In Japan, before you eat a meal, you say “itadakimasu” to express appreciation for those who cooked the food.

Summer is almost coming to an end, but there is no need feel sad! Tons of fun stuff is coming up in the fall like some great food.

If you’re a Japanese food fan, you may have heard of okonomiyaki; a Korean food afficionado—chijimi. But Okinawa also has its own version: hirayachi.

Growing up, I often helped my mother in the kitchen and shaved dried bonito fish, or katsuobushi, while she prepared dinner.

If you ask me, taco rice is the kind of food that is hard not to like. Since it was invented in 1984 by Matsuo Gibo, who owned fast-food joint Parlor Senri near Camp Hansen, taco rice has grown to be one of the most beloved tastes of Okinawa.

Ever since I started working from home about a month ago, instant noodles have become my go-to for a quick bite. Usually, quick ramen would just be a weekend snack, but these days it has helped remove some of the stress on cooking during the pandemic.

Here, we’ll take a look at how to make okonomiyaki, the famous Osaka specialty.

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

Somen, or somin in Okinawan dialect, comes in different varieties, but an Okinawan favorite is to have the noodles stir-fried in somin champuru.

So what’s the difference between ramen and Okinawa soba anyway?