Shochu (焼酎) - History, Types of Shochu and Restaurants
Shochu is Japanese traditional distilled liquor made from ingredients such as potatoes, barley and rice through distillation process.| Food in Japan
Shochu is Japanese traditional distilled liquor made from ingredients such as potatoes, barley and rice through distillation process.| Food in Japan
Fukagawa-meshi, or cooked rice with clam, is known as a traditional food in Tokyo prefecture and is one of the five major rice dishes in Japan.| Food in Japan
Negiyaki is an example among them. It is a type of Okonomiyaki but its characteristics are a bit different. Instead of cabbage, it is with green onions. It originated in the city of Osaka and is another type of savory pancake from the Kansai region.| Food in Japan
Kiritanpo (きりたんぽ) is a traditional food in Japan that consists of half-smashed rice shaped into a cylindrical one and toasted on the cedar skewers.| Food in Japan
Beyond its iconic landmarks and vibrant nightlife, Tokyo food scene is offering a unique blend of traditional and modern flavors| Food in Japan
Karubi, also known as boneless short rib or flanken-cut rib, is highly favored in yakiniku for its tenderness and rich juiciness.| Food in Japan
