The Eel Deal in Tokyo

December 31, 2018

The thought of eating unagi (freshwater eel) can be off-putting, yet the super-fragrant, umami-tasting, velvety-textured delicacy is one of Japan’s prized foods. In Tokyo the eels are split from the stomach side for cleaning and then steamed before being grilled over charcoal and lavished with a finishing sauce, gleaming and sequestered in a covered lacquer box or ceramic bowl.

October 2, 2019 As the Senbei Turns (0)
Making senbei (Japanese rice crackers) from scratch is a very labor intensive process, […] Posted in Tokyo
July 22, 2019 Sightly Seafood at a Tokyo Fish Market (0)
Wonderful spreads of the freshest catches are among the swirling array of visual […] Posted in Tokyo
June 27, 2019 Delicious yakitori in Tokyo (0)
While the word yakitori translates to “grilled chicken,” it can refer to any kind of […] Posted in Tokyo

Published on December 31, 2018

As the Senbei Turns

Tokyo | By Mairi Wallace

TokyoMaking senbei (Japanese rice crackers) from scratch is a very labor intensive process, as we learn on our Tokyo walk, but the end result is worth it – when we open a pack of these homemade crackers, we end up eating them all!

July 22, 2019

Sightly Seafood at a Tokyo Fish Market

Tokyo | By Ansel Mullins

TokyoWonderful spreads of the freshest catches are among the swirling array of visual delights witnessed on our Tokyo walk. Oh, did we mention there's lots of eating involved as well?

June 27, 2019

Delicious yakitori in Tokyo

Tokyo | By Phoebe Amoroso

TokyoWhile the word yakitori translates to “grilled chicken,” it can refer to any kind of grilled, skewered food, all of which are cooked slowly over charcoal. On our Tokyo Time Machine culinary walk, we explore this among many other specialties.