From venerable roots in the Ottoman Empire to the modern matcha latte, cafe culture is a phenomena found across the globe. Japan has naturally made the concept its own, with a few unique additions here and there. While Japan has more than its fair share of expert barristas and finely brewed espressos, join us as we take a look at Japan’s top 5 pop-culture cafes!

5. Gundam Cafe

Japan loves tie-ins in a way that Western anime fans can only dream of. While there are lots of different pop-up anime themed cafes in Japan and Asia, the Gundam Cafe in all its guises may be one of the longest running. Will you go for a SEED ‘Chosen Future’ (curry rice)? Or a Wing ‘Lost Princess’ (mango and calpis alcohol free cocktail)? Gundam Cafe serves the normal range of Japanese cafe and family restaurant food, with items like curry rice, napolitan spaghetti and cakes being the most common. However, the presentation is something else.  For example, while it may be lip smacking, we’re not sure exactly how that hayashi rice is evocative of Kira from Gundam SEED. Officially the poached egg represents torii, his in show mechanical bird, and the cheese is for Kira’s niceness… well, either way it looks delicious!

4. Robot Restuarant

Ok, ok, we said cafes, but this restaurant is amazing enough that we don’t care! It’s our list and we’ll include amazingly over the top and probably limitlessly expensive to run restaurants if we want! This is what the Terminator was warning us about! Who would have thought skynet would be so…sparkly? Sadly, the robot restaurant doesn’t feature robot dinners too, unlike some Japanese restaurants which have vending machines from which you purchase your meal ticket before handing your order to the staff. Robot Restaurant has a much more bento style thing going on. I guess even in the robot future everyone loves bento!

3. Vampire Cafe

Definitely no sparkly vampires here! Tokyo’s Vampire Cafe is old school. Its interior should be familiar to all fans of gothic literature, metal bands or visual kei. There are various set available for people planning parties with friends or celebrating birthdays. Our favourite though, is the anniversary plan which features a lovely coffin shaped dessert! No better way to say “Thank you darling, for marrying me!” The Europe inspired food featured at the Vampire Cafe is nothing to be sniffed at, with dishes befitting such an atmospheric location. Garlic lovers, however, should probably look elsewhere. Vwah, vwah, vwah!

2. Maid Cafe

You know when you get home and your flatmate stomps up to you and shouts “Who left all the plates in the sink? I’m not your maid!” and you sigh and you think, if only there was some fairy godmother out there who would cook you a delicious meal, make a fuss over you and then do all the washing up while dressed incredibly impractically. Well, for a specific service charge and a bit of a queue the amazing world of the maid cafe is waiting for you! Maid cafe must try: having something cute written on your omurice with squirty ketchup. No, we’re serious. Once again maid cafes also have food that would be equally at home in a family restaurant, with old favourites like omurice and hot cake pancakes being popular choices. This is probably because the ways in which you can make a ham sandwich, for example, cute or decorate it are severely limited. And a mentioned above a maid cafe lunch without some ‘moe~~’ is no made cafe lunch at all!

1. Cat Cafe

Do you long to have a cat of your very own? Perhaps you just want to pet cats without all the 5 a.m. wake ups and kitty DIY curtain redecoration? But what if you could do all of that and eat cake at the same time? Enter the cat cafe! The first cat cafe was established in Taiwan, but it didn’t take long for Japan’s legion of cat fans to embrace the concept and open their own all across Japan. Although a cat cafe has previously already made its way to Vienna, cat cafe fans in the U.K. will be glad to know even London has its very own cat cafe now!

OMG! Is that a bagel?

Unlike its British pal, Japanese cat cafes tend to be light on the food and drink. The cats are the stars after all and as pet owners we appreciate the lightening speed at which an unattended snack can vanish! You don’t have to travel to Japan to enjoy Japanese cafe culture though! For those on a budget we suggest getting out your favourite cosplay outfit or kimono, digging into a big box of Pocky, Meltykiss or Kitkats with a bottle of ramune and cracking open a copy of Gothic Lolita Bible!

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Thanks to shardsofblue at Flickr for the Kira hayashi rice image.

Thanks to ryumu at Flickr for the maid cafe omurice image.

Thanks to Danny Choo at Flickr for the robot restaurant image.

Thanks to Masaru Kamikura at Flickr for the Gundam Cafe display image.

Thanks tohitoyam  at Flickr for the robot restaurant food image.

Thanks sprklg at Flickr for the cat cafe image.

Sound the klaxons another ‘superfood’ has arrived! But what is yuzu and what do you ‘yuzu’ it for? We’ll show you how to enjoy this great citrus that has been loved in Japan for centuries and the real facts behind the hype. So join us as we … discover yuzu!

What is Yuzu?

The Daily Mail called yuzu the ‘taste of 2014′, but this aromatic citrus fruit has been enjoyed in Japan for many, many years.  Tasting a bit like a cross between a grapefruit and a mandarin, its got a really tough skin and aromatic smell. Yuzu is in season during winter, which makes it a favourite cold remedy. Yuzu actually contains 3 times as much Vitamin C per 100g as lemons, so even if it doesn’t cure your cold you may still end up healthier!

Make Everything Delicious!

Okay so you’ve got some yuzu, what on earth do you do with it? Well, for starters if you do get hold of a whole yuzu, don’t stick your teeth straight in! A little yuzu goes a long way, and unlike a mikan tangerine, it’s a bit too sour for most people to want to dig in with no-prep. Yuzu is usually prepared as an accent juice or peel or preserved as a sweet or liqueur.

Enjoy Yuzu – Sweet

• Any traditional citrus pud will be made 10x better with a bit of yuzu. Don’t believe us? Try our yuzu sorbet or yuzu macarons recipes.
• Yuzu is an incredibly popular addition to cocktails in Japan. Whether you use a little bit of yuzu juice to add a touch of sour to or enjoy some yuzu liqueur on the rocks, it’s not to be missed. You could even use some yuzu salt for your margaritas!

Enjoy Yuzu – Savoury

• Yuzu juice can also be fantastic in dressings. Its light and refreshing tang makes it great on both vegetables and meat, and adds a really summery touch to dishes lacking a bit of pizzazz.
• Ok, so we’re going to let you in on a little secret that even fancy food columnists don’t seem to have cottoned on to – yuzu kosho. Made from yuzu peel and pepper (chilli that is, regardless of what the internet may tell you!) Yuzu kosho is salty, citrusy and with a refreshingly peppery bite. You can mix it into dressings and sauces, use as a marinade for meats, you can even pop some on your ramen! If we could only have one condiment (including Kewpie!) this would be it.

Bonus Round!

Yuzu’s not just great for eating, you can put it in your bath too! Yuzu releases its oil containing nomilin, believed to have a wide range of health benefits, when placed in the warm water. Plus it smells pretty amazing too. Taking a yuzu bath is also supposed to give you wealth and good health too… hopefully so you can take many more yuzu baths!

Can’t make up your mind about how you like your yuzu? Don’t worry we’ve gathered together the best of all things yuzu in our special Mad About Yuzu set! If you’re already a yuzu aficionado, check out all the cool yuzu products in our special yuzu category.

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Thanks to dreamcat115 at Flickr for the yuzu tea image.

Thanks to sun_summer at Flickr for udon restaurant image.

Mother’s Day is around the corner and if you’re past the age of scribbly cards (what are we saying, scribbly cards are also brill) you may be looking for a way to make someone’s day a bit more special than lovingly made burnt toast. Never fear! We’ve picked out all the coolest stuff from Japan that’s sure to be loved by mums, nanas, aunties and all around awesome special people on Mother’s Day.

Sophisticated Sake

Take a bold step forward from last year’s offie cava and transport mum to a swanky Tokyo bar via her tastebuds! (Bill Murray not included, sorry).

• Mum the type that enjoys a good night in with a film or the latest hardback? Treat them to a Peach & Plum, You’re No. 1 fruit liqueur and chocolate set. Plus, both liqueurs contain beautifying ingredients, letting you both rest easy when the choccies disappear at lightning speed.

• For mums that appreciate the finer things in life, try Naha Shoten “Lady Chic” junmai genshu sake. Because obviously they’re a) a ‘chic lady’ and b) the sake is just as well made as the awesome bottle.

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Chocalicious

Our chocolate comes in all kinds, just like mums! Japanese chocolate runs the gamut from fun and to luxuriously indulgent, and let’s face it, someone this special deserves more chocolate in their life.

• For sophisticated ‘oh go on, just one’ mums we recommend a Meltykiss Gift Box or our Hair, There & Everywhere set, matcha Meltykiss with a lovely flower hair clip.

• For those who like to walk on the wild side, how about a Japanese KitKat assortment or fruit themed Pocky set?

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Make Mum a Matcha

Why not replace the watery cuppa with mum’s breakfast in bed with a nice matcha latte? If your special person enjoys a brew, treat them to a completely luxurious cup with some Japanese tea.

• If your mum’s the afternoon tea type, how about a tea break or afternoon tea set?

• And of course, for all the matcha maniac mums, you couldn’t do better than a ceremonial matcha tea set or luxury tea selection set!

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Foodie Kits & Serveware Bits

Whether your mum is a whizz in the kitchen or you’d just like to treat them with a home cooked meal, you can’t go wrong with a scrummy Japanese food kit or some nice plates and bowls to serve it on.

• Mum who makes a bee-line for the design store every time you go shopping? Try pink and blue matching bowls in a traditional sashiko pattern. Cool mid-century styling… but also dishwasher safe.

• Foodie type? Spent 3 hours driving last sunday to get a type of pastry that ‘you just have to try!’ only to scoff it all in the layby? Show off your sushi skills (or let them sharpen their own) with a premium wrapped sushi gift. Bonus point: even the wrapping is re-usable, so good for eco-mums too.

If this little lot’s still got you scratching your head, remember this is but a tiny sampling of the cool things available in our Mother’s Day gift selection. For example, why not introduce them to Japan’s answer to Delia, Harumi Kurihara? Either way, we’re sure whatever you do for Mother’s Day will be the best thing ever (… until next year!)

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Dashi is a very commonly used ingredient in Japanese cooking. But what is it and why is it so popular? Read on to find out all about dashi and why this traditional Japanese ingredient has become so popular with Western chefs.

What is Dashi?

Dashi is a stock, broth or bouillon made by simmering ingredients like bonito flakes or konbu kelp in water. There are many different kinds of dashi! The most common type of dashi is made from bonito flakes and konbu kelp, but it can also be made from dried anchovies or sardines, shiitake mushrooms or konbu kelp on its own. There also many different variations on how exactly dashi is made, with many chefs preferring to change the temperature, simmering and steeping times according to their own precise requirements.

Don’t worry if you’re a home chef though! There are many different kinds of instant dashi available, with varieties available for those who prefer vegetarian or organic dashi, require MSG free dashi or want dashi for a specific dish like noodles or stewed dishes. All you need to do is add hot water!

If you’d like to try making your own dashi from scratch you can find all the information you need in our homemade dashi stock recipe.

Why Use Dashi?

Dashi is so widely used in Japanese cuisine because it contains lots of umami. Umami is the ‘fifth taste’, alongside salty, sweet, sour and bitter and was first scientifically identified in 1908. The natural umami found in foods is normally structured as glutamic, inosinic or guanylic acid. Dashi also acts on the taste buds via the same mechanism as sugar and fat, not surprising then that people love the taste! Thanks to these properties dashi can easily be used to make healthy foods more satisfying or to reduce salt in a recipe, without reducing the amount of flavour in the finished dish.

What Can I Use Dashi For?

Here are just some of the dishes dashi is used for:

• Miso Soup
• Katsudon Rice Bowl
• Nikujaga Rice and Potato Stew
• Tendon Tempura Rice Bowl
• Vegetable Gyoza
• Kenchin Vegetable Soup
• Bukkake Udon Noodles

Here are some recipes inspired by European cuisine that use dashi to give an extra flavour hit:

• Bouillabaisse Avec Dashi
• Dashi Bruschetta
• Mushroom & Cream Pasta with Dashi
• Grilled Salmon with Mayonnaise Dashi Sauce

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Inspired to try dashi? You can find a wide range of dashi powders and everything you need to make your own dashi from scratch at Japan Centre. We also have a big selection of recipes to make it easy to find tasty dishes with everyday Japanese products like dashi.

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Have you heard of popin’ cookin’? This candy craze has been sweeping the internet (well the tumblr-y, youtube-y parts anyway) where you use a kit to make your own sweets or savoury snacks. Most are gummy sweets in the shape of something different, like fruit gummy shaped like sushi! However some, like the curry kits, make real, tiny, portions of whichever food it’s meant to be! Whoa! Interested? Join us as we attempt (and fail miserably) to create our very own Popin’ Cookin’ masterpiece!

Popin’ Cookin’ Candy Bento Set

The Popin’ Cookin’ bento set offers a good mix of sweet types with gummy veg, soda flavoured onigiri and orange flavoured kara age chicken (with a texture between gummy and chewy cotton candy), and grape flavoured soft spaghetti. Despite our incompetence this kit is actually very straight forward, but we’d definitely recommend helping out any younger kids making this to avoid tears.

When we first started this blog post, we wanted to create a useful guide to making Popin’ Cookin’ items (also we LOVE gifs), but unfortunately our results were less than appetizing or instructional. So rather than telling you how to make this, let our disaster serve as some tips on what NOT to do.

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1. Get Crazy with the Water

Make sure you double check how much water you add to each section, it’s easy to mis-read and end up gummy soup! *cries* If you added the right amount of water but your gummy is looking a bit wibbly wobbly still, leave it a bit longer. Worst comes to the worst and it gets too gummy you can just pry it out and straight into your mouth!

2. Stir Like You’ve Never Stirred Before

The mixture will start to set as soon as you add the water, so get stirring quick! If you don’t there’s a chance your gummy will end up all lumpy, as was our fatal mistake with…

On the other hand, be careful with your mixing. Get too enthusiastic and you’ll have candy overboard, and end up with tama-broc-onigiri.

3. Be Careful with Your Pouring

If you’re a ‘colour outside the lines’ kind of guy or gal don’t worry too hard about this, but it’s quite easy to go crazy with the pouring and get multi-coloured gummy. The bento candy set comes with ‘sesame’ for the panda onigiri and it’s really easy to get it everywhere! Also, unlike the gummy mix it doesn’t dissolve, so you can make candy goma-ae if your really want to get arty. (This is what we decided happened when we got ‘hairy’ broccoli.)

4. Onigiri Overboard

The onigiri sweets are slightly different to the gummy hotdogs and tamagoyaki and you will need to roll it for a little longer than expected to shape it as it’s super springy! So don’t be afraid of pressing down quite hard to get a nice outline for the panda face and nori pattern for the onigiri. On the other hand, don’t mash too hard with the fork when you’re rolling the ears in the sesame. Our panda ended up a little… flat.

Our last and final tip is: Don’t cut the hole too big on the spaghetti bag. It will NOT look like spaghetti…

How to Actually Make Your Gummy Bento Look Amazing!

Here are the proper instructions by Kracie! Pretty much puts our efforts to shame, we strongly recommend you print out a copy and have it with you while you’re popin’ cookin’. You can also check out the expert video below for more guidance.

Think you could do better than us? Know you could do better!? Check out the range of DIY candy kits available at Japan Centre. Our fave is the sushi candy set, but they’re all pretty great.

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Could it be? Is that a hint of Spring!? While the U.K. looks forward to finding out exactly how soggy the Easter bank holiday will be, Japan’s eyes turn to the weather forecast for entirely more exciting reasons. Right now hanami, or cherry blossom viewing season, is in full swing across Japan as the ‘sakura front’ wends its way from southerly Okinawa to northern Hokkaido. But don’t get on that plane just yet! If you want to have a party under the flowers and have your own hanami picnic without going intercontinental, then read on…

What is Hanami?

Hanami is the tradition of ‘flower viewing’ in the great outdoors.These days this usually means a big picnic under the sakura cherry trees in a local park with lots of nice food and drink! In Japan there’s a famous phrase, hana yori dango. It means to focus on practicalities rather than aesthetics, and comes from the focus many people give to the food, rather than the surroundings, during hanami outings! As you can see hanami is usually a very fun and relaxed event, and is a great way to have fun with friends and family.

 I want to Hanami!

One of the most important steps to having a successful hanami party is scoping out a good spot and making sure there’ll be enough room. If you’re outside Japan, here are some top places for hanami and hanami events! Let us know if there’s any we’ve missed out.

• Japan Society Japanese Conversation Group Hanami Picnic – London, England
• Brogdale Farm Hanami – Kent, England
• Cherry Blossom Festival – Amsterdam, Netherlands
• Copenhagen Sakura Festival - Copenhagen, Denmark
• Cherry Blossom Day - Stockholm, Sweden
• Hanami Festival – Helsinki, Finland (they haven’t updated their hanami news yet as the festival is likely to be in May, but keep your eyes peeled…)
• For readers in London we’ve heard that Richmond, St James’, Kew Gardens and Regent’s Park are the best spots. You can even spot where the cherry trees are at Kew with their tree tracker! Outside of London, the BBC have compiled their own handy dandy list of cherry blossom locations recommended by gardeners.

How do I Hanami?!

The most important part of hanami is having fun. But the following will certainly help your hanami go with a swing…

Wrap Up Warm – It’s still chilly out, especially if you plan to continue your hanami into the evening. So make sure you pack a warm coat, blanket or some little hand warmers to keep out the cold.

Feast Like a King – Hanami is not the time to get self conscious about your waistline. Especially when you think about all the calories you’ll burn hauling everything there and back! So bust out the wasabi peas and pretz and dig in! If you’re feeling fancy a hanami bento can really set the atmosphere and is a great way to celebrate.

Bottoms Up! – Although there are alcohol-free hanami spots in Japan, most people take the opportunity to unwind with a few beers or some chu-hai (they’re also really useful for weighing down the picnic tarp). If you’d prefer some non-alcoholic drinks, a nice thermos of green tea or some warmed amazake are also fantastic.

And last but not least…

Don’t forget the blue tarp!

Want to stock up for your Hanami party with tasty nibbles from Japan? Looking to get inspired for your own Hanami bento box? Find everything you need at Japan Centre.

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Thanks to Kim Ahlström at flickr for the image for the young man on a tarp.

Children’s Day is right around the corner on 5th May! Celebrated in honour of boys, much in the same way Hina Matsuri is celebrated for girls, the celebrations for Children’s Day have a long history. Learn all about Japan’s Children’s Day fun and traditions here.

Also known as Tango no Sekku or Feast of Banners, Children’s Day has long been held to wish for the health and success of young boys. Although boys don’t get 5th May all to themselves anymore, it’s also a national holiday now too, unlike Hina Matsuri. This just goes to prove the favourite axiom of parents everywhere, it’s better to share!

Colourful Koinobori

If you’ve ever visited Japan in April or May you may have been lucky enough to spot these fishy fellas flying above homes across Japan. A symbol of strength, health, courage and success these colourful decorations are flown in honour of boys in the family with number of fish usually corresponding to the number of sons plus dad (and sometimes mum too!). These streamers have a wealth of cultural associations attached to them.

In Chinese mythology there are stories about a carp that tried so hard swimming upstream it eventually turned into a dragon, and these carp look just like they’re swimming too! Children’s Day also has strong historical ties to samurai values, and some families display hand painted banners with family crests echoing those worn by historical Japanese soldiers. If you’re a bit crafty, you could try making your own papercraft carp streamers. Find out how here.

Cool Kabuto

Another awesome Children’s Day decoration is the kabuto. Patterned after traditional samurai armour kabuto helmets, these displays can include a full set of armour, not just the hat! However these days most people don’t have the room (or money) for such luxurious displays. If you want to create your own kabuto, you can make an origami one with newspaper! For more info click here.

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Charming Kashiwa Mochi

A traditional snack on Children’s Day, kashiwa mochi is made from deliciously chewy glutinous rice wrapped around red bean paste and covered in an oak leaf. If you’d like to make your own kashiwa mochi, check out our handy recipe.

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Jawsome Kintaro

Ok, so we ran out of fun adjectives that start with ‘c’, but this is Children’s Day! Kids love ferocious creatures: dinosaurs, sharks, tigers! They’re all in! So we declare Kintaro officially JAWSOME. According to some legends Kintaro was raised on Mt. Ashigara (on the border of modern day Shizuoka and Hakone prefectures) by a mountain witch. With fantastic strength, a friend to animals of the mountain, and a formidable foe to demons and monsters, it’s no surprise that dolls of his likeness are displayed in homes on Children’s Day.

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Want your kids to turn into metaphorical (we hope) dragons? Want to celebrate with some cool limited edition Children’s Day candy? Head down to Japan Centre and unleash your inner bear riding, upstream swimming self.

Taro Koi Rice Crackers	Tirol Blue Koinobori Strawberry Choco	Black Koinobori Carp Festival Flag

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Thanks to norimutsu nogami at flickr for the image of Kintaro on a bear.

Thanks to C Smith at flickr for the image of the kabuto display.

Kumamoto’s mascot Kumamon is tasked with promoting Kumamoto, but how has a character concerned with advertising holiday hotspots and delicious regional produce ended up lecturing at Harvard or meeting the Imperial couple!? Discover what it is about the bear that makes us love him so.

Kumamon? Is that like a Pokemon?

Kumamon is Kumamoto prefecture’s yuru-kyara. We’ve chatted a bit before about the amazing world of yuru-kyara in our blog on Mascot Mania!, but sufficed to say Kumamon is one of the most popular and enduring of these mascots. Tasked with promoting local areas, produce or themes (like recycling), most yuru-kyara add a little bit of fun to non-profit events or promotional materials. Kumamon, on the other hand, has managed to become an international sensation, raking in an estimated 124.4 billion yen of revenue for Kumatmoto over 2012-2013 (that’s roughly £728 million pounds!) So what is it about the bear?

 Cute… yet Sinister!

Many people feel Kumamon is kimokawa, creepy (kimochi warui) + cute (kawaii) , although perhaps not quite as much as Hokkaido’s Melon-Kuma who seems to be quite found of taking a bite out of bystanders (see left).  We love Kumamon’s earnestness, whether you thinking he’s plotting to take over the world or just really REALLY loves oranges, Kumamon always seems to do everything 100%! And it’s hilariously endearing.

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Kumamoto Produce Actually Delicious & Just Generally Cool Place

Okay, so we may be a bit biased but Kumamoto is actually pretty nifty. Unlike the yuru-kyara that get lumbered with things like sea cucumbers to promote (we love you too Namapon!), Kumamoto has a lot to offer. While it may not beat out Kyoto or Tokyo to the top spot of Japan’s no. 1 travel destination, it’s no slouch when it comes to food culture, being the home of Kumamoto style tonkotsu ramen, as well as having taken part in some of Japan’s more dramatic historical events, like the siege of Kumamoto Castle during the Satsuma Rebellion.

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I ♥ Kumamon! I ♥ Kumamoto!

If you’ve fallen in love with Kumamon, thanks to videos like above, and you’ve been practicing your Kumamon calisthenics or brushing up on Kumamoto-ben (sugoi bai!) you’ll be pleased to know that Japan Centre has an amazing array of Kumamon items, including:

Kumamon Origami Paper	Kumamon Tonkotsu Ramen Noodles	Kumamon Prawn Tempura Udon Noodles

Along with a whole host of other goodies!

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Confounding, delicious. If you’ve got a bottle of Japanese mayo staring at you from the back of a cupboard or shelf, here’s how to use it.

Which mayo is for me?

Japanese mayonnaise tends to have a richer, but lighter flavour than the standard English type,  kind of like crossing salad cream and mayonnaise. However this doesn’t really do justice to this addictive seasoning!

There are a few different brands of Japanese mayonnaise, but the most popular is undoubtedly QP. Named after Kewpie dolls (really!) , even leading NY chef David Chang has called it “the best mayonnaise in the world”!

There are a few different kinds:

• Original Kewpie - Made using egg yolk only, apple and malt vinegar, and spices. There are a couple of different sizes, some people like to pop the smaller ones in a bag to take with them when they’re out and about, so they always have Kewpie!
• Spicy Karashi Kewpie - Classic Kewpie mayonnaise with a hint of spicy karashi Japanese mustard. Fantastic when your dish needs a bit of pep.
• Light Kewpie - Great taste with just 50kcal per 15g! A good choice when you want tangy mayo but have a meal that’s already calorie heavy.
• Zero Cholesterol Kewpie - Low kcal like light Kewpie, but with no cholesterol. Great for dieting when you want some flavour, but don’t want to add extra calories.

 Yakisoba

Stir fried noodles in a deliciously tangy, sweet-savoury sauce, Japanese mayonnaise is the classic condiment for this great dish. Yakisoba is a popular dish at festivals and events, if you fancy making your own you can find everything you need, as well as our recipe here.

Recommended Kewpie: Spicy Karashi Kewpie, Original Kewpie

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Okonomiyaki

A ‘savoury’ pancake with whatever you feel like griddled up, brushed with brown sauce and topped with bonito flakes and aosa green nori. This dish is really flavourful, but the Kewpie helps to give it that extra umami kick.

There are several different kinds of to try, why not try making your own Okonomiyaki Savoury Pancakes, Hiroshima Okonomiyaki or Halloween Ominous Okonomiyaki?

Recommended Kewpie: Light Kewpie, Zero Cholesterol Kewpie

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Potato Salad

Potato salad may conjure up images of grandma picnics, but it’s amazing what a difference a little bit of Japanese mayonnaise can make. Potato salad is very popular as a bento filler in Japan, as well as in sandwiches, and its light fluffy texture is sure to appeal.

Recommended Kewpie: Spicy Karashi Kewpie, Original Kewpie

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Hirata Buns

Inspired by Taiwanese classic gua bao, these fluffy morsels of steamed bread stuffed with meat, salad and delicious sauces are ramen shop and street food favourites. Japanese mayonnaise is the perfect dressing to match the rich sticky sweet char siu pork or crunchy tempura fillings.

Recommended Kewpie: Spicy Karashi Kewpie, Original Kewpie

Pizza

Pizza and mayo may not be the first combination that springs to mind, but try this once and you’ll never be able to go back! Japanese mayonnaise is a very popular pizza topping in Japan and it’s a great way to add a creamy flavour without using dairy products.

Recommended Kewpie: Spicy Karashi Kewpie, Original Kewpie, Light Kewpie, Zero Cholesterol Kewpie

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If we’ve got you inspired try Japanese mayo, leave us a comment and let us know how you like your Kewpie!

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Thanks to pelican at flickr for the image of the kewpie dolls

 Free stuff, delicious food! What more could you want from a weekend? 

Free Tofu Tasting & Gift Event

Come down to our Piccadilly store next Saturday and Sunday 17th-18th May from 2-5pm and discover just how awesome tofu is! (No really, we’re serious)

Otokomae is a Kyoto based company famous for the quality and coolness of their tofu. We are absolutely certain that if you try some in our free tasting you’ll be absolutely blown away. What’s more, for anyone that decides they want some of the awesome stuff to take home with them purchasing otokomae tofu during our event will allow you to enter our lucky dip draw for fabulous prizes! Oooh~! But beware, prizes will be allocated on a first come, first served basis so turn up early to ensure your favourite swag is still up for grabs!

Where: Japan Centre Piccadilly
When:  Saturday 17th and Sunday 18th May 2014 | 2pm~ 5pm

Lucky Dip Prizes to be Won!

When you buy 1 Otokomae product:

• 100 x Bottle Openers
• 100 x Key Rings

When you buy 3 Otokomae products:

• 2 x Masks
• 5  x Hoodies
• 6 x Track Tops
• 10 x Aprons
• 10 x Towels

But I’m not in London!

If you’re in parts blissfully distant from the north circular, don’t worry! We also have a wide selection of delicious tofu and tofu-y products (ahhh, tofu shirataki!) available to buy online that can be delivered straight to your door.

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Don’t miss F:east Japan this weekend 7th – 8th June at Japan Centre Piccadilly. This weekend long event sees the store taken over by delicious food stalls, free craft workshops, food demonstrations and an amazing prize draw to win a trip for two to Japan courtesy of JAL and JRpass.com, as well as more fantastic prizes! For more event info and details on how to enter see the F:east Japan website.

For a limited time only, Japan Centre’s Online Shop is offering huge savings on some of our most popular items. Read on to find out more.

Online Savings, You Say?

Indeed! And not insignificant savings, either! Right now our Online Shop is offering discounts of 40%, 50%, even 60% on a great range of items. We have some classic pantry stockers, some Japan Centre favourites, and even some items that you might not have tried before. Does this sound appealing to you? Let’s take a quick look at what is currently on offer.

Stacks of Noodles – 3 for 2

Noodles are one of those tried and tested pantry fillers. They are tasty, they are filling, they never seem to spoil, and they come in all sorts of fantastic flavours. Our online shop is currently offering 3 of any noodle item for the price of two, so why not stock up on multi-packs of soy sauce ramen, trays of udon with fried tofu, packets of fresh type yakisoba, and more.

Click here to see 3 for 2 range

Kasugai Peas – 20% Off

This deliciously moreish snack consists of green peas covered in a spicy wasabi coating. Their crunchy spiciness is a perfect snack to enjoy with a cool beer or other alcohol of choice. If you have not tried these before, now is definitely the time to give them a whirl. If you have tried them, what are you waiting for? Stock up quickly!

Check out offers on Snacks

Rice – Up to 40% Off

Like potatoes for the Irish and bread for the French, rice for the Japanese is the constitution upon which all other food is built. Or at least that seems to be the case. Either way, a good supply of rice is a must-have for any Japan enthusiast, and right now you can save up to 40% on popular rice items.

Click here to see Rice on offer

Konbu Kelp – 35% Off

Konbu Kelp is a common ingredient in dashi soup stock. When the kelp is shaved it creates these amazingly soft sheets of tororo konbu. Tororo konbu has a mild, tasty pickled flavour and is used as a flavouring for soups, a garnish for rice balls or a wrapping for sushi. If you are looking to get more seaweed into your life, tororo konbu is a great place to start!

Take a look at discounted seaweed items

Mighty Miso – Up to 60% Off

Salty, slightly nutty and full of mysterious umami, most Japanese people do not let a day pass by without eating some miso. Normally miso is consumed in the form of soup, and right now we have a great range of instant miso soups and fresh miso pastes available at reduced prices.

Check out our full range

Premium Matcha – 20% Off

This is the wake-up call that will keep you pumped for the entire day. Premium matcha green tea is in a league of its own, with a rich earthiness in flavour that is deeper and lacks the bitterness of regular grade matcha green teas. Best of all, right now you can enjoy this premium quality tea at great price! 

Other tea items also available

So whether you want to stock up on some of your favourite Japanese foods or you fancy trying something new, this is the perfect time to do it!

See our full range of offers here

Father’s Day is rapidly approaching. If you’ve been struggling to find the perfect gift for someone special, why not take some inspiration from Japan and celebrate Father’s Day Japan style!

Have a Beer-y Happy Dad’s Day

There are a lot of sporting events coming up this summer, so even if Dad’s not a football fan, surely enjoying the tennis, golf, racing or even just a BBQ with a crate of Japanese beer it’s sure to hit the spot!

• Asahi Super Dry Beer – 330ml x 24 Can Crate 330ml
• Sapporo Premium Lager – 500ml x 24 Can Crate 500ml

If they’re not a beer fan, why not try sake? As well as coming in all types and sizes for every wallet and style of dad, there are also lots of fun gubbins you can get to go with the good stuff. Why not indulge dad with a sake set or traditional masu cup?

• Gekkeikan Horin Junmai Daiginjo Sake
• Silver & Brown Sake Set

Treats for Snack Snafflers

Dad may claim he doesn’t know what happened to those wasabi peas, but we do! Dad happened! Get the snack snafflers in your life something fun with Japanese rice crackers or savoury snacks.

• Kasugai Roasted Hot Green Peas
• Kamedaseika Oni Daiko Thick Soy Sauce Flavoured Rice Crackers

If they’ve got a sweet tooth, treat them with some absolutely moreish Japanese choccie. Just don’t expect to get a look in.

Get Some Kitchen Kit

Dad the type that’s outside with the BBQ and pinny on at even the slightest hint of sunshine? Get them some pro-level kitchen gadgets with a takoyaki plate, specialist sashimi knives or shabu shabu pan.

• Iwatani Takoyaki Pan
• Sekiryu Sashimi Knife

Super Stylin’!

Dad the well groomed type? Always stealing your special hair gel or showing up at family dos? Get him some Gatsby! This famous Japanese hair styling productis loved by the coolest of the cool gents across Asia. Available in loads of different types depending on your look or hair type.

• Gatsby Moving Rubber Spiky Edge Hair Wax
• Gatsby Moving Rubber Cool Wet Hair Wax

Still not inspired? There’s loads of great gifts available at Japan Centre, from cooking kits to men’s magazines, so we’re sure you’ll be able to find the right gift online at Japan Centre.

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Phew, summer has finally arrived! If you’re already melting like a microwaved ice lolly, read on to learn how Japan beats the heat!

Eat Well

In the hot weather it’s easy to skip meals or eat less than you should. But Japan knows that when the weather’s a scorcher that’s exactly the time when you need to eat up! There are lots of ‘stamina’ dishes designed to give you energy back at the end of a long hot day. Our favourite is the ever delicious katsu curry, these ones are the new, improved curries at umai deli Japan Centre Piccadilly, just in time for summer!

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Want to Get Cool? Go Hot!

Before the advent of delicious, delicious air conditioning one of the best ways to cool off for the evening in Japan was taking a hot bath! While you have to a bit careful not to become the first person ever to get heat stroke in a bath, warming up a little bit in the water will make you feel much cooler when you get out. If that doesn’t work for you, you can always join last year’s fad for freezer diving.

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Stick it in the Freezer

Ok, so this is not such a ‘traditional’ tip but as denizens of countries that also enjoy summer scorchers similar to Japan will tell you, there is little better than iced confections!  But it doesn’t have to be all ice cream. Frozen KitKats or Pocky are seriously delicious, there are even specially designed potato chips you can stick in the freezer to get a savoury hit.

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Think Cool

This may not sound so effective, but it’s been working for Japan for many centuries! Traditional summer wagashi desserts often have water themes inspired this to help you mentally cool off. Other popular alternatives include wind chimes so you notice the breeze and telling scary stories to give your self a cold chill! You can also put yokan wagashi in the fridge or freezer to create a more literally chilled treat.

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Japan Centre has everything you need to keep cool and eat in style this summer. Why not dig into some chilled somen noodles, frosty sake or cooling green tea?

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Thanks to fto mizno at Flickr for the photo of the outdoor bath

Thanks to きうこ at Flickr for the photo of the wind chimes

Thanks to minato kaidou at Flickr for the photo of the old ice box

Get the low down on just what to do with all those ingredients and which to use for your favourite Japanese dishes.

Sushi

Simply delicious and deliciously simple! For many people sushi is their first taste of Japanese food. Made with seafood and vinegared rice, sushi has been enjoyed in various forms for over 1200 years! Sushi is usually enjoyed with some soy sauce and fiery wasabi paste as condiments, with a little pickled ginger on the side to cleanse the palate between bites.

Teriyaki

Tender pieces of meat, glazed with a sweet and savoury soy based sauce and grilled to perfection! As well as a marinade, teriyaki sauce is also popular as a general condiment on burgers or steak.

What you need

• Soy Sauce: Teriyaki has a really rich, robust taste. So save any more delicate tasting soy sauce for dipping. Try Clearspring Organic Tamari Soy Sauce for a really umami flavour filled sauce.
• Mirin: Mirin helps give teriyaki its subtle sweet taste and amazing shine. Try Takara Hon Mirin. There are also lower or no-alcohol mirin style alternatives, such as Mizkan Sweet Cooking Seasoning Mirin Style.

Soba Noodle Soup

Soba buckwheat noodles are very popular in Japan. Served hot or cold, with soup or with a dipping sauce, soba is a perfect dish whatever the weather.

What you need

• Soy Sauce: Soy sauce helps to give this dish its lovely flavour. We recommend using reduced salt soy sauce, if you don’t make your own dashi stock. Try Kikkoman Reduced Salt Soy Sauce.
• Dashi: This unique stock, bouillon or broth is used to infuse the fifth flavour, umami, in many Japanese dishes. Try Shimaya Bonito Stock for noodle soup or just use Marukin Soba Tsuyu Soup diluted to taste if you want a quick noodley fix (note: you won’t need to use soy sauce or mirin with this either)
• Mirin: Mirin helps to make your noodle soup nice and mellow. Try Clearspring Organic Mikawa Mirin for a deliciously indulgent soup.

Japanese Curry

Very different from the highly spiced curries we know and love from India and across the globe, Japanese curry tends to have a mild taste with very strong sweet and savoury flavours. Popular curries often include honey, fruits or vegetables in their sauces to provide balance to spices like turmeric.

What you need

• Japanese Curry Roux:  Not sure you’ll like Japanese curry? Why not start with S&B Torokeru Curry Mild – Funsize or for kids try S&B Children’s Mild Curry.
• Rice: While it may not be hot, Japanese curry is very flavourful. Try robust JFC Yumenishiki Brown Rice for a fantastic flavour match.

Black Cod Miso

This delicious dish is a famously fancy addition to many Japanese restaurant menus. Make it home and turn your dinner table into a 5 star joint!

What you need

• Sake: Sake helps to hold the fish together while it grills and remove any unpleasant ‘fishy’ smells or flavours. Try Takara Cooking Sake for this dish, it’s brewed with a special yeast strain to give it even stronger odour beating powers! Alternatively you can try ‘drinking’ sake if you want a tipple with your dinner. Try Gekkeikan Everyday Sake Eco-Cup.
• Mirin: Because Black Cod Miso has quite a subtle flavour, we recommend using a mirin without added sugar so as not to mask it. Try King Jyozo Sweetened Rice Wine for Cooking.
• White Miso: This dish works best with a really refined white miso. Try Clearspring Organic Sweet White Miso for a deliciously authentic taste.

Tempura

Delicious slivers of vegetables and seafood, covered in amazingly light and crisp batter and fried to perfection. Thanks the cooking process tempura has a very airy texture compared with traditional batters for things like fish and chips.

What you need

• Tempura Batter: Essential for getting proper covering and the perfect crunch. Try Nippn Ohmai Tempura Flour.

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Katsu & Ebi Furai

Two hunger busting lunch time favourites! Both made with a crisp panko breadcrumb coating before frying, katsu are usually made from pork cutlets or chicken and ebi furai is, of course, prawn! If you’ve tried tempura and want your batter to have a bit more bite, try panko instead.

What you need

• Panko Flour: These bread crumbs are no ordinary breadcrumbs. Panko is made by passing an electric current through bread (really!) to get the crispest flakes. Try K&K Panko Chopped Breadcrumbs to get the ultimate in crunchy katsu.

Tofu Salad

Going lean and green? Make healthy even more delicious with a few store cupboard essentials.

What you need

• Tofu: There are many different styles of tofu. For salad we recommend using as firm a tofu as possible, to stop it from crumbling while you’re still eating. Try House Premium Tofu Medium Firm.
• Dressing: For tofu salad you need something with a little bit of a punch. Try Mizkan Ponzu Citrus Seasoned Soy Sauce for a deliciously fruity tang.

Japanese Matcha Green Tea and Red Bean & Matcha Cupcakes

Matcha green tea undergoes a special process where it’s shaded from the sun before picking, giving matcha its wonderful deep green colour and distinctive taste.

What you need

• For Drinking: Want to drink matcha? Sky’s the limit! There are many different kinds, with different blends favoured by different tea ceremony school or regional variations. First timer? Try Japan Centre Stone-Ground Matcha Green Tea. Looking for something special? Try Marukyu Koyamaen Chigi no Shiro Stone Ground Matcha Green Tea.
• For Cooking: Matcha can get pricey, so before you pawn the cat, try using cooking matcha for cakes and biscuits. Try Marukyu Koyamaen Matcha Powder for Cooking. Alternatively, if you’re making ice cream or sauces try Marukyu Koyamaen Liquid Matcha.

Want to get stocked up? Japan Centre has everything you need to kit out an authentic Japanese kitchen, including essential ingredients, cooking utensils and more!

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Shio-koji has sweeping Japan by storm recently, but what is it? How can you use it? What makes it so delicious? Discover the secret marinade that you’ve loved all along!

The Secret of Everything Delicious!

Miso, soy sauce, sake, mirin – what do these all have in common? Well, they all taste pretty amazing, but more importantly, they’re also all made with koji!

Koji is a type of fungus that’s used in fermentation for many Japanese condiments, spirits and pickled products. When koji works its magic, it converts proteins in the food into amino acids giving it that distinct ‘umami’ taste that’s so irresistible!

Shio koji is made by mixing the koji fungus with steamed rice and salt, then letting it mature. The koji begins to break down the rice releasing deliciousness, but the salt stops your marinade from becoming a tiny jar of sake moonshine.

What do I do with it?

Using shio-koji couldn’t be easier!

1. Just pick your fish, meat, tofu or vegetables
2. Marinate
3. Wipe off and cook! Or for pickled veggies, just rinse and enjoy.

You can find a full recipe using shio koji as a marinade on our site. Try Steamed Fish with Shio Koji or for something a little more indulgent,  Shio Koji Kara Age Chicken.

You can also use shio koji to add extra flavour to sauces in place of salt. Anything that could do with a little extra boost of umami, dressings, stir fries and more are all great candidates for a dollop of shio koji.

All you Need for BBQ Season!

It’s not just Japanese food that shio koji is great for. Yup, when barbeque season rolls around and you want to make sure your steak or pork chops are tender and delicious even after a British BBQ briquette ordeal, shio koji is fantastic. The same enzymes that make it so nice also help to tenderise your meat too!

First time using shio koji? We recommend the following products. The single serving tub is great if you’re not sure that shio koji will be your bag. The resealable squeezy tube is also fab for keeping in the fridge for occasions when dinner needs a little more ompf.

Masuyamiso Shio Kouji Seasoning - Now 35% Off!	Masuyamiso Shio Kouji Seasoning - Now 40% Off!

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Thanks to hslo for the sake museum image

Thanks to Sotaro OMURA for the dinner image

Greetings, Inside Japan Centre readers! As you may or may not know, Japan Centre has been holding a sensational summer sale since last Monday (14/7/2014). The response so far has been simply staggering, and many of our more popular items have already sold out. We heartily recommend that anybody out there who has been planning to stock up on their favourite Japanese foods while they are on offer does so sooner rather than later, lest they all be sold out by the time you get there!

We have also noticed a couple of stand-out summer items that have been flying off the metaphorical shelves of our online shop. We would like to introduce a couple of these items to you now, so you can see for yourselves why they are so popular and how they could made your summer even more enjoyable!

Seiu Peach Jelly 100% Juice Drink

What could be better than a pouch of chilled jelly juice on a scorching summer’s day? Jelly and jelly juices are notably popular summertime sweets in Japan, as they are lighter than most other sweets and they burst with summer-y, fruity flavours. Seiu is one of the leading Japanese brands in jelly products, and as far as we are concerned their range of 100% Juice Drinks are the tastiest and most complex in fruity flavour. Unlike other peach flavoured jelly drinks, this one gets its flavour from 100% peach juice, giving it a richer and more natural taste that can be enjoyed by children and adults alike. Our favourite thing to do is pour the juice into a freezer-safe container, then stick in the freezer for a couple of hours. This will leave the jelly refreshingly cold, but not completely frozen, so you can still stick a straw in there and slurp away!

Itsuki Multicoloured Zaru Udon Noodles

Cold noodle dishes such as somen and zaru udon are summertime favourites in Japan. As well as being easy to prepare, they are light, refreshing, and a great way to cool down during the hot day. At Japan Centre we have a great variety of dried noodles for cold dishes available, but these multicoloured zaru udon noodles are our absolute favourite. After all, how can anybody resist noodles that look this pretty?! The pink, orange and yellow noodles in these packs are naturally coloured with different root vegetables (orange = carrot, yellow = pumpkin, pink = Japanese sweet potato), and as well as being visually stunning, they are as thick, chewy and delicious as any other high-quality dried udon from Itsuki. To get the best flavour and consistency from these noodles, we recommend investing in a zaru bamboo noodle tray, which acts as a strainer for the noodles as well as a serving plate, and stops them from getting mushy. Serve with garnishes of spring onion, sesame seeds and Japanese ginger, as well as chilled tsuyu dipping sauce.

Komatsu Seasoned Wild Enoki Mushrooms

Mushrooms feature prominently in Japanese and other East Asian cuisine, and it is no small wonder. All varieties of mushroom are high in the chemicals that produce umami; the fifth flavour sensation that makes food more delicious, often without our realising it. These particular mushrooms, called Enoki, have been preserved in a solution of soy sauce, salt and sweeteners, meaning both that they last far longer than fresh enoki mushrooms, and that they are packed full of sweet and salty flavours, as well as their natural umami. These mushrooms are delicious mixed into pasta sauces, served alongside simple tofu dishes, used as a garnish for omelettes, and more. Try adding some to your next home cooked meal and see what a difference the added umami makes to the taste of the dish.

Maruchan Mukashinagara Yakisoba Noodles with Sauce

Yakisoba is sort of like the Japanese equivalent of a hotdog or burger bought at a stand at a summer time carnival. It is arguably Japan’s favourite carnival food, and the best way to enjoy it is during one of the many festivals Japan holds during the summer. Prepared on an enormous barbecue, it comes served in takeaway trays that can easily be held and eaten from whilst walking through the festivals. However, when the call for a delicious serving of yakisoba comes and there are no summer festivals conveniently nearby, a good quality instant yakisoba is the next best thing! Maruchan is a brand well known throughout Japan for their easy-to-cook savoury meals, and this yakisoba has an intensely spicy, saucy flavour made possible by the combination of rich Japanese-style worcester sauce (thick, savoury and fruity) and a powdered sauce packed with spices. We believe the popularity of this item speaks for itself, and thoroughly recommend you give it a try while it is on offer.

Ikari Shiso Leaf and Seasoning Non-Oil Salad Dressing

If winter is the time for roasted vegetables, then summer is surely the time for salads. The light crunchy crispiness of salads is ideal for combatting the lethargy that comes with hot summer days, and no salad is properly complete without a delicious dressing. Shiso, or perilla leaf, is an immensely common herb in Japanese cooking, often used in furikake, in Japanese pickles, and alongside Japanese plums (called ume) to balance out their sweet/sour flavour. Shiso is said to have a flavour similar to basil, but with a touch of citrus, making it ideal for salad dressings. This particular salad dressing also contains soy sauce, vinegar, sake, plum, seasoning and spice; flavours that compliment and intensify the shiso without the need for oil. Why not try serving this dressing at your next barbecue?

And there you have it! Have you had taken a look at our summer sale? Do you have any favourite items that were not mentioned here? If so or for any other reason, leave a comment below or talk to us on Twitter and/or Facebook.

Like an Italian cook without a pasta maker, a pastry chef without an oven or the owner of a chippy without a deep fryer, a Japanese cook would be lost without their special cooking equipment. Japanese cooking utilises saucepans and frypans and wooden spoons like most other types of cooking. However, there are a couple of slightly more unusual tools that are just as essential in the Japanese kitchen. Read on to find out more!

Rice Cooker

This should come as no surprise to anybody with an Asian background, since rice is the staple food of Japanese and most other Asian cuisines. To cook rice on a regular stove is notoriously difficult, and if it is not done properly the rice is often too hard, too mushy, burnt on the bottom or a gluggy wet mess. Because of this, the rice cooker was invented by Toshiba in 1955, and Japan has never looked back. Instead of Japanese housewives having to spend hours staring at steaming pots of rice, they could just wash the rice, stick it in the rice cooker with the correct measure of water, turn it on and leave it until it was ready. Nowadays the rice cooker is one of the most important gadgets in the Japanese kitchen, and if you are serious about your rice we highly recommend that it become a part of your kitchen as well.

Takoyaki Pan

Takoyaki is widely eaten all over Japan, but in Eastern areas it is seen more as a street food than as something you would make yourself at home. In the West, however, Takoyaki is frequently made at home using these adorable takoyaki pans! To make takoyaki, a savoury batter is poured into the circular moulds, and a piece of boiled octopus is inserted into the batter while it is cooking. After a few minutes each dumpling is flipped over in the mould and the reverse side is fried, creating a crunchy outer layer that seals the octopus inside. With this pan, making takoyaki is easy and so much fun! Take a look at our great Takoyaki recipe for further inspiration.

Gyoza Press

Next to the fancy rice cooker and specialist takoyaki pan, this little gadget might seem a bit lacklustre, but let us assure you it is not. Gyoza, for those who have not tried one, are a type of wanton-like dumpling typically boiled then lightly pan fried and served as a side dish in bars and ramen shops. To make them requires filling a thin gyoza wrap with a savoury mince of some description, then folding the wrap over and carefully crimping the edges closed, ensuring that the filling is sealed shut inside the wrap. Crimping the edges perfectly takes time, effort, and more often than not a lot of wasted gyoza, so it is no wonder that the gyoza press is used so often. All one needs to do with a gyoza press is line up the gyoza wrap inside, place the filling in the middle, wet the outer edges of the wrap and close the press shut. This makes gyoza preparation a much less time-consuming exercise, and your gyoza will always be perfect.

Tamagoyaki Pan

Literally meaning “cooked egg”, tamagoyaki is a dish made by rolling thin layers of omelette around each other in a pan. To make it requires a rectangular pan, because the omelette needs to have uniform, straight edges as it is moved from side to side while it cooks. While it might seem excessive to have a whole pan for one dish, tamagoyaki is used in a number of other dishes, such as sushi or bento, and it is so easy to prepare that often it is made for a quick meal when there is no other food in the house. It is also a handy vegetarian alternative to meat or fish slices.

And there you have it! For more essential Japanese cooking equipment, or more ideas on how to use the equipment featured here, visit Japan Centre. Let us know below, or on Facebook or Twitter, about your favourite tools and gadgets for Japanese cooking.

Thanks to Roving I at Flickr for the top photo
Thanks to barron at Flickr for the takoyaki pan picture
Thanks to I Believe I Can Fry at Flickr for the gyoza press picture

Have you ever been on a food holiday? One where you travel around a country or region, trying all of the best and possibly most unusual local cuisine? In Japan, a food holiday could be one of the most adventurous things you will ever do, because every prefecture has different unique, unusual, and most importantly delicious, local cuisine. Let us take a look at five of Japan’s most well-known regional foods.

Hold onto your taste buds, Japan Centre fans, because these foods are sure to intrigue you.

1. From Hokkaido: Genghis Khan

Before you panic, we can assure you that the Northern-most residents of Japan do not spend their time gnawing on 13th Century Mongolian military leaders. Genghis Khan, pronounced Jingisukan (ジンギスカン) in Japanese, is a mutton dish prepared on a special convex-shaped grill. The mutton is grilled on the dome part of the grill, while bean sprouts, noodles and/or other assorted accompaniments are prepared along the outer rim. The dish gained its name, it is believed, because the Japanese think that lamb is the protein of choice in Mongolia. The special skillet also looks like the helmets Mongolian soldiers purportedly used to cook on. In Hokkaido there are specialty Genghis Khan restaurants everywhere, and we believe that no holiday to Sapporo is complete until you visit one and try this regional delicacy for yourself.

2. From Gifu: Kurikinton

This remarkable little dessert is simplicity itself. Kurikinton is a traditional confectionery (Wagashi, 和菓子, in Japanese) made of mashed up chestnuts seasoned with sugar and a little salt, then pressed into bite-size chestnut shapes using a small cloth. Authentically sold beautifully wrapped up in sturdy gift boxes, kurikinton are often given as souveniers (Omiyage, お土産) by Gifu locals when they visit other areas of Japan. There is another type of kurikinton, made from chestnuts and Japanese sweet potatoes, eaten nation-wide as a side dish during New Year celebrations. But do not be fooled, Japanese cuisine warriors. True kurikinton is a delicacy unique to Gifu.

3. From Shizuoka: Sakuraebi no Kakiage

Loosely translated, sakuraebi no kakiage means “deep fried mini shrimp”. These shrimp, sakuraebi (桜海老), live in large numbers along the banks of Suruga Bay in Shizuoka. To make this delicious local dish, dozens of sakuraebi are mixed in a tempura batter, sometimes with assorted green leaves and vegetables, then quickly deep-fried into a jumbled mixed up crispy fritter. This simple recipe dates back over 100 years, and originally was only made when the sakuraebi were freshly caught and still clean, fresh and sweet. Nowadays, thanks to refrigeration, sakuraebi no kakiage can be made all the time, and it is served in restaurants and noodle bars all over Shizuoka.

4. From Kumamoto: Basashi

Possibly the strangest and most unappealing-sounding of the foods on this list, basashi (馬刺し) is raw horse meat, sliced thinly and served with soy sauce, chopped green onions and spices (just like other types of sashimi). Depending on what part of the animal the meat comes from, basashi can be completely lean, completely fatty, or a marbled mixture of the two. Although the concept might seem strange, in truth horse meat is quite light due to its high polyunsaturated fat content, as well as being low in cholestorol, high in protein and comparatively odourless, making it ideal for sashimi. It is also used in nigiri (hand pressed) sushi. We dare you to give this one a try!

5. From Okinawa: Goya Chanpuru

Okinawa has long been regarded as slightly different from the rest of Japan, and Okinawan cuisine is no exception to this idea. Despite being an island, fish-based cuisine is a relatively rare thing in Okinawa, and pork-based dishes tend to be more commonplace. Chanpuru (an Okinawan word meaning “something mixed”), is technically tofu combined with any sort of meat and vegetables then stir fried, but chanpuru with goya, or gourd (a type of bitter melon) has become the most well-known variation. A combination of tofu, egg, bean sprouts, pork (or Spam) and, of course, goya, goya chanpuru is more of a home-cooked dish than a restaurant delicacy. It is possible to find it in local restaurants, but to get the authentic experience we suggest trying to befriend someone Okinawan and getting them to cook for you!

And now we would like to know, what are your favourite regional Japanese foods? Let us know by leaving a comment here, or on Twitter or Facebook.

Thanks to animefx at Flickr for the ryokan dinner spread image
Thanks to fish-bird at Flickr for the genghis khan image
Thanks to Blue_Moon_Rabbit at Flickr for the kurikinton image
Thanks to mistymoon*R at Flickr for the sakuraebi no kakiage image
Thanks to earthhopper at Flickr for the basashi image
Thanks to yoshidaagri_sapporo at Flickr for the goya chanpuru image