The recipe calls for meticulously sticking dry noodles into numerous mushroom stalks. Uppercutting the entire dish into the atmosphere out of sheer frustration at the difficulty of that step is, we presume, optional.
The perfect solution for the leftovers after your traditional Japanese Christmas KFC meal.
Why have a boring old round Christmas pudding when you could have a delicious fruit-cake version of Japan’s national broadcaster’s mascot on your table?
If you’re looking for a new way to make karaage, or Japanese-style fried chicken, how about taking some inspiration from the underground student council vice president of hit manga/anime/TV drama Prison School? We liked how character Meiko Shiraki’s karaage, coated with kaki-no-tane rice crackers, looked in the manga and anime, so we decided to give it a shot!
Some say that baking is therapeutic, but for first-time bakers, making something as basic as plain bread can be a bit of a challenge, even with a recipe. Let’s also not forget the tabletop full of flour you’ll have to clean up after kneading the dough.
But our Japanese reporter Meg recently experimented with a super-simple recipe to make some quick yet yummy ice cream bread. No kneading required, and no messy flour-covered surfaces (well, unless you get clumsy in the kitchen)! Get the recipe after the break!
Although the internet has revolutionized our lives in countless ways, one of the most appreciated is the simple yet outside-the-box recipes that appear on it from time to time. Where else can we discover that a rice cooker can be used to make mind-blowing pancakes or crème caramel on top of instant ramen makes for a delicious flavor boost?
Now, a Twitter user going by the handle of @rea941 has unveiled a new way to enjoy Japan’s favorite instant food, Cup Noodle. With the leftover soup you can make a delicious chawanmushi egg custard. It’s so easy the entire recipe could fit in a single tweet!
With easy, delicious, and cheap being the trifecta of RocketNews24 gourmet bliss, we couldn’t help but make some for ourselves.
If you’re someone who loves the sunshine and hates the cold, you’re probably feeling a little down that we’ve now undeniably entered autumn. Maybe you’re doing your best to look on the bright side by enjoying some tasty seasonal produce, like delicious Asian pears, or maybe you’re just trying to brace yourself against the advancing chill in the air with a stiff drink.
But why rely on just one of those coping strategies when you can employ both by whipping up an easy and delicious batch of Japanese-style sangria with fruit and sake?
Russia is a fascinating country for many reasons, but food tends not to be one of them. For example, how many of us have a Russian restaurant in our neighborhoods? It’s not surprising as dishes with names like “borscht” don’t exactly electrify the taste buds.
But not so fast! One Russian dish has been trending online recently not only for its delicious taste but its adorable appearance as well: Squid Piglets! As you might imagine they are little pigs made out of squid and other delicious stuff.
Or, if you’re struggling to imagine such a thing, join our reporter Meg as she shows us how to make these squiggly wiggly little squid-piglets.
How do you automatically make anything cooler? By making it transparent, of course! We’ve seen transparent coke and transparent smartphones before, but what about transparent food? Being able to see through something while you eat it has to make it more delicious, right?
Well, that’s what the people who made transparent potato chips thought. Yamayoshi, the same company that brings you delicious wasabeef (wasabi and beef flavor) chips, tried their hand at making chips that give a nice, clear crunch. Check out their video demonstrating the creation of the glass-like chips to see their reaction and then try making some yourself!
Recently, our Japanese reporter Aya Ayabe went out to an izakaya [Japanese pub] and finished her revelries with an order of sudachi rice, sudachi being a type of sour Japanese citrus fruit. The slightly bitter flavor really hit the spot in the midst of the nighttime summer heat, and it got her thinking: “What would happen if I cooked rice with some ponzu sauce [a citrus-based sauce which mixes sudachi with other citrus fruits and soy sauce]?” Still curious, the next day she tried making a batch for herself, and the results were apparently quite epic: “This is the most exciting thing that’s happened to me all summer! I’ll never forget this day as long as I live.”
In any case, Ayabe would like to share her extremely simple recipe for creating ponzu rice with you–a delightfully refreshing treat for the dog days of summer which can be enjoyed either hot or cold.
Dear Taco Bell Japan,
I’m writing this open letter to first welcome you back to Japan, but also to warn you of a great danger that lies ahead.
When you first announced you would open in Shibuya I was among those who felt that warm feeling of an old friend returning. And even though there were a few hiccups with your grand opening such as the lack of beans and “supreme court tacos” on your online menu, I had faith Taco Bell would rise to greatness in Japan.
However, since then we haven’t really heard much from your restaurant, and that worries me. So, I’d like to present you with five ideas for uniquely Japanese tacos that will not only appeal to the local crowd, but be eye-catching enough to make your brand a name to remember. I even went ahead and actually made and taste-tested them for you!
For those looking for a quick and cheap meal in Japan, beef bowls, or gyudon, from fast food chains like Yoshinoya are a great option for both your stomach and your wallet. While in the past we’ve shown you how to make your own Yoshinoya-style beef bowl, odds are if you’re a regular patron of the famous chain or others like it, you probably aren’t that handy in the kitchen.
Still, every now and then people like a change of pace, or they find themselves trying to impress guests with a home-cooked meal. Luckily we have a fried Yoshinoya beef bowl recipe that fits that bill, and best of all it doesn’t require much of your effort or time, granted you have a Yoshinoya nearby.
Remember those beautiful edible “jewels” that we shared with you a couple of weeks ago? Made simply from sugar, agar-agar, and a beverage of your choice, the jewels are both pretty to look at and make a cool – in both senses of the word – summer treat.
They’re still all the rage right now on Japanese social media, so our Japanese reporter Shimazu decided to try making some jewel flavor combinations for herself. She even experimented with three different manners of preparation–serving them right away, freezing them, and letting them sit for a few days to harden.
Which method of making them do you think she enjoyed the most?
Japan loves unusual watermelons. You’ve probably heart of square watermelons before, but what about pyramid and peanut-shaped watermelons? Or heart-shaped ones? It can’t get any crazier than that, right?
Well a new challenger has appeared: watermelon bread. Yes, that’s right, watermelon bread. It’s green on the outside, red on the inside, and even has black “seeds” sprinkled throughout. Your taste buds will never be more confused, or more excited, than when they take a bite of this.
With summer come picnics, potlucks and barbeques, but for those of us who aren’t so handy in the kitchen, it can be a real conundrum trying to come up with a dish that’s simple to make yet tastes great.
If you’re stumped for summertime snack ideas, why not try your hand at this easy-to-make cheeseball recipe? Shaped like the Forest Spirit from Studio Ghibli’s Princess Mononoke, it not only looks delicious, but is sure to impress any Miyazaki or anime buffs in your circle of friends.
Tuna. It’s definitely a fish most of us all grew up with. And if you’re anything like one of our RocketNews24 crew, P.K., then you may have grown up believing that tuna only comes from a can!
Though you may associate tuna with cans, that need not be the case. You can actually use fresh tuna in your meals, and today we’ll show you how with a simple recipe that’s sure to impress, even though it requires only five ingredients. Read on to learn how to make this delicious yet simple tuna recipe!
If you fancy yourself as a bit of a soy sauce connoisseur or if you enjoy dabbling in Japanese fusion cooking, we’ve found a perfect way for you to earn some easy prize money.
The Japan Soy Sauce Association is currently accepting entries for two special contest categories: Washoku, for Japanese-style recipes and Your Country’s Cuisine, for food that incorporates the use of soy sauce into traditional dishes from your homeland.
With the top prize being 100,000 yen (US$834.87), if you’re a foreigner living in Japan, now’s the time to get that apron on and get cooking!
Miso soup: the quintessential Japanese food. The soup takes on a different form from region to region and in different households throughout Japan, but it wouldn’t be inaccurate to say that miso soup is the soul of Japanese cooking.
However, one of England’s top chefs recently published his own take on the soup. What kind of “neo-Japanese soup” could this possibly be!? Of course, our reporter just had to find out by making it herself–keep reading to see the results of her cooking after the jump.
Where Japan has taken Kit Kats (originally an English treat) to a whole ‘nother level with seasonal flavors, regional flavors, even “adult sweetness” varieties, America has taken a similar road with another chocolate goody: Oreo cookies.
Intrigued by America’s fascination with Oreos, one Japanese cook took her chances at making a fantastically American concoction: Bacon Fried Oreos. But how does the Japanese palate react? Find out after the jump.