Mochi is the Japanese word for rice cake, but it also describes a chewy, soft texture—whether it’s used for fabrics, foods, or even skin. This shows just how deeply the idea of “mochi” is woven into Japanese culture. Mochi Waffles capture that essence with their crispy outside and chewy, unique texture. They’re perfect for breakfast or a snack, and just like traditional mochi, they’ll keep you feeling full and satisfied for a long time! Ingredients serving: 5 waffles 1...

Kakiage is a type of tempura made by combining a variety of thinly sliced vegetables and sometimes seafood into a light, crispy fritter. You’ll often find kakiage sold at grocery store delis in Japan or served as a topping at udon restaurants—it’s a favorite for many! If you’re in the US, you might recognize it as Trader Joe’s Vegetable Bird’s Nests. Making tempura at home can feel a little intimidating, but once you learn how to prepare the batter properly and follow a few k

Coco ICHIBANYA, also known as Cocoichi, is a popular Japanese curry restaurant chain in Japan and around the world. The very first Cocoichi restaurant was founded in Aichi, where I was born and raised. I grew up with their curry, and it’s still one of the restaurants I always visit whenever I go back to Japan. These days, most Cocoichi restaurants look quite similar, but when I was little, there were still smaller locations—some tucked into strip malls. My neighborhood Cocoic

Tonpeiyaki originated in Osaka and, like Okonomiyaki, became a staple dish at restaurants in the Kansai region. Today, it’s popular throughout Japan for its simplicity, quick preparation, and delicious flavor. Ingredients 100g shredded cabbage 50g pork belly Chopped green onions (for garnish) Shichimi Peppers Kewpie or Japanese Mayonnaise for egg mixture 2 eggs 1 potato starch + 2 water for okonomiyaki sauce 1 tbsp Worcestershire sauce 2 tbsp ketchup 1 tbsp tonkatsu sauce(Bul

Miso soup… a classic Japanese staple that we enjoy all the time—for breakfast, lunch, dinner, or even as a light snack! For me, miso soup and onigiri are the ultimate comfort foods, especially after long trips. After exploring all the delicious local food on a road trip in the U.S., I always find myself craving miso soup and rice—it’s like coming home. This miso soup is a little extra special. Packed with vegetables and protein, it’s a healthy yet satisfying meal that nourish

I love cooking. For me, it’s one of the best ways to relieve stress — just like exercise or meditation.BUT sometimes, I just don’t feel like cooking. Or more honestly, I don’t mind making the food… but washing dishes and cleaning the kitchen afterward? Nope! That’s when these easy rice bowl recipes come to the rescue.They’re quick, require no heat, and don’t leave you with a mountain of dishes to clean. Both bowls are simple, fast, and customizable — perfect for lunch, dinner

Ebi Fry (エビフライ)This is hands down my favorite shrimp dish! 🍤 Nagoya, where I grew up, is actually quite famous for its Ebi Fry. It became well-known nationwide after a popular Japanese comedian joked about how people in the Nagoya/Aichi area pronounce “Ebi Fry.” If you ever visit Nagoya, definitely try Ebi Fry at Maruha Shokudou, which is famous for its jumbo Ebi Fry, or at any yoshoku (Japanese-style Western food) restaurant. Most Tonkatsu restaurants also serve it! Another

Ponzu is a soy sauce–based condiment with a hint of dashi and a refreshing tang. It pairs perfectly with so many dishes—whether as a dipping sauce, a dressing, or a marinade. It’s one of those staples I always want to keep in my fridge. But sometimes I forget it’s running low and only realize I need it after I’ve already started cooking dinner! And of course, I don’t want to run to the store once I’ve begun cooking. That’s when this homemade ponzu comes in handy. It’s quick,

My hometown, Nagoya, is famous for its unique kissaten (café) culture. Most cafés in Nagoya, Aichi, and the surrounding areas offer a “morning service” — when you order a cup of coffee or any drink in the morning, a light meal comes with it for free! The meal is usually toast, a boiled egg, and salad, though some places even serve a full Japanese-style breakfast. Many cafés also offer upgraded meals for just a little extra, which is still incredibly generous for what you get.

For me, macaroni salad is a classic side dish often served alongside delicious Yōshoku dishes like Hamburg steak, kani (crab) cream croquette, and fried shrimp at a cozy little Yōshoku restaurant. Strangely, this was one of the few salads my mom didn’t make at home—but I loved it so much that I ended up creating my own version, one I truly enjoy every now and then. I hope you’ll enjoy it too! Ingredients serving for 3-4 people 1 cup(about 110g/3.88oz) Elbow Pasta 1000ml/4.23

Marinate healthy chicken breast and bake it in the oven for the perfect easy weeknight dinner! This Oven-Baked Chicken Teriyaki comes out juicy, tender, and full of flavor—so much better (and cheaper) than takeout! Ingredients 1 chicken breast(about 530g/1.16lbs) for the marinade 3 tablespoons soy sauce 3 tablespoons Mirin 1 tablespoon sugar 2 tablespoons honey about 1 teaspoon ginger paste(freshly grated or store-bough) Instructions Mix well until the sugar is completely di

These popular Japanese chili peppers have been popping up more and more at local grocery stores here in the U.S.If you’ve seen them and wondered how to cook or enjoy them—this recipe is for you! Just air fry or pan fry—no fancy sauces needed.It’s simple, quick, and so good! Ingredients Shishito Peppers Soy Sauce Bonito flakes Oil if you want to pan-fry Instructions Wash and clean shishito peppers under cold water. Drain well and pat dry with a paper towel. Make a small slit i