An Ordinary Japanese Guy

​ 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...