Japanese food

There Are Rules To Eating Sushi Properly. That Much We Can All Agree On.

Few things spark controversy like raw fish on rice
Apr 3, 2015 10:30 am

People have very strong opinions about sushi. That much is clear. But the proper etiquette involved in eating the stuff is the subject of intense debate. Come along as we sift through the various sushi-eating rules in search of consensus, as well as the perfect amount of soy and wasabi.

This Japanese Beer Commercial Is Willy Wonka Meets Jiro Dreams Of Sushi

Go ahead, drum along with chopsticks. It's cool.
Mar 19, 2015 3:00 pm

Sushi is unlike sausage in that absolutely everyone likes watching how it’s made. If you’re the kind of person who pulls up a seat at the bar by the chefs, you’re going to love Kirin Ichiban’s new video. And yeah, it kind of sounds like Willy Wonka’s Sushi Factory in there, but who knew grating fresh wasabi could be so...percussive! 

For The Love Of Uni! California Restaurant Group Goes All In.

Special sea-urchin menus are in the works
Feb 25, 2015 2:30 pm

Uni is one of the most polarizing foods out there. Some just cannot get enough of its delightfully slimy texture and creamy, buttery flavor, while others shiver at the mere thought of slurping up a sea urchin’s reproductive organs. If you happen to fall into the former group — as we do here at Food Republic — you'll be thrilled to learn that West Coast mini-chain Chaya is planning a limited-time-only menu composed entirely of innovative dishes starring uni.

A Quick Reminder About Why You Should Be Eating A Lot Of Soba Right Now

Think of it as ramen's healthier, tastier cousin
Jan 8, 2015 1:00 pm

As bitter cold sets in pretty much everywhere, meals composed of filling comfort food will become the norm for much of the country. And while many will undoubtedly opt to slurp large bowls of piping hot ramen noodles in various meat and vegetable-based broths, fewer will try out the noodle that we like to call Japan's most underrated: soba. Hear us out for a minute while we tell you why you should consider skipping the former and springing for the latter.

Watch A Japanese Company Flash Fry Shrimp Using A High Powered Cannon

This is how you advertise wireless service
Dec 1, 2014 4:00 pm

Theoretically, you can direct high-powered airborne shrimp through airborne breading materials before they hit a wall of fire to be flash-fried. That was all Japanese wireless carrier NTT Docomo needed to know. Their tireless scientists developed a cannon that blasts those poor crustaceans right through the gauntlet. Don't get too startled when the thing goes off.

NYC: Sushi Dojo's Izakaya Is Opening Next Week

David Bouhadana's second Japanese spot is days away
Nov 14, 2014 3:01 pm

It’s been exactly a year since we sung the praises of a relatively new, mostly unknown, fully unassuming Japanese restaurant called Sushi Dojo in the East Village. Fast forward to today and the joint has become one of the darlings of the city’s sushi world. And now, there will soon be a new place to convene at for Dojo enthusiasts. Bouhadana is opening Dojo Izakaya — a casual offshoot serving non-sushi dishes — in nearby Alphabet City. We have details and info.

The Benihana Folks Debut Sorba, A Brand-New Bowl Of Noodles

Watch out, fancy ramen, KOA's sorba noodles rock!
Oct 30, 2014 4:00 pm

There's no food enthusiast on earth who doesn't go weak at the knees for a steaming bowl of Asian noodles. New Yorkers only ever demand what's new, so hit KOA in NYC's Flatiron District and meet sorba, your new favorite comfort food with a twist that's distinctly Japanese (and healthier than a fried pork cutlet). With Iron Chef Yuji Wakiya at the kitchen helm, this is one dish you can't just Yelp and wait in line for.

Yuzu Is About To Explode In Popularity In The United States. Here's Why.

The aromatic fruit is less tart than other citruses
Oct 28, 2014 9:00 am

A contingent of New York’s most respected food journalists gathered for lunch earlier this month at the Bouley Test Kitchen in TriBeCa. Chefs David Bouley of the city’s eponymous French restaurant and Isao Yamada wowed the crowd with a luxurious five-course menu. But the group wasn't assembled for the various preparations of caviar, oysters and uni. It had gathered to learn more about yuzu, a citrus fruit whose popularity is rapidly growing outside of its home continent of Asia. Read on.

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