japanese food– tag –

Is communication just 7% words? Then let's spend the other 93% eating Hokkaido's world-class bread. From the theatrical art of asking "Is this Kayser-ish?" to the "carb-on-carb crime" of Yakisoba-pan, explore the unique bakery culture of Japan's northern wilderness.

What's the secret to successful fishing? I confess that my human ego prefers bait over the grace of fly fishing. This leads to the salmon homecoming—a majestic life-and-death spectacle in Hokkaido's rivers. I explore the profound ecology of the salmon, arguing that our wooden furniture is made from the ocean's nutrients. I conclude with the amusing human paradox: why you should savor the freshest Ikura (salmon roe) after witnessing the species' great sacrifice.

Why is Soba, a grain historically associated with poverty, considered Japan's most elegant noodle—the ultimate first date material? I explore the Paradox of Elegance and the Pavlovian ritual of Shin-Soba (New Soba) season. I conclude with local pride, recommending OKADA, an exquisite Soba restaurant in our buckwheat heartland of Asahikawa—a Tangible Cultural Property where the historic garden view will enhance your appreciation of the elegant grain.

In a Japanese home, the mother is an absolute dictator, and the law is: "You shall eat curry for three days straight." Discover the hilarious reality of Japanese soul food, the "level 10" bravery of Indian spice elites, and why the best soup curry in Asahikawa is served in a showroom full of designer chairs.

Branding is the difference between an ingredient and a legend. Join me as I explore the "tragedy" of Hokkaido's cod roe, the architectural beauty of Rokkatei in Furano, and my own embarrassing (but delicious) habit of driving across the prefecture for factory-second snacks.

Genghis Khan barbecue is a Hokkaido specialty, though it was once just a boring home-cooked meal for me. Tourists love to eat it near sheep ranches, but here's the reveal: more than 90% of the lamb and mutton consumed here is imported from Australia/New Zealand—it's the ultimate imported emperor. If you visit, you can trust any local restaurant, as they've survived the strict taste of Hokkaido people. Crucially, bring a large plastic bag to protect your coat from the intense grill smell. And if you visit MATSUO's newest Tokyo location, you can enjoy this local delicacy while sitting in our chairs.

In Manhattan, it’s a dinner date. In Asahikawa, it used to be a place where talking was forbidden and hair had to be tied back. Explore the intense, monastic world of Hokkaido Ramen and learn why even a local "survivor" sometimes prefers the quiet comfort of a designer chair to the battlefield of the noodle shop.

Modern logic says anyone can be a chef with a good recipe, but the story of Kiyomi Mikuni proves otherwise. From scrubbing pots at the Imperial Hotel to becoming a global icon, join me as I explore the "illogical" beauty of hard work and the extraordinary Hokkaido restaurant where his philosophy—and our chairs—come together.

Being from Hokkaido is a conversational superpower, unlike the "handicap" of being from Northern Kanto. But while our seafood is world-class, our design has often been "stuck in the 80s." Explore how architect Sou Fujimoto is changing Hokkaido's image—and why I need you to buy Tsuboya’s sweets so they can eventually buy our furniture!

【Trick-or-treating in Hokkaido】 Did you know that the history of trick-or-treating at Halloween in North America was not so long? It started about in 1930, while Halloween itself has a long history of more than 2000 years. As you may k...