Kakiage Tempura is a delightful Japanese dish featuring a medley of thinly sliced vegetables and sometimes seafood, bound together in a light, crispy tempura batter and fried into golden, lacy fritters. The term “kakiage” comes from the Japanese word kaki (to mix) and age (to fry)
Yasai Tempura, a vibrant and light Japanese dish, features an assortment of seasonal vegetables coated in a delicate, airy batter and fried to golden perfection. “Yasai” means vegetables in Japanese, and this tempura variation highlights the natural flavors and textures of ingredients like sweet potatoes,
When I first came to Osaka from Accra to study business development, I thought I was ready for everything. The people were nice, the trains came on time (like magic!), and everything was clean clean. But one thing that shocked me proper was the food.
Basashi, the iconic raw horse meat sashimi from Kumamoto, Japan, is a bold and luxurious dish that showcases the region’s culinary heritage. Known for its lean, tender texture and surprisingly mild, slightly sweet flavor
As a Norwegian father with a deep love for food, family, and travel, I thought I had tasted most of what the world had to offer. Seafood, in particular, runs in our blood — herring, cod, mackerel — all familiar flavors from my coastal upbringing in Bergen. But nothing, absolutely nothing
Sashimi is a traditional Japanese dish featuring thinly sliced, raw fish served fresh to highlight its natural flavors and textures. Hamachi, or yellowtail amberjack, is a popular choice for sashimi due to its buttery, rich flavor and tender, slightly firm texture.
Watashi wa Tanaka Ichiro desu. I am Tanaka Ichiro, the owner of a small sashimi bar in Osaka. I am now 72 years old. For more than 60 years, I have worked with fish, especially Maguro — the noble tuna. Today, I will share my life, my thoughts, and my way of preparing Maguro sashimi
Meharizushi, a cherished specialty from Wakayama Prefecture’s Kumano region, is a rustic yet flavorful type of sushi that captures the heart of Japan’s countryside cuisine. This traditional dish consists of sushi rice balls wrapped in pickled takana (mustard greens), offering a tangy
Okayama Barazushi, also known as Matsuri-zushi (festival sushi), is a colorful and flavorful sushi dish hailing from Japan’s Okayama Prefecture, often called the “Land of Sunshine.” This traditional dish, born during the Edo period (1603-1868), emerged as a clever response to a frugality
Inarizushi, a beloved staple in Japanese cuisine, is a delightful type of sushi where seasoned sushi rice is nestled inside sweet and savory tofu pouches, known as inari age. Named after Inari, the Shinto deity of rice and prosperity, this dish is as flavorful as it is symbolic