Month: November 2024
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Gindara no Sugi Itayaki – Grilled Black Cod on Cedar Plank
Hello! Today, we’re introducing a quintessentially Japanese dish with a unique twist: Gindara no Sugi Itayaki (grilled black cod on a cedar plank). At Takeda, this dish is flavored with Saikyo miso, a traditional sweet miso, to bring out the delicate richness of the black cod. What is Grilled Black Cod on Cedar Plank? Grilled…
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A Special Dessert: Our Signature Karinto Manju
Welcome to TAKEDA. Today, we’d like to introduce our special dessert, the karinto manju (A Japanese deep fried brown sugar steamed bun), which perfectly complements the end of your meal. TAKEDA’s homemade karinto manju is a unique treat, crafted with care to offer an experience unlike any other. A Unique Technique and Flavor Our karinto…
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Exploring the Dashi Culture of Osaka: A Culinary Heritage
Chef Takeda: Bringing the Flavors of Osaka to New York At TAKEDA in New York, we are passionate about sharing the rich culinary heritage of Japan with an international audience. Our head chef, Takeda, hails from Osaka, Japan, a city known for its vibrant food culture and celebrated Fish Broth flavors. With a deep connection…
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Halloween in Japan: A Unique Celebration of Costumes and Culture
What is Halloween? Halloween, celebrated on October 31, has origins in the ancient Celtic festival of Samhain. This day marked the transition from fall to winter and was believed to be when spirits returned to the world of the living. How Japan Celebrates Halloween In Japan, Halloween is primarily enjoyed as a costume event. Popular…