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tonkatsu (Page 3)

We Use One of Japan’s Cheapest Corn Snacks to Create Delicious Fried Pork Cutlets

Following the enormous success of our cup noodle gourmet experiment, we decided that it was time to give a couple of other cheap and cheerful snacks an image overhaul by turning them into something a little more glamorous. This time around, we opted for Japanese kids’ favourite Umaibō (lit. “delicious stick”), a 10-yen (10 cents) puffed corn snack that’s available in all manner of flavours. With its dry, powdery exterior and rich taste, we couldn’t help thinking that it might go well with chicken or pork, so we decided to use a few in place of the breadcrumb coating for tonkatsu fried pork fillet.

As it turns out, the result was even more umai than we could have possibly imagined.

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Pork Cutlets with Fermented Soybeans? All-You-Can-Eat Natto Part 2!

Natto, which is also known as fermented soybeans, is a dish well-loved by the Japanese for its high nutritious value. Recently, we introduced a restaurant which served all-you-can-eat natto, and this time we’re back with another great natto dining experience!

Ibaraki prefecture has opened a local goods retail store and restaurant, named Ibaraki Marche, in Tokyo’s Ginza. Natto is widely used in many of the local dishes of Ibaraki, so one can expect Ibaraki Marche to serve the best tasting natto.

Ms. Rinko, a reporter over at our Japanese sister site Pouch, headed over to the restaurant to try out their natto lunch.

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