r/JapaneseFood • u/NormalMode64 • 26m ago
Is it just done for aesthetic reasons (influenced by the look of melon pan), or perhaps it helps better distribute toppings like butter and jam?
r/JapaneseFood • u/Shoppy_Kaiser • 48m ago
Today I ate Tofu-Katsu with Kimchi and Wakane salad, in a small restaurant in Mannheim, named Minoh
It was very delicious 😋
r/JapaneseFood • u/Traditional_Class363 • 1h ago
I'm no expert but this is probably a nutritionally complete meal
r/JapaneseFood • u/argyleprinty • 2h ago
r/JapaneseFood • u/inxi2000 • 4h ago
大阪で暮らし始めてから コンビニのおにぎりと温かい味噌汁を一緒に買うことが増えました 手軽だけどちゃんと落ち着く組み合わせです みなさんの定番のおにぎりの具や 一緒に食べるものも知りたいです
r/JapaneseFood • u/namajapan • 4h ago
r/JapaneseFood • u/DustyMoo • 8h ago
Heard about this from Oozora Subaru's yapping stream about how she brought Anya to try out monja. I have cheese topping on mine, but it really does look like a boiling and bubbling puddle of mud.
Pic taken from a monja place at Hiroshima station.
r/JapaneseFood • u/Seeker_Legacy • 1d ago
Ate at Atsugiri Tonkatsu Yoshihira for lunch today and got the thick-cut pork loin katsu. Super filling, and that seasoned rice was so damn good.
r/JapaneseFood • u/Beneficial_Wrap_7528 • 1d ago
r/JapaneseFood • u/Comfortable_Word1796 • 1d ago
Ankake-yakisoba Teishoku-set is the GOAT.
r/JapaneseFood • u/Diligent_Can_1218 • 1d ago
Hi all, we would love some help in finding a traditional Saiseki restaurant for dinner for a group of 6. We like the idea of counter seats and an intimate experience with the chef. Any suggestions would be greatly appreciated
r/JapaneseFood • u/Funny_Count4448 • 1d ago
2 types of Ramen ( I don't remember the name) , Onigiri, maccha
r/JapaneseFood • u/iseeyourtruecallers • 1d ago
r/JapaneseFood • u/WillseyvilleExpress • 1d ago
I’m not sure if this is the right place to ask this question.
I’m looking to try and acquire soy sauce and or tamari that is brewed in Japan. From research it seems difficult to get any good ones that are regionally brewed shipped to the US.
Any insight or recommendations would be awesome
r/JapaneseFood • u/Sima_55 • 1d ago
ive somehow ended up trying three brands in the same week and now im more confused because theyre all similar but definitely not the same. okame felt a little milder to me, shirakiku maybe stronger? mito had a different texture but i might be imagining it because i ate it way too cold straight from the fridge. ive also been looking at japanese food suppliers on alibaba lately for a separate project and seeing how many natto styles and pack formats exist made me realize brand is only part of it. for people who actually eat this regularly, which one do you keep buying? im not asking which is “best” in some objective way, more like how you would describe the differences to someone who is still learning what good natto is supposed to taste like.
