Good Eats: Regendo (or Re:gendo)

I'm not a vegetarian but I do love my vegetables. And I'm even more willing to consume them when they're presented to me in a unique way. Enter Re:gendo, a charming cafe in an old Japanese home in the western Tokyo suburb of Nishi-Ogikubo. Unless you're a fan of ramen or anime, there's not much... Continue Reading →

Good Eats: Kashiwai (Kyoto)

Alright, I'll admit it, I am a sucker for good food photography. If you can style your food and photograph it in such a manner that it makes me start drooling all over the page/screen, you've done your job VERY well. It does also help to have a "gimmick". Not in the way that you're... Continue Reading →

Washoku Wednesday: Shiso leaves

Courtney cooks up a tasty shiso salad in this month's Washoku Wednesday column! Shiso, or perilla, is an herb that is often used in Japanese cuisine but isn’t well known in the western world. There are two varieties, green and (red) purple, but the uses are very different. Green is added to dishes, salads and more.... Continue Reading →

Washoku Wednesday: Sake

(I don't drink sake, but I do love mixing it with what Courtney describes below as the "trinity of ingredients" for my dishes. Read on for some good ideas!) You’re probably thinking sake, or Japanese rice wine, is a really odd selection for a traditional Japanese food segment but sake is used to create many... Continue Reading →

Washoku Wednesday: Japanese rice

Food blogger Courtney has a great tutorial for us this week on a key ingredient in Japanese cuisine! EDIT: And an apology to both Courtney and all the UJ readers ... somehow, I thought TODAY was Wednesday. But hey - you get your food post a day early this month! 🙂 Again, I am amazed that... Continue Reading →

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