大正 · 1912–1926
The Taishō table
Café culture, department-store dining rooms, and the great donburi inventions.
丼Rice & Donburi · 50 min · Intermediate
Katsudonカツ丼
Crisp tonkatsu simmered with onions in sweet dashi-soy and set with barely-cooked egg over rice — the Taishō-era donburi that made yōshoku fully Japanese.
甘味Sweets & Wagashi · 35 min · Beginner
Dorayakiどら焼き
Honey-sweet pancake sandwiches filled with red bean paste — a beloved wagashi you can make in a skillet, plus a quick anko from canned azuki.
丼Rice & Donburi · 35 min · Intermediate
Omuriceオムライス
Ketchup rice tucked into a soft omelet — Taishō-era yōshoku comfort with two birth certificates, one from Ginza and one from Osaka, both stories told straight.
麺Noodles · 35 min · Intermediate
Sara Udon皿うどん
Champon's crispy sibling from Nagasaki — a nest of fried thin noodles under a glossy ankake sauce of pork, seafood, and vegetables, eaten with the noodles still crackling.
居酒屋Izakaya · 45 min · Intermediate
Akashiyaki明石焼き
Akashi's tender egg dumplings with octopus, dipped in warm dashi — the older, softer sibling of takoyaki, from a port town in western Kansai.
麺Noodles · 200 min · Intermediate
Okinawa Soba沖縄そば
Okinawa's wheat-noodle "soba" in a pork and katsuobushi broth — the beloved everyday bowl that fought mainland regulators for its own name and won in 1978.