Hamo is a type of eels with Sharp tooth which sometimes called as a pike conger sea eel. Hamo has a lot of long and hard bones in their body and has to be managed properly – it’s called Homekiri - before cooking. There is a very special knife which is specially made for Hamo cooking which is extre... more

Tororo is grated Japanese yam which is white in color. Tororo is very sticky and a bit of soy sauce or dashi is added for flavoring. Tororo is eaten in various ways such as on top of rice, with noodles, an ingredient in miso soup, on top of tuna sashimi and so on… And Tororo is believed that it’s... more

Umeboshi is pickled sour plum which has extremely sour and salty taste. In the process of making Umeboshi, sour plums are picked in salt and then exposed to the sun and dried. Umeboshi is also picled with Japanese basil. Umeboshi is very basic Japanese food. Umeboshi is eaten not only together wi... more

Umaki is a very unique Japanese dish of eel and egg. This is egg rolls with grilled eels inside. Grilled and sweet sauce flavored eels are placed in Japanese omelet and rolled. Then the rolls are cut in small pieces so that you can see the eel in your roll, just like sushi-rolls. Very gorgeous l... more

Kayakugohan may also be called as Takikomigohan in Tokyo area. (Kayakugohan is for Kansai-Osaka Area) This is a rice dish that various ingredients are cooked together with rice. Typical ingredients are carrot, burdock, mushrooms, fried tofu, Konnyak and chicken. Dashi broth and soy sauce are add... more