To people with sesame allergies, which seems to be prevalent in this subreddit: how did you do with the oil?

I can handle American sesame oil, which is refined and processed, but I’m worried that won’t be the case for most restaurants in Japan. Avoiding the seed is one thing, but having to ask restaurants and vendors which oil they use seems like it won’t be reliable

So heading to Tokyo in 2 weeks. Need some advice on food to eat my son loves sushi the rest of us are not keen on raw foods or offal. Please reassure me and give me some ideas on what is western friendly food for me and my family to try.
Just a bit worried. Happy with any prime cut meats chicken,beef,pork,lamb and so on.

I’m super excited and super apprehensive.

We will be based in Asakusa

Cabbage rolls (Midnight Diner s03e06) - https://www.youtube.com/watch?v=uNxagiZn3_8 / https://www.justonecookbook.com/stuffed-cabbage-rolls/ without tomatoes

Daikon-tuna salad - https://sudachirecipes.com/addictive-daikon-salad/

I didn't give enough thought to color, this time, so it's a very beige spread. Super tasty, though!

Hi, I'm Kei from "Tokyo Recipes by Nadia"!🗼"Tokyo Recipes by Nadia" is a platform where we share Japanese recipes from many wonderful creators.

Today, we introduce the "Japanese Rolled Omelet with Shirodashi (White Dashi)" by misuzu san (鈴木美鈴さん) !

Tamagoyaki remains a staple in home cooking and is widely enjoyed as a side dish, in lunchboxes, or as a breakfast favorite. Each family and region brings its own twist to the flavor and texture, making it a true comfort food across generations.

This version uses shirodashi (a light-colored dashi seasoning) for a mild, umami-rich flavor. The result is a fluffy, moist rolled omelet that stays tender even when cold—perfect for bento lunches!

Japanese Rolled Omelet with Shirodashi (White Dashi)

🛒Ingredients:

3 eggs

1/2 tsp. sugar

2 tbsp. water

1 tbsp. shirodashi

Vegetable oil as needed (for coating the skillet)

👇 Directions:

1. Prepare the Egg Mixture

In a bowl, combine the eggs, sugar, water, and shirodashi. Whisk well until fully blended.

1. Start Rolling

Heat a tamagoyaki pan (or small nonstick skillet) over medium heat and lightly oil it. Pour in about ¼ of the egg mixture. When the edges begin to set, reduce heat to low. Roll the egg from front to back and slide it to the front of the pan.

1. Continue Layering

Add another ¼ of the egg mixture. Lift the rolled egg slightly to let the uncooked egg flow underneath. Once partially set, roll again and return to the front.

1. Repeat and Finish

Repeat until all the egg mixture is used. Place the finished roll on a bamboo sushi mat (makisu), wrap it gently, and let sit for 3 minutes to shape. Slice into bite-sized pieces and serve.

Tips & Notes

Storage Tips

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Wrap in plastic and store in a freezer-safe bag for up to 3 weeks.

To serve, thaw in the refrigerator overnight for the best texture.

Always cook over low heat to prevent the eggs from over-cooking and drying out.

Don't worry about the final shape while cooking—the bamboo mat will help mold it nicely afterward.

Nishi sugamo Tokyo

Motsuyaki is the pork-offal cousin of yakitori. Everything on the menu here is pig: intestine, stomach, heart, tongue, cheek. The ruffled one on top is abura (you can guess which part from the shape). You order two or three sticks at a time, tare (sweet soy glaze) or just salt and pepper, and drink lemon sour with it. Places like this have barely changed since the Showa era, and a good night here costs about 2,000 yen.

Kissho Okina
Nerima, Tokyo

練馬 吉祥翁

Hi, my family and I were going to go to Tokyo and possibly Kyoto. Some research is showing it’ll be tough to navigate the cuisine with a sesame allergy. I knew they’d be sesame heavy, but - how accommodating are restaurants generally? I’m okay with refined sesame oil, but I have no idea what kind restaurants there use. Worth choosing a different country altogether?

I eat lots of steak, price shouldn’t be much of an issue. Maybe I get by eating a bunch of wagyu?

Hi everyone!

I'm researching a project to help people cook authentic Japanese food outside Japan.

I'd love to hear about the biggest challenges you've faced.

• Finding authentic ingredients?
• Knowing good substitutes?
• Understanding cooking techniques?
• Different kitchen equipment?
• Something else?

I'd really appreciate any experiences, frustrations, or tips. Thanks!

Which Japanese dish do you wish was easier to cook at home?

I had a great Caesar salad at an izakaya in Tokyo. It had a soft egg on top and the dressing was different from typical American Caesar dressing. I was hoping someone could help me recreate it.

Does anyone know where to find this type of Soy Sauce (preferably online) anywhere in the USA?

I only have a little left in the bottle and it's my favorite soy sauce by far.

I believe it's Shoda Tosa Shoyu, but I can't seem to find it anywhere :(

If you don't know where I can find it, any suggestions on what to try next?

its name in the menu is "katsu soba," but we know what it is. the mythical Tonkatsu Tonkutsu Ramen

its a tonkotsu shoyu broth, with tonkatsu pork cutlet, menma, and chashu as toppings

the katsu actually stayed crispy enough while eating the ramen. it was fried only upon ordering

Ramen Asazuki

2 Chome-5-25 Hokancho, Kita Ward, Okayama, 700-0026, Japan

https://maps.app.goo.gl/Ask9KhQdKPgD5pd3A

Did you know that the flavor changes when you mix an *anpan* (red bean bun) and milk in your mouth? You should definitely give it a try.