Centuries-old history, spectacular landscape, and one-of-a-kind culture – Japan is an amazing destination for so many reasons. But for foodies, Japanese cuisine alone is reason enough to visit. With an endless variety of regional and seasonal dishes as well as international cuisine, Japan is definitely a paradise for any food enthusiast. From intricate haute cuisine at a luxury ryokan to down-to-earth street food, the country offers a wide range of gastronomical delights.
The first time that I have learned about Japanese cuisine was through mangas published in the 90s like Doraemon and Esper Mami (both are the works of the famous Fujiko Fujio). In these comics, the main characters are often seen consuming typical Japanese dishes such as ramen, katsukare or tonkatsu. Even the multi-course kaiseki was also mentioned on several pages. These days, it’s easy to find an establishment specialising in Japanese food in almost every major city across the globe. But nothing can surpass the experience of enjoying kaiseki in a real ryokan or lining for a delicious snack at a yatai when the night falls.
Despite increasing popularity around the world, authentic Japanese cuisine is still surprisingly little understood. It’s more than just sushi, miso or ramen, but rather a sophisticated collection of seasonal and regional dishes, as well as international cuisine. That’s why “A Culinary Journey to Japan” was created to bring my readers closers to a new foodie destination which has begun eclipsing the traditional ones such as France and Italy. First, let us start with some typical dishes that are often seen on the dining table of many Japanese.
1. Ramen
Consisting of wheat noodles, meat-based broth, with sliced pork, dried seaweed and spring onion as toppings, ramen is favourite comfort food of many Japanese (and foreigners alike). This dish is supposedly originated in China and made its way to Japan in the second half of the 19th century. Depending on the region, the ramen noodles might be thick or thin, straight or wrinkled, or even ribbon-like. The broth, toppings also vary greatly between region, and nearly every establishment in Japan has its own variation of ramen.

Practical Information
While there are countless good ramen bars in Japan, I found the Fire Ramen in Kyoto is a very special one. Everything is prepared in your bowl before the fiery hot broth was poured on it (literally, the broth was burnt before my eyes). Thanks to the high flame all the excessive fat are seemingly burnt away, and thus the greasy aftertaste is removed. The fire also chars the long onions, making them more delectable.
Address: 757-2 Minamiseyacho, Kamigyo Ward, Kyoto. A 5-minute walk from the northern side of Nijo Castle.
2. Takoyaki
A harmony of octopus and dashi soup, takoyaki is the soul food of Osaka. Invented in the capital of the Kansai region, this addictive snack later spread to other regions. These days you can find takoyaki nearly everywhere in Japan, but it is believed that the one in Osaka is the most aromatic and the tastiest. Nearly 600 establishments in the city are specialised in this dish and you can find them in and around the never-sleeping Namba.

Takoyaki is made of diced octopus stuffed inside a ball-shaped dough. The dough is typically wheat flour mixed with eggs and flavoured with dashi soup – a fish stock that often used in Japanese cuisine. Afterwards, the whole mixture is cooked in a special moulded pan until the takoyaki has a golden brown colour. Unlike in other regions where ingredients such as green onions, dried bonito or seaweed are added, the takoyaki in Osaka is served plain or with a simple soy sauce topping. In this way, guests can enjoy the flavour of the octopus, as well as the pleasant aroma of dashi. Osakans also love their takoyaki salted, which enhances the taste of the ingredients.
3. Tonkatsu & Katsukare
Another simple dish that’s often seen on the dinner table of many Japanese is tonkatsu – deep-fried pork cutlets. Made its first appearance in 1899 at a Tokyo restaurant, tonkatsu is considered as the Japanese version of the Wiener Schnitzel, in which the meat (mostly fillet and loin) is pounded and covered in breadcrumbs before deep frying. But unlike its European counterpart, the tonkatsu is smaller and often served together with plain rice, shredded cabbage and mustard or other special sauces.


Tonkatsu is also the main component of katsukare – the Japanese-style curry. Since its introduction to Japan during the Meiji Period (1868-1912), the dish is so widely consumed that some might refer to it as a national dish. However, unlike the Indian curry which is strong in odour and flavour, the Japanese curry has been adapted to the local’s taste bud. It has a milder taste and made mostly of vegetables and meats. Only some curry powder was added in the soup as the final touch, giving the dish a pleasant aroma.

Practical Information
Tucked in an alley in Dotonbori, Katsudon Hozenjiyokocho is the place to go if you want some delicious tonkatsu. The restaurant is small and can only offer seats for 8-10 persons at a time, but it seems popular among locals.
Address: 1 Chome-1-1-17 Nanba, ChΕ«Ε-ku, Εsaka-shi, Εsaka-fu 542-0076
For the katsukare, Koji Labo near Namba station (exit direction Osaka Takashimaya) is highly recommended. Similar to Katsudon Hozenjiyokocho, the establishment is small and coins are needed to pay for your “meal ticket”.
Address: Nanbasennichimae, 14, ChΕ«Ε-ku, Εsaka-shi, Εsaka-fu 542-0075
4. Yakitori
Another popular comfort food that served in many yatai (street food vendor) and izakaya (pub-restaurant) across Japan, yakitori is the Japanese-styled skewered meat. Designed for portability, the meat is skewed with kushi (δΈ²) – a type of skewer typically made of bamboo or similar materials before being grilled over a charcoal fire. While beef, pork and chicken; including skin and innards, are primary ingredients, grilled vegetable such as mushrooms or scallions is also served. Yakitori is often seasoned with salt, pepper, wasabi, as well as tare – a thickened sauce consisting of mirin, sake, soy sauce and sugar.


Practical Information
Due to its ease of preparation, it’s not difficult to find an establishment that sells yakitori across Japan. But if you love skewered grilled meat as much as I do, you should consider visiting a yakitori-ya – small restaurant that specialised in yakitori. A good address is Kurashiki Takadaya, 11-36 ζ¬ηΊ Kurashiki, Okayama Prefecture.
HΓ nh trΓ¬nh αΊ©m thα»±c NhαΊt BαΊ£n: Nhα»―ng mΓ³n Δn thΖ°α»ng nhαΊt
Vα»i cαΊ£nh sαΊ―c thiΓͺn nhiΓͺn tuyα»t ΔαΊΉp, lα»ch sα» lΓ’u Δα»i vΓ mα»t nα»n vΔn hΓ³a vΓ΄ cΓΉng Δα»c ΔΓ‘o, thαΊt khΓ΄ng khΓ³ Δα» hiα»u tαΊ‘i sao NhαΊt BαΊ£n lαΊ‘i lΓ mα»t Δiα»m ΔαΊΏn hαΊ₯p dαΊ«n ΔαΊΏn nhΖ° vαΊy. NhΖ°ng Δα»i vα»i khΓ΄ng Γt du khΓ‘ch, αΊ©m thα»±c NhαΊt mα»i lΓ lΓ do chΓnh khiαΊΏn hα» ΔαΊΏn ΔΓ’y. MαΊ·c dΓΉ ngΓ y nay, bαΊ‘n cΓ³ thα» dα» dΓ ng tΓ¬m thαΊ₯y nhα»―ng quΓ‘n Δn NhαΊt α» gαΊ§n nhΖ° tαΊ₯t cαΊ£ cΓ‘c ΔΓ΄ thα» lα»n trΓͺn thαΊΏ giα»i. NhΖ°ng nhα»―ng trαΊ£i nghiα»m ΔΓ³ khΓ³ cΓ³ thα» sΓ‘nh bαΊ±ng viα»c dΓΉng mα»t bα»―a kaiseki thα»nh soαΊ‘n trong mα»t ryokan ΔΓch thα»±c, hay lΓ xαΊΏp hΓ ng Δα» cΓ³ mα»t chα» trong mα»t izakaya nα»i tiαΊΏng.
Tuy mΓ³n Δn NhαΊt ΔΓ£ phα» biαΊΏn rα»ng rΓ£i trΓͺn toΓ n thαΊΏ giα»i, hiα»u biαΊΏt chΓnh xΓ‘c vα» cΓ‘c mΓ³n Δn nΓ y vαΊ«n cΓ²n khΓ‘ hαΊ‘n chαΊΏ. Nhiα»u ngΖ°α»i cho rαΊ±ng mΓ³n NhαΊt chα» bao gα»m hαΊ£i sαΊ£n, sushi, sΓΊp miso hay ramen. NhΖ°ng trΓͺn thα»±c tαΊΏ αΊ©m thα»±c NhαΊt BαΊ£n vΓ΄ cΓΉng phong phΓΊ, vα»i vΓ΄ vΓ n cΓ‘c mΓ³n ΔαΊ·c sαΊ£n vΓΉng miα»n, thay Δα»i theo mΓΉa. ThΓͺm vΓ o ΔΓ³ lΓ sα»± hΓ²a trα»n vα»i nhα»―ng nα»n αΊ©m thα»±c khΓ‘c trong khu vα»±c chΓ’u Γ nhΖ° Trung Quα»c, HΓ n Quα»c hay αΊ€n Δα», vΓ kα» cαΊ£ cΓ‘c nα»n αΊ©m thα»±c phΖ°Ζ‘ng TΓ’y nhΖ° PhΓ‘p, Γ. Do ΔΓ³, “HΓ nh trΓ¬nh αΊ©m thα»±c NhαΊt BαΊ£n” ΔΓ£ Δược tαΊ‘o ra Δα» Δem Δα»c giαΊ£ ΔαΊΏn gαΊ§n hΖ‘n vα»i αΊ©m thα»±c NhαΊt. Trong post nΓ y, mα»t sα» mΓ³n Δn thΓ΄ng dα»₯ng, thΖ°α»ng xuαΊ₯t hiα»n trΓͺn bΓ n Δn cα»§a ngΖ°α»i NhαΊt sαΊ½ Δược giα»i thiα»u.
1. Ramen
CΓΉng vα»i udon, ramen lΓ mα»t trong nhα»―ng mΓ³n mΓ¬ kinh Δiα»n α» NhαΊt BαΊ£n. XuαΊ₯t xα»© tα»« Trung Quα»c, ramen du nhαΊp vΓ o NhαΊt BαΊ£n vΓ o khoαΊ£ng nα»a sau thαΊΏ kα» 19 vΓ nhanh chΓ³ng trα» thΓ nh thα»©c Δn yΓͺu thΓch cα»§a nhiα»u ngΖ°α»i. MΓ¬ ramen thΖ°α»ng bao gα»m sợi mΓ¬, nΖ°α»c dΓΉng (thΖ°α»ng Δược nαΊ₯u tα»« xΖ°Ζ‘ng heo), chasu (thα»t heo hαΊ§m, xαΊ―t lΓ‘t), hΓ nh lΓ‘ vΓ rong biα»n. TΓΉy thuα»c vΓ o vΓΉng miα»n mΓ hΓ¬nh dΓ‘ng cα»§a sợi mΓ¬ cΕ©ng thay Δα»i theo. Sợi mΓ¬ cΓ³ thα» mαΊ£nh hoαΊ·c rα»ng bαΊ£n, cΕ©ng cΓ³ thα» thαΊ³ng hoαΊ·c xoαΊ―n lαΊ‘i nhΖ° mΓ¬ gΓ³i. NΖ°α»c dΓΉng vΓ Δα» Δn kΓ¨m cΕ©ng thay Δα»i theo tα»«ng vΓΉng vΓ nhΓ¬n chung thΓ¬ mα»i quΓ‘n mΓ¬ ramen Δα»u cΓ³ mα»t phiΓͺn bαΊ£n ΔαΊ·c biα»t cα»§a mΓ³n mΓ¬ thΓ΄ng dα»₯ng nΓ y.

Gợi ý
CΓ³ lαΊ½ phαΊ£i cΓ³ ΔαΊΏn hΓ ng trΔm hay hΓ ng nghΓ¬n quΓ‘n mΓ¬ ngon α» NhαΊt, nhΖ°ng Fire Ramen α» Kyoto lΓ mα»t quΓ‘n khΓ‘ ΔαΊ·c biα»t. VαΊt liα»u Δược chuαΊ©n bα» trΖ°α»c trong tΓ΄ trΖ°α»c khi bαΊΏp chΓnh Δα» mα»t thα»© nΖ°α»c dΓΉng bα»c lα»a vΓ o Δα» nαΊ₯u chΓn mα»i thα»©. Ngα»n lα»a lα»n dΖ°α»ng nhΖ° ΔΓ£ thiΓͺu chΓ‘y toΓ n bα» mα»‘ thα»«a trong nΖ°α»c dΓΉng, khiαΊΏn ta khΓ΄ng cαΊ£m thαΊ₯y vα» ngαΊ₯y cα»§a mα»‘ khi Δn. Ngα»n lα»a Δα»ng thα»i cΕ©ng lΓ m chΓn mα» hΓ nh sα»ng, khiαΊΏn tΓ΄ mΓ¬ trα» nΓͺn thΖ‘m vΓ ngon lΓ nh hΖ‘n.
Δα»a chα»: 757-2 Minamiseyacho, Kamigyo Ward, Kyoto. KhoαΊ£ng 5-7 phΓΊt Δi bα» tα»« mαΊ·t phΓa BαΊ―c cα»§a cung Δiα»n Nijo.
2. Takoyaki
Mα»t sα»± kαΊΏt hợp hΓ i hΓ²a giα»―a bαΊ‘ch tuα»c vΓ nΖ°α»c sΓΊp dashi, takoyaki lΓ mΓ³n Δn tinh thαΊ§n cα»§a vΓΉng Kansai. Takoyaki Δược phΓ‘t minh trong mα»t quΓ‘n nhα» α» Osaka vΓ khΓ΄ng lΓ’u sau ΔΓ³ loαΊ‘i snack ngon lΓ nh nΓ y nhanh chΓ³ng lan rα»ng ra khαΊ―p cαΊ£ nΖ°α»c. NgΓ y nay, bαΊ‘n cΓ³ thα» tΓ¬m thαΊ₯y mΓ³n nΓ y α» khαΊ―p nΖ‘i nhΖ°ng ngΖ°α»i ta nΓ³i rαΊ±ng takoyaki ngon vΓ thΖ‘m nhαΊ₯t lΓ α» nΖ‘i nΓ³ Δược phΓ‘t minh – thΓ nh phα» Osaka. CΓ³ ΔαΊΏn gαΊ§n 600 quΓ‘n bΓ‘n takoyaki tαΊ‘i thα»§ phα»§ cα»§a tα»nh Kansai vΓ chΓΊng phαΊ§n lα»n Δα»u tαΊp trung xung quanh khu Namba sαΊ§m uαΊ₯t.

Takoyaki Δược lΓ m tα»« bαΊ‘ch tuα»c xαΊ―t nhα», Δược dα»n vΓ o trong nhα»―ng viΓͺn bα»t. Nhα»―ng viΓͺn bα»t nΓ y thΖ°α»ng Δược lΓ m tα»« bα»t mΓ¬, trα»n vα»i sΓΊp dashi – mα»t loαΊ‘i nΖ°α»c dΓΉng ΔαΊ·c biα»t lΓ m tα»« cΓ‘. Sau ΔΓ³, hα»n hợp Δược nΖ°α»ng chΓn vΓ ΔαΊ£o Δα»u trΓͺn mα»t loαΊ‘i khuΓ΄n trΓ²n cho ΔαΊΏn khi viΓͺn bαΊ‘ch tuα»c cΓ³ mΓ u vΓ ng nΓ’u. α» cΓ‘c vΓΉng khΓ‘c, takoyaki thΖ°α»ng Δược bΓ‘n kΓ¨m vα»i bonito hay rong biα»n, vΓ thΖ°α»ng Δược rΖ°α»i nΖ°α»c sα»t ΔαΊ·c. NhΖ°ng tαΊ‘i Osaka, takoyaki Δược bΓ‘n khΓ΄ng kΓ¨m gΓ¬ cαΊ£, cΓ³ nΖ‘i chα» rαΊ―c Γt muα»i hay rΖ°α»i nΖ°α»c tΖ°Ζ‘ng. BαΊ±ng cΓ‘ch nΓ y, khΓ‘ch cΓ³ thα» thΖ°α»ng thα»©c vα» ngon cα»§a mα»±c, Δα»ng thα»i cΓ³ thα» cαΊ£m nhαΊn vα» ngα»t cα»§a sΓΊp dashi trong vα» viΓͺn takoyaki.
3. Tonkatsu & Katsukare
Mα»t mΓ³n Δn ΔΖ‘n giαΊ£n khΓ‘c, cΕ©ng hay xuαΊ₯t hiα»n trΓͺn bΓ n Δn cα»§a ngΖ°α»i NhαΊt lΓ mΓ³n tonkatsu – thα»t cutlet chiΓͺn xΓΉ. XuαΊ₯t hiα»n lαΊ§n ΔαΊ§u vΓ o nΔm 1889 tαΊ‘i mα»t nhΓ hΓ ng α» Tokyo, tonkatsu Δược xem nhΖ° phiΓͺn bαΊ£n NhαΊt cα»§a mΓ³n Wiener Schnitzel nα»i tiαΊΏng cα»§a Γo. Thα»t cutlet Δược ΔαΊp mα»m rα»i bα»c trong vα»₯n bΓ‘nh mΓ¬, trΖ°α»c khi Δược chiΓͺn xΓΉ trong dαΊ§u nΓ³ng. NhΖ°ng khΓ‘c vα»i Wiener Schnitzel, tonkatsu thΖ°α»ng nhα» hΖ‘n vΓ Δược phα»₯c vα»₯ kΓ¨m vα»i cΖ‘m trαΊ―ng, cαΊ£i bαΊ―p xαΊ―t nhα» vΓ sα»t mustard hay mα»t loαΊ‘i sα»t ΔαΊ·c biα»t khΓ‘c.


Tonkatsu cΕ©ng lΓ mα»t thΓ nh phαΊ§n quan trα»ng trong mΓ³n cΓ -ri NhαΊt BαΊ£n hay cΓ²n gα»i lΓ katsukare. Tα»« khi cΓ -ri Δược truyα»n bΓ‘ ΔαΊΏn NhαΊt BαΊ£n vΓ o thα»i kΓ¬ Meiji (1868-1912), katsukare ΔΓ£ trα» nΓͺn rαΊ₯t thα»nh hΓ nh. NΓ³ Δược Δn nhiα»u ΔαΊΏn nα»i nhiα»u ngΖ°α»i cΓ²n xem nΓ³ nhΖ° lΓ mα»t mΓ³n Δn thuαΊ§n NhαΊt. KhΓ‘c vα»i cΓ -ri truyα»n thα»ng cα»§a αΊ€n Δα» cΓ³ mΓΉi hΔng vΓ vα» khΓ‘ nα»ng, cΓ -ri NhαΊt cΓ³ vα» nhαΊΉ nhΓ ng nΓͺn dα» Δn hΖ‘n. NΖ°α»c cΓ -ri Δược nαΊ₯u chα»§ yαΊΏu tα»« rau cα»§ vΓ cΓ‘c loαΊ‘i thα»t. Bα»t cΓ -ri chα» Δược thΓͺm vΓ o sau cΓΉng, nhαΊ±m tαΊ‘o mΓΉi hΖ°Ζ‘ng cho mΓ³n Δn.

Gợi ý
NαΊ±m trong mα»t con hαΊ»m nhα» α» Dotonbori, Katsudon Hozenjiyokocho lΓ mα»t Δα»a Δiα»m lΓ tΖ°α»ng α» Osaka Δα» thα» mΓ³n tonkatsu. QuΓ‘n khΓ‘ nhα», chα» cΓ³ tα»« 8-10 ghαΊΏ, nhΖ°ng khΓ‘ lΓ nα»i tiαΊΏng vα»i dΓ’n Δα»a phΖ°Ζ‘ng.
Δα»a chα»: 1 Chome-1-1-17 Nanba, ChΕ«Ε-ku, Εsaka-shi, Εsaka-fu 542-0076
Δα»i vα»i mΓ³n katsukare, Koji Labo gαΊ§n trαΊ‘m Osaka Namba (Δi vα» hΖ°α»ng Takashimaya Osaka) lΓ mα»t quΓ‘n ΔΓ‘ng Δα» ghΓ© qua. CΕ©ng giα»ng nhΖ° Katsudon Hozenjiyokocho, quΓ‘n khΓ‘ lΓ nhα» vΓ bαΊ‘n cαΊ§n xu lαΊ» Δα» mua vΓ© Δn.
Δα»a chα»: Nanbasennichimae, 14, ChΕ«Ε-ku, Εsaka-shi, Εsaka-fu 542-0075
4. Yakitori
Mα»t loαΊ‘i Δα» nhαΊ―m khΓ‘ phα» biαΊΏn tαΊ‘i nhα»―ng yatai (gΓ‘nh hΓ ng rong) hay izakaya (mα»t dαΊ‘ng pub cΓ³ phα»₯c vα»₯ mΓ³n Δn), yakitori lΓ mΓ³n thα»t xiΓͺn nΖ°α»ng kiα»u NhαΊt. Δược thiαΊΏt kαΊΏ Δα» mang Δi, tαΊ₯t cαΊ£ nguyΓͺn liα»u Δược xiΓͺn lΓͺn mα»t thanh tre (hay vαΊt liα»u tΖ°Ζ‘ng tα»±) trΖ°α»c khi Δược nΖ°α»ng trΓͺn bαΊΏp than. NguyΓͺn liα»u chΓnh thΖ°α»ng lΓ cΓ‘c loαΊ‘i thα»t nhΖ° bΓ², heo vΓ gΓ (bao gα»m cαΊ£ da vΓ cΓ‘c bα» phαΊn khΓ‘c cα»§a gΓ ), cΕ©ng nhΖ° cΓ‘c loαΊ‘i rau nhΖ° nαΊ₯m, hΓ nh tΔm. Yakitori thΖ°α»ng Δược Ζ°α»p vα»i muα»i, tiΓͺu, wasabi vΓ tare – mα»t loαΊ‘i nΖ°α»c Ζ°α»p chuyΓͺn dα»₯ng lΓ m tα»« mirin, nΖ°α»c tΖ°Ζ‘ng, sake vΓ ΔΖ°α»ng.


Gợi ý
VΓ¬ khΓ‘ dα» lΓ m, bαΊ‘n cΓ³ thα» bαΊ―t gαΊ·p yakitori α» rαΊ₯t nhiα»u nΖ‘i. NhΖ°ng nαΊΏu bαΊ‘n ΔαΊ·c biα»t thΓch yakitori thΓ¬ khΓ΄ng thα» bα» qua cΓ‘c yakitori-ya. ChΓΊng lΓ nhα»―ng quΓ‘n nhα» chuyΓͺn vα» cΓ‘c mΓ³n nΖ°α»ng. Mα»t vΓ dα»₯ cho yakitoriya-ya chΓnh lΓ quΓ‘n Kurashiki Takadaya, 11-36 ζ¬ηΊ α» Kurashiki.
Thank you for sharing this, I didn’t know that there are Japanese “Wiener Schnitzel”! π
It all looks very tasty.
They are irresistible! π I must admit that I like the Japanese version of the Wiener Schnitzel more than the original one. The one in Europe is too large (at least for me), and it is sometimes over-dried.
Yes, you’re right, the Wiener Schnitzel are often too big. I could imagine that the Japanese version tastes better.
What a great blog post, Len! I love the idea that you want to do several parts to let your readers know more about authentic Japanese cuisine. I was only 13 when I visited Japan, so I have fond but hazy memories of Japan. One of the things I do remember was that there was ramen everywhere! It looked so simple, unlike our Nepali counterpart of noodles soup which is loaded with veggies and sometimes meat/egg, yet appetizing. And thank you so much for writing about Takoyaki! We were in Osaka and taken to a local restaurant and I remember those! I never realized those were takoyakis, but after reading your description it’s confirmed. I don’t think I have seen those here in local Japanese restaurants. Looking forward to part 2!
Thanks a lot for your compliment, Pooja! π
It’s difficult to find takoyaki in Germany as well. It only appears on some rare occasions, such as the Spring Festival. I think the chefs in Europe don’t have the ingredients like fish-broth or fresh octopus. Or perhaps the Europeans don’t like it as much as sushi, so the Japanese don’t bring it to Europe π
I’m glad I had a breakfast before reading this! I love Japanese curry, and in fact it is my favorite curry; in Indonesia the flavors of the curry even inspired the country’s largest noodle company to launch a curry-flavored instant noodle product decades ago which is still loved by many Indonesians up to this day. Looking forward to Part 2!
Thank you, Bama! I hope I can finish part 2 this year, need to gather some material first π Curry-flavoured instant noodle? That’s is something new to me! Do they add the curry directly on the noodle, or there is an extra package of curry powder?
The noodles come with three separate small packages of powdered condiment, chili powder, and oil-based curry sauce.
We have some great Japanese restaurants here in Australia. It is one of my favorite cuisines. But I distinctly remember having soba noodles at a soba restaurant in Tokyo, which were just amazing. Great post of delicious Japanese specialties Len, now I’m in the mood for Yakitori!! π
It was so delicious! Even now I can still remember how it tastes like π Luckily, we have some decent Japanese restaurants here in Saigon.
Thatβs great. You are very lucky indeed. Always good to have the multicultural options in our own backyards π
This is simply a mouth-watering post, Len – I can almost taste the tonkatsu and takoyaki just by looking at your photos! Having grown up with pork as something of a culinary staple, I do miss it and crave it sometimes here in Jakarta (when I went to central Vietnam last April I binged and ate pork in almost every meal). It isn’t served in most places for religious reasons, but thankfully there’s a mall just across the road from my office with lots of decent Japanese restaurants that have it on the menu. And one of those places offers what may well be the best ramen in town. The rich flavor in the broth from the pork marrow bones and fat is just incredible!
It sounds really great! It’s also interesting to know that you can have pork in Indonesia (limited though). In UAE, pork import is even prohibited. There might be some pork sausages in a buffet at a Western hotel, but they were put in a place that most people cannot see π
I love Japanese cuisine and ramen is my favourite dish, Len! This was an excellent guide for anyone who isn’t familiar with Japanise dishes. Your pictures made my mouth water!
Thank you! π
All of this looks so yummy.
They are indeed tasty π
the food all looks yummy. I am hungry now…
It’s difficult to forget the taste of these dishes π
Thanks for this great introduction Len! Recently I am going to learn how to make Japanese food – this is great article for me to start ! βΊοΈ
My pleasure! I wish you great success π
I’m so hungry after reading this! I need to go back to Japan and eat all this food hahaha
Me too π
Takoyaki is my favorite!
Same here π I kept eating them, although my oesophagus might be damaged by the steaming hot takoyaki.