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175°DENO Tantanmen dishes up stylish white or black sesame tantanmen. In Tokyo, you can conveniently find them in Ginza, Shinjuku, Kanda and Hongo.
175°DENO Tantanmen has its roots in Sapporo, Hokkaido. They source the finest Sichuan peppers and blend them with homemade raiyu chili oil in a zesty chicken soup.
When ordering, you can customize your tantanmen accordingly:
White Sesame Tantanmen
Their white sesame tantanmen base is on the creamier side, with decorative peanuts and little bits of dried shrimp for crunch and bitterness.
With the (hot) soup, the shibire numbing peppers are more intense. With soup, round noodles are used.
Black Sesame Tantanmen
The black sesame tastes completely different. It has a more hickory and smoky flavor and is more grainy and coarse.
If you order it soupless, the overall temperature is less hot. The numbing pepper therefore stands out less. With soupless you’re also treated to thicker, flat fettuccine like noodles.
While it may look like any of hundreds of other late-night, super-cheap izakayas, Rocky Kanai serves surprisingly good food at very budget-friendly prices. Tender, fatty charcoal-grilled “black pork” served with yuzu-kosho is a specialty of the house and is a perfect drinking snack. Other menu highlights are the grilled beef tongue and the cilantro-smothered pork dumplings, and even simple starters like “Black Cucumber Tataki” are quite appetizing.
Drinks include cheap shochu cocktails, Suntory Malt’s on draft, and a handful of featured sakes of the month. The two-floor izakaya provides both table and hori-kotatsu seating, and the atmosphere here can get very lively as the night progresses. Budget around Y2000-2500 for ample food and drink. There’s also a five-hour Happy Hour drinks menu from 1-6pm if you want to start celebrating early, and of course there are numerous open-bar party plans. …continue reading
Welcome to Savvy Tokyo‘s “New Approach to Cuisine” series: our awesome challenge of incorporating traditional Japanese food into our baking and cooking repertoire, all presented to you by yours truly, Amya, aka the Pie Queen.
Seasonal fruits and vegetables are plentiful in Japan and so here I am doing what I do best — tweaking recipes to come up with food I truly miss. Today, I’m introducing one very special fruit I’ve only seen in Japan: biwa (びわ). I’d like to refer to biwa as Japanese apricots though the taste is slightly different than the typical apricot you’re probably used to from back home — wherever home is, really! Consider biwa a softer, sweeter, less tart apricot. The formal name of this fruit is loquat, but… since that doesn’t give us much extra information, here they are:
Biwa is one of the most easily accessible and delicious Japanese summer fruits that can be turned into any fabulous desserts you can think of. I paired it with lemons and couldn’t be happier. The lemon custard is tart, pucker-inducing deliciousness and the biwa adds soft, tangy-sweet goodness. A sure crowd-pleasing addition to your brunch, lunch, tea or dinner.
Here’s how to make yours!
For the crust
This is a shortbread crust. It’s a softer version of shortbread—melt in your mouth, break apart but in the best way—super easy to make.
Mix together by hand. It will result in a very soft, sticky mess. Pat into a square or rectangular dish (I usually place oven paper down just to …continue reading
Source: Spoon & Tamago
We’ve never wanted to peel off the lid of a building as much as this one: Nissin’s new Cup Noodle Factory in Shiga Prefecture of Japan’s Kansai region. This is the company’s first new factory in 22 years and at 100,000㎡ (approximately 24.6 acres) it stands as one of Japan’s largest food factories. Nissin is, […]