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WPCS 2.1.3
1.866.316.7268 [email protected]
WPCS 2.1.3

Category

Food

Ramen 101

When Westerners hear the word ramen, the first thing they think of might be those dried noodles in a packet that we eat when there’s no food left in the pantry. Those instant noodles we know and love were originally made and distributed from Japan to resemble the very popular noodle soup that dates back...
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Specialty Restaurants

Have you ever noticed that the quality of things in and from Japan is usually so much better than in other parts of the world? How do they accomplish this? The answer is simple but takes a lifetime of commitment to achieve. They specialize in one very specific area. So it is no surprise that...
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Goshokudon

Goshokudon – A Taste of Hakodate

Goshokudon (five color rice bowl) is a taste of Hakodate. Hakodate is known in Japan for its fresh seafood. Some of the specialties of Hakodate are squid (ika), crab (kani), salmon eggs (ikura), sea urchin (uni) and many others. One popular way to enjoy the seafood in Hakodate is Goshokudon. Goshokudon literally translates to five...
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Jajamen

Jajamen – A Taste of Morioka

The city of Morioka, located in northeastern Tohoku, is best known in Japan for its noodles. Jajamen is one of the “Three Great Noodles of Morioka”. But lately, I have seen it in other cities in Japan including my local grocery store in Kyoto. What is Jajamen? Inspired by Zhajiangmian, a noodle meal made at...
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Gyutan

Gyutan – A Taste of Sendai

“Gyu” is the Japanese word for beef, and “tan_ is the Japanese version of the English word tongue. Gyutan (beef tongue) is popular all over Japan, but it is most popular in Sendai. This is partly due to the fact that cooking beef tongue in Japan originated in Sendai in 1948. Gyutan itself consists of...
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Uji

  Whenever I find myself in Kyoto, I always jump on the Nara Line and head to Uji for some of Uji’s famous green tea. But green tea is not the only thing that Uji is known for. It is also the home of World Heritage sites and has a connection with the Tale of...
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Making Plum Wine

Plum Wine

The plum season and the rainy season come at the same time in Japan. So, the rainy season is also called “plum rain.” In Japanese, “plum rain” translates to “tsuyu 梅雨”. The “tsuyu” rainy season normally begins in mid June and ends in mid July. Since the plums are normally ready for picking in early...
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Hiroshimayaki

Hiroshimayaki – A Taste of Hiroshima

In Hiroshima, it is called “okonomiyaki”. But everywhere else in Japan it is called “Hiroshimayaki” to differentiate it from the Osaka-style okonomiyaki. While there are similarities between the two, there are also differences. For those who do not know what okonomiyaki is, it can best be described as a savory pancake. Other than the basic ingredients...
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Omu Rice

Omu Rice – A Taste of Japan

Whether you call the foods eaten everyday soul food, comfort food or “Mom’s Home Cooking”, Omu Rice (オムライス-omuraisu in Japanese) is certainly one of the most popular foods of that category in Japan. There is not one area where it is popular. Instead it is popular everywhere in Japan. It is common at “shukudo” (low...
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Kii Katsuura Tun Auction

Tuna – A Taste of Kii-Katsuura

The Kii-Katsuura port boasts the largest tuna catch in Japan. There are several reasons for this. The port is close to the Kuroshio ocean current. Because the port is deep and can easily accommodate the larger boats needed for tuna fishing, Kii-Katsuura is only one of two ports in Japan that receive tuna all-year. And...
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