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    Visiting JAXA: What Space Food Taught Me About Earth

    ByKoichi

    Introduction When you hear the word “space food,” you might think of freeze-dried meals or something only astronauts eat. But during my visit to the Japan Aerospace Exploration Agency (JAXA), I learned that space food is about more than survival. It is about humanity, design, and even hope. In this post, I’ll share insights from the Space Dome exhibition at JAXA Tsukuba, including the “Kibo” science module replica and real examples of Japanese space food. You’ll discover how these meals are carefully engineered for zero gravity, how taste changes in orbit, and why these developments might hold clues to better living on Earth. I created this video and article to…

  • Not Just Survival: Why Space Food Is Made with Love

    ByKoichi

    Introduction Did you know that Japan has developed over 50 types of certified space food? From miso soup to onigiri, these meals go far beyond basic nutrition. In fact, they are crafted with comfort, culture, and care in mind, designed to help astronauts feel human even in zero gravity. In this post, we will dive into two unique items from JAXA certified space food: salmon and red bean onigiri, and simmered miso stew. You will learn how they are prepared, what they actually taste like, and what they can teach us about food, identity, and connection. I made this video because I believe food is more than survival. It brings…

  • Japanese Space Curry & Rice – A Real Meal from Orbit

    ByKoichi

    Introduction Did you know that Japan has developed over 50 types of certified space food, from curry and rice to miso soup and sweet treats? Among them, Japanese Space Curry stands out as one of the most iconic and heartwarming. Designed for astronauts on long missions, this curry offers not only nutrition but also comfort. In this post, we’ll explore what this space-certified curry and rice set actually tastes like, how it’s prepared, and what we can learn from it. I made this post because I’ve always been fascinated by space, and food is a powerful way to connect something distant and abstract with our everyday lives. Whether you’re a…

  • Tunisian Couscous with Spiced Chicken – A Hearty Comfort Meal

    ByKoichi

    Introduction Tunisian couscous is a North African staple made from steamed semolina granules, often served with a flavorful stew. Despite looking like grains, couscous is technically a type of pasta. This version, inspired by my Tunisian friend Faten, combines spiced chicken, tender vegetables, and light, fluffy couscous. Traditionally, couscous is steamed multiple times, but this recipe uses a simplified soak-and-steam method that still brings out the dish’s comforting aroma and texture. In this post, you’ll learn: • How to prepare couscous using a light steaming technique • The secret to keeping chicken juicy and vegetables tender • A brief look into couscous history and cultural meaning I made this dish…

  • Clean Protein Balls – Chocolate & Lemon Coconut Variations

    ByKoichi

    Introduction Looking for a clean, no-bake snack that fuels your training? These protein balls are packed with oats, nut butter, and plant-based protein. I created them while training for kickboxing. They’re simple, satisfying, and require no milk or baking. Protein balls have become a global trend, evolving from energy bites in fitness circles. This recipe offers two flavors: rich Chocolate & Nut and fresh Lemon & Coconut. Whether you’re on-the-go or just finished a workout, they’ll keep you energized. In this post and the gym video, you’ll learn: • How to make clean protein balls with two unique flavors • Tips for texture, shaping, and storage • How they performed…

  • Cappadocia at Sunrise: Hot Air Balloons, Local Flavors & A Moment in the Sky

    ByKoichi

    Introduction I’m a psych nurse, and I used my time off to finally visit a place I’d always dreamed of: Cappadocia. I was lucky to share this journey with some amazing friends. Their laughter, voices, and energy made the experience even more special. Known for its surreal landscapes and iconic hot air balloon rides, Cappadocia offered a quiet escape full of early mornings, golden light, and unexpected flavor. In this blog post, I’ll share what the balloon ride actually felt like, the food I tasted, and some tips that might help you plan your own unforgettable moment above the valleys. Destinations & Experiences Sunrise Hot Air Balloon Ride Cappadocia’s balloon…

  • Polpette al Sugo – Italian-Style Meatballs in Tomato Sauce

    ByKoichi

    Introduction Polpette al sugo, or Italian-style meatballs simmered in tomato sauce, is one of the most comforting dishes in Italian home cooking. Unlike American-style meatballs that are often served with spaghetti, these are usually enjoyed on their own, soaked in a rich tomato sauce and paired with crusty bread. They are made with a mix of ground meat, breadcrumbs, garlic, egg, and cheese, and they reflect the heart of traditional Italian cuisine. Simple, humble, and full of flavor. In this recipe, you’ll learn how to make polpette from scratch with clear tips on texture, seasoning, and cooking technique. You’ll see why overmixing is a common mistake, how chilling helps the…

  • The Best Sarma Recipe – Slow-Cooked Cabbage Rolls from the Balkans

    ByKoichi

    Introduction Sarma is a comforting dish from the Balkans made of cabbage leaves stuffed with ground meat, rice, and spices. Traditionally, it’s simmered low and slow in a tomato-based broth, often with smoked meats layered in for extra flavor. While fermented cabbage is typically used, this version uses a quicker method, softening fresh cabbage leaves and marinating them overnight with salt and vinegar. In this recipe, you’ll learn how to: • Prepare cabbage rolls using ingredients you can easily find in Japan • Simmer them slowly to develop deep flavor • Add rich umami by using beef bouillon cubes as the base I made this version based on a traditional recipe shared by…

  • Lomo Saltado – Juicy Beef, Crispy Fries, and Peruvian Flavor

    ByKoichi

    Introduction Lomo Saltado is a classic Peruvian stir-fry dish that brings together tender beef, sautéed onions and tomatoes, crispy fries, and fluffy rice. It’s all cooked quickly over high heat. What makes it truly fascinating is its origin: in the late 1800s, Chinese immigrants brought wok cooking and soy sauce to Peru, blending with local flavors to create this bold and beloved dish. This recipe was requested by my friend from Peru. She wanted me to experience this beloved dish from her home country. In this recipe, you’ll learn: • How to cut beef to keep it juicy • How to cook quickly over high heat like a pro • How…

  • The Ultimate Shkmeruli Recipe – Creamy Garlic Chicken Stew from Georgia

    ByKoichi

    Introduction Shkmeruli is a traditional Georgian dish made with chicken simmered in a rich, creamy garlic sauce. Originating in the mountainous Racha region, this comforting stew combines two staples of Georgian cooking: garlic and dairy. While still relatively unknown worldwide, Shkmeruli has gained brief popularity in Japan thanks to a fast-food chain—yet few people know how to make the authentic version at home. In this recipe, you’ll learn how to: • properly prep and sear chicken for maximum flavor, • build a creamy garlic sauce from scratch, • and finish everything in one pan without any complicated steps. I decided to make this dish after being introduced to it by…