Mango pancacke with creme brulee on top of it with a mango reduction sauce.

French toast with a muffin with whipped cream and dark chocolate mousse

A rare find.

Hi everyone

Heading to Japan, but I'm lactose intolerant.

I know most food will be absolutely fine - sushi, katsu etc - and I'm not a fan of curry sauces anyway.

Just wondering if there's any mainstream food I should avoid that might have dairy? Obviously I'll avoid any desserts and sweet things.

For example, I suspect a lot of the onigiri from 7/11s wil have mayo. Does Japanese mayo typically contain milk powder?

Likewise, i know quite a few dishes have what looks like egg on top or use omelettes etc. Are those dishes typically made with milk?

Thank you!

From Hakodate Morning Market

Which one do you like?

Yude tamago, cha siu, onion, garlic and beansprouts! Tastier than it looks. For my pregnant cravings. Thank you husband!

I went to Japan last year and posted some of the dishes I ate there, and you guys liked the post! I figured I might as well make a second post with some of the food I tried during my second trip this year, back in August :)

1. Tantanmen in Kyoto
   
2. Different cuts of tuna at Maguro Mart, Tokyo
   
3. Hida beef at a local restaurant in Takayama
   
4. Sushi from a local restaurant in Kanazawa (including nodoguro, a personal favorite)
   
5. Kanazawa-style curry from Turban Curry, Kanazawa
   
6. Chicken nanban and yakitori from a local izakaya in Osaka
   
7. Dry tantanmen, same place as #1
   
8. Kaiten sushi at Hiroshima Station (the snapper with yuzu pepper was superb)
   
9. Uni, caviar, and otoro in Kichijoji
   
10. Giant scallop nigiri at Sushi Morinari, Ginza
    
11. Seafood tsukemen on the outskirts of Matsumoto
    
12. Kohada nigiri (it blew my mind)
    
13. Shoyu ramen from Nakiryu, Tokyo
    
14. Torikizoku, you will always have my heart when I’m drunk
    
15. Otoro at Sushi Morinari, Ginza
    
16. Tsukemen from Kikanbo, Tokyo
    
17. Yakitori from a random underground izakaya in Ikebukuro
    
18. Hida beef fried rice from a local spot in Takayama
    
19. Onomichi ramen, recommended by a local. 10/10
    
20. Udon soup with chicken and egg in Uji

It’s already seasoned, and the yolk is really soft. Simple but surprisingly good.

味付きの半熟ゆでたまごです。
黄身がかなりとろっとしていて、シンプルだけど美味しいです。

Been wondering this for a while now. I love eating grilled mackarel but usually they serve it with just chopsticks. As a foreigner I try my best to just eat with with chopsticks but I usually end up asking for utensils or use my hands.

The Tsukimi Muffin is a limited-time autumn breakfast menu item from McDonald's Japan. The name "Tsukimi" means "moon-viewing," which comes from the perfectly round fried egg that symbolizes the full autumn moon. It consists of a sausage patty, a round egg, and smoked bacon layered between toasted English muffins, all topped with a signature creamy tomato sauce.

I made katsu curry with bone-in pork chops.

I've been air & sun drying (indoor, next to a large window) two small batches of daikon for about 1-2 weeks with the intention to make Takuan. Is it normal for daikon to turn darker when dried? The 2-week ones (not pictured) are all shriveled up and darkened (no visible mold spores or anything like that).

Also do you use mirin? My recipe calls for vinegar, sugar and kombu dashi (and tumeric for the color).

Natto + bacon + plenty of green onions + soy sauce + sake + sugar (a generous amount)—this is the key.

Open the natto package > transfer it to a bowl, then add the green onions to the natto.

> Add soy sauce and sake. > Add sugar. > Mix well.

While mixing, lightly cook the bacon. Once it’s slightly heated,

add the natto mixture, turn the heat to high, and stir-fry.

> Once the smell of the sake has mostly evaporated, reduce the heat to medium,

and let the sugar and soy sauce blend evenly throughout.

If you leave it on high heat, the sugar and the stickiness of the natto will burn and become bitter,

so continue stirring over medium to low heat to let the flavors meld.

Once everything is well combined, it’s done. This is our family’s natto and bacon dish.

I can’t really specify the exact ingredients.

Since our basic recipe is based on the portion sizes used for staff meals at the restaurant…

Natto: 6 packs (3 pieces per pack)

Bacon: 1–2 packs (900 g each)

Soy sauce: 2 tablespoons

Sake: 2 tablespoons

Sugar: 4–6 tablespoons; add more if it’s still not sweet enough

A whole bunch of scallions

Since it works out like this, I can’t give exact measurements…

I really want to try to make my own ‘Japanese’ food! However due to the area I live in, I only have access to basic Asian ingredients. What meals can I make? What rice should I use? Please be kind I’m new here!

So what I did was
368 gm flour (that's all i had left)
166 ml water (45%)
16 gm salt (4.5%)

Knead for 5 mins then let it rest for 30 then another knead for 5 mins then i left it in the fridge for 1.5 day

Rolled them a bit thick because i like the noodles on the thicker side, and i'm afraid to make it thin it will turn out like fettuccine flat pasta.

So i tried to cook them for 12 min they were mushy from outside and raw from inside

Then another patch cooked for 16 min it got firm from outside but still raw from inside

Another patch for 18-19 min still raw from inside

Then tried for over 22 mins it got mushy

What did i do wrong?

I found this new one at FamilyMart 😆 So many new onigiri always come out in Japan. This one made me stop and look ！

Pressure cook the beef tendon and daikon until they're nice and tender