With a long, snake-like appearance, eels may seem an unlikely delicacy--but several varieties of Japanese eel have been popular for hundreds of years. This includes unagi (freshwater eel), anago (saltwater eel) and hamo (conger eel). Unagi in particular is prized for its soft, fatty meat and bold, rich taste.

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Yakiniku is a Japanese-style of barbecue dining. It’s characterized by a tableside charcoal brazier or a gas grill where customers can cook their own cuts of meat and vegetables. Yakiniku became popular in Japan during the early Showa period, influenced by Korean barbecue dishes like bulgogi, which were brought to Japan by Korean immigrants. Over time, yakiniku evolved into its own Japanese style of barbecue, featuring unique cuts of meat and Japanese dipping sauces called “tare”. One feature of the Korean origins that does hold strong is the assortment of side dishes like kimchi offered with yakiniku—albeit sweeter and less spicy versions have been adapted for the Japanese palate.

Continue reading Grilled Glory: The Best Yakiniku in Shinjuku and Shibuya

Hokkaido, the northernmost island of Japan, is famed for its agricultural bounty, delicious milk and dairy products, and fine seafood. Sapporo, the prefecture’s capital and Japan’s fourth largest city, is a fantastic place to sample this high quality of dining. A charming destination with modern comforts amid turn-of-the-century red brick buildings, Sapporo offers a vibrant food scene that highlights Hokkaido’s excellent local ingredients.

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>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.

Continue reading Okonomiyaki is Osaka's Savory and Social Japanese Pancake  

As the days grow cooler and the foliage turns to red and gold, the long humid days of Japanese summer give way to autumn, Japan’s traditional season of food and dining. Known as shokuyoku no aki, or the “season of hearty appetites,” the fall harvest is the best time to enjoy a bountiful selection of Japanese ingredients at their very peak. Read on for 13 autumnal ingredients as well as featured Japanese autumn food to try.

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Both in Japan and worldwide, Ginza is a place synonymous with material luxury, discerning artistic taste and culinary delights. While people today flock to Ginza’s upscale department stores, art galleries and fashionable boutiques, it has also historically been a place where Tokyo’s artisans, painters, and noh and kabuki actors go to experience its refined international atmosphere and cafe-lined streets. Avenues close to vehicle traffic on weekends so that shoppers and artistic types alike can amble through the promenade at a leisurely pace.

Continue reading 15 Great Ginza Restaurants: French Fusion, Izakaya and More

What is shabu-shabu? Simply put, this mysteriously-named dish is a popular style of nabemono, or Japanese hot pot, featuring paper-thin slices of tender meat and fresh vegetables cooked together in a large open pot. Unlike other types of hot pot, where the ingredients are cooked together before serving, shabu-shabu ingredients are served raw and cooked tableside during the meal, similar to fondue.

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Kobe, located on Osaka Bay in western Japan, is a port city best known for its eponymous local brand of beef. Japanese beef, or wagyu, includes several breeds of cattle that have been domesticated from wild oxen, with the various regions of Japan specializing in their own local wagyu brands. Kobe beef, in particular, is world famous for its intense marbling. Rich and sweet without being greasy, the meat possesses a unique tenderness and melting texture that is second to none.

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Tempura, a tantalizing assortment of battered and deep-fried ingredients, is already one of Japan’s most world-renowned dishes. What many people outside of Japan don’t realize, however, is that there are a number of regional differences when it comes to this famous dish. The western Kansai region favors vegetable tempura fried in neutral oil and served with salt, while tempura from the Kanto region in the east includes both seafood and vegetables, fried in sesame oil for a golden color and served with a soy sauce-based dipping sauce. For most visitors to Japan, it’s this Kanto-style that comes to mind when they think of tempura—large golden battered prawns, crisp tempura vegetables, and a flavorful dipping sauce.

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>Teppanyaki is a style of Japanese cuisine cooked on an iron grill top which originated in Japan following the introduction of modern iron manufacturing. With the spread of teppan cooking plates, dishes such as okonomiyaki (a Japanese savory pancake) became popular in Kansai, the western region of Japan. Later, during the post-war period, a new type of teppanyaki emerged. This new style of teppanyaki cuisine—also known as “hibachi” outside of Japan—is often described as Japanese dinner theater, with a personal chef grilling up meat, seafood, and vegetables in front of dinner guests with dynamic yet graceful culinary flair.

Continue reading Kyoto Teppanyaki Restaurants Serve up Iron-grilled Delights