Join Culinary Backstreets

Sign up with email

or

Already a member? Log in.

Log in to Culinary Backstreets

Trouble logging in?

Not a member? Sign up!

September 15, 2017

Han no Daidokoro Dogenzaka: Move Over Kobe

By
Tokyo -- In the world of wagyu (marbled Japanese beef), Kobe beef is king. However, the demand for this fabled fatty meat has so far outstripped the supply as to send prices forever skyward. Yet lesser known varieties can be every bit as good as, if not superior to, the more celebrated Kobe cuts.Read more
Tokyo -- In the world of wagyu (marbled Japanese beef), Kobe beef is king. However, the demand for this fabled fatty meat has so far outstripped the supply as to send prices forever skyward. Yet lesser known varieties can be every bit as good as, if not superior to, the more celebrated Kobe cuts.

As with Kobe beef, the Yamagata variety is named after a place, in this case the mostly mountainous prefecture of Yamagata, which abuts the Sea of Japan in the country’s northeastern Tohoku region. But in order to be certified as Yamagata beef, simply being raised in the prefecture isn’t enough. True Yamagata beef can only come from castrated males of the Kuroge Washu (Japanese Black) breed of cattle raised within the prefecture.Read more
Hop on the train with us for a delicious journey to Tokyo’s outskirts.
September 8, 2017

Kushiwakamaru: Skewered and Pickled

By
Tokyo -- Traveling out to the Nakameguro district from central Tokyo is similar to a trip from midtown Manhattan to Greenpoint, Brooklyn. It’s not that far and there are many amusing and delicious reasons to go. Read more