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Latest tokyo Stories

Beyond Sushi: Neighborhood by Neighborhood, Bite by Bite

Building Blocks: Tofu, Japan’s White Gold

By Phoebe Amoroso
Tokyo -- On the forested Mt. Oyama, only one and a half hours away from Tokyo, the sleepy atmosphere is broken by a cheering crowd. It’s mid-March and women are sitting in a row on a stage, shoveling cups of tofu into their mouths as fast as they can. It is messy, distinctly inelegant and a whole lot of mad fun.Read more
Tokyo -- On the forested Mt. Oyama, only one and a half hours away from Tokyo, the sleepy atmosphere is broken by a cheering crowd. It’s mid-March and women are sitting in a row on a stage, shoveling cups of tofu into their mouths as fast as they can. It is messy, distinctly inelegant and a whole lot of mad fun.

These women are challengers in the Wanko Tofu speed eating competition, which also sees men and children compete in respective rounds. All this, along with a gigantic four-meter pot of boiling tofu and several other street food snacks, is part of the annual Oyama Tofu Festival, which celebrates the area’s long history of producing especially delicious tofu and marks its 30th anniversary this year.Read more
December 30, 2019

Best Bites 2019: Tokyo

By Phoebe Amoroso
Tokyo -- In a few years time, one might look back at the year 2019 and feel a bit sorry for it. That’s not for lack of delicious things to eat: record numbers of restaurants continue to open, although fierce competition means around half shut their doors within two years. Read more
December 13, 2019

Building Blocks: Soy Sauce, Japan’s Super Condiment

By Lily Crossley-Baxter
Tokyo -- So ubiquitous as to be rendered almost invisible, the sticky bottles of soy sauce that decorate every table, counter and shelf in Japan are never far from reach. Both an ingredient and a condiment, there isn’t a chef in the land who would begrudge a diner a dash of the sleek black sauce – be it at a Michelin-starred sushi restaurant or a back street ramen joint. Read more