At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I live in Japan, and will soon be meeting up with some French friends who are visiting the region (we're not meeting in Japan). They are real foodies and I want to take them some food-related gifts, but they can't be too heavy/bulky/perishable/breakable - they'll need to get them home. Any suggestions? I am already planning to get them some good quality matcha as one of them bakes and has made some lovely matcha pastries before.
Later this year I'm getting transferred to the parent company's operation near Tokyo for 1 to 2 years. As someone who loves to cook, are there any non-perishables I should be considering shipping over? (oils, spices etc?) [more inside]
We're visiting family in Japan next month and will have a week in Kyoto. We've got historical/cultural/tourist sites figured out, but would like recommendations for food. [more inside]
Is it common to add salt when cooking plain boiled or steamed rice? Specifically, is this widely done in India, China or Japan?
Do you see this 3-layer bento lunch box for sale online? One box in the stack is white with the yellow design, one is white with the orange design, and the 3rd box is white with the green design.
I'd love to visit Japan for a week or two with my wife, but I have some food allergies that will make it difficult. Will it be possible to survive and even find some nice meals with my soy and (pea)nut allergies? [more inside]
Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for a sushi first-timer?
NYC-foodie-filter: A friend of mine wants to try sushi for the very first time. The game plan is to order a couple of pieces as an appetizer and either proceed to a full entree if she enjoys it or bail and order something different if it turns out that raw fish is not to her liking. Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for this culinary adventure? I'd prefer a place in Manhattan or Queens, easily accessible from Midtown Manhattan and reasonably priced. Not too fancy. [more inside]
Where can I get some awesome takoyaki in the DC area? [more inside]
Recommendations needed for must-try restaurants and food in Kyoto! [more inside]
Ramen Filter: I live in London. I desperately crave tonkotsu ramen, the pork-based variety popular in Japan's Kyushu region (sometimes known as Hakata ramen). I have found NOWHERE in the UK that makes or sells it. Have I missed somewhere? Is there anywhere online I can buy Tonkotsu soup stock? Help! [more inside]
Can I send homemade sealed raspberry jam from Canada to Japan and New Zealand? [more inside]
What Japanese style amenities can be found in London? Most especially I am on the hunt for group Karaoke booths (preferably with an 'all you can drink' policy) and supermarkets stocking exclusively Japanese produce.... What's out there?
I'm a HUGE mentos fan! I've seen there are peach flavor mentos available in Japan. Does anyone know a way to order/buy japanese candy (specifically peach mentos) in the US? [more inside]
A room-mate, on a recent trip to Japan, brought back some little snacks. One of them has piqued my interest, but I have no way of identifying it. [more inside]
A co-worker brought back a box of "Chocolate Daifuku" from Tokyo. She thinks we need to microwave this stuff, in order to "puff it up" and eat it. Question, is she right? How long do we need to cook it? Why did she bring back foodstuffs that she didn't know how to eat?