Top Travel Places, Guide and Information in Japan

Sweet Corn and Onion Miso Soup

By Naomi Kuwabara on July 22, 2010 in Asia, Japan, Photos

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Grilled corn, butter and salt is the perfect snack. You'll find street vendors along Odori Koen in Sapporo, and tourist stops throughout Hokkaido selling them as a Hokkaido specialty dish. This miso soup is my...

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Stuffed Anaheim Peppers with Chicken and Sticky Rice

By Naomi Kuwabara on July 21, 2010 in Asia, Japan, Photos

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I came up with the idea for this dish when I was thinking about little shishitou peppers and what I could do with them. I was wandering around my local farmer's market when I spotted...

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Ingredient in the Spotlight: Mitsuba

By Naomi Kuwabara on July 20, 2010 in Asia, Japan, Photos

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Mitsuba (Scientific name Cryptotaenia Japonica), a Japanese herb in the parsley family. It is used widely as a herb in osuimono (clear fish broth soup), Domburi (rice bowls), Nabe dishes (hot pot), and vegetable ae...

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Oyakodon (Chicken and Egg Rice Bowl)

By Naomi Kuwabara on July 19, 2010 in Asia, Japan, Photos

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If you really think about what oyako means, it's actually kind of sad. Oyako means parent and child and "don" stands for donburi or rice bowl. Donburi dishes are usually a meal on their own...

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Easy Clear Noodle Soup to Go with Your Cha-han (Fried Rice)

By Naomi Kuwabara on July 18, 2010 in Asia, Japan, Photos

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It's nice to have a little soup with your gyoza and fried rice. This soup is super easy and is ready in no time.Ingredients (Servings 2) 2 cups of water 1 + 1/2 teaspoon of chicken bullion* 25...

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Pancetta Cha-han (Fried Rice)

By Naomi Kuwabara on July 17, 2010 in Asia, Japan, Photos

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Japanese fried rice is usually served at Ramen restaurants as a side dish. My brother thinks that Ramen house fried rice is good because they incorporate their delicious broth into the rice. I don't know...

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Restaurant-Style Gyoza (Pot Stickers)

By Naomi Kuwabara on July 16, 2010 in Asia, Japan, Photos, Videos

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Gyoza is traditionally a Chinese food but it has become a favorite in Japanese restaurants throughout Japan. There are countless versions of gyoza, such as seafood, chicken, pork, beef or aibikuniku (mix of beef and...

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An Interview with Vivek Wadhwa

By Haegwan Kim on July 14, 2010 in All Countries, Japan, North America, Photos, USA

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This is his introduction.Haegwan Kim (HK); Today I’m going to talk with Vivek Wadhwa, who is a visiting scholar at the University of California, Berkeley, and a researcher at Duke University and Harvard Law School....

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Haegwan Kim

Haegwan Kim is a writer who was born in Osaka, Japan in 1989 and grew up near Tokyo where went to a Korean school for 12 years.

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Japan

Sweet Corn and Onion Miso Soup

Stuffed Anaheim Peppers with Chicken and Sticky Rice

Ingredient in the Spotlight: Mitsuba

Oyakodon (Chicken and Egg Rice Bowl)

Easy Clear Noodle Soup to Go with Your Cha-han (Fried Rice)

Pancetta Cha-han (Fried Rice)

Restaurant-Style Gyoza (Pot Stickers)

An Interview with Vivek Wadhwa

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