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Lotus root: the enlightened way to knock out hay fever

Most of my early trips to Japan involved visiting my brother, back when he was living in Iwakuni, Yamaguchi Prefecture. One day while waiting for a train at the station, I passed the time by staring out at one of the many lotus farms the town is known for.

“Ah, Japan!” I thought as the plants swayed almost hypnotically in the hot summer breeze. “So appreciative of the beauty of nature!” The lotus must be so highly prized that it’s economically worthwhile to use large tracts of what little arable land the country has to cultivate and sell the flowers, I concluded.

I found out later that I was only half right. While it is true that Japan tends to get more excited about blossoming flora than other nations, all those lotuses weren’t being grown for aesthetic reasons. Lotus root, called renkon in Japanese, is edible, and not only is it delicious, it can also help you cope with one of the absolute worst parts of life in Japan: hay fever.

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Struggling to prep the perfect rice for sushi? We have the answer!

When it comes to making sushi, you obviously need some good fish, unless you’re happy with kappamaki and cucumber, we suppose. But there’s one other ingredient that you’re not going to want to forget: Rice!

If you prefer to stick with rolls, getting the rice just right isn’t quite so important, but when it comes to nigiri-zushi, or hand-pressed sushi, it’s essential. Since there’s no seaweed there to hold everything together, it’s easy for your tasty dish to literally fall apart on your plate. If you’re looking for some good chopstick practice, you could try picking up the individual rice one by one, but for the rest of us, there’s a new tool on the market to help perfect your rice shaping: The “Hayawaza! Nigirizushi Tongu”!

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We try chucking our lunchtime bento into a pan of soup, result is doubly delicious

The cutesy home-made lunches that lucky Japanese children take to school are famous worldwide. For the time-pushed or culinarily challenged among us, though, store-bought bento (boxed lunches) can offer great value for money. Convenience store bento, which are hugely popular all over Japan, contain all kinds of delicious goodies like fish, meat, stewed vegetables and pickles, along with rice. When one bento-loving Japanese university student threw caution to the wind and sunk her entire lunch into her miso soup, she discovered that the resulting soupy concoction was even more tasty than she could have imagined! Thus, convenience store bento soup was born!

Here at RocketNews24 we love to try out rice-augmenting recipes and other wacky food combinations, so when a writer from our Japanese sister site heard about this amazing invention, made by heating the entire contents of a convenience store lunchbox in a pot of miso soup, she just had to give it a try! Let’s see how she got on.

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There are certain meats you can find at restaurants in Japan that aren’t exactly common in the western world. Whale is the one most likely to get foreign visitors up in arms, but with some pretty extensive searching, you can also find establishments serving up monkey and frog.

That isn’t to say Japanese culinary/cultural values are completely different from those of Europeans and North Americans. For example, people in Japan don’t really believe in turning dogs into food.

But turning food into a dog? That’s something the whole world can get behind.

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Do try this at home! 5 foods that you can recreate in taste by combining other foods

Have you ever had an experience when you ate two different foods at once, and the resulting flavor tasted like a completely different food? If yes, then don’t worry, because apparently your taste buds aren’t going crazy. Kyushu University in Japan recently publicized a list of different food combinations that mirror this phenomenon based on actual scientific research. Some of them are so outrageous that you won’t believe it until you actually try making them yourself!

Here’s a little question to get you started: What two food items should you combine in order to produce the flavor of corn soup? The answer and four more recipes after the jump.

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Toast with fermented soybeans and honey may not be good-looking, but it is good eating

There are plenty of Japanese foods that meet little to no resistance on the Western palate. Soba noodles and beef bowls tend to go down easily for new arrivals, and while the weirdness factor may take some time to get over, not too many people have complaints about the flavor of things like raw fish and cod roe.

There is, however, one hurdle in Japanese gastronomic assimilation that is so high that some people never clear it: natto, or fermented soybeans. Recently, we took on the notoriously challenging (and smelly) natto with the help of a powerful ally, honey.

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How to easily turn your dry pasta into “fresh” noodles

Pasta, for many of us, is the miracle food. Boil, strain, add sauce, and just like that you have a delicious dish! It’s cheap, easy, and quick–the perfect food for everyone from starving students to busy professionals. It’s even moderately healthy, as long as you choose the right sauces.

On the other hand, it’s so easy and cheap that some of us tend to eat it often enough for it to get a bit boring. If you’re starting to get tired of your dry pasta dishes, why not try using some “fresh” noodles?

If you’re thinking that making noodles by hand sounds like a lot of work, well, we’re sure you’re probably right–but our colleagues at RocketNews24 Japan have a trick that will basically revert your dry pasta back to its “fresh pasta” state!

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We visited the famous monjayaki street and ate until we burst!

Japan is, of course, known for its unique cuisine. From sushi to takoyaki, there’s something for everyone! One domestic favorite is the cabbage-pancake okonomiyaki, which can include anything from squid to pork to cheese. The dish is beloved by both children and adults throughout the country and can be found in restaurants, festivals, and even hamburgers! However, if you live in Tokyo, you’d probably want to some monjayaki instead, a similar dish that is closer in consistency to scrambled eggs–but still incredibly delicious!

Last weekend, we headed out to Tsukishima, one of the most famous mojayaki destinations in Japan, to try the dish. Check out our report of the excellent monjayaki shop, Bambi, below!

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Don’t eat that! We make delicious-looking models of tempura out of wax

Although the language barrier can make traveling or living in Japan tough at times, dining out is a snap. There are plenty of conveyer belt sushi restaurants where you just grab what you want as the plates go by, and at many ramen and beef bowl restaurants you simply buy a meal ticket out of a vending machine, then pass it off to the cook.

Even when technology isn’t there to save you, ordering is still easy, thanks to the numerous Japanese restaurants that display wax models of their menu items, allowing you to bring the wait staff to the display window and point and what you want. There’s a whole industry devoted to replicating food, and we recently tried our hand at making a wax creation of our own.

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We try surprisingly delicious Miso Curry Milk Ramen in Aomori

Locally owned ramen shops can be found spread out all across Japan. In fact, some of the best flavors aren’t found at the big chain restaurants, but at the hole-in-the-wall shops that you might never even notice without a proper introduction. Hence, we’d like to make it our duty to tell you about an amazing, little ramen joint in Aomori Prefecture, which is famous for its miso flavored curry milk ramen.

When we at RocketNews24 first heard about this place, we couldn’t imagine how so many different flavors could possibly achieve good balance within a single bowl of noodles, so we sent one of our adventurous Japanese reporters, Mami Kuroi, to try it out. Here’s what she had to say about the experience.

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How to make your own McDonald’s Japan-only gratin croquette burger

There are a few telltale signs that winter is coming. The sunset starts to come a little earlier in the day. Christmas lights go up around town. And, as sure as Santa making his rounds, McDonald’s Japan starts selling one of its most popular seasonal menu items, the gratin croquette burger.

We realize, though, that many of our loyal readers live outside of Japan. We don’t want anyone to feel left out, so we’re explaining how you can duplicate the sandwich, mostly with ingredients you’ve probably already got in your pantry. Be warned though. The gratin croquette burger is almost entirely made out of flour, and this delicious cocktail of carbs is in no way a feasible choice for anyone following the Atkins diet, no matter how delicious it is.

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Like many people who immigrated to Japan, for my first few weeks in the country, almost every day involved a trip to the local 100 yen shop. Setting up a new home requires a big investment of time and money, but at the very least, in Japan you can largely outfit your kitchen with a handful of 100-yen (US $1) coins.

And it’s not just dishes and silverware you can pick up on the cheap, but a variety of handy things to make your home life easier, as featured in a recent ranking of the top 10 convenient items from the 100 yen shop.

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It’s alive! How to turn a cucumber into a writhing snake

We apologize in advance if you have a strange fear of cucumbers or an all too common fear of snakes, but this was just too cool to pass up. The following video shows how a humble green cucumber can be transformed into what can only be described as a pickle python.

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Cook rice inside your car with the new Takeru-kun

In the never-ending debate about which country makes the best cars, it’s common to derogatorily refer to a Japanese automobile as a “rice rocket,” “rice burner,” or “rice runner.” Really anything with rice.

But with a new product from Saitama-based company JPN, you can own that insult, and turn it into a positive.

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China in grip of heat wave, causes food to accidentally cook on the ground and people to sleep on treadmills

Since the latter half of July, multiple cities in southern China have been struggling with temperatures exceeding 42℃ and little relief in sight. With lakes and pools at maximum capacity thousands of people are trying anything they can to cool down.

However, in a testament to the human spirit, some folks have found ways to have a little fun in spite of heat wave.

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We make Red Bull chicken wings

While searching the Internet for a new kind of summer pick-me-up, our reporter came across a recipe for chicken wings stewed in Red Bull. Desperate for any way to get a little more energy during the hot summer months, and encouraged by the rave reviews online, she decided to try this bizarre dish for herself.

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Three nations come together in friendship to share their dumpling wrapping skills

The dumplings known in Japan as gyoza are typically filled with diced cabbage and pork. Most of the time they’re also packed with enough garlic to make them as dangerous a temptation for office workers on their lunch break as a frosty mid-day beer.

Even though China, Japan, and Korea all have distinct food cultures, being so close to one another on the map means that some things are bound to cross borders. Case in point: all three countries love gyoza, and rightly so!

But while they’re united in their love for the food is universal, it turns out each nation has its own unique way of wrapping them, as our Japanese correspondent living in Germany recently found out.

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Boiling Spaghetti with Salt Shown to Do No Good for It

I freaking knew it!

Spaghetti and other pasta recipes have repeatedly asked us to “boil with salt” – a rule that has always baffled me. Once, early on in my cooking life, I decided to be a good boy and add the salt as requested only to find that it didn’t make a lick of difference to the end result. I haven’t looked back since.

In an interview with website, President Online, Tokyo Kasei University Graduate School of Home Economics, Keiko Nagao, puts this myth of boiling with salt to rest once and for all, thus saving us from a needless cooking step. Read More

How to Make a Hatsune Miku Bento

Hatsune Miku is now coming to a bento near you (that is if you have to time and patience to make her). The folks over at Japanese culture website, Kawaii Kakkoii Sugoi, have just created a step-by-step video explaining how to make an edible version of everyone’s favorite vocaloid.

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Kuzo Makes an Egg on a Stick for Everyone in the Office

How do you usually cook a sunny side up egg? We’re guessing most people plop an egg into a frying pan with a little oil and hope for the best. However, our reporter Kuzo has just discovered a new way to eat eggs thanks to the “Rollie EggMaster.” Straight from, you guessed it, the USA, the Rollie EggMaster works like a toaster to cook an egg in minutes. Although the Rollie EggMaster is sold in North America and cannot be shipped to Japan, Kuzo was able to get his hands on one and proudly made an “egg on a stick” for the entire RocketNews24 office, delighting our Japanese editorial team.

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