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JapanFoodTrivia @JapanFoodTips

Japanese food and cooking trivia Joined February 2013
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おもしろ地理（かずまる） @omoshirochiri

13 years ago

おでんの分布が分かる地図

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JapanFoodTrivia @JapanFoodTips

13 years ago

In yakiniku's case, it was developed in Japan by Korean immigrants serving a Japanized version of Korean BBQ dishes

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JapanFoodTrivia @JapanFoodTips

13 years ago

Yakiniku, like Britain's chicken tikka masala, was developed by immigrants loosely basing it on the cuisine of their homeland.

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JapanFoodTrivia @JapanFoodTips

13 years ago

Traditionally, udon was popular in Kansai (western Japan), whereas soba was generally more popular in east Japan such as Edo.

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JapanFoodTrivia @JapanFoodTips

13 years ago

Japanese kitchen cheat: The flavour of 'toro' (fatty tuna) can be approximated by rubbing a thin film of lard on a cheaper tuna cut

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JapanFoodTrivia @JapanFoodTips

13 years ago

Tips for edamame: soak in salt water before cooking. Use high heat. Remove from heat while slightly underdone, leave, drain, and re-salt.

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JapanFoodTrivia @JapanFoodTips

13 years ago

July is the time to seek out 'ayu', a top-of-the-range river fish with a distinctive sweet flavour. You may encounter them in ryokans.

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JapanFoodTrivia @JapanFoodTips

14 years ago

Acquiring a perfect state of "onsen tamago" from an egg is a delicate art: the egg must be kept at just under 70 degrees for about 20 mins

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JapanFoodTrivia @JapanFoodTips

14 years ago

What looks like poached egg you may encounter in Japan e.g. on ramen or in ryokan breakfasts is more likely "onsen tamago", or coddled egg.

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JapanFoodTrivia @JapanFoodTips

14 years ago

The introduction of meat-eating by Westerners was fiercely resisted at times; in 1872, 10 pilgrims stormed the Imperial Palace in protest.

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JapanFoodTrivia @JapanFoodTips

14 years ago

Eating meat was considered taboo and rarely practiced for most of Japan's history, until the late 19th Century when Japan opened to the West

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JapanFoodTrivia @JapanFoodTips

14 years ago

Sushi originates from an ancient dish called "narezushi", still eaten in some regions, in which salted fish is fermented in rice for storage

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JapanFoodTrivia @JapanFoodTips

14 years ago

Spam, which is rare in mainland Japan, is wildly popular in Okinawa, and has none of the stigma attached to it like in the West.

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JapanFoodTrivia @JapanFoodTips

14 years ago

@JapaneseFood Interesting article, but as one of the comments say: food lovers can't help but take pictures of gorgeous food!

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Jesse Johnson @jljzen

14 years ago

A moment of silence for all who perished on 3/11

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JapanFoodTrivia @JapanFoodTips

14 years ago

When making maki (seaweed roll) sushi, place the rice on the rougher of the two surfaces of the seaweed for better aesthetic finish

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JapanFoodTrivia @JapanFoodTips

14 years ago

Until about 1960, ramen was more commonly known as "chuka soba" or "shina soba" (both mean "Chinese soba")

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JapanFoodTrivia @JapanFoodTips

14 years ago

RT @TKOrientations Japanese strawberries are very sweet and often large sized.ow.ly/i/1Agwl #Japan

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JapanFoodTrivia @JapanFoodTips

14 years ago

The style of sushi predominant today (nigiri+maki) is Edo (i.e. Tokyo) style, and did not spread nationwide until the postwar years.

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JapanFoodTrivia @JapanFoodTips

14 years ago

The oldest known batch of umeboshi (pickled plums) in Japan was made in 1576. It is still preserved in good condition.

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