Oyako-don is one of the three most popular types of donburi that you can find at your local soba shop, including Ten-don and Katsu-don. It features chicken and onions in a fluffy cloud of eggs on top of freshly steamed rice and tastes like pure bl...
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Oyako-don ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
Oyako-don is one of the three most popular types of donburi that you can find at your local soba shop, including Ten-don and Katsu-don. It features...
It is widely known that fugu is, in fact, poisonous. Therefore, a “fugu license” is required for a chef to legally prepare (removing the poison) and serve fugu in Japan. Fugu has been eaten for quite some time in Japan, with fugu bones being excav...
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Fugu Pufferfish ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
It is widely known that fugu is, in fact, poisonous. Therefore, a “fugu license” is required for a chef to legally prepare (removing the poison) an...
Firstly, Osechi-ryōri is said to have originated from “sechiku-cuisine,” which is an offering to the gods during milestones of the four seasons, and Gosseku, the five annual ceremonies that were traditionally held at the Japanese imperial court. T...
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Osechi-ryōri ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
Firstly, Osechi-ryōri is said to have originated from “sechiku-cuisine,” which is an offering to the gods during milestones of the four seasons, an...
This year is now in its final month as well. Everyone is engaged in thorough cleaning to wash away the soil of the year and preparing to welcome in the new year. It’s quite a busy time. Additionally, everyone is gathering with their families and p...
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Kagami Mochi ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
This year is now in its final month as well. Everyone is engaged in thorough cleaning to wash away the soil of the year and preparing to welcome in...
The season has passed from Autumn into Winter. The nights are cooler, and we find ourselves wanting a little something to warm up. On such nights, Oden is perfectly steamy and comforting.Typically when we think of Oden, we picture daikon radish an...
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Oden ― Source: Tokyo College of Sushi and Washoku: The College Headmaster’s One-Dish Course Series.
The season has passed from Autumn into Winter. The nights are cooler, and we find ourselves wanting a little something to warm up. On such nights, ...