I’m an amateur home cook at best, but really enjoy making Japanese food. I’m in my 20s now but began to cook primarily Japanese food after an adolescent summertime romance led to a culinary obsession, the fruits of which I wanted to share!

I’m lucky my recent partners have also favored Washoku, and life lined up pretty nicely and work has often taken me to Japan, mainly Tokyo, Niigata and Hakodate.

It’s been a pretty long journey but I’m comfortably making a pretty wide variety of dishes now. I excluded my attempts at Sushi since I already put up a similar post elsewhere.

Some of these dishes don’t look the best, but most tasted great! Or at least I’d like to think so.

Made the noodles from scratch. Instead of chasu I added some smoked bbq ribs. Still working on my presentation.

Tried an Okinawan izakaya. Food was very interesting and has been one of the best experiences of the trip so far. This was unplanned stop but a needed one. Highballs were had and language barriers were broken.
Pic 1 - Sea Grapes
Pic 2 - Otoshi, I believe it was squid
Pic 3 - Taco Meat Curly Fries
Pic 4 - Agu Pork Loin
Pic 5 - Chicken nanban

The marriage of Japanese beef and white rice is divine.

Rich, savory beef paired with the simple perfection of freshly steamed white rice. Sometimes, the greatest pleasures in Japanese cuisine are the simplest for me.

I eat this in Yokohama and chicken was very soft 😊 Soup also very good, strong chicken taste. I love ramen egg so I was happy see two pieces lol. Chicken rice on side too. Too much food but I finish all 😂

Read u/l0zz8 post earlier and thought it looked real good. Can confirm, very good. Thanks for the rec.

I just got back from Japan.

One thing I noticed, is that some foods there had a very distinct taste that isn't present in their homemade or restaurant equivalents here at home. (In the U.S.)

It's sort of a mildly funky, mildly fishy taste. It was present in some restaurant dishes as well as convenience store foods - especially onigiri and egg salad sandwiches.

I got the Don Quijote "TKG packets" to eat at home and the taste is very noticeable in them. The TKG I make from scratch with eggs, soy sauce, and MSG doesn't have it.

Does anyone else know what I'm talkjng about?

Is it from the soy sauce/shoyu, or is it another added ingredient like dashi?

S-Rank....... SOBA

A tomato-based soup curry with a tangy edge. Personally, I’d prefer it to be a bit richer and have more spice.

Hi!

I'm a Japanese teacher here in my hometown here in the North of Mexico, and for some activities for the end of the year I want to cook some Japanese dishes with my class, but in my city there's not a alot of variety in the stores (simple soy sauce, breaded, rice, some noodles) and I want to see if there are good online stores where I can buy at least more good variety to prepare dishes.

Thanks in advance for your help!

The kids love ‘tobiko'.I hadn't had it in a while, but it was so delicious—with that nice popping texture!

I want to be a US home cook, I'm afraid it's hard to find the right ingredients.