Chashu Pork Belly

You know, there’s a lot more to ramen than the instant packets that so many of us grew up with. This internationally famous noodle dish first caught the hearts of the Japanese public around the turn of the 20th century (although some legends suggest that it was first introduced in the 1600s). While this dish… Continue reading Chashu Pork Belly

Tonkotsu Broth

Tonkotsu literally translates to “pork bone,” and the process for making this bone broth is completely different from any Western soup you’ve ever had. Instead of a gentle, barely-there simmer, tonkotsu is cooked by way of a rolling boil that lasts for hours. This method takes not only the collagen from the bones, but it… Continue reading Tonkotsu Broth

Singapore Noodles

Singapore Noodles have an interesting history… like the fact that they have absolutely nothing at all to do with Singapore. Yep, these crave-worthy curried noodles actually came from Cantonese chefs in Hong Kong in the 1950s. Likely named to give the dish a cosmopolitan flair, Singapore Noodles became an overnight hit with Hong Kong locals.… Continue reading Singapore Noodles

Tofu Nasubi

Tofu Nasubi translates to “tofu eggplant,” and this homey stir-fry dish is a delicious, healthy style of comfort food that’s bursting with flavor! Typically, this dish is made with Japanese eggplant. This variety is thinner and more tender than Western varieties, but both kinds are great at absorbing the flavors they’re cooked with. If you’re… Continue reading Tofu Nasubi

Goya Champuru

Champuru translates to “something mixed” in the Okinawan dialect, and the term reflects the whole of Okinawan cuisine perfectly! Champuru is considered to be one of the representative dishes of Okinawan cuisine, and this style of stir-fry is found all over the region. Typically, champuru consists of a firm tofu base, cooked with pork and… Continue reading Goya Champuru

Jushime (Okinawan Seasoned Rice)

If you want to experience traditional Okinawan cuisine, then jushime is a must-have! Jushime (or jushi, for short) is a classic dish in Okinawan home cooking, and just about every family in Okinawa has their own recipe. While it was originally a dish intended for the Bon Festival (a late-summer festival to welcome the spirits… Continue reading Jushime (Okinawan Seasoned Rice)