The taste of New York and eggs come delivered in a can for a limited time.
For the second year in a row, this chain of Kyoto butcher shops is offering a bittersweet deal to those whose dreams were dashed.
The steakhouse chain Ikinari! Steak! is all the rage in Japan right now thanks to its unique method of cooking your steak immediately after you tell them how you want it. Combined with standing tables, it provides regular steakhouse quality meat at speeds that rival fast food joints.
It got our staff to thinking about how the speedy service of Ikinari! Steak! is so popular. If we, too, could get steak into the mouths of customers within just a few seconds of them ordering, then maybe we could get into the restaurant game and be even more successful.
And so, research into such a steak service was underway, but as often is the case with our research, things somehow devolved into a cheesy porno starring one of our male writers in a bikini.
When starting a restaurant, creating a good appearance is important. In a way, the look of an eatery reflects the quality of food that it serves. Looks can be deceptive, however, as just like people, the beauty of a restaurant might be limited to the surface.
The opposite also holds true, though, as our own Mr. Sato learned during an excursion to the Dogenzaka area of Tokyo. Inside this unassuming cigarette stand that you wouldn’t even realize was a restaurant, he found one of the best meals he ever had.
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.
On Monday night about two dozen journalists, steak-enthusiasts and all-around hungry people gathered in a private room at Old Homestead Steakhouse in Manhattan’s Meatpacking District to enjoy an experience months in the making.
For the first time ever, Americans were about to dine on the highest quality Japanese Wagyu steak purchased at one of the country’s exclusive beef auctions. Greg Sherry, a co-owner of Old Homestead along with his brother Marc, traveled to Japan’s Gunma prefecture to bid on some beef and bring it back home.
Buying in bulk and freezing some of your purchase to cook another day is a great way to save money. But the problem with freezing things is that then you have to unfreeze them. That’s right, my friend. We need to talk about defrosting.
If I told you there was a super-fast way to defrost meat that doesn’t require a heat source, a microwave, or even hot water, you’d probably think I’d been drinking too much Lemon Coke or something. But, dear reader, never again will you feel depressed about the single-person servings lined up neatly in your freezer. Never again will a good steak go to waste for want of an eater. Never again. And it’s all thanks to the magic of physics. Yes. Magic.
When one thinks of exported Japanese food, one tends to imagine sushi, miso, and other dishes that have become so ingrained in the English lexicon that they no longer warrant italics.
One thing you almost definitely don’t consider when thinking about Japanese food is steak. Why would you? Steak is the territory of Western food, often associated specifically with American diners; Which is what makes the New York debut of Ikinari Steak – a Ginza-area chain – so much more surprising.
Japanese Internet shoppers thought they got an amazing deal last month when they paid just 1,000 yen (US$10) for a 18,840 yen package of three premium Japanese steaks. Word of the 95 percent discount on the shopping site Rakuten Ichiba spread like wildfire with a flurry of tweets, blog posts and message board announcements. Alas, things were not quite as they seemed.
When western people visit Japan they often complain about the small size of the portions served to them at restaurants, especially when it comes to steak. The average Japanese steak weighs in at around 150-200g (5-7oz) which would make for a decent sized American hamburger but little more than a frozen dinner-caliber steak. Read More
Fast, convenient and a selection of products large enough to make shopping malls obsolete, Amazon.com is the Mecca for internet shoppers.
The site is particularly useful for purchasing products you may not be able to easily find at local shops, such as rare books, collectibles and a unique variety of butchered animals.
That’s right – while they may not show up on the front page’s daily deals, the internet retailer does offer a hefty selection of rare meats. We’ve searched amazon.jp to see just what we can have shipped to us in that happy brown box and today we’d like to serve you our top 5 choice cuts. Read More