A new article in The Japan Times about toshikoshi soba. Plus, a little about my favorite food-eating model, Lena-chan, and her brother Lyoh.
I finally made it to Taimeiken, an old time yoshoku restaurant in Nihonbashi, to indulge in the original Tampopo Omuraisu (rice omelette). Yes, that Tampopo.
A new article in The Japan Times about winter fish, and how fish fits into a typical Japanese meal.
Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.
A little slice of old Tokyo in an out-of-the-way area of Tokyo, Obana is an unagi-ya (eel restaurant) that even someone who's not an unagi fan can love.
This is a traditional satoimo or taro root recipe, where some of the root is used in the nutty sweet-savory sauce. It's a very 'fall' dish.
A museum that pays homage to a single type of dish? Why not - this is Japan after all.
I have a new article in today's edition of The Japan Times, available online here, or in the print edition.
Here's a rather unusual (to Western tastes anyway) way to enjoy cold soba noodles - with slimy grated nagaimo root.
It's matsutake season! Let's see just how much you pay for one of the most expensive foodstuffs on earth.