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。

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

From Hakodate Morning Market

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

Which one do you like?

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

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.

Hello there!

I've recently been interested in trying to create my own Shiokara at home after tasting it at a restaurant here in central Texas. I made an attempt with some store bought whole Loliga, and the liver size was not adequate enough to fully coat the strips of the hood that I cured in salt.

I've made an attempt to run around and search some of my local fish markets and stores here in town, and I don't believe they'd be able to source me the correct species of squid needed to make this dish. Would anyone on here have ideas, or experiences they could share in the process of trying to attain a whole squid online?

Any input I could get would be greatly appreciated! Thank you very much!

Highly recommended

A rare find.

I was gifted a variety of prefectural rice by a client (I occasionally have food photography assignments) and it included rice from six prefectures. If I wanted to develop a palate for different kinds of Japanese rice, what would be a simple food pairing that would help me appreciate the nuances of each bowl of rice? I was thinking of a simple tamagoyaki, but I'm open to suggestions. I can make most any okazu.

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!