Preparing a bento may be considered time-consuming and bothersome to prepare, especially in the busy morning, but the following tips can make it easier and more fun!

In case you have not noticed, karaage (Japanese-style fried food) is big in this country, especially chicken karaage.

Yoshoku, or Western dishes, came to Okinawa decades after hitting Japan’s mainland. The adoption of the Western cuisine was accelerated when the island became more exposed to American food after the battle of Okinawa.

Japanese food is absolutely amazing, but it’s also completely different in taste, presentation, and texture from dishes in many Western countries.

If you have driven north on Route 58 near Camp Foster recently, you might have noticed a pink-colored building to your left.

If you live on Okinawa, you might have heard about Goya, a local cucumber-like vegetable also known as bitter melon.

“Umeboshi” is a very sour pickle made by fermenting plums. You will see umeboshi in Japanese lunch or bento boxes sold in the super market. This is in part to prevent food spoilage, because it is believed umeboshi help prevent bacteria growth.

Instant noodles are great for a quick meal on the run or in between grocery store raids, but they also make great bases for more intricate meals.

The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy. This recipe is adapted from Japanese comedian Saigen Daisuke, who is known for trying to replicate dishes from popular restaurants.

Ever since I started working from home, instant noodles have become my go-to for a quick bite.