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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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  31. <title>Tebichi soba (てびちそば)</title>
  32. <link>https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/</link>
  33. <comments>https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Wed, 09 Apr 2025 10:46:04 +0000</pubDate>
  37. <category><![CDATA[Kyushu]]></category>
  38. <category><![CDATA[Okinawa]]></category>
  39. <category><![CDATA[Japanese food]]></category>
  40. <category><![CDATA[Local food in Japan]]></category>
  41. <category><![CDATA[pig trotter]]></category>
  42. <category><![CDATA[regionalfoodjapan]]></category>
  43. <category><![CDATA[tebichi]]></category>
  44. <category><![CDATA[tebichi soba]]></category>
  45. <category><![CDATA[Traditional Food in Japan]]></category>
  46. <category><![CDATA[trotter]]></category>
  47. <category><![CDATA[てびちそば]]></category>
  48. <guid isPermaLink="false">https://www.foodinjapan.org/?p=23269</guid>
  49.  
  50. <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>
  51. <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>
  52. <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>
  53. ]]></description>
  54. <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>
  55. <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>
  56.  
  57.  
  58.  
  59. <h2 class="wp-block-heading">What is Tebichi soba?</h2>
  60.  
  61.  
  62.  
  63. <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>
  64.  
  65.  
  66.  
  67. <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>
  68.  
  69.  
  70.  
  71. <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>
  72.  
  73.  
  74.  
  75. <h2 class="wp-block-heading">Tebichi soba History</h2>
  76.  
  77.  
  78.  
  79. <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>
  80.  
  81.  
  82.  
  83. <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>
  84.  
  85.  
  86.  
  87. <h2 class="wp-block-heading">How to eat Tebichi?</h2>
  88.  
  89.  
  90.  
  91. <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>
  92.  
  93.  
  94.  
  95. <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>
  96.  
  97.  
  98.  
  99. <h2 class="wp-block-heading">Tebichi soba Restaurants</h2>
  100.  
  101.  
  102.  
  103. <h3 class="wp-block-heading">Nanbu soba (南部そば)</h3>
  104.  
  105.  
  106.  
  107. <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>
  108.  
  109.  
  110.  
  111. <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>
  112.  
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  114.  
  115. <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>
  116.  
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  118.  
  119. <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>
  120.  
  121.  
  122.  
  123. <h2 class="wp-block-heading">Final Thoughts</h2>
  124.  
  125.  
  126.  
  127. <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>
  128.  
  129.  
  130.  
  131. <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>
  132.  
  133.  
  134.  
  135. <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>
  136. <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>
  137. ]]></content:encoded>
  139. <wfw:commentRss>https://www.foodinjapan.org/kyushu/okinawa/tebiichi-soba/feed/</wfw:commentRss>
  140. <slash:comments>0</slash:comments>
  143. </item>
  144. <item>
  145. <title>Japanese Konbini Culture: What American College Campuses Could Learn</title>
  146. <link>https://www.foodinjapan.org/article/japanese-konbini-culture/</link>
  147. <comments>https://www.foodinjapan.org/article/japanese-konbini-culture/#respond</comments>
  149. <dc:creator><![CDATA[ryo]]></dc:creator>
  150. <pubDate>Wed, 09 Apr 2025 10:22:18 +0000</pubDate>
  151. <category><![CDATA[Article]]></category>
  152. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26253</guid>
  153.  
  154. <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>
  155. <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>
  156. <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>
  157. ]]></description>
  158. <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>
  159. <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>
  160.  
  161.  
  162.  
  163. <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>
  164.  
  165.  
  166.  
  167. <h2 class="wp-block-heading">The Konbini Revolution: More Than Just Convenience</h2>
  168.  
  169.  
  170.  
  171. <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>
  172.  
  173.  
  174.  
  175. <h2 class="wp-block-heading">Quality Food at Reasonable Prices</h2>
  176.  
  177.  
  178.  
  179. <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>
  180.  
  181.  
  182.  
  183. <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>
  184.  
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  187. <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>
  188.  
  189.  
  190.  
  191. <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>
  192.  
  193.  
  194.  
  195. <h2 class="wp-block-heading">Multi-Functional Spaces</h2>
  196.  
  197.  
  198.  
  199. <p>Japanese konbini function as micro-service centers, offering:</p>
  200.  
  201.  
  202.  
  203. <ul class="wp-block-list">
  204. <li>Banking ATMs with extended hours</li>
  205.  
  206.  
  207.  
  208. <li>Package pickup and shipping services</li>
  209.  
  210.  
  211.  
  212. <li>Bill payment facilities</li>
  213.  
  214.  
  215.  
  216. <li>Ticket purchasing for events and transportation</li>
  217.  
  218.  
  219.  
  220. <li>Printing, copying, and scanning services</li>
  221.  
  222.  
  223.  
  224. <li>Free Wi-Fi</li>
  225.  
  226.  
  227.  
  228. <li>Clean restrooms</li>
  229.  
  230.  
  231.  
  232. <li>Recycling stations</li>
  233. </ul>
  234.  
  235.  
  236.  
  237. <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>
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  239.  
  240.  
  241. <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>
  242.  
  243.  
  244.  
  245. <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>
  246.  
  247.  
  248.  
  249. <h2 class="wp-block-heading">Efficiency Without Sacrificing Quality</h2>
  250.  
  251.  
  252.  
  253. <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>
  254.  
  255.  
  256.  
  257. <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>
  258.  
  259.  
  260.  
  261. <h2 class="wp-block-heading">Community Hubs</h2>
  262.  
  263.  
  264.  
  265. <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>
  266.  
  267.  
  268.  
  269. <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>
  270.  
  271.  
  272.  
  273. <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>
  274.  
  275.  
  276.  
  277. <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>
  278.  
  279.  
  280.  
  281. <h2 class="wp-block-heading">Implementation on American Campuses</h2>
  282.  
  283.  
  284.  
  285. <p>How might American universities adopt this model? Several approaches seem promising:</p>
  286.  
  287.  
  288.  
  289. <ol class="wp-block-list">
  290. <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>
  291.  
  292.  
  293.  
  294. <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>
  295.  
  296.  
  297.  
  298. <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>
  299. </ol>
  300.  
  301.  
  302.  
  303. <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>
  304.  
  305.  
  306.  
  307. <h2 class="wp-block-heading">Cultural Adaptations Required</h2>
  308.  
  309.  
  310.  
  311. <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>
  312.  
  313.  
  314.  
  315. <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>
  316.  
  317.  
  318.  
  319. <h2 class="wp-block-heading">The Future of Campus Convenience</h2>
  320.  
  321.  
  322.  
  323. <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>
  324.  
  325.  
  326.  
  327. <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>
  328.  
  329.  
  330.  
  331. <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>
  332.  
  333.  
  334.  
  335. <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>
  336. <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>
  337. ]]></content:encoded>
  339. <wfw:commentRss>https://www.foodinjapan.org/article/japanese-konbini-culture/feed/</wfw:commentRss>
  340. <slash:comments>0</slash:comments>
  343. </item>
  344. <item>
  345. <title>Zabuton (ざぶとん)</title>
  346. <link>https://www.foodinjapan.org/japan/zabuton/</link>
  347. <comments>https://www.foodinjapan.org/japan/zabuton/#comments</comments>
  349. <dc:creator><![CDATA[Krisha]]></dc:creator>
  350. <pubDate>Sun, 06 Apr 2025 15:55:23 +0000</pubDate>
  351. <category><![CDATA[Japan]]></category>
  352. <category><![CDATA[beef]]></category>
  353. <category><![CDATA[Japanese food]]></category>
  354. <category><![CDATA[Local food in Japan]]></category>
  355. <category><![CDATA[meat]]></category>
  356. <category><![CDATA[shoulder loin]]></category>
  357. <category><![CDATA[Traditional Food in Japan]]></category>
  358. <category><![CDATA[zabuton]]></category>
  359. <category><![CDATA[ざぶとん]]></category>
  360. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25532</guid>
  361.  
  362. <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>
  363. <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>
  364. <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>
  365. ]]></description>
  366. <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>
  367. <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>
  368.  
  369.  
  370.  
  371. <h2 class="wp-block-heading">What is Zabuton?</h2>
  372.  
  373.  
  374.  
  375. <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>
  376.  
  377.  
  378.  
  379. <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>
  380.  
  381.  
  382.  
  383. <h2 class="wp-block-heading">Zabuton History</h2>
  384.  
  385.  
  386.  
  387. <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>
  388.  
  389.  
  390.  
  391. <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>
  392.  
  393.  
  394.  
  395. <h2 class="wp-block-heading">Zabuton Characteristics</h2>
  396.  
  397.  
  398.  
  399. <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>
  400.  
  401.  
  402.  
  403. <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>
  404.  
  405.  
  406.  
  407. <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>
  408.  
  409.  
  410.  
  411. <h2 class="wp-block-heading">FAQ</h2>
  412.  
  413.  
  414.  
  415. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  416. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is zabuton meat from</dt><dd class="faq_a">
  417. <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>
  418. </dd></div>
  419.  
  420.  
  421.  
  422. <div class="swell-block-faq__item"><dt class="faq_q">What are the key points when cooking zabuton?</dt><dd class="faq_a">
  423. <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>
  424. </dd></div>
  425. </dl>
  426. <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>
  427.  
  428.  
  429.  
  430. <h2 class="wp-block-heading">Final Thoughts</h2>
  431.  
  432.  
  433.  
  434. <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>
  435.  
  436.  
  437.  
  438. <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>
  439.  
  440.  
  441.  
  442. <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>
  443. <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>
  444. ]]></content:encoded>
  446. <wfw:commentRss>https://www.foodinjapan.org/japan/zabuton/feed/</wfw:commentRss>
  447. <slash:comments>1</slash:comments>
  450. </item>
  451. <item>
  452. <title>Houtyou (鮑腸)</title>
  453. <link>https://www.foodinjapan.org/kyushu/ooita/houtyou/</link>
  454. <comments>https://www.foodinjapan.org/kyushu/ooita/houtyou/#respond</comments>
  456. <dc:creator><![CDATA[Krisha]]></dc:creator>
  457. <pubDate>Sat, 05 Apr 2025 12:19:04 +0000</pubDate>
  458. <category><![CDATA[Kyushu]]></category>
  459. <category><![CDATA[Ooita]]></category>
  460. <category><![CDATA[houcho]]></category>
  461. <category><![CDATA[houtyou]]></category>
  462. <category><![CDATA[Japanese food]]></category>
  463. <category><![CDATA[Local food in Japan]]></category>
  464. <category><![CDATA[Traditional Food in Japan]]></category>
  465. <category><![CDATA[鮑腸]]></category>
  466. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25850</guid>
  467.  
  468. <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>
  469. <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>
  470. <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>
  471. ]]></description>
  472. <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>
  473. <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>
  474.  
  475.  
  476.  
  477. <h2 class="wp-block-heading">What is Houtyou?</h2>
  478.  
  479.  
  480.  
  481. <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>
  482.  
  483.  
  484.  
  485. <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>
  486.  
  487.  
  488.  
  489. <h2 class="wp-block-heading">Houtyou History</h2>
  490.  
  491.  
  492.  
  493. <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>
  494.  
  495.  
  496.  
  497. <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>
  498.  
  499.  
  500.  
  501. <h2 class="wp-block-heading"><strong>Special Occasions and Seasonal Traditions</strong></h2>
  502.  
  503.  
  504.  
  505. <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>
  506.  
  507.  
  508.  
  509. <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>
  510.  
  511.  
  512.  
  513. <h2 class="wp-block-heading"><strong>Preparation and Eating Style</strong></h2>
  514.  
  515.  
  516.  
  517. <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>
  518.  
  519.  
  520.  
  521. <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>
  522.  
  523.  
  524.  
  525. <h2 class="wp-block-heading">Summary</h2>
  526.  
  527.  
  528.  
  529. <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>
  530.  
  531.  
  532.  
  533. <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>
  534.  
  535.  
  536.  
  537. <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>
  538. <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>
  539. ]]></content:encoded>
  541. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/houtyou/feed/</wfw:commentRss>
  542. <slash:comments>0</slash:comments>
  545. </item>
  546. <item>
  547. <title>Misuji (ミスジ)</title>
  548. <link>https://www.foodinjapan.org/japan/misuji/</link>
  549. <comments>https://www.foodinjapan.org/japan/misuji/#respond</comments>
  551. <dc:creator><![CDATA[Krisha]]></dc:creator>
  552. <pubDate>Thu, 03 Apr 2025 15:26:32 +0000</pubDate>
  553. <category><![CDATA[Japan]]></category>
  554. <category><![CDATA[beef]]></category>
  555. <category><![CDATA[Japanese food]]></category>
  556. <category><![CDATA[Local food in Japan]]></category>
  557. <category><![CDATA[meat]]></category>
  558. <category><![CDATA[misuji]]></category>
  559. <category><![CDATA[Traditional Food in Japan]]></category>
  560. <category><![CDATA[ミスジ]]></category>
  561. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25521</guid>
  562.  
  563. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  564. <p>Are you familiar with the beef cut &#8220;misuji&#8221;? Many people may have eaten it at yakiniku restaurants. However, surprisingly few people know what part of the cow it is. Known for its incredible tenderness and rich marbling, this rare cut is highly prized among meat lovers. Whether grilled as yakiniku, served as a juicy steak, [&#8230;]</p>
  565. <p>The post <a href="https://www.foodinjapan.org/japan/misuji/">Misuji (ミスジ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  566. ]]></description>
  567. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/G49.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  568. <p>Are you familiar with the beef cut &#8220;misuji&#8221;? Many people may have eaten it at yakiniku restaurants. However, surprisingly few people know what part of the cow it is. Known for its incredible tenderness and rich marbling, this rare cut is highly prized among meat lovers. Whether grilled as yakiniku, served as a juicy steak, or enjoyed in shabu-shabu, misuji offers a melt-in-your-mouth experience unlike any other. In this article, we will explain the characteristics of this dish, how to eat it deliciously. Curious about what makes it so special and how best to enjoy it? Keep reading to discover the secrets behind this delicious cut of beef!</p>
  569.  
  570.  
  571.  
  572. <h2 class="wp-block-heading">What is Misuji?</h2>
  573.  
  574.  
  575.  
  576. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/80ffac926e000b74347f1bc6d1848a77.jpg" alt="raw misuji" class="wp-image-25631"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/80ffac926e000b74347f1bc6d1848a77.jpg" alt="raw misuji" class="lazyload wp-image-25631"/></figure>
  577.  
  578.  
  579.  
  580. <p>Misuji is a rare and highly prized cut of beef taken from the inside of a cow’s shoulder blade, named for the three lines running through it. This cut is famous for its exceptional tenderness, fine marbling, and balanced fat-to-lean ratio, making it both flavorful and easy to eat. With only 2 to 3 kg available per cow, its rarity adds to its popularity. The marbling enhances its rich taste and melt-in-your-mouth texture, often compared to beef tongue but even softer.</p>
  581.  
  582.  
  583.  
  584. <h2 class="wp-block-heading">Misuji History</h2>
  585.  
  586.  
  587.  
  588. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokujoukarubi-1200x800-1.jpg" alt="misuji plating" class="wp-image-25634"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/tokujoukarubi-1200x800-1.jpg" alt="misuji plating" class="lazyload wp-image-25634"/></figure>
  589.  
  590.  
  591.  
  592. <p>Misuji (ミスジ) is a prized but lesser-known beef cut in Japan. Butchers and chefs traditionally appreciated it for its marbling and tenderness. This cut wasn&#8217;t widely available to the public. Specialty restaurants or high-end butchers often reserved misuji. Yakiniku culture rose in Japan after World War II. This trend helped the beef gain popularity. People began appreciating different beef cuts beyond sirloin and ribeye. Gourmet dining grew in the late 20th century. Wagyu beef became increasingly sought after. It emerged as a premium cut during this period. High-end yakiniku restaurants now feature this special meat. Steak establishments also showcase misuji on exclusive menus.</p>
  593.  
  594.  
  595.  
  596. <h2 class="wp-block-heading">Best way to eat misuji</h2>
  597.  
  598.  
  599.  
  600. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CrlnS198KwuMtMFH3NNM5ikXrYTQtY8EpbuD2C44.jpg" alt="cooked misuji" class="wp-image-25632"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/CrlnS198KwuMtMFH3NNM5ikXrYTQtY8EpbuD2C44.jpg" alt="cooked misuji" class="lazyload wp-image-25632"/></figure>
  601.  
  602.  
  603.  
  604. <p>Locals enjoy Misuji in various ways, with yakiniku, steak, and shabu-shabu being the most popular methods. For yakiniku, grilling it over charcoal or on a hot plate enhances its juiciness, but you should not overcook it, as it can become dry if the core temperature exceeds 70°C. It pairs well with soy sauce, especially wasabi soy sauce or a rich sauce. As a steak, it is best when brought to room temperature before grilling to ensure even cooking. For shabu-shabu, thinly sliced it offers a different texture, making it a great way to experience its tenderness in a delicate broth.</p>
  605.  
  606.  
  607.  
  608. <h2 class="wp-block-heading">FAQ</h2>
  609.  
  610.  
  611.  
  612. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  613. <div class="swell-block-faq__item"><dt class="faq_q">What part of the cow is misuji?</dt><dd class="faq_a">
  614. <p>Misuji is located on the inside of the shoulder blade of the cow, and is part of the &#8220;arm meat&#8221; from the shoulder to the arm. A characteristic feature is that there are three streaks (suji) in the cross section.</p>
  615. </dd></div>
  616.  
  617.  
  618.  
  619. <div class="swell-block-faq__item"><dt class="faq_q">How do you recommend cooking misuji meat?</dt><dd class="faq_a">
  620. <p>Misuji is tender and has a strong flavor, so it is ideal for yakiniku and steak. However, it tends to become hard if overcooked, so rare to medium is recommended.</p>
  621. </dd></div>
  622. </dl>
  623. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the cow is misuji?","acceptedAnswer":{"@type":"Answer","text":"<p>Misuji is located on the inside of the shoulder blade of the cow, and is part of the \"arm meat\" from the shoulder to the arm. A characteristic feature is that there are three streaks (suji) in the cross section.<\/p>"}},{"@type":"Question","name":"How do you recommend cooking misuji meat?","acceptedAnswer":{"@type":"Answer","text":"<p>Misuji is tender and has a strong flavor, so it is ideal for yakiniku and steak. However, it tends to become hard if overcooked, so rare to medium is recommended.<\/p>"}}]}</script>
  624.  
  625.  
  626.  
  627. <h2 class="wp-block-heading">Restaurant</h2>
  628.  
  629.  
  630.  
  631. <h3 class="wp-block-heading">Yakiniku Seikouen Ikebukuro West Exit Main Store</h3>
  632.  
  633.  
  634.  
  635. <p>A long-established yakiniku restaurant located a 2-minute walk from the West Exit of Ikebukuro Station. They use A5-rank Japanese Black beef and boast a rich menu including the rare cut, Misuji. Private rooms are also available, making it ideal for entertaining guests or special occasions.</p>
  636.  
  637.  
  638.  
  639. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/pDpaud24rfdhPXYMA" target="_blank" rel="noreferrer noopener">Rosa Kaikan 1F, 1-37-12 Nishi-Ikebukuro, Toshima-ku, Tokyo</a>  <br>Phone number: 03-3983-1735  <br>Business hours: 11:00-23:00 (Lunch 11:00-15:00, Last Order 22:00)  <br>Website: <a href="http://www.seiko-en.jp/shop_info/ike_nishi.html" target="_blank" rel="noreferrer noopener">Seikouen Official Website</a></p>
  640.  
  641.  
  642.  
  643. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3238.7502056922112!2d139.7092514!3d35.732361399999995!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d5e7b6033b5%3A0xce104900ce3b7a47!2z5riF5rGf6IuRIOaxoOiii-ilv-WPo-acrOW6lw!5e0!3m2!1sja!2sjp!4v1743855272691!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3238.7502056922112!2d139.7092514!3d35.732361399999995!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x60188d5e7b6033b5%3A0xce104900ce3b7a47!2z5riF5rGf6IuRIOaxoOiii-ilv-WPo-acrOW6lw!5e0!3m2!1sja!2sjp!4v1743855272691!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  644.  
  645.  
  646.  
  647. <h3 class="wp-block-heading">Papp HOUSE Gakugei Daigaku Branch</h3>
  648.  
  649.  
  650.  
  651. <p>A yakiniku restaurant located a 4-minute walk from the East Exit of Gakugei Daigaku Station. You can enjoy A5-rank Wagyu beef, including the rare cut Misuji. They offer high-quality meat in a casual atmosphere with good cost performance. The meat, grilled over charcoal, is fragrant and juicy.</p>
  652.  
  653.  
  654.  
  655. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/sNPLbTtdkubDtSb19" target="_blank" rel="noreferrer noopener">2-15-18 Takaban, Meguro-ku, Tokyo</a>  <br>Phone number: 03-3793-0290  <br>Business hours: Monday, Wednesday-Sunday, and holidays 16:00-22:00 (Food Last Order 21:00, Drink Last Order 21:30)  <br>Website: <a href="https://paphouse.owst.jp/" target="_blank" rel="noreferrer noopener">Papp HOUSE Official Website</a></p>
  656.  
  657.  
  658.  
  659. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.9166639320592!2d139.6872459!3d35.6297809!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f4cc3909bdc5%3A0x6a0bb80e22c1016a!2z44Gx44Gj44G3SE9VU0Ug5a2m6Iq45aSn5a2m5bqX!5e0!3m2!1sja!2sjp!4v1743855291306!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3242.9166639320592!2d139.6872459!3d35.6297809!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6018f4cc3909bdc5%3A0x6a0bb80e22c1016a!2z44Gx44Gj44G3SE9VU0Ug5a2m6Iq45aSn5a2m5bqX!5e0!3m2!1sja!2sjp!4v1743855291306!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  660.  
  661.  
  662.  
  663. <h2 class="wp-block-heading">Final Thoughts</h2>
  664.  
  665.  
  666.  
  667. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/misuzi01.jpg" alt="beef" class="wp-image-25633"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/misuzi01.jpg" alt="beef" class="lazyload wp-image-25633"/></figure>
  668.  
  669.  
  670.  
  671. <p>Misuji is a rare and exquisite cut of beef that showcases the perfect balance of tenderness, marbling, and rich flavor. Whether grilled, seared, or enjoyed in a hot pot, it offers a melt-in-your-mouth experience that every meat lover should try. If you ever find yourself in Japan, don’t miss the chance to taste authentic misuji at a yakiniku restaurant or specialty butcher. It’s a true delicacy that will leave you wanting more!</p>
  672.  
  673.  
  674.  
  675. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about misuji, you might also want to try other richly marbled cuts like zabuton or <a href="https://www.foodinjapan.org/japan/karubi/">karubi</a>, which offer a similarly tender and flavorful experience.</p>
  676. <p>The post <a href="https://www.foodinjapan.org/japan/misuji/">Misuji (ミスジ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  677. ]]></content:encoded>
  679. <wfw:commentRss>https://www.foodinjapan.org/japan/misuji/feed/</wfw:commentRss>
  680. <slash:comments>0</slash:comments>
  683. </item>
  684. <item>
  685. <title>Trying Japanese Food as an International Student: All You Need to Know</title>
  686. <link>https://www.foodinjapan.org/article/trying-japanese-food/</link>
  687. <comments>https://www.foodinjapan.org/article/trying-japanese-food/#comments</comments>
  689. <dc:creator><![CDATA[ryo]]></dc:creator>
  690. <pubDate>Wed, 02 Apr 2025 16:04:43 +0000</pubDate>
  691. <category><![CDATA[Article]]></category>
  692. <category><![CDATA[International]]></category>
  693. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26187</guid>
  694.  
  695. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  696. <p>Studying overseas creates a whole new world of opportunities. Among the most exciting things is experiencing other cultures; Japanese food is one of the best ways to accomplish this. Japan&#8217;s culinary culture is as rich and varied as the country itself, from sushi to ramen. The cultural significance of Japanese food, what to expect while [&#8230;]</p>
  697. <p>The post <a href="https://www.foodinjapan.org/article/trying-japanese-food/">Trying Japanese Food as an International Student: All You Need to Know</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  698. ]]></description>
  699. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/Picture1-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  700. <p>Studying overseas creates a whole new world of opportunities. Among the most exciting things is experiencing other cultures; Japanese food is one of the best ways to accomplish this. Japan&#8217;s culinary culture is as rich and varied as the country itself, from sushi to ramen. The cultural significance of Japanese food, what to expect while eating it for the first time, and recommendations on how to maximize your culinary vacation to Japan will all be covered in this article.</p>
  701.  
  702.  
  703.  
  704. <h2 class="wp-block-heading"><a></a><strong>1. Why Japanese Food is Popular Among International Students</strong></h2>
  705.  
  706.  
  707.  
  708. <p>Japanese food is not difficult to see why; it has gained popularity all around. Many enjoy it for its subtle flavors, healthy ingredients, and variety. Sushi, for example, could be the most well-known Japanese cuisine worldwide. Though ramen, tempura, and yakitori are just a few of the many other options you can discover equally fascinating. For overseas students, tasting these meals is about experiencing Japanese culture directly rather than just eating.</p>
  709.  
  710.  
  711.  
  712. <h2 class="wp-block-heading"><a></a><strong>2. Trying Japanese Food While Studying Abroad</strong></h2>
  713.  
  714.  
  715.  
  716. <p>Eating Japanese food while studying overseas is a great way to immerse yourself in a different culture. For many overseas students, it&#8217;s not only about eating but also about experiencing Japan&#8217;s rich history and culture via its gastronomic gifts. From sushi and ramen to tempura and udon, the range of cuisine available is enormous, allowing you a genuine sense of the nation. With so many tests and homework to juggle, studying abroad can occasionally be too much. Academic assistance is there if writing assignments are difficult for you. When deadlines approach and the pressure of balancing studies and food exploration builds, consider using <a href="https://edubirdie.com/">essay service</a> from top-rated writers at EduBirdie to assist with your writing. EduBirdie is known for providing high-quality academic help and connects students with experienced writers to make sure your assignments are delivered on time and meet your standards. This allows you to free up time to discover the local food scene, ensuring you don&#8217;t miss out on authentic dishes. By combining your academic responsibilities with culinary adventures, you create a well-rounded experience abroad.<br><br>Interacting with the local cuisine also allows you to connect with new acquaintances and experience Japanese culture in a pleasurable and unforgettable manner. Remember that as you keep acclating to your studies and life abroad, striking a balance between homework and appreciating Japanese food can help to enhance your time overseas.</p>
  717.  
  718.  
  719.  
  720. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="602" height="451" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-4.jpg" alt="sushi teishoku" class="wp-image-26192"/></noscript><img decoding="async" width="602" height="451" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='451'%20viewBox='0%200%20602%20451'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-4.jpg" alt="sushi teishoku" class="lazyload wp-image-26192"/></figure>
  721.  
  722.  
  723.  
  724. <h2 class="wp-block-heading"><a></a><strong>3. Common Japanese Dishes Every International Student Should Try</strong></h2>
  725.  
  726.  
  727.  
  728. <p>If you’re in Japan, there’s a lot more to discover than sushi. Some of the most popular dishes you should try include:</p>
  729.  
  730.  
  731.  
  732. <ul class="wp-block-list">
  733. <li><strong>Ramen:</strong> A savory noodle soup that comes with various toppings like pork, eggs, and seaweed. Each region in Japan has its own unique style.<br><br></li>
  734.  
  735.  
  736.  
  737. <li><strong>Tempura:</strong> Lightly battered and fried seafood or vegetables. It&#8217;s often served with dipping sauce and rice.<br><br></li>
  738.  
  739.  
  740.  
  741. <li><strong>Yakitori:</strong> Grilled skewers of chicken, often seasoned with tare sauce. It’s a tasty, easy-to-eat snack.<br><br></li>
  742.  
  743.  
  744.  
  745. <li><strong>Okonomiyaki:</strong> A savory pancake filled with ingredients like cabbage, pork, or seafood. It’s a fun dish to share with friends.<br><br></li>
  746.  
  747.  
  748.  
  749. <li><strong>Onigiri:</strong> Rice balls wrapped in seaweed and filled with different ingredients like pickled plum, tuna, or salmon. It&#8217;s a quick snack or light meal.<br><br></li>
  750. </ul>
  751.  
  752.  
  753.  
  754. <h3 class="wp-block-heading"><a></a><strong>Why Is It Important to Try These Dishes?</strong></h3>
  755.  
  756.  
  757.  
  758. <p>Every meal tells a story about <a href="https://www.japan-experience.com/plan-your-trip/to-know/japanese-history/great-monks-in-japanese-history">Japan&#8217;s history</a> and traditions. For instance, ramen originated in China but became a staple in Japan. Knowing the background of these dishes helps you to connect to the culture more more.</p>
  759.  
  760.  
  761.  
  762. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="601" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-2.jpg" alt="Japanese food restaurants" class="wp-image-26190"/></noscript><img decoding="async" width="601" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='601'%20height='401'%20viewBox='0%200%20601%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-2.jpg" alt="Japanese food restaurants" class="lazyload wp-image-26190"/></figure>
  763.  
  764.  
  765.  
  766. <h2 class="wp-block-heading"><a></a><strong>4. Food Etiquette in Japan: Do’s and Don’ts</strong></h2>
  767.  
  768.  
  769.  
  770. <p>Although <a href="https://www.foodinjapan.org/article/japanese-cuisine/">enjoying Japanese cuisine</a> is thrilling, one should be mindful of the traditions around eating in Japan. There are a few things you should know to prevent embarrassing yourself:</p>
  771.  
  772.  
  773.  
  774. <ul class="wp-block-list">
  775. <li><strong>Don’t stick chopsticks upright in rice:</strong> This resembles a funeral ritual and is considered bad luck.<br><br></li>
  776.  
  777.  
  778.  
  779. <li><strong>Always say “itadakimasu” before eating:</strong> This means “I humbly receive,” and is a sign of respect.<br><br></li>
  780.  
  781.  
  782.  
  783. <li><strong>Don’t point or wave your chopsticks:</strong> This is seen as rude.<br><br></li>
  784.  
  785.  
  786.  
  787. <li><strong>Avoid tipping:</strong> In Japan, tipping is not a common practice, and it can even be considered insulting.<br><br></li>
  788.  
  789.  
  790.  
  791. <li><strong>Slurping is okay:</strong> It’s considered polite to slurp your noodles, as it shows you’re enjoying the meal.<br><br></li>
  792. </ul>
  793.  
  794.  
  795.  
  796. <p>Knowing these rules will help you show respect for Japanese customs while you enjoy the food.</p>
  797.  
  798.  
  799.  
  800. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="602" height="401" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-1.jpg" alt="izakayas" class="wp-image-26189" style="width:800px"/></noscript><img decoding="async" width="602" height="401" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='401'%20viewBox='0%200%20602%20401'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-1.jpg" alt="izakayas" class="lazyload wp-image-26189" style="width:800px"/></figure>
  801.  
  802.  
  803.  
  804. <h2 class="wp-block-heading"><a></a><strong>5. Where to Find Authentic Japanese Food as an International Student</strong></h2>
  805.  
  806.  
  807.  
  808. <p>If you’re studying abroad in Japan or at a university with a large Japanese community, there are plenty of places to find authentic <a href="https://www.foodinjapan.org/article/japanese-winter-food-warming-dishes/">Japanese food</a>. Here’s where you can look:</p>
  809.  
  810.  
  811.  
  812. <ul class="wp-block-list">
  813. <li><strong>University cafeterias:</strong> Many universities in Japan offer affordable meals that give you a taste of traditional dishes.<br><br></li>
  814.  
  815.  
  816.  
  817. <li><strong>Local restaurants:</strong> Don’t just go to the big chains. Small, family-owned restaurants often provide the most authentic experiences.<br><br></li>
  818.  
  819.  
  820.  
  821. <li><strong>Food markets:</strong> Japanese food markets are a goldmine for street food like takoyaki, taiyaki, and more.<br><br></li>
  822.  
  823.  
  824.  
  825. <li><strong>Grocery stores:</strong> If you want to cook at home, local grocery stores have a wide range of ingredients for Japanese dishes.<br><br></li>
  826. </ul>
  827.  
  828.  
  829.  
  830. <p>Visiting these places will enable you to discover new favorites and grasp the culture more.</p>
  831.  
  832.  
  833.  
  834. <h3 class="wp-block-heading"><a></a><strong>Final Thoughts</strong></h3>
  835.  
  836.  
  837.  
  838. <p>Sampling Japanese cuisine as an overseas student invites amazing cultural interactions. Whether you study in Japan or live in a place with a big Japanese population, you will have many opportunities to sample traditional dishes. Knowing the cuisine, knowing Japanese etiquette, and being daring with your meals would help you not only to appreciate great food but also to acquire a deeper knowledge of Japan&#8217;s culture. Have fun on your gastronomic adventure!</p>
  839.  
  840.  
  841.  
  842. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="602" height="424" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-3.jpg" alt="" class="wp-image-26191" style="width:800px"/></noscript><img decoding="async" width="602" height="424" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='602'%20height='424'%20viewBox='0%200%20602%20424'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/image-3.jpg" alt="" class="lazyload wp-image-26191" style="width:800px"/></figure>
  843. <p>The post <a href="https://www.foodinjapan.org/article/trying-japanese-food/">Trying Japanese Food as an International Student: All You Need to Know</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  844. ]]></content:encoded>
  846. <wfw:commentRss>https://www.foodinjapan.org/article/trying-japanese-food/feed/</wfw:commentRss>
  847. <slash:comments>1</slash:comments>
  850. </item>
  851. <item>
  852. <title>Innovating Japanese Gastronomy Through Heritage and Technology</title>
  853. <link>https://www.foodinjapan.org/article/japanese-gastronomy/</link>
  854. <comments>https://www.foodinjapan.org/article/japanese-gastronomy/#respond</comments>
  856. <dc:creator><![CDATA[ryo]]></dc:creator>
  857. <pubDate>Wed, 02 Apr 2025 11:50:52 +0000</pubDate>
  858. <category><![CDATA[Article]]></category>
  859. <category><![CDATA[Japanese gastronomy]]></category>
  860. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26169</guid>
  861.  
  862. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  863. <p>The integration of technology in Japanese dining is reshaping the way traditional experiences are offered. As Japan&#8217;s culinary scene evolves, maintaining cultural authenticity becomes crucial. This transformation is not about replacing tradition but enhancing it through modern solutions. In the evolving landscape of Japanese dining, the fusion of tradition and technology is a fascinating development. [&#8230;]</p>
  864. <p>The post <a href="https://www.foodinjapan.org/article/japanese-gastronomy/">Innovating Japanese Gastronomy Through Heritage and Technology</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  865. ]]></description>
  866. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/ca92d4bc-f41c-48c9-9b73-a036aee96b3f-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  867. <p>The integration of technology in Japanese dining is reshaping the way traditional experiences are offered. As Japan&#8217;s culinary scene evolves, maintaining cultural authenticity becomes crucial. This transformation is not about replacing tradition but enhancing it through modern solutions.</p>
  868.  
  869.  
  870.  
  871. <p>In the evolving landscape of Japanese dining, the fusion of tradition and technology is a fascinating development. This harmonious blend is crucial as the culinary world seeks to preserve its rich heritage while embracing modern innovations. Japanese dining has long been revered for its meticulous attention to detail and profound respect for cultural practices. However, with the advent of advanced technologies, such as&nbsp;<a href="https://rezku.com/restaurant-pos">Rezku POS</a>, there is a growing interest in how these can be incorporated without compromising the essence of authenticity.</p>
  872.  
  873.  
  874.  
  875. <h2 class="wp-block-heading">Traditional Japanese Dining Concepts</h2>
  876.  
  877.  
  878.  
  879. <p>At the heart of Japanese dining lies the concept of omotenashi, an embodiment of hospitality that goes beyond mere service. This philosophy ensures that every guest feels genuinely cared for and valued, making each dining experience unique and memorable. Traditional elements such as seasonal ingredients, meticulous presentation, and a serene ambiance are integral parts of this practice. Together, they create an immersive experience that celebrates both the food and the cultural narrative behind it.</p>
  880.  
  881.  
  882.  
  883. <p>The significance of these elements cannot be overstated, as they form the backbone of what makes Japanese dining distinct. In an age where efficiency often overshadows personal touch, maintaining these traditions is more important than ever. As diners increasingly seek authentic experiences, these timeless practices serve as a reminder of Japan’s<a href="https://www.foodinjapan.org/article/japanese-culinary-traditions/">&nbsp;culinary roots</a>&nbsp;and its commitment to hospitality.</p>
  884.  
  885.  
  886.  
  887. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1707" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1bae9dc1-adae-42a1-8789-bfa23879dbf7-scaled.jpg" alt="white ceramic bowl on white ceramic plate" class="wp-image-26170" style="width:800px"/></noscript><img decoding="async" width="1707" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1707'%20height='2560'%20viewBox='0%200%201707%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1bae9dc1-adae-42a1-8789-bfa23879dbf7-scaled.jpg" alt="white ceramic bowl on white ceramic plate" class="lazyload wp-image-26170" style="width:800px"/></figure>
  888.  
  889.  
  890.  
  891. <p>As you explore various dining establishments in Japan, you&#8217;ll notice how each strives to uphold these principles. The delicate balance between preserving tradition and integrating modernity is a testament to the country&#8217;s ability to adapt while remaining true to its origins.</p>
  892.  
  893.  
  894.  
  895. <p>The art of kaiseki, a traditional multi-course dining experience, exemplifies these dining concepts perfectly. Each dish is carefully crafted to reflect not only the season but also the local environment and cultural context. This attention to detail extends to the selection of dishware, room decoration and even the timing of service. The ritualistic nature of these meals creates a meditative atmosphere where diners can fully appreciate each moment and every subtle flavor, embodying the Japanese concept of mindful eating.</p>
  896.  
  897.  
  898.  
  899. <h2 class="wp-block-heading">Introduction of Modern POS Systems</h2>
  900.  
  901.  
  902.  
  903. <p>Amidst this backdrop, modern POS systems are revolutionizing how traditional Japanese dining establishments operate. These solutions streamline operations by automating various processes, allowing staff to focus more on delivering exceptional service rather than administrative tasks. With these systems seamlessly integrated into daily operations, restaurants can enhance efficiency without losing sight of their cultural values.</p>
  904.  
  905.  
  906.  
  907. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="2048" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/04b433ec-667b-443c-ad77-c3c141183108-scaled.jpg" alt="katsu curry" class="wp-image-26173" style="width:800px"/></noscript><img decoding="async" width="2048" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='2048'%20height='2560'%20viewBox='0%200%202048%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/04b433ec-667b-443c-ad77-c3c141183108-scaled.jpg" alt="katsu curry" class="lazyload wp-image-26173" style="width:800px"/></figure>
  908.  
  909.  
  910.  
  911. <p>The implementation of such technology offers numerous benefits that extend beyond operational improvements. By reducing wait times and simplifying payment processes, guests enjoy a smoother dining experience from start to finish. Moreover, this technological integration allows for better inventory management and data analysis, empowering restaurant owners with insights that drive informed decision-making.</p>
  912.  
  913.  
  914.  
  915. <p>Importantly, these advancements do not detract from the traditional dining experience but rather enrich it. By leveraging technology thoughtfully, Japanese restaurants can uphold their commitment to omotenashi while meeting the demands of a modern clientele.</p>
  916.  
  917.  
  918.  
  919. <p>Advanced POS systems are now incorporating artificial intelligence and machine learning capabilities to predict peak dining hours, optimize staffing levels, and anticipate inventory needs based on historical data patterns. These smart systems can even suggest menu modifications based on&nbsp;<a href="https://www.foodinjapan.org/japan/tips-for-catering-professionals/">ingredient availability</a>&nbsp;and seasonal changes, helping restaurants maintain their commitment to using fresh, seasonal ingredients while minimizing waste. This technological evolution represents a significant step forward in combining traditional Japanese culinary principles with modern operational efficiency.</p>
  920.  
  921.  
  922.  
  923. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="2048" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2f15c8e2-b4f7-4413-a723-7cd4040c5797-scaled.jpg" alt="bento at house" class="wp-image-26171" style="width:800px"/></noscript><img decoding="async" width="2048" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='2048'%20height='2560'%20viewBox='0%200%202048%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/2f15c8e2-b4f7-4413-a723-7cd4040c5797-scaled.jpg" alt="bento at house" class="lazyload wp-image-26171" style="width:800px"/></figure>
  924.  
  925.  
  926.  
  927. <h2 class="wp-block-heading">Enhancing Customer Experience</h2>
  928.  
  929.  
  930.  
  931. <p>The integration of technology in Japanese dining isn&#8217;t just about efficiency; it&#8217;s about enhancing the overall customer journey. By implementing modern solutions discreetly within their operations, restaurants can elevate every aspect of service delivery. From seamless reservations to personalized menu recommendations based on preferences, technology enhances how guests interact with their surroundings.</p>
  932.  
  933.  
  934.  
  935. <p>This approach also allows establishments to gather valuable feedback and insights directly from customers. Through digital platforms, diners can share their experiences in real-time, enabling restaurateurs to address concerns promptly and refine their offerings accordingly. This two-way communication fosters a deeper connection between guests and the establishment, reinforcing loyalty and encouraging repeat visits.</p>
  936.  
  937.  
  938.  
  939. <p>Ultimately, when technology is used thoughtfully and respectfully within this context, it complements rather than competes with traditional practices. It ensures that guests leave with not only a satisfied palate but also a lasting impression of genuine hospitality and care.</p>
  940.  
  941.  
  942.  
  943. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1706" height="2560" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/10f97851-e988-43a3-bbbe-4d659af6ff22-scaled.jpg" alt="Ramen dish" class="wp-image-26172" style="width:800px"/></noscript><img decoding="async" width="1706" height="2560" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1706'%20height='2560'%20viewBox='0%200%201706%202560'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/10f97851-e988-43a3-bbbe-4d659af6ff22-scaled.jpg" alt="Ramen dish" class="lazyload wp-image-26172" style="width:800px"/></figure>
  944. <p>The post <a href="https://www.foodinjapan.org/article/japanese-gastronomy/">Innovating Japanese Gastronomy Through Heritage and Technology</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  945. ]]></content:encoded>
  947. <wfw:commentRss>https://www.foodinjapan.org/article/japanese-gastronomy/feed/</wfw:commentRss>
  948. <slash:comments>0</slash:comments>
  951. </item>
  952. <item>
  953. <title>Ramen Revolution: How Japanese Comfort Food Became a College Staple</title>
  954. <link>https://www.foodinjapan.org/article/ramen-revolution/</link>
  955. <comments>https://www.foodinjapan.org/article/ramen-revolution/#respond</comments>
  957. <dc:creator><![CDATA[ryo]]></dc:creator>
  958. <pubDate>Wed, 02 Apr 2025 10:28:23 +0000</pubDate>
  959. <category><![CDATA[Article]]></category>
  960. <guid isPermaLink="false">https://www.foodinjapan.org/?p=26259</guid>
  961.  
  962. <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-2025-04-09-192422-1024x671.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='671'%20viewBox='0%200%201024%20671'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-09-192422-1024x671.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  963. <p>In the cramped confines of dormitory rooms across America, a peculiar ritual unfolds nightly. Students, bleary-eyed from studying or recovering from social activities, reach for a familiar package: instant ramen. This simple Japanese noodle dish has transcended its humble origins to become the quintessential college food, feeding generations of students with its affordable comfort. The [&#8230;]</p>
  964. <p>The post <a href="https://www.foodinjapan.org/article/ramen-revolution/">Ramen Revolution: How Japanese Comfort Food Became a College Staple</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  965. ]]></description>
  966. <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-2025-04-09-192422-1024x671.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='671'%20viewBox='0%200%201024%20671'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/スクリーンショット-2025-04-09-192422-1024x671.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  967. <p>In the cramped confines of dormitory rooms across America, a peculiar ritual unfolds nightly. Students, bleary-eyed from studying or recovering from social activities, reach for a familiar package: instant ramen. This simple Japanese noodle dish has transcended its humble origins to become the quintessential college food, feeding generations of students with its affordable comfort. The journey of ramen from Tokyo street food to dormitory staple reflects broader cultural and economic shifts in American society.</p>
  968.  
  969.  
  970.  
  971. <p>The relationship between college students and ramen is legendary. When deadlines loom, and bank accounts dwindle, students often think, &#8220;I need something to <a href="https://writepaper.com/">help me do my paper</a> through these late nights.&#8221; Ramen answers this call with its perfect combination of convenience, affordability, and satisfaction. The noodles require minimal preparation—typically just boiling water—making them accessible even in the most restrictive dormitory environments where cooking facilities are limited to electric kettles and microwaves.</p>
  972.  
  973.  
  974.  
  975. <h2 class="wp-block-heading">The Origins of Ramen</h2>
  976.  
  977.  
  978.  
  979. <p>Ramen&#8217;s roots trace back to China, but the dish as we know it today was popularized in Japan following World War II. During this period of economic hardship, affordable wheat imports from the United States helped establish ramen as a convenient and filling meal for the working class. Street vendors known as &#8220;yatai&#8221; became popular fixtures in Japanese cities, selling steaming bowls of ramen to hungry workers. These early iterations were far more complex than today&#8217;s instant varieties, featuring homemade noodles swimming in rich broths topped with sliced meats and vegetables.</p>
  980.  
  981.  
  982.  
  983. <h2 class="wp-block-heading">The Global Transformation: Meet Momofuku Ando</h2>
  984.  
  985.  
  986.  
  987. <p>The transformation of ramen into a global phenomenon can be largely attributed to one man: Momofuku Ando. In 1958, Ando created the world&#8217;s first instant ramen, Chicken Ramen, after extensive experimentation in a shed behind his home. His innovation involved flash-frying noodles after dehydration, creating a product that could be prepared simply by adding hot water. When trying to understand this culinary revolution, many food historians help me do my research paper by pointing to this moment as the critical turning point in ramen&#8217;s global journey.</p>
  988.  
  989.  
  990.  
  991. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1600" height="1066" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXe8hDGGjnp6CZYUpt5KRWUqUtihaH1hIsqOhB4mmd11ff6SOfNmqv_gQBjUB9jTG8PNcxMZx5zGKhTekSCdvUBDuBEU8zQWfM8B0AMCI151G4Cnjp2TzgRubLWy1YzL16JfJ-rTX6RKto2wIeJZf1o.png" alt="Ramen Revolution" class="wp-image-26261" style="width:800px"/></noscript><img decoding="async" width="1600" height="1066" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1600'%20height='1066'%20viewBox='0%200%201600%201066'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXe8hDGGjnp6CZYUpt5KRWUqUtihaH1hIsqOhB4mmd11ff6SOfNmqv_gQBjUB9jTG8PNcxMZx5zGKhTekSCdvUBDuBEU8zQWfM8B0AMCI151G4Cnjp2TzgRubLWy1YzL16JfJ-rTX6RKto2wIeJZf1o.png" alt="Ramen Revolution" class="lazyload wp-image-26261" style="width:800px"/></figure>
  992.  
  993.  
  994.  
  995. <p><a href="https://unsplash.com/photos/a-bowl-of-ramen-noodles-on-a-table-MdSNOOP6VLw">https://unsplash.com/photos/a-bowl-of-ramen-noodles-on-a-table-MdSNOOP6VLw</a></p>
  996.  
  997.  
  998.  
  999. <h2 class="wp-block-heading">The Instant Ramen Boom in the U.S.</h2>
  1000.  
  1001.  
  1002.  
  1003. <p>Ando&#8217;s company, Nissin Foods, introduced Cup Noodles in 1971, further revolutionizing the convenience food market with its all-in-one container that eliminated the need for separate cookware. This innovation coincided with America&#8217;s growing fascination with Japanese culture and cuisine. By the 1980s, instant ramen had firmly established itself in American grocery stores, offering an inexpensive meal option that appealed to budget-conscious consumers—particularly students.</p>
  1004.  
  1005.  
  1006.  
  1007. <h2 class="wp-block-heading">Go-To College Food</h2>
  1008.  
  1009.  
  1010.  
  1011. <p>The economics of ramen&#8217;s popularity among college students is straightforward. With packages often costing less than a dollar, ramen offers unmatched caloric value. This affordability became even more crucial as college expenses soared in the late 20th and early 21st centuries. When help me do my research paper cheap was a common student search term, the parallel to their food choices became apparent—both represent attempts to stretch limited resources while meeting basic needs.</p>
  1012.  
  1013.  
  1014.  
  1015. <p>The nutritional profile of instant ramen, however, presents concerns. A typical package contains high levels of sodium, refined carbohydrates, and preservatives, with minimal protein, fiber, or essential vitamins and minerals. Nutritionists have long cautioned against relying too heavily on ramen as a dietary staple. Yet, for many students, nutritional considerations take a backseat to economic necessity and convenience.</p>
  1016.  
  1017.  
  1018.  
  1019. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1200" height="1600" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXe_JhQih3WejL5UPT30238S8IXivFFFOKhINNblSASR8zCx_MxF7J60Avec10fjeXMNtOxc8sfEul5bbYK9kMiC36rFeI-eF8nQexOg-Sj2tEQj6k0DawUaYx-XwYL-0egIMTaqL44ERBsHxy95IrE.png" alt="Ramen Revolution" class="wp-image-26264" style="width:800px"/></noscript><img decoding="async" width="1200" height="1600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1200'%20height='1600'%20viewBox='0%200%201200%201600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXe_JhQih3WejL5UPT30238S8IXivFFFOKhINNblSASR8zCx_MxF7J60Avec10fjeXMNtOxc8sfEul5bbYK9kMiC36rFeI-eF8nQexOg-Sj2tEQj6k0DawUaYx-XwYL-0egIMTaqL44ERBsHxy95IrE.png" alt="Ramen Revolution" class="lazyload wp-image-26264" style="width:800px"/></figure>
  1020.  
  1021.  
  1022.  
  1023. <p><a href="https://unsplash.com/photos/pasta-dish-in-stainless-steel-bowl-6uTQmtqcAzs">https://unsplash.com/photos/pasta-dish-in-stainless-steel-bowl-6uTQmtqcAzs</a></p>
  1024.  
  1025.  
  1026.  
  1027. <h2 class="wp-block-heading">Ramen Hacks: The Art of Customization</h2>
  1028.  
  1029.  
  1030.  
  1031. <p>Beyond mere sustenance, ramen has developed a cultural significance on college campuses. Students share &#8220;ramen hacks&#8221;—ways to elevate the basic noodles with affordable additions like eggs, vegetables, or hot sauce. You can even <a href="https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/">eat it cold</a>. These customizations reflect a desire to help me to do my research paper help writing a paper is similar to personalizing a basic ramen bowl—both start with a template that is then made uniquely one&#8217;s own through individual touches and additions.</p>
  1032.  
  1033.  
  1034.  
  1035. <h2 class="wp-block-heading">The Rise of High-End Ramen Shops</h2>
  1036.  
  1037.  
  1038.  
  1039. <p>The 2000s witnessed a gourmet ramen renaissance in American cities. High-end ramen shops began appearing in urban centers, offering <a href="https://www.foodinjapan.org/chugoku/hiroshima/onomichi-ramen/">authentic Japanese varieties</a> with handmade noodles, 12-hour broths, and premium toppings—a far cry from the instant varieties familiar to college students. This trend elevated ramen&#8217;s cultural status from budget necessity to culinary experience, though the price point of these gourmet versions kept them largely out of reach for the average student.</p>
  1040.  
  1041.  
  1042.  
  1043. <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_4nXecrBecQlYXMgb8iKwD5Vny0oUYKINCZyDzcObY7yUpsttQ196HvRXkC4TLWqjb8AJsK8AfBz4vHQXgaJb8HgHPP7PKY_haEC_gDfSGtGPHJEAIyNryPjXVBv8zDzkL1IxW3vexpRkBOY8Ebwmsi-c.png" alt="Ramen Revolution" class="wp-image-26262" 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_4nXecrBecQlYXMgb8iKwD5Vny0oUYKINCZyDzcObY7yUpsttQ196HvRXkC4TLWqjb8AJsK8AfBz4vHQXgaJb8HgHPP7PKY_haEC_gDfSGtGPHJEAIyNryPjXVBv8zDzkL1IxW3vexpRkBOY8Ebwmsi-c.png" alt="Ramen Revolution" class="lazyload wp-image-26262" style="width:800px"/></figure>
  1044.  
  1045.  
  1046.  
  1047. <p><a href="https://unsplash.com/photos/white-kanji-script-poster-vuZJ1VRHNF4">https://unsplash.com/photos/white-kanji-script-poster-vuZJ1VRHNF4</a></p>
  1048.  
  1049.  
  1050.  
  1051. <p>Social media accelerated this transformation, with elaborately crafted ramen bowls becoming Instagram favorites. Food enthusiasts would hire professional paper writers to create content about culinary trends just as they might seek out specialized ramen chefs to experience authentic versions of the dish. This parallel economy of expertise—whether in food or academics—reflects how specialized knowledge is valued in contemporary culture.</p>
  1052.  
  1053.  
  1054.  
  1055. <h2 class="wp-block-heading">Ramen&#8217;s Resilience During the Pandemic</h2>
  1056.  
  1057.  
  1058.  
  1059. <p>Despite the artisanal ramen boom, instant varieties remain a fixture in college life. The pandemic actually reinforced this relationship, as students dealing with campus closures, remote learning, and economic uncertainty turned to familiar comforts. Ramen sales surged during this period, with many adults rediscovering the nostalgic flavors of their college years.</p>
  1060.  
  1061.  
  1062.  
  1063. <h2 class="wp-block-heading">Premium Instant Ramen: Bridging the Gap</h2>
  1064.  
  1065.  
  1066.  
  1067. <p>Recognizing this enduring market, manufacturers have introduced &#8220;premium&#8221; instant ramen lines featuring better ingredients, more sophisticated flavor profiles, and fewer preservatives. These products attempt to bridge the gap between budget instant ramen and gourmet restaurant versions, appealing to students with slightly more discriminating palates or health concerns.</p>
  1068.  
  1069.  
  1070.  
  1071. <figure class="wp-block-image is-resized"><noscript><img decoding="async" width="1066" height="1600" src="https://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXcikaSlbY6y8OprQbyNt2bZu14Q_aus5blx_QiNe950Vkx5X8WAgoFW4CcbiFdQamK1bT2ZUHFJG0Drn9n6dW1jixyymi_VDKNqymXf59HYUCSJQnsR_yLmcUoby7D22OIXPumR_7ctyW_gtOcrffM.png" alt="Ramen Revolution" class="wp-image-26263" style="width:800px"/></noscript><img decoding="async" width="1066" height="1600" 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://www.foodinjapan.org/wp-content/uploads/2025/04/AD_4nXcikaSlbY6y8OprQbyNt2bZu14Q_aus5blx_QiNe950Vkx5X8WAgoFW4CcbiFdQamK1bT2ZUHFJG0Drn9n6dW1jixyymi_VDKNqymXf59HYUCSJQnsR_yLmcUoby7D22OIXPumR_7ctyW_gtOcrffM.png" alt="Ramen Revolution" class="lazyload wp-image-26263" style="width:800px"/></figure>
  1072.  
  1073.  
  1074.  
  1075. <p><a href="https://unsplash.com/photos/white-ceramic-bowl-with-pasta-dish-7gG9vyg20ls">https://unsplash.com/photos/white-ceramic-bowl-with-pasta-dish-7gG9vyg20ls</a></p>
  1076.  
  1077.  
  1078.  
  1079. <h2 class="wp-block-heading">The Future of Ramen in College Culture</h2>
  1080.  
  1081.  
  1082.  
  1083. <p>As we look to the future, ramen&#8217;s place in college culture seems secure, though evolving. New international noodle varieties like Vietnamese pho and Korean ramyeon are gaining popularity, diversifying the instant noodle landscape. Meanwhile, the proliferation of small cooking appliances designed for dormitory use, such as electric pressure cookers, has expanded students&#8217; culinary options.</p>
  1084.  
  1085.  
  1086.  
  1087. <p>The story of ramen&#8217;s journey from Japanese comfort food to college staple reflects broader narratives about globalization, economic pressures on students, and the tension between convenience and nutrition. In those late-night study sessions, when a student boils water for their ramen, they participate in a cultural tradition that spans continents and generations—a simple act connecting them to millions of others who have sought comfort and sustenance in a humble bowl of noodles.</p>
  1088. <p>The post <a href="https://www.foodinjapan.org/article/ramen-revolution/">Ramen Revolution: How Japanese Comfort Food Became a College Staple</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1089. ]]></content:encoded>
  1091. <wfw:commentRss>https://www.foodinjapan.org/article/ramen-revolution/feed/</wfw:commentRss>
  1092. <slash:comments>0</slash:comments>
  1095. </item>
  1096. <item>
  1097. <title>Beppu reimen (別府冷麺)</title>
  1098. <link>https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/</link>
  1099. <comments>https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/#respond</comments>
  1101. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1102. <pubDate>Tue, 01 Apr 2025 12:59:23 +0000</pubDate>
  1103. <category><![CDATA[Kyushu]]></category>
  1104. <category><![CDATA[Ooita]]></category>
  1105. <category><![CDATA[beppu reimen]]></category>
  1106. <category><![CDATA[cold noodles]]></category>
  1107. <category><![CDATA[Japanese food]]></category>
  1108. <category><![CDATA[Local food in Japan]]></category>
  1109. <category><![CDATA[noodles]]></category>
  1110. <category><![CDATA[regionalfoodjapan]]></category>
  1111. <category><![CDATA[reimen]]></category>
  1112. <category><![CDATA[Traditional Food in Japan]]></category>
  1113. <category><![CDATA[別府冷麺]]></category>
  1114. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25869</guid>
  1115.  
  1116. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='571'%20viewBox='0%200%20850%20571'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1117. <p>Beppu Reimen is a unique cold noodle dish that has become a local specialty of Beppu, a city famous for its hot springs. With its refreshing broth, chewy noodles, and distinct Korean influence, this dish offers a delicious contrast to the city&#8217;s warm climate. Whether enjoyed at a specialty restaurant or a casual ramen shop, [&#8230;]</p>
  1118. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/">Beppu reimen (別府冷麺)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1119. ]]></description>
  1120. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='571'%20viewBox='0%200%20850%20571'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/series-local-gourmet-001-md1-photo1.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1121. <p>Beppu Reimen is a unique cold noodle dish that has become a local specialty of Beppu, a city famous for its hot springs. With its refreshing broth, chewy noodles, and distinct Korean influence, this dish offers a delicious contrast to the city&#8217;s warm climate. Whether enjoyed at a specialty restaurant or a casual ramen shop, Beppu Reimen has a charm of its own. Curious about what makes it different from other cold noodles? Keep reading to discover its history, ingredients, and the best places to try it!</p>
  1122.  
  1123.  
  1124.  
  1125. <h2 class="wp-block-heading">What is Beppu reimen?</h2>
  1126.  
  1127.  
  1128.  
  1129. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem2-1.jpg" alt="beppu reimen on white bowl" class="wp-image-25956"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem2-1.jpg" alt="beppu reimen on white bowl" class="lazyload wp-image-25956"/></figure>
  1130.  
  1131.  
  1132.  
  1133. <p>It is a local specialty of Beppu, a city in Oita Prefecture known for its hot springs. This cold noodle dish was influenced by Korean-style cold noodles (reimen) brought by immigrants, but it has since evolved into a unique regional delicacy. They make the noodles from wheat and buckwheat flour, giving them a firm and chewy texture. They served this typically in a chilled, soy sauce-based broth with a light beef or chicken stock, offering a refreshing yet umami-rich taste. This dish is especially popular during the hot summer months, providing a cooling contrast to the city&#8217;s famous hot spring culture.</p>
  1134.  
  1135.  
  1136.  
  1137. <h2 class="wp-block-heading">Beppu reimen History</h2>
  1138.  
  1139.  
  1140.  
  1141. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="409" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mal-ode-oita-rokusei-main.jpg" alt="beppu noodles" class="wp-image-25954"/></noscript><img decoding="async" width="640" height="409" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='409'%20viewBox='0%200%20640%20409'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/mal-ode-oita-rokusei-main.jpg" alt="beppu noodles" class="lazyload wp-image-25954"/></figure>
  1142.  
  1143.  
  1144.  
  1145. <p>Beppu Reimen originated in 1950 when a chef returning from Manchuria, influenced by Korean cuisine, opened a restaurant. Today, there are 60 to 70 restaurants serving this dish in Beppu, broadly divided into reimen specialty restaurants and yakiniku restaurants. Specialty restaurants serve thick, chewy noodles with cabbage kimchi (yangbaechugimchi), while yakiniku-style beppureimen features smooth, medium-thin noodles with Chinese cabbage kimchi (baechugimchi). Lawson launch beppureimen  in July 2010 at 923 stores in the Kyushu region.The dish is also available at ramen shops and izakayas, with a warm noodle variation. In 2009, Beppu City launched the &#8220;Beppu Cold Noodles Project&#8221; to promote it as a local specialty.</p>
  1146.  
  1147.  
  1148.  
  1149. <h2 class="wp-block-heading">Difference between Morioka reimen and Beppu reimen</h2>
  1150.  
  1151.  
  1152.  
  1153. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem_main.jpg" alt="beppu reimen ingredients" class="wp-image-25957"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/bprem_main.jpg" alt="beppu reimen ingredients" class="lazyload wp-image-25957"/></figure>
  1154.  
  1155.  
  1156.  
  1157. <p>The main differences between Morioka Reimen and BeppuReimen lie in their broth, noodles, and origins. Morioka Reimen features a clear, sour broth, while Beppureimen has a dark, soy sauce-based broth. The noodles also differ, with Morioka Reimen being thin and Beppureimen being thick and chewy. Additionally, Morioka Reimen originated from yakiniku restaurants, whereas ramen shops in Beppu commonly serve beppureimen, with its origins tracing back to the ramen shop &#8220;Kogetsu.&#8221;</p>
  1158.  
  1159.  
  1160.  
  1161. <h2 class="wp-block-heading">FAQ</h2>
  1162.  
  1163.  
  1164.  
  1165. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1166. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of Beppu Reimen?</dt><dd class="faq_a">
  1167. <p>Buckwheat flour noodles, Japanese-style broth, cabbage kimchi, and beef chashu characterize Beppu Reimen. Some restaurants may use pork chashu or Chinese cabbage kimchi. The noodles usually contain a lot of buckwheat flour and are elastic.</p>
  1168. </dd></div>
  1169.  
  1170.  
  1171.  
  1172. <div class="swell-block-faq__item"><dt class="faq_q">What are the key points to enjoying Beppu Reimen?</dt><dd class="faq_a">
  1173. <p>The flavor of Beppu Reimen changes when you mix the soup and kimchi. It is recommended that you enjoy the soup as it is first, and then mix it in with the kimchi. Also, each restaurant has its unique flavor, and many people enjoy comparing the tastes.</p>
  1174. </dd></div>
  1175. </dl>
  1176. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What are the characteristics of Beppu Reimen?","acceptedAnswer":{"@type":"Answer","text":"<p>Buckwheat flour noodles, Japanese-style broth, cabbage kimchi, and beef chashu characterize Beppu Reimen. Some restaurants may use pork chashu or Chinese cabbage kimchi. The noodles usually contain a lot of buckwheat flour and are elastic.<\/p>"}},{"@type":"Question","name":"What are the key points to enjoying Beppu Reimen?","acceptedAnswer":{"@type":"Answer","text":"<p>The flavor of Beppu Reimen changes when you mix the soup and kimchi. It is recommended that you enjoy the soup as it is first, and then mix it in with the kimchi. Also, each restaurant has its unique flavor, and many people enjoy comparing the tastes.<\/p>"}}]}</script>
  1177.  
  1178.  
  1179.  
  1180. <h2 class="wp-block-heading">Final Thoughts</h2>
  1181.  
  1182.  
  1183.  
  1184. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="481" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/s1ti.jpg" alt="Beppu reimen" class="wp-image-25955"/></noscript><img decoding="async" width="640" height="481" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='481'%20viewBox='0%200%20640%20481'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/s1ti.jpg" alt="Beppu reimen" class="lazyload wp-image-25955"/></figure>
  1185.  
  1186.  
  1187.  
  1188. <p>Beppu Reimen is more than just a refreshing cold noodle dish—it’s a unique part of Beppu’s food culture with a rich history and distinct flavors. Whether you prefer the thick, chewy noodles from specialty restaurants or the smoother version from yakiniku spots, each bowl offers a taste of tradition and local craftsmanship. If you ever visit Beppu, don’t miss the chance to try this specialty for yourself. Seek out a bowl, savor its flavors, and experience a dish loved for generations!</p>
  1189.  
  1190.  
  1191.  
  1192. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about Beppureimen, you might also want to try other regional cold noodle dishes like <a href="https://www.foodinjapan.org/tohoku/morioka-reimen/">Morioka Reimen</a> or refreshing summer favorites like<a href="https://www.foodinjapan.org/tohoku/yamagata/hiyashi-ramen/"> Hiyashi Chuka</a>—each offering a unique twist on chilled noodles in Japan!</p>
  1193. <p>The post <a href="https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/">Beppu reimen (別府冷麺)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1194. ]]></content:encoded>
  1196. <wfw:commentRss>https://www.foodinjapan.org/kyushu/ooita/beppu-reimen/feed/</wfw:commentRss>
  1197. <slash:comments>0</slash:comments>
  1200. </item>
  1201. <item>
  1202. <title>Seseri (せせり)</title>
  1203. <link>https://www.foodinjapan.org/japan/seseri/</link>
  1204. <comments>https://www.foodinjapan.org/japan/seseri/#respond</comments>
  1206. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1207. <pubDate>Sun, 30 Mar 2025 09:10:42 +0000</pubDate>
  1208. <category><![CDATA[Japan]]></category>
  1209. <category><![CDATA[Japanese food]]></category>
  1210. <category><![CDATA[Local food in Japan]]></category>
  1211. <category><![CDATA[meat]]></category>
  1212. <category><![CDATA[seseri]]></category>
  1213. <category><![CDATA[Traditional Food in Japan]]></category>
  1214. <category><![CDATA[せせり]]></category>
  1215. <guid isPermaLink="false">https://www.foodinjapan.org/?p=25555</guid>
  1216.  
  1217. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1218. <p>Seseri is meat you can find around the neck of a chicken. It is popular for its firm and chewy texture and juicy, fatty taste, but it is actually a rare cut that locals obtained in very small quantities from a single chicken! In this article, we will explain the characteristics of Seseri. We will [&#8230;]</p>
  1219. <p>The post <a href="https://www.foodinjapan.org/japan/seseri/">Seseri (せせり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1220. ]]></description>
  1221. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/pixta_62607082_M.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1222. <p>Seseri is meat you can find around the neck of a chicken. It is popular for its firm and chewy texture and juicy, fatty taste, but it is actually a rare cut that locals obtained in very small quantities from a single chicken! In this article, we will explain the characteristics of Seseri. We will also introduce delicious ways to eat it, so be sure to check it out.</p>
  1223.  
  1224.  
  1225.  
  1226. <h2 class="wp-block-heading">What is Seseri?</h2>
  1227.  
  1228.  
  1229.  
  1230. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/f64b851191ecdaad8c61f166aae16a0a.jpg" alt="seseri meat" class="wp-image-25622"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/f64b851191ecdaad8c61f166aae16a0a.jpg" alt="seseri meat" class="lazyload wp-image-25622"/></figure>
  1231.  
  1232.  
  1233.  
  1234. <p>Seseri (せせり) refers to a specific cut of chicken commonly used in Japanese cuisine. It is the meat that locals take from the neck of the chicken, known for its firm texture and rich, flavorful taste due to the high amount of movement in that area. Seseri is particularly popular in yakitori (grilled skewered chicken) and grilled over charcoal with simple seasonings like salt or tare (a sweet-savory soy-based sauce). Its chewy yet juicy texture makes it a favorite among yakitori enthusiasts in Japan.</p>
  1235.  
  1236.  
  1237.  
  1238. <h3 class="wp-block-heading">Characteristics of Seseri</h3>
  1239.  
  1240.  
  1241.  
  1242. <p>The characteristics of Seseri are its chewy texture and rich, fatty flavor. The area around the chicken&#8217;s neck, where this dish is located, has well-developed muscles because it moves around a lot when eating, drinking, and walking. It has a firm texture, allowing you to enjoy its plump and juicy flavor.</p>
  1243.  
  1244.  
  1245.  
  1246. <h2 class="wp-block-heading">Seseri History</h2>
  1247.  
  1248.  
  1249.  
  1250. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/yk_sc2001_point01.jpg" alt="seseri raw" class="wp-image-25619"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/yk_sc2001_point01.jpg" alt="seseri raw" class="lazyload wp-image-25619"/></figure>
  1251.  
  1252.  
  1253.  
  1254. <p>Seseri (せせり), the meat from the neck of the chicken, has been a valued part of Japanese cuisine, particularly in yakitori culture. Historically, Japanese cooking has emphasized minimizing waste and utilizing every part of an ingredient, including poultry. While chicken consumption in Japan dates back centuries, the rise of yakitori as a popular dish during the Edo period (1603–1868) contributed to the appreciation of various chicken cuts, including seseri. However, due to the small amount of meat per bird and the labor-intensive process of harvesting it, this dish was not as widely available as more common cuts like thigh or breast.</p>
  1255.  
  1256.  
  1257.  
  1258. <h2 class="wp-block-heading">How to eat Seseri?</h2>
  1259.  
  1260.  
  1261.  
  1262. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/krk911jhma.jpeg" alt="seseri on skewer" class="wp-image-25620"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/krk911jhma.jpeg" alt="seseri on skewer" class="lazyload wp-image-25620"/></figure>
  1263.  
  1264.  
  1265.  
  1266. <p>Seseri is a flavorful and versatile cut of chicken that you can enjoy in various ways. Commonly grilled as yakitori, where locals enhanced its juiciness and umami over charcoal with simple salt or sauce seasoning. It also works well in stir-fried dishes with vegetables and seasonings like soy sauce or oyster sauce. A popular izakaya dish, <em>seseri ponzu</em>, pairs grilled chicken neck with ponzu sauce and lemon for a refreshing taste. Its chewy texture makes it ideal for deep-frying or tempura, offering a crispy yet juicy bite. Additionally, this dish adds rich umami to stews and hotpots, where its fat blends into the broth for a deep, savory flavor.</p>
  1267.  
  1268.  
  1269.  
  1270. <h2 class="wp-block-heading">FAQ</h2>
  1271.  
  1272.  
  1273.  
  1274. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1275. <div class="swell-block-faq__item"><dt class="faq_q">What part of the chicken is &#8220;seseri&#8221;?</dt><dd class="faq_a">
  1276. <p>&#8220;Seseri&#8221; is the meat around the neck of a chicken, also known as &#8220;neck&#8221; or &#8220;neck meat.&#8221; It is a rare cut, with only about 20g obtainable from one chicken.</p>
  1277. </dd></div>
  1278.  
  1279.  
  1280.  
  1281. <div class="swell-block-faq__item"><dt class="faq_q">What are the characteristics of &#8220;seseri&#8221; and how is it recommended to be eaten?</dt><dd class="faq_a">
  1282. <p>&#8220;Seseri&#8221; is characterized by its elasticity, juiciness, and rich umami flavor. It can be enjoyed in yakitori, stir-fries, fried foods, and stews. In particular, grilling it over charcoal as yakitori enhances its aroma.</p>
  1283. </dd></div>
  1284. </dl>
  1285. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What part of the chicken is \"seseri\"?","acceptedAnswer":{"@type":"Answer","text":"<p>\"Seseri\" is the meat around the neck of a chicken, also known as \"neck\" or \"neck meat.\" It is a rare cut, with only about 20g obtainable from one chicken.<\/p>"}},{"@type":"Question","name":"What are the characteristics of \"seseri\" and how is it recommended to be eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>\"Seseri\" is characterized by its elasticity, juiciness, and rich umami flavor. It can be enjoyed in yakitori, stir-fries, fried foods, and stews. In particular, grilling it over charcoal as yakitori enhances its aroma.<\/p>"}}]}</script>
  1286.  
  1287.  
  1288.  
  1289. <h2 class="wp-block-heading">Restaurants</h2>
  1290.  
  1291.  
  1292.  
  1293. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31461599_s-1024x768.avif" alt="seseri at yakiniku" class="wp-image-26154" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/31461599_s-1024x768.avif" alt="seseri at yakiniku" class="lazyload wp-image-26154" style="width:800px"/></figure>
  1294.  
  1295.  
  1296.  
  1297. <h3 class="wp-block-heading">Kudo Miyakojima Branch (喰う道 都島店)</h3>
  1298.  
  1299.  
  1300.  
  1301. <p>This charcoal-grilled yakitori izakaya is located in Miyakojima Ward, Osaka City, a 3-minute walk from Miyakojima Station. Our specialty, seseri (chicken neck meat), is known for its plump and juicy flavor. You can enjoy yakitori, as well as seared and fried chicken prepared in a variety of ways. Each skewer is handmade and carefully grilled over charcoal. We offer a wide variety of over 70 dishes at reasonable prices. The tatami room on the 2nd floor can accommodate up to 40 people, making it ideal for large banquets.</p>
  1302.  
  1303.  
  1304.  
  1305. <p class="is-style-icon_info">Address : <a href="https://maps.app.goo.gl/SR6xZ1qpJxicWoP1A" target="_blank" rel="noreferrer noopener">3-24-18 Miyakojimahondori, Miyakojima Ward, Osaka City, Osaka Prefecture </a><br>Phone number : 050-5462-5937 <br>Business hours : <br>Monday &#8211; Thursday: 17:00 &#8211; 24:00 (Last Order 23:30)  <br>Friday, Saturday, Holidays, <br>Day before holidays: 17:00 &#8211; 26:00 (Last Order 25:30)  <br>Sunday: 12:00 &#8211; 24:00 (Last Order 23:30) <br>Website : <a href="https://kudo-miyakojima.foodre.jp" target="_blank" rel="noreferrer noopener">https://kudo-miyakojima.foodre.jp</a></p>
  1306.  
  1307.  
  1308.  
  1309. <noscript><iframe src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3279.8753220414255!2d135.52757599999998!3d34.708324499999996!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e1bc2673eac9%3A0x56770c48fd82d773!2z5Zaw44GG6YGTIOmDveWztuW6lw!5e0!3m2!1sja!2sjp!4v1743325538567!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade"></iframe></noscript><iframe data-src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d3279.8753220414255!2d135.52757599999998!3d34.708324499999996!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x6000e1bc2673eac9%3A0x56770c48fd82d773!2z5Zaw44GG6YGTIOmDveWztuW6lw!5e0!3m2!1sja!2sjp!4v1743325538567!5m2!1sja!2sjp" width="100%" height="450" style="border:0;" allowfullscreen="" loading="lazy" referrerpolicy="no-referrer-when-downgrade" class="lazyload"></iframe>
  1310.  
  1311.  
  1312.  
  1313. <h2 class="wp-block-heading">Final Thoughts</h2>
  1314.  
  1315.  
  1316.  
  1317. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20171025232458.jpg" alt="cooking seseri" class="wp-image-25621"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/03/20171025232458.jpg" alt="cooking seseri" class="lazyload wp-image-25621"/></figure>
  1318.  
  1319.  
  1320.  
  1321. <p>Seseri is a delicious and versatile cut of chicken that truly showcases the rich flavors of Japanese cuisine. Whether enjoyed as smoky yakitori, in a flavorful stir-fry, or crispy and fried, its unique texture and umami make it a must-try for any food lover. If you ever visit Japan, be sure to seek out this dish at yakitori restaurants or local markets—you won’t be disappointed!</p>
  1322.  
  1323.  
  1324.  
  1325. <p class="has-border -border04 is-style-bg_stripe">If you enjoyed learning about seseri, you might also want to try other flavorful <a href="https://www.foodinjapan.org/tag/chicken/">chicken </a>cuts like <em>bonjiri</em> (chicken tail) or <em>sunagimo</em> (gizzard), which offer unique textures and rich umami in Japanese cuisine!</p>
  1326. <p>The post <a href="https://www.foodinjapan.org/japan/seseri/">Seseri (せせり)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1327. ]]></content:encoded>
  1329. <wfw:commentRss>https://www.foodinjapan.org/japan/seseri/feed/</wfw:commentRss>
  1330. <slash:comments>0</slash:comments>
  1333. </item>
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