Tag: Food & Drink

One of Japan’s Most Celebrated Wagyu Brands

Hida Beef is a premium wagyu brand raised in Gifu Prefecture, known for its beautiful marbling and exceptionally tender texture.

Produced from high-quality Japanese Black (Kuroge Washu) cattle, Hida Beef stands out for its melt-in-your-mouth richness and deep, savory flavor.

Among Japan’s many wagyu brands, Hida Beef enjoys a stellar reputation both domestically and internationally. It’s cherished by food lovers who appreciate top-grade meat and traditional craftsmanship.

What Defines Hida Beef?

To be certified as “Hida Beef,” the meat must meet the following strict criteria:

• The cow must be a Japanese Black raised in Gifu Prefecture for at least 14 months.
• It must be certified by the Hida Beef Brand Promotion Association.
• The meat must receive a quality grade of 3 or higher (with A4 and A5 being the highest and most prized).

In other words, Hida Beef represents the pinnacle of quality in terms of breeding, environment, and care, backed by a rigorous certification system that ensures every cut lives up to its name.

Fine Marbling and a Delicate, Refined Flavor

What makes Hida Beef so special is its exceptional marbling, or “sashi” in Japanese.
The intricate layers of fat running through the meat give it a smooth texture and rich aroma when cooked. As the fat gently melts, it enhances the umami and leaves a clean, mellow aftertaste.

This balance of richness and delicacy makes Hida Beef ideal for various dishes, including grilled steaks, sukiyaki, shabu-shabu, or even eaten raw in sushi-style preparations.

Where to Enjoy Hida Beef: Takayama and the Hida Region

The best way to experience Hida Beef is to visit the Hida region in northern Gifu Prefecture, especially cities like Takayama, Hida, and Gero. These areas offer a wide range of dishes that highlight the quality and versatility of the meat.

Popular ways to enjoy Hida Beef include:

Aburi sushi

light seared slices of Hida Beef served atop vinegared rice

Skewers (kushiyaki)

a delicious and easy street food favorite

Hamburg steaks and curry rice

casual dishes with a gourmet twist

Traditional meals at ryokan or restaurants

featuring hot pots, steaks, or sukiyaki courses

Each restaurant puts its own spin on how Hida Beef is prepared and presented, making every meal a unique experience worth savoring.

Craftsmanship Behind the Brand

Behind every slice of Hida Beef is the dedication of local farmers and producers who take pride in their work.

The cattle are raised with care in a pristine natural environment, given clean water, fresh air, and quality feed.

The region also employs a rigorous traceability system, allowing consumers to know exactly where their beef comes from. This ensures transparency, safety, and trust in every bite.

A Dish That Embodies Japanese Hospitality

Hida Beef is more than just a premium ingredient—it’s a reflection of Japan’s hospitality and culinary craftsmanship.

Whether you’re visiting Gifu on a trip or sharing a special meal with someone important, enjoying Hida Beef offers a taste of both the region’s bounty and the people’s devotion to quality.

It’s a meal that tells a story—one of nature, care, and the quiet pride of those who craft something truly exceptional.

A slow and satisfying start to the day, with toast, coffee, and a little something extra

The Warmth of Nagoya in a Morning Set

In Nagoya, there’s a unique café culture known as “morning service.”
Order just a drink—typically coffee or tea—and you’ll receive a small breakfast set at no extra cost.

It’s a casual tradition that transforms a simple cup into something a little more generous.

This culture reflects a kind of everyday hospitality.
A quiet morning becomes a moment of comfort and connection—that’s what makes Nagoya’s “morning” experience special.

What Is a “Morning Service”?

In Nagoya, morning service usually refers to the time between opening and around 11:00 a.m.

During this period, cafés offer a free breakfast set with any drink order.

The classic combination is buttered toast and a boiled egg, but some places add a small salad, fruit, or even a sweet red bean spread for toast known as ogura-an.

All of this typically costs just 400 to 600 yen, the price of the drink itself.

A Local Custom with Deep Roots

Morning service began in Nagoya in the 1950s, when cafés started adding extras like boiled eggs or peanuts to coffee orders as a way to attract regular customers.
Over time, this evolved into a beloved local tradition.

Today, the morning café is more than just a place to eat—it’s a spot where locals greet each other, enjoy quiet conversation, or simply take a peaceful break to start the day.

Surprising Variety and Regional Flavor

Each café has its own take on morning service.

Some offer miso soup, mini pasta, or even rice balls alongside your drink. Others might include desserts like small cakes or jelly, creating a meal that feels closer to lunch.

One signature item is ogura toast—thick slices of bread with butter and sweet red bean paste.

The blend of sweet and savory makes it a uniquely Nagoya experience, and one worth trying at least once.

A Good Way to Begin Any Day

If you’re visiting Nagoya, trying a morning service is highly recommended.

Most cafés offer it from early morning—around 6 or 7 a.m.—until late morning.

Chains like Komeda’s Coffee are famous for their morning sets, but many smaller, family-run cafés have their own local charm.

Sometimes, the best experiences come from stepping into a café you happen to find while exploring.

With just one drink, you can enjoy the gentle surprise of a Nagoya morning.
It might become one of the most memorable parts of your trip.

The Power Behind the Sweetness – Discovering the World of Mirin, Japan’s Traditional Sweet Rice Seasoning

More than just a cooking ingredient—mirin brings depth, harmony, and history to every dish

Mirin: A Hidden Gem in the Japanese Kitchen

Mirin may not be the star of the Japanese kitchen, but it quietly plays an essential role in countless dishes. I used to think of it as just “something you add without much thought,” until I had a simple meal while traveling in Japan that tasted incredibly warm and balanced. I couldn’t quite explain it—until I realized the key was high-quality mirin.

Since then, I’ve been fascinated by the richness and depth mirin brings to Japanese cooking.

In this article, I’d like to introduce you to the charm of mirin—from what it is and how it’s made to the surprising ways you can enjoy it.

So, What Is Mirin? More Than Just a Sweetener

Mirin (also written as 味醂, 味淋, or 味霖) is a traditional Japanese condiment and sometimes even a beverage. It contains about 14% alcohol and is a sweet, amber-colored liquid rich in natural extracts. Despite its delicate aroma and gentle appearance, mirin adds bold depth and gloss to sauces, soups, and glazes.

In fact, it’s often referred to as a “sweet rice wine,” and it’s not far from the truth.
I once tried mirin mixed with soda—like a cocktail—and I was pleasantly surprised by how elegant and smooth it tasted. It’s far more than just a cooking ingredient.

The Craft of Fermentation: How Mirin Is Made

Authentic hon-mirin is crafted through a careful fermentation process. Steamed glutinous rice is combined with rice malt (kōji) and then infused with distilled alcohol, such as shōchū. The mixture is left to mature at room temperature for about 60 days, then pressed and filtered.

During this aging period, the kōji produces enzymes like amylase, which break down starches in the rice into sugars such as maltose and glucose. Since alcohol is added early in the process, it prevents yeast or unwanted microbes from fermenting the sugars, allowing the sweet flavor to remain intact.

After learning this, I gained a deeper appreciation for mirin’s sweetness—it’s not just sugary, but the result of natural fermentation and craftsmanship.

Byproducts with a Bonus: Meet “Mirin Lees”

The leftover mash from mirin production is called mirin-kasu or kobore-ume (“spilled plums”). It’s rich in sugars, amino acids, proteins, and fiber, and is often used in sweets, dressings, or even eaten with a bit of added sugar.

I’ve tasted mirin-kasu as part of a sweet dressing for vegetables and also in a gentle, creamy amazake-style drink. It’s subtly sweet and delightfully nourishing—a hidden treasure in its own right.

More Than Cooking: Creative and Healthy Ways to Enjoy Mirin

While mirin is most commonly used in cooking—adding gloss, richness, and balance to dishes like simmered vegetables or teriyaki—it has many other uses too:

• Enjoy it as a drink, mixed with soda or used in cocktails
• Use it as a natural sweetener in place of sugar or honey
• Simmer it down into a syrup to drizzle over pancakes or yogurt

Personally, I love using reduced mirin syrup on toast or in tea. It has a low glycemic index, making it a healthier option that causes a gentler rise in blood sugar.

A Quiet Artisan Behind Every Great Dish

Mirin may not shout for attention, but it brings out the best in other ingredients—adding balance, softness, and depth. When you taste a Japanese dish that feels comforting and subtly sweet, there’s a good chance that mirin is working behind the scenes.

I really admire mirin’s quiet strength and subtle presence.
It’s like a skilled artisan in the kitchen—never flashy, but absolutely essential.

If you’re curious about Japanese cuisine and want to go deeper, take a moment to notice the small bottle of mirin on the shelf. It might just be the key to unlocking the heart of Japanese flavor.

Casual, diverse, and full of local flavor—a cultural stop worth making

The Joy of Having Too Many Options

Whenever I visit a shopping mall or a train station in Japan, I find myself drawn to the food court. To me, it’s more than just a place to eat—it feels like a mini culinary journey where you can taste local flavors and soak in the everyday atmosphere all at once.

While food courts exist all over the world, Japanese food courts have their own distinct charm. They’re casual, affordable, and surprisingly full of regional character.

In this article, I’d like to introduce you to the wonderful world of Japanese food courts and share why I think they’re worth visiting—whether you’re traveling or just hungry for something new.

From Ramen to Crepes—The Menu is Endless

One of the biggest draws of Japanese food courts is the incredible variety of food. You’ll find everything from ramen, udon, sushi, and curry to burgers, Korean dishes, Chinese noodles, and a wide range of desserts like crepes and bubble tea.

Personally, I love seeing everyday comfort foods like okonomiyaki (savory pancakes) and takoyaki (octopus balls) right next to more traditional Japanese meals. It’s a mix of local taste and casual fun. Since the prices are usually reasonable, I enjoy ordering a few small dishes and sharing them with friends—perfect for trying a bit of everything.

Perfect for Solo Diners or Groups Alike

Japanese food courts are designed to be welcoming to everyone. Whether you’re dining alone, traveling with kids, or in a large group, it’s easy to find a seat and something you’ll enjoy.

When I’m traveling, and I feel like eating casually without the formality of a restaurant, I often choose the food court. One of the best parts is that everyone can order from different stalls and still sit together—no need to compromise on what to eat!

Don’t Miss the Local Flavors and Seasonal Specials

A hidden gem of Japanese food courts is the local specialty vendors and limited-time-only dishes. Depending on the area, you might find region-specific ramen, famous bakeries, or seasonal food fairs happening right inside the food court.

Whenever I’m in a new city, I always check the food court to see what’s unique. Discovering something like jingisukan lamb bowls in Hokkaido or mentaiko (spicy cod roe) udon in Kyushu makes me feel like I’ve found a delicious little secret. It’s one of my favorite travel rituals.

A Glimpse into Japanese Culture—Through Food

Beyond the food itself, Japanese food courts reflect a lot of cultural values. Cleanliness, hospitality, and thoughtful design are all noticeable. You’ll see people cleaning up after themselves, returning trays, and maintaining a calm, respectful atmosphere—even in busy areas.

I really appreciate how the atmosphere of a Japanese food court feels so well-balanced—orderly yet relaxed, casual yet polite. These small details make the whole experience feel comfortable and welcoming, and I think they say a lot about daily life in Japan.

In Summary: A Delicious and Easy Way to Experience Japan

To me, a Japanese food court isn’t just a place to grab a quick bite—it’s like a mini cultural museum where you can enjoy a wide range of Japanese cuisine in one stop.

Whether you’re short on time or looking for a casual dining experience during your travels, I highly recommend checking one out.

Personally, I love the freedom of choosing whatever I feel like eating and enjoying it my own way—it’s one of the things I enjoy most about Japanese food courts.

And who knows? You might just discover your new favorite dish while you’re there.

Beautiful to look at, delicious to eat. A special bento culture born from Japan’s railway tradition.

What Is “Ekiben”?

Ekiben (short for eki meaning “station” and bento meaning “boxed meal”) refers to special bento sold at train stations or on trains in Japan. This unique style of meal began in the late 19th century during the Meiji era, when train travel became widespread. Today, ekiben are a beloved part of Japanese travel culture.

Buying one at the station and enjoying it on the train turns an ordinary journey into something memorable.

A Culinary Journey Through Regions

One of the biggest appeals of ekiben is that each one reflects the local ingredients and flavors of the region where it’s sold. From seafood in Hokkaido to wagyu beef in Kobe, and mustard-stuffed lotus root in Kyushu, the variety is astounding.

Many ekiben are only available in specific areas, making the act of choosing and collecting them part of the travel fun.

Thoughtfully Designed Packaging and Containers

Ekiben often come in creative and artistic packages:

• Bento boxes shaped like castles
• Containers made of ceramic or bamboo
• Wrappers featuring local mascots or anime characters

These thoughtful designs add excitement even before the first bite. Some travelers even keep the empty containers as souvenirs.

Where and How to Buy Ekiben

You can find ekiben at major train stations—usually near the ticket gates or inside station concourses. They are also sold on some shinkansen platforms.

While a few shinkansen trains still offer in-car sales (mainly in Green Cars), such services are becoming less common. Buying at the station is the most reliable option.

Opening your ekiben after the train departs and watching the scenery roll by is one of the most enjoyable ways to begin a journey.

A Box Filled with Japanese Hospitality

An ekiben isn’t just a meal—it’s a beautifully packaged experience filled with regional culture, history, flavor, and craftsmanship.

They are carefully prepared to taste great even when cold, with thoughtful seasoning and wrapping that makes them easy to carry and eat on the go. These details reflect the spirit of Japanese hospitality.

If you’re traveling in Japan, trying an ekiben is a must. It’s a delicious and meaningful way to connect with local traditions—and a wonderful memory to take with you long after the train ride ends.

Wrapped in the aroma of seaweed, a small triangle of comfort holds the heart of Japan.

What Is Onigiri?

Onigiri, or rice balls, are a traditional Japanese snack made by shaping freshly cooked rice by hand, often with a bit of salt and a savory filling inside. Common shapes include triangles, ovals, and rounds, and they are frequently wrapped in a sheet of nori (dried seaweed), making them easy to eat without utensils or mess.

Inside, you’ll find ingredients like pickled plum (umeboshi), salted salmon, bonito flakes, or seasoned kelp—flavors deeply rooted in Japanese cuisine and culture. The simplicity allows the quality of the rice and ingredients to shine.

A History Carried in the Palm of Your Hand

The origins of onigiri date back thousands of years, with remnants resembling rice balls found at archaeological sites from the Yayoi period. Valued for their portability and staying power, onigiri became a staple for samurai during the Sengoku era and have continued to be a beloved part of Japanese meals—whether as a quick breakfast, part of a lunchbox, or a snack on the go.

From Tradition to Innovation

While classic Japanese fillings remain popular, today’s onigiri come in countless creative varieties. Tuna with mayonnaise, grilled meat, seasoned ground chicken, cheese—the possibilities are endless. Convenience stores across Japan make them easy to find, but specialty shops focusing on quality rice, careful preparation, and artisanal ingredients are also gaining popularity.

Specialty Onigiri Shops in Aichi

In Aichi Prefecture—especially around Nagoya—you’ll find onigiri shops that pay special attention to everything from rice selection to how each ball is shaped. Here are a few to visit during your travels:

Tashi

Handmade Onigiri from a Rice Shop

Using rice selected specifically for onigiri, this shop crafts generously sized rice balls by hand. Their lineup includes both classic and inventive flavors, such as grilled salmon, deep-fried tiny shrimp, and seared cod roe—each bringing out the natural flavor of locally grown rice.

Senju

The Original “Tenmusu”

Senju is considered the originator of Nagoya’s beloved tenmusu—a bite-sized rice ball wrapped around a crispy shrimp tempura, delicately flavored with shiso leaves and dashi. A must-try local favorite.

Namihei

Carefully Crafted with Seasonal Ingredients

Namihira combines Okinawan sea salt and a seasonal blend of rice to offer onigiri that taste just as delicious cold. With a wide variety of fillings and a dedication to hand-making each one, this shop embodies the balance of simplicity and care.

Simple Yet Profound – A Taste of Japan

Onigiri is more than just a quick bite; it’s a comfort food, a childhood memory, a taste of home, and a traveler’s companion. From the quality of the rice to the skill of the hands that shape it, each detail influences its final flavor and texture.

If you’re visiting Aichi, don’t miss the chance to try some locally made onigiri. These humble rice balls may become one of your fondest travel memories.