Dining and Cooking
6 weeks of eating through Japan...Part II
In Japanese Food

6 weeks of eating through Japan…Part II

I posted a photo dump a couple of weeks ago but there was too much more to share! 🫶

by Ok_Needleworker2438

8 Comments

  1. Ok_Needleworker2438

    1. Ama ebi with sauce made from shrimps heads and roe in Kanazawa

    2. Ankimo pureé for sashimi dipping, rice added at end to soak it up in Tokyo

    3. Dried firefly squid you reheat on a little grill with sauce in Nagano

    4. Nozawana with bonito flakes in Nagano

    5. Tripe stew in Nagano

    6. House cured meats hunted by the chef himself, deep in the northern mountains of Nagano.

    7. House cured ham ball with rice and cheese in Kanazawa

    8. Kaiseki eats in Kyoto

    9. More kaiseki wagyu in Kyoto

    10. Cabbage and clams in Kyoto.

    11. Matcha soft serve with edible flowers at a florist shop in Kyoto.

    12. Fish curry on the coast

    13. French style sea bass in Tokyo.

    14. Coffee sampler at the incredible Glitch in Tokyo.

    15. Who fried fish wrapped in pastry in Nikko.

    16. Puff pastry with bamboo shoots and veal reduction, Tokyo.

    17. Famous very old croquette shop in the mountains north of Nikko

    18. Eel donuri, Tokyo

    19. Wagyu + uni handroll, Tokyo

    20. Wagyu donabe with vegetables, Tokyo

  3. hmch17

    Glitch coffee omg… still dream about it

  6. WrongOnEveryCount

    Wow you’re eating exactly what I would want to eat. Thank you for the images.

    Where specifically did you eat the tripe stew and house cured meat in Nagano?

  7. bigboyontheblock

    That presentation of sushi looks incredible, like straight out of a high-end omakase spot. The colors and plating are beautiful. Cant imagine how good the rest of your Japan food journey mustve been.

  8. PessoaHeteronimo

    Dude, pic 18 is it meat or some kind of cake? Looks so tasty anyway