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SoraNews24
4 days ago
- Entertainment
- SoraNews24
A visit to the birthplace of Kobe's other famous food, sobameshi, to try it bokkake-style
The giant robot statue wasn't the only surprise on our trip to Kobe neighborhood where its famous everyday dish that isn't Kobe beef got its start. As an example of just how famous its representative regional cuisine has become, mention 'Kobe' to any foodie and they'll immediately think of beef. So when our Japanese-language reporter Takuya Inaba took a trip to Kobe to meet up with a friend who's recently moved there, his stomach was already stirring in anticipation of getting a luxurious Kobe beef steak. Instead, though, Takuya's friend said 'You've gotta try this awesome sobameshi place while you're here!,' and so they hopped on the train for a ride to Shin Nagata Station, on the southwest side of downtown Kobe. So, before we go any further, we should address the proverbial elephant in the room/literal 18-meter (59-foot) tall robot in the photo. This part of Kobe is where famous manga artist Mitsuteru Yokoyama grew up. Yokoyama is the creator of a number of multiple landmark series, including Giant Robo and Sally the Witch . His biggest hit, though, is Tetsujin 28, also known as Gigantor in some of its overseas releases, so there's a gigantic statue of the titular robot just outside the station, and the nearby covered shopping arcade is called Tetsujin Street too. But the Shin Nagata Station neighborhood is also the birthplace of sobameshi, which gets its name by being a plate of mixed yakisoba stir-fried noodles and fried rice ( meshi in Japanese). While Kobe beef is the city's premier, must-eat food for deep-pocketed diners and splurging tourists, sobameshi is the city's second-tier, of-the-people local comfort food. ▼ A sign proclaiming sobameshi (そばめし) as the pride of Shin Nagata It's not clear which restaurant in the neighborhood was the first to start serving sobameshi, but according to Takuya's friend, Ikari is one of the best, and that was where he wanted to take him while he was in town. Even though it was well past the regular noon-1 p.m. lunch rush, the place was still so full of customers that they had to wait a while before they could get seats. It took considerably less time to order, though, since Ikari keeps its menu very simple. Really, it only consists of two dishes: sobameshi and regular yakisoba noodles, each of which can be had with toppings of pork or 'bokkake.' Obviously, Takuya selected the sobameshi, and at his friend's recommendation, opted for both toppings on his plate, which came out to 900 yen (US$6.10). And yes, that's bokkake , not to be confused with the bukkake style of splashing broth over noodles (and especially not to be confused with yet another meaning of the term). Though it's not a word most Japanese people are familiar with, bokkake is yet another Kobe culinary specialty, beef tendon and konnyaku (konjac gelatin) simmered in a sweet and spicy broth. That doesn't mean that Ikari's bokkake sobameshi is a soggy mess, though. Taking his first bite, Takuya was met with perfectly fluffy rice, which combined with the tempered chewiness of the noodles made for an intriguing and engaging texture. At the table were a variety of condiments, including a bottle of bara sauce, a Kobe favorite that's a local version of the Worcester-like sauce often put on hearty fare in Japan. Its mix of sweet and savory notes paired very nicely with all of the sobameshi's ingredients and toppings, including the bokkake wagyu beef and konnyaku. But then it was time to get sauce-serious with the mysterious 'dobe' (どべ) sauce. We're not sure how accurate this urban legend is, but fans say that dobe sauce is made from sediment that forms during the production of regular bara sauce. In other words, it's an extra-thick version of the sauce with a super-concentrated flavor, and squirting some into a spoon for a quick visual inspection, Takuya could see that it's much denser than standard bara sauce. ▼ Dobe sauce (top) versus regular bara sauce (bottom) All it took was one taste to convert Takuya into a dobe fanatic. The combination of spices and flavors was mind-blowingly delicious, and now that he's tried it, he's a little worried he might not ever again be able to be fully satisfied by a sauce that's not dobe. But as you can see from his thoroughly cleaned plate, while ignorance of the deliciousness of dobe sauce may have been its own sort of bliss, eating Kobe's other famous food in the part of town it originated in is also something that'll make you feel very happy. Restaurant information Ikari (Nagata Station Tetsujinfukin Ashiyuyoko branch)/イカリ（新長田鉄人付近足湯横店） Address: Hyogo-ken, Kobe-shi, Nagata-ku, Wakamatsucho 5-2-1 兵庫県神戸市長田区若松町5-2-1 Open 10:30 a.m.-9:30 p.m. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
28-07-2025
- Entertainment
- SoraNews24
What's inside a Japanese taco?
Taco restaurant serves up some surprises in Tokyo. You can find a lot of things in the huge metropolis that is Tokyo, but one thing that's relatively hard to find is good tacos. Our reporter Takuya Inaba has been on a mission to change that, though, hopping from place to place to try as many tacos as he can find. His latest quest took him to El Rey Amigo, a little-known spot in Tokyo's Machida City, right at the entrance to the retro Machida Nakamise Shopping Street, which is lined with long-established stores and restaurants. ▼ The colourful entrance to the shopping street will put a smile on your dial. ▼ Walking through the arcade will lead you to the secret taco spot. ▼ The menu is printed in Japanese and English, with everything reasonably priced. The low prices meant Takuya would be able to try a few different varieties, so he started by ordering the three-piece taco set for 1,000 yen (US$6.77). The flavours here are beef, beef chunks, and chicken, all topped with pickled purple cabbage and served with sauce and limes on the side. The crispy corn tortillas were fragrant and delicious, and the pickled purple cabbage added a great acidic tartness, creating an irresistible flavour. The best thing about these, though, were the fillings, which were bold in flavour, spreading spiciness and umami throughout the palate in equal amounts. They were true to Mexican-style tacos in ways you don't usually find in Tokyo, and three weren't nearly enough to satisfy Takuya's cravings. So he placed another order, this time for the 'Birria Taco' (500 yen), which is said to be all the rage in California. ▼ To eat it, you dip it in the accompanying soup. This one was surprisingly heavy to hold… and incredibly delicious to eat. T he meat, which had been marinated in vinegar, dried chillies, garlic, and a mix of herbs and spices, delivers a whollop of flavour to the taste buds. Loaded with an amazing amount of cheese, it has a super guilty flavour that's irresistible, and when you dip it in the accompanying soup… … the sense of sinful indulgence maxes out, with the rich and creamy flavour leaving you defenseless to its charms. By this stage, Takuya was happily full but he did have room for a unique taco you won't find anywhere else. ▼ The 'Japanese Taco' (800 yen) According to the menu, this taco is filled with the very Japanese flavour of okonomiyaki, a savoury pancake typically containing cabbage and eggs and served with mayonnaise, a sweet and salty sauce, and a topping of aonori (seaweed flakes) and katsuobushi (bonito flakes). The store's decision to use a soft tortilla for this taco is actually a very clever one, as it's a closer fit for the pancake-like taste and texture of a grilled okonomiyaki. Though Takuya was expecting some sort of Mexican fusion flavour when he bit into it, instead he found that it tasted exactly like an okonomiyaki, right down to the tiniest detail. It was so spot-on he found himself laughing in surprise, and the presence of yakisoba (fried noodles) inside was another unexpected discovery that added to its delicious moreishness. ▼ The noodles-and-tortilla combination makes this a filling meal so you'd only need to eat one of these to feel satisfied. The whole thing was seriously tasty, and the store's boldness in creating such out-there flavours puts this on Takuya's list of must-visit taco places to try while you're in Tokyo. Just make sure you come with an empty stomach so you can enjoy all the delicious varieties. Restaurant information El Rey Amigo Address: Tokyo-to, Machida-shi, Haramachida 4-5-18 東京都町田市原町田4丁目5ｰ18 Open: 7:00 p.m.-midnight (ends when sold out) Closed: Irregular holidays Website (Instagram) Images © SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
16-07-2025
- General
- SoraNews24
One week of Pop-Tart breakfasts – Can a Japanese man fall in love with the U.S. breakfast icon?
Seven days, seven packs of Pop-Tarts. Watching foreign movies and TV series can provide you with unexpected insights into overseas lifestyles, and recently our Japanese-language reporter Takuya Inaba keeps noticing the same thing in works from the U.S. It's not the family dynamics or workplace norms that have been grabbing his attention, though. Rather, it's a piece of set dressing that keeps showing up again and again in kitchen-set scene, a little blue box with 'Pop-Tarts' written on it. After doing some research, Takuya learned that they've been around since 1964, and are a beloved breakfast food in America. Here in Japan, though, they're almost entirely unknown, and completely different from the traditional Japanese breakfast of rice, fish, and miso soup, or even the standard Japanese image of a Western-style breakfast of eggs, bacon, toast, and/or salad. And so Takuya set out to get a taste of this part of American culture for himself, and pledged to eat nothing but Pop-Tarts for breakfast for an entire week…provided, of course, that he could actually get his hands on some, since unlike in the U.S., they're not commonly available in convenience stores or supermarkets in Japan. Luckily, Amazon Japan had Takuya covered, and after looking over the various flavors available through the online commerce giant, he decided on a box of Frosted Strawberry Pop-Tarts (the one here). Shipping was free and took about one week, and with 16 Pop-Tart packs in the box for a price of 1,650 yen (US$11.40), Takuya was looking at a cost of only about 100 yen a day for breakfast, provided these turned out to be a viable morning meal option. Opening up the box on Morning 1, Takuya pulled out one of the shiny packs, discovering that each one actually holds two Pop-Tarts. Tearing open a packet and pulling one out, he could see that from one side it looked like a pretty ordinary, if squared-off, piece of bread… …but when he flipped it around… …it looked like straight-up candy! Now, it's true that you can find a variety of sweet pastries in the bread aisle of Japanese convenience stores. Those aren't usually marketed as breakfast foods, though, and they're also not nearly as sugar-encrusted as what Takuya now held in his hand. Not that he was complaining, mind you, as he took a bite and found a pleasing quantity of strawberry jam waiting inside. The reviews from Japanese customers on Amazon had described Pop-Tarts' flavor as crazy sweet, but Takuya actually found it rather enjoyable. He wouldn't describe the taste as refined or balanced, but it wasn't as intensely sugary as he'd been bracing himself for. As a matter of fact, Takuya was startled by how unsweet the dough was in sections where it wasn't touched by sugar, frosting, or jam. Without any extra sweeteners, the flavor of the dough most reminded Takuya (who's a big burrito fan) of a tortilla. However, as he chewed Takuya took a closer look at the packaging and learned that the recommended way to eat Pop-Tarts is to warm them up in the toaster or microwave first, so that's what he did for his second pastry in the pack. OK, now this was getting good! The now warm, melty jam was amazingly tasty, and the dough had also become more flavorful, and gained a more inviting texture too. It was starting to make sense to Takuya how these things could have become an ubiquitous part of breakfast culture in the U.S., and so he went on to live this particular version of the American dream with a solid week of Pop-Tart breakfasts. ▼ Left to right then top to bottom: Monday, Tuesday, Wednesday, Thursday, Friday, and Saturday ▼ And then for the final day, Sunday, an alfresco Pop-Tart breakfast. Upon seeing an actual Pop-Tart for the first time, Takuya figured it'd be sort of hard to commit to this diet, but that turned out to be easier than he'd expected, since they taste good and are surprisingly filling. He will admit, though, that by the end of the week he was getting a little tired of starting every day with the same simple sweetness, and he never quite got over the sense of subtle guilt he felt from eating what still felt like a dessert for his morning meal. Curious as to whether or not a daily Pop-Tart breakfast ever starts to feel totally normal, Takuya headed to downtown Tokyo's Harajuku neighborhood, one of the most popular parts of the city among foreign sightseers, to find some Americans and get their take on the matter. Without exception, they were all familiar with Pop-Tarts, and confirmed that yes, they're a popular breakfast food in the States. But when Takuya told them about his solid week of Pop-Tart breakfasts, even Takuya's new American acquaintances said that sounded like a bit much, and that a daily Pop-Tart pack habit is something only super-fans or little kids have. Takuya had sort of developed such a hunch around the middle of his week, and so it made a lot of sense when the people he talked to told him that Pop-Tarts are more of a thing that people keep a box of in their pantry for mornings when they're too busy to make a regular breakfast or have particularly strong cravings for something sweet. That made even more sense when Takuya got back home and checked the expiration date for his Pop-Tarts and saw that they'll be good until April of next year, so he thinks he'll take his time and savor his remaining stock. Photos ©SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
25-06-2025
- Entertainment
- SoraNews24
What did our Japanese reporter think of his first visit to American cinnamon roll chain Cinnabon?
Takuya knew that his visit was destined to be sweet, but exactly how sweet…? Our Japanese-language writer Takuya Inaba has been enjoying the American TV show Adam Eats the 80's (2022), in which the host devours anything hot in the 1980s with a heaping side dose of nostalgia. In particular, the episode where he eats a Cinnabon cinnamon roll piqued Takuya's interest. He could almost sense the overly sweet sugar shock of the roll through his TV screen. He decided the only way to quench his curiosity was to visit Cinnabon and try one of the famous pastries for the first time. ▼ Founded in Washington State in 1985, Cinnabon is commonly found at shopping malls across the U.S., where its presence is revealed by the heavenly wafting scent of cinnamon on the air. Luckily for Takuya, Cinnabon exists in a number of locations throughout Japan, often paired with Seattle's Best Coffee. He promptly headed to the nearest Futako-Tamagawa Rise Shopping Center location in Setagaya Ward, Tokyo. His excitement intensified when he entered the store and saw rows of showy cinnamon rolls. It was as if his American '80s food dream were coming true right before his eyes. Takuya started off with the Cinnabon Classic for 540 yen (US$3.69). It was a thing of beauty, with the cream cheese frosting flowing over the sides of the pastry. It wasn't until he held it in his hand that he realized just how enormous it was. He continued to watch in amazement as the frosting dripped dangerously lower. His fingers couldn't hold it for long, though, because it was still piping hot. With premonitions of a scalded tongue, he decided the safest way to consume his prize was to cut it open to allow some steam to escape. The inside was unexpectedly pretty, with layers of the roll clearly visible in a spiraling pattern. Takuya finally took a bite and was spellbound by its delicious sweetness. If he had to describe the taste in words, he would go with 'THE American' (verbatim). Curiously, there wasn't a heavy aftertaste, and the dough was plenty springy and soft. He also appreciated the fact that the cinnamon flavor wasn't too strong, but added just the right balance of spice to stimulate his appetite. Despite its size, Takuya still had plenty of room, so he next decided to spring for a convenient cup version called Roll on the Go (480 yen). This one featured a cinnamon roll pre-cut into bite-sized pieces in a paper cup. He appreciated the fact that his fingers didn't have to get sticky while eating this one. Even that addition didn't leave Takuya fully satiated, so he peeked at the menu to see what kinds of special flavors there were. First, the Caramel Pecanbon (600 yen regular/420 yen mini size) was a done deal. It looked so pretty with its flowing caramel frosting and pecan nut topping. Once he took a bite, he could only laugh because it felt like every cell in his body had been jolted awake from the sheer sweetness of it all. People could probably get addicted to this exact taste. Second, the Red Cherrybon (620 yen regular size/450 yen mini size) as his last order was a no-brainer. He thought it looked somewhat seductive with its drizzling of deep crimson cherry sauce. It also turned out to be his personal favorite, with the sour cherry flavor causing him to lose all remaining sense of sanity until he had devoured the whole thing. Luckily, coffee paired very well with all of the sweetness and helped settle his stomach at the end of this gastronomic adventure. We haven't gotten word yet if Takuya's still recovering from his Cinnabon-induced food coma, but whenever he wakes up, he can probably raise his blood sugar again through Lawson's current double-sized food offerings. Sweet, sweet dreams, Takuya! All images © SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
SoraNews24
04-05-2025
- SoraNews24
Is Tokyo's obviously for-foreign-tourists wagyu sukiyaki crepe delicious enough for a local?
We could be falling into a tourist trap in Asakusa, or we could be falling in meaty love. One of the latest developments in the Japanese restaurant scene is the emergence of 'inbound food,' culinary creations targeted squarely at foreign tourists from overseas with plenty of money in their pockets thanks to the weak yen. Moreover, a lot of inbound food is meant to cater to customers whose purchasing power outstrips their familiarity with authentic Japanese cuisine, often cramming luxurious ingredients with internationally famous names into places where they're not generally found in meals made by Japanese chefs for Japanese diners. Naturally, you're most likely to encounter inbound food in neighborhoods that attract a lot of foreign tourists, such as the area around Sensoji Temple in Tokyo's Asakusa district. And sure enough, on a recent stroll through Asakusa our Japanese-language reporter Takuya Inaba spotted a very inbound-y looking offering at cafe called Anna's Crepe, which also has a takeout window. 'PREMIUM WAGYU JAPANESE BLACK BEEF,' announced the store's sign in all-cap, giant-font text, displayed much more prominently than its Japanese-text equivalent. The sign then goes on to indicate that this is a 'shoulder loin sukiyaki crepe,' name-dropping another Japanese foodstuff that's known around the world. This is obviously an inbound-oriented crepe…and yet, Takuya was intrigued. So he decided to roll the dice on this rolled-up luxury item, and ordered a Premium Wagyu Japanese Black Beef Shoulder Loin Sukiyaki Crepe with two slices of beef for 1,580 yen (US$10.90), about three times as much as you'd usually pay for a normal takeout crepe in Japan. ▼ Though looking at the rest of Anna's Crepe's options, even their sweet ones are pretty pricey. To Takuya's pleasant surprise, the wagyu crepe the staff handed over to him looked even tastier than the one in the photo. Sukiyaki is traditionally eaten by dipping the strips of beef into raw egg just before eating them, so the crepe is topped with an egg yolk, and it was perfectly rounded, with an enticing orange-gold hue. Takuya started by breaking up the yolk so that it could seep into the rest of the crepe… …and then it was time to take the first bite. It was startlingly delicious. Takuya had been braced for the possibility that the strips of wagyu beef would be tiny, just enough to cover the crepe's opening at the top. Instead, they stretched all the way to the bottom tip of the cone, delivering marvelous meaty mouthfuls from start to finish. This wasn't a case of quantity without quality, either. The beef was tender and juicy, and between the flavor and amount, Takuya started to feel like 1,580 yen price was justified, and that it might even represent a surprisingly good deal for what you get. The crepe even has a bit of a mid-meal twist waiting for you. In addition to wagyu beef, egg yolk, and lettuce, it also has gochujang, the fermented red chili paste often found in Korean cooking. While gochujang isn't at all a standard condiment for sukiyaki, its presence here, which comes on stronger in the lower strata of the crepe, means that the first half of the meal feels like eating sukiyaki, and the second feels like eating bulgogi. So while Takuya, a native Japanese guy who's not even a domestic tourist when he's in Tokyo, clearly isn't the target market for this crepe, he's glad he gave it a shot, and next time he might just have to splurge for the even more premium three-slice version. Location information Anna's Crepe/ アンナのクレープ Address: Tokyo-to, Taito-ku, Asakusa 2-6-14 住所 東京都台東区浅草2-6-14 Open noon-5 p.m. Closed Mondays (unless Monday is a holiday, in which case closed the following day) Website Photos © SoraNews24 ● Want to hear about SoraNews24's latest articles as soon as they're published? Follow us on Facebook and Twitter! [ Read in Japanese ]
