At the end of a long hike to the top of Enoshima Island, Uomitei offers gorgeous scenery and amazingly fresh shirasu fit for a great lunch high above the sea.
For many in Japan the harbinger of summertime is the sight of the first freshly caught bonito fish at the market. In May, chances are you’ll see many locals asking for the fish at markets and restaurants.
Have you ever wondered what it takes to get to the bottom of the ocean and how on earth people find those sea creatures that don’t need any light to survive?
It may sound weird, but our obsession with the tasty small fish had grown since our shirasu-don lunch earlier on Enoshima Island. So, it was only natural that the signboard for the hotdogs featuring the regional specialty would draw our attention.
As you see more and more shopping malls and super markets open on Okinawa these days, the word Depachika seems a little outdated, especially to those who are more used to casually shopping at shopping malls.
You know, I love a good pizza. I also love my sushi. In fact, I love it a lot. Unlike pizza, though, whose in-your-face flavours hide weak ingredients, sushi is not much more than a topping and some rice.
Most of my foreign friends tell me they didn’t know how much Japanese love curry until they came to Japan. Well, not only do we love it, but we actually have a very deep-rooted curry culture.
As far as cooking is concerned, I am all for cutting corners. But, when I learned that pasta could be cooked in the microwave, I had to take it with a grain of salt.
Sancocho is a one-pot stew with chunks of tender beef (meat of your choice or no meat at all) and root vegetables. It is typically served with a side of white rice and a piece of ripe avocado.
