The most famous mnemonic for Japanese eras probably is "Naku yo (794) uguisu Heian-kyo," referring to the year 794 when the capital was moved to Heian-kyo, now known as Kyoto, with uguisu (Japanese bush warbler) symbolizing the beginning o…

Minamoto no Yoshitsune, who annihilated the Taira clan in the Battle of Dan-no-ura, etched his name in history with his valor. However, his subsequent fate became complicated. The relationship between Yoshitsune and his brother, Minamoto n…

The most challenging part of making Tonkotsu Ramen is probably the initial boiling and cleaning of the pork bones, as well as the need to keep the fire going for an extended period. The ramen I make simmers for over 12 hours, which could p…

Minamoto no Yoritomo, the founder of the Kamakura Shogunate, was born in 1147 as the third son of Minamoto no Yoshitomo. In his youth, following his father's defeat in the Heiji Rebellion, Yoritomo's fate was dramatically altered, leading …

Emperor: The Traditional Monarch of Japan Shogun: Appointed by the Emperor to Exercise Real Political Power Differences Between the Emperor and the Shogun Emperor: The Traditional Monarch of Japan The Emperor of Japan, as depicted in ancie…

The Coronation of Charlemagne The coronation of Charlemagne occurred on December 25, 800, at St. Peter's Basilica in Rome, where Pope Leo III crowned him as the Roman Emperor. This event marked the re-establishment of the concept of an emp…

Japanese and European Feudal Systems: Unique Historical, Geographical, and Cultural Developments Differences in Geographical and Cultural Backgrounds Differences in Political Structures Land and Power Relationships Loyalty Relationships be…

Kumamoto Ramen is known for its rich soup made by simmering pork bones for an extended period. It is heavily influenced by Kurume Ramen, but there are differences such as the addition of chicken bone soup, the use of burnt garlic oil calle…

Kushikino Tuna Ramen is the local ramen of Ichikikushikino City in Kagoshima Prefecture. The ramen soup uses a broth made by simmering tuna head and bones, and it's characterized by its topping of raw tuna marinated in soy sauce and other …

The Beef and Salmon set meal from Yoshinoya consists of a small beef bowl, grilled salmon, rice, and miso soup. As the name suggests, beef and salmon are the stars of this meal. Whoever thought of this combination is a genius. Grilled salm…

When people think of instant Tonkotsu Ramen, many mention House Foods' Umakacchan. Even though some say its taste isn't authentic Tonkotsu Ramen, there are those who end up eating only Umakacchan. House Foods entered the instant ramen mark…

I've been looking for noodles that go well with Hakata-style Tonkotsu Ramen. This time, I found this fresh noodle at a large home center. It's the "Inosuke Fresh Ramen" from Inosuke Seimen Co., Ltd. Inosuke Seimen Co., Ltd. is a noodle-mak…

I experimented to see what happens when almost all the fat and oil are removed from ramen soup. I thought it would lose its greasiness and become easier to eat, but the result was completely different. Perhaps because the oil's effect of e…

I simmered "genkotsu" (a type of tonkotsu, named this way because it resembles a clenched fist) for about 10 hours to create a highly transparent tonkotsu soup. I adjusted the flavor by adding soy sauce, salt, and other seasonings. Finally…

Tonkotsu ramen made over low heat to avoid cloudiness. Last time, the heat was perhaps too low, and the taste of the broth was too weak. A little stronger heat and another 2 hours, spending about 10 hours in total. Here's the ramen that wa…

Clear tonkotsu ramen, the origin of tonkotsu ramen, has recently come back into the spotlight. I decided to make the so-called blue hot spring soup. The method and ingredients are almost the same as regular tonkotsu ramen. The difference i…

Chicken Nanban can be considered a derivative of the Spanish dish Escabeche, which was introduced to Japan in the 16th century by the Nanban people (mainly Portuguese and Spanish). Escabeche is a dish where fish or meat is fried and then p…

The soup is ready after simmering for a total of about 12 hours. In the bowl, I add char siu sauce, salt, seasoning oil, table salt, etc., and then add the soup. I put in the boiled noodles, and top it with char siu, green onions, boiled e…

I soak kelp and shiitake mushrooms in water for several hours to make the broth. I bring the broth to a boil, add bonito flakes, and let it sit for a while. hen the broth is ready, I remove the bonito flakes, shiitake mushrooms, and kelp, …

Kagoshima Prefecture is located in the southern part of Japan and has a long history and unique food culture. One of them is torisashi, or raw chicken sashimi. In the Satsuma domain, torisashi has been eaten since the Edo period and is a f…

Prince Henry the Navigator ascended to the position of Duke of Viseu due to his achievements in the conquest of Ceuta. It is said that he heard the legend of Prester John in Ceuta. Prester John is believed to be the king of a legendary Chr…

The chashu I'm making is extremely simple. First, sear the surface of the pork well, then simmer it in soy sauce that's been diluted two or three times. This should take about an hour and a half to two hours. Use aluminum foil to create a …

It's been a while since I made pork bone ramen. I got 5kg of pork femur, also known as "genkotsu" in pork bones. I wash it well with water using a new scrub brush. I put water in a large pot, blanch it for about an hour, and then wash it a…

I had a bit of leftover pork bone soup that I made the other day, so I put it in a Ziploc bag and froze it. Today, I thawed that soup and made it into ramen. I used thin noodles for Hakata ramen that are sold at the drugstore. I wish I cou…

By the next day, the soup becomes even more mellow, and the taste improves. Just by simmering 2kg of pork bones, aromatic vegetables, and a few ingredients, it becomes this delicious, which shows that pork bones are a food ingredient with …

While simmering the soup, prepare the broth. This will be added to the pot after about 8 hours of simmering the soup. Fill a pot with water, add kelp and shiitake mushrooms, and let it sit for several hours. Next, prepare the sauce for the…

When it comes to Tonkotsu Ramen, Hakata Ramen comes to mind. The origin is said to be in Kurume, which is a widely accepted theory. There are also perspectives that distinguish between Nagahama Ramen and Hakata Ramen. In the past, its smel…

I decided to make char siu for the first time in a long time. Although it's called char siu, it's just pork that's been grilled and simmered in soy sauce, which is a different method from the original meaning of char siu, but in Japan, thi…

I visited Ichiran after a long time. Ichiran is a super famous shop known even by those who are not familiar with ramen, with various features such as a counter with partitions, the birthplace of chili pepper ramen, and a former members-on…

When you think of Yamagata Prefecture, what comes to mind? Perhaps the Mogami River is famous. There is also Zao. If you are familiar with history, you may know the "Nanshu Oikun". In terms of food, soba. You may have heard of the potato s…