Gaijin on Getas Blog

Food

Everything you wanted to know about Okonomiyaki, but were afraid to ask

Posted on March 23rd, 2013 by Mike Roberts

Osaka-style Okonomiyaki

Osaka-style Okonomiyaki with Okonomiyaki sauce, Japanese mayonnaise and dried green seaweed

I have heard Okonomiyaki called everything from Japanese pancakes to Japanese pizzas. It is hard to describe exactly what okonomiyaki is since there is nothing else like it outside of Japan. If you break down the name, it might help. “Okonomi” means your choice or you choose, and yaki means grilled. There are different types and styles of okonomiyaki found around Japan. For the purpose of this blog, when we refer to okonomiyaki, it will refer to the Osaka style of okonomiyaki as that is most common type found in Japan. In Osaka, okonomiyaki is very, very popular and could almost be considered another food group. As you walk around Osaka (especially South Osaka) it seems like every other restaurant is an okonomiyaki restaurant. Other, common types of okonomiyaki in Japan is “manjayaki” from Tokyo and “Hiroshima-yaki” from, yes you guessed it, Hiroshima. The ingredients used for all these are basically the same. The main difference is in how they are prepared. In Osaka style okonomiyaki, all of the ingredients are mixed together and cooked together. In Hiroshima style okonomiyaki, all of the ingredients are layered almost like a cake. Soba or udon noodles are also added to Hiroshima-yaki in another layer as well. (Although they do add noodles to okonomiyaki in Osaka. It is called “modanyaki” or modern-yaki.) Read the full post »

Noodle Shops

Posted on January 28th, 2013 by Mike Roberts

Noodle Shop Display

Noodle Shop Display

If you’re looking for a quick, tasty and inexpensive meal in Japan, noodle shops are the places to look for. Although, you don’t have to look very hard because they are everywhere. Walking into a noodle shop in Japan and ordering noodles is like walking into a Starbucks and ordering a cup of coffee. There are many different kinds and styles available to choose from. Initially, it may seem a little overwhelming, but most noodle shops will have plastic food models you can point to.  Read the full post »

Fugu (Pufferfish) in Osaka

Posted on January 9th, 2013 by Takako "Tammy" Ota

Fugu (Pufferfish)

Fugu (Pufferfish)

Osaka is said to be a ‘Gourmet Paradise’ for the Japanese and is famous for its specialties such as Okonomiyaki (savory pancakes) , Takoyaki (octopus dumplings) and noodles. Another specialty of Osaka, especially in winter is the poisonous fugu (pufferfish). Most of the fugu in Japan is caught in the Shimonoseki area (the water between the main island of Honshu and the southern island of Kyushu). But it is estimated that 70% of all the fugu eaten in Japan is consumed in Osaka. Read the full post »

Tokyo Retains its Title as the Gourmet Capital of the World for the Sixth Straight Year

Posted on January 5th, 2013 by Mike Roberts

Kaiseki-ryori Meal

Kaiseki-ryori Meal

Tokyo retained its title as the Michelin guide’s world gourmet capital with the latest version of the Michelin guides published on Nov. 28, although the number of three-star restaurants fell slightly. This is the sixth consecutive year the capital of food-obsessed Japan has been awarded top honors by the publishers of a guidebook regarded by many as a fine-dining resource. Read the full post »

Tsutenkaku and Shinsekai

Posted on December 16th, 2012 by Takako "Tammy" Ota

Tsutenkaku

Tsutenkaku

Tsutenkaku is a symbol of Osaka.It means ‘tower reaching heaven’. The first tower, built in 1912, lived up to its name and was the highest in the East at that time. The original tower had an eccentric design that combined influences from the Arc de Triomphe and the Eiffel Tower in Paris. Unfortunately, it was dismantled in 1943 to supply iron for the war. The present tower is the second one, constructed in 1956 by a well-known architect Naito Tachu, who is called the ‘father of Japanese high-rise towers’, and is 103 meters high.

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There’s Something Fishy Going On With The Food Here…

Posted on November 23rd, 2012 by Rachel Moore

We will often get questions from people who are interested in taking our tours if it is possible to avoid fish in their meals.  There is so much more to Japanese food other than sushi and sashimi, but escaping fish all-together is near to impossible in Japan.  After all, it is a staple in Japanese cooking and the Japanese eat more fish per capita than any other country in the world!  You can avoid eating the actual pieces of fish, both raw and cooked, but there are so many things that you may eat and not even realize that there is fish in it.  I have enjoyed a lot of meals in Japan where they use fish broth and fish essence, and it often didn’t taste like fish was in it at all. By definition, here are a couple items that you may be unaware of. Read the full post »

Movie Review – Jiro Dreams of Sushi

Posted on September 15th, 2012 by Mike Roberts

Jiro Dreams of Sushi

Jiro Dreams of Sushi

At first glance, “Jiro Dreams of Sushi” is a foodie’s dream. A documentary made by David Gelb, it tells the story of 85 year-old Jiro Ono, generally considered to be one of the best, if not the best sushi chef in the world. The Japanese government has designated him as a Living National Treasure. His small, unassuming restaurant located in a Tokyo subway station with only 10 seats has become the first restaurant of its kind to be awarded a prestigious three-star Michelin Guide rating. Sushi lovers from around the world go there, calling months in advance and shelling out top dollar for a coveted seat at Jiro’s sushi bar.

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10 Ways to Save Money While Dining Out in Japan

Posted on April 21st, 2012 by Mike Roberts

 One of the biggest misconceptions about Japan we run into commonly is the idea that food in Japan is very expensive. While some things such as fruit are much more expensive (but usually much better), there are many things that are not. And there are many things you can do to save money dining out while you are in Japan. After all, you’ve got to ask yourself: the per capita income in Japan is a little lower than in America. If food was so expensive, how could the Japanese live on that income. (Then again, maybe that’s why there are so many thin Japanese.) But seriously, there are things you can do to cut costs, and still enjoy the wonderful Japanese food. The secret is simple: do as the Japanese do. Read the full post »

Instant Ramen Museum

Posted on February 3rd, 2012 by Mike Roberts

 

Instant Ramen Museum

Instant Ramen Museum

According to a poll taken in the year 2000, the Japanese believe their best invention of the 20th century was instant noodles (the second best was the Walkman). In 2010, it is estimated approximately 95 billion servings of instant noodles were eaten worldwide. It all started in the sleepy town of Ikeda located in northern Osaka. In 1958 Momofuku Ando of Nissin Foods, introduced the first instant noodle dish known as “Chicken Ramen”. In 1971, he introduced the even more popular “Cup of Noodles”, an instant ramen dish prepared by adding boiling water to a polystyrene cup to cook the noodles and other ingredients.  Read the full post »