Wednesday, April 26, 2017


Sushi and Sashimi has always been a staple on the menu of every Japanese restaurants anywhere. They are often served as an appetizer but since Sushi has rice, some restaurants have also considered serving it as main course. These Japanese treats are just simply irresistible, easy to eat, and affordable. Sushi and Sashimi for lunch? YES PLS!!

Now, let's make today a SUSHIMI day! It's time to know some fun facts about these tiny piece of heaven!

1. Sashimi does not only come in the form of fish all the time; it can also be raw beef, chicken or slightly cooked octopus.


2. Sushi masters have a belief that it is only the mouth that feasts, but also the eyes as well! This is the main reason behind the mouth-watering Sushi displays you see in restaurants!

3. To avoid indigestion occurrences, always have miso soup at the beginning of a meal.

4. The knives of Sushi chefs must be good as new every day especially before making Sashimi. Especially, when making thin slices of fish.

5. SUSHI CHEFS (ITAMAE) trains for 10 years before they can serve authentic Japanese food. 

6. June 18, 2009 was the first International Sushi Day celebration!

7.  80% of all the bluefin tuna caught in the world is used for Sushi and Sashimi.



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Monday, April 24, 2017

Nagoya: Good morning, Japan!

A traditional Japanese breakfast is completely different from the other kinds of breakfast you'll ever experience. It is a complete meal that one could enjoy at lunch or dinner. Although a Japanese breakfast comprises what Western people might view as a heavy meal that could pass for lunch or dinner, it is not intended to be too filling. Portion sizes for breakfast are well-adjusted to meet one's appetite, and dishes tend to lighter, for example, they tend not to be greasy, deep fried, or rich.

Well, the traditional Japanese breakfast has 7 variations of food and here it is:

1. Steamed Rice  (Gohan)

- Plain steamed rice, either white rice (hakumai) or for a healthier option brown rice (genmai), is an essential dish to pair the proteins and side dishes of breakfast and should be included.

2. Fermented Soy Beans (Natto)

- Natto is usually served as a topping for steamed rice, and this dish of natto rice is a high protein Japanese breakfast staple. It is a simple dish of fermented soybeans with a strong aroma and greasy texture. It is seasoned with soy sauce, with optional ingredients such as chopped green onions, dried bonito shavings (katsuobushi), spicy mustard (​karashi), sliced dried and seasoned seaweed (kizaminori), or other flavor add-ins. Packed natto is available in the refrigerated section of Japanese and Asian grocery stores.

3. Grilled Fish (Yakizakana)

- Fish is a favorite breakfast protein staple and is either broiled in the oven or pan-fried. It is seasoned simply with salt, and salmon is a favorite for Japanese breakfasts. Another popular fish is dried horse mackerel (aji), but any favorite type of fish may be enjoyed for breakfast.

4. Pickled Vegetables (Tsukemono)

- Tsukemono is a staple side dish in Japanese cuisine as it is meant to accompany any type of rice dish. One well-known type of tsukemono is pickled plum, known as umeboshi. It goes well with both plain steamed rice and rice porridge. A wide assortment of pickles is available in the refrigerated section of Japanese and Asian grocery stores.

5. Seasoned Dried Seaweed (Nori)

- Dried and seasoned seaweed (ajitsuke nori) is meant to be eaten with steamed rice. Since it is seasoned, it can be enjoyed as is, with rice, but can also be dipped in soy sauce and then wrapped with rice. Seaweed with rice is commonly enjoyed for breakfast.

6. Vegetable Side Dishes (Kobachi)

- Vegetables are very common in Japanese breakfasts. These are small portions, and these types of small dishes are known as kobachi. Aside from pickles and seaweed, both cooked vegetables, as well as fresh salads may be included in a traditional Japanese breakfast.

7. Miso Soup (Miso Shiru)

- Miso soup is a traditional Japanese soup from fermented soybean paste (miso), and a dashi broth. It usually has tofu, wakame seaweed, chopped green onion, Japanese mushrooms, aburaage (deep-fried tofu), clams, or other seasonal ingredients. Miso soup made from scratch is common in Japanese households, but pre-seasoned dashi infused miso paste, as well as instant miso soup packets (available in both dried and wet packs) for individual use, are also readily available for sale.


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Thursday, April 20, 2017

Nagoya: Melt in your Mouth Goodness

Kobe beef is a variety of Wagyu. Wagyu means “Japanese cattle” (“Wa-” meaning Japanese or Japanese-style, and “-gyu” meaning cow or cattle). “Wagyu” refers to any cattle that is bred in Japan or the Japanese-style. Kobe beef is, made of a very particular strain of Wagyu called Tajima-Gyu that is raised to stringent standards in the prefecture of Hyogo. (Hyogo’s capital city is Kobe, thus the name).

In the development of Wagyu cattle, breeders take extraordinary care. Special feeds are created out of grasses, forage, and rice straw then supplemented with corn, barley, wheat bran, soybean, and in some cases, even sake or beer. And, there are only four varieties of a legitimate strains Wagyu cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Though 90% of all Wagyu used are Japanese Black strains.

Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe

Well, Wagyu is a brand under which many different regional types fall, including Kobe.But the main difference between Kobe and Wagyu comes down to selection, care, feeding, and the obsessive, extraordinary efforts of Wagyu breeders.

Wagyu beef cows receive tender and gentle care.To some, it is seemingly a myth, but it is said that herders massage their cattle to alleviate muscle tension caused by cramped spaces. That's how much they care for their cattle. Also, feeding management is key to the final meat quality. Until the cattle are seven to ten months old, they are raised outdoors, feeding mainly on meadow grass.


Wagyu beef is known for its smooth marbling and rich taste that gives the meat a soft texture. Not to mention, its unique sweet aroma reminiscent of peaches and coconuts. Wagyu marbling is better tasting than the others because its fat melts at a lower temperature than any other cattle’s, resulting in a rich and buttery flavor unseen in other strains of beef. This fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids, so yeah, not only that Wagyu marbling is more delicious, but also nutritious.

Why is Kobe beef pricey? Because Kobe beef is the epitome of everything that makes Wagyu better. Kobe beef has the most abundant marbling in the world, brimming with the creamiest, most decadent, most flavorful streaks of fat a steak can have.

Imagine indulging into a high-grade beef like Wagyu and Kobe while hanging out with your peers and enjoying it with some salad and other Japanese cuisines we offer? Yum!!!! Come visit us and try our Wagyu and Kobe dishes you'll surely never forget!


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Tuesday, April 18, 2017

Nagoya: 10 Japanese Dishes You Probably Haven't Heard Of

Little did you know that the Japanese dishes and some of your favorites are just 40% of the overall Japanese dishes that are widely popular outside Japan. Well, if you consider yourself a Japanese food lover, you're wrong! Because there are a lot more of their dishes that you probably haven't tried nor heard yet! Good thing is, in today's blog we will be mentioning some of the most underrated Japanese dishes that you must try!


Oden is a Japanese hotpot that is usually ordered item-by-item in Japan. It's a popular street food, Kon Bini food, winter food and drinking food.  This dish can also be cooked in seasoned broth. If you're up for a soft, savory, and warm treat for the cold weather then this could a new favorite for you!


Dango is a type of Japanese dumpling that is often served on a stick. It has a chewy texture similar to mochi, made from mochiko: a rice flour that's used to make chewy stuff. Commonly served with a sweet topping such as Anko or Kanako. Another variation known as Mitarashi Dango has a thick savory-sweet glaze with a soy sauce base. These are amongst the stickiest of all Japanese snacks and are a little tricky to eat. This Japanese dish will definitely serve "party in your mouth" goodness!


Chankonabe is a hearty stew that has evolved as a staple food for Sumo wrestlers. It has no fixed recipe but always contains large servings of protein sources such as quarter chickens, fish balls, tofu, and beef. Everything is very chunky and sumo-sized. The broth is dashi or chicken broth and starchy vegetables are added for balance. Chankonabe is a novelty food in Japan. It's fun to eat but isn't a regular part of the Japanese diet.


This dish is a mix of vegetables such as Takenoko, shiitake mushrooms, gobo, renkon, and carrots. The Japanese people used to put a small amount of turtle to add to the mix but in modern times chicken is used. Chikuzenni is best when cooked slowly. Ingredients are simmered at a very low temperature in a small amount of dashi and mirin.


Yudofu is basically just cubed tofu and vegetables in hot water.  For a slight umami taste, Kombu is frequently added to the water. It's a vegetarian dish that is also considered a Japanese Buddhist food. As such, it's widely available at Temple restaurants and is a winter favorite amongst monks.


The dish is usually topped with large quantities of cabbage and garlic chives on top. It's served in a soup of soy sauce, garlic, chili pepper and miso with beef and pork guts. This is a constant favorite hotpot dish in Japan on winter. This dish originated from Fukuoka.


Also known as Kushikatsu, Kushiage is skewered deep fried meats, seafood and vegetables in a panko batter served with tonkatsu sauce. It isn't a common food in Japan and Kushiage restaurants tend to be found in just a few bunches. Meanwhile, Yurakucho in Tokyo and Shinsekai in Osaka are known for Kushiage.


Its signature ingredient, Goya, also known as bitter melon, has medicinal properties and is incredibly bitter. Goya Chanpuru is the iconic dish of the Okinawan islands. It is just a stir fry of tofu, goya, egg, vegetables and spam or other meats such as ham. The combination of the bittery and savory taste of this dish is just right for a perfect and healthy lunch!


Consider Champon as the cooler cousin of Ramen! This Chinese-style noodle dish was invented in Nagasaki, a city that has long been influenced by interactions and trade with China. It is designed to be economical and filling with a hearty pork bone or chicken bone soup and ingredients piled high. Ingredients vary by restaurant and season though.


Chawanmushi is not your ordinary egg custard! It's not sweet but instead has an distinct umami taste.  Its ingredients read like a list of Japanese favorites: soy sauce, dashi, mirin and shiitake mushrooms. There's usually a surprise ginkgo seed near the bottom. Weird yet super delicious!

There may be dishes in our list that you might have tried already but probably had no idea what it's called! So there you go! Thanks for reading! <3

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Wednesday, April 12, 2017

Nagoya: Small but Terrible

Sesame seeds may be tiny, but they play a vital role in your health because of the benefits your body can get from it. They were worth their weight in gold during the Middle Ages, and for many good reasons. Also, it is not difficult to love this tiny particle of flavor because the rich and smoky taste it brings to your food is simply unbelievable.

Since, sesame is an integral part of our menu, we gladly searched for it's health benefits. This is to assure our customers that they are eating eating the right food at the right place. So, here it is:


Sesame oil has been shown to prevent diabetes, and it can also improve plasma glucose in hypersensitive diabetics. While,  Sesame seeds have magnesium and other nutrients.


Sesame helps to slow down and lower cholesterol levels because it contains phytosterols that block cholesterol production.


- The high zinc content helps produce collagen, giving skin more elasticity and helping repair damaged body tissues. Regular use of sesame oil can reduce the risk of skin cancer.


Sesame seeds have the highest phytosterol content of all seeds and nuts. And it contains anti-cancer compounds including phytic acid, magnesium and phytosterols.


-  The high copper content in sesame seeds prevents arthritis, and strengthens bones, joints, and blood vessels.


- Sesame protects your liver from the alcohol's impact, helping your liver to stabilize its condition.


- A sesame oil massage improves growth in infants and deepens sleep. Rashes on a baby’s skin—particularly when the diaper is—can be prevented by rubbing sesame oil on the skin.


Sesame seeds are full of high quality protein. Protein makes up 20 percent of the seed with 4.7 grams of protein per ounce.


The high fiber content of sesame seeds helps the intestines with elimination.


Sesame seed oil can help strengthen the heart health and preventing atherosclerotic lesions with the antioxidant and anti-inflammatory compound known as sesamol.


- Sesame seeds contain the stress-relieving minerals magnesium and calcium. Sesame also holds the calming vitamins thiamin and tryptophan that help in production of serotonin, which reduces pain, assists moods and helps you achieve long deep sleep.


- In traditional Chinese medicine, there is a relationship between the liver and eyes. The liver sends blood to the eyes to support functioning. Black sesame seeds to be exact.


- Sesame seed oil is full of nutrients for a healthy scalp and hair. 


- Oil pulling has been used for oral health for thousands of years in Ayurveda it reduces dental plaque and whitens your teeth.


- Sesame seed oil prevents harmful ultraviolet rays of the sun from damaging your skin, preventing the appearance of wrinkles and pigmentation.

See? That's why it's always good to explore on food to experience the benefits you could get from them. It's not always about the size but how healthy the food is. So now, it's not just "Eat your greens" but eat "Eat the sesame" as well! That's it!!

Thanks for reading! <3

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Tuesday, April 11, 2017

Nagoya: Dessert Time!

Long days at school or work place is always be tiring. It somehow sucks 80% of your daily energy that's why it's very often for people to eat complete meals afterwards. They will always say that rest is more important than a hefty meal. But, did you know that in order for you to obtain your energy back, you will have to have at least 9 teaspoons of sugar for Men; 6 teaspoons of sugar for Women. That is according to AHA or the American Heart Association. That is the main reason why we always ask our customers if they want to have some Dessert after eating their main course meals. Well, if you're at home and trying to explore a little for your daily sugar intake after a long and tiring day, Here are some Japanese dessert recipes that are so easy to make:



300 milliliters heavy cream
200 milliliters milk
10 grams roasted tea (hoji cha)
4 egg yolks
50 grams sugar
A pinch of salt


  • Preheat oven to 150C˚/300˚F. 
  • Put the cream, milk, and roasted tea in a small pot and heat over medium-high heat just until it comes to a gentle boil. Turn off heat and set aside to infuse the tea.
  • Whisk the yolks and sugar until pale color. Pour about ⅓ of the milk mixture into the yolks over a sieve, to temper the eggs. Once it is well-mixed, pour rest of the milk mixture over the mesh sieve into the yolks.
  • In a deep baking pan, place 4 ramekins. Pour egg mixture into the ramekins. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
  • Bake at 150C˚/300F for 50 minutes or until the crème brûlée is set, but still a little jiggly in the middle when you shake it gently. 
  • Remove the ramekins from the roasting pan and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 3 days.
  • When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.
  • Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can heat a metal spoon on the stove top and brûlée with back of the heated spoon.



Red bean paste
100 grams flour
2 tablespoons baking soda
1 cup milk
2 tablespoons butter, melted
2 eggs
1 tablespoon lemon juice
2 tablespoons honey
Powdered sugar, for topping


  • Combine flour, baking soda, milk, butter, eggs, lemon juice, and honey until smooth.
  • Pour batter into a greased takoyaki pan. Immediately add small spoonfuls of red bean paste into each of the balls while the batter is still uncooked.
  • When the bottom is cooked and the batter begins to bubble and rise, flip the balls to allow the other side to cook.
  • Continue rolling the balls to maintain a round shape until they are evenly cooked.
  • Garnish with powdered sugar! 



½ cup milk
¾ cup pancake mix
4 egg whites
2 egg yolks
¼ cup sugar
Butter, to serve
Syrup, to serve
Assorted berries, to serve


  • Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
  • In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
  • Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
  • Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
  • Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
  • Cover and cook for another 5 minutes, then serve with butter, syrup, and assorted berries!



8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
Parchment paper
Strawberries, to serve
Powdered sugar, to serve


  • Preheat oven to 320°F/160°C.
  • In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
  • In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
  • Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  • In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
  • Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
  • Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  • Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
  • Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
  • Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
  • Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
  • Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
  • Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!

That's it!! It's so easy, right? Plus, you'll surely love the exquisite features and great tasting Japanese desserts without spending so much. These easy-peazy recipes can last for 2-3 days so you can always put it inside the fridge and eat it the day after! 

Thanks for reading! <3

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Monday, April 3, 2017

Nagoya: At the Streets of Japan

Hello there! We all know for a fact, that Japan definitely has one of the richest cultures in the world. In the food industry, they have mastered and specialized in all sorts of the art just to create food that would look and taste like a masterpiece. It would usually take at least 4-7 years of preparation to be called as a chef. This goes to show why a lot of people have been buzzing about how excellent Japanese food is.

Now, let us take you to another level of Japanese food goodness as we introduce you to some of Japan's mouthwatering street foods. Let's see how much you can take, hmmm..


Takoyaki are golden balls of fried batter filled with little pieces of octopus, tenkasu (tempura scraps), benishoga (pickled ginger) and spring onion. Originally from Osaka, the dough balls are fried in special cast-iron pans, and you can watch on as takoyaki vendors skillfully flip the balls at a rapid pace using chopsticks. The cooked takoyaki are eaten piping hot, slightly crisp on the outside, gooey on the inside, and slathered in Japanese mayonnaise, a savory brown sauce similar to Worcestershire, aonori (dried seaweed) and katsuobushi (dried bonito fish flakes). Takoyaki are incredibly tasty and addictive.


No Japanese festival would be complete without the familiar sizzling of yakisoba. Wheat noodles, pork, cabbage and onions are fried on a griddle, then topped with benishoga, katsuobushi, aonori, a squeeze of Worcestershire sauce, Japanese mayonnaise, and occasionally, a fried egg. The deeply savory flavors of this dish give it wide appeal.


Imagawayaki is a sweet street food treat is a made from a batter of eggs, flour, sugar and water that is ‘baked’ in disk-shaped molds. The end product is a golden, bite-sized sponge filled with either red bean paste, chocolate or custard. Named after an Edo-era bridge in Tokyo where they were first sold, imagawayaki is known as taiko-manju in the Kansai region.


For a taste of old-world Japan, try yakiimo. Satsuma-imo (a type of Japanese sweet potato) are baked over a wood fire and served in brown paper packets. Bite through the pleasantly chewy skin of yakiimo to the soft, fluffy flesh, which has a caramel-like flavor. Though more of a warming autumn or winter snack, yakiimo can also sometimes be found in other seasons. To locate a yakiimo vendor, follow the sweet aroma of potatoes wafting down the street, or keep your ears pricked for the signature song played vendors to lure in passers-by.


A classic finger food, yakitori are chicken skewers grilled over charcoal. Yakitori is ubiquitous across Japan, and features all parts of the chicken, such as chicken tail meat, neck and liver, each with their own unique flavor. Seasonings include wasabi, umeboshi (sour pickled plum paste), karashi (mustard), tare (soy grilling sauce) and salt. There are also variations such as negima yakitori - pieces of juicy chicken thigh and green onion, and tsukune, chicken mince mixed with other flavorings. Although chicken is the most common variety of skewered meat, pork and beef may also be available.


There’s no shortage creative iced concoctions in Japan, and the popular street food kakigori is a perfect example of this - shaved ice in flavors such as matcha green tea and lemon, topped with anything from sweet red beans to mochi (sweet rice cakes), jelly and whipped cream. Kakigori eaten in a yukata under a sky of fireworks at a matsuri (festival) is a classic image of summer in Japan.


Like sweet, edible fluffy clouds, wataame (also called watagashi), is Japanese cotton candy. Wataame can be found at street food stalls and festivals all over Japan, where you can watch the cotton candy being spun around a stick, or buy ready-made cotton candy in packets that are often decorated with manga characters. This novel treat is popular with children.


Yaki tomorokoshi are chargrilled whole cobs of corn brushed with a glaze of soy sauce, mirin and butter, which give the corn a sweet, savory and creamy depth. Corn is at its peak during summer, and during this season yaki tomorokoshi can be found commonly at yatai in Japanese streets and at festivals. Grilled corn can offer a lighter, healthier street food option from the other fried and sugary snacks.

Did we make you hungry?

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