foodjapan.net

Skip to content

Read more +

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.

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.

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.

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.

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.

Read the Blog

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.

Go to the blog +

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!

Browse by Food +

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.

Browse by Place +

foodjapan.net - your guide to Japanese food and travel

Day 9: US Army Camp Zama

Sun - 11 Jul 10 Written by Loren

[blog]^* Day 9 - an army base and lots of Chinese food... wait, what?

Read more +

Dozeu-nabe

Tue - 06 Jul 10 Written by Loren

[food]^* Cooked first in sake then over a gentle heat on a thin metal plate, dozeu-nabe (loach pot) is a local dish dating back to the Edo period.

Read more +

Chanko-nabe

Tue - 06 Jul 10 Written by Loren

[food]^* Cooked in a miso, salt or shoyu base, chanko-nabe is traditionally served to sumo wrestlers to help them gain weight.

Read more +

Day 8: Revenge! Asakusa & Ryogoku

Tue - 06 Jul 10 Written by Loren

[blog]^* Day 8 - revenge! Back to Asakusa, and going to Ryogaku for chanko-nabe

Read more +

Luxirare

Sun - 04 Jul 10 Written by Loren

[link]^* Fashion meets food meets sheer awesome at luxirare.com. Sadly more fashion than food nowadays, but check the archives for her bento and crisps posts.

Read more +

Day 4 - 7: A Little Trouble

Thu - 01 Jul 10 Written by Loren

[blog]^* Day 4 to 7 - getting in a healthy amount of trouble: visiting a Japanese hospital (twice), seeking help at an embassy, and the wonders of convenience store food

Read more +

More Articles...

Page 5 of 7

«
Start
Prev
1
2
3
4
5
6
7
Next
End
»

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)