Cooking Classes in Japan
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Kuzumochi
Kanto’s kuzumochi (久寿餅) is said to use these substitute characters to distinguish it from Kansai’s kuzumochi (葛餅). The Kanto-style version is made by di...
Anmitsu
Anmitsu originated in Ginza in the 1930s, when sweet bean paste was added to mitsumame, which originated in Asakusa. It is also a seasonal word for summer, a...
Jindaiji Soba
Rice was not well suited to the area’s land, while its well-drained soil and abundant spring water were ideal for growing buckwheat, and soba cultivation too...
Hachioji Ramen
This ramen highlights the sweetness of onions. Its broth is soy sauce-based, with lard adding sweetness and a distinctive richness. Since the start of the 21...
Tsukishima Monjayaki
One account says monjayaki got its name from “mojiyaki” (“grilled letters”), because people used the batter to write characters on the griddle. It is made by...
Koshigaya Duck and Green Onion Hot Pot
The Koshigaya Duck and Green Onion Hot Pot (こしがや鴨ネギ鍋, Koshigaya Kamo Negi Nabe) is a beloved winter specialty of Koshigaya City in Saitama Prefecture...
