Articles are posted by Second Son, the site administrator, featuring meals he regularly eats.
Eating Japan
Eating Japan Making “Fuki Miso” from Butterbur Shoots Picked in the Garden
Butterbur shoots (Fukinoto) are delicious spring mountain vegetables with a pleasant bitterness, and are used in dishes ...
Eating Japan How to Make Traditional Japanese Rolled Sushi
Since Mom's been dealing with dementia, I've had a lot of chances to experience old-fashioned home cooking. You know, th...
Eating Japan Sanma: Savoring Autumn with Grilled Pacific Saury and Freshly Harvested Rice
Sanma, or Pacific saury, has long been a popular fish in Japan, especially in autumn. The fresh fish is seasoned with sa...
Eating Japan Hand-Made Soba:A Tradition of Flavor and Craftsmanship
Japanese people (especially those living in the eastern part of the country) often eat soba, and there are two main ways...
Eating Japan Tamago Kake Gohan: The Simple Joy of Egg Over Rice
Tamago kake gohan (egg over rice) is a simple dish that consists of placing an egg on warm rice and just adding soy sauc...
Eating Japan Handmade Onigiri (Rice Balls)
Onigiri is a food that is often taken on outings. It is commonly eaten during school events, such as when elementary to ...