foodbriefs
Topic

Tokyo

Thirty-seven million people and almost no noise.

3
in food
4:07
average
12 min
in total
11
across the network
Tokyo across the network →
Refine22
Courses
Dishes 497Ingredients 47Baking 25Preserving & fermentation 26Technique 120Equipment 1Drinks 40Restaurants 11Street food 50Traditions 21Food history 150
Verdict
Worth your time 257Worth it in part 397Worth skipping 4
Topics
Food history 571Cooking 154The food industry 119Fermentation 114Street food 98Spices 62Colonialism 58Agriculture 32All 121 topics →
All briefs3
9:36

Katsu curry

Katsu curry isn’t fusion—it’s logistics solved with a knife before the plate leaves the kitchen.
1:23

Gyūdon

A Japanese rice bowl topped with beef and onion simmered in a mildly sweet sauce of dashi, soy sauce, and mirin.
1:21

Oyakodon

A Japanese rice bowl dish with chicken, egg, scallion or onion, soy sauce, and stock, simmered together and served over rice.

More from food

All briefs →
9:04

Cider

Cider is an alcoholic drink made from the fermented juice of apples.
8:28

Cognac

Cognac is a variety of brandy named after the commune of Cognac, France, made under strict appellation rules.
8:54

Consommé

Consommé is a clear soup made from richly flavoured stock that has been clarified, traditionally with egg whites, and served on its own or used as the base for other dishes.
9:26

Escargot

Escargot is the name English speakers use for edible land snails, which French cooks return to their shells with garlic butter.