Eating Fugu: The Deadly (and Delicious) Japanese Pufferfish

Fugu, Japanese pufferfish, is notorious for the highly toxic poison—tetrodotoxin—contained in its organs. Despite its deadly potential, fugu has been eaten in Japan for hundreds of years. As it was initially unknown how to properly prepare the fish, there were many fatalities from fugu consumption. For this reason, the eating of fugu was banned from around 1570 to 1870. These days fugu is commonly available in restaurants and supermarkets throughout Japan, but must be prepared by a licensed chef, and is prohibited to be prepared in the home—-even today, the Japanese royal family is forbidden from eating it.

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Osechi Ryori, Delectable Epitome of Japanese New Year Food

Osechi ryori refers to a beautiful and delicious medley of traditional Japanese new year food, usually eaten during the first three days of the new year. It has been enjoyed in Japan since the Heian period, when it was actually considered taboo to cook food during those first three days! As such, women spent the last few days of the previous year cooking and preparing a variety of dishes that kept well and could be eaten over the holiday. The foods are stored in a traditional multi-tiered lacquer box called “jubako” and eaten at room temperature.

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Okonomiyaki is Osaka’s Savory and Social Japanese Pancake  

Okonomiyaki is a regional dish from Osaka, a city from western Japan whose residents are well-known for their love of good food and good drink, especially with family or friends in tow. Osaka is home to a number of famous street foods, and okonomiyaki is one of the very best. Read on to learn exactly what okonomiyaki is, what’s different about two delectable styles it comes in, and most importantly, how to make okonomiyaki and enjoy it for yourself whether at home or dining out.

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Kaiseki Cuisine: Japan’s Artful Culinary Tradition Explained

Japanese cuisine is among the most highly regarded in the world, and nowhere is Japan’s culinary prowess better demonstrated than in kaiseki elegantly presented dishes.  It started as a simple meal meant to accompany Japanese cuisine. Kaiseki is a traditional Japanese tasting course comprised of many small, tea ceremonies, but over the centuries this culinary tradition has become the pinnacle of Japanese haute cuisine.

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Origami Chopstick Holder: Boat Instructions in 13 Easy Steps

While making your epicurean travels through the metropolitan hubs and back roads of Japan, you are likely to find yourself with a pair of bamboo chopsticks in hand. Whether dining in upscale eateries or hole-in-the-wall ramen shops, we invite you to add a dash of charm when dining out with chopstick holder origami. Keep reading below to learn how to make a whimsical origami boat or try your hand at the grandeur of Mount Fuji or a graceful swan.

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Origami Chopstick Rest: Mount Fuji Instructions in 8 Easy Steps

While making your epicurean travels through the metropolitan hubs and back roads of Japan, you are likely to find yourself with a pair of bamboo chopsticks in hand. Whether dining in upscale eateries or hole-in-the-wall ramen shops, we invite you to add a bit of charm when dining out with chopstick rest origami. Keep reading below to learn how to make a miniature Mount Fuji or try your hand at a whimsical origami boat or a graceful swan.

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Origami Chopstick Wrapper: Swan Instructions in 11 Easy Steps

While making your epicurean travels through the metropolitan hubs and back roads of Japan, you are likely to find yourself with a pair of bamboo chopsticks in hand. Whether dining in upscale eateries or hole-in-the-wall ramen shops, we invite you to add a dash of charm when dining out with chopstick wrapper origami. Keep reading below to learn how to make a graceful swan or try your hand at the grandeur of Mount Fuji or a whimsical boat.

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The Elegant Food of French-Japanese Fusion Cuisine

From flashy Michelin-starred establishments to cozy neighborhood bistros, the Japanese culinary affair with French cuisine is extensive. Japanese chefs have travelled to France to study cooking since the Meiji and Taisho Eras, and in the years since the 1960s those numbers have increased dramatically. These French-trained Japanese chefs bring with them the flavors and techniques of traditional French cuisine, as well as the influences of the ‘nouvelle’ cuisine that has become the gold standard in France since the 1920s, with its ingredient-focussed dishes, refined presentation and healthful emphasis.

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