Check out this awesome vlog of one of our most popular Tokyo food tours! So much good food and fun. Follow the adventures of TelevisionOfNomads and see for yourself.
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The markets and neighborhood around Tsujiji are among my favorite places in Tokyo. Visiting stalls, having the freshest sushi in the world, browsing terrific kitchen tools, finding the perfect handmade sushi chef’s knife, eating mochi, drinking green tea– the area has no end of experiences to enjoy.
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About the size of a tangerine, the truly unique flavor of yuzu is commonly described as a mashup of Meyer lemon, mandarin orange and grapefruit. The most common way of using fresh yuzu is usually thinly julienned slivers of the brilliant yellow zest to garnish Japanese cuisine or accent noodle or hot pot dishes.
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Oden is a light and easily digestible Japanese stew, very warming in the cold winter months. The savory flavor goes well with rice, noodles and sake. This comfort food can be enjoyed solo or with a group of friends.
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In Japan, as a harbinger of autumn, kaki seem to conjure up thoughts of all the delicious foods to come with the season. There are two main types of persimmon available almost everywhere in Japan.
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Japanese craftsmen and women are well known for having an eye for detail, passion, and a taste for high quality ingredients…
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Following up on our Top 5 Summer Foods post — here are 5 more must try dishes to beat the heat in a sweltering Japan in August! Take a look at these summer favorites and book one of our tasty food tours during your stay in Japan.
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Perfect for sweltering-hot Japanese summers, cold sake is served around a refreshing 8 degrees Celsius. Its delicate aroma contrasts the intense flavor and goes well with mildly sweet and sour foods.
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Japan has a unique beer culture and brands which might not be as well known or popular as sake (nihonshu or rice wine) but for me, when you start understanding the culture of beer probably you can learn more about what’s unique about Japan.
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Mayonnaise is never far away from a meal in Japan. Whether it’s attached to your convenience store bento (lunch box), on a side dish at lunch, or a pocket size bottle called, ‘My Mayo’, bought from a variety store, it’s a daily condiment.
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