Food!

海の幸 山の幸

Huge salad plates!

Served at lunch time at Hachijuro Shoten, a wine bar in Otemachi, Chiyoda-ku.

Taken by Isao Tokuhashi

 

Kakigori

A Japanese shaved ice dessert flavored with syrup and a sweetener, often condensed milk.

18403050_1675531575796706_5821734513225001446_nTopped with apricot slices *Taken by Koyuki Matsumoto

13900095_918863058219878_2402109194334410374_nCoffee-flavored kakigori *Taken by Masanori Tsuchibuchi

 

Craft Sake Week at Roppongi Hills

Held from April 7 until 16.

17991966_10155181377772640_3157855232339726583_n17862684_10155181377917640_3161737341378164883_n17904399_10155181377882640_6077859069701505844_n17796271_10155181377902640_6185955031900833966_nTaken by Ayami Ito

 

Sakuramochi

A Japanese sweet consisting of sweet pink-colored rice cake (mochi) with a red bean paste (anko) center, and wrapped in a pickled cherry blossom (sakura) leaf.

17760226_1364013386954993_3719307407626935870_n17757460_1364077286948603_7634355349987215852_nTaken by Hiromi Suzuki

 

Dango

A Japanese dumpling and sweet made from mochiko (rice flour), related to mochi (rice cake).

17264580_1257370331019536_1983171877184898944_n17190466_1257370257686210_3028035027369262863_nTaken by Akira Tamachi

11350448_820973537992553_8115785823153707607_nTaken by Akira Tamachi

 

Happy Valentine’s Day!

16142994_10154309519531194_4730631232753509107_nTaken by Aiko Hosoya

 

Ramens

16142886_10210548506881692_4830913936744922477_n16265637_10210548506801690_3598426560142830130_n16174401_10210548506641686_8154984034586312478_n16195423_10210548507161699_5417665870321845534_nMatcha-flavored Seafood Cup Noodle *Taken by Masayuki Miyazaki

13006543_786059591528822_6126277409756673626_nAdditive-free ramen *Taken by Kiwako Agake

12661776_571673596317829_5214174473270377090_nMade by a Mongolian ramen chef. *Taken at “Kita-otsuka Ramen” by Tatsuya Kimura

12552707_812209042218614_4734871047445861529_nMichelin-starred ramen! *Taken at “Japanese Soba Noodles Tsuta” by Masanori Tsuchibuchi

11039135_699631936809659_3146905940655250559_nTaken by Masanori Tsuchibuchi

IMG_3639Taken by Isao Tokuhashi

10959901_781026978640194_8343773970018580659_nTaken by Daisuke Inoue

10968353_574252636043677_8672234900076054350_nTaken by Ippei Ota

10923534_10153584412127846_8992057685596632627_nTaken by Rodger Sono (Pirates of Tokyo Bay)

10933934_762989167110549_3705299266294963835_nTaken by Yutaka Toyama

 

Nanakusa gayu (Seven-herb rice porridge)

People in many areas of Japan eat nanakusa gayu (七草粥), a type of rice porridge made with seven different kinds of spring herbs, on January 7th.

15941222_10154023720500736_697117461329137984_nTaken by Michiko Sasaki

 

Teishoku (Table d’hôte)

It has a fixed menu and often comes with side dishes such as pickled vegetables and miso soup.

14691009_1209727589050241_3701608693754043956_n¥900 Shirasu (Whitebait) don teishoku! *Taken by Hiromi Suzuki

14102484_924438817662302_5437691657219947842_nTaken by Masanori Tsuchibuchi

13346633_1114701668582809_7398781417531779483_nTaken by Kumiko Kato

 

Donburi

A Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi literally means “bowl”, also frequently abbreviated as “don”, less commonly spelled “domburi”.

img_8317Tekka-don, a rice dish topped with thin-sliced raw tuna sashimi. *Taken by Isao Tokuhashi

13592376_893070447465806_5247508862692893976_nCold Katsu-don *Taken by Masanori Tsuchibuchi

13173879_986304568126613_8654423306884518841_nLeft: Roast beef don Right: Steak don *Taken by Megumi Honzawa

12188899_891636497592923_3633961942427479719_n (1)Kaisen don (Sashimi rice bowl) *Taken by Akira Tamachi 535366_4724081212699_53562600_nKaisen don
IMG_0558Kebab don (Kebab rice bowl)
IMG_1238Gyu don (Beef bowl) Taken by Isao Tokuhashi

IMG_2410Kebab Don, Sliced doner kebab over rice. *Taken by Isao Tokuhashi11863233_986946091357704_2833288472626642375_nHuge! *Taken by Shigeki Kakutani

10929127_10152574989082046_6785414121920653543_nTaken by Ian Chun 10978593_10203463498299311_6816411193095728169_nTaken by Koichiro Abe “This is ‘Una-don double’!!! Una is ‘Unagi’= Eel, Don is Bowl. I walked around Shinbashi station@Tokyo and was looking for restaurants because I was so hungry. And then I found this Japanese restaurant. You would love it if you could come over and experience one of these dishes some time soon.”10422352_777247695698969_5715741997890367085_nTendon, a Japanese dish consisting of tempura on a bowl of rice. *Taken by Megumi Honzawa

12188899_891636497592923_3633961942427479719_n (1)Kaisen don (Sashimi rice bowl) *Taken by Akira Tamachi 535366_4724081212699_53562600_nKaisen don
IMG_0558Kebab don (Kebab rice bowl)
IMG_1238Gyu don (Beef bowl) Taken by Isao Tokuhashi

IMG_2410Kebab Don, Sliced doner kebab over rice. *Taken by Isao Tokuhashi11863233_986946091357704_2833288472626642375_nHuge! *Taken by Shigeki Kakutani

10929127_10152574989082046_6785414121920653543_nTaken by Ian Chun 10978593_10203463498299311_6816411193095728169_nTaken by Koichiro Abe “This is ‘Una-don double’!!! Una is ‘Unagi’= Eel, Don is Bowl. I walked around Shinbashi station@Tokyo and was looking for restaurants because I was so hungry. And then I found this Japanese restaurant. You would love it if you could come over and experience one of these dishes some time soon.”10422352_777247695698969_5715741997890367085_nTendon, a Japanese dish consisting of tempura on a bowl of rice. *Taken by Megumi Honzawa

 

Kamameshi

It literally translates to “kettle rice” and is a traditional Japanese rice dish cooked in an iron pot called a kama. Kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin (a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content).

img_8067-1Tori Kamameshi, which is a kamameshi topped with minced chicken. *Taken by Isao Tokuhashi

 

Anmitsu

It is served in a bowl with sweet azuki bean paste, boiled peas, often gyuhi (softer variety of mochi) or shiratama mochi rice dumplings and a variety of fruits such as peach slices, mikan (Japanese citrus), pieces of pineapples, and cherries.

14264054_1402648793084987_4497130473841341437_n 14317473_1402648809751652_5844356159136439256_nShiratama anmitsu *Taken by Koyuki Matsumoto

 

Autumn pasta

Cod roe-flavored pasta topped with slices of egg plant and grated daikon radish.

14102263_921678047938379_6472733241158887933_nTaken by Masanori Tsuchibuchi

 

Soft serve with hibiscus salt 

It’s sold at a salt shop called “Maasuyaa” in Asabu-juban, Minato-ku.

14068105_1152079488148385_2211590346213793525_nTaken by Hiromi Suzuki

 

Kudzu mochi

Mochi cakes made of kuzuko, starch powder made from the root of the kudzu plant.

13770485_10209731722387282_7527991653547305031_nMatcha kudzu mochi *Taken by Miwa Mitani

 

 

Cold cherry pasta

Cold pasta topped with Japanese cherries called “Sato Nishiki”.

13529247_892649024174615_5644374647800880326_nMade by a chef in Kasukabe, Saitama. *Taken by Masanori Tsuchibuchi

 

Monja-yaki

Type of Japanese pan-fried batter with various ingredients. It is made with a dough more liquid than is okonomiyaki.

13418836_1011409402282796_5620794528807923282_n13435296_1011409405616129_6411872175616084749_n13466363_1011409438949459_3867438959920161774_nMonja topped with Camembert cheese, rice cakes, minced bunching onion and seasoned cod roe. *Taken by Megumi Honzawa

1234588_916274131775816_942378683355632242_n12509372_916274151775814_4993806871602726306_nTaken by Katsuya Nagata

 

Taiwan misua

Noodle soup popular in Taiwan. Misua is a very thin variety of salted Chinese noodles made from wheat flour. It originated in Fujian, China.

IMG_7764IMG_7763Misua combo with minced pork rice and dessert. *Taken by Isao Tokuhashi

 

Okinawa food

SPAM, pictured right, is a brand of canned precooked meat products. In Okinawa, the product is added into rice balls alongside eggs and used as a staple ingredient in the traditional Okinawan dish chanpuru, and a Spam burger is sold by local fast food chain.

13241112_1310328552317012_7457247407381549796_nTaken at Okinawa Matsuri 2016 by Koyuki Matsumoto

 

@Thai Festival (Yoyogi Park, May 14 – 15, 2016)

IMG_7346Tom yum noodles

IMG_7530Sliced mango topped with ice cream
*Taken by Isao Tokuhashi

 

Yakitori

13062528_10153681046514514_8557798346532145882_nTaken by Alice Chiang

12688098_1083981534977920_3215622658711781694_n12654271_1083981514977922_18352187830903010_n12654399_1083981508311256_2568851330505834305_nTaken by Tadashi Sasaki

12049575_1193065464053600_8660001087467416608_nTaken by Akio Sugihara

 

11219026_767581973379107_6569825838425953024_nTaken by Ayumi Hirokawa

 

12743537_463986667139439_6148365251050985841_n12744762_463986670472772_7059435488357687677_nAll are made from vegetable ingredients. *Taken by Miyumi Chiba

 

12716269_10153433389276194_4573845755371058840_oTaiyaki factory *Taken by Aiko Hosoya

 

How to make “zenzai”

Zenzai (善哉) is a traditional Japanese dessert made from sweet azuki red beans, shiratama (白玉, sweet rice dumplings) or mochi (餅, rice cake). Almost the same as “shiruko” (汁粉), but zenzai is made from condensed paste with heat and is less watery than shiruko, like making jam or marmalade.

12565374_814025185370333_2558974737317561951_n12524315_814025208703664_7867328391515628656_n12642626_814025342036984_4702774735541908243_n12644645_814025215370330_7376763475734055588_nTaken by Masanori Tsuchibuchi

 

Dishes served at “Chocolate Night”

An event which shows participants the real truth behind chocolates through the dishes that are cooked with fair trade chocolates. The event is organized by Daichi Wo Mamoru Kai Co.Ltd., offers organic vegetable delivery services.

12510396_811432622296256_9015548732370864233_n (1)12549000_811432728962912_4318793019861043104_n (1)12509530_811432775629574_5158975794106462690_n (1)12510367_811432702296248_5216573642837032797_n (1)944077_811432792296239_3978274098731785773_n (1)Taken by Masanori Tsuchibuchi

 

12498600_10205203724323874_1250058095_nSashimi boat (Funamori) combo! *Taken by Koichiro Abe

 

936574_804780659628119_3808042921026788977_nTaiyaki, a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. *Taken by Masanori Tsuchibuchi

 

12219554_937545192991901_1151919137015026309_nMatcha flavored beer! *Taken by Masami Nagase

 

12376515_10153319898006194_7932668439071064726_n-1Frozen fruit bar shop called “PALETAS” in Roppongi. *Taken by Aiko Hosoya

 

12189679_1193065444053602_2394766083840005085_n12122748_1193065480720265_3040733234416004245_nKushiage (a dish of deep-fried skewered meat and vegetables) *Taken by Akio Sugihara  

 

12115964_10207584617150993_6122809166904976421_nTaken by Miwa Mitani

 

IMG_3160IMG_3161Taken by Isao Tokuhashi

 

11987002_526522750832914_6901368735648685168_nTaken by Tatsuya Kimura

 

11222578_10204574743668111_2442311300133956607_nTaken by Sosen Imai

 

11717197_10153547227972932_387888201_n11717126_10153547228352932_1561086797_nThese look like fried chickens, but actually no. Those are fried something. Can you guess?

 

11733508_10153547228217932_98625877_n11721763_10153547228372932_709616233_nTaken by Tijana Zdravkovic

 

Photos from diehard chicken fans!

IMG_2389Huge Kara-age (deep fried chickens) *Taken by Isao Tokuhashi11707830_10153456923797640_1380768707178821637_nTebasaki, deep-fried chicken wingtips. *Taken by Ayami Ito

 

11536869_824528564304215_181965308_n11430296_824528557637549_36994717_n11117658_824528567637548_2094759808_n¥5,000 Japanese buffet at Hyatt Regency Tokyo! *Taken by Megumi Honzawa  

 

11215982_449131441930131_265930342_nTaken by Yuko Murayama

 

11390326_820974331325807_5793292240585615018_nTaken by Akira Tamachi

 

11215833_10153219740426132_4168740235151325328_nTaken by Yasuaki Shikuri

 

11205159_848081741952407_969303616156537838_nTaken by Hiroko Suidobashi

 

11014990_10202947521248408_6045167389649257690_n10931037_10202947521488414_7139122704822710272_nTaken by Chika Araki

 

IMG_2018Menchi-katsu, a breaded and deep-fried ground meat cutlet. Menchi and katsu are phonologically modified versions of the words “mince” and “cutlet”. *Taken by Isao Tokuhashi  

 

11188332_802062173217521_6925555128377785294_nTempura at a restaurant called “Kaneko Hannosuke” (Nihonbashi) *Taken by Megumi Honzawa

 

11102974_508731525925193_8746802460211315169_nTaken by Kumiko Fukazawa

 

11013121_899061763479471_6711978910339381225_nTaken by Shigeki Kakutani

 

IMG_1663¥500 spaghetti soup *Taken by Isao Tokuhashi

 

1509791_773165032773902_4109729134104031468_nZZaru soba (Buckwheat noodles served on a bamboo draining basket with dipping sauce) *Taken by Megumi Honzawa  

 

1613957_10206013956165450_6474320426433393680_nTaken by Miwa Mitani

 

12802_772898722780025_34178895884019552_nSashimi combo meal *Taken by Katsuya Nagata

 

10986804_800017180092886_246872278832039309_nTaken by Shigeru Shimada

 

11002619_912519332101798_3123754427969453143_nTaken by Kyoko Yasuda

 

10455764_770385533051354_4176019212445405561_nTaken by Akira Tamachi

 

10523979_431283513690172_2169398966126289518_nTaken by Tatsuya Kimura

 

10492173_10205777905144322_7422288333619055623_nTaken by Miwa Mitani

 

10418163_767479523321945_3469135006216164920_nTaken by Katsuya Nagata

 

10942667_912468515431060_8274304014809791254_nFried rice & soup *Taken by Akihide Kondo

 

10423733_794049874022950_8325268780598169430_nTaken by Shigeru Shimada

 

10959707_660240550748798_8488574624931544416_n1234535_660240620748791_635359243854092104_nTaken by Masanori Tsuchibuchi  

 

10647218_640285486097988_1241934676688151786_nTaken by Megumi Jojima

 

10957836_658747287564791_1410813086_nTaken by Masanori Tsuchibuchi  

 

1560466_794686463957966_8838952315838108570_nTaken by Kenzo Tamukai

 

10959447_10205741567555905_8994367508675566498_n1016307_10205139576706510_1873418953504004902_nGreen tea parfeit *Taken by Miwa Mitani

 

10898061_998619650154572_5157255428950541674_nSukiyaki *Taken by Koyuki Matsumoto

 

10455337_1006390826044121_7321861646061327266_nMacrobiotic meal *Taken by Koyuki Matsumoto  

 

10961764_655496481223205_800984025_nOden, a dish consisting of several ingredients such as boiled eggs, daikon, Konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. *Taken by Masanori Tsuchibuchi  

 

IMG_1223Indonesian dishes *Taken by Isao Tokuhashi

 

10945628_755366511220421_9140871247877073426_nTaken by Megumi Honzawa

 

10953941_350702868451471_6954576561045983934_nTaken by Seiji Sano

 

10896943_754503417973397_4822576807235616779_nTaken by Megumi Honzawa

 

10921940_650476268391893_1035265810_nTaken by Masanori Tsuchibuchi

 

 

All dishes are made with vegetables (without meat and cow milk)! See this article for more stories. *Taken by Tokyo Smile Veggies

 

1476249_10205358279064093_2152926402920275608_nKaraage combo meal *Taken by Bas Martens  

 

1454710_749977888425950_8255812572079970405_nTaken by Megumi Honzawa

 

10430905_10152865738686132_307852818386919792_n1393658_10151879707291132_11697767_n1454645_10151967759241132_885944112_nTaken by Yasuaki Shikuri

 

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