.  
  1997. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.2484900027252!2d139.76630717578735!3d35.67088297259057!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188be0df055a21%3A0xd0bd20ba6e2f2d4f!2sChoushiya!5e0!3m2!1sen!2sph!4v1732846837119!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  1998.  
  1999.  
  2000.  
  2001. <h3 class="wp-block-heading">Imakatsu Ginza (銀座イマカツ)</h3>
  2002.  
  2003.  
  2004.  
  2005. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2.jpg" alt="Katsu Sandwich from imakatsu ginza" class="wp-image-22737" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/res-2-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2006.  
  2007.  
  2008.  
  2009. <p>Known as the first pork cutlet restaurant in Ginza, the restaurant&#8217;s fillet cutlet sandwich has a moderate thickness of looks and is elegant like Ginza. A refreshing, soft cutlet and moist bread are soaked with specially selected tonkatsu sauce.&nbsp;</p>
  2010.  
  2011.  
  2012.  
  2013. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/FVWG7s3JezyQHz44A" target="_blank" rel="noreferrer noopener">Ginza 4-13-18 Chuo Ward, Tokyo</a><br>Phone number: 03-3543-1029<br>Hours open: 11:00~15:30LO, 18:00~21:30LO<br>Website: <a href="https://www.grasseeds.jp/imakatsu/" target="_blank" rel="noreferrer noopener">https://www.grasseeds.jp/imakatsu/</a></p>
  2014.  
  2015.  
  2016.  
  2017. <iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.300891767037!2d139.76616977578718!3d35.66959247259096!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188be0bc23b7e3%3A0x5c06a70220333345!2sImakatsu%20Ginza!5e0!3m2!1sen!2sph!4v1732847580666!5m2!1sen!2sph" width="100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe>
  2018.  
  2019.  
  2020.  
  2021. <h2 class="wp-block-heading">Takeaway</h2>
  2022.  
  2023.  
  2024.  
  2025. <figure class="wp-block-image size-full"><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094.jpg" alt="Katsu Sandwich Andersen" class="wp-image-22739" srcset="https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094.jpg 640w, https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094-300x200.jpg 300w, https://www.foodinjapan.org/wp-content/uploads/2024/11/an_20190501_045-thumb-940x627-16094-500x334.jpg 500w" sizes="(max-width: 640px) 100vw, 640px" /></figure>
  2026.  
  2027.  
  2028.  
  2029. <p>Whether enjoyed as a quick snack or a satisfying meal, its simplicity and taste have made it a favorite across Japan. If you ever visit Japan, don’t miss the chance to try an authentic katsu sando. From convenience stores to upscale cafes, there’s a version for every taste. Treat yourself to this delicious creation and experience a true taste of Japan!</p>
  2030.  
  2031.  
  2032.  
  2033. <p class="is-style-bg_stripe has-border -border03">You can try out other sandwiches and breads in Japan we recommend below!</p>
  2034.  
  2035.  
  2036. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2037. <div class="p-blogCard__inner">
  2038. <span class="p-blogCard__caption">fruit sandwich</span>
  2039. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2023/04/25401759_m-300x169.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2040. <a class="p-blogCard__title" href="https://www.foodinjapan.org/japan/fruit-sandwich/">Fruit sandwich (フルーツサンド)</a>
  2041. <span class="p-blogCard__excerpt">If you consider yourself a food enthusiast and enjoy trying unique and tasty snacks or desserts, then you should give the Fruit Sandwich in Japan a try. This&#8230;</span> </div>
  2042. </div>
  2043. </div>
  2044. </div>
  2045.  
  2046. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2047. <div class="p-blogCard__inner">
  2048. <span class="p-blogCard__caption">curry pan</span>
  2049. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/1f5f4e0b-1201356_s-1-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2050. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/curry-bread/">Curry Bread (カレーパン)</a>
  2051. <span class="p-blogCard__excerpt">Introduction to Curry Bread Are you one of those people who like to eat Japanese bread? Have you heard of Curry bread somewhere or even on some anime and Jap&#8230;</span> </div>
  2052. </div>
  2053. </div>
  2054. </div>
  2055.  
  2056. <div class="swell-block-postLink"> <div class="p-blogCard -internal" data-type="type1" data-onclick="clickLink">
  2057. <div class="p-blogCard__inner">
  2058. <span class="p-blogCard__caption">melon bread</span>
  2059. <div class="p-blogCard__thumb c-postThumb"><figure class="c-postThumb__figure"><img decoding="async" src="https://www.foodinjapan.org/wp-content/uploads/2022/06/b61fd75b-4609955_s-300x200.jpg" alt="" class="c-postThumb__img u-obf-cover" width="320" height="180"></figure></div> <div class="p-blogCard__body">
  2060. <a class="p-blogCard__title" href="https://www.foodinjapan.org/kanto/tokyo-en/melon-pan/">Melon pan (メロンパン)</a>
  2061. <span class="p-blogCard__excerpt">Melon bread is almost always seen when you go to a bakery, convenience stores and supermarkets. The inside is fluffy and the outside is crispy. It&#8217;s also fun&#8230;</span> </div>
  2062. </div>
  2063. </div>
  2064. </div><p>The post <a href="https://www.foodinjapan.org/japan/katsu-sandwich/">Katsu Sandwich (カツサンド)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2065. ]]></content:encoded>
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  2071. </item>
  2072. </channel>
  2073. </rss>
  2074.  

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