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Dozeu-nabe

Loach double-cooked in sake and warishita

A signature dish of the Tokyo Asakusa district popular during the Edo period, dozeu-nabe or "loach pot" involves double-cooking loaches in sake and a blend of sake, miso and shoyu before transferring it to a hot metal plate and finishing over a charcoal fire.

Chanko-nabe

The sumo wrestler staple diet

Fresh ingredients are cooked in a shoyu, miso or salt base and served communally in a large pot. This is traditionally served (in large quantities) at sumo stables to help wrestlers gain weight.

Chirashizushi

Mix ingredients + sushi rice

Chirashizushi, literally "scattered sushi", consists of various ingredients mixed in together with sushi rice. In the "Edo" style the ingredients are laid on top, but in Kansai and neighbouring regions the ingredients are different, and usually mixed in.

Katte-don

Mix-and-match seafood donburi

A speciality of Kushiro on the south-eastern coast of Hokkaido, small portions of toppings (sashimi, pickles, meat) are separately bought and loaded onto the bowl for a unique take on the donburi (rice bowl) experience.

Gyoza

Pan-fried Japanese dumpling

Originally hailing from China, the humble gyoza is now one of the most popular dishes in Japan. A delicate flour skin wraps around pork-based filling before being pan-fried to crispy perfection. Often served at ramen shops.

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The epic journey, in chronlogical order

Follow me as I battle hungry dogs, the Akita dialect and angry old ladies as I hunt for the perfect sushi.

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By Food

Sushi · sake · sashimi - food listings.

See all articles we have on the food we've eaten / seen / been too scared to try. Also check out The List!

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By Place

Hokkaido · Tohoku · Kanto etc.

I'm aiming to get through 60 cities in 77 days! See the places I've passed through already.

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foodjapan.net - your guide to Japanese food and travel

The Ugliest Dish on Earth

Thu - 22 Jul 10 Written by Loren

[special]^* So ugly, we gave it its own special article. But what exactly is it? We tell you all about it (and how exactly it gets that ugly) in this article featuring professional monja cooks from Tokyo.

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Monjayaki

Wed - 21 Jul 10 Written by Loren

[food]^* The predecessor of its famous cousin "okonomiyaki", batter, cabbage and dry ingredients are mixed and cooked on a hot plate to form this distinctly dubious-looking but very delicious dish.

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Utsunomiya

Sat - 17 Jul 10 Written by Loren

[place]^* The self-proclaimed capital of gyoza, Utsunomiya is an area of rich historical and natural beauty, and offers a pleasant surprise to those who are willing to look further in.

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Day 10: Utsunomiya, the "Capital of Gyoza"

Thu - 15 Jul 10 Written by Loren

[blog]^* Day 10 - Utsunomiya, the capital of gyoza - plus an unexpected encounter with an angry tourist office lady, which led to other things.

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Gyoza

Thu - 15 Jul 10 Written by Loren

[food]^* Adapted from the Chinese dumpling but now quintessentially Japanese, the humble pan-fried gyoza has become a staple dish of the nation.

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US Army Camp Zama

Mon - 12 Jul 10 Written by Loren

[place]^* Located just outside of Tokyo in Kanagawa Prefecture, this US Army post is small, friendly, and has absolutely nothing to see.

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10 Sec. Blurb

The administrative and cultural capital of Japan, Tokyo is home to 12 million people, 160,000 restaurants and the most Michelin stars in the world (227)