Explore the process of making Imo Mochi, a traditional Japanese treat crafted from sticky rice and sweet potatoes. https://buff.ly/3zFmd1j#japanesefood#FoodieBeauty#Japan#japanesefoodlover#japanesefoodie#japantrip#foodie#foodstagrams#photolovers
Imo mochi or potato mochi is a Japanese snack made from a combination of sweet potatoes and glutinous rice flour.
Saba Misoni, also known as mackerel cooked in miso sauce, is a traditional Japanese dish loved for its rich flavor and tender texture. https://buff.ly/3ZJmbjq#japanesefood#FoodieBeauty#japanesefoodlover#japanesefoodie#japantrip#foodie#foodstagrams#photolovers
Saba misoni is a popular Japanese dish where mackerel fillets are simmered in a mixture of miso, sugar, sake, mirin, and ginger.
Nasu Dengaku is a Japanese delicacy featuring grilled eggplant with a sweet miso glaze. It celebrates summer produce and offers a peek into Japanese culinary heritage. Explore more about this dish here https://buff.ly/3zBDXdS#japanesefood#FoodieBeauty#Japan#japanesefoodlover#japanesefoodie
Nasu Dengaku or eggplant dengaku is a classic Japanese dish featuring grilled eggplant (Nasu) topped with a sweet and savory miso glaze.
In Japan, Inada, also known as young yellowtail, is a beloved fish valued for its delicate taste in traditional Japanese cuisine like sushi and sashimi. https://buff.ly/4esz9Gw#japanesefood#FoodieBeauty#Japan#japanesefoodlover#japanesefoodie#japantrip#foodie#foodstagrams#photolovers
Inada is the name for yellowtail in the growing stage, referring to fish that are 20-30cm long and used in the Kanto region.
Aji, known as horse mackerel in Japan, is cherished in Japanese culinary traditions for its delicate flavor and versatility. Whether grilled, fried, or served raw as sashimi, Aji offers a delightful culinary experience https://buff.ly/4gvB5zH#japanesefood#FoodieBeauty#Japan#japanesefoodlover
In Japan, "Aji" (鯵) is the name for horse mackerel, a popular fish in Japanese cooking. It has a mild flavor and is very versatile.
'Pacific saury, or Sanma, is a beloved fish in Japanese fall cuisine for its delicious umami taste when cooked over an open flame. Explore the history and art of preparing this dish https://buff.ly/3MN6q3y#japanesefood#FoodieBeauty#Japan#japanesefoodlover#japanesefoodie#sanma#pacificsaury'
Sanma (秋刀魚), also known as Pacific saury in English, is a popular seasonal fish in Japan, especially associated with autumn.
During Japan's fall season, kaki, also known as persimmon, is a fruit prized for its sweetness and health benefits. https://buff.ly/3MFjF6f#japanesefood#FoodieBeauty#Japan#japanesefoodlover#japanesefoodie#japantrip#foodie#foodstagrams#photolovers#persimmon
Kaki refers to persimmon, a popular fruit in Japan, particularly enjoyed in the autumn season and symbolizing good fortune.
Renowned for its rich seafood-based broth and dark soy sauce flavor, Ogikubo Ramen offers a captivating taste experience that enthralls food enthusiasts. buff.ly/49NcJ06
Ogikubo Ramen is a ramen with rich seafood-based soup made with bonito flakes or dried sardines with a flavorful soy sauce broth.
Originating from the Edo era, Nihachi soba is a unique dish that combines buckwheat and wheat flours. This article explores culinary artistry of Nihachi soba! buff.ly/3SUBKkv#Japanesefood#foodphotography#japanesefood#foodiebeauty
Nihachi soba is a type of Japanese soba noodle made from a blend of two types of flour: 80% buckwheat flour (蕎麦粉) and 20% wheat flour (小麦粉).