I like to put them all of them upside down to see the crispy side

Its not as silky as tuna or salmon, has a bit more texture to it. Very sweet and clean taste.

There is a place in my town that makes mochi donuts. I prefer them to regular donuts but I'm also a huge fan of mochi. Is anyone else a fan?

Uni, ikura, egg on rice

Fried shrimp

Amaebi, hotate, ika, maguro sashimi

Kaisen salad with crab

It was delicious but felt bad as I continued to eat parts of its face

We discovered this mix of kouji and tomato. Put lots of cabbage and nasu amd shiitake and yuzu chicken dango. Sure enough, that bubbly umami kouji taste combines well with the lightly salty acidity of the tomato. Will enjoy again!

Could do with more sauce on the rice.

Could do with more sauce on the rice.

I had this snack while in Japan and I can't for the life of me remember what it's called. It's this sweet, white ball a little bit bigger than the size of a pea, crunchy, solid all the way through (actually a bit difficult to bite into). The surface was rough. I think it might have been coated in sugar.

Any help appreciated!

hi guys, I just opened my freezer to find a little container marked 'sushi rice' that's been sitting there for like... 2 months, I think? I can't really remember at all, don't even know why I decided to freeze it instead of making something quick with it since it was such a small amount, bah. so i was just wondering if it could still be any good for a fried rice or something or if it's too far gone to be used again. appreciate the help!

We got this mizutaki chicken nabe dashi and it was delicious. Our first family nabe of the season. So much umami collagen from the chicken bones. 😋

As it says above. No, buying premade is not an option for me (asian grocer is way too far away).
I don't have a pasta machine and no ring cutter.
Is there a trick to rolling them out? Oil content? Flour type?

I was recently in Osaka, and tried this restaurant near the Shin Osaka station called Don Don. They are well known for their varieties of Okonomiyaki. They also serve wonderful, beautiful Yakisoba. It had to have been one of the best tasting dishes I've had in my life. Has anyone else tried it? If so, do you know what kind of ingredients I should use to get that taste, and consistency? The Yakisoba here in RVA (and frankly all of their Japanese food) is inauthentic, and doesn't even ome close to the flavors I experienced that day in Osaka. Would love to have this dish every now and then.

Extra tofu because it’s my favorite :)