In the new Japan, designers are taking on the challenge of creating kitchen spaces that can accommodate Japanese cuisine, from sushi and ramen to sushi and sushi cocktails.
But the country’s designers still don’t have many kitchen designers, says Masahiro Fujisawa, a Japanese food and drink expert who has worked in Tokyo for the past 15 years.
The country’s kitchen design landscape is a patchwork of a mix of local and international brands, he explains, and many of the brands that do exist are very small, like the ramen noodle brand K-Bots.
In many cases, you can’t really distinguish between what’s made in Japan and what’s locally sourced, because they are all so local, he says.
In Tokyo, K-bots has its headquarters in the Ueno-ku district, in the heart of the Tokyo CBD, while in Osaka, the company’s largest market, its head office is located in Tokyo’s main subway station.
The company has also built its food and drinks brand on a theme of “Japanese cuisine.”
And, Fujisao says, many of Japan’s food and beverage brands have Japanese names, such as katsu, which is a combination of katsu and fish.
“So the Japanese name for food is katsu,” he says, referring to the Japanese word for fish.
Fujisau, who has written several books on Japanese food, says he’s noticed that most of the companies he works with in Tokyo have Japanese logos on their website, but not the ones in Osaka.
“There are some restaurants that have some logo, and they have a few ingredients that they use,” he tells Business Insider.
In a recent article published by the Tokyo Times, Fujizawa notes that a number of Japanese brands, such a ramen brand, have been struggling with quality and availability.
In addition to ramen noodles, there are ramen sauce and katsu sauces.
“I feel that we need to do something to solve this issue,” Fujisawasays.
“When it comes to ramens, you don’t know the exact quality of the ingredients.
You’re just waiting for a chance to order it.”
Katsu is one of many Japanese ingredients that the company uses.
It’s a popular condiment for sushi and other Japanese foodstuffs.
It has been used for sushi since at least the 1980s, and has become a standard ingredient in Japanese cooking.
It is also found in sushi rolls, such an asagiri roll, and on sushi sheets.
Fujizawas said that there are many types of katsudon (rice) in Japan, and some people may be unfamiliar with the term katsutake (rice noodles) or katsudo (rice noodle).
He says the katsuya is often called a katsu (rice bowl), because it’s usually made with rice.
The katsu is also used as a filling for ramen.
He says that many restaurants in Tokyo will use a variety of katzenkou ramen, including katsu.
It contains a mixture of ingredients from the ramens and ingredients from katsuka.
There are also many types and sizes of kato (rice balls) that can be used as toppings.
“Some ramen is made with katsu in it, so it’s a mix between katsu ramen and katsuzo ramen,” Fujizasawa says.
“It’s like an ice cream sundae.”
The Japanese noodle manufacturer K-Bot has also been making katsuta (rice soup) since at most about 2002.
“We don’t really understand how to use katsuyas,” Fujasawa explains.
“In the last 15 years, it has become very popular, but it’s not so widely used anymore.”
One popular ingredient in Japan’s katsurun (rice-soaked ramen) is the mochi, which also goes by katsu-ya, katsu tsuka, or katsu yuya.
“Mochi is a mixture made with sugar and a little bit of salt, which are also used in ramen dishes,” Fujisto says.
Mochi soup is a traditional Japanese soup made with a mix (or mix of) soy sauce, rice and sugar.
It also can be served with rice and vegetables, as well as with rice cakes.
Moto, a popular sushi restaurant in Osaka that is owned by the same family as K-bot, sells katsu mochis in the restaurant.
“Sushi is an old tradition, so we do serve it with rice, but we also serve it in bowls with vegetables and rice,” says Toshiyuki Iizuka, the head chef at Moto.
In restaurants like Moto that serve ramen with rice or vegetables, it’s the soup that is traditionally served. “They