Not word-for-word translations — what the dish actually is, what's inside it, and whether you'll like it.
Chicken & egg rice bowl — and why translators call it "parent and child bowl".
The 18-hour pork broth, and how to customize your bowl like a regular.
Osaka's octopus balls — what's inside and how not to burn your mouth.
Not just "chicken skewers" — the cuts, and the tare vs shio choice.
Japan's pan-fried dumplings — how they differ from Chinese jiaozi.
The light batter, the dipping sauce, and the tendon vs tempura-mori choice.
Osaka vs Hiroshima style — and whether you cook it yourself.
Japanese fried chicken — why it's different from KFC, and where to find the best.
New dishes added regularly.