Eat Japan

27/02/2024

NYT: The Untold Story of Sushi in America

Did you know theat the Korean "Moonie Cult" was heavily responsible for popularizing sushi in the U.S. (and therefore, the world)? Crazy stuff! 🍣

How a controversial religion from Korea quietly built an empire of raw fish.

15/02/2024

CULINARY BACKSTREETS: Taniya: Udon With Bounce

Hand-made udon noodles? Yes, please! 🍜

Taniya, in Tokyo’s Ningyocho neighborhood, has some of our favorite udon noodles, made with love by owner Kazuyuki Tani.

29/01/2024

PHYS: Medieval Japanese Scroll Depicting Rat Wedding Banquet

"A story of a rat lord who wants to marry a human being, thus he needs a fancy wedding banquet in the style of a sh**un." Cute! 🐀

Rats in the kitchen. Typically that implies issues with cleanliness and safety. But in medieval Japan, having rats in the kitchen could suggest an entirely different meaning.

28/01/2024

THE INFATUATION: Mike Shinoda’s Guide To Tokyo

Definitely some real bangers on this list! Mr. Shinoda has good taste. 🍜

The Linkin Park co-founder grew up on California-Japanese food, but it’s hard to beat ramen in Japan. Here’s where he eats whenever he visits Tokyo.

17/01/2024

EATER: The Kikkoman Soy Sauce Bottle Is Priceless

Who would have thought that such a mainstay of Asian restaurants worldwide had such collectible interest?!

Special releases of the iconic soy sauce bottle can fetch hundreds of dollars online, especially among Americans, who have formed a deep relationship with the Japanese brand.

16/01/2024

“What do you need to know about Tokyo? Deep, deep waters. The first time I came here, it was a transformative experience. It was a powerful and violent experience. It was just like taking acid for the first time—meaning, What do I do now? I see the whole world in a different way.

I often compare the experience of going to Japan for the first time, going to Tokyo for the first time, to what Eric Clapton and Pete Townshend—the reigning guitar gods of England—must have gone through the week that Jimi Hendrix came to town.

You hear about it. You go see it. A whole window opens up into a whole new thing. And you think, What does this mean? What do I have left to say? What do I do now?”
–Bourdain

Sources:
📸 A Cook’s Tour: A Taste of Tokyo
💬 Parts Unknown: Tokyo (S02:E07)

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09/09/2023

CULINARY BACKSTREETS: Ramen Chef Ivan Orkin's Tokyo

What's your first food stop when you visit Japan? Definitely ramen for us. 🍜

We talked with American ramen expert Ivan Orkin about his favorite ramen, tempura, and convenience shop sweets in Tokyo.

24/08/2023

FINE DINING LOVERS: When you Travel, Travel with Chefs

We couldn't agree more! That's why we get you up close and personal with some of the most talented chefs in Japan. 🍣

In-depth travel with chefs is on the rise. Kiki Aranita looks at the companies running the tours and the chefs involved.

17/08/2023

The terms "wagyu beef" and "wagyu steak" are commonly found in marketing these days, but what does it really mean? Join YouTube home chef/scientist extraordinaire Ethan Chlebowski as he deconstructs everything you need to know. 🥩🍔

What does Wagyu even mean these days? In this video, I want to start and get to the bottom of it.🌳 Join the Pickled Onion Club ➡ https://community.ethanchl...

14/08/2023

Japan Rail announced the Shinkansen ("bullet train") food cart service on their Tokaido route (Tokyo to Osaka) as of October 31st, 2023. After five decades of service, increased costs and a labor shortage contributed to the demise. Be sure to bring your own snacks and drinks from then on! (QR code ordering will still be available for Green Car [premium] seat holders.)

10/08/2023

ARIGATO JAPAN: Interview with Cindy, a.k.a. "The Sake Nomad"

An interview with one of our most knowledgeable and connected friends in the world of sake, Cindy Bissig. 🍶

This week we are thrilled to introduce you to our lovely friend Cindy, a self-proclaimed sake nomad who loves everything about Japan’s most beloved alcoholic beverage. Cindy is a sake sommelier who travels around the country in search of the best cup, often visiting local breweries

03/08/2023

WALL STREET JOURNAL: The World’s Best Food Tours—in the Spirit of Anthony Bourdain

We're happy to see that in-depth food tours around the world are taking off in popularity post-pandemic. We'll keep doing our part when it comes to Japan! 🍣

You’ll forage. You’ll cook. You’ll sip mugwort tea. More than superficial restaurant visits, these trips—often led by celebrity chefs—offer the sort of deep dives pioneered by the late Bourdain.

18/07/2023

WALL STREET JOURNAL: The World’s Best Food Tours—in the Spirit of Anthony Bourdain

We're happy to see multi-day food tours catching on worldwide—something we've been at the forefront of in Japan, since 2014.

You’ll forage. You’ll cook. You’ll sip mugwort tea. More than superficial restaurant visits, these trips—often led by celebrity chefs—offer the sort of deep dives pioneered by the late Bourdain.

10/05/2023

CULINARY BACKSTREETS: Sansai, Spring's Mountain Vegetable Harvest

One of the great joys of spring in Japan is anticipating the appearance of "sansai"—mountain vegetables that are harvested for a short period of time from spring to early summer.

One of the great joys of spring in Japan is anticipating the appearance of sansai, or mountain vegetables. We share some of our favorite spots in Tokyo to eat these wild edibles.

11/04/2023

A huge THANK YOU to the two recent spring groups — what an awesome adventure! We had a blast touring Japan whilst eating and drinking ALL of the things.

Hope you come back to Japan again...and again....and again...

Next Trip: September 21-October 1, 2023

🍠 🍢 🍣 🍥 🥟 🍡 🍚 🍱 🍙 🍲 🥘

10/04/2023

CULINARY BACKSTREETS: Soy Sauce, Japan’s Super Condiment

It's pretty tough to find food in Japan that doesn't contain soy sauce, or is made better with adding some.

Soy sauce is as common as table salt in Japan but infinitely more complex – the sweet, salty mix offers a glimpse of the country's famous umami flavor.

29/03/2023

CULINARY BACKSTREETS: A Perfect Spring Day in Tokyo

Peak cherry blossom time here in Tokyo, just as we are about to run our second Eat Japan trip of the year. Looking forward! 🌸🌸🌸

Spring is a gorgeous time to be in Tokyo, and an even better time to explore the city by bike. We’ve created an itinerary to make the best of a spring day in Tokyo with plenty of food and cherry blossom stops.

25/03/2023

CULINARY BACKSTREETS: Buddhist-Inspired Breakfast in Tokyo

Sitting on temple ground, Cafe Tsumugi's fare is inspired by Buddhist cuisine known as shojin ryori, which traditionally consists of simple, plant-based dishes.

Cafe Tsumugi serves up a spectacular, Buddhist-inspired 18-dish breakfast at Tsukiji Hongwanji temple in the center of Tokyo

21/03/2023

We just finished an AMAZING trip through Japan and ate all of the things. The 6th adventure starts next week! Explore Japan through its cuisine, from street food to Michelin-starred experiences.

Interested? 5 spots are available for the September itinerary. Just message here~

28/02/2023

The 5th adventure starts next week — to be followed by the 6th a couple of weeks later. We'll be spending 11 days exploring Japan through its food and drink, everything from tea to sake, and street food to Michelin-starred restaurant experiences.

We still have some spots available for our September 22-October 1st itinerary, if you're free...

09/02/2023

CULINARY BACKSTREETS: Kemuri Smoked Ramen

These two owners try their hand at smoking every dish on the menu — some have better results than others. 🍜

Kemuri, a modest ramen joint near Tokyo's Rikkyo University, adds one perfectly measured twist to their ramen and bar dishes: smoke.

02/02/2023

CULINARY BACKSTREETS: Menya Imumura — Ramen Reset

The dried sardines that are a part of the soup stock is part of what makes this ramen joint shine. 🍜

The plain exterior and limited menu at Menya Imamura in Tokyo belie the ramen joint's inventive and perfectly balanced bowls of noodles in chicken broth.

26/01/2023

CULINARY BACKSTREETS: Afuri Ramen

Famous for its chicken yuzu ramen, they are also one of the few places to grab vegetarian, vegan, and gluten-free options. 🍜

The classic ramen spot Afuri near Ebisu station has stood the test of time, serving light, bright-tasting ramen with eye appeal and enticing flavors.

19/01/2023

CULINARY BACKSTREETS: Soul Food Ramen

Iekei ramen is made with soy sauce and pork and chicken bones that have been simmered for three days before the final batch is strained through a fine-meshed sieve. 🍜

Chef Hiromitsu Mizhuara serves up home-style bowls of iekei ramen at Koike no Ikei in Sugamo.

18/01/2023

Only 50 days away from ! This will be our fifth extended itinerary since 2014, and our first since March 2019. Can't wait to be back shpwing off Japan through it's food and drink once more. 🍶🍱

17/01/2023

CULINARY BACKSTREETS: The Quest to Reacquaint Japan With Its Forgotten Native Citrus

Once revered by royals and celebrated by poets, the tachibana is now endangered.

Once revered by royals and celebrated by poets, the tachibana is now endangered.

12/01/2023

CULINARY BACKSTREETS: Hokkaido Soup Curry — Adventure in a Bowl

A spicy, vibrant, choose-your-own-adventure soup-and-rice dish guaranteed to warm even the coldest soul.

We take a look at Hokkaido soup curry, a spicy, vibrant soup-and-rice dish, along with the best places to get it in Tokyo.

05/01/2023

CULINARY BACKSTREETS: 2022's Best Bites—Tokyo Edition

The best spots to eat in Tokyo, as curated by the Culinary Backstreets staff.

As Japan opens back up to tourists, the city is reborn, giving us a selection of best bites old and new including crispy tempura, Japanese- and Western-style breakfasts and brunches, and irresistible iekei ramen.

31/12/2022

CULINARY BACKSTREETS: Osechi Ryori—New Year's Eve Dinner

Osechi is not something one can find in a restaurant because it’s eaten only one time a year, at home or when visiting others at home.

Osechi ryori, the traditional food served for the new year in Japan, is composed mainly of preserved items, many of which are endowed with symbolic meaning.