'Japan' on Serious Eats

10 Sensational Stops for Japanese Food in Shinjuku, Tokyo

If you're visiting Tokyo for business or pleasure, there's a good chance you'll be staying in the Shinjuku area. Arrive at night, and you'll feel like an alien (or perhaps a replicant?) amidst all the neon in the Blade Runner-like atmosphere. And while amazing Japanese food surrounds you, that alien feeling may challenge you in navigating the streets (addresses are difficult in Japan), not to mention the menus, and perhaps even the basic how-tos of ordering and etiquette. Read on for a list of essential Japanese dishes to eat in Tokyo and our favorite spots to enjoy them, all right in the Shinjuku area. More

Snapshots from Japan: The Tokyo Cocktail Scene

Watching top bartenders in Tokyo, I think of the Japanese tea ceremony, with its elaborate details and rules. Both reflect what Japanese call kodawari, which translates roughly to a striving for unreachable perfection achieved through relentless practice, repetition, and extreme attention to detail. More

The Food Lab Turbo: Broiled Miso Black Cod

These days, miso-marinated black cod is almost synonymous with Nobu Matsuhisa's New York restaurant, though he by no means invented the dish. It stems from a traditional Japanese preparation called kasuzuke, in which fish and vegetables are marinated in the leftover lees from sake production before being broiled or grilled. This is the fish dish to pull out when you're ready to blow away your spouse or dinner guests, but don't want to put more than five minutes of effort into making dinner. Five minutes. Really. More

Yo-Ho Brewing: A Window Into Craft Beer in Japan

Until 1994, Japanese tax laws, enacted to protect domestic brewing, set minimum production limits that instead ensured the dominance of the big four breweries Kirin, Asahi, Sapporo and Suntory. However, when those minimums were lowered from two million liters/year to 60,000 liters/year, it opened the door for craft brewing to emerge in the land of the rising sun. Since then, a fledgling, but vibrant scene has developed, and Yo-Ho Brewing in Nagano is a leading player. More

Paul Qui and the Hole In The Wall Team Talk Ramen Shop

At East Side King at Hole in the Wall in Austin, chef/owner Paul Qui, head chef Yoshi Okai, and partner Moto Utsunomiya are known for turning out slightly gonzo, supremely satisfying ramens like beer bacon miso and chicken tortilla ramen. They're also all ramen aficionados in their own right, clocking serious mileage between Texas and Japan to scope out the latest in ramen trends across the country. We talked to the trio about their most memorable bowls of all time, ramen in the US versus ramen in Japan, and more. More

The Serious Eats Guide to Ramen Styles

With the amount of regional styles and specialities out there, we're not even going to pretend that a comprehensive style guide to all of the ramen in the world is possible. But we can dive deep into ramen broths, soup bases, noodles, seasonings, toppings and oh-so-much more to give you something to noodle over. More

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