Hokkaido fried chicken : chicken thighs marinated in soy, ginger and garlic, coated with egg, flour and potato starch, then fried twice. You step out of an izakaya with the smell of fried ginger on your fingers and the urge to go back the very next day. Zangi captures that moment: […]
Miyazaki’s chilled bowl : a broth of toasted miso and ground sesame, poured ice-cold over still-warm barley rice. The air is heavy, your appetite has been gone since noon, and yet this bowl disappears in minutes. The broth comes straight from the fridge, rich with toasted miso and ground sesame, and […]
A comforting Japanese zenzai made with gently simmered sweet azuki beans and served with soft shiratama dumplings. It’s cold, your hands are numb, and the bowl arrives steaming and deep red, with a piece of mochi still puffed up on the surface. The first spoonful is sweet without being cloying, […]
Fukui’s cold buckwheat noodles topped with a generous mound of pungent grated daikon and chilled tsuyu made with kombu and bonito dashi. When it’s muggy and the meal needs to be quick, a bowl of cold noodles solves the problem in minutes. Oroshi soba is as direct as it gets: […]
Blanched okra, chilled in a light dashi, then served with a little broth and a scattering of bonito flakes. Summer clings to the skin, the appetite lags, and yet this little bowl of chilled okra disappears in three bites. The ice-cold dashi hits first, seasoned just enough, then the pod […]
Blanched spinach coated in a ground white sesame sauce that’s sweet-savory and delicately nutty. A small bowl of glossy spinach, barely warm, and the sesame already takes center stage. The ground white sesame sauce coats each leaf, mellow and lightly sweet, with a toasted nuttiness that keeps you coming back […]
A clear Japanese autumn soup, a crystal-clear dashi infused with matsutake. Steam rises from a covered lacquered bowl, carrying all of autumn: pine needles, warm spices, damp earth. Beneath the lid, the broth stays perfectly clear, barely touched with gold. A single mushroom is enough to scent the whole soup. […]
A bowl of rice topped with tuna marinated in soy sauce, mirin, and sake, brightened with ginger and finished with shiso, nori, egg yolk, and sesame. The tuna comes out of the marinade almost lacquered, a deep, glossy red. Set over barely warm rice with a pinch of nori and […]
Japanese konbini fried chicken: boneless thigh marinated with soy, garlic, and ginger, then double-fried for an irregular, shatteringly crisp crust. You spot the heated display case before you have even decided to buy anything. Famichiki comes out of its yellow-and-white sleeve still piping hot; the jagged crust crackles under your […]
A Japanese stew of thinly sliced beef or pork, tender potatoes, and onion in a delicious sweet-savory broth In the pot, soy sauce deepens the color of the broth, while mirin rounds out its edge. The potatoes slowly absorb this sweet-savory liquid, along with thin slices of meat, soft onions, […]
English
Français (French)
Español (Spanish)
日本語 (Japanese)
Deutsch (German)
Dansk (Danish)
Nederlands (Dutch)
Norsk bokmål (Norwegian Bokmål)
Italiano (Italian)
Português (Portuguese (Brazil))
Português (Portuguese (Portugal))
한국어 (Korean)
Magyar (Hungarian)
Polski (Polish)
Română (Romanian)
ไทย (Thai)
繁體中文 (Chinese (Traditional))
Svenska (Swedish)
العربية (Arabic)
עברית (Hebrew)
Türkçe (Turkish)
Ελληνικά (Greek)
हिन्दी (Hindi)