Shotengai Magazine

Kikkodo is a traditional Japanese confectionery shop in Kurashiki, known for preserving tradition while exploring new flavors. Murasuzume, inspired by woven hats and golden ears of rice, offers a unique taste experience.

Robatayaki is much more than just a style of cooking; it's an immersive culinary journey that brings people together to savor exceptional flavors, appreciate the artistry of the chefs, and create lasting memories. From the vibrant ambiance around the robata grill to the exquisite dishes served, Robatayaki offers an authentic and unforgettable dining experience.

Rogetsudo is a beloved traditional confectionery shop. Established in 1926, it offers exquisite sweets crafted with age-old techniques. Their signature delicacy, "Shittori Manju," is known for its moist and chewy texture. Another popular treat is the "Butter Mochi," which surprises with its harmonious flavors. Rogetsudo embodies community and nostalgia, making it a cherished destination in Yokote City.

Katsuobushi, with its umami-packed flavor and remarkable culinary versatility, remains an essential ingredient in Japanese cuisine. From the delicate flakes enhancing the soul-soothing dashi to its ability to elevate a multitude of dishes, these dried bonito flakes bring a unique experience to every dish it graces.

Mentaiko is characterized by its distinct and slightly translucent appearance, with colors ranging from pale pink to vibrant red. It boasts a delightful combination of savory, slightly sweet flavors, and a sticky, rich texture. The impressive blend of satisfying spiciness and velvety feel creates a memorable experience. With each bite, the flavors unfold in layers, surprising and delighting the palate.

In the bustling culinary scene of Osaka, Japan, I realized the lack of home-cooked meals amidst the abundance of local delicacies. With each dish, I sought to honor tradition while forging new connections in Japan, bridging the gap between distant lands and creating a sense of belonging through the power of food.

Japan's culinary landscape is a treasure trove of unforgettable flavors and experiences. From the authentic Indian curry buns of Osaka to the meaty goodness of Kobe ramen, not forgetting the oceanic feast at Kuromon Market and the zesty surprise of lemon ramen, each dish has left an indelible mark on my culinary journey.

Upon receiving a fortuitous invitation, Naoki and Irene visit the island of Uwajima and then reallize they never want to leave. Amidst cranes and Japan's slowest bullet train, they find the secret of To-Manju.

In the world of Japanese snacks, there is one treat that stands out for its ability to transport all the Japanese back to their carefree childhood days. Its name is Umaibo, a delectable corn puff stick that captures their hearts with its nostalgic charm and irresistible allure.

Japanese snacks have captured the hearts of people around the world through their captivating flavors, meticulous craftsmanship, preservation of tradition, and commitment to spreading joy. Whether you're exploring the intricate packaging designs or savoring the diverse range of tastes, each bite is an invitation to immerse yourself in a world of delight and happiness.

Japanese food culture is a testament to the country's deep-rooted traditions and appreciation for simplicity and hospitality. It is a culinary journey that goes beyond taste, enchanting diners with its aesthetics and cultural significance.

Tsukemono is a beloved dish in Japanese cuisine, offering a flavorful and nutritious way to enjoy vegetables. It's a wonderful way to explore the rich and diverse flavors of Japanese cuisine.

Kasutera is a beloved dessert in Japan and around the world due to its light and fluffy texture and subtle sweetness. Whether enjoyed in its classic form or with a unique twist, this traditional Japanese sponge cake is sure to satisfy any sweet tooth.

Karaage has a rich and satisfying flavor that is both savory and slightly sweet. The double-frying technique used in karaage ensures that the chicken is cooked to perfection, resulting in a dish that is both delicious and satisfying.

Tsukemen is a type of Japanese noodle dish where cold, thick noodles are served separately from a hot dipping broth. Diners dip the noodles into the hot broth as they eat, resulting in a more interactive and customizable dining experience.

An "omakase" meal is a personalized and unforgettable dining experience that showcases the best of Japanese culinary culture. It offers a one-of-a-kind dining adventure that combines high-quality ingredients and expert skill.

Shoyu is one of the most popular condiments in Japan and is used in many different ways. This liquid condiment can be used as a sauce, seasoning, and marinade. It pairs well with sushi, gyoza, or tempura, and is an essential seasoning for soups.

 

Kaiseki ryori is a Japanese traditional multi-course cuisine. It consists of four courses - starters, main courses, shokuji, and dessert, each of which is made from premium seasonal ingredients and served on well-decorated plates and bowls. It is a feast both for taste buds and eyes.

Unadon, short for unagi-don, is a classic Japanese dish consisting of grilled eel and rice. The eel is thick and fatty. After grilling, the flesh is moist and tender while the skin is crispy and flavorful.

 

Tempura was introduced to Japan by the Portuguese. Over the centuries, it became a typical Japanese dish. Nowadays, tempura is considered to be a representative Japanese dish worldwide. It is prepared by dipping food into batter and then frying them in vegetable oil to create a light and crispy coating.

Wagyu, the juicy, fatty, and tender Japanese beef, is one of the most expensive ingredients. They have crazy Intramuscular Fat (IMF), also known as marbling. It is adored by Michelin-starred restaurants for its creamy taste and tender texture. It is also a beef that is healthier for humans.

Yakitori, literally meaning “grilled birds or grilled chicken,” is from the Japanese words yaki (grill) and tori (birds/chicken). It is relatively unknown to the world but quite popular in Japan. It refers to the skewers made from bite-sized pieces of meat from various parts of the chicken.

Miso is a versatile Japanese seasoning that can be used in a wide variety of dishes, such as soups, stews, and so forth. It is a thick paste made by fermenting soybeans with salt and koji, sometimes with the addition of rice, barley, seaweed, or other ingredients.

Raw food is an important part of Japanese daily diet. Eggs are no exceptions. Eating raw eggs may seem as a bad idea for many people because raw egg may contain salmonella. However, Japanese has developed strict process and laws to ensure the safety and quality of the raw egg. There's nothing to worry about!

Kombu is an essential ingredient in Japanese cuisine because it endows Japanese cuisine with a unique flavor. Its main use is making dashi (Japanese soup stock). Since it contains high levels of glutamic acid, it is an ideal food for vegetarians.

Fugu, the pufferfish, is a fish that can kill you. However, its amazing flavor makes people willing to take a risk. In Japan, a cook needs at least three years to get a license of handling fugu. Therefore, there is little chance of fatality if you eat fugu in a qualified Japanese restaurant.