Category Archives: FOOD

Guest Post for Japan Australia

Japan Australia is looking for guest posters. If you are a blogger or content creator who is passionate about Japan travel and culture, we’d love to have you contribute an article to our website.

Japan Australia is one of the top expat blogs about Japan with a strong readership and following. We were recently included in the 25 Best Japan Blogs to Follow in 2019 by JapaneseUp, as well as being selected as one of the Top 15 Japan Travel Blogs, Websites & Newsletters to Follow in 2019 by Feedspot.

Joining the Japan Australia team, could be a great opportunity for you to get some exposure for your own blog and writing.

We are looking for the following:

1. Content on Japan travel, culture, food.
2. Well-written and high quality original articles.
3. Posts will need to be around 400 – 800 words.
4. Submitted in a Word document with 2-3 original or creative commons images in a zipped folder.

Please complete the Google Form to apply.

Thank you in advance and we look forward to receiving your applications.

John Asano

Japan Australia

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Fiery and Fun Tantanmen in Ginza: 175°DENO


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 or Black Sesame
  • Spice & Shibire (numbing pepper) Levels
  • Soup or Soupless

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.

White Sesame with Soup: ¥950

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.

Black Sesame without Soup: ¥950

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.

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Dining Diary - Rocky Kanai: Shibaura


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


Recipe: Sweet Lemon Bars With Biwa (Japanese Apricot)

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:

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A post shared by Pie Queen (@piequeenjp) on Jun 8, 2019 at 2:06am PDT

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.

  • ½ c sugar
  • ¾ c butter (softened; unsalted or salted)
  • 1 ¾ c all purpose flour

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


Nissin’s New Kansai Cup Noodle Factory

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, […]

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