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Anago (saltwater conger eel) is the less-fatty, seafaring brother of the more well-known unagi, or freshwater eel. It’s also significantly less rare, with unagi hovering on the endangered species list for years, making…

Ask a person outside of Japan what comes to mind when they think of Japanese food and they’ll probably say sushi. In fact, sushi as it’s known today is referred to as Edomae…

This protein-rich stew is eaten in large quantities by sumo wrestlers during their weight-gaining phase. The soup is usually made from dashi or chicken stock, and the hotpot predominantly features chicken. That’s because…

Bread, or wheat for that matter, has a historical significance in Japan. The nation was introduced to bread in the 1850s when the country opened its doors to the West, but it didn’t…

A small fishing town in Eastern Tokyo, Fukagawa flourished in the Edo period (1603-1868), thanks largely to the abundance of high quality asari (short-neck clams) and oysters found in local waters. Back then,…

A type of pan-fried batter or savoury pancake, monjayaki is Tokyo’s answer to okonomiyaki, the iconic dish of Hiroshima and Osaka. Monjayaki retains a slightly runny appearance much like melted cheese even when…

Literally meaning ‘oil noodles’ (don’t worry – they’re less greasy than you might expect), this dish was born around Musashino in western Tokyo. Both noodle joints Chinchintei and Sankou claim to be the…

Tsukemen means ‘dipping noodles’ in Japanese. The noodles and broth of this ramen are served in separate bowls and you simply dip the former into the latter and happily slurp away. It was…

The clue is in the name, a portmanteau of ‘tempura’ and ‘donburi’. Tendon is therefore a bowl of white rice topped with deep-fried seafood and vegetables. Today, tempura has evolved into a cuisine…

Tourism in Japan has been given a major boost since Tokyo won its bid to host the 2020 Olympics. A record 19.7 million tourists visited the country in 2015, with many spending time…