Diet Archives - Savvy Tokyo

Candied Kumquat Recipe: The Tiniest Citrus Fruit With An Edible Peel

Rika Hoffman — Sun, 04 Jan 2026 23:00:00 +0000

Meet the kinkan (kumquat). Tiny, tart and tantalizing, these little citrus fruits are ideal for a simple kumquat recipe and are easy to find at local supermarkets throughout winter in Japan. Not much larger than an olive, a kinkan ranges in diameter from two to four centimeters. But despite their miniature size, kumquats are packed with flavor and nutrition, and unlike other citrus fruits, they’re often enjoyed whole—skin and all.

Eaten raw, the thin, crunchy peel yields easily to the teeth, the orange orbs bursting with tangy juice. Fragrant oils spray the air, releasing a delicate floral aroma from the pores of the fruit’s sweet, lustrous skin.

When boiled with sugar, kumquats become tender and glossy, tempering the sourness of the fruit’s flesh and preserving its fragrance in a thick nectar. A versatile topping for everything from yogurt to pancakes, we share a simple recipe for kumquats in syrup below.

But first, a little background on the tiniest citrus fruit.

An Auspicious Japanese New Year Food

Known as kinkan no kanroni in Japanese, candied kumquat is a sweet treat, home remedy and palate cleanser rolled into one—which helps explain its popularity among osechi ryori (Japanese New Year cuisine) dishes. It’s the equivalent of eating cranberry sauce at Thanksgiving, with a bright, acidic flavor that cuts through the otherwise heavy (and rather brown—at least in the case of American Thanksgiving) meal.

Like other Japanese New Year foods, kinkan has a symbolic meaning that involves wordplay. 金柑 (kinkan; “kumquat”) is a homonym of 金冠 (kinkan; “golden crown”). If you want to attract wealth in the New Year, a kumquat might just be your golden ticket!

Kinkan is also an auspicious food to eat during the winter solstice in Japan. During this time of year, it’s said that eating foods with two letter n’s (ん and ン in hiragana and katakana) in their names attracts luck. Besides kinkan, this includes foods like ぎんなん (ginnan; “gingko nuts”), にんじん (ninjin; “carrots”) and レンコン (renkon; “lotus root”).

Kumquat Health Benefits

Need another reason to include kinkan in your diet? Kumquats are full of health benefits, including:

High amounts of dietary fiber (especially the peel) for satiety and improved digestion
Antioxidants like vitamin C, which boosts the immune system, promotes iron absorption and stimulates collagen production
Moderate amounts of vitamin A, which is beneficial for the immune system, reproductive system and vision

Popular in Chinese medicine, eating candied kumquats is also a traditional Japanese remedy for sore throat and cough. Steep one or two kumquats in a mug of hot water with a teaspoon of syrup and sip your way to a soothed throat.

Kinkan no Kanroni (Candied Kumquat) Recipe

Ingredients

500 grams (approximately 3 cups) kumquats
250 grams (1 ¼ cup) sugar
400 milliliters (approx. 1 ⅔ cup) water

Instructions

Wash kumquats and make 7-8 vertical cuts into the skin with a knife. This will make it easier to take out the seeds later.
Submerge the kumquats in a pot of water (they should be just covered) and boil for 3-4 minutes.
Drain the kumquats and allow them to cool.
Taking each kumquat one by one, gently remove the seeds by inserting a wooden skewer or chopsticks into the vertical cuts you made earlier.
Combine 400 milliliters of water and 250 grams of sugar in a pot and bring to a boil.
Add the kumquats. They should all fit in an even layer at the bottom of the pot.
Bring the pot of kumquats and syrup back up to a boil over medium heat.
Lower the heat and cover with an otoshibuta (drop lid) to simmer for 30 minutes. If you don’t have an otoshibuta, a piece of parchment paper cut into a circle to fit the pot works just as well.
Once the kumquats have softened and the syrup has thickened, turn off the heat and allow them to cool.
Transfer your kumquats with syrup into a jar. Due to the high sugar content in this recipe (50% of the weight of the kumquats), it keeps pretty well. Store in the fridge for up to one month, or in the freezer for up to three months.

How To Use Candied Kumquat

There are numerous ways to use these plump, candied kumquats and their syrup:

Top yogurt or ice cream with chopped kumquats and a drizzle of syrup
Infuse your tea with candied kumquat and a spoonful of syrup
Replace the simple syrup in a cocktail recipe with sweet kinkan nectar
Soak cake layers with kinkan syrup for added flavor and moisture
Mix chopped kumquats into cake or pancake batter

With a jar of candied kinkan on hand, the possibilities are endless!

Using this kumquat recipe? Share your photos with us via Facebook or Instagram with a hashtag #savvytokyorecipe

5 Winter Vegetables To Buy in Japan This Season

Elizabeth Sok — Sun, 28 Dec 2025 23:00:00 +0000

Money can be tight after the holiday season. When the days of fun and feasting have faded, January often brings a period of reflection and saving for the new year ahead. Happily, your food budget doesn’t have to break the bank with expensive imports (looking at you, pricey Chilean blueberries!). Alongside leaner meat and fish choices that people often switch to as they double down on New Year’s resolutions, why not fill your plate with affordable, healthy seasonal winter vegetables from Japan?

Winter vegetables may receive a bad rap for their limited variety. Indeed, although I am a big fan of root vegetables, I did tire of throwing them in the oven as a wintery side dish in Canada. However, Japan’s cold-weather specialties have quite a varied taste profile, ranging from earthy and deep to peppery and sharp. Domestically grown, full of vitamins and minerals, and plenty of “Japan-only” appeal: dig into our list below to discover five stars of fuyu (winter)!

1. Burdock Root

Gobo (burdock root) is a slender root vegetable that resembles a pale white tree root and grows year-round, with peak harvests in fall and winter. Burdock root is high in fiber, which helps regulate blood sugar levels, making it often eaten to aid digestion or ground into powder and sold as a dietary supplement.

Kinpira gobo is a great side dish.

When cooking with burdock, it’s best not to peel the skin, as that is where the most nutrients are located. However, giving the root a good scrub and soaking it in cold water will help remove dirt and reduce its bitter taste. A popular recipe with burdock root is kinpira gobo, or sliced gobo with carrots and sesame, which is a staple for home cooks across Japan. Meanwhile, Hakata, Fukuoka Prefecture’s specialty, is gobo tempura-topped udon noodles, which attract long lines of hungry tourists.

2. Napa or Chinese Cabbage

Hakusai (Napa or Chinese Cabbage), meaning “white vegetable”, is the most crucial leafy green in Japanese winter cuisine. This cabbage is widely available across Japan during the winter season, where you will often see the white-stemmed, crinkly-leafed veggie piled high at the supermarket. Napa cabbage is easy to grow and can withstand temperatures as low as zero degrees Celsius as a cold-weather crop.

Hot pots can be packed with lots of napa cabbage.

Napa cabbage has a mild, slightly sweet flavor and works well in steamed and stewed dishes such as hot pot and cabbage rolls. It also serves as the main ingredient in the kimchi sold in Japan. Napa cabbage is also low in calories, high in water content, and loaded with vitamins and antioxidants to help ward off the various colds and viruses that may come your way during the winter season.

3. Japanese Radish

No vegetable is more iconic in Japan than daikon (Japanese radish). Daikon, or literally “big root,” is commonly bright white in color and notable for its size, especially compared to small red garden radishes. There are several varieties of Japanese radish, but the largest one is Kagoshima prefecture’s Sakurajima shimadekon (island daikon in dialect), which holds a Guinness World Record for being the biggest radish in the world.

Daikon can soak up delicious broths by simmering them in it.

Japanese radishes have a milder taste that is less sharp and peppery than that of other radish varieties. In Japanese cuisine, people often grate daikon and serve it with dipping sauces or slice it thinly for fresh salads. During colder weather, they boil it in soy sauce or add it to stews and hot pots to bring out its natural sweetness.

4. Japanese Mustard Green

Mizuna (Japanese mustard greens) are winter leafy greens that grow in large white bulbs from October to March. They are prolific plants that grow quickly and are productive, with a single bulb capable of producing up to 600 leaves. Mizuna is also known as kyona because it was historically cultivated in the Kyoto region and is considered one of the few native vegetables of Japan.

Crispy mizuna goes great in all salads!

Mizuna has a peppery and mildly bitter flavor. They are commonly grown for salad mixes and can be easily paired with other greens. These mustard greens can also be sautéed in stir-fries, where they will wilt and shrink like spinach. Additionally, mizuna is a popular last-minute addition to stews and hot pots, such as nabe yaki udon (hot pot udon noodles).

5. Enoki Mushrooms

Enokitake (enoki mushrooms) are white, thin, tendril-like mushrooms that naturally grow on tree logs from late fall to early spring. The roots of the mushroom are grown interconnected and produce small bundles, which are then cut and sold to supermarkets. When storing them at home, remove them from any plastic packaging and place them in the crisper to avoid spoilage.

Enoki deep-fried as an appetizer, or snack while drinking, is a very popular dish.

Enoki mushrooms have an earthy and slightly nutty flavor that will add depth to your cooking. Like other mushrooms in Japan, enoki is used in a variety of dishes, ranging from soups and stews to stir-fries. They are even popular deep-fried as an appetizer or snack while drinking. For an easy meal, try making takikomi gohan (Japanese mixed rice), where you cook enoki mushrooms with rice in the rice cooker.

So, get your nabe (hot pots) bubbling and try out these five winter vegetables in Japan! And, if you want them all to share the same hot pot, why not give it a go? Just make sure only to add your mizuna at the very last minute to preserve its delicate flavor and texture.

A Tokyo Dietitian’s Guide To Festive Feasting

Victoria Lindsay — Mon, 22 Dec 2025 23:00:00 +0000

Whether you celebrate Christmas, Hanukkah or Oshogatsu (Japanese New Year), this time of year is filled with holiday celebrations—and all the festive foods that go with it. In this Tokyo dietitian’s guide to festive feasting, I want to address a concern I hear every November and December from many of the patients who visit my office: how to balance meals in a way that allows them to enjoy their favorite holiday fare while still maintaining their health.

I completely understand their struggle, which is why I’m happy to share what I’ve learned through my work as a dietitian over the years. And before you start to worry that this will be another nutrition article suggesting you swap cauliflower into all your holiday recipes or warning about the dangers of sugar, let me reassure you that this is not that article.

Read on for tips on how to include balance and joy as you savor the season with these holiday eating dos and don’ts.

Healthy Holiday Eating Dos

Get Comfortable Living In The ‘Grey’

Although many patients will tell me that they are an “all or nothing” kind of person and want to jump right in on a strict meal plan complete with lists of “good” and “bad” foods, the truth is that those types of diets or meal plans aren’t sustainable over long periods of time.

When I think of the patients who were most successful in making long-term dietary changes, they all shunned such rigid, “black and white” thinking and became adept at living in the space between severe restriction and complete abandonment of their nutritional goals. They didn’t live in fear of sweets and treats and were able to enjoy foods that were less nutrient dense—like dessert or alcohol—while still prioritizing ones that were.

This might look like having pizza with a large salad on the side or enjoying a lovely holiday lunch at a fancy restaurant, but planning a dinner filled with lots of vegetables, lean protein and whole grains that also taste delicious once back at home.

These types of patients never had to worry about “falling off the wagon” because they never got on it in the first place. They were patient with their progress and understood that the health or nutrition outcomes they wanted were only possible with time, consistency and making peace with food and eating.

Understand That Any One Meal, Snack Or Dessert Won’t Make Or Break Your Health

Whenever a patient comes in panicking about an upcoming holiday meal or an outing like a bonenkai (end-of-year party), I find it’s often helpful to look at the bigger picture. Assuming you eat three meals a day, one meal is only 0.09% of your total food intake for the year.

So just like eating one salad won’t magically make all your health problems disappear, neither will enjoying one holiday meal. What you do consistently matters the most.

Offer To Bring Fruit Or Vegetable Dishes To Holiday Gatherings

While I think you should enjoy your favorite holiday foods regardless of whether they’re nutritious or not (more on that later), you’d be surprised how appreciative people are if you bring a fruit or vegetable-filled side dish to a holiday party.

In the excitement over more decadent holiday dishes, fruits and vegetables often get overlooked. Yet in my experience, people are always happy to have them as part of their meal, and in many cases, it’s one of the first dishes to run out!

This time of year has amazing seasonal produce, such as mikan (orange), daikon, yuzu or komatsuna (Japanese spinach) that can be incorporated into dishes or salads that are sure to be a hit.

Appreciate Other Aspects Of The Holidays That Don’t Involve Food

Even though festive meals are a big part of the holidays, don’t let food and food anxiety overshadow the many other wonderful parts of the holiday season. From enjoying the holiday illuminations to visiting the shrine for hatsumode (first shrine visit of the year), the holidays aren’t just about eating—they are also about joy, connection and celebration.

Healthy Holiday Eating Don’ts

Don’t Skip Meals Before Holiday Gatherings Or Parties

“Saving up” calories before a big holiday meal or event almost always guarantees a binge. Plan to eat regular, nourishing meals instead.

Don’t Feel You Need To Make “Healthy” Versions Of Your Favorite Holiday Food

There is nothing wrong with modifying a favorite holiday recipe to incorporate more nutrient-dense foods or to accommodate a dietary requirement, such as a dairy or gluten allergy. However, don’t feel like you must do that if what you really want is to enjoy the holiday meal or food as it is.

Research has shown that people who deprived themselves of their favorite foods—such as chocolate—not only experienced more cravings for the restricted food but also ended up eating more than those who didn’t restrict those foods in the first place.

So if what you really want is a piece of Christmas cake, don’t feel like you have to settle for some fruit or a sugar-free dessert instead—have the cake and enjoy it guilt-free!

Don’t Punish Yourself If You Overindulge In Food Or Drinks During The Holidays

Avoid the temptation to restrict your food intake in response to overeating at a holiday event. Doing so only puts you in a binge and restrict cycle, since severe dietary restriction often results in overeating later due to feelings of deprivation and shame.

While it is okay to listen to your body and eat less food if you aren’t hungry at your next meal, punishing yourself by barely eating is counterproductive.

In the hustle and bustle of the holiday season, striking a balance between eating and celebrating can be challenging. Yet with the tips above and an extra serving of fruit and vegetables (sorry for the shameless fruit and veg plug but I am a dietitian after all!), you can start the new year healthy, happy and well nourished.

Republished for 2025.

Japanese Superfoods: Wasabi

Hilary Keyes — Sun, 30 Nov 2025 23:00:00 +0000

Wasabi, along with soy sauce, is known internationally as the go-to condiment for sushi and sashimi. Some people love it, some people hate it, some people have never actually had the “real” stuff, but it’s another of Japan’s great superfoods.

What Is Wasabi?

わさび or 山葵 (wasabi) is Japanese horseradish, and part of the mustard family. Native to Japan, it can also be found in the Korean Peninsula, Sakhalin and the eastern side of Russia. It grows naturally along stream beds, especially in mountain river valleys across Japan.

Wasabi has been eaten in Japan since the Nara/Heian eras. However, it was then consumed as part of a cold soup. In the Edo era, it was used as a garnish with sashimi, soba and pickled vegetables. It later became the standard garnish for sushi.

The rhizomes (rootstalks) or the main body of the wasabi are ground into a paste and used as a condiment. While similar to hot mustard and horseradish, it has a subtle, distinct flavor when grated that many find addictive. It’s traditionally grated using coarse sharkskin graters but metal or plastic graters are also used nowadays.

Real vs Fake Wasabi

While primarily found in the Izu Peninsula of Shizuoka Prefecture, wasabi plants are also farmed in Nagano, Iwate and Shimane Prefectures. It’s impossible to grow them in a commercial capacity, which means that the real stuff is expensive. A single rhizome to grate at home can run anywhere from ¥800 to ¥2,500.

The plants are also very fussy as they are:

Intolerant of direct sunlight
Require temperatures between eight and 20 degrees Celsius (46 to 68 degrees Fahrenheit)
Prefer high humidity during their summer growing seasons

Fresh paste loses its flavor quickly if left exposed to the air. It therefore must be grated and used as soon as possible. That’s why it’s grated fresh on the spot in high-end restaurants, and often sandwiched between the fish and rice in sushi restaurants.

So What’s The Fake Stuff Made Of?

It’s no secret that all wasabi isn’t created equal. As the condiment has gained popularity over time, commercial options have been developed to meet demand.

Wasabi sold in Japan comes in bottles and tubes, and is usually made from dried wasabi powder. Overseas, most pastes are made from other ingredients such as horseradish, mustard and may not even contain any wasabi whatsoever. Often, green food coloring or spinach powder is added to mimic the appearance of fresh wasabi.

Health Benefits

Real wasabi is a superfood in that it contains isothiocyanates, just like cruciferous vegetables like broccoli and cabbage. It’s packed with:

Vitamins A, B1, B2, B6, C
Folate
Calcium
Iron
Manganese
Magnesium
Zinc
Phosphorus
Potassium

Other studies show it to have anti-bacterial, anti-inflammatory and anti-cancer properties, and may also promote fat loss. It may also help lower cholesterol, reduce blood clot formation (which reduces the risk of stroke and cardiac arrest) and also help lower blood pressure.

As it contains sinigrin, a glucosinolate that helps clear sinus congestion and thin mucus, it can be particularly helpful during cold and flu season too!

Why It Works So Well With Raw Fish

Part of the reason why wasabi is so intricately linked to raw fish is that it’s considered an antidote for food poisoning. It contains allyl isothiocyanate, which has been proven to inhibit the growth of E. coli, Salmonella sp, H. pylori and Staphylococcus aureus, the bacteria that cause food poisoning and ulcers, which can lead to stomach cancer, and may also help to prevent tooth decay as a result.

Real wasabi is also an antiparasitic; the isothiocyanates released when wasabi is ground are effective against Anisakiasis, a parasitic disease caused by worms found in cod, salmon and squid.

How To Enjoy It

You can find spicy snacks all across Japan.

Wasabi is not something you should eat in large amounts. The sharp, pungent spice of it hits the nose and sinuses in such a way that excessive consumption can lead to headaches in some people. Small amounts of the paste can be added directly to raw fish, used in marinades, added to sauces for steaks or used as a spicy seasoning on snacks.

Teas are also available in areas where wasabi is produced; some are blended with green tea.

Fresh wasabi leaves are also spicy and are commonly added to rice balls and salads, but can cause diarrhea. The tea isn’t spicy at all, but has a mellow yet flavorful taste that some say is better than that of green tea alone.

If you haven’t tried its other forms, you may want to consider adding it to your diet.

Nabe: Famous Hot Pot Flavors To Try in Japan

Suzanne Bhagan — Mon, 17 Nov 2025 23:00:00 +0000

My introduction to nabe (hot pot) in Japan came in the middle of summer, not winter. When I touched down in Tokyo, it was the first thing I ate. Everything went into the boiling pot: chopped mushrooms, leeks, meat and vegetables I was not yet familiar with. During the meal, everyone dived in and scooped up what they wanted. After more than 24 hours in the air, this Japanese hot pot really hit the spot. And it was the perfect way to celebrate my birthday and meet Caribbean folk in the city.

Enjoying hot pot with new friends in Japan this way instantly reminded me of soup limes (get-togethers) in Trinidad and Tobago. Back in the Caribbean, we “bubble a pot” on a portable gas stove on the ground rather than on the table. However, the camaraderie surrounding a pot of hot broth in Japan and Trinidad and Tobago remains the same.

What Is Nabe?

In winter, nabe or nabemono is one of the most popular Japanese ways to combat the cold. It’s filling, warming and nutritious—talk about hitting all the targets! At home, nabe is usually cooked in a heavy earthenware pot called donabe. The soup simmers throughout the meal atop a portable gas stove that can be used on the dining table. It uses a butane canister and is also handy for cooking outdoors and during power outages/natural disasters.

Nabe has all the ingredients for a great time: seasonal winter vegetables, delicious kombu (kelp)-based broth, mouthwatering meat or seafood, silky or chewy tofu—you name it!

Always Save Room For The Finally

When everyone finishes the meat, seafood and vegetables, never toss the broth at the bottom of the pot. That leftover soup is actually one of the best parts of nabe. Instead, add fresh udon noodles, ramen noodles or cooked rice to soak up every last drop.

This final step is called the shime, a traditional method for concluding any nabe meal. It also reflects mottainai, the Japanese philosophy of “waste not, want not,” by making full use of the rich, flavorful broth you worked so hard to create together.

Nabe Classics

Want to try nabe for the first time but don’t know where to start? Here are some of the most familiar hot pots you’ll find in households across Japan. They have warmed winter tables for generations and are an excellent choice for your first experience.

Yosenabe

This is your basic or homestyle nabe, and it has been a cold-weather favorite since the late Edo to early Meiji periods, when families gathered around a shared hearth. Add whatever you like or whatever’s in the fridge that day.

In winter, it’s common to add hearty vegetables like mushrooms, gobo (burdock root), daikon (Japanese radish), hakusai (Chinese cabbage), negi (leek) and carrots. You can also add your favorite meat (chicken, beef, pork or even game meat) or seafood like fish or shellfish. If you’re vegan, you can enjoy yosenabe with silky or fried tofu. The dashi is usually simple, using kombu or katsuobushi (bonito flakes).

Chankonabe

This hearty stew is traditionally served to bulk up sumo wrestlers and became a staple in sumo stables during the early 20th century. In it, you’ll find massive chunks of animal protein (usually chicken and meatballs) and good portions of vegetables. It’s all served up in a basic dashi (kombu or katsuobushi) or chicken stock.

Today, you’ll find chankonabe restaurants all around Japan, but especially near Ryogoku in Tokyo, the heart of the sumo world.

Sukiyaki

Sukiyaki gained nationwide popularity during the Meiji era when Japan began embracing meat after centuries of avoiding it. For sukiyaki, thin slices of beef or pork and vegetables are simmered in a salty and sweet soy sauce-based broth. The cooked meat and vegetables are then dipped into raw egg before being served.

Shabu Shabu

Shabu shabu first appeared in the 1950s in Osaka as a lighter, quicker alternative to sukiyaki. Instead of simmering meat directly in the pot, each diner picks up a raw slice kept next to the pot and gives it a quick dip and swish in the kombu-based broth to cook it. The cooked meat is then dipped in ponzu or goma (sesame) sauce before eating.

The name shabu shabu comes from the soft “swish swish” sound made as the meat moves in and out of the hot broth.

Oden

Oden has roots dating back to the Muromachi era, but gained widespread popularity in the Edo period as a street food. When the cold months approach, convenience stores bring out the heated trays. In each, you may find well-shaped proportions of konjac, various varieties of fish cakes and hard-boiled eggs slowly cooking in hot stock.

Shizuoka prefecture is famous for its darker, soy-rich version of this hot pot.

Regional Nabe

Japan’s regions each bring their own local ingredients, traditions and climate to the nabe table.

Hokkaido: Ishikarinabe

Popular up north, ishikarinabe centers around locally sourced ingredients: fresh salmon or trout, sometimes salmon roe, butter and a creamy miso-flavored stock. The dish originated among fishermen along the Ishikari River during the Meiji era and remains a winter staple in Hokkaido.

Fukuoka: Motsunabe

In Fukuoka, motsunabe is a collagen-rich soup made with chili peppers, vegetables and offal (intestines). It rose in popularity after World War II, when ingredients were limited and offal was inexpensive. For those in the know, collagen is a way to achieve that youthful, glowing skin.

Akita: Kiritamponabe

Kiritamponabe hails from Akita and features chicken and grilled rice dumplings that soak up all the goodness of the chicken broth. The dish dates back to the late Edo period, when hunters would shape freshly cooked rice around cedar skewers and toast them over the fire.

Hiroshima: Dotenabe

If you’re after the sweetest kaki (oysters) in Japan, hands down, Hiroshima comes out on top. What better ingredient to add to the local version of nabe? Dotenabe became popular in the early 20th century. What makes it extra flavorful is the miso paste smeared around the inside of the donabe, which gradually melts into the broth.

Kyoto: Yudofunabe

For tofu purists, try Kyoto’s yudofunabe. The humble yet insanely nutritious tofu is boiled in a kombu broth and then dipped in ponzu sauce. This simple hot pot traces its roots to Zen Buddhist temple cuisine and remains the perfect nabe for those who are also strictly vegan.

Modern Nabe

Global inspiration and Japan’s love for playful food innovation have given rise to a new wave of hot pot flavors.

Tomato Nabe

Tomato nabe is a Japanese-Italian fusion dish that became popular in the 2000s. It includes chicken, vegetables and cheese in a tomato-based stock. The shime at the end of the meal often means adding pasta or cooked rice to the leftover broth.

Tōnyūnabe (Soy Milk Nabe)

For soy milk fans, there’s a nabe made just for you. Tōnyūnabe revolves around a soy milk and miso-based broth with plenty of pork slices and chunks of tofu. It surged in popularity in the 1990s when soy-based dishes became a trend in Japan.

Kimchi Nabe

For a Japanese-Korean take on nabe, try kimchi nabe. It became a household favorite as kimchi became more accessible in Japan in the late 20th century. Who can resist the combination of meat or seafood and veg simmering in a mellow miso and spicy kimchi-flavored broth?

Cheese Nabe

Another popular modern version is cheese nabe. Melty cheese, of course, is best (think cream cheese or other soft cheeses). This fondue-like concoction, which grew trendy in the 2010s, is guaranteed to satisfy almost any nabe skeptic.

Lemon Nabe

Lemon nabe is a modern-style regional nabe from Hiroshima, Japan’s largest lemon producer, created to promote their renowned setouchi lemons. It gained popularity in Tokyo around 2012 and is now a popular nabe flavor among women seeking a zesty, uplifting dish full of vitamin C. It’s made with clear chicken broth infused with fresh lemon juice, and by adding slices of lemon directly over the top, it also makes for a very photogenic nabe.

For a more Southeast Asian-inspired twist, try adding fresh coriander and a splash of fish sauce to the broth—these ingredients give the nabe a fragrant, slightly savory edge that pairs perfectly with the citrus notes. Use rice noodles as the shime and you’ve got yourself some nabe-style pho.

How To Make The Perfect Nabe

The best part about nabe is that there are really no strict rules to it, as it can really be made with any ingredients added to any broth. You can mix and match to your heart’s content. That being said, here are some basic tips to ensure a successful nabe experience.

Cook the broth first and bring it to a rolling boil.
Cook the tough stuff in the broth first. Think raw chunks of meat and hardy veggies.
Last go in thin slices of meat, seafood and softer vegetables like mizuna (mustard greens) and hakusai leaves.
Don’t crowd the pot! The joy of nabe is that it’s meant to be cooked in small batches, allowing everyone to eat a little at a time over a long period. You can keep a separate bowl with extra ingredients nearby the hot pot, allowing you to add to it as needed.
If you like, have one person in charge of the nabe pot, adding ingredients, manning the fire and dishing out portions.
Enjoy nabe with a cold beer, sake or whatever you like!

Where To Try Nabe in Tokyo

In Japan, nabe can be enjoyed almost anywhere during winter: convenience stores, izakaya (Japanese pubs), ryokan and restaurants. Here are just a few places to try nabe in Tokyo.

Shabu Shabu Onyasai

Shabu Shabu Onyasai is one of the most famous chain restaurants specializing in shabu-shabu, with locations not just in Tokyo but all over Japan. The menu features fresh vegetables, thinly sliced meats and a variety of flavorful broths, ranging from classic kombu to spicy and modern styles. Guests can choose between all-you-can-eat courses or set menus, making it an easy, customizable option for groups and families.

Price Range: ¥1,628–¥7,128 per person
Where: Available all over Japan

Mo-Mo Paradise

Mo-Mo Paradise is another extremely popular Japanese chain restaurant that serves both shabu-shabu and sukiyaki. Formerly known as Nabezo, the brand is recognized for its use of high-quality meats, flavorful broths and fresh vegetables.

Price Range: ¥2,200-¥8,800 per person
Where: Shinjuku, Shibuya, Ikebukuro, Akihabara and Asakusa

Hakata Motsunabe Yamaya

Located in Marunouchi, Hakata Motsunabe Yamaya specializes in the Fukuoka motsunabe. The restaurant is renowned for its depth of flavor and for serving authentic Kyushu-style dishes that pair perfectly with the hot pot, such as mentaiko and lightly pickled vegetables.

Price Range: ¥2,200–¥6,500 per person
Where: Available in most main cities across Japan

Chanko Kirishima

Chanko Kirishima serves authentic chankonabe in the heart of Tokyo, just steps from Ryogoku Kokugikan, the city’s sumo stadium. The restaurant itself has a nostalgic, old-Tokyo ambiance and is a great way to immerse yourself in sumo culture through food.

Price Range: ¥1,650-¥3,520 per person
Where: 2-13-7 Ryogoku, Sumida City, Tokyo (Google Map Link)

Komagata Dozeu

A true Tokyo classic, Komagata Dozeu is one of the city’s most historic nabe restaurants, serving its signature loach hot pot since the early 1800s. Step inside and you’re greeted with an Edo-period atmosphere—tatami floors, low tables and staff in traditional attire. The specialty here is dozeu nabe, a shallow iron pan filled with small loach simmering in a mildly sweet broth and topped with generous layers of negi.

Price Range: ¥3,400–¥4,900 per person
Where: 1-7-12 Komagata, Taito City, Tokyo (Google Map Link)

Bookmark for later, when the hunger pangs strike. How do you nabe?

Kombu: Japanese Superfood Recipes

Luisa Heenan — Mon, 27 Oct 2025 23:00:00 +0000

Seaweed is one of the outstanding foods that project the uniqueness of the traditional Japanese diet. Not only has it been a key ingredient in Japanese cooking for thousands of years, but it has also been suggested as one of the key factors contributing to the longevity of the population. Japanese cuisine has several types of edible seaweed, but here we focus on just one highly nutritious type, yet still relatively unknown in the Western world: kombu.

What Is Kombu?

Kombu (昆布) is a leafy brown kelp that is traditionally grown off the coast of Hokkaido. It is usually sold dried in the supermarket and adds much to the umami flavor of Japanese dishes, as it is the standard ingredient in dashi (the Japanese soup stock equivalent).

Health Benefits

In oriental medicine, kombu is used to support the endocrine (hormone-producing) and nervous systems in the body. This may be due to the fact that kombu has the highest iodine content of all seaweeds. Iodine is vital in hormone production and normal thyroid function, which is essential for regulating metabolic processes in the body. It is also crucial for proper fetal development during pregnancy.

Signs of iodine deficiency can include dry skin, hair loss, hypothyroidism, goiters and fertility issues. Since the body cannot produce iodine, it is essential to ensure that we consume it in adequate amounts in our diets. However, note that excessive iodine intake may be an issue for individuals with thyroid conditions or those taking certain medications. It is essential to consult your medical practitioner before making significant changes to your diet.

Kombu is also high in Vitamins B, C, D and E as well as calcium, iron and germanium, an element significant for skin healing. In addition, it may also be beneficial for regulating blood sugar, reducing blood cholesterol and blood pressure, alkalizing the body, detoxifying the body and aiding in weight loss.

How To Use It

When kombu is added to grains and beans during cooking, it not only enhances the flavor but also aids in digestibility and nutrient absorption. This can mean less of the gas-producing effect that beans are notorious for. Just add an eight-centimeter sheet of kombu to your rice cooker or pot of beans when cooking to reap these benefits.

You can discard the used kombu sheet afterward if eating seaweed isn’t your thing. Otherwise, you can slice it up and add it to the dish or save it to add to your salads. If you want to make stock with it (recipe below), make sure not to boil the kombu sheet for too long if you plan to eat it afterward. Excessive boiling can make it slimy or bitter. Remove it around when the water begins to boil.

Store dried kombu in a cool, dry place. The white powdery flecks are natural glutamates (flavor crystals)—not mold, so don’t worry about those!

Where To Buy It in Japan

Higher-quality kombu will often be thicker, contain visible whitish flecks (“crystals” of glutamate), which are a good sign, and originate from well-established production regions. Here’s where you can get it:

Supermarkets: Most regular supermarkets have a shelf or section for dried seaweed and stock ingredients.
Specialty stores: For higher-grade kombu, look at stores and seafood markets specializing in seaweed and dashi ingredients like Konbu No Iwasaki (Tokyo), Azumaya (Osaka) and Konbumura (Hokkaido/Online).
Online & imported goods: You can purchase bulk or premium kombu directly from brands like Golden Kombu or Okui Kaiseido, or through online retailers such as Amazon and Rakuten.

Kombu Dashi (Stock) Recipe

This simple vegetarian dashi can be used as a base for soups, stews, noodle broths or even as a warm, nutrient-rich tea. All the exceptional health properties of the kombu are extracted into the water.

Makes 6 cups | Adapted from Mitoku

What You Need

15-centimeter sheet of dried kombu
4–6 cups water

What to Do

Add water and kombu to a saucepan and let soak for 15 to 20 minutes.
After this soaking time, bring pot to a simmer, uncovered, for five minutes.
Remove the kombu sheet and you have your dashi ready to use!

The dashi will last in the refrigerator for up to one week.

Looking for an easy recipe to use this dashi in? Try this very simple sumashi-jiru soup!

Ozempic in Japan: A Savvy Guide For Foreign Residents

Kerri King — Fri, 26 Sep 2025 23:00:00 +0000

Over the past two years, drugs like Ozempic and Mounjaro have gone from quiet prescriptions for Type 2 diabetes to global household names. Thanks to celebrity testimonials, viral TikToks and endless headlines, these GLP-1 medications (short for glucagon-like peptide-1 receptor agonists) are now strongly associated with rapid weight loss. Japan hasn’t escaped the buzz. English-language ads for Ozempic and similar drugs are now common across social media, often targeting foreign residents. If the constant media push has you wondering about Ozempic in Japan, here is your Savvy Guide to these medications.

GLP-1 Drugs Approved in Japan

Can you actually get Ozempic or similar “weight loss injections” in Japan? The answer is yes, but only under strict medical criteria. The three most common medications available are:

Ozempic (Semaglutide): Approved in Japan in 2020, Ozempic is officially prescribed for type 2 diabetes management. Some doctors may provide it off-label for weight loss, but this is not common practice.
Mounjaro (Tirzepatide): This newer GLP-1 medication was approved in 2022, also for type 2 diabetes treatment. Like in the case of Ozempic, its recognized role in Japan is blood sugar control, not weight loss.
Wegovy (Semaglutide): Wegovy is the only injectable medication approved for obesity management and has been available since 2023. It’s covered under Japan’s National Health Insurance (NHI) if you meet the criteria (BMI ≥35, or ≥27 with related health conditions such as hypertension or diabetes).

Several other GLP-1 medications are also now available in Japan, including Rybelsus (oral semaglutide), Saxenda (liraglutide), Trulicity (dulaglutide) and Byetta/Bydureon (exenatide). These are usually prescribed for managing type 2 diabetes rather than weight loss.

The Cost: What You’ll Pay With & Without National Health Insurance

Whether these drugs are covered by National Health Insurance (NHI) or not makes a huge difference to your monthly costs. Japan’s NHI usually covers 70% of drug costs, leaving patients to pay about 30% out of pocket.

Here are the official 2025 prices and typical copays for the three most common medications available (monthly estimates are based on four weekly doses at the lowest available dose and exclude clinic visits or test fees):

Brand	Approved Use in Japan	NHI Copayment (Out-of-pocket Cost)	Private Clinic / Off-Label Cost
Ozempic	Type 2 diabetes	¥1,650–6,600/month	¥25,000–33,000/month
Mounjaro	Type 2 diabetes	¥2,300–13,800/month	¥22,000–40,000/month
Wegovy	Obesity (BMI ≥35, or ≥27 + comorbidities)	¥2,250–12,900/month	¥26,000 – ¥52,000

The Marketing Push To Foreigners

If you live in Japan and spend any time on social media, you’ve probably noticed the rise in ads for “weight loss injections.” Even if your feed has nothing to do with dieting, it’s now common to see English-language promotions for Ozempic, Mounjaro or similar drugs.

These marketing campaigns target foreign residents because access through Japan’s public health system is limited. Strict NHI criteria and a lack of English-language support often make it harder for foreign residents to get GLP-1 medications. Private clinics are well aware of this gap, and so they have begun to market aggressively to international residents, often charging significantly higher, out-of-pocket prices.

Private English-Speaking Clinics Offering GLP-1 Treatments

If you don’t qualify for coverage under Japan’s National Health Insurance (NHI), or if your doctor isn’t supportive, several private English-speaking clinics do offer GLP-1 medications. These clinics can be convenient, especially with bilingual staff and telemedicine delivery, but they can cost two to three times more than NHI-covered prescriptions.

It’s worth checking the fine print before signing up so you know exactly what you’re paying for. Some clinics bundle everything (consultations, follow-ups, needles, alcohol swabs, even travel letters) into one package. Others only list the medication price upfront and bill separately for extras like blood tests.

These are a few well-known clinics offering GLP-1 weight loss treatments in Japan:

Hada no Clinic (Tokyo): Bilingual clinic advertising weight-loss programs that include check-ups and counseling.
Bianca Clinic (Tokyo): Provides Mounjaro and other GLP-1 injections for weight loss, marketed as weekly treatments.
Tokyo Medical and Surgical Clinic (Tokyo): Longstanding international clinic in Tokyo offering weight loss treatment programs, including GLP-1s, with English-speaking doctors.
Juniper: Telemedicine platform with English consultations, nationwide delivery and travel letters for medication.
E-Life Clinic: Offers online consultations and pricing packages for Ozempic, Mounjaro and Saxenda.

Important Factors to Consider

If you’re thinking about trying a GLP-1 medication like Ozempic, Mounjaro or Wegovy, it’s worth looking beyond the hype. These drugs can be effective, but they also come with real risks that shouldn’t be overlooked.

How GLP-1 Medications Work (& What to Expect)

One of the main ways GLP-1 medications like Ozempic work is by slowing gastric emptying. Put simply, food takes longer to leave your stomach and move into your intestines. This makes you feel full sooner and stay full for longer, reducing your appetite. The exact mechanism, however, is also what causes many of the most common side effects: nausea, bloating, a constant feeling of fullness, stomach pain and sometimes vomiting.

Studies show that in some cases, GLP-1 drugs can cause gastroparesis, a condition where the stomach doesn’t empty properly, leading to severely delayed digestion and awful side effects. Having lived with gastroparesis myself, I can say it’s more than an occasional upset stomach and will drastically impact your quality of life.

Don’t just take my word for it. In clinical trials, nausea was reported in about 44% of people taking higher doses of semaglutide, while vomiting affected roughly 25%—making these two of the most common side effects. That’s also why you need to factor in the ongoing cost of additional medications, like anti-nausea tablets, which are often needed to manage these symptoms.

Other side effects frequently reported with GLP-1 drugs include diarrhea, constipation, acid reflux and abdominal pain. These symptoms are often worse at higher doses or when the dose is increased too quickly. Because of these risks, it’s essential to carefully weigh the benefits of these medications against the possibility of long-term side effects.

These medications can be useful tools, but they’re not quick fixes and carry real risks. If you’re considering them in Japan, always start by speaking to your doctor and making sure you understand both the benefits and the downsides.

5 Fall Fish You Need To Try in Japan

Elizabeth Sok — Sun, 21 Sep 2025 23:00:00 +0000

With its cooler breezes, gray-blue skies and rainy patches, perhaps Japan’s fall weather may not immediately bring to mind seafood. But, in fact, autumn abounds with delicious fall fish and is known as one of the best seasons in Japan to consume the freshest of catches.

As the heat of August and early September fades, fish around the archipelago become particularly juicy as they fatten up to withstand the winter. So, some popular fish, like saba (mackerel) and sake (salmon), which are available year-round, are considered to be even more delicious as the leaves start to change.

The fall fish discussed below were selected for their unique attributes, flavors and seasonality in Japan. They are some of the tastiest and symbolic of autumn time, with perhaps none as representative as sanma (Pacific saury), the first fish on our list.

1. Sanma: Pacific Saury

Slender and relatively long at about 30 centimeters, the shiny, silver-bodied sanma arrive in droves along the eastern coast of Japan to lay their eggs. In season from September to November, sanma only becomes juicier and fattier as the weather cools off.

Also, while sanma caught off the Sanriku Coast is highly demanded and high in saturated fat, the ones from southern regions tend to be lower in fat and have a more delicate taste.

Sanma are delicious when simply salted, grilled and served with a spritz of sudachi (a Japanese citrus that resembles lime). You can also pickle them or broil them with soy sauce for great results. Just be aware that they are bone-riddled, so be careful when serving them, especially to children.

2. Madai: Red Seabream & Chidai: Crimson Seabream

While a variety of seabreams are eaten all year round in Japan, madai and chidai are two types that come into season from October to November. Nearly identical in appearance, with the exception of chidai’s slightly more reddish scales, they differ when it comes to size and availability.

Chidai tops out at about 30-40 centimeters, while madai can reach up to a meter in length. Because madai is fish-farmed far more than caught in the wild, it is the most common variety of sea bream and the likelier one to encounter at your supermarket.

In terms of taste and texture, both fish have succulent flesh, offer little fishiness and are loaded with plenty of umami between the skin and meat.

These seabreams are often cooked via shioyaki, which is essentially sprinkling salt and sake on a whole fish (tail and head included) and grilling it. Another popular method is to simmer the fish in soy sauce. This further softens the flesh, making it plump and delicious.

3. Kajika: Japanese Sculpin

Although kajika may be a rare find these days, it is nevertheless highly sought after for its unusual appearance and taste. Belonging to the sculpinidae family, with their gray-brown color and large heads, they have the unfortunate honor of being from the same group as the blobfish, a fish widely considered to be one of the ugliest in the world.

However, whatever points it may lose in looks, it gains tremendously in taste. Kajika is characterized by a meaty texture, sweetness and flavor akin to venison. Rich in iron, calcium and vitamin B2, it is great for your taste buds and your health.

Hokkaido and Kanazawa are both home to local kajika recipes that prepare the fish in hot pots and stews. In Hokkaido, the whole fish is chopped into large chunks and stewed in a miso-based broth. It’s a soothing dish, particularly when the weather gets colder. As for Kanazawa cuisine, there’s deep-fried kajika, where the fish is eaten in its entirety, including the bones!

4. Katsuo: Bonito

Katsuo has a long history in Japan, with archeologists unearthing 5,000-year-old remains in Aomori prefecture. Today, katsuo comes into season twice a year:

During the spring and early summer
In the fall, when the appropriately named modori-katsuo returns to the waters around Japan

The autumn katsuo, caught between mid-September and early November, is especially fatty and juicy. Plumped up as they prepare for the winter, these returning katsuo are packed with umami just under their thin skin.

Bonito is loaded with plenty of protein and essential amino acids to help keep our bodies healthy.

As the prefecture with the highest consumption of katsuo in Japan, Kochi affords bonito a special place in its local cuisine. One of the most popular bonito preparations in the region is katsuo tataki. This dish features raw, meaty slices of katsuo bordered by a thin layer that has been fire-seared. Serve with a squeeze of ponzu and a touch of salt and enjoy this rare yet smoky Kochi soul food.

5. Iwashi: Sardines

The silvery-blue iwashi may bring to mind canned foods and school lunches. However, it is also a popular autumn fish with more versatility than many may expect. Iwashi’s popularity is relatively recent. Due to its delicate stomach, which often disintegrates at an incredible rate soon after being caught, iwashi were not traditionally served on the vast majority of Japanese dinner tables.

Now, thanks to innovations in refrigeration, iwashi can be found all year round and in every corner of the country. For many, late summer to autumn is considered to be the best time for sardines.

Sardines are a cheap and healthy oily fish packed with omega-3 fatty acids. They can be eaten in a variety of ways. Iwashi tend to have a strong flavor, so they often come prepared with grated ginger or marinated with vinegar.

With lots of small bones that are difficult to remove, iwashi are also commonly deep-fried to remove the problematic little nuisances. Cooked with sake and soy sauce, iwashi shoyuyaki is an excellent complement to your autumn dinner.

What’s your favorite fall fish dish in Japan? Did we miss a local favorite in our highlights list above? Let us know in the comments below!

The Best Brunch Spots in Tokyo

Kimberly Hughes — Sun, 31 Aug 2025 23:00:00 +0000

There is something to be said for a quick brekkie on a busy morning in the metropolis as you stop by your favorite café for a coffee to go, grab a sandwich from your local conbini, or whip up something fast at home. And then, there is brunch, a meal to savor and linger over—preferably on a relaxed Tokyo weekend—whether with friends, family, a date or even solo.

Our roundup of brunch spots in Tokyo encompasses a wide variety of options for food styles, ambience, price ranges and locations. So sift through our 15 recommendations, and then get brunching!

1. Berth Coffee (Nihonbashi)

Find this spot on the first floor of the Citan Hostel. Seating is available both indoors and on the outdoor terrace. Breakfast fare includes options such as open-faced sandwiches, seasonal soups, salads, and an array of homemade cakes and pastries—plus fabulous coffee drinks served in attractive ceramic mugs. Pro tip: Head to the downstairs restaurant in the evenings for cocktails, dinner fare, and weekend DJ sets (plus chilled-out playlists throughout the week).

Where: 15-2 Nihonbashiodenmacho, Chuo-ku (Google Map Link)
When: Daily from 8 a.m. to 11 a.m.
Cost: Croissants/pastries from ¥250, sandwiches from ¥500

2. Lattegraphic (Jiyugaoka)

The Aussies do not mess around when it comes to brunch-style fare—and Lattegraphic does it to perfection. This sprawling café offers scrumptious eats like coconut cream and kiwi-accented granola bowls, avocado toast (but of course), and sides including poached egg and bacon. And with the edgy wall murals and shelves of artsy books, you’ll legitimately feel like you’ve just stepped into a Melbourne cafe.

Where: 1-8-18 Jiyugaoka 2F, Meguro-ku (Google Map Link)
When: 7 a.m. to 10:30 p.m. daily
Cost: Mains from ¥900

3. Sarabeth’s (Marunouchi)

Known as “The Breakfast Queen of New York,” Sarabeth’s opened its first store in Japan in 2015 and has since been one of the most popular places for Tokyoites to get classic eggs benedict, pancakes and French toast throughout the day. Here, time passes slowly, the food is delicious and reasonably priced, and you can be sure that you won’t leave the restaurant hungry since the portions are NY-style as well!

Where: Atre Shinagawa 4F, 2-18-1 Konan, Minato-ku (Google Map Link)
When: Mon-Sat: 9 a.m.-12 a.m., Sun & Holidays: 9 a.m.-11 p.m.
Cost: From ¥950

4. Clinton St. Baking Co. (Minami-Aoyama)

Clinton St. Baking Company doesn’t have a specific brunch plan but instead offers a variety of goodies that can be enjoyed all day long, at your own pace and preference. New York-inspired dishes are the trend here, but this is a rather broad concept, certainly not limited to pancakes and eggs. The menu includes the owner’s signature buttermilk biscuit sandwich with bacon, country breakfast, Spanish scramble, huevos rancheros, sandwiches and burgers, and so much more.

Where: 5-17-1, Minami Aoyama, Minato-ku (Google Map Link)
When: Open daily, 9 a.m.-9 p.m.
Cost: From ¥1,000

5. Good Morning Cafe & Grill (Toranomon)

Good Morning Cafe & Grill has taken a fairly lackluster location in the middle of the concrete jungle and created a great place to dine outside. Potted trees and misting fans help keep the outdoor space cool, and large awnings provide shade for some tables. Rather than a view that looks down on the city, this one allows guests to gaze up at one of Tokyo’s tallest and most striking skyscrapers. Both a morning menu and a lunch menu are available on weekends and holidays, offering options such as scrambled eggs, burgers, salads, sandwiches and steaks.

Where: 2-16-6 Nishi-shinbashi, Minato-ku (Google Map Link)
When: Weekends and national holidays: 8 a.m.-10 p.m.; Weekdays: 11 a.m.-10 p.m.
Cost: From ¥1,200

6. Bubby’s (Yaesu)

Bubby’s serves an assortment of fluffy pancakes, juicy burgers, and, most famously, American pie. Choose from delicacies like the classic apple, apple crumble, or the favorite, Michigan sour cherry. A good cherry pie is a rare find in Tokyo, so this is the place to indulge in it. Pair it up with a coffee or homemade pink lemonade. There are also a variety of brunch plates available, including various kinds of savory eggs benedict that come with a serving of seasoned home fries or salad.

Where: Yaesu Underground Shopping Center 3rd Avenue B1, 2-1 Yaesu, Tokyo (Google Map Link)
When: Weekdays 10 a.m.–10:30 p.m. (L.O. 9:30 p.m.); Weekends/Holidays 10 a.m.–10 p.m. (L.O. 9 p.m.)
Cost: From ¥1,500; Pies are ¥880 a slice

7. The All Day (Higashimukojima)

This is the kind of restaurant that makes you feel like you are visiting a friend’s home. The regularly updated weekend à la carte menu has featured dishes to date such as beef stew and a green chile shirasu (whitebait) omelet, along with creative sides including shishito peppers with karasumi (squid ink) sauce. Several sausage types are also on offer–think coriander, parsley and shiitake mushroom. The restaurant’s tagline is, in fact, “craft beer and good sausage”, so go ahead and wash down your brunch with a cold one, or enjoy one of the delicious coffee beverages.

Where: 2-24-14 Higashimukojima, Sumida-ku (Google Map Link)
When: Saturdays/holidays: Noon to 11 p.m.; Sundays: Noon to 10 p.m.; Weekdays: 11:30 a.m. to 2:00 p.m. / 5:00 p.m. to midnight.
Cost: Mains around ¥1500; Sides around ¥600 to ¥900

8. Woodberry Coffee (Shibuya)

If you like your lattes creamy and your brunch enjoyed in an attractive wood-toned atmosphere, Woodberry Coffee is for you. The baristas here are extremely attentive, going out of their way to explain the characteristics of each coffee type. Brunch-worthy plates include bagels topped with cream cheese and lox; granola and fruit-topped yogurt served in coconut husk bowls; and a robust grilled basil and chicken sandwich accompanied by tangy stone mustard and cumin-infused pickled red cabbage.

Where: 2-20-18 Higashi, Shibuya-ku (Google Map Link) Other locations also available.
When: Brunch served from 8:30 a.m. daily
Cost: Around ¥1,500 (half-sandwiches available for around ¥800)

9. Le Pain Quotidien (Shiba Park)

This bakery-restaurant from Brussels is a favorite brunch and breakfast spot for many expats living in the Minato area of Tokyo, and for good reason: the bread here (although not cheap!) is really delicious. The eggs benedict here are some of the best in the city. You can also enjoy other simple but beloved brunch dishes such as avocado toast, goat cheese, mushroom and spinach omelets, Belgian waffles, Surf & Turf brunch and more.

Where: 3-3-1 Shibakoen, Minato-ku (Google Map Link)
When: Open daily, 7:30 a.m.-9 p.m.
Cost: Average around ¥1,000 to ¥2,500 for brunch.

10. Massif (Ikejiri-Ohashi)

Just steps from the Meguro River, brunch here feels like stepping inside a gallery. Amidst the cool wall art, chunky flower pots and stylish washi lamps, enjoy a weekend brunch of rotating fare whose plates to date have included Turkish eggs accented with spiced butter, crispy potatoes and confit garlic yogurt; and classic French toast topped with seasonal fruit. There is also excellent coffee and a spread of pastries and baked goods, including what may well be among the tastiest focaccia you’ll have in your life!

Where: 3-7-11 Higashiyama, Meguro-ku (Google Map Link)
When: Saturday, Sunday and public holidays 11 a.m.–3 p.m. (L.O. 2:45 p.m.)
Cost: Mains around ¥1,400 to ¥2,300

11. Cedros (Daikanyama)

Featuring surfboard-lined walls and sea creature art installations, this restaurant will make you feel like you’ve been transported right to the California shores. Weekend brunch menu options include scrambled eggs with plump chunks of Hokkaido snow crab topped with delicate Canadian lobster tail, served alongside crunchy toast; and huevos rancheros, a Cal-Mex-esque affair featuring a pair of handheld-sized tostadas piled high with eggs, beans and avocado, and flecked generously with feta cheese.

Where: Tradgard Daikanyama Ｄ, 1-32-3 Ebisu-nishi, Shibuya-ku (Google Map Link)
When: Saturdays and Sundays, 10 a.m. to 2 p.m.
Cost: Mains ¥1,500 to ¥4,000; Cocktails ¥1,500 to ¥3,000; Champagne add-on: +¥5,000

12. Mercer Brunch (Roppongi)

This favorite little place of ours has everything you’d expect from a quality brunch in Tokyo: delicious food, a spacious terrace to enjoy it on, and an interior that simply tells you to sit back and relax. Specializing mainly in egg dishes and NY-style brunch, the menu features everything from salmon tartar to homemade sausages. Plus, all brunch deal items come with a serving of their beloved brioche French toast. Oh, and did we mention that the coffee is good, too?!

Where: Vort Roppongi Duels 1F, 4-2-35 Roppongi, Minato-ku (Google Map Link)
When: Daily, 10 a.m.-3:30 p.m. (Weekdays), 9 a.m.-5 p.m. (Weekends). It is also open for dinner until 11 p.m.
Cost: From ¥1,700

13. Taste The World (Gaienmae)

Formerly known as World Breakfast All Day, this unique place reminds us in the most delicious possible way that yes, breakfast and brunch are universal. Every two months, this diner changes its menu to introduce traditional breakfast plates from all over the world—from Japan to Vietnam to the UK, Italy and beyond. The menus are curated in cooperation with foreigners and embassy officials living in Tokyo, so you can trust that the taste is authentic.

Where: 3-1-23 Jingumae, Shibuya-ku (Google Map link)
When: Daily, 7:30 a.m.-8 p.m.
Cost: Around ¥2,000

14. Le Pristine (Toranomon)

Le Pristine offers brunch in your choice of two, three or four courses. Overseen by Michelin-starred chef Sergio Herman, the menu features an artistic presentation of seasonal foods, beginning with the exceedingly tender Akaushi wagyu. Additional brunch touches include artistic Inku tableware inspired by Japanese izakaya, created by the chef in collaboration with Serax, and a genre-transcending playlist (think Khruangbin and slow jazz).

Where: 2-6-4, Toranomon, Minato-ku (Google Map Link)
When: Weekends and national holidays: 12 p.m.–3 p.m. (L.O. 2 p.m.)
Cost: 2-Course ¥7,700; 3-Course ¥8,250; 4-Course ¥9,570

15. The Oak Door (Roppongi)

Grand Hyatt Tokyo’s weekend brunch at The Oak Door is a luxurious yet cozy place that offers a seasonal buffet with options to add free-flow champagne or drinks. The buffet includes everything you can imagine—eggs, meat, seafood, salads, soups and desserts. The perfect deal for real brunch lovers in Tokyo who don’t mind spending a little more on Sunday’s main meal.

Where: Grand Hyatt Tokyo 6F, 6-10-3 Roppongi, Minato-ku (Google Map Link)
When: Weekends and national holidays, 11:30 a.m. to 3 p.m
Cost: Food only: ¥6,600; With free flow drinks: ¥8,800; With free flow champange: ¥11,000; Seafood add-on: +¥4,400

Which of these brunch stops in Tokyo interests you the most?

3 Easy Vegetarian Rice Cooker Recipes To Try

Maia Stewart — Sun, 24 Aug 2025 23:00:00 +0000

Rice cookers are a staple of Japanese kitchens. After using them in China and now in Japan, I’ve discovered how versatile they can be. Many people believe that you can only make rice in a rice cooker, but just because the name tells you so doesn’t mean you can’t get creative with it. There are loads of simple dishes and drinks that can be made in a rice cooker in under an hour—and with minimum preparation. Here are three of my favorite vegetarian rice cooker recipes for you to try!

1. Red Sauce With Shiitake Mushrooms

An easy red sauce that can be served with most kinds of pasta.

Serves: 4 Cook time: 30 minutes

Ingredients

128 g of dried shiitake mushrooms
1 tsp of pink Himalayan sea salt (regular iodized salt is okay, too!)
1 tsp of ground black pepper
2 tsp of oregano, basil and parsley
½ tsp of light brown sugar
2 cans of diced tomatoes
18 g tomato paste
2 tbsp of unsalted butter
64 g of white onion, diced
3 cloves of garlic, minced

Instructions

Place the ingredients in the rice cooker bowl and stir until well combined.
Cook the red sauce for thirty minutes on the nikomi (boil, 煮込み) setting.
When the red sauce is done cooking, stir it with a spoon.
Add your favorite pasta to the sauce and serve.

*Make it vegan by replacing the butter with two tablespoons of olive oil and sweetening it with 1/2 teaspoon of maple syrup instead of sugar.

2. Spiced French Toast Casserole With Azuki Spread

A great recipe that can be eaten for breakfast or an afternoon snack.

Serves: 4 Cook time: 45 minutes

Ingredients

4 slices of white bread
4 eggs
375ml of soy milk
1 teaspoon of vanilla extract and mandarin orange juice
½ teaspoon of mandarin orange zest, cinnamon and nutmeg
2 tablespoons of light brown sugar (white sugar is okay, too!)

Azuki Spread

64 grams of azuki (Japanese red bean) paste
3 tablespoons of unsalted butter, softened
1 tablespoon of light brown sugar
1/3 teaspoon of cinnamon

Instructions

With a sharp knife, cut the bread into small, square pieces.
Next, in a mixing bowl, whisk together the milk, eggs, vanilla extract, mandarin orange juice, mandarin orange zest, cinnamon, nutmeg, and light brown sugar.
Then, place the bread into the same mixing bowl as the mixture. With a spoon, evenly coat the bread with the mixture.
Pour the bread into the rice cooker bowl and allow it to sit for five minutes.
While the bread is in the rice cooker, place the azuki paste, unsalted butter, light brown sugar, and cinnamon in a bowl.
Stir the ingredients together until the azuki paste is light in color.
Evenly spread the paste over the bread.
Cook the casserole for 45 minutes on the nikomi (煮込み) setting, or until the bottom is browned and the spread has melted.
Serve while hot!

Optional: Top the casserole with fresh whipped cream.

3. Mulled Cabernet With Shiso Leaves

A simple spicy drink that can be kept warm for hours in a rice cooker.

Serves: 6 Cooking time: 20 minutes

Ingredients

1 bottle of Cabernet
3 star anise pods
2 pieces of cinnamon bark
64 grams of light brown sugar
3 shiso leaves
1 mandarin orange (peeled) (you will only use ½ of the mandarin orange)
2 pieces of ginger

Instructions

Take the mandarin orange peel and slice it lengthwise. You should have about eight slices of the peel.
In the rice cooker bowl, combine all of the ingredients with a spoon.
Cook the wine for twenty minutes on the nikomi (boil, 煮込み) setting.
When the mulled wine is finished, stir it together.
Serve it hot in a mug or heat-resistant cup.

Using these vegetarian rice cooker recipes? Share your photos with Savvy on Instagram with the hashtag #savvyrecipe

This article has been republished for 2025.

10 Online Shops for Vegan Food in Japan

Rachael Lucas — Sun, 10 Aug 2025 23:00:00 +0000

The number of vegan products available in Japan has been increasing steadily in recent years. Still, we might only find one good brand of non-dairy yogurt at one shop, then another good brand of fake meat at another, and so on. It can be difficult to shop when we want to limit our trips out of our homes, and get everything all in one go. However, the number of online shops for vegan food has been booming. Here are 10 options to consider.

1. Next Meats

The harami (skirt steak) or kalbi (Korean barbecue short ribs), also available at some Ito Yokado and Aeon supermarkets, are available for home delivery. Both are made with light flavoring to allow you to pair them with your favorite sauces easily. If you don’t have a grill at home, they cook up lightning fast in a frypan. Other options are also available for purchase, including gyudon (Japanese beef bowl), which is, of course, vegan.

2. Tengu Natural Foods

This long-running vegetarian shop from food importers began in 1988 and has a website that’s available in both English and Japanese. The owners also run the restaurant Alishan Cafe in Hidaka City, Saitama Prefecture. Your order can be delivered anywhere in Japan, including to hotels (with permission from the facility). Try the OmniPork, also known as OmniMeat, Naturli block, or spread milk-free butter, or Amy’s vegan pizza, or California-style veggie burgers. You can try some of the company’s own Alishan brand of products, which includes organic peanut butter, textured soy protein, cookies or gyoza using OmniMeat.

3. Bio c’ Bon

The popular supermarket chain from France, focusing on organic items, currently has physical shops in Tokyo and the surrounding areas. The company also has an online shop with a vegan section and an excellent non-dairy milk section. Try the floral couscous or Isola Bio non-dairy milks.

4. Luna Burger

Good news for burger lovers: this popular food festival truck has begun selling burger kits for home delivery. The kits include patties with two kinds of sauces and buns, so you only have to provide vegetables and any other desired toppings.

5. Alchemist At Home

Don’t feel like cooking? Have no time? Try this easy meal service started by a wine bar in Niigata City. Foods list macros and are individually cooked, vacuum sealed and cool-shipped. The site has a vegetarian and vegan section. The website is available in both English and Japanese.

6. iHerb

An excellent source for vegan supplements, skincare, makeup, foods, snacks and much more. This site is popular with foreign residents in Japan and has frequent sales and free shipping with low minimum orders. The website is available in English, and you can email any questions in English or Japanese to their 24/7 customer support service. Searches using the keyword “vegan“ list hundreds of results. Although shipping is international, it takes approximately five to seven days to arrive.

7. Ambika Japan

This vegetarian and vegan chain of Indian grocery stores in Tokyo now marks its vegan options on the website. The site is in English, and you can also email in English with any questions. It stocks rice, spices, lentils, beans and dried fruits as well as boxed items like curries, dosa and idli mix.

8. Marin Food

The Marin Food vegan shredded cheese sometimes appears in supermarkets, but you can also pick it up in the vegan section of its online store, along with hotcakes and margarine—great for lazy mornings. Check out the English information about the products here.

9. Karuna

One of the OGs in Japan’s vegan food scene, Karuna serves up all your nostalgic Japanese favorites—reinvented in a plant-based way. From juicy soy hamburger steaks and crispy karaage to hearty curry and faux seafood, their lineup makes it easy to whip up comfort food at home without compromising your values (or flavor).

10. Marugoto Vegan

Stylish, curated and 100% plant-based, Marugoto Vegan is a treasure trove for the conscious shopper. Stock up on everything from dairy-free cheese and mock meats to gluten-free sweets, Japanese-style vegan ramen, and even chic reusable kitchenware. Perfect for filling both your pantry and your Pinterest board.

For all your vegetable shopping needs, check out Get Your Veg Fix In Tokyo With These Vegetable Delivery Boxes.

Does anything look tempting? Do you have any other online vegan food shops you’d recommend? Let us know in the comments!