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  11. <title>Food in Japan</title>
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  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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  25. <title>Food in Japan</title>
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  30. <item>
  31. <title>Bonjiri (ぼんじり)</title>
  32. <link>https://www.foodinjapan.org/japan/bonjiri/</link>
  33. <comments>https://www.foodinjapan.org/japan/bonjiri/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Sat, 19 Apr 2025 11:23:02 +0000</pubDate>
  37. <category><![CDATA[Japan]]></category>
  38. <category><![CDATA[bonjiri]]></category>
  39. <category><![CDATA[chicken]]></category>
  40. <category><![CDATA[chicken tail]]></category>
  41. <category><![CDATA[Japanese food]]></category>
  42. <category><![CDATA[Local food in Japan]]></category>
  43. <category><![CDATA[skewer]]></category>
  44. <category><![CDATA[Traditional Food in Japan]]></category>
  45. <category><![CDATA[ぼんじり]]></category>
  46. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25553</guid>
  47.  
  48. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bf44666e042b4fcb870b78d544ae829f.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='849'%20height='370'%20viewBox='0%200%20849%20370'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bf44666e042b4fcb870b78d544ae829f.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  49. <p>Bonjiri is a flavorful and juicy cut of chicken enjoyed in Japan, especially as yakitori. Known for its rich taste and unique texture, this bite-sized delicacy has a special charm that sets it apart from other chicken cuts. Whether you&#8217;re a fan of grilled skewers or simply curious about Japanese cuisine, there&#8217;s more to bonjiri [&#8230;]</p>
  50. <p>The post <a href="https://www.foodinjapan.org/japan/bonjiri/">Bonjiri (ぼんじり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  51. ]]></description>
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  53. <p>Bonjiri is a flavorful and juicy cut of chicken enjoyed in Japan, especially as yakitori. Known for its rich taste and unique texture, this bite-sized delicacy has a special charm that sets it apart from other chicken cuts. Whether you&#8217;re a fan of grilled skewers or simply curious about Japanese cuisine, there&#8217;s more to bonjiri than meets the eye. Read on to discover what makes it so irresistible!</p>
  54.  
  55.  
  56.  
  57. <h2 class="wp-block-heading">What is Bonjiri?</h2>
  58.  
  59.  
  60.  
  61. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="422" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjiri.jpg" alt="raw bonjiri" class="wp-image-25615"/></noscript><img decoding="async" width="640" height="422" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='422'%20viewBox='0%200%20640%20422'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjiri.jpg" alt="raw bonjiri" class="lazyload wp-image-25615"/></figure>
  62.  
  63.  
  64.  
  65. <p>Bonjiri (ぼんじり) is a popular type of yakitori (grilled chicken skewer) in Japan, made from the tail of the chicken. Known for its rich flavor, tender texture, and high-fat content, making it especially juicy and delicious when grilled over charcoal.<br>Since Bonjiri comes from the base of the tail, where the chicken&#8217;s tailbone connects to the body. It has a slightly crispy exterior when grilled while remaining succulent inside. Its high fat content also gives it a unique umami taste, making it a favorite among yakitori lovers.<br>Locals often season this with salt (shio) or yakitori sauce (tare) before grilling it. It pairs well with beer or sake and is found at izakayas (Japanese pubs) and yakitori specialty restaurants.</p>
  66.  
  67.  
  68.  
  69. <h2 class="wp-block-heading">Bonjiri Name History</h2>
  70.  
  71.  
  72.  
  73. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="356" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/skewer.jpg" alt="bonjiri on stick" class="wp-image-25614"/></noscript><img decoding="async" width="640" height="356" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='356'%20viewBox='0%200%20640%20356'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/skewer.jpg" alt="bonjiri on stick" class="lazyload wp-image-25614"/></figure>
  74.  
  75.  
  76.  
  77. <p>The name &#8220;Bonjiri&#8221; comes from the Hinamatsuri song and the word &#8220;bonbori&#8221; (lantern), as the chicken tail resembles a small lantern. The name combines &#8220;bon&#8221; (lantern) and &#8220;jiri&#8221; (buttocks).</p>
  78.  
  79.  
  80.  
  81. <p>In some regions, it is also called &#8220;tail,&#8221; &#8220;hana,&#8221; or &#8220;gonbo,&#8221; but these names are not widely used. The terminology can also vary based on the chicken&#8217;s sex—&#8221;bonjiri&#8221; refers to the tail of a male chicken, while for females, it is sometimes called &#8220;misaki.&#8221; Male bonjiri is firmer due to developed muscles, whereas female bonjiri is softer. Interestingly, the equivalent cut in beef is called &#8220;ichibo.&#8221;</p>
  82.  
  83.  
  84.  
  85. <h2 class="wp-block-heading">Nutrional Information</h2>
  86.  
  87.  
  88.  
  89. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjir-2.jpg" alt="Bonjiri (鶏びあ)" class="wp-image-25613"/></noscript><img decoding="async" width="640" height="481" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjir-2.jpg" alt="Bonjiri (鶏びあ)" class="lazyload wp-image-25613"/></figure>
  90.  
  91.  
  92.  
  93. <p>Chicken thigh meat, especially from Nagoya Cochin, is rich in fat and calories, earning it the nickname &#8220;otoro (fatty tuna) of chicken.&#8221; Per 100g, it contains 345kcal, 11.7g of protein, 33.1g of fat, and less than 0.1g of carbohydrates. While its high-fat content contributes to its juiciness and makes it filling. The excessive consumption can lead to fat accumulation, so moderation is advised.</p>
  94.  
  95.  
  96.  
  97. <h2 class="wp-block-heading">FAQ</h2>
  98.  
  99.  
  100.  
  101. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  102. <div class="swell-block-faq__item"><dt class="faq_q">What part of the chicken is bonjiri?</dt><dd class="faq_a">
  103. <p>It is the triangular piece of meat located near the base of the chicken&#8217;s tail, around the tailbone. It&#8217;s a relatively rare cut known for its high fat content and juicy flavor. </p>
  104. </dd></div>
  105.  
  106.  
  107.  
  108. <div class="swell-block-faq__item"><dt class="faq_q">Is there anything specific to keep in mind when preparing bonjiri?</dt><dd class="faq_a">
  109. <p>It has a lump of fat known as the &#8220;oil gland&#8221; (aburatsubo). Removing this before cooking is key to enjoying its best flavor, as it helps prevent a distinct gamey odor.</p>
  110. </dd></div>
  111. </dl>
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  113.  
  114.  
  115.  
  116. <h2 class="wp-block-heading">Takeaway</h2>
  117.  
  118.  
  119.  
  120. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjiri_web_640_640.jpg" alt="CHICKEN SKEWER" class="wp-image-25616"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bonjiri_web_640_640.jpg" alt="CHICKEN SKEWER" class="lazyload wp-image-25616"/></figure>
  121.  
  122.  
  123.  
  124. <p>Bonjiri is a delicious and unique part of Japanese yakitori that offers a perfect balance of juiciness and rich flavor. Whether you&#8217;re visiting an izakaya or exploring a local yakitori stand, it&#8217;s definitely worth trying for an authentic taste of Japan. Be sure to order some bonjiri and savor its one-of-a-kind texture and taste—you might just discover a new favorite!</p>
  125.  
  126.  
  127.  
  128. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about bonjiri, you might also want to try other flavorful yakitori cuts like <a href="https://www.foodinjapan.org/japan/tsukune/">tsukune </a>(chicken meatballs), tebasaki (chicken wings), or rebā (chicken liver) for a full yakitori experience!</p>
  129. <p>The post <a href="https://www.foodinjapan.org/japan/bonjiri/">Bonjiri (ぼんじり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  130. ]]></content:encoded>
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  133. <slash:comments>0</slash:comments>
  136. </item>
  137. <item>
  138. <title>Think You Know Sushi? Explore 10 Unique Local Styles from Japan</title>
  139. <link>https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/</link>
  140. <comments>https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/#respond</comments>
  142. <dc:creator><![CDATA[ryo]]></dc:creator>
  143. <pubDate>Fri, 18 Apr 2025 15:36:44 +0000</pubDate>
  144. <category><![CDATA[Article]]></category>
  145. <category><![CDATA[Local sushi]]></category>
  146. <category><![CDATA[sushi]]></category>
  147. <category><![CDATA[Traditional Food in Japan]]></category>
  148. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26415</guid>
  149.  
  150. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='675'%20viewBox='0%200%20900%20675'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  151. <p>Surrounded by the sea, Japan boasts an abundance of seafood, which has led to the development of unique food cultures in its various regions. While sushi is popular throughout the country, a wide variety of sushi styles have emerged, utilizing different local ingredients and preparation methods. From Hokuriku&#8217;s pressed sushi and Tohoku&#8217;s fermented sushi to [&#8230;]</p>
  152. <p>The post <a href="https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/">Think You Know Sushi? Explore 10 Unique Local Styles from Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  153. ]]></description>
  154. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='675'%20viewBox='0%200%20900%20675'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Unique-Local-Styles-Sushi.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  155. <p>Surrounded by the sea, Japan boasts an abundance of seafood, which has led to the development of unique food cultures in its various regions. While sushi is popular throughout the country, a wide variety of sushi styles have emerged, utilizing different local ingredients and preparation methods. From Hokuriku&#8217;s pressed sushi and Tohoku&#8217;s fermented sushi to Kansai&#8217;s rolled sushi and Kyushu&#8217;s fresh-caught sushi, each prefecture offers its own distinctive sushi. When traveling or dining out, enjoying local sushi provides a deeper connection to the history and culture of the region.</p>
  156.  
  157.  
  158.  
  159. <h2 class="wp-block-heading">Unique Local Styles Sushi in Japan</h2>
  160.  
  161.  
  162.  
  163. <h3 class="wp-block-heading">Akita Prefecture</h3>
  164.  
  165.  
  166.  
  167. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2021/08/c0f7a6e3-d7579301ef314ab08ac621f542dd86de.jpg" alt="Hatahata Sushi (ハタハタ寿司)" class="wp-image-9046" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/08/c0f7a6e3-d7579301ef314ab08ac621f542dd86de.jpg" alt="Hatahata Sushi (ハタハタ寿司)" class="lazyload wp-image-9046" style="width:800px"/></figure>
  168.  
  169.  
  170.  
  171. <p>Hatahata-zushi represents a traditional Akita dish where locals ferment rice and <em>koji</em> (rice malt) with sandfish (<em>hatahata</em>). This type of <em>iizushi</em> (sushi fermented with rice) requires cooks to salt the fish, layer it with rice and <em>koji</em>, and ferment the mixture for several weeks. People developed this preservation technique for winter consumption. Chefs characteristically press it firm using bamboo leaves and weights, with pickling methods that vary across different locales.</p>
  172.  
  173.  
  174.  
  175. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/tohoku/hatahata-sushi/">Hatahata-zushi here</a></p>
  176.  
  177.  
  178.  
  179. <h3 class="wp-block-heading">Toyama Prefecture</h3>
  180.  
  181.  
  182.  
  183. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="418" src="https://www.foodinjapan.org/wp-content/uploads/2021/06/20200215-1662-1-2-toyama-prefecture-specialty-foods.jpg" alt="Masu Zushi (鱒寿司)" class="wp-image-9152" style="width:800px"/></noscript><img decoding="async" width="640" height="418" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='418'%20viewBox='0%200%20640%20418'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/06/20200215-1662-1-2-toyama-prefecture-specialty-foods.jpg" alt="Masu Zushi (鱒寿司)" class="lazyload wp-image-9152" style="width:800px"/></figure>
  184.  
  185.  
  186.  
  187. <p>Masu-zushi is pressed sushi featuring vinegared cherry salmon (<em>sakura masu</em>) and vinegared rice, wrapped in bamboo leaves. Developed as a preserved food since the Edo period, the traditional method of maturing it in cedar barrels persists. It gained nationwide fame as an <em>ekiben</em> (station bento box), with flavors differing between shops based on the artisan&#8217;s specific balance of salt and vinegar. </p>
  188.  
  189.  
  190.  
  191. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chubu/toyama/masu-zushi/">Masu-zushi here</a></p>
  192.  
  193.  
  194.  
  195. <h3 class="wp-block-heading">Ishikawa Prefecture</h3>
  196.  
  197.  
  198.  
  199. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2021/05/fd48f399-sasa-sushi-1024x1024.jpeg" alt="sasa sushi" class="wp-image-2834" style="width:800px"/></noscript><img decoding="async" width="1024" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/05/fd48f399-sasa-sushi-1024x1024.jpeg" alt="sasa sushi" class="lazyload wp-image-2834" style="width:800px"/></figure>
  200.  
  201.  
  202.  
  203. <p>Sasa-zushi is pressed sushi with vinegared rice and seafood wrapped in bamboo (<em>sasa</em>) leaves. Originating as a preserved food in the Kaga domain, the natural fragrance and antibacterial properties of the bamboo leaves help keep the ingredients fresh. Its vibrant appearance, often with layered red and white ingredients, makes it a popular choice for celebratory meals. </p>
  204.  
  205.  
  206.  
  207. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chubu/toyama/masu-zushi/">Sasa-zushi here</a></p>
  208.  
  209.  
  210.  
  211. <h3 class="wp-block-heading">Fukui Prefecture</h3>
  212.  
  213.  
  214.  
  215. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2021/09/d1c56fa1-saba-zushi.jpg" alt="saba zushi" class="wp-image-4088" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/09/d1c56fa1-saba-zushi.jpg" alt="saba zushi" class="lazyload wp-image-4088" style="width:800px"/></figure>
  216.  
  217.  
  218.  
  219. <p>Saba-zushi features salt-cured mackerel (<em>saba</em>) atop vinegared rice. Merchants introduced it to Kyoto from the Wakasa region via the &#8220;Saba Kaido&#8221; (Mackerel Road). Diners appreciate the exquisite balance between the firmly cured fish and the well-vinegared rice.</p>
  220.  
  221.  
  222.  
  223. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kansai/kyoto/saba-sushi/">Saba-zushi here</a></p>
  224.  
  225.  
  226.  
  227. <h3 class="wp-block-heading">Tokyo Metropolis</h3>
  228.  
  229.  
  230.  
  231. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="320" src="https://www.foodinjapan.org/wp-content/uploads/2021/03/b01e0f9f-a11e53ce77c1266c3616036c1dfd02ef.jpeg" alt="Bekko Sushi (べっこうずし)" class="wp-image-8854" style="width:800px"/></noscript><img decoding="async" width="640" height="320" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='320'%20viewBox='0%200%20640%20320'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/03/b01e0f9f-a11e53ce77c1266c3616036c1dfd02ef.jpeg" alt="Bekko Sushi (べっこうずし)" class="lazyload wp-image-8854" style="width:800px"/></figure>
  232.  
  233.  
  234.  
  235. <p>Bekko sushi features fresh white fish from the Izu Islands region marinated in spicy chili soy sauce. Furthermore, the dish earned its name &#8220;tortoiseshell sushi&#8221; because the pickled fish develops a distinctive tortoiseshell-colored sheen. Additionally, common fish varieties used include sea bream, tuna, and bonito.</p>
  236.  
  237.  
  238.  
  239. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kanto/tokyo-en/bekko-sushi/">Bekko sushi here</a></p>
  240.  
  241.  
  242.  
  243. <h3 class="wp-block-heading">Nara Prefecture</h3>
  244.  
  245.  
  246.  
  247. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2022/03/f86da81d-img_2954.jpg" alt="kakinoha sushi" class="wp-image-6742" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/03/f86da81d-img_2954.jpg" alt="kakinoha sushi" class="lazyload wp-image-6742" style="width:800px"/><figcaption class="wp-element-caption">kakinoha zushi</figcaption></figure>
  248.  
  249.  
  250.  
  251. <p>Kaki-no-ha-zushi is a preserved food made by wrapping mackerel or salmon on vinegared rice with persimmon (<em>kaki</em>) leaves. Adapted to the inland climate of the Nara Basin, the tannins in the leaves act as a natural preservative. It is known for its simple, rustic flavor. </p>
  252.  
  253.  
  254.  
  255. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kansai/kakinoha-zushi/">Kaki-no-ha-zushi here</a></p>
  256.  
  257.  
  258.  
  259. <h3 class="wp-block-heading"><strong>Ooita Prefecture</strong></h3>
  260.  
  261.  
  262.  
  263. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokusan-27.jpg" alt="Hitan sushi on big plate" class="wp-image-25969" style="width:800px"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokusan-27.jpg" alt="Hitan sushi on big plate" class="lazyload wp-image-25969" style="width:800px"/></figure>
  264.  
  265.  
  266.  
  267. <p>Originating from Hita City in Oita Prefecture, Hitan Sushi presents a distinctive regional interpretation of sushi that highlights local ingredients. This style departs from conventional sushi traditions by incorporating inventive combinations such as vinegared rice and vegetables encased in pickled mustard greens. Hitan Sushi represents a creative adaptation of Japanese culinary traditions, characterized by colorful presentations and strong connections to local food culture.</p>
  268.  
  269.  
  270.  
  271. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/">Hitan sushi here</a></p>
  272.  
  273.  
  274.  
  275. <h3 class="wp-block-heading">Okayama Prefecture</h3>
  276.  
  277.  
  278.  
  279. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg" alt="Mamakari sushi" class="wp-image-22687" style="width:800px"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/11/4088311_s.jpg" alt="Mamakari sushi" class="lazyload wp-image-22687" style="width:800px"/></figure>
  280.  
  281.  
  282.  
  283. <p>Mamakarī-zushi is a local specialty of the Setouchi region, featuring vinegared Japanese sardinella (<em>sappa</em>) on vinegared rice. The name amusingly means &#8220;so delicious you have to borrow more rice.&#8221; The small fish are prepared so even the bones become tender. </p>
  284.  
  285.  
  286.  
  287. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chugoku/okayama/mamakari/">Mamakarī-zushi here</a></p>
  288.  
  289.  
  290.  
  291. <h3 class="wp-block-heading">Yamaguchi Prefecture</h3>
  292.  
  293.  
  294.  
  295. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="639" height="490" src="https://www.foodinjapan.org/wp-content/uploads/2022/07/3ecd95ec-60935e1bf46f7e06334ec508-e1657002648222.jpeg" alt="Iwakuni sushi (岩国寿司)" class="wp-image-10000" style="width:800px"/></noscript><img decoding="async" width="639" height="490" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='639'%20height='490'%20viewBox='0%200%20639%20490'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/07/3ecd95ec-60935e1bf46f7e06334ec508-e1657002648222.jpeg" alt="Iwakuni sushi (岩国寿司)" class="lazyload wp-image-10000" style="width:800px"/></figure>
  296.  
  297.  
  298.  
  299. <p>Iwakuni-zushi is a visually stunning pressed sushi made by layering five colorful ingredients in a wooden mold. <em>Interestingly</em>, it&#8217;s said to have been introduced to Edo by the lord of Iwakuni domain during his sankin-kōtai (alternate attendance). Its layered cross-section is part of its appeal.</p>
  300.  
  301.  
  302.  
  303. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/chugoku/yamaguchi/iwakuni-sushi/">Iwakuni-zushi here</a></p>
  304.  
  305.  
  306.  
  307. <h3 class="wp-block-heading">Kochi Prefecture</h3>
  308.  
  309.  
  310.  
  311. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/kokera2-2.jpg" alt="Kokera Sushi" class="wp-image-17913" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/01/kokera2-2.jpg" alt="Kokera Sushi" class="lazyload wp-image-17913" style="width:800px"/><figcaption class="wp-element-caption">出典：<a href="https://kokerazushi.base.shop/">こけらや総本店</a></figcaption></figure>
  312.  
  313.  
  314.  
  315. <p>Kochi Prefecture&#8217;s Kokera Sushi represents a type of Oshi Sushi that combines yuzu-vinegar seasoned rice with ingredients like shiitake mushrooms, carrots, and kinshi eggs. <em>Traditionally</em>, chefs carefully layer this mixture in a square wooden mold to create a substantial 3-sho (roughly 10 kg) block of pressed sushi.</p>
  316.  
  317.  
  318.  
  319. <p class="is-style-icon_info">Details on <a href="https://www.foodinjapan.org/shikoku/kouchi/kokera-sushi/">Kokera sushi here</a></p>
  320.  
  321.  
  322.  
  323. <h2 class="wp-block-heading">Conclusion of Unique Local Styles Sushi</h2>
  324.  
  325.  
  326.  
  327. <p>Unique Local Styles of Sushi, each reflecting the local climate, history, and abundance of ingredients, tell a story of the depth of Japanese food culture. <strong>From</strong> traditional fermented sushi to pressed, rolled, and scattered varieties, distinct regional techniques and flavors have been passed down through generations and cherished during festivals and celebrations. <strong>Moreover</strong>, this kind of region-specific sushi transcends mere cuisine, playing a vital role as part of local identity and cultural heritage. <strong>However</strong>, changes in modern lifestyles have made passing down some traditions challenging. <strong>Nevertheless</strong>, they continue to be preserved through the dedicated efforts of local people and communities. <strong>So</strong>, when you visit Japan, be sure to savor the unique sushi from various regions and immerse yourself in the history and culture behind them.</p>
  328.  
  329.  
  330.  
  331. <p class="is-style-bg_stripe">Check more various <a href="https://www.foodinjapan.org/?s=sushi">sushi here</a></p>
  332. <p>The post <a href="https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/">Think You Know Sushi? Explore 10 Unique Local Styles from Japan</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  333. ]]></content:encoded>
  335. <wfw:commentRss>https://www.foodinjapan.org/article/think-you-know-sushi-explore-10-unique-local-styles-from-japan/feed/</wfw:commentRss>
  336. <slash:comments>0</slash:comments>
  339. </item>
  340. <item>
  341. <title>Teishoku (定食）</title>
  342. <link>https://www.foodinjapan.org/japan/teishoku/</link>
  343. <comments>https://www.foodinjapan.org/japan/teishoku/#respond</comments>
  345. <dc:creator><![CDATA[ngothuyhuong]]></dc:creator>
  346. <pubDate>Fri, 18 Apr 2025 12:30:57 +0000</pubDate>
  347. <category><![CDATA[Japan]]></category>
  348. <category><![CDATA[grilled fish]]></category>
  349. <category><![CDATA[set meal]]></category>
  350. <category><![CDATA[sukiyaki]]></category>
  351. <category><![CDATA[teishoku]]></category>
  352. <category><![CDATA[tempura]]></category>
  353. <category><![CDATA[tonkatsu]]></category>
  354. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25464</guid>
  355.  
  356. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  357. <p>A staple of Japanese cooking, teishoku provides a well-balanced and harmonious eating experience that has fed generations. Teishoku is more than simply a quick meal it&#8217;s the epitome of Japanese cooking philosophy, in which every component works together to create harmony on the plate. What is Teishoku? One of the basic meal formats in Japanese [&#8230;]</p>
  358. <p>The post <a href="https://www.foodinjapan.org/japan/teishoku/">Teishoku (定食）</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  359. ]]></description>
  360. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20231125_052942775.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  361. <p>A staple of Japanese cooking, teishoku provides a well-balanced and harmonious eating experience that has fed generations. Teishoku is more than simply a quick meal it&#8217;s the epitome of Japanese cooking philosophy, in which every component works together to create harmony on the plate.</p>
  362.  
  363.  
  364.  
  365. <h2 class="wp-block-heading">What is Teishoku?</h2>
  366.  
  367.  
  368.  
  369. <p>One of the basic meal formats in Japanese restaurants is teishoku (定食). Combining the words &#8220;一定&#8221; (fixed) with &#8220;食事献立&#8221; (meal menu), the term literally translates to &#8220;fixed meal.&#8221; Japanese eateries frequently serve dishes like &#8220;Tonkatsu Teishoku,&#8221; in which the name of the main course comes before &#8220;teishoku.&#8221;</p>
  370.  
  371.  
  372.  
  373. <p>Steamed rice (gohan), soup (usually miso), pickled vegetables (tsukemono), and a main course (okazu), which may include vegetables, fish, or meat, are the usual components of a teishoku. Although the focal point of teishoku is frequently the main dish, rice truly takes centre stage. In contrast to Western course dining or à la carte selections, this meal arrangement enables guests to enjoy many menu items at once because all dishes are presented on the table simultaneously.</p>
  374.  
  375.  
  376.  
  377. <h3 class="wp-block-heading">Rice in Teishoku</h3>
  378.  
  379.  
  380.  
  381. <p>For ages, rice has had a special place in Japanese society. Rice output (measured in &#8220;kokudaka&#8221;) was a sign of prosperity in the early modern era. Rice is the main dish (shushoku) in Japanese cuisine, whereas side dishes are considered supporting components (fukushoku).</p>
  382.  
  383.  
  384.  
  385. <p>In Kyoto, side dishes are referred to as &#8220;omawari&#8221; (that which goes around), highlighting the fact that rice is the main course and other foods are served around it. The traditional teishoku structure, which features rice as the major ingredient and side dishes as complimentary aspects, produces a logical daily meal pattern that delivers delightful diversity and nutritious balance, even if modern Japan offers numerous alternatives, such as bread and noodles.</p>
  386.  
  387.  
  388.  
  389. <h2 class="wp-block-heading">History</h2>
  390.  
  391.  
  392.  
  393. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20230810_232511539.jpg" alt="" class="wp-image-25814"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/PXL_20230810_232511539.jpg" alt="" class="lazyload wp-image-25814"/></figure>
  394.  
  395.  
  396.  
  397. <h3 class="wp-block-heading">The origin of Teishoku</h3>
  398.  
  399.  
  400.  
  401. <p>The origins of teishoku (Japanese set meals) date back to ancient times, with traces appearing in literature from the Heian period (794-1185). Even then, teishoku had the same basic structure we recognize today: white rice as the main dish, accompanied by several side dishes and soup. This basic arrangement has remained remarkably consistent over the centuries.</p>
  402.  
  403.  
  404.  
  405. <h3 class="wp-block-heading">Heian Period</h3>
  406.  
  407.  
  408.  
  409. <p>During the Heian period, the food culture of the imperial court and nobility developed in a unique way. Their tables featured diverse dishes highlighting seasonal ingredients, including early forms of what we now call teishoku.</p>
  410.  
  411.  
  412.  
  413. <h3 class="wp-block-heading">Edo Period</h3>
  414.  
  415.  
  416.  
  417. <p>As cities grew during the Edo period (1603-1868), townspeople enjoyed increasingly affluent lives and fostered diverse food cultures. Teishoku became popular not only in ordinary households, but also as favorite dining places for the common people.</p>
  418.  
  419.  
  420.  
  421. <p>Commoners valued teishoku restaurants as places where they could conveniently enjoy balanced meals. These establishments typically offered menus based on fish and vegetables-traditional Japanese ingredients-with careful attention to nutritional balance.</p>
  422.  
  423.  
  424.  
  425. <h3 class="wp-block-heading">Showa Era</h3>
  426.  
  427.  
  428.  
  429. <p>Japanese eating habits changed dramatically during the Showa Period (1926-1989), especially during the economic boom. Teishoku restaurants became popular as places where busy people could eat quickly and easily without the hassle of cooking at home.</p>
  430.  
  431.  
  432.  
  433. <p>From the mid to late Showa era, family restaurants spread rapidly throughout Japan. These establishments allowed families and friends to dine together in a casual setting with a variety of menu options.</p>
  434.  
  435.  
  436.  
  437. <h3 class="wp-block-heading">Teishoku in Modern Times</h3>
  438.  
  439.  
  440.  
  441. <p>In today&#8217;s Japan, teishoku holds a special place among the country&#8217;s diverse food cultures. Traditional set meals are enjoying renewed appreciation amid trends that emphasize health consciousness, local food movements, and sustainable consumption of locally produced ingredients.</p>
  442.  
  443.  
  444.  
  445. <h2 class="wp-block-heading">Nutritional Balance in Teishoku</h2>
  446.  
  447.  
  448.  
  449. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="599" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Health-Benefit-visual-selection-1-1024x599.png" alt="" class="wp-image-25714"/></noscript><img decoding="async" width="1024" height="599" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='599'%20viewBox='0%200%201024%20599'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/Health-Benefit-visual-selection-1-1024x599.png" alt="" class="lazyload wp-image-25714"/></figure>
  450.  
  451.  
  452.  
  453. <p>Nutritional balance is still important when thinking about healthy eating. Protein should make up 11–20% of the PFC balance, fat should make up 20–30%, and carbs should make up 50–65%. By mixing rice, broth, meat or fish protein, and vegetables, seaweed, or beans as side dishes, teishoku naturally strikes this equilibrium.</p>
  454.  
  455.  
  456.  
  457. <p>Teishoku&#8217;s proportionate rice-to-side dish ratio helps people avoid consuming too much protein and fat. One major benefit of teishoku is that it provides an easy approach to maintain dietary balance in a world where nutritional imbalance is frequent.</p>
  458.  
  459.  
  460.  
  461. <h2 class="wp-block-heading">The right order to enjoy Teishoku</h2>
  462.  
  463.  
  464.  
  465. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="1024" height="577" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/The-right-order-to-enjoy-Teishoku-visual-selection-1-1024x577.png" alt="How to enjoy the traditional Japanese Teishoku?" class="wp-image-25707"/></noscript><img decoding="async" width="1024" height="577" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='577'%20viewBox='0%200%201024%20577'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/The-right-order-to-enjoy-Teishoku-visual-selection-1-1024x577.png" alt="How to enjoy the traditional Japanese Teishoku?" class="lazyload wp-image-25707"/></figure>
  466.  
  467.  
  468.  
  469. <p>Teishoku serves the rice, soup, pickles, and side dishes all at once, in contrast to Western course meals where they serve the foods one after the other. Teishoku has its particular rhythm for optimal enjoyment, which may be confusing to individuals who are not familiar with the format.</p>
  470.  
  471.  
  472.  
  473. <p>Eating rice, drinking soup, eating rice again, trying a side dish, and then eating rice again is the cycle of the traditional method. This rice-focused diet has a number of advantages:</p>
  474.  
  475.  
  476.  
  477. <p>① It keeps nutritional balance by preventing excessive ingestion of fat and protein.<br>② It enables customers to customise flavours to their liking—using more rice for dishes with strong flavours and less for those with milder ones.<br>③ Between meals, going back to rice revitalises the palette and improves the flavour of the next dish.</p>
  478.  
  479.  
  480.  
  481. <p>Every recipe benefits from rice&#8217;s straightforward, adaptable flavour, which lets you savour the entire meal without getting bored.</p>
  482.  
  483.  
  484.  
  485. <h2 class="wp-block-heading">Regional Teishoku Variations Across Japan</h2>
  486.  
  487.  
  488.  
  489. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><tbody><tr><td><strong>Coastal Regions</strong></td><td><strong>Mountain Regions</strong></td></tr><tr><td><span style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJtMzMgMjUuMS0xMy4xIDEzYy0uOC44LTIgLjgtMi44IDAtLjgtLjgtLjgtMiAwLTIuOEwyOC40IDI0IDE3LjEgMTIuN2MtLjgtLjgtLjgtMiAwLTIuOC44LS44IDItLjggMi44IDBsMTMuMSAxM2MuNi42LjYgMS42IDAgMi4yeiI+PC9wYXRoPjwvc3ZnPg==)" data-icon="LsChevronRight" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Mainly seafood-based teishoku, featuring fresh fish and other delicious seafood, popular among locals and tourists.</td><td><span style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJtMzMgMjUuMS0xMy4xIDEzYy0uOC44LTIgLjgtMi44IDAtLjgtLjgtLjgtMiAwLTIuOEwyOC40IDI0IDE3LjEgMTIuN2MtLjgtLjgtLjgtMiAwLTIuOC44LS44IDItLjggMi44IDBsMTMuMSAxM2MuNi42LjYgMS42IDAgMi4yeiI+PC9wYXRoPjwvc3ZnPg==)" data-icon="LsChevronRight" data-id="0" aria-hidden="true" class="swl-inline-icon"> </span>Teishoku often includes wild plants and vegetables grown nearby. These ingredients have unique flavors that are specific to the region.</td></tr></tbody></table></figure>
  490.  
  491.  
  492.  
  493. <h3 class="wp-block-heading"><strong>Hokkaido</strong></h3>
  494.  
  495.  
  496.  
  497. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/22257730_s-1.jpg" alt="Grilled Salmon Teishoku" class="wp-image-25820"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/22257730_s-1.jpg" alt="Grilled Salmon Teishoku" class="lazyload wp-image-25820"/></figure>
  498.  
  499.  
  500.  
  501. <p>Hokkaido’s teishoku celebrates its northern location with a focus on fresh seafood like butter-grilled salmon or squid, paired with locally grown vegetables. The region’s dairy industry adds a unique touch with dishes featuring milk, cheese, or butter—rarely seen elsewhere in Japan. Hokkaido’s modern development brings a fresh twist to these meals while keeping traditional balance intact.</p>
  502.  
  503.  
  504.  
  505. <h3 class="wp-block-heading"><strong><strong>Kansai</strong></strong></h3>
  506.  
  507.  
  508.  
  509. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="668" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/918462_s-1.jpg" alt="Rice with Okonomiyaki" class="wp-image-25821"/></noscript><img decoding="async" width="640" height="668" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='668'%20viewBox='0%200%20640%20668'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/918462_s-1.jpg" alt="Rice with Okonomiyaki" class="lazyload wp-image-25821"/></figure>
  510.  
  511.  
  512.  
  513. <p>Kansai teishoku blends tradition with local street food, like takoyaki or okonomiyaki. Flavorful udon or soba are often added, while Kyoto’s influence lends a touch of elegance to the region’s dining.</p>
  514.  
  515.  
  516.  
  517. <h3 class="wp-block-heading"><strong><strong>Kyushu</strong></strong></h3>
  518.  
  519.  
  520.  
  521. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="420" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/23048806_s-1.jpg" alt="Toriten Teishoku" class="wp-image-25822"/></noscript><img decoding="async" width="640" height="420" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='420'%20viewBox='0%200%20640%20420'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/23048806_s-1.jpg" alt="Toriten Teishoku" class="lazyload wp-image-25822"/></figure>
  522.  
  523.  
  524.  
  525. <p>Kyushu teishoku highlights its famous chicken dishes and tonkotsu specialties, sometimes incorporating subtle Asian influences. Dishes like mentaiko (spicy cod roe) and fresh local veggies bring a regional flavor, with seasonal changes reflecting Kyushu’s agricultural abundance.</p>
  526.  
  527.  
  528.  
  529. <h2 class="wp-block-heading">Common Types of Teishoku</h2>
  530.  
  531.  
  532.  
  533. <h3 class="wp-block-heading">Tonkatsu Teishoku</h3>
  534.  
  535.  
  536.  
  537. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20250107_113831-1.jpg" alt="Tonkatsu Teishoku" class="wp-image-25709" style="width:800px"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20250107_113831-1.jpg" alt="Tonkatsu Teishoku" class="lazyload wp-image-25709" style="width:800px"/></figure>
  538.  
  539.  
  540.  
  541. <p>This traditional teishoku dish consists of a deep-fried pork cutlet covered in breadcrumbs, flour, and whisked egg. Usually eaten with mustard and Worcestershire sauce, the crispy outside of the cutlet preserves the luscious flavour of the pig. Rice, pickled vegetables, miso soup (sometimes with clams), and side dishes such kinpira renkon (spicy lotus root) are all part of the meal.</p>
  542.  
  543.  
  544.  
  545. <p>In the late nineteenth century, the French côtelette (English &#8220;cutlet&#8221;) gave rise to tonkatsu. By the early 1900s, it had changed from being mostly pan-fried with little oil to the fully deep-fried variant that we are familiar with today.</p>
  546.  
  547.  
  548.  
  549. <h3 class="wp-block-heading">Hamburg Steak Teishoku</h3>
  550.  
  551.  
  552.  
  553. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="479" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/207_29353.jpg" alt="" class="wp-image-25718"/></noscript><img decoding="async" width="640" height="479" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='479'%20viewBox='0%200%20640%20479'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/207_29353.jpg" alt="" class="lazyload wp-image-25718"/></figure>
  554.  
  555.  
  556.  
  557. <p>This well-known teishoku dish, which is usually together with demi-glace sauce, consists of a Japanese-style hamburger patty made from ground meat combined with onions and breadcrumbs. Rice, vegetable soup, pickled veggies, and warm veggies including carrots, potatoes, and broccoli are examples of accompaniments. A poached egg is served as a side dish in some variations.</p>
  558.  
  559.  
  560.  
  561. <p>When Japan&#8217;s first cooking school, &#8220;Akabori Kappo Kyojo,&#8221; opened its doors in Nihonbashi, Tokyo, in the late 1800s, hamburger steak made its debut. As a testament to how well this meal has assimilated into Japanese cuisine, variations today include teriyaki hamburg with sweet-savory sauce and wafu (Japanese-style) hamburg with grated daikon radish.</p>
  562.  
  563.  
  564.  
  565. <h3 class="wp-block-heading">Grilled Fish Teishoku</h3>
  566.  
  567.  
  568.  
  569. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4643054_s-1.jpg" alt="Grilled Fish Teishoku" class="wp-image-25715"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/4643054_s-1.jpg" alt="Grilled Fish Teishoku" class="lazyload wp-image-25715"/></figure>
  570.  
  571.  
  572.  
  573. <p>This teishoku focusses on simply salted and grilled fish, letting the natural flavours shine and embracing Japan&#8217;s seafood-rich surroundings. Rice, wakame miso and tofu soup, a variety of pickles (such as kelp tsukudani, takuan, and umeboshi), and side dishes such tamagoyaki (rolled omelette) and gomoku-ni (simmered vegetables) are all included in the meal.</p>
  574.  
  575.  
  576.  
  577. <p>Often served with grilled fish, grated daikon radish aids in digestion, reduces fishiness, and guards against food sickness. The richness of the fish is sliced by citrus fruits like sudachi or kabosu, and its smokiness is enhanced by soy sauce—all of which symbolise the culinary expertise ingrained in Japanese cooking.</p>
  578.  
  579.  
  580.  
  581. <h3 class="wp-block-heading">Shogayaki Teishoku</h3>
  582.  
  583.  
  584.  
  585. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/345820_s-1.jpg" alt="Shogayaki Set Meal" class="wp-image-26091"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/345820_s-1.jpg" alt="Shogayaki Set Meal" class="lazyload wp-image-26091"/></figure>
  586.  
  587.  
  588.  
  589. <p>Shogayaki teishoku is a meal centered around ginger pork, a flavorful dish in which thin slices of pork are sauteed in a savory sauce made with ginger, soy sauce, and mirin. It&#8217;s served with a bowl of rice, miso soup, and a side of pickled vegetables. The ginger gives the pork a warm, spicy kick, making it a popular choice for a hearty and satisfying lunch or dinner.</p>
  590.  
  591.  
  592.  
  593. <h3 class="wp-block-heading">Karaage Teishoku</h3>
  594.  
  595.  
  596.  
  597. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31681271_s-1.jpg" alt="Karaage Set Meal" class="wp-image-26092"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31681271_s-1.jpg" alt="Karaage Set Meal" class="lazyload wp-image-26092"/></figure>
  598.  
  599.  
  600.  
  601. <p> Karaage Teishoku features crispy Japanese fried chicken, known for its juicy texture and seasoned coating. The chicken is marinated in soy sauce, garlic, and ginger, then deep-fried to golden perfection. It&#8217;s typically served with rice, miso soup, and a side of shredded cabbage or salad for a well-balanced meal. Karaage is a favorite for its crunch and flavorful taste, perfect for those who love fried foods.</p>
  602.  
  603.  
  604.  
  605. <h3 class="wp-block-heading">Chicken Nanban Teishoku</h3>
  606.  
  607.  
  608.  
  609. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="440" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31021691_s-1.jpg" alt="Chicken Nanban Set Meal" class="wp-image-26093"/></noscript><img decoding="async" width="640" height="440" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='440'%20viewBox='0%200%20640%20440'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31021691_s-1.jpg" alt="Chicken Nanban Set Meal" class="lazyload wp-image-26093"/></figure>
  610.  
  611.  
  612.  
  613. <p>Chicken Nanban Teishoku is a delicious meal with fried chicken topped with a spicy nanban sauce and creamy tartar sauce. Originating from Miyazaki Prefecture, this dish balances the crispy fried chicken with the sweet and sour flavor of the sauce. Served with rice, miso soup, and pickles, it&#8217;s a comforting meal with a great combination of textures and flavors. It&#8217;s especially popular for its indulgent and rich flavor.</p>
  614.  
  615.  
  616.  
  617. <h3 class="wp-block-heading">Other popular types</h3>
  618.  
  619.  
  620.  
  621. <p class="has-border -border03"><strong><em>Saba Miso-ni Teishoku:</em></strong> This dish consists of mackerel cooked with miso, a fermented condiment that balances the fish&#8217;s unique aroma and increases its umami.<br><strong><em>Teishoku Tempura:</em></strong> showcasing in-season foods like prawns and veggies that are perfectly deep-fried after being coated in a light batter<br><strong><em>Sukiyaki Teishoku: </em></strong>This dish, which is typically eaten with raw eggs for dipping, consists of thinly sliced beef and vegetables cooked in a sweet-savory broth.</p>
  622.  
  623.  
  624.  
  625. <h2 class="wp-block-heading">Teishoku FAQ</h2>
  626.  
  627.  
  628.  
  629. <dl class="swell-block-faq" data-q="col-main" data-a="col-text">
  630. <div class="swell-block-faq__item"><dt class="faq_q">How does teishoku differ from bento?</dt><dd class="faq_a">
  631. <p>While both include several dishes in one meal, teishoku is served fresh in restaurants on individual plates or bowls, while bento is packed in a box for takeout. Teishoku usually includes soup and is meant to be eaten immediately, while bento is designed to remain appetizing for several hours.</p>
  632. </dd></div>
  633.  
  634.  
  635.  
  636. <div class="swell-block-faq__item"><dt class="faq_q">What are the trends in restaurants serving teishoku?</dt><dd class="faq_a">
  637. <p>A growing number of restaurants specialize in organic and locally sourced teishoku. Restaurants that offer healthier meal options with reduced calories and salt are also growing in popularity. Many places now highlight nutritional information and accommodate dietary restrictions such as gluten-free or vegetarian options.</p>
  638. </dd></div>
  639. </dl>
  640. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How does teishoku differ from bento?","acceptedAnswer":{"@type":"Answer","text":"<p>While both include several dishes in one meal, teishoku is served fresh in restaurants on individual plates or bowls, while bento is packed in a box for takeout. Teishoku usually includes soup and is meant to be eaten immediately, while bento is designed to remain appetizing for several hours.<\/p>"}},{"@type":"Question","name":"What are the trends in restaurants serving teishoku?","acceptedAnswer":{"@type":"Answer","text":"<p>A growing number of restaurants specialize in organic and locally sourced teishoku. Restaurants that offer healthier meal options with reduced calories and salt are also growing in popularity. Many places now highlight nutritional information and accommodate dietary restrictions such as gluten-free or vegetarian options.<\/p>"}}]}</script>
  641.  
  642.  
  643.  
  644. <h2 class="wp-block-heading">How to make Teishoku at home?</h2>
  645.  
  646.  
  647.  
  648. <h3 class="wp-block-heading">Ingredients</h3>
  649.  
  650.  
  651.  
  652. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><tbody><tr><td>・2 boneless pork loin chops (about 1/2 inch thick)</td></tr><tr><td>・1 cup panko breadcrumbs</td></tr><tr><td>・1/2 cup all-purpose flour</td></tr><tr><td>・1 large egg</td></tr><tr><td>・Salt and pepper to taste</td></tr><tr><td>・Vegetable oil (for frying)</td></tr><tr><td>・Shredded cabbage (for serving)</td></tr><tr><td>・Tonkatsu sauce (for drizzling)</td></tr><tr><td>・Steamed rice and miso soup (optional, as part of teishoku set)</td></tr></tbody></table></figure>
  653.  
  654.  
  655.  
  656. <h3 class="wp-block-heading">Instructions</h3>
  657.  
  658.  
  659.  
  660. <div class="swell-block-step" data-num-style="circle">
  661. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Prepare the pork</div><div class="swell-block-step__body">
  662. <p>Pound the pork chops to even thickness. Season both sides with salt and pepper.</p>
  663. </div></div>
  664.  
  665.  
  666.  
  667. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Coat the pork</div><div class="swell-block-step__body">
  668. <div class="swell-block-step" data-num-style="circle">
  669. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  670. <p>Set up a breading station with three dishes—one for flour, one for beaten egg, and one for panko breadcrumbs. </p>
  671. </div></div>
  672.  
  673.  
  674.  
  675. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__body">
  676. <p>Dredge each pork chop in flour, dip into the egg, and coat with panko.</p>
  677. </div></div>
  678. </div>
  679. </div></div>
  680.  
  681.  
  682.  
  683. <div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Fry the pork</div><div class="swell-block-step__body">
  684. <p>Heat vegetable oil in a pan to 170°C (340°F). Fry each breaded pork chop for about 4-5 minutes per side, or until golden brown and cooked through.</p>
  685. </div></div>
  686.  
  687.  
  688.  
  689. <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">
  690. <p>Drain on paper towels and slice. Serve with shredded cabbage, rice, miso soup, and tonkatsu sauce drizzled on top. Enjoy your <em>Tonkatsu Teishoku</em>!</p>
  691. </div></div>
  692. </div>
  693.  
  694.  
  695.  
  696. <p class="is-style-bg_stripe">Recipe by <a href="https://cookpad.com/jp/recipes/21623365-%E3%83%AD%E3%83%BC%E3%82%B9%E3%82%AB%E3%83%84%E5%AE%9A%E9%A3%9F?ref=search&amp;search_term=%E3%81%A8%E3%82%93%E3%81%8B%E3%81%A4%E5%AE%9A%E9%A3%9F" target="_blank" rel="noreferrer noopener">@katanobu</a></p>
  697.  
  698.  
  699.  
  700. <h2 class="wp-block-heading">Recommended Restaurants</h2>
  701.  
  702.  
  703.  
  704. <h3 class="wp-block-heading">Hishidaya（菱田屋）</h3>
  705.  
  706.  
  707.  
  708. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hishidaya_02n-768x576-1.jpg" alt="Outside of Hishidaya store" class="wp-image-25811"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hishidaya_02n-768x576-1.jpg" alt="Outside of Hishidaya store" class="lazyload wp-image-25811"/><figcaption class="wp-element-caption"><strong>Source:</strong> <a href="https://komabatodaimae.com/hishidaya/" target="_blank" rel="noreferrer noopener">https://komabatodaimae.com/hishidaya/</a></figcaption></figure>
  709.  
  710.  
  711.  
  712. <p>Located near the University of Tokyo, Hishidaya is a century-old restaurant with a bustling yet cozy atmosphere. Locals, students, and even foreigners line up for its famous set meals, with diners enjoying everything from solo meals at the counter to lively group gatherings. The restaurant&#8217;s must-try dish is the perfectly-balanced Ginger Pork, famous for its tender, juicy meat and flavorful seasoning. With an extensive menu of over 60 items, including Chinese-inspired dishes such as Fried Chicken with Green Onion Sauce, every meal is a memorable experience.</p>
  713.  
  714.  
  715.  
  716. <p class="is-style-icon_info"><strong>Address:</strong> <a href="https://maps.app.goo.gl/QojpschLZw6KfRgy7" target="_blank" rel="noreferrer noopener">1 Chome-27-12 Komaba, Meguro City, Tokyo 153-0041</a><br><strong>Business hours:</strong> (Close on Sunday)<br>[Monday &#8211; Friday] 11:30–14:00,17:30–22:00<br>[Saturday] 17:30–22:00<br><strong>Phone number:</strong> 0334668371<br><strong>Instagram:</strong> <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsInstagram" data-id="183" aria-hidden="true" class="swl-inline-icon"> </span><a href="https://www.instagram.com/hishidaya/?hl=ja" target="_blank" rel="noreferrer noopener">@hishidaya</a></p>
  717.  
  718.  
  719.  
  720. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.7866686774464!2d139.6813489888549!3d35.65762730000002!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f356a6fc864d%3A0xaf92917feb9bdfd6!2sHishidaya!5e0!3m2!1svi!2sjp!4v1741517505856!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3241.7866686774464!2d139.6813489888549!3d35.65762730000002!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f356a6fc864d%3A0xaf92917feb9bdfd6!2sHishidaya!5e0!3m2!1svi!2sjp!4v1741517505856!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  721.  
  722.  
  723.  
  724. <h3 class="wp-block-heading">Morikawa（食堂 もり川）</h3>
  725.  
  726.  
  727.  
  728. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/GF43F53agAAUgeg.jpg" alt="" class="wp-image-25810"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/GF43F53agAAUgeg.jpg" alt="" class="lazyload wp-image-25810"/><figcaption class="wp-element-caption"><strong>Source:</strong> <a href="https://x.com/morishoku_1919/status/1755901487681839332/photo/1" target="_blank" rel="noreferrer noopener">Morikawa&#8217;s X account</a></figcaption></figure>
  729.  
  730.  
  731.  
  732. <p>Matsukawa Daida, owner of this Meiji era teishoku restaurant, aims to satisfy students with hearty, filling meals. One of the highlights is the seafood bowl, which is filled with a variety of fresh, seasonal seafood from Tsukiji and Misaki. With its thick, rich slices of tuna, plump shrimp and crunchy surf clam, each bite bursts with unique flavors, making this dish as delicious as any high-end sushi restaurant. Truly a feast you won&#8217;t forget!</p>
  733.  
  734.  
  735.  
  736. <p class="is-style-icon_info"><strong>Address:</strong> <a href="https://maps.app.goo.gl/HavacnSWhTrry1nN8" target="_blank" rel="noreferrer noopener">5 Chome-30-16 Hongo, Bunkyo City, Tokyo 113-0033</a><br><strong>Business hours: </strong>(Close on Sunday)<br>[Monday &#8211; Saturday] 11:00–14:00,17:00–20:30<br><strong>Phone number: </strong>0334668371<br><strong>Website: </strong><a href="https://shokudo.wixsite.com/morikawa" target="_blank" rel="noreferrer noopener">https://shokudo.wixsite.com/morikawa</a></p>
  737.  
  738.  
  739.  
  740. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d6479.167323365032!2d139.7590836!3d35.7118617!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188c3094b3e86b%3A0xbe507e55d55911c3!2sMorikawa!5e0!3m2!1svi!2sjp!4v1742106972874!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d6479.167323365032!2d139.7590836!3d35.7118617!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188c3094b3e86b%3A0xbe507e55d55911c3!2sMorikawa!5e0!3m2!1svi!2sjp!4v1742106972874!5m2!1svi!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  741.  
  742.  
  743.  
  744. <h3 class="wp-block-heading">Takeya Shokudō (竹家食堂)</h3>
  745.  
  746.  
  747.  
  748. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/二色丼-.横浜市中央卸売市場内にある竹家食堂-.なかなか美味しい-鮪丼-だと思いました-.鮪丼竹家食堂-横浜-神奈川グルメ-横浜市中央卸売市場-市場グルメなかにゃん神奈川県グルメ-1.jpg" alt="Nishokudon（二色丼）" class="wp-image-25809"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/二色丼-.横浜市中央卸売市場内にある竹家食堂-.なかなか美味しい-鮪丼-だと思いました-.鮪丼竹家食堂-横浜-神奈川グルメ-横浜市中央卸売市場-市場グルメなかにゃん神奈川県グルメ-1.jpg" alt="Nishokudon（二色丼）" class="lazyload wp-image-25809"/><figcaption class="wp-element-caption"><strong>Source:</strong> <a href="https://www.instagram.com/naka_nyan/#" target="_blank" rel="noreferrer noopener">＠naka_nyan</a></figcaption></figure>
  749.  
  750.  
  751.  
  752. <p>Located in Yokohama&#8217;s Central Wholesale Market, this restaurant serves fresh seafood dishes perfect for an authentic market dining experience. Open to the public every Saturday, it&#8217;s a hidden gem tucked deep inside the market with a cozy atmosphere. The star of the menu is the Omakase Don and Nishoku Don, featuring incredibly fresh cuts of fish like tuna, salmon, and more. Despite the generous portions, the prices are very reasonable, making this a great spot for both quality and value. If you are a seafood lovers, it is a must-visit spot!</p>
  753.  
  754.  
  755.  
  756. <p class="is-style-icon_info"><strong>Address:</strong><a href="https://maps.app.goo.gl/pvH9pJnMUxfGsuM38" target="_blank" rel="noreferrer noopener">1 Chome-1-1 Hashimotocho, Kanagawa Ward, Yokohama, Kanagawa</a>&nbsp;<br><strong>Business hours: </strong>6:15–12:30 (Close on Wednesday, Sunday)<br><strong>Phone number: </strong>045-461-6888<br><strong>Instagram</strong>: <span style="--the-icon-svg: url(data:image/svg+xml;base64,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)" data-icon="LsInstagram" data-id="183" aria-hidden="true" class="swl-inline-icon"> </span>@hishidaya</p>
  757.  
  758.  
  759.  
  760. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3249.3748714474154!2d139.63342037481152!3d35.470267741535636!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60185c471515dca5%3A0x48a9e4192dbdf652!2z56u55a626aOf5aCC!5e0!3m2!1sja!2sjp!4v1742189368822!5m2!1sja!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3249.3748714474154!2d139.63342037481152!3d35.470267741535636!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60185c471515dca5%3A0x48a9e4192dbdf652!2z56u55a626aOf5aCC!5e0!3m2!1sja!2sjp!4v1742189368822!5m2!1sja!2sjp" width=100% height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  761.  
  762.  
  763.  
  764. <h2 class="wp-block-heading">Takeaway</h2>
  765.  
  766.  
  767.  
  768. <p>Although sashimi (raw fish) and tempura teishoku are still popular classics, meat-based options like karaage (fried chicken), tonkatsu, and hamburg steak teishoku are at the top of the popularity rankings.</p>
  769.  
  770.  
  771.  
  772. <p>Teishoku, which has been a part of Japanese daily life since the Edo period (when it initially appeared to cater to travelling samurai), offers a spiritual approach to meals, balanced nutrition, and aesthetic appeal. The format reflects the development of Japanese cuisine culture while satisfying the body and the soul.</p>
  773. <p>The post <a href="https://www.foodinjapan.org/japan/teishoku/">Teishoku (定食）</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  774. ]]></content:encoded>
  776. <wfw:commentRss>https://www.foodinjapan.org/japan/teishoku/feed/</wfw:commentRss>
  777. <slash:comments>0</slash:comments>
  780. </item>
  781. <item>
  782. <title>Hitan sushi (ひたん寿司)</title>
  783. <link>https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/</link>
  784. <comments>https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/#respond</comments>
  786. <dc:creator><![CDATA[Krisha]]></dc:creator>
  787. <pubDate>Wed, 16 Apr 2025 10:51:35 +0000</pubDate>
  788. <category><![CDATA[Kyushu]]></category>
  789. <category><![CDATA[Ooita]]></category>
  790. <category><![CDATA[hita city]]></category>
  791. <category><![CDATA[hitan sushi]]></category>
  792. <category><![CDATA[Japanese food]]></category>
  793. <category><![CDATA[Local food in Japan]]></category>
  794. <category><![CDATA[regionalfoodjapan]]></category>
  795. <category><![CDATA[sushi]]></category>
  796. <category><![CDATA[Traditional Food in Japan]]></category>
  797. <category><![CDATA[ひたん寿司]]></category>
  798. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25858</guid>
  799.  
  800. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800044913066758796.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='477'%20viewBox='0%200%20850%20477'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800044913066758796.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  801. <p>Hitan Sushi is a unique style of sushi from Hita City, Oita Prefecture, that showcases the region’s fresh, local ingredients. Unlike traditional sushi, it features creative combinations like pickled mustard greens wrapped around vinegared rice and vegetables. With its vibrant presentation and deep local roots, Hitan Sushi offers a fresh take on Japanese cuisine. Keep [&#8230;]</p>
  802. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/">Hitan sushi (ひたん寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  803. ]]></description>
  804. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800044913066758796.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='477'%20viewBox='0%200%20850%20477'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o0800044913066758796.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  805. <p>Hitan Sushi is a unique style of sushi from Hita City, Oita Prefecture, that showcases the region’s fresh, local ingredients. Unlike traditional sushi, it features creative combinations like pickled mustard greens wrapped around vinegared rice and vegetables. With its vibrant presentation and deep local roots, Hitan Sushi offers a fresh take on Japanese cuisine. Keep reading to discover what makes this sushi so special!</p>
  806.  
  807.  
  808.  
  809. <h2 class="wp-block-heading">What is Hitan sushi?</h2>
  810.  
  811.  
  812.  
  813. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokusan-27.jpg" alt="Hitan sushi on big plate" class="wp-image-25969"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokusan-27.jpg" alt="Hitan sushi on big plate" class="lazyload wp-image-25969"/></figure>
  814.  
  815.  
  816.  
  817. <p>Hitan sushi (ひたん寿司) is a distinctive style of sushi originating from Hita City in Oita Prefecture, Japan. Unlike traditional sushi that predominantly features seafood, Hitan sushi showcases local vegetables, pickles, and river fish as its main ingredients. </p>
  818.  
  819.  
  820.  
  821. <p>A signature component of Hitan sushi is the &#8220;takana maki,&#8221; developed in the 1960s at the restaurant 彌助すし (Yasuke Sushi). This roll consists of natto (fermented soybeans), yam, and green onions wrapped in vinegared rice, then encased in mustard greens (takana). Over time, the variety expanded to include toppings like ayu (sweetfish), eel, shiitake mushrooms, and seasonal vegetables and fruits, resulting in a colorful and visually appealing assortment. The creation of Hitansushi was part of a local initiative to promote regional cuisine by utilizing the area&#8217;s abundant mountain produce. Its vibrant presentation and use of fresh, local ingredients make it both a feast for the eyes and a healthy dining option.<a href="https://www.gourmetcaree.jp/matome/2020/01/29/post-19255/?utm_source=chatgpt.com" target="_blank" rel="noreferrer noopener"></a></p>
  822.  
  823.  
  824.  
  825. <h2 class="wp-block-heading">Hitan sushi History</h2>
  826.  
  827.  
  828.  
  829. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o1632122414967060941.jpg" alt="Hitan sushi" class="wp-image-25967"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/o1632122414967060941.jpg" alt="Hitan sushi" class="lazyload wp-image-25967"/></figure>
  830.  
  831.  
  832.  
  833. <p>Hitan Sushi was created around 2010 by sushi chefs in Hita City as a way to revitalize the town using locally sourced ingredients. It consists of &#8220;Vegetable Sushi&#8221; and &#8220;Takanamaki,&#8221; a local delicacy that originated in the 1960s. Takanamaki features vinegared rice wrapped in pickled takana, filled with sliced yam, natto, and spring onion, offering a crunchy texture and a perfectly salty taste. First introduced by Yasuke Sushi in the 1970s, Takanamaki has long been loved by Hita residents and remains the star of Hitansushi.</p>
  834.  
  835.  
  836.  
  837. <h2 class="wp-block-heading">About Hita City</h2>
  838.  
  839.  
  840.  
  841. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/C5A0989-hita-寿司.jpg" alt="different type of sushi" class="wp-image-25965"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/C5A0989-hita-寿司.jpg" alt="different type of sushi" class="lazyload wp-image-25965"/></figure>
  842.  
  843.  
  844.  
  845. <p>All Japanese people love sushi! When you think of sushi toppings like tuna, yellowtail, and sea urchin, you probably picture seafood. However, in Hita City, Oita Prefecture, you can enjoy a unique style of sushi. Beautiful mountains surround Hita City, and the clear water flowing from them nourishes the area. Recently,&nbsp;hitan ushi has become popular among women because&nbsp;it is healthy and guilt-free to eat&nbsp;as they make this with vegetables,&nbsp;and because of its&nbsp;cute appearance.&nbsp;It looks exactly&nbsp;like tuna but is a tomato, and it is fun&nbsp;to see shiitake mushrooms that look like abalone.</p>
  846.  
  847.  
  848.  
  849. <h2 class="wp-block-heading">FAQ</h2>
  850.  
  851.  
  852.  
  853. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  854. <div class="swell-block-faq__item"><dt class="faq_q">What kind of sushi is Hitan Sushi?</dt><dd class="faq_a">
  855. <p>Hita City&#8217;s local specialty, Hitan Sushi, features colorful bite-sized creations made with vegetables, pickles, and river fish. Its signature &#8220;Takana-maki&#8221; wraps vinegared rice mixed with natto, mountain yam, and green onions in pickled mustard greens. This healthy, vegetable-forward sushi variety is especially popular among women for its vibrant appearance.</p>
  856. </dd></div>
  857.  
  858.  
  859.  
  860. <div class="swell-block-faq__item"><dt class="faq_q">What are the main ingredients in Hitan Sushi?</dt><dd class="faq_a">
  861. <p>The main ingredients feature local Hita vegetables (takana mustard greens, tomatoes, lotus root, eggplant), river fish products like uruka (salted sweetfish/eel innards), pickles, seasonal produce, and fruits. The signature &#8220;Takana-maki&#8221; combines natto, mountain yam, and green onions with vinegared rice wrapped in takana leaves.</p>
  862. </dd></div>
  863. </dl>
  864. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What kind of sushi is Hitan Sushi?","acceptedAnswer":{"@type":"Answer","text":"<p>Hita City's local specialty, Hitan Sushi, features colorful bite-sized creations made with vegetables, pickles, and river fish. Its signature \"Takana-maki\" wraps vinegared rice mixed with natto, mountain yam, and green onions in pickled mustard greens. This healthy, vegetable-forward sushi variety is especially popular among women for its vibrant appearance.<\/p>"}},{"@type":"Question","name":"What are the main ingredients in Hitan Sushi?","acceptedAnswer":{"@type":"Answer","text":"<p>The main ingredients feature local Hita vegetables (takana mustard greens, tomatoes, lotus root, eggplant), river fish products like uruka (salted sweetfish\/eel innards), pickles, seasonal produce, and fruits. The signature \"Takana-maki\" combines natto, mountain yam, and green onions with vinegared rice wrapped in takana leaves.<\/p>"}}]}</script>
  865.  
  866.  
  867.  
  868. <h2 class="wp-block-heading">Conclusion</h2>
  869.  
  870.  
  871.  
  872. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n202204235e5722111034125318.jpg" alt="Hitan sushi bento box" class="wp-image-25968"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/big_n202204235e5722111034125318.jpg" alt="Hitan sushi bento box" class="lazyload wp-image-25968"/></figure>
  873.  
  874.  
  875.  
  876. <p>Hitan Sushi is a delicious and creative twist on traditional sushi, highlighting the unique flavors of Hita City. Its use of fresh, locally sourced ingredients makes it a must-try for anyone looking to experience regional Japanese cuisine. Hitansushi comes with the charms of Hita, a city blessed with an abundance of mountain delicacies, so be sure to order it at a sushi restaurant! Don’t miss the chance to enjoy this special local delicacy!</p>
  877.  
  878.  
  879.  
  880. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Hitansushi, you might also like exploring other regional specialties like <a href="https://www.foodinjapan.org/chubu/sasa-sushi/">Sasazushi </a>from Nagano or Kakinoha Sushi from Nara—each offering a unique taste of Japan’s diverse sushi culture!</p>
  881. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/">Hitan sushi (ひたん寿司)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  882. ]]></content:encoded>
  884. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/hitan-sushi/feed/</wfw:commentRss>
  885. <slash:comments>0</slash:comments>
  888. </item>
  889. <item>
  890. <title>Saikoro steak (サイコロステーキ)</title>
  891. <link>https://www.foodinjapan.org/japan/saikoro-steak/</link>
  892. <comments>https://www.foodinjapan.org/japan/saikoro-steak/#respond</comments>
  894. <dc:creator><![CDATA[Krisha]]></dc:creator>
  895. <pubDate>Mon, 14 Apr 2025 11:38:22 +0000</pubDate>
  896. <category><![CDATA[Japan]]></category>
  897. <category><![CDATA[Japanese food]]></category>
  898. <category><![CDATA[Local food in Japan]]></category>
  899. <category><![CDATA[meat]]></category>
  900. <category><![CDATA[regionalfoodjapan]]></category>
  901. <category><![CDATA[Saikoro steak]]></category>
  902. <category><![CDATA[steak]]></category>
  903. <category><![CDATA[Traditional Food in Japan]]></category>
  904. <category><![CDATA[サイコロステーキ]]></category>
  905. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25889</guid>
  906.  
  907. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/i2QzCGReR7POyMxtCyglM3H4lb5oTCFDonZlufHj_640.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/i2QzCGReR7POyMxtCyglM3H4lb5oTCFDonZlufHj_640.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  908. <p>Steak is popular among many because of its savory flavor and fatty taste. Among steaks, many people are probably familiar with diced steak, a type of steak shaped like a cube. Saikoro steak, or &#8220;diced steak,&#8221; is a popular Japanese dish known for its bite-sized, flavorful cubes of beef. As the name suggests, diced steak [&#8230;]</p>
  909. <p>The post <a href="https://www.foodinjapan.org/japan/saikoro-steak/">Saikoro steak (サイコロステーキ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  910. ]]></description>
  911. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/i2QzCGReR7POyMxtCyglM3H4lb5oTCFDonZlufHj_640.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/i2QzCGReR7POyMxtCyglM3H4lb5oTCFDonZlufHj_640.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  912. <p>Steak is popular among many because of its savory flavor and fatty taste. Among steaks, many people are probably familiar with diced steak, a type of steak shaped like a cube. Saikoro steak, or &#8220;diced steak,&#8221; is a popular Japanese dish known for its bite-sized, flavorful cubes of beef. As the name suggests, diced steak is shaped like a cube. But why the dice shape? Read on to discover the appeal of Saikoro steak and why it has become a beloved part of Japanese cuisine!</p>
  913.  
  914.  
  915.  
  916. <h2 class="wp-block-heading">What is Saikoro steak?</h2>
  917.  
  918.  
  919.  
  920. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="360" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/wide_thumbnail_normal-1.jpg" alt="pre formed beef with veggies" class="wp-image-25948"/></noscript><img decoding="async" width="640" height="360" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='360'%20viewBox='0%200%20640%20360'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/wide_thumbnail_normal-1.jpg" alt="pre formed beef with veggies" class="lazyload wp-image-25948"/></figure>
  921.  
  922.  
  923.  
  924. <p>Saikoro steak (サイコロステーキ) is a type of diced beef steak in Japan, with &#8220;saikoro&#8221; meaning &#8220;dice&#8221; in Japanese. This dish consists of small, cube-shaped pieces of beef that are typically pan-seared or grilled, often served with a simple seasoning of salt, pepper, or soy-based sauce. Saikoro steak refers to steaks where chefs cut meat into cubes and grill them. There are two types: one where they reshape minced meat and another where they grill small pieces of meat. To make shaped meat, they solidify various parts of the animal, including minced innards, with sugar, eggs, soybeans, and beef fat. After freezing, they cut it into cubes, giving it the name &#8220;diced steak.&#8221;</p>
  925.  
  926.  
  927.  
  928. <h3 class="wp-block-heading">How do locals cook Saikoro steak?</h3>
  929.  
  930.  
  931.  
  932. <p>Although locals mainly use beef, you can also use pork and chicken. Locals generally cook this by grilling it in a frying pan or on a hot plate, and it is popular as a home-cooked dish because you can prepare it in a short time. Another feature of diced steak is that it is easy to purchase, as it is not limited to the part of the meat or its quality and may use processed or formed meat. Often simply seasoned with salt and pepper, and locals often eat this with soy sauce, butter sauce, garlic sauce, etc.</p>
  933.  
  934.  
  935.  
  936. <p>It is popular on izakaya (Japanese pub) menus and as part of home cooking, and because it is small but filling, it is also popular as a side dish for bento lunches or as a beer snack.</p>
  937.  
  938.  
  939.  
  940. <h2 class="wp-block-heading">History</h2>
  941.  
  942.  
  943.  
  944. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/30947747_m-1024x683.avif" alt="saikoro steak" class="wp-image-26380" style="aspect-ratio:4/3;object-fit:cover;width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/30947747_m-1024x683.avif" alt="saikoro steak" class="lazyload wp-image-26380" style="aspect-ratio:4/3;object-fit:cover;width:800px"/></figure>
  945.  
  946.  
  947.  
  948. <p>Diced steak was originally created as a way to reduce food waste by compressing and shaping meat trimmings that didn&#8217;t meet standards.</p>
  949.  
  950.  
  951.  
  952. <p>Its most likely origin can be traced back to &#8220;Bambolina&#8221; in Tokyo&#8217;s Nihonbashi-Kabutocho district. The story goes that the restaurant invented it as a quick and easy meal for busy stockbrokers in the area. Another theory is that it was first sold as &#8220;Stamina Steak&#8221; around 1970 at &#8220;Gyu-Tetsu&#8221; in Kurume City, Fukuoka Prefecture.</p>
  953.  
  954.  
  955.  
  956. <p>In addition, the &#8220;BIG SHEF&#8221; restaurant chain, which expanded throughout Japan during the country&#8217;s high economic growth period, is also credited with helping to popularize diced steak. Thanks to these factors, diced steak became popular as an affordable and easy-to-enjoy dish.</p>
  957.  
  958.  
  959.  
  960. <h2 class="wp-block-heading">Why is saikoro steak shaped like a dice?</h2>
  961.  
  962.  
  963.  
  964. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="479" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/beef76_01.jpg" alt="pre formed beef" class="wp-image-25949"/></noscript><img decoding="async" width="640" height="479" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='479'%20viewBox='0%200%20640%20479'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/beef76_01.jpg" alt="pre formed beef" class="lazyload wp-image-25949"/></figure>
  965.  
  966.  
  967.  
  968. <p>Saikoro steak is shaped like a cube for several reasons. First, its bite-sized form makes it easier to eat and cook, reducing the need for knives and ensuring even cooking. Second, it works well with processed meat, making shaped meat look more natural and improving texture. Lastly, it aligns with Japanese food culture, where small, easy-to-eat portions are preferred, especially in dishes like yakiniku and teppanyaki. These factors contribute to its popularity in Japan.</p>
  969.  
  970.  
  971.  
  972. <h2 class="wp-block-heading"><strong>Things to note when grilling pre-formed meat</strong></h2>
  973.  
  974.  
  975.  
  976. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/06113_l.jpg" alt="saikoro steak" class="wp-image-25951"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/06113_l.jpg" alt="saikoro steak" class="lazyload wp-image-25951"/></figure>
  977.  
  978.  
  979.  
  980. <p>When grilling pre-formed diced steak, it&#8217;s best to cook vegetables separately or on the other half of the pan. Unlike regular meat, formed meat is made by binding various cuts with eggs or soybeans, so those with allergies should check labels carefully. Since it is processed, it must be fully cooked and cannot be eaten rare. If any red parts remain, heat them further. Formed meat also releases a lot of oil, so avoid adding extra oil and wipe off excess during cooking.</p>
  981.  
  982.  
  983.  
  984. <h2 class="wp-block-heading">FAQ</h2>
  985.  
  986.  
  987.  
  988. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  989. <div class="swell-block-faq__item"><dt class="faq_q">What kind of dish is Saikoro Steak?</dt><dd class="faq_a">
  990. <p>Saikoro steak is made from bite-sized cubes of beef that are grilled. It&#8217;s popular for home cooking and on teppanyaki grills because the thick cubes are satisfyingly hearty. Another plus is how easy it is to cook.</p>
  991. </dd></div>
  992.  
  993.  
  994.  
  995. <div class="swell-block-faq__item"><dt class="faq_q">What cuts of meat are suitable for Saikoro Steak?</dt><dd class="faq_a">
  996. <p>Cuts with a good balance of fat and lean meat, like ribeye or chuck roll, are ideal for Saikoro Steak. We recommend selecting a high-quality cut to best enjoy its tenderness and juiciness.</p>
  997. </dd></div>
  998. </dl>
  999. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What kind of dish is Saikoro Steak?","acceptedAnswer":{"@type":"Answer","text":"<p>Saikoro steak is made from bite-sized cubes of beef that are grilled. It's popular for home cooking and on teppanyaki grills because the thick cubes are satisfyingly hearty. Another plus is how easy it is to cook.<\/p>"}},{"@type":"Question","name":"What cuts of meat are suitable for Saikoro Steak?","acceptedAnswer":{"@type":"Answer","text":"<p>Cuts with a good balance of fat and lean meat, like ribeye or chuck roll, are ideal for Saikoro Steak. We recommend selecting a high-quality cut to best enjoy its tenderness and juiciness.<\/p>"}}]}</script>
  1000.  
  1001.  
  1002.  
  1003. <h2 class="wp-block-heading">Saikoro Steak Recipe</h2>
  1004.  
  1005.  
  1006.  
  1007. <figure class="wp-block-image size-medium is-resized"><noscript><img decoding="async" width="300" height="225" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/28199629_s-300x225.avif" alt="saikoro steak with potato" class="wp-image-26381" style="width:800px"/></noscript><img decoding="async" width="300" height="225" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='225'%20viewBox='0%200%20300%20225'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/28199629_s-300x225.avif" alt="saikoro steak with potato" class="lazyload wp-image-26381" style="width:800px"/></figure>
  1008.  
  1009.  
  1010.  
  1011. <div class="wp-block-group"><div class="wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained">
  1012. <figure class="wp-block-table is-style-stripes"><table class="has-fixed-layout"><thead><tr><th>Ingredients for 2 persons</th><th>Measurements</th></tr></thead><tbody><tr><td>Diced steak</td><td>200g</td></tr><tr><td>Rice </td><td>300g</td></tr><tr><td>Onion </td><td>100g</td></tr><tr><td>Garlic </td><td>30g</td></tr><tr><td>Soy sauce </td><td>30g</td></tr><tr><td>Sweet cooking sake (mirin)</td><td>15g</td></tr><tr><td>Sugar </td><td>5g</td></tr><tr><td>Butter </td><td>10g</td></tr><tr><td>Salad oil </td><td>5g</td></tr><tr><td>Soft-boiled eggs</td><td>46g</td></tr><tr><td>Chopped nori (seaweed) </td><td>20g</td></tr></tbody></table></figure>
  1013. </div></div>
  1014.  
  1015.  
  1016.  
  1017. <div class="wp-block-group is-stack is-style-dent_box">
  1018. <h3 class="wp-block-heading">How to make Saikoro Steak Rice Bowl?</h3>
  1019.  
  1020.  
  1021.  
  1022. <div class="swell-block-step" data-num-style="circle">
  1023. <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>Sauté the Garlic and Onion</strong></div><div class="swell-block-step__body">
  1024. <p>Heat salad oil in a frying pan, add the minced garlic, and stir-fry until fragrant. Then, add the sliced onion and cook until soft.</p>
  1025. </div></div>
  1026.  
  1027.  
  1028.  
  1029. <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>Cook the Diced Steak</strong></div><div class="swell-block-step__body">
  1030. <p>Add the diced steak to the pan and sear over high heat until browned on all sides.</p>
  1031. </div></div>
  1032.  
  1033.  
  1034.  
  1035. <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>Add Seasonings and Butter</strong></div><div class="swell-block-step__body">
  1036. <p>Pour in the soy sauce, mirin, and sugar, stirring to coat the meat evenly. Just before turning off the heat, mix in the butter for extra richness.</p>
  1037. </div></div>
  1038.  
  1039.  
  1040.  
  1041. <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 and Serve</strong></div><div class="swell-block-step__body">
  1042. <p>Place cooked rice in bowls, top with the diced steak mixture, and add a soft-boiled egg in the center. Garnish with chopped nori and enjoy!</p>
  1043. </div></div>
  1044. </div>
  1045. </div>
  1046.  
  1047.  
  1048.  
  1049. <h2 class="wp-block-heading">Recommended Restaurant for Saikoro Steak</h2>
  1050.  
  1051.  
  1052.  
  1053. <h3 class="wp-block-heading">Daidomon (大同門 江坂店)</h3>
  1054.  
  1055.  
  1056.  
  1057. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/daidomon.jpg" alt="pre-formed saikoro steak" class="wp-image-25947"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/daidomon.jpg" alt="pre-formed saikoro steak" class="lazyload wp-image-25947"/></figure>
  1058.  
  1059.  
  1060.  
  1061. <p>It is a yakiniku restaurant that serves yakiniku for half a century. Their yakiniku is made with high-quality beef from black-haired female wagyu cattle and craftsmanship backed by a long history, is truly a blissful taste. The main store is located in Esaka, Osaka, and the online shop is fully operational.</p>
  1062.  
  1063.  
  1064.  
  1065. <p class="has-border -border04 is-style-icon_info">Address: <a href="https://maps.app.goo.gl/5hWowwFKU9Q9yipz6" target="_blank" rel="noreferrer noopener">Japan, 〒564-0051 Osaka, Suita, Toyotsucho, 9-22 Daedong Headquarters Building 2-3F</a><br>Phone number: 066-3306-263<br>Hours open: 11:00-14:00, 17:00–23:00<br>Website: <a href="https://shop.daidomon.com/" target="_blank" rel="noreferrer noopener">https://shop.daidomon.com/</a></p>
  1066.  
  1067.  
  1068.  
  1069. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d6546473.531249609!2d131.73113696639666!3d36.75808432737513!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e4fa01786849%3A0x52b4b44528330ee9!2sDaidomon%20Esakaten%20Daidomon%20Esaka%20Store%20Japanese%20Black%20Beef%20%22%20Wagyu%20%22%20Yakiniku%20Restaurant!5e0!3m2!1sen!2sph!4v1742528281274!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d6546473.531249609!2d131.73113696639666!3d36.75808432737513!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e4fa01786849%3A0x52b4b44528330ee9!2sDaidomon%20Esakaten%20Daidomon%20Esaka%20Store%20Japanese%20Black%20Beef%20%22%20Wagyu%20%22%20Yakiniku%20Restaurant!5e0!3m2!1sen!2sph!4v1742528281274!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  1070.  
  1071.  
  1072.  
  1073. <h2 class="wp-block-heading">Conclusion</h2>
  1074.  
  1075.  
  1076.  
  1077. <p>Saikoro steak is a delicious and versatile dish that perfectly balances flavor, convenience, and Japanese culinary tradition. Whether enjoyed at a restaurant or prepared at home, its tender, bite-sized pieces make for a satisfying meal. If you ever visit Japan, be sure to try authentic Saikoro steak and experience its rich taste for yourself. Don’t miss the chance to pick some up and enjoy this uniquely Japanese take on steak!</p>
  1078.  
  1079.  
  1080.  
  1081. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Saikoro steak, you might also like other Japanese meat dishes like <a href="https://www.foodinjapan.org/japan/teppanyaki/">teppanyaki</a>, <a href="https://www.foodinjapan.org/kanto/gyudon/">gyudon </a>(beef bowl), or <a href="https://www.foodinjapan.org/japan/japanese-yakiniku/">yakiniku</a>, which offer rich flavors and unique dining experiences. Be sure to explore these delicious options when you visit Japan!</p>
  1082. <p>The post <a href="https://www.foodinjapan.org/japan/saikoro-steak/">Saikoro steak (サイコロステーキ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1083. ]]></content:encoded>
  1085. <wfw:commentRss>https://www.foodinjapan.org/japan/saikoro-steak/feed/</wfw:commentRss>
  1086. <slash:comments>0</slash:comments>
  1089. </item>
  1090. <item>
  1091. <title>Mino (ミノ)</title>
  1092. <link>https://www.foodinjapan.org/japan/mino/</link>
  1093. <comments>https://www.foodinjapan.org/japan/mino/#respond</comments>
  1095. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1096. <pubDate>Sun, 13 Apr 2025 07:48:48 +0000</pubDate>
  1097. <category><![CDATA[Japan]]></category>
  1098. <category><![CDATA[beef]]></category>
  1099. <category><![CDATA[cow stomach]]></category>
  1100. <category><![CDATA[first stomach cow]]></category>
  1101. <category><![CDATA[horumon]]></category>
  1102. <category><![CDATA[Japanese food]]></category>
  1103. <category><![CDATA[Local food in Japan]]></category>
  1104. <category><![CDATA[mino]]></category>
  1105. <category><![CDATA[offal]]></category>
  1106. <category><![CDATA[stomach]]></category>
  1107. <category><![CDATA[Traditional Food in Japan]]></category>
  1108. <category><![CDATA[ミノ]]></category>
  1109. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25531</guid>
  1110.  
  1111. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hr3uj618ib6.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hr3uj618ib6.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  1112. <p>Mino, the first stomach of a cow, is a popular delicacy in Japan, especially in yakiniku restaurants. Known for its satisfying chewiness and rich flavor, it has become a staple of horumon cuisine, enjoyed grilled or in various dishes. But what makes first cow stomach so special, and how did it become a favorite among [&#8230;]</p>
  1113. <p>The post <a href="https://www.foodinjapan.org/japan/mino/">Mino (ミノ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1114. ]]></description>
  1115. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hr3uj618ib6.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/hr3uj618ib6.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  1116. <p>Mino, the first stomach of a cow, is a popular delicacy in Japan, especially in yakiniku restaurants. Known for its satisfying chewiness and rich flavor, it has become a staple of <a href="https://www.foodinjapan.org/japan/horumon/">horumon </a>cuisine, enjoyed grilled or in various dishes. But what makes first cow stomach so special, and how did it become a favorite among offal lovers? Keep reading to uncover the unique appeal, history, and best ways to enjoy this flavorful cut!</p>
  1117.  
  1118.  
  1119.  
  1120. <h2 class="wp-block-heading">What is Mino?</h2>
  1121.  
  1122.  
  1123.  
  1124. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mino01.jpg" alt="mino with green leaves" class="wp-image-25639"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mino01.jpg" alt="mino with green leaves" class="lazyload wp-image-25639"/></figure>
  1125.  
  1126.  
  1127.  
  1128. <p>&#8220;Mino&#8221; refers to the stomach of a cow. People say its name comes from its resemblance to a &#8220;mino,&#8221; a traditional Japanese rain gear, when cut open. This rain gear has been passed down in Japan since ancient times. This type of tripe has a thick, white appearance. The thickest part is called &#8220;jomino,&#8221; while the fatty portion between the meat is sometimes served as a &#8220;mino sandwich.&#8221; With its pleasant crunch and mild flavor, first cow stomach lacks the strong smell or heaviness typical of horumon, making it a refreshing and enjoyable dish.</p>
  1129.  
  1130.  
  1131.  
  1132. <h2 class="wp-block-heading">Mino History</h2>
  1133.  
  1134.  
  1135.  
  1136. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/minosand02.jpg" alt="mino marinated" class="wp-image-25637"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/minosand02.jpg" alt="mino marinated" class="lazyload wp-image-25637"/></figure>
  1137.  
  1138.  
  1139.  
  1140. <p>The history of Mino (ミノ) in Japan traces back to the development of horumon (ホルモン) cuisine, which refers to dishes made from beef or pork offal. While organ meats have been consumed in Japan for centuries, their popularity grew significantly after World War II, when food shortages encouraged people to utilize every part of an animal. The rise of yakiniku (Japanese-style grilled meat) in the mid-20th century further boosted the popularity of first cow stomach.</p>
  1141.  
  1142.  
  1143.  
  1144. <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">
  1145. <h2 class="wp-block-heading">How to Prepare and Enjoy Mino?</h2>
  1146.  
  1147.  
  1148.  
  1149. <div class="swell-block-step" data-num-style="circle">
  1150. <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">Preparing the Mino</div><div class="swell-block-step__body">
  1151. <p>The first stomach of a cow, is prized for its white, soft texture. To prepare it, first, remove the fat covering the surface. Then, make deep grid-like cuts, similar to slicing a conger eel, to tenderize the meat. Finally, cut it into bite-sized pieces.</p>
  1152. </div></div>
  1153.  
  1154.  
  1155.  
  1156. <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">Cooking and Enjoying</div><div class="swell-block-step__body">
  1157. <p>For a classic yakiniku experience, season the first cow stomach with salt, pepper, and sesame oil before grilling. As it cooks, the cuts open, releasing flavorful juices. Cooking it lightly keeps it chewy and juicy, while grilling longer makes it crispier and more fragrant—perfect for pairing with beer!</p>
  1158. </div></div>
  1159. </div>
  1160. </div></div>
  1161.  
  1162.  
  1163.  
  1164. <h2 class="wp-block-heading"><strong>Difference Between Mino and Jyo</strong>m<strong>ino</strong></h2>
  1165.  
  1166.  
  1167.  
  1168. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="416" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1-029-2.jpg" alt="raw mino meat" class="wp-image-25640"/></noscript><img decoding="async" width="640" height="416" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='416'%20viewBox='0%200%20640%20416'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/1-029-2.jpg" alt="raw mino meat" class="lazyload wp-image-25640"/></figure>
  1169.  
  1170.  
  1171.  
  1172. <p>Jyomino (Upper Mino) is a thicker, more elastic part of Mino. While both cuts share a crunchy texture and a sweet, savory flavor, Jyomino offers a firmer bite. The key difference lies in the thickness rather than meat quality. Additionally, the &#8220;Mino sandwich&#8221; comes from a rare, fatty cut, combining a crunchy texture with rich fat flavor. Comparing these variations can make for an interesting tasting experience!</p>
  1173.  
  1174.  
  1175.  
  1176. <h2 class="wp-block-heading">Summary</h2>
  1177.  
  1178.  
  1179.  
  1180. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20200411_1872023.jpg" alt="cooked mino" class="wp-image-25641"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20200411_1872023.jpg" alt="cooked mino" class="lazyload wp-image-25641"/></figure>
  1181.  
  1182.  
  1183.  
  1184. <p>Mino is a delicious and unique part of Japanese horumon cuisine, offering a satisfying texture and rich flavor that make it a must-try for meat lovers. Whether you enjoy it grilled at a yakiniku restaurant or try cooking it yourself, its chewy bite and savory taste are sure to leave an impression. If you ever visit Japan, be sure to seek out fresh first cow stomach and experience its deliciousness firsthand!</p>
  1185.  
  1186.  
  1187.  
  1188. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about mino, you might also want to try other <a href="https://www.foodinjapan.org/tag/horumon/">horumon </a>delicacies like tecchan (large intestine), or kobukuro (uterus)—each offering its own unique texture and flavor to explore!</p>
  1189. <p>The post <a href="https://www.foodinjapan.org/japan/mino/">Mino (ミノ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1190. ]]></content:encoded>
  1192. <wfw:commentRss>https://www.foodinjapan.org/japan/mino/feed/</wfw:commentRss>
  1193. <slash:comments>0</slash:comments>
  1196. </item>
  1197. <item>
  1198. <title>Tebichi soba (てびちそば)</title>
  1199. <link>https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/</link>
  1200. <comments>https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/#respond</comments>
  1202. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1203. <pubDate>Wed, 09 Apr 2025 10:46:04 +0000</pubDate>
  1204. <category><![CDATA[Kyushu]]></category>
  1205. <category><![CDATA[Okinawa]]></category>
  1206. <category><![CDATA[Japanese food]]></category>
  1207. <category><![CDATA[Local food in Japan]]></category>
  1208. <category><![CDATA[pig trotter]]></category>
  1209. <category><![CDATA[regionalfoodjapan]]></category>
  1210. <category><![CDATA[tebichi]]></category>
  1211. <category><![CDATA[tebichi soba]]></category>
  1212. <category><![CDATA[Traditional Food in Japan]]></category>
  1213. <category><![CDATA[trotter]]></category>
  1214. <category><![CDATA[てびちそば]]></category>
  1215. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23269</guid>
  1216.  
  1217. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tebichi-soba.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tebichi-soba.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1218. <p>Tebichi Soba is a beloved Okinawan dish that brings together the tender richness of simmered pig&#8217;s trotters and the comforting flavors of Okinawa soba noodles. With its unique blend of textures and traditional roots, this dish captures the heart of Okinawa&#8217;s food culture. Curious to learn more about what makes Tebichi Soba so special? Let’s [&#8230;]</p>
  1219. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/">Tebichi soba (てびちそば)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1220. ]]></description>
  1221. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tebichi-soba.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/tebichi-soba.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1222. <p>Tebichi Soba is a beloved Okinawan dish that brings together the tender richness of simmered pig&#8217;s trotters and the comforting flavors of Okinawa soba noodles. With its unique blend of textures and traditional roots, this dish captures the heart of Okinawa&#8217;s food culture. Curious to learn more about what makes Tebichi Soba so special? Let’s dive deeper into its story and flavors!</p>
  1223.  
  1224.  
  1225.  
  1226. <h2 class="wp-block-heading">What is Tebichi soba?</h2>
  1227.  
  1228.  
  1229.  
  1230. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="424" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/てびちそば.jpg" alt="tebichi soba in black bowl" class="wp-image-23353"/></noscript><img decoding="async" width="640" height="424" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='424'%20viewBox='0%200%20640%20424'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/てびちそば.jpg" alt="tebichi soba in black bowl" class="lazyload wp-image-23353"/></figure>
  1231.  
  1232.  
  1233.  
  1234. <p>&#8220;Tebichi soba&#8221; is Okinawa soba topped with Okinawa&#8217;s local dish &#8220;ashibichi&#8221;. It is a traditional Okinawan noodle dish featuring tender, simmered pig&#8217;s feet (tebichi) served atop Okinawa soba noodles. Tebichi has two meanings: it can refer to pig&#8217;s trotters themselves, or to boiled pig&#8217;s trotters.</p>
  1235.  
  1236.  
  1237.  
  1238. <p>This dish combines the richness of the tebichi, slow-cooked to achieve a gelatinous, melt-in-your-mouth texture, with the comforting flavor of the soup made from pork or bonito broth. The pig&#8217;s skin provides abundant collagen, which many believe enhances beauty and makes it highly popular among women. The trotters are cut into chunks, making for a visually impressive dish. Then, the skin is gelatinous and has a chewy texture. There is muscle around the bones, so you can enjoy the flavor of the meat.</p>
  1239.  
  1240.  
  1241.  
  1242. <h2 class="wp-block-heading">Tebichi soba History</h2>
  1243.  
  1244.  
  1245.  
  1246. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="398" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/pd_7f1564a173ece638c3c681011971d970e90e995d.jpg" alt="close up photo of tebichi soba" class="wp-image-23351"/></noscript><img decoding="async" width="640" height="398" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='398'%20viewBox='0%200%20640%20398'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/pd_7f1564a173ece638c3c681011971d970e90e995d.jpg" alt="close up photo of tebichi soba" class="lazyload wp-image-23351"/></figure>
  1247.  
  1248.  
  1249.  
  1250. <p>People in Okinawa call &#8220;pig&#8217;s trotters&#8221; &#8220;Tebichi.&#8221; They use the term to refer to both the raw trotters and their boiled version. Okinawans consider Tebichi a traditional dish, believed to have been introduced from China during the Ryukyu Dynasty (1429–1879). With pork deeply embedded in Okinawan food culture, they regard Tebichi as one of the most iconic pork dishes, alongside rafute, and feature it on many restaurant menus.</p>
  1251.  
  1252.  
  1253.  
  1254. <h2 class="wp-block-heading">How to eat Tebichi?</h2>
  1255.  
  1256.  
  1257.  
  1258. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/12/cd4ae997556f6bd20351e0b2fbc09f35-640.jpg" alt="pig frotters" class="wp-image-23350"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/12/cd4ae997556f6bd20351e0b2fbc09f35-640.jpg" alt="pig frotters" class="lazyload wp-image-23350"/></figure>
  1259.  
  1260.  
  1261.  
  1262. <p>You can stew tebichi or enjoy it in fried dishes, soba noodles, oden, and more. If the pig&#8217;s trotters are simmered as is, they will have an unpleasant odor, so they are boiled and drained once. It is important to remove as much of the odor as possible. For deep-fried tebichi, season it thoroughly before frying, or coat it with a sweet and spicy sauce afterward. When served in soba noodles or oden, the pig trotter is warmed with dashi, giving it an irresistibly soft texture</p>
  1263.  
  1264.  
  1265.  
  1266. <h2 class="wp-block-heading">Tebichi soba Restaurants</h2>
  1267.  
  1268.  
  1269.  
  1270. <h3 class="wp-block-heading">Nanbu soba (南部そば)</h3>
  1271.  
  1272.  
  1273.  
  1274. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="514" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/nanu-soba.jpg" alt="TEBICHI SOBA FROM NANU SOBA" class="wp-image-23355"/></noscript><img decoding="async" width="640" height="514" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='514'%20viewBox='0%200%20640%20514'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/nanu-soba.jpg" alt="TEBICHI SOBA FROM NANU SOBA" class="lazyload wp-image-23355"/></figure>
  1275.  
  1276.  
  1277.  
  1278. <p>Nanbu Soba is an Okinawa soba specialty restaurant where you can enjoy homemade fresh noodles with a smooth texture and firmness, as well as savory, collagen-filled Nanbu Soba made with tebichi (pig&#8217;s trotters), which is the restaurant&#8217;s name.</p>
  1279.  
  1280.  
  1281.  
  1282. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/7KovEbMosjK9JxBi6" target="_blank" rel="noreferrer noopener nofollow">3-2-2 Shiozakicho, Itoman City, Okinawa Prefecture</a><br>Phone number: 098-992-7711<br>Hours open: 11:00-15:30 (Ends when sold out)<br>Website: <a href="https://www.nanbusoba.com/" target="_blank" rel="noreferrer noopener nofollow">https://www.nanbusoba.com/</a></p>
  1283.  
  1284.  
  1285.  
  1286. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3582.3558313353587!2d127.66504227541246!3d26.119938577128668!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e567a4d97b237f%3A0xad27c6a0316ffcc1!2sNanbu%20Soba!5e0!3m2!1sen!2sph!4v1735539189842!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3582.3558313353587!2d127.66504227541246!3d26.119938577128668!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x34e567a4d97b237f%3A0xad27c6a0316ffcc1!2sNanbu%20Soba!5e0!3m2!1sen!2sph!4v1735539189842!5m2!1sen!2sph" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade title="googlemap" class="lazyload"></iframe>
  1287.  
  1288.  
  1289.  
  1290. <h2 class="wp-block-heading">Final Thoughts</h2>
  1291.  
  1292.  
  1293.  
  1294. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="452" src="https://www.foodinjapan.org/wp-content/uploads/2025/01/img_73cea8f4939d7abf4fb7b673e422ab751661913.jpg" alt="tebichi soba set" class="wp-image-23354"/></noscript><img decoding="async" width="640" height="452" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='452'%20viewBox='0%200%20640%20452'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/01/img_73cea8f4939d7abf4fb7b673e422ab751661913.jpg" alt="tebichi soba set" class="lazyload wp-image-23354"/></figure>
  1295.  
  1296.  
  1297.  
  1298. <p>Tebichi Soba is more than just a meal; it’s a taste of Okinawa’s rich culinary heritage and unique flavors. Whether you’re a fan of tender, melt-in-your-mouth textures or simply love exploring traditional Japanese dishes, this dish is a must-try. When you visit Japan, don’t miss the chance to savor this iconic Okinawan specialty—your taste buds will thank you!</p>
  1299.  
  1300.  
  1301.  
  1302. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Tebichi Soba, be sure to explore other traditional Japanese dishes like <a href="https://www.foodinjapan.org/kyushu/okinawa/okinawa-soba/">Okinawa Soba</a> and <a href="https://www.foodinjapan.org/kyushu/okinawa/rafute/">Rafute </a>for a deeper dive into Japan’s rich culinary culture!</p>
  1303. <p>The post <a href="https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/">Tebichi soba (てびちそば)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1304. ]]></content:encoded>
  1306. <wfw:commentRss>https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/feed/</wfw:commentRss>
  1307. <slash:comments>0</slash:comments>
  1310. </item>
  1311. <item>
  1312. <title>Japanese Konbini Culture: What American College Campuses Could Learn</title>
  1313. <link>https://www.foodinjapan.org/article/japanese-konbini-culture/</link>
  1314. <comments>https://www.foodinjapan.org/article/japanese-konbini-culture/#respond</comments>
  1316. <dc:creator><![CDATA[ryo]]></dc:creator>
  1317. <pubDate>Wed, 09 Apr 2025 10:22:18 +0000</pubDate>
  1318. <category><![CDATA[Article]]></category>
  1319. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26253</guid>
  1320.  
  1321. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-09-191619-1024x674.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='674'%20viewBox='0%200%201024%20674'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-09-191619-1024x674.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1322. <p>In the bustling urban landscapes of Japan, convenience stores—known locally as &#8220;konbini&#8221;—represent far more than just quick stops for snacks or beverages. These 24-hour establishments have evolved into essential community hubs that seamlessly blend efficiency, quality, and a remarkable breadth of services in compact spaces. While American college campuses have their own convenience stores, they [&#8230;]</p>
  1323. <p>The post <a href="https://www.foodinjapan.org/article/japanese-konbini-culture/">Japanese Konbini Culture: What American College Campuses Could Learn</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1324. ]]></description>
  1325. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-09-191619-1024x674.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='674'%20viewBox='0%200%201024%20674'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-09-191619-1024x674.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1326. <p>In the bustling urban landscapes of Japan, convenience stores—known locally as &#8220;konbini&#8221;—represent far more than just quick stops for snacks or beverages. These 24-hour establishments have evolved into essential community hubs that seamlessly blend efficiency, quality, and a remarkable breadth of services in compact spaces. While American college campuses have their own convenience stores, they often fall short of the konbini standard, typically offering limited selections at premium prices in sterile environments that lack the warmth and utility of their Japanese counterparts.<br></p>
  1327.  
  1328.  
  1329.  
  1330. <p>As someone who spent a semester abroad in Tokyo while researching for my <a href="https://paperwriter.com/graduate-paper-writing-service" target="_blank" rel="noreferrer noopener">graduate school essay writing service</a> project on urban community spaces, I witnessed firsthand how konbini culture could transform daily life. The integration of multiple essential services in one accessible location created an environment where students and working professionals alike could efficiently manage their daily needs without disrupting their busy schedules—a model that American universities would do well to study and adapt.</p>
  1331.  
  1332.  
  1333.  
  1334. <h2 class="wp-block-heading">The Konbini Revolution: More Than Just Convenience</h2>
  1335.  
  1336.  
  1337.  
  1338. <p>Japanese konbini chains like 7-Eleven, Lawson, and FamilyMart have redefined what convenience means. Unlike their American counterparts, these stores offer fresh, high-quality meals prepared daily, extensive banking services, package delivery, bill payment options, printing facilities, and even government service access points—all within spaces typically no larger than 2,500 square feet.</p>
  1339.  
  1340.  
  1341.  
  1342. <h2 class="wp-block-heading">Quality Food at Reasonable Prices</h2>
  1343.  
  1344.  
  1345.  
  1346. <p>Perhaps the most striking difference between American campus convenience options and Japanese konbini is the food quality. While U.S. college convenience stores typically stock processed snacks and frozen items, konbini feature freshly prepared bento boxes, <a href="https://www.foodinjapan.org/japan/convenience-store-onigiri/">onigiri</a> (rice balls), sandwiches, and seasonal specialties that rotate regularly. These items are priced reasonably and designed with nutrition in mind—not merely as fuel but as enjoyable meals.</p>
  1347.  
  1348.  
  1349.  
  1350. <p class="has-text-align-left">American campuses typically charge hefty markups for convenience foods, while Japanese konbini offer complete, balanced meals for under $5. This approach reflects a broader philosophy that contrasts with the approach of the average college essay writing service—focusing on depth and quality rather than merely meeting minimum requirements.</p>
  1351.  
  1352.  
  1353.  
  1354. <p class="has-text-align-center"><br><noscript><img decoding="async" src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXdkAdszTY9UgMKIZfzC4PcfQhLvZ1UOAALWw65xRBQycvm2RxUep-j5S-LzDXTNJMmo-6tLULTkVefDoY1Ktyliw8ptKlfEjpAmlpjdrQ6gOBhJ6yi7kFx1jwc87kj49rxqR60uacuD2XS9dBwuOGI?key=Ax8gymegRfjzaVkbm6dShM2l" style="" alt="7eleven"></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1066'%20height='1600'%20viewBox='0%200%201066%201600'%3E%3C/svg%3E" data-src="https://lh7-rt.googleusercontent.com/docsz/AD_4nXdkAdszTY9UgMKIZfzC4PcfQhLvZ1UOAALWw65xRBQycvm2RxUep-j5S-LzDXTNJMmo-6tLULTkVefDoY1Ktyliw8ptKlfEjpAmlpjdrQ6gOBhJ6yi7kFx1jwc87kj49rxqR60uacuD2XS9dBwuOGI?key=Ax8gymegRfjzaVkbm6dShM2l" style="" alt="7eleven"></p>
  1355.  
  1356.  
  1357.  
  1358. <p class="is-style-icon_book">Reffered From : <a href="https://unsplash.com/photos/man-in-red-t-shirt-standing-in-front-of-food-stall-3BNrdARxbYo" rel="nofollow">https://unsplash.com/photos/man-in-red-t-shirt-standing-in-front-of-food-stall-3BNrdARxbYo</a></p>
  1359.  
  1360.  
  1361.  
  1362. <h2 class="wp-block-heading">Multi-Functional Spaces</h2>
  1363.  
  1364.  
  1365.  
  1366. <p>Japanese konbini function as micro-service centers, offering:</p>
  1367.  
  1368.  
  1369.  
  1370. <ul class="wp-block-list">
  1371. <li>Banking ATMs with extended hours</li>
  1372.  
  1373.  
  1374.  
  1375. <li>Package pickup and shipping services</li>
  1376.  
  1377.  
  1378.  
  1379. <li>Bill payment facilities</li>
  1380.  
  1381.  
  1382.  
  1383. <li>Ticket purchasing for events and transportation</li>
  1384.  
  1385.  
  1386.  
  1387. <li>Printing, copying, and scanning services</li>
  1388.  
  1389.  
  1390.  
  1391. <li>Free Wi-Fi</li>
  1392.  
  1393.  
  1394.  
  1395. <li>Clean restrooms</li>
  1396.  
  1397.  
  1398.  
  1399. <li>Recycling stations</li>
  1400. </ul>
  1401.  
  1402.  
  1403.  
  1404. <p>Imagine if campus convenience stores in America operated with this philosophy. A student could print an assignment, pay their utility bill, pick up a prescription, mail a package, and grab a fresh, affordable dinner—all in one stop between classes. This level of integration would be as convenient as using a graduate school essay writing service online to handle academic tasks while focusing on other responsibilities. Such efficiency would transform campus logistics, especially for students without vehicles or those with tight schedules balanced between work and studies.</p>
  1405.  
  1406.  
  1407.  
  1408. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1600" height="1069" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXfuszYWA7pj-99lOv3VKY5M8aFZ8XVegcDipap0ozIY8KC-LU3OyrrPIA6qYood8rsjh2VQFaVOXuQlJtUxVUDnV_9HD2js2PvOG_9r7bRFUEKE8TySRq2pFVAydjDInf6qZW8Rs-MlJLM6WXtzg5M.png" alt="Japanese Konbini Culture" class="wp-image-26257" style="width:800px"/></noscript><img decoding="async" width="1600" height="1069" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1069'%20viewBox='0%200%201600%201069'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXfuszYWA7pj-99lOv3VKY5M8aFZ8XVegcDipap0ozIY8KC-LU3OyrrPIA6qYood8rsjh2VQFaVOXuQlJtUxVUDnV_9HD2js2PvOG_9r7bRFUEKE8TySRq2pFVAydjDInf6qZW8Rs-MlJLM6WXtzg5M.png" alt="Japanese Konbini Culture" class="lazyload wp-image-26257" style="width:800px"/></figure>
  1409.  
  1410.  
  1411.  
  1412. <p class="is-style-icon_book">Reffered From : <a href="https://unsplash.com/photos/text-IuXtdvHNc2g" rel="nofollow">https://unsplash.com/photos/text-IuXtdvHNc2g</a></p>
  1413.  
  1414.  
  1415.  
  1416. <h2 class="wp-block-heading">Efficiency Without Sacrificing Quality</h2>
  1417.  
  1418.  
  1419.  
  1420. <p>What makes konbini truly remarkable is their operational efficiency. Despite offering extensive services, most locations are staffed by just 2-3 employees at any given time. This efficiency extends to inventory management—a precisely calculated system ensures minimal waste while maintaining product freshness.</p>
  1421.  
  1422.  
  1423.  
  1424. <p>Japanese konbini have perfected the science of inventory rotation through systems developed with insights from graduate school application essay writing service research on retail efficiency. Items are restocked multiple times daily, with careful attention to peak demand hours. American campus stores could implement similar systems to reduce waste and maintain fresher inventory.</p>
  1425.  
  1426.  
  1427.  
  1428. <h2 class="wp-block-heading">Community Hubs</h2>
  1429.  
  1430.  
  1431.  
  1432. <p>Beyond pragmatic services, konbini function as informal community centers. In a society known for small living spaces, they provide neutral ground where people from all walks of life interact. This social aspect is perhaps most valuable on college campuses, where students often seek &#8220;third spaces&#8221; beyond dorms and classrooms.</p>
  1433.  
  1434.  
  1435.  
  1436. <p>Konbini culture demonstrates how thoughtfully designed retail spaces can serve social functions. Many researchers conducting essay writing service projects on public spaces have observed how these stores foster brief but meaningful community interactions across demographic boundaries.</p>
  1437.  
  1438.  
  1439.  
  1440. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1600" height="1062" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXfolWERrDUGjPFYjTTClnBLZMUvUNzRz4jiQZl4XT0joB4CdY_bjBY-xjGbejUahJ_A77qwQrT6IQyqOBBgFzByWQfpKF-dCJ3YWf-atOLkRk5kZ5CA-0q7N85j4fKjjksyQy1NvmtqjY7Q8jLlw1Y.png" alt="Japanese Konbini Culture" class="wp-image-26256" style="width:800px"/></noscript><img decoding="async" width="1600" height="1062" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1062'%20viewBox='0%200%201600%201062'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXfolWERrDUGjPFYjTTClnBLZMUvUNzRz4jiQZl4XT0joB4CdY_bjBY-xjGbejUahJ_A77qwQrT6IQyqOBBgFzByWQfpKF-dCJ3YWf-atOLkRk5kZ5CA-0q7N85j4fKjjksyQy1NvmtqjY7Q8jLlw1Y.png" alt="Japanese Konbini Culture" class="lazyload wp-image-26256" style="width:800px"/></figure>
  1441.  
  1442.  
  1443.  
  1444. <p class="is-style-icon_book">Reffered From : <a href="https://unsplash.com/photos/a-car-parked-in-front-of-a-store-at-night-L9BSGmITpJQ">https://unsplash.com/photos/a-car-parked-in-front-of-a-store-at-night-L9BSGmITpJQ</a></p>
  1445.  
  1446.  
  1447.  
  1448. <h2 class="wp-block-heading">Implementation on American Campuses</h2>
  1449.  
  1450.  
  1451.  
  1452. <p>How might American universities adopt this model? Several approaches seem promising:</p>
  1453.  
  1454.  
  1455.  
  1456. <ol class="wp-block-list">
  1457. <li>Campus convenience operations could expand service offerings without necessarily increasing physical footprints. Adding postal services, banking functions, and enhanced printing facilities would transform these spaces from mere retail outlets to service hubs.</li>
  1458.  
  1459.  
  1460.  
  1461. <li>Food quality could be dramatically improved by partnering with local vendors and implementing Japanese-style daily delivery systems rather than weekly restocking. This shift would reduce waste while improving nutrition and satisfaction.</li>
  1462.  
  1463.  
  1464.  
  1465. <li>Staffing models could be reconsidered. Rather than viewing campus convenience stores as retail training grounds, universities could position them as integrated service centers with employees cross-trained in multiple functions.</li>
  1466. </ol>
  1467.  
  1468.  
  1469.  
  1470. <p>Universities working with a cheap essay writing service to draft proposals for campus improvements often cite the konbini model. The potential cost savings from consolidated services makes the concept attractive from a budgetary perspective.</p>
  1471.  
  1472.  
  1473.  
  1474. <h2 class="wp-block-heading">Cultural Adaptations Required</h2>
  1475.  
  1476.  
  1477.  
  1478. <p>Of course, wholesale importation of konbini culture would require adjustments for American campus contexts. Japanese convenience stores benefit from dense urban populations, extensive public transportation, and cultural norms around service quality that differ from American expectations.</p>
  1479.  
  1480.  
  1481.  
  1482. <p>However, the core principles—efficiency, multi-functionality, quality, and community orientation—remain transferable. Campus planners would need to analyze specific institutional needs rather than implementing generic solutions. In this way, even the products that are stocked in the konbini matter: <a href="https://www.foodinjapan.org/japan/matcha/">matcha</a>, ice americano, onigiri, boiled egg are all the popular positions that can work in America the same they do in Japan.</p>
  1483.  
  1484.  
  1485.  
  1486. <h2 class="wp-block-heading">The Future of Campus Convenience</h2>
  1487.  
  1488.  
  1489.  
  1490. <p>As universities face increasing pressure to improve student services while containing costs, the konbini model offers compelling possibilities. Some forward-thinking institutions have already begun implementation with promising results.</p>
  1491.  
  1492.  
  1493.  
  1494. <p>Some forward-thinking institutions have already begun implementing similar models. These campus hubs incorporate multiple service functions into campus convenience stores, resulting in increased usage and higher student satisfaction scores. These developments often draw from the best essay writing service reviews highlighting what students need most—convenience, affordability, and quality—to build improved campus service models.</p>
  1495.  
  1496.  
  1497.  
  1498. <p>As American higher education continues evolving in response to changing student demographics and expectations, convenience infrastructure represents an often-overlooked opportunity for meaningful improvement. By studying and adapting the successful elements of konbini culture, universities can transform utilitarian campus corners into vibrant service centers that genuinely enhance student life.</p>
  1499.  
  1500.  
  1501.  
  1502. <p>The humble convenience store may seem an unlikely source of innovation for American higher education. Yet in this intersection of commerce, service, and community, Japanese konbini offer valuable lessons about meeting diverse needs efficiently without sacrificing quality—precisely the balance that universities continually strive to achieve.</p>
  1503. <p>The post <a href="https://www.foodinjapan.org/article/japanese-konbini-culture/">Japanese Konbini Culture: What American College Campuses Could Learn</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1504. ]]></content:encoded>
  1506. <wfw:commentRss>https://www.foodinjapan.org/article/japanese-konbini-culture/feed/</wfw:commentRss>
  1507. <slash:comments>0</slash:comments>
  1510. </item>
  1511. <item>
  1512. <title>Zabuton (ざぶとん)</title>
  1513. <link>https://www.foodinjapan.org/japan/zabuton/</link>
  1514. <comments>https://www.foodinjapan.org/japan/zabuton/#comments</comments>
  1516. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1517. <pubDate>Sun, 06 Apr 2025 15:55:23 +0000</pubDate>
  1518. <category><![CDATA[Japan]]></category>
  1519. <category><![CDATA[beef]]></category>
  1520. <category><![CDATA[Japanese food]]></category>
  1521. <category><![CDATA[Local food in Japan]]></category>
  1522. <category><![CDATA[meat]]></category>
  1523. <category><![CDATA[shoulder loin]]></category>
  1524. <category><![CDATA[Traditional Food in Japan]]></category>
  1525. <category><![CDATA[zabuton]]></category>
  1526. <category><![CDATA[ざぶとん]]></category>
  1527. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25532</guid>
  1528.  
  1529. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/rlcn9k4xc5a.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='568'%20viewBox='0%200%20850%20568'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/rlcn9k4xc5a.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  1530. <p>If you’re a fan of Japanese yakiniku, you may have heard of zabuton—a rare and highly prized cut of beef. Known for its incredible marbling and melt-in-your-mouth texture, this special part of the shoulder loin offers a rich, juicy flavor that meat lovers can’t resist. But what makes It so unique, and why is it [&#8230;]</p>
  1531. <p>The post <a href="https://www.foodinjapan.org/japan/zabuton/">Zabuton (ざぶとん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1532. ]]></description>
  1533. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/rlcn9k4xc5a.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='568'%20viewBox='0%200%20850%20568'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/rlcn9k4xc5a.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  1534. <p>If you’re a fan of Japanese yakiniku, you may have heard of <em>zabuton</em>—a rare and highly prized cut of beef. Known for its incredible marbling and melt-in-your-mouth texture, this special part of the shoulder loin offers a rich, juicy flavor that meat lovers can’t resist. But what makes It so unique, and why is it considered a luxury in Japan? Keep reading to discover the story behind this coveted cut and how it’s best enjoyed!</p>
  1535.  
  1536.  
  1537.  
  1538. <h2 class="wp-block-heading">What is Zabuton?</h2>
  1539.  
  1540.  
  1541.  
  1542. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="428" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zabuton-1024x684-1.jpg" alt="zabuton beef meat" class="wp-image-25653"/></noscript><img decoding="async" width="640" height="428" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='428'%20viewBox='0%200%20640%20428'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zabuton-1024x684-1.jpg" alt="zabuton beef meat" class="lazyload wp-image-25653"/></figure>
  1543.  
  1544.  
  1545.  
  1546. <p>Zabuton comes from the shoulder loin, specifically the part closest to the rib. This cut is thick, tender, and finely textured, making it irresistible to meat lovers. Butchers can only take about 3-4kg of zabuton from a single cow, making it a rare delicacy. The term &#8220;Zabuton&#8221; often comes up in conversations about yakiniku. The name comes from its square, tatami mat-like shape and thick texture. Among shoulder loins, zabuton stands out for its exceptionally high marbling, which gives it a soft and juicy texture. This rare cut releases its rich juices when grilled, creating a melt-in-your-mouth experience. &#8220;Zabuton&#8221; is found on the rib side of the &#8220;shoulder roast,&#8221; and was named after the fact that it can be cut into a square shape. At yakiniku restaurants, it is sometimes served as &#8220;premium loin&#8221; or &#8220;premium kalbi.&#8221;</p>
  1547.  
  1548.  
  1549.  
  1550. <h2 class="wp-block-heading">Zabuton History</h2>
  1551.  
  1552.  
  1553.  
  1554. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bb0c7651116229f45fe26f0a70e08fdce79dab21f8fe06a1c8f7806250a248c5.jpg" alt="meat zabuton" class="wp-image-25650"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bb0c7651116229f45fe26f0a70e08fdce79dab21f8fe06a1c8f7806250a248c5.jpg" alt="meat zabuton" class="lazyload wp-image-25650"/></figure>
  1555.  
  1556.  
  1557.  
  1558. <p>Zabuton (ざぶとん) is a premium wagyu beef cut from the shoulder loin. Named after its square shape resembling a traditional Japanese cushion. Its history is tied to the rise of yakiniku culture, gaining recognition in the 1970s and 1980s as Japan’s wagyu industry flourished. Known for its rich marbling and tender texture, zabuton became a prized cut in high-end yakiniku restaurants. With only 3-4kg available per cow, it remains a rare and luxurious choice, highly sought after for its melt-in-your-mouth experience.</p>
  1559.  
  1560.  
  1561.  
  1562. <h2 class="wp-block-heading">Zabuton Characteristics</h2>
  1563.  
  1564.  
  1565.  
  1566. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="361" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/region-haneshita.jpg" alt="zabuton on wooden chopping board" class="wp-image-25652"/></noscript><img decoding="async" width="640" height="361" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='361'%20viewBox='0%200%20640%20361'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/region-haneshita.jpg" alt="zabuton on wooden chopping board" class="lazyload wp-image-25652"/></figure>
  1567.  
  1568.  
  1569.  
  1570. <p>Zabuton offers a luxurious melting texture and deep, rich flavor. While beautifully marbled, it also retains the delicious, meaty essence characteristic of the shoulder loin. Despite its high fat content, it delivers an elegant taste without any unpleasant aftertaste. Often sold as &#8220;special loin,&#8221; this cut is prized for its exceptional tenderness.</p>
  1571.  
  1572.  
  1573.  
  1574. <p>For the best experience, enjoy this dish thinly sliced to preserve its delicate texture. Light grilling enhances its tenderness and allows the fat to release its full flavor. Its rich marbling pairs perfectly with beer or highballs, while its deep meaty taste also complements red wine or &#8220;black wine made specifically for meat.</p>
  1575.  
  1576.  
  1577.  
  1578. <h2 class="wp-block-heading">FAQ</h2>
  1579.  
  1580.  
  1581.  
  1582. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1583. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is zabuton meat from</dt><dd class="faq_a">
  1584. <p>Zabuton is a cut of beef located in the belly of the cow, characterized by its tender and juicy meat. It is generally popular as a lean and flavorful meat.</p>
  1585. </dd></div>
  1586.  
  1587.  
  1588.  
  1589. <div class="swell-block-faq__item"><dt class="faq_q">What are the key points when cooking zabuton?</dt><dd class="faq_a">
  1590. <p>The key points when cooking zabuton are proper heat control and cooking time. It is often served as yakiniku or steak, and lightly searing it before it is fully cooked can enhance the meat&#8217;s tenderness and flavor.</p>
  1591. </dd></div>
  1592. </dl>
  1593. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the cow is zabuton meat from","acceptedAnswer":{"@type":"Answer","text":"<p>Zabuton is a cut of beef located in the belly of the cow, characterized by its tender and juicy meat. It is generally popular as a lean and flavorful meat.<\/p>"}},{"@type":"Question","name":"What are the key points when cooking zabuton?","acceptedAnswer":{"@type":"Answer","text":"<p>The key points when cooking zabuton are proper heat control and cooking time. It is often served as yakiniku or steak, and lightly searing it before it is fully cooked can enhance the meat's tenderness and flavor.<\/p>"}}]}</script>
  1594.  
  1595.  
  1596.  
  1597. <h2 class="wp-block-heading">Final Thoughts</h2>
  1598.  
  1599.  
  1600.  
  1601. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/149374439.jpg" alt="beef" class="wp-image-25649"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/149374439.jpg" alt="beef" class="lazyload wp-image-25649"/></figure>
  1602.  
  1603.  
  1604.  
  1605. <p>Zabu ton is a truly special cut of beef that showcases the rich marbling and tenderness that make wagyu so exceptional. Whether enjoyed at a high-end yakiniku restaurant or purchased fresh to grill at home, this rare and flavorful cut offers a melt-in-your-mouth experience that’s worth seeking out. If you have the chance to visit Japan, don’t miss the opportunity to try this dish for yourself—you won’t regret it!</p>
  1606.  
  1607.  
  1608.  
  1609. <p class="has-border -border04 is-style-bg_stripe">You might also love other richly marbled cuts like misuji (top blade) or sirloin, both offering their own unique textures and flavors—be sure to try them on your next <a href="https://www.foodinjapan.org/tag/yakiniku/">yakiniku </a>adventure!</p>
  1610. <p>The post <a href="https://www.foodinjapan.org/japan/zabuton/">Zabuton (ざぶとん)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1611. ]]></content:encoded>
  1613. <wfw:commentRss>https://www.foodinjapan.org/japan/zabuton/feed/</wfw:commentRss>
  1614. <slash:comments>1</slash:comments>
  1617. </item>
  1618. <item>
  1619. <title>Houtyou (鮑腸)</title>
  1620. <link>https://www.foodinjapan.org/kyushu/ooita/houtyou/</link>
  1621. <comments>https://www.foodinjapan.org/kyushu/ooita/houtyou/#respond</comments>
  1623. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1624. <pubDate>Sat, 05 Apr 2025 12:19:04 +0000</pubDate>
  1625. <category><![CDATA[Kyushu]]></category>
  1626. <category><![CDATA[Ooita]]></category>
  1627. <category><![CDATA[houcho]]></category>
  1628. <category><![CDATA[houtyou]]></category>
  1629. <category><![CDATA[Japanese food]]></category>
  1630. <category><![CDATA[Local food in Japan]]></category>
  1631. <category><![CDATA[Traditional Food in Japan]]></category>
  1632. <category><![CDATA[鮑腸]]></category>
  1633. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25850</guid>
  1634.  
  1635. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1636. <p>Houtyou is a unique and traditional noodle dish from Japan, known for its exceptionally long, hand-stretched noodles that can extend over two meters. Once a special treat enjoyed during festivals and gatherings, it has become a rare delicacy due to its time-consuming preparation. Read on to discover what makes this dish so special and how [&#8230;]</p>
  1637. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/houtyou/">Houtyou (鮑腸)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1638. ]]></description>
  1639. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_2.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1640. <p>Houtyou is a unique and traditional noodle dish from Japan, known for its exceptionally long, hand-stretched noodles that can extend over two meters. Once a special treat enjoyed during festivals and gatherings, it has become a rare delicacy due to its time-consuming preparation. Read on to discover what makes this dish so special and how it continues to be enjoyed today.</p>
  1641.  
  1642.  
  1643.  
  1644. <h2 class="wp-block-heading">What is Houtyou?</h2>
  1645.  
  1646.  
  1647.  
  1648. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20141118_02.jpg" alt="Houtyou" class="wp-image-25926"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20141118_02.jpg" alt="Houtyou" class="lazyload wp-image-25926"/></figure>
  1649.  
  1650.  
  1651.  
  1652. <p>In Japan, people consider <em>houtyou</em> (鮑腸), the intestines of abalone (awabi, 鮑), a delicacy. Chefs often prepare it as <em>tsukudani</em> (佃煮) by simmering it in soy sauce, mirin, and sugar to create a sweet-savory dish that pairs well with rice or sake. It looks exactly like&nbsp;udon noodles, but when you pick them up with chopsticks,&nbsp;each noodle is over 2 meters long.&nbsp; Some high-end restaurants and seafood markets serve fresh abalone intestines as part of sashimi or sushi, highlighting their briny and slightly bitter taste.</p>
  1653.  
  1654.  
  1655.  
  1656. <h2 class="wp-block-heading">Houtyou History</h2>
  1657.  
  1658.  
  1659.  
  1660. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AS20240402003745.jpg" alt="houtyou with chopsticks" class="wp-image-25928"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/AS20240402003745.jpg" alt="houtyou with chopsticks" class="lazyload wp-image-25928"/></figure>
  1661.  
  1662.  
  1663.  
  1664. <p>Houchou, a traditional dish from the Hetsugi area, has a long history and features a single noodle stretched to nearly three meters. People in the region have passed down the custom of dipping it in flavorful soup stock since ancient times. Documents from the Edo period recorded both its preparation method and the unique way of eating it. Once popular in Oita City and its surrounding areas, Houchou gradually disappeared from home cooking due to its time-consuming preparation. Making Houchou requires significant time and effort, so it has become increasingly rare in restaurants. The thickness and texture of the noodles vary depending on the maker, resulting in diverse flavors even in home-cooked versions. Since the noodles exceed two meters in length, people bite them off as they dip them in soup rather than slurping. The soup, enhanced with a squeeze of Oita’s local <em>kabosu</em>, adds a refreshing touch.</p>
  1665.  
  1666.  
  1667.  
  1668. <h2 class="wp-block-heading"><strong>Special Occasions and Seasonal Traditions</strong></h2>
  1669.  
  1670.  
  1671.  
  1672. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/640x640_rect_73cb0c13759bbde8c57b0f6d2bd897c4.jpg" alt="hocho" class="wp-image-25930"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/640x640_rect_73cb0c13759bbde8c57b0f6d2bd897c4.jpg" alt="hocho" class="lazyload wp-image-25930"/></figure>
  1673.  
  1674.  
  1675.  
  1676. <p>&#8220;Dango-jiru&#8221; and &#8220;Yaseuma,&#8221; made from kneaded wheat flour, are well-known local dishes of Oita. However, one of the defining characteristics of &#8220;Awa-cho&#8221; is its hand-stretched noodles, which extend over two meters in length. Due to its labor-intensive preparation, Awa-cho is not an everyday dish but is traditionally served on special occasions like Obon and festivals to welcome guests.</p>
  1677.  
  1678.  
  1679.  
  1680. <h2 class="wp-block-heading"><strong>Preparation and Eating Style</strong></h2>
  1681.  
  1682.  
  1683.  
  1684. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_1.jpg" alt="Houtyou (鮑腸)" class="wp-image-25927"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/oita_2_1.jpg" alt="Houtyou (鮑腸)" class="lazyload wp-image-25927"/></figure>
  1685.  
  1686.  
  1687.  
  1688. <p>To make the noodles, locals  mixed, kneaded, and left to rest flour, salt, and water for about an hour, allowing the gluten to develop for better elasticity. After boiling, they rinsed them in cold water to create a firm, chewy texture. Unlike other noodles, locals eat Awa-cho with a dipping sauce made from a rich dashi broth of dried shiitake mushrooms and dried sardines—both specialties of Oita—seasoned with ground sesame, grated ginger, <em>kabosu</em> citrus, and spring onions. Because the noodles exceed two meters in length, diners cut them into smaller pieces with chopsticks while eating.</p>
  1689.  
  1690.  
  1691.  
  1692. <h2 class="wp-block-heading">Summary</h2>
  1693.  
  1694.  
  1695.  
  1696. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zSyuq5_Swt.jpg" alt="houtyou noodles" class="wp-image-25929"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/zSyuq5_Swt.jpg" alt="houtyou noodles" class="lazyload wp-image-25929"/></figure>
  1697.  
  1698.  
  1699.  
  1700. <p>While it has become less common over time, you can still find it in select places, especially in Oita. If you have the chance, don’t miss the opportunity to try this traditional dish and savor its distinctive texture and taste. Be sure to seek it out during your visit to Japan and experience a piece of history through its flavors!</p>
  1701.  
  1702.  
  1703.  
  1704. <p class="has-border -border04 is-style-bg_stripe">If you enjoy unique and regionally inspired noodle dishes like Houtyou, you might also want to try <em><a href="https://www.foodinjapan.org/kyushu/kumamoto/dago-jiru/">Dango-jiru</a></em> or <em>Yaseuma</em>, both traditional specialties from Oita that showcase the rich flavors of Japan’s local cuisine.</p>
  1705. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/houtyou/">Houtyou (鮑腸)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1706. ]]></content:encoded>
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  1709. <slash:comments>0</slash:comments>
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