r/JapaneseFood

We had the privilege of living and working in Japan for six years - and while we’re back home in Oz, I’m still inspired to add elements of Japanese cuisine to our meals. Certainly not traditional however fusion is a thing!

Tetsuya’s Tuna Tartare with further slices, simmered daikon, eggs with furikaki seasoning and miso soup made with aged red miso.

- 1st picture: Ginza Kagari - Ginza 🤤
- 2nd picture: Gyumon - Ueno 😋

I managed to get some beautifully ripened little koume plums, so I decided to make umeboshi for the first time in years.

The plums are washed, dried, and packed in salt now.

Next step is waiting for fresh red shiso leaves to show up at the market.

Not all sushi restaurants are expensive! In fact, my favourite ones are quite affordable and very local. If you want to find this kind on hidden gems in Tokyo, you need to go away from the city centre and explore more residential areas.

This was my lunch last weekend in Fuchu and the restaurant is called Mimatsu. Here's the exact location: https://maps.app.goo.gl/ZMxvyiNjoP2mAXP28

I also love the old building architecture and the staff was very friendly and helpful. They don't really speak english so prepare some Japanese sentences and use Google Translate to translate the menu.

Itadakimasu!

This quick soup is perfect for chilly days or when the air conditioning leaves you feeling cold. Ready in just 5 minutes, it’s a family favorite that’s as easy as it is comforting.

Richly flavored with miso and reminiscent of miso ramen broth, this soup pairs beautifully with rice. Packed with pork belly and bean sprouts, it’s a satisfying dish you’ll want to make again and again.

Hearty Miso Pork and Bean Sprout Soup

COOKING TIME: 5 minutes | Servings: 2

5oz (140g) thinly sliced pork belly

7oz (200g) mung bean sprouts

1/2tbsp sesame oil

(A) 2cup (480ml) water

(A) 2tbsp miso paste

(A) 1tbsp mirin

(A) 1tsp soy sauce

(A) 1tsp chicken bouillon powder

(A) 1/2tsp grated ginger

(A) 1/2tsp grated garlic (from a tube)

(A) 2 pinches sugar

(A) salt, to taste

(A) chopped Japanese long green onion, for garnish

(A) chili oil (rayu), to taste

1. Cut the pork belly into bite-sized pieces. Heat sesame oil in a pot and add the pork. Cook over medium-high heat until browned.

2. Add the bean sprouts and stir-fry for about 1 minute.

3. Add A ingredients (water, miso, mirin, soy sauce, chicken bouillon, ginger, garlic, and sugar). Stir well and simmer over medium heat for 2–3 minutes. Add additional salt if needed.

4. Serve hot, topped with chopped green onion, sesame seeds, and a drizzle of chili oil if desired.

Tips & Notes

・Ground pork can be used instead of pork belly.

・Be sure to sear the pork until browned for richer flavor.

・Adjust the amount of ginger and garlic to taste.

Tried Tonkatsu Aoki in Ginza.Easily the best tonkatsu I’ve had in Tokyo！

When the sashimi presentation is so wild, you have to double-check if the fish head is actually real (spoiler: it is). The vibrant blue skin, the perfectly pink flesh, the whole dramatic ice display… this is easily the most theatrical platter I’ve ever been served. Would you dig in first, or just stare at it for 10 minutes? 🤤

Ultra-tender Pork Tenderloin Steak. 🥩✨

The punchy garlic butter brings out the savory richness to the max.

One bite, and you won’t be able to stop.

Reposting because I uploaded the wrong photo.

…but been enjoying these shows so far. Any other good feel/food series shows somehow close and related to the storyline of these two? 🙂