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ZANGI (Hokkaido-style fried chicken) Original Kushiro version

Zangi: Hokkaido-style fried chicken This dish started in a city called Kushiro, an important port city in eastern Hokkaido. Unlike other types of Japanese fried chicken, the original version from Kushiro comes accompanied with a Worcestershire sauce based sweet and savoury dipper.

2021.05.02

Recipes with MirinRegional Specialties

Jaga-Butter-Shoyu (Hokkaido’s Steamed potato with butter and soy sauce)

This super simple dish is one of Hokkaido's most popular food icons. For most Japanese people, if not everyone, the combination of potatoes and butter resembles Hokkaido, and in fact, the prefecture is by far the biggest producer of those two in Japan.

2021.04.21

Regional Specialties

Tekone-sushi (Mie-style hand-mixed sushi with soy-marinated fish)

Tekone-sushi is a traditional sushi from Mie prefecture, which is also famous for the expensive Matsusaka wagyu. The dish is said to have been created by a local fisherman in the region to satisfy him and his crewmen’s need for easy, quick and filling meals during their busy and tough work.

2021.04.16

Recipes with MirinRegional Specialties

Ise-Udon (Ise-style soft-boiled Udon noodles)

Ise-Udon is a type of Udon noodles from Ise city in Mie prefecture, Japan. Of all types of Udon, Ise-Udon probably has the softest and silkiest texture. Although Udon is generally expected to have Koshi (chewiness), the texture of Ise-Udon is completely opposite.

2021.04.16

Recipes with MirinRegional Specialties

Tenshin-han (Crab omelette and Ankake sauce over rice)

Tenshin-han is one of the go-to items people order at Chinese restaurants in Japan. It’s a flat round omelette served on top of rice with Ankake (a type of thick gravy sauce), and has crab meat mixed into the eggs—the dish is also called Kani-tama, which literally means crab and eggs. A lot of Japanese people believe it originally came from Tenshin (Tianjin, China), altho

2021.04.15

Classic Recipes

Kimpira Renkon (Stir-fried lotus root)

Renkon, the Japanese term for lotus root, I think, has one of the most amazing crunchy textures of all the vegetables in the world. On top of that, It contains a lot of fibers and vitamin C.

2021.04.15

Classic RecipesRecipes with MirinVegetarian

Ninjin Shiri-Shiri (Okinawan shredded carrots with eggs)

This is a very simple and super easy yet very iconic Okinawan carrot dish. The term Shiri-shiri refers to the shredding sound of carrots using a Shiri-shiri-ki (Okinawan vegetable shredder).

2021.04.15

Regional Specialties

Miso-dare for Miso ramen | Secret revealed

This is a secret-revealed. A decent recipe for Miso-dare (miso sauce) for Miso ramen. You can use this not only for Ramen but also for Mapo-tofu, stir-fried vegetables, marinating meat for Yakiniku and so on.

2021.04.14

Classic RecipesRecipes with MirinRecipes with Mugi Miso

Japanese-Style Mapo-tofu Rice Bowl

This is a Japanese version of the famous Mapo-Tofu (Sichuanese spicy Tofu dish) made into Donburi (Japanese rice bowl dish).

2021.04.14

Classic Recipes

Steak-Ju (Osaka-style Beef Steak Rice Box)

In Kansai area, including famous Osaka, Kyoto and Kobe, beef has long been the most common everyday meat, whereas it is pork in Kanto area, where Tokyo is located.

2021.04.13

Recipes with MirinRegional Specialties