Japanese Food Discoveries

Fugu Blowfish | Delicious Yet Deadly - Foodies Japan

Fugu blowfish or puffer fish is famed for its expense, and deadly poisonous propensities. Its ancient nickname is the teppo, ‘the pistol’, from its ability to dispatch careless eaters into the next life. The active ingredient here is tetrodoxin, a clear, tasteless, odorless poison 13 times stronger than arsenic - 2mg is enough to do you in. One species contains enough to kill 33 people.

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Matsutake Ultimate Mushroom | Fancy Fungi - Foodies Japan

Matsutake, often abbreviated to mat’take, probably need little introduction, as their monumental price has assured that they receive fame the world over as ‘those Japanese mushrooms that cost the earth’. Yup, that’s them. Matsutake only grow – actually a better verb is ‘fruit’, as they, like all mushrooms and fungi are, strictly speaking, the fruiting bodies of the web-like mycelium, an organism t...

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Soup for All Seasons | Boiled Down - Foodies Japan

Suimono Soup and Birdsong Have you ever given in to the temptation to turn up an unknown road just to see what was there It's a small bit of adventure anyone with a little time can have. Sometimes it leads to nothing interesting except the satisfaction of knowing what was up that particular road. Other times it leads to an experience that makes you glad you did go out of your way. That is what hap...

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The Best Japanese Knives | Cut To It! - Foodies Japan

Almost every foodie and chef knows that Japan produces some of the finest kitchen knives in the world, crafted using many of the traditional techniques employed in the forging of katana, the legendary swords of the samurai. However, just as there as many different styles of kitchen knife as there are types of ingredients on which they are used, there are also a wide range of manufacturers and grad...

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Sushi 101 | The Best Fish Dish - Foodies Japan

It may be the country’s most successful culinary export in terms of fame, but sushi is, despite the hype, rarely done well as it ought to be outside its homeland. Corners are cut in terms of the neta base ingredients themselves, rice authenticity - you need the Japanese grains - shoyu quality, skill in preparation, and freshness.

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Tai | Sea Bream, Snapper - Fish For Celebration

The favored dish at any major Japanese celebration, the tai's popularity stems from a combination of the fabulous taste of its firm, white flesh and wordplay association: medetai in Japanese means to 'celebrate', and is found in common form as omedetou gozaimasu 'congratulations'. 

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Popular Japanese Shellfish | Turban Shell - Foodies Japan

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Summer Festivals and Corn | Celebration & Food - Foodies J...

Summer time in Japan is festival time. Nearly every rural and urban community stages some public event. Most feature bon odori dancing and yatai stalls that sell toys, trinkets, chance-and-skill games (kingyo-sukui, goldfish-scooping with paper nets, is the all-time favorite), and lots of retro-nostalgia snacks (cotton candy and Calpis, a milky-colored, chalky-sweet, soft drink are top sellers).

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The Debut of Tofu | Have You Heard Of This Curd? - Foodies...

Not that long ago tofu was oft- maligned in Western countries, largely as a result of the plastic-wrapped, porridge-like goo that was passed off in its name in health-food stores in the 70’s. Now tofu bean-curd is firmly on the world's stage as the health-giving, delicious culinary star that it is.

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Kawadoko | Dining By The Riverside - Foodies Japan

Al fresco dining is one of Japan's great foodie pleasures, whether it is at a summer rooftop beer-garden, a cosmopolitan city cafe-garden, or beside the ocean. In Kyoto, the art reaches its peak in the form of the kawadoko.

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Ayu : Sweetfish | Sweets from the River - Foodies Japan

Japanese anglers’ best-loved river fish are the iwana char, yamame freshwater salmon and ayu sweetfish. The iwana inhabits the narrow, upper reaches of mountainous clear rivers, followed by yamame where the river widens, and the deepest-water dwelling ayu.

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Hotpot Cuisine | Nuts for Nabe - Foodies Japan

Nabe hotpot dining must surely be the most convivial way of eating ever invented. The guests gather around a heavy metal pot suspended over an irori hearth, or just at a tabletop electric or gas stove, the beer and sake flow, the conversation never slows, and as the mixture begins to bubble and simmer, the room heats up, the hosts bring more tasty beverages, and an irresistible smell of slowly coo...

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