It is a meal of boiling things like chopped radish and eggs, or tasty chikuwa fish cakes in a soy sauce or kombu soup stock for a long time to gain flavor.
Rice is more than just a food in Japan: wet rice cultivation shaped the course of Japanese history, rice plays an important role in Shinto rituals, and it’s the backbone of Japanese sake, mochi, and traditional Japanese desserts.
If you have traveled to Okinawa, you may have stumbled across a dish fit for kings. It’s true, rafute, or braised pork belly, was served as a staple to Okinawan royalty.
When it comes to food, some of the most unique culinary creations found in Japan are not limited to high-class restaurants, but can be found at the humble convenience store or supermarket.
Nothing says fast food in the south of Japan like “tako-raisu!” And 2021 marks the 37th birthday of this signature Okinawan dish, according to local lore.
Weeks after finding out our next assignment would be Camp Zama, Japan, and shortly before our arrival in the Land of the Rising Sun, I happened upon a cookbook co-authored by Naoko Takei Moore and Kyle Connaughton.
It was 3 o’clock on a Sunday afternoon and we were playing board games. It was an overcast, threatening-rain kind of German day and we were craving cozy
