An Ordinary Japanese Guy

This was one of the dishes from my dinner yesterday. ​It’s called Tamago Kake Gohan (TKG)—literally, raw egg over rice. ​I made a small well in the center of the freshly cooked rice, which was boiled in a donabe (clay pot), and dropped a raw egg right into it. Then, I sprinkled katsuobushi (dried bonito flakes) around the egg and drizzled some soy sauce over everything. ​To finish it off, you thoroughly mix the egg in the center and the soy sauce-soaked bonito flakes right into the hot rice. ​While it’s an incredibly simple dish to make, it’s mind-blowingly delicious. ​Before I knew it, it was all gone. ​What kind of dish do you have in your country that is super simple to make but incredibly delicious? Let me know in the comments!

Yesterday, I had a tantanmen (sesame-based spicy noodles) and fried rice set at a local Chinese restaurant. ​Now that the warmer season is finally arriving, Chinese restaurants and ramen shops in Japan start serving "Reimen"—a type of chilled ramen with ice cubes in the soup. But yesterday, I didn't even glance at the cold option and went straight for the hot tantanmen. ​The rich aroma and flavor of the sesame coated the noodles beautifully, making it absolutely delicious. Tantanmen is usually known for being quite spicy, but the one at this shop isn’t very hot at all, so even people who aren't good with spicy food can thoroughly enjoy it. ​The fried rice was also excellent. It was well-seasoned, and while the texture was perfectly fluffy, each individual grain of rice remained wonderfully chewy and moist! ​The small dish in the center is zhasai (pickled mustard plant). It works great as a palate cleanser between bites, but it’s also delicious when eaten t...

Today, I had the Tori Shio (Chicken Salt) Ramen at a shop called "Guriko," which has actually been featured in the Michelin Guide. ​True to its Michelin recognition, every single ingredient in this bowl felt meticulously crafted! The soup was clear and refined yet packed with deep chicken flavor, the bamboo shoots had a surprisingly refreshing taste, the rare chashu pork brought a subtle smoky aroma, and the noodles filled the air with the scent of wheat. ​What’s more, it only cost 850 yen, which is quite affordable in this day and age. ​No wonder the shop was pretty packed with customers. ​Interestingly, while it has that high-quality taste, it’s actually a ramen chain, and the one I visited was just one of their locations. ​Their main shop is apparently in Okayama. ​According to my research, they don’t have any locations in Tokyo, but they are expanding from Aichi Prefecture toward the west side of Japan. If you ever travel to these areas, you should definitely ...

This hamburger steak and doria set was my lunch today. ​Since it’s a frozen meal, all it takes is 6 minutes in a 600-watt microwave. ​And just like that, it's completely ready to eat. ​Even though it’s so simple and effortless, I'm really grateful that I can get a proper meal with both rice and meat. ​Considering it only costs around 400 yen, the taste is more than good enough and quite delicious! ​By the way, what kind of frozen or instant meals do you usually eat on busy days in your country? Let me know in the comments!

This is the tonkotsu (pork bone) ramen I had for lunch yesterday. ​When people think of tonkotsu ramen, they usually picture famous chains like Ichiran or Ippudo, and their homeland of Kyushu. However, Himeji City in Hyogo Prefecture is actually home to a large number of tonkotsu ramen shops as well. ​Zundoya originated in Himeji and has now grown into a major chain that even has locations overseas. ​Their style of tonkotsu ramen is heavy, punchy, and incredibly satisfying, featuring a rich pork bone broth enhanced with added seabura (pork back-fat). ​Apparently, Himeji used to be a town with many factory workers back in the day. The local culture of heavy tonkotsu ramen began because these workers preferred a strong, hearty bowl of noodles after a hard day's work. ​On the other hand, tonkotsu ramen from Kyushu comes in a wide variety of styles, ranging from light and smooth to rich and deep, with some varieties being subtle enough to eat every single day. ​Even within ...

This is the ramen I had for lunch yesterday. ​It’s a chicken-gala and pork-bone ramen from a shop in Fushimi, Kyoto, that has been deeply loved by the locals since 1974. ​The sweet, mellow chicken and pork broth pairs perfectly with the rich soy sauce flavor. It has a solid, deep taste, yet it’s not greasy at all, allowing you to slurp it down effortlessly. ​The raw egg is a topping, and mixing it in halfway through adds an extra layer of thickness and creaminess to the soup. At this shop, the raw egg is a staple topping that almost everyone orders. ​If I ate this every single day, I’d definitely be consuming way too much sodium, but it’s the kind of comforting, delicious ramen that makes you want to come back day after day. ​The menu is entirely in Japanese. They only accept cash. Most of the customers are people from the neighborhood. ​It might seem a bit unapproachable for tourists, but if I could travel with you, this is exactly the kind of authentic place I’d love to t...

This is "Mekabu," which I ate as one of the side dishes for my lunch the other day . ​Mekabu is the root part of wakame seaweed. ​Since the finely chopped, slightly slimy mekabu is packed inside a seasoned sauce... ​I just drink it straight! ​This sliminess is something that mekabu produces naturally, and it contains nutrients that are great for your body, such as boosting your immunity. All of that goodness comes bursting out at once when it gets chopped up. ​While I just eat it plain, it is also delicious when mixed with other slimy foods like natto (fermented soybeans) or chopped okra. Of course, it goes perfectly with white rice too! ​People in Western countries don't really eat seaweed that much, do they? ​I kind of want you to try it, but please be careful not to upset your stomach.

​ Today's snack is Coconut Sable ! ​First released back in 1965, this biscuit has been a long-selling favorite in Japan for generations. ​Inside this slim packaging, you’ll find four individual packs, each containing four biscuits. It’s super convenient for snacking! ​The biscuits have a light, crispy texture with a subtle hint of coconut aroma, making them impossible to get tired of. I believe they come in four different flavors. ​Among them, the blue package in the photo is the "Fermented Butter" flavor, and the brown one next to it is the "Triple Nuts" flavor. ​They are incredibly affordable yet so delicious, which is why I always find myself picking them up at the store. ​By the way, what kind of long-selling snacks do you have in your country? Are there any biscuits or treats that everyone has grown up eating? Let me know in the comments!

For lunch today, I made a quick homemade curry rice using a "2-minute microwave rice pack." ​All you have to do is peel back the corner of the lid slightly and microwave it for two minutes. Just like that, you get to enjoy steaming, freshly cooked white rice! ​I transferred the rice to a plate and poured my homemade curry right next to it to complete the dish. My full lunch menu today consisted of this curry rice, yesterday’s leftover miso soup, and some Natto (fermented soybeans). ​Since rice is the staple food in Japan, we obviously cook it at home a lot. But what's amazing is that even these instant retort packs are engineered to taste incredibly good. I’m so grateful for this level of quality and convenience. ​By the way, does your country have any convenient instant food packs or microwavable meals that you use all the time? If so, what kind of food is inside? Let me know in the comments!

​For lunch today, I stopped by Hanamaru Udon ! ​Hanamaru Udon is a famous chain specializing in Sanuki Udon. Sanuki udon is arguably the most famous type of udon in Japan, originating from Shikoku island. ​The main characteristics of Sanuki udon are its thick noodles with a firm, chewy texture (Koshi), and its broth made from Iriko (dried baby sardines). While most Japanese noodle broths rely on bonito flakes (Katsuobushi), Sanuki udon uses iriko, giving it a distinct, deep flavor. ​The biggest selling points of Hanamaru Udon are definitely how affordable it is and how incredibly fast it's served. ​There are tons of flavors and toppings to choose from, but I always find myself going for Kake Udon (the most basic, simple udon with just broth). Two reasons: it’s the cheapest option, and it lets you taste the pure flavor of the dashi broth best. ​As you can see in the photo, I paired my Kake Udon with a Kakiage (fried vegetable fritter) and an Inari Sushi (sweet fried tof...

​ For lunch today, I had a bowl of ramen from Kairikiya! ​Kairikiya is a popular chain famous for its Kyoto-style Seabura Shoyu (back-fat soy sauce) ramen. ​When people think of Kyoto ramen, there are generally three main styles: 1.​The ultra-thick, heavy soup style (like Tenkaippin) 2.​The clear, refreshing pork-shoyu style (like Daiichi Asahi) 3.​The Seabura-Chaccha style, which found its roots in a legendary shop called Masutani. ​Kairikiya’s roots trace back to that Masutani lineage. ​So, what does "Seabura-Chaccha" mean? Seabura means pork back-fat, and Chaccha is the onomatopoeia for the sound made when shaking a strainer to tap the fat directly into the bowl. This method infuses the savory chicken-broth-and-soy-sauce soup with the natural sweetness of the back-fat, making it incredibly delicious! ​While staying true to its roots, Kairikiya has evolved its own unique menu. The bowl I ordered today is a rich, deeper version of their standard shoyu ramen, pack...

Today, I treated myself to some Matcha Soft-Serve Ice Cream! ​The ice cream itself has a subtle, gentle matcha flavor, but it’s dusted with a generous topping of pure matcha powder. This dusting allows you to experience the rich, deep bitterness of green tea right away. ​The contrast between the mild base and the intense powder was absolutely delicious. While a deeply concentrated matcha flavor is great, I also really enjoy it when it's just a light, fragrant hint. This style was the best of both worlds! ​I enjoyed this one sitting down inside the shop, but they also offer a takeout version meant for eating while walking around. However, the takeout one probably doesn't include the matcha powder on top, since it was a bit cheaper. ​Matcha is incredibly popular all over the world right now, but of course, it’s a massive favorite in Japan too. In fact, matcha-flavored sweets have been a constant trend here for as long as I can remember. ​Because matcha comes in a fine...

If there’s one vegetable that represents the most budget-friendly ingredient in Japan, it’s definitely Moyashi (bean sprouts). So, for my meal today, Moyashi is the star! ​The best thing about them is that they are incredibly delicious just by stir-frying. No complaints there! ​The process is simple: 1.​Heat some oil in a frying pan until it’s nice and hot. ​ 2.Dump the sprouts directly from the bag into the pan. 3.​Stir-fry for about 1 minute and 30 seconds. ​Today, I seasoned them with salt, pepper, and some chicken stock granules. And that’s it—dinner is served! ​Whether you sauté them with butter, season them with soy sauce, or stir-fry them with miso, Moyashi is a truly versatile vegetable that always has the backs of ordinary families in Japan.

​Do you know what this is? ​This is actually a dried persimmon, known in Japan as Hoshigaki. ​In their raw state, these specific persimmons are too bitter (astringent) to eat. However, when peeled and hung to dry in the sun, the bitterness vanishes, leaving behind only an intense sweetness that was hidden inside. ​As the moisture evaporates, the texture becomes dense and chewy—it's actually quite similar to a date. The white powder you see on the surface isn't mold; it’s the natural sugar from the fruit crystallizing on the outside. It is incredibly sweet and delicious! ​During the seasons with stable weather, you can still see strings of persimmons hanging under the eaves of ordinary houses in Japan. You can even find "bitter persimmons for drying" sold at local supermarkets for people to make their own at home. ​I actually tried making them myself a few years ago. It’s surprisingly difficult because if the conditions aren't just right, they can get m...

I made Yakimeshi (Japanese fried rice) today! ​Cooking at home lacks the high-intensity heat of a professional restaurant kitchen, so it might not be exactly the same as what you get at a shop. Still, I did my best to make it as delicious as possible! ​When making Yakimeshi at home, there are no strict rules for ingredients. You just use whatever you happen to have at the time. Today’s version included onions, carrots, green onions, and eggs. For the seasoning, I went with soy sauce. ​Depending on my mood, I sometimes use salt, pepper, and chicken stock granules instead of soy sauce. ​"I have leftover rice!" "I have a few stray vegetables!" "I have eggs!" ​That’s usually the spark that makes me decide to cook Yakimeshi. ​I’m sure there are similar dishes all over the world—simple, delicious meals born from a "let's use what's left" mindset. I wonder what they are in your country?

​I found this poster on the wall of a cafe's restroom. ​The evolution of toilets in Japan is quite unique. We have Washlets (bidet seats), heated toilet seats, and even a "flushing sound" feature to mask any noises. While these functions are everyday basics for us, they seem to be quite a surprise for people visiting from abroad. ​One phrase on this poster really resonated with me: " More alone time than on a desert island. " ​I totally agree! But that feeling of comfort is only possible because everyone makes an effort to keep the space clean. A restroom can only be a truly relaxing sanctuary when it is well-maintained. ​Let's all keep the restrooms in Japan—and around the world—clean for the next person!

​ I was craving pizza this morning, so I made some Pizza Toast for breakfast. ​You might have something similar in your country, but did you know that Pizza Toast actually originated in Japan? ​Back in the Showa era (mid-20th century), pizza was considered a luxury food and wasn't something you could easily find. It’s said that a coffee shop (Kissaten) in Yurakucho, Tokyo, first came up with the idea because people wanted an easy way to enjoy the flavor of pizza using the bread they had at home. ​I made mine by spreading ketchup on a thick slice of Japanese white bread and topping it with onions, green peppers, sausages, and a generous layer of cheese before toasting it. ​I've heard that in the U.S., there are similar quick snacks using thin bread, but in Japan, it’s a classic "Kissaten" menu item characterized by that signature thick-cut bread. ​While it’s easy to make at home like I did today, many traditional Japanese coffee shops still ser...

​ Today, I went out for Zaru Soba (chilled buckwheat noodles). ​Soba has been a beloved staple in Japan for centuries. It’s quite versatile—you can enjoy it chilled on a bamboo sieve (Zaru) or served in a hot broth. The toppings are endless: tempura, eggs, beef, or even mixed with curry! Some purists even enjoy chilled soba with just a pinch of salt to appreciate the natural flavor of the buckwheat. ​One interesting thing about Japanese noodle culture is the regional difference in broth. ⭐️​Kanto (Eastern Japan/Tokyo): A strong, dark broth flavored with dark soy sauce. ⭐️​Kansai (Western Japan/Osaka & Kyoto): A light, clear broth where the "Dashi" (soup stock) takes center stage. ​People from Tokyo often find Kansai broth a bit too light, while people from Kansai (like in this shop) might find Tokyo’s broth a bit too salty! ​In the photo, you see my Zaru Soba set. The dipping sauce is hidden under the small dish containing green onions and a tiny quail egg. Yo...

This is Anmitsu! ​Its roots go back to a dessert from the Edo period called Mitsumame, which consisted of red peas, agar jelly (Kanten), and soft mochi (Gyuhi) topped with sweet syrup. When you add "Anko" (sweet red bean paste) to that, it becomes Anmitsu. ​The one in the photo is a modern version, topped with fruits and whipped cream. It looks beautiful as it is, but the best way to enjoy it is to mix everything with the agar jelly and syrup hidden at the bottom! ​Every ingredient is sweet, yet they all have different textures and flavors. It feels like a little bit of luxury in every bite. ​While you can easily find Anmitsu at supermarkets and convenience stores across Japan today, it is said that the modern version first started at a long-established dessert shop in Ginza, Tokyo, during the early 20th century. ​If you have a sweet tooth, you should definitely try it!

​ I had dinner today at a restaurant called "Katsuya," which specializes in Katsudon (pork cutlet bowls). ​In the photo, you see a bowl of Katsudon and a side of Tonjiru. ​Katsudon consists of a crispy deep-fried pork cutlet simmered with eggs in a sweet and savory sauce, all served over a bed of white rice. Katsuya provides this at a very reasonable price, and it’s consistently delicious! ​The best way to eat it is to take a big mouthful of the sauce-soaked rice, egg, and cutlet all at once. To me, that’s the literal flavor of happiness. ​Tonjiru is a miso-based soup packed with pork and plenty of vegetables. The flavors from the meat and veggies melt into the broth, creating an incredibly rich and savory soup. I love Tonjiru so much that I often make it at home, too. ​Man, dinner today was so satisfying! 😊