Udon are thick, chewy noodles made from wheat flour.  They are believed to have originated in China and were brought back to Japan by a Monk around (710-790 AD). In the 1600's, Udon became a staple in Japanese cuisine. It is eaten in soups, hot pots, stir fry's and cold noodle salads. While Tokyo has many incredible Udon restaurants, if you want to get to the heart and soul of Udon Noodles, than you must take a trip to Kagawa Prefecture. They boast over 600 Udon restaunts in this little prefecture and it is said to be the birth place of Japanese Udon.

Gyoza originated in china, where they are called jiaozi. They are a dumpling that is usually filled with meat or vegetable and wrapped in a thin dough. They can be boiled, steamed or fried and then served with a tangy dipping sauce. I will have these at any place in Japan that serves them....In a street stall, sit down restaurant, vending machine, and would you believe,  there are even a number of Michelin Starred restaurants that are serving gyoza. 

So let's start with the differences between the two. in simplest terms,  Sashimi is slices of raw, high-quality fish, whereas sushi incorporates sashimi (raw fish) but must include vinegared rice for it to be considered sushi. And sushi can also incorporate cooked components, such as shrimp tempura or eggs, whereas sashimi only includes raw fish, seafood or protein. It's easy to understand sashimi, but sushi has a number of different styles.

I must also mention, that anywhere you go in Tokyo, you are sure to find good sushi. 

Lets, break down the basic types of sushi starting with the most traditional type.

• Nigiri -  consists of a single topping over a palm-pressed compact oblong sushi rice. Any small hand-pressed sushi using your palm belongs to this category. 
• Temari - sushi is a variant of Nigiri that is in small round ball-shaped instead of the usual oblong. These colorful balls of sushi combine vibrant contrasting colors sashimi or cooked vegetable (to soften them) over seasoned sushi rice; that resemble those decorative ornaments(hence Temari name).
• Gunkan maki - is also called “Japanese warship” due to its overall shape resemblances that of a battleship. It’s actually a ball of Nigiri that is wrapped around by a seaweed –nori strip or sashimi with extra height leaving a bounded empty space atop the rice ball for loose ingredients.
• Makizushi or Maki - is of course, a type of sushi that has ingredients wrapped in sushi rice filled seaweed -nori and rolled. You will often see them in a long cylinder (maki means roll per say), with the exception of Temaki. Maki is a very popular sushi type, along with nigiri to the world.
• Hosomaki - As maki means to roll, so the classification is just on how the roll is made. Hosomaki (thin rolls) is a common type roll, very popular and widely used in Japan for lunch, snack, picnic, etc due to its bite-size when cut and flavor concentration. It is a small cylindrical roll (about 1-inch diameter); usually contain only one filling along with the sushi rice inside and nori wrapped around.
• Futomaki - Similar to the two cousin’s rolling method, this one use  1 1/2 cups of sushi rice over a full nori sheet instead. This is the largest of all Maki, typically 2 to 2 1/2 inch in diameter. In Japan, Futomaki usually contains various contrasting color veggies and pickle, sometimes with sakura denbu(fish powder) mainly for decorating purposes when serving at special occasions.
•  Temaki is the cone shape hand roll with nori on the outside. This is the sort of roll-as-you-eat thingy, as most Temaki is served immediately upon rolling to prevent the nori from losing its crispiness. 

Oh....my Ramen has a first name....It's T.O.N.K.O.T.S.U. 

Just like sushi, just about any Ramen restaurant will be better than anything you have ever had before.

When many people think of ramen, they think of tearing open that cheap little colorful package. Putting it in a bowl of water, adding the packet of msg and nuking it.

 Let me tell you, that is NOT the case with Japanese Ramen. Some of the broths used in these take days to make.

There are 4  general types of ramen. Shoyu, Tonkotsu, Miso and Shio. 

First, though, a nod toward the essence of ramen itself: the noodles. Ramen noodles are made from wheat flour, salt, water, and “kansui,” which is a type of alkaline mineral water that contains sodium carbonate and usually potassium carbonate, both of which shape the texture of ramen noodles.

• Shoyu - ramen features a clear, brown broth with a chicken or vegetable stock base and soy sauce. In fact, “shoyu” means “soy sauce” in Japanese, giving it a salty and tangy flavor that won’t be too heavy on the taste buds. Shoyu ramen is one of the more popular flavors in the United States because most people know what to expect from soy sauce.
• Tonkotsu - ramen originated in Kurume, Fukuoka Prefecture, located on the northern shore of Kyushu island in Japan. Tonkotsu ramen is particularly renowned because of the time it takes to make it properly. Tonkotsu means “pork bone” in Japanese, which flavors the broth. Over high heat, the pork bones are boiled with fat and collagen for hours —sometimes up to 18—which helps thicken the broth and give it a creamy consistency that can vary anywhere from the viscosity of milk to gravy. This long, slow simmer means that the broth is cloudy white and translucent, with a distinctly meaty flavor. The soup broth will contain garlic, spring onions, onion, ginger, and a different type of pork, such as pork back fat, pig’s foot, and braised or roasted pork belly.
• Miso ramen gets its name from the generous amount of miso that gives the broth a strong, pleasantly sharp umami flavor. The broth is sometimes mixed with tonkotsu, lard, oily chicken, or fish broth, giving miso ramen a robust flavor. Miso is fermented bean paste, lending the broth a slightly nutty taste as well. As a result, miso ramen will have thick, curly, slightly chewy noodles. It can include ingredients such as spicy bean paste (tōbanjan), butter, corn, leeks, onions, bean sprouts, ground pork, cabbage, sesame seeds, white pepper, chili, and chopped garlic.
• Shio is the oldest of the four flavors and means “salt,” as sea salt was the oldest form of seasoning, dating back to the original Chinese-style noodle soups in the 1800s. The soup will contain a combination of vegetables, chicken, seaweed, fish, and lots of salt, giving the broth a pale, yellowish color, and ramen noodles will usually be straight noodles. However, some restaurants or recipes might include pork bones like in the tonkotsu, just not boiled for nearly as long.
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Naples is known for it's authentic Neapolitan pizza. There is no better place in Italy to have a pizza than in Naples. A must try is the pizza margherita. Topped with fresh mozzarella, tomatoes and basil.

 Aside from pizza, Naples is a wonderful spot for mozzarella di Bufala. You will also find many wonderful seafood dishes, pastas and pastries. 

Florence is an amazing spot to experience Tuscan food. I love me a good steak, and the  Bistecca alla fiorentina is what I grab in Florence . A huge t-bone steak, cooked over a wood-fired grill and served with cannellini beans, how can you go wrong.

Seeing as how Tuscans love there meat. One of the best pasta dishes to try is the Ragu di cinghiale. It is a rich meat and tomato sauce made with slow roasted wild boar and served over pappardelle pasta.

The other thing to try when in Florence is one of the soups or stews. Find anything from vegetarian soups to wild game stews and be sure and get a warm piece of focaccia bread to go along with it. 

I think there is no better place to find great food in Milan than the  Naviglio Grande District. Restaurants line the canal and the excitement of the district comes alive at night. 

Milan is known for a number of delectable dishes, but nothing says Milan like Risotto alla Milanese. A divine creation that can only be described as food from the gods. It is a velvety risotto made with saffron, onions, marrow, butter, and Parmigiano cheese. Normally I like a bit of risotto as a side dish, but in the case of Risotto alla Milanese, it can stand on it;s own as an entree.

Another favored dish from Milan, that has a bit of Austrian influence, is the Cotoletta alla Milanese. A  A tender veal cutlet or veal chop,  coated in crunchy breadcrumbs and fried in butter. Absolutely AMAZING!

Now, I like sweets, and I love food traditions. The next must have item on my list from Milan is Panettone. It's  a sweet holiday treat that's a cross between bread and cake, and full of dried fruit. I first discovered these during Christmas in Italy and still to this day, I give these to family and friends for Christmas.

Last, but not least is Ossobuco. Traditionally made with veal shanks (pork or beef is great too) that has been slow braised in in white wine and vegetables. When done, the meat just falls off the bone. Best served on top of risotto, soft polenta or mashed potatoes. 

Cheese, glorious cheese! If you have ever had pasta and topped it with parmesan, then you will definitely recognize the most famous thing coming from Parma.....

 Parmigiano Reggiano  - The "True" Parmesan

Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow's milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Parmigiano-Reggianos are aged at least two years. Parmesan cheese labeled stravecchio has been aged three years, while stravecchiones are four or more years old.

Their complex flavor and extremely granular texture are a result of the long aging. Parmigiano-Reggiano has been called the "King of Cheeses" and Italians don't just slap this phrase on any old cheese. There are criteria that have to be followed. As in our next famous food from Parma.

There is nothing like finely aged meat, and one of the best comes from Parma. Prosciutto di Parma.  

The history and region of Prosciutto di Parma production are what set it apart from other prosciuttos in the world. Since Roman times, this geographically protected food became world renowned for its delicate and sweet flavor.

Prosciutto di Parma can only be produced from the hind legs of specially selected heritage breed pigs raised in 11 regions of Italy according to the highest standards, on which they are monitored, inspected, and traced, approved by the Consorzio.

The meat has a delicate, nutty flavor, with a hint of sweetness. It must be aged a minimum of 400 days, but the longer it ages, the richer the flavor becomes.

The first thing that comes to mind when I think of Paris, is bakeries and the glorious adventures that are hidden within these four walls.  Glass cases, with their shelves lined with sweet, delicate, flaky bundles of joy. Some filled with rich, decadent pastry creams, others topped with  velvety ganache, and the smell of pure joy in the air. It's no wonder that some of the most elegant and decadent pastries and desserts were created in this city.  Paris has more than 30,000 bakeries, including boulangeries and patisseries. One of the oldest bakeries in Paris is (est. 1730) Stohrer. I know, you want to see the Eiffel Tower, visit the Louvre or go down the Champs-Élysées,,,,,.Pish-Posh!" Go to the Stohrer Patisserie instead!

Nicolas Stohrer, founder of the patisserie, created some of the most famous pastries that we still enjoy today. The most well known is the Rum Baba. He also is known for creating  many other classic French pastries, such as the chiboust cream tart, the puits d’amour and the traditional-style religieuse. 

In my own opinion (ha-ha) Paris is the epicenter of the world for pastries, and there is NO other reason to go to this magical city, unless you plan on gorging yourself on tantalizing little treats. Now there, I have said it!

Now that I have established myself as pastry fanatic, let's look at some of the other culinary delights that Paris has brought us.

 Croque Monsieur 

 Its origins were humble. Bistro owner Michel Lunarca popularized the dish in the early 1900s as a simple snack for busy Parisians. Made with baked or boiled ham, Gruyère cheese, pain de mie (soft sandwich bread), and béchamel sauce, the croque monsieur is either fried or oven baked after preparation. The sandwich offers the ideal blend of textures: the crispy bread complimenting the gooey melted cheese and béchamel sauce. The are so many variations of this sandwich today, but I promise you, each one is a sinfully delicious treat.

French Onion Soup

It is said that it was invented by none other than King Louis XV late one night at his hunting lodge when he was very hungry. When he only found onions, butter, and champagne in the pantry, he decided to use the three ingredients to make the French onion soup for the very first time.

Today it is classically made with a rich beef broth, dry sherry, caramelized onion and gruyere cheese. One of my favorite soups to enjoy on a cold winters day.

Gâteau St. Honoré 

The gâteau St. Honoré originated in Paris, France in the 1840s, and was created by pastry chef Auguste Jullien. The cake is named after Saint Honoré, the patron saint of bakers and pastry chefs. Create a base of puff pastry

Pipe choux pastry around the edge of the base. Dip the choux pastry balls in caramelized sugar. Attach the choux pastry balls to the base. Fill the center with pastry cream. Top with whipped cream. Glaze with caramel.

Steak Frites

Now, here is another dish that has a bit of controversy. It was a dish from Belgium, but a French chef from Paris took it changed the technique of cooking it. High heat in cast iron, searing each side 1 minute at a time and flipping, all the while basting it with the hot juices from the pan, so I'm going to consider it being from Paris. Many restaurants around the world nowadays use a NY strip for this, but many French ones have always used the rump steak ( entrecôte ).

Now let's just name a few dishes that are said to have come from Paris, but really did not.

Baguette and Croissant

The first steam oven was brought to Paris in the early 19th century by August Zang, who also introduced Vienna bread (pain viennois) and the croissant, and whom some French sources thus credit with originating the baguette.

Macaron 

 The macaron is an old, and very popular, French snack, but its origins lie elsewhere. The ancestor of the macaron is an almond cookie that was first made in Italy in the late 1400s and was widely baked in the monasteries of Venice for centuries.

Quiche

Quiche is actually believed to have originated in Germany.  The word ‘quiche’ itself comes from the German word for cake, ‘Kuchen.’

 The savory breakfast food was first concocted in the medieval German kingdom of Lotharingia, which stretched across France, Germany, Luxembourg, Belgium, and the Netherlands. The area where the dish is believed to have derived was called Lothringen in German— it was a German kingdom at the time—but was later annexed by France and renamed Lorraine.

Bordeaux cuisine is comprised of ingredients from both land and sea. Located on the Atlantic coast with the Gironde Estuary, Dordogne, and Garonne rivers running through the region, oysters, mussels, and a variety of seafood are readily available. 

Oysters and Mussels

If you’re wondering where to start, I would suggest the oysters and mussels. There are over 315 oyster farms in the region and because of the unique ecosystem (salt and fresh water) they tend to have a firm texture and nutty flavor. With the oysters, I prefer them on the half shell with just a bit of lemon. 

But when it comes to the mussels "Oh...Mon...Dieu!"

One of my favorite is  Moules Marinières. Such a classic dish made with garlic, wine, butter and shallots. It is so simple, but truly "Magnifique". Another mussel dish that I believe is a must-try, is a dish called éclade de moules. The mussels are cooked on a grill atop a water soaked board and covered with pine needles or hay that is set on fire. When it is done with pine needles, the effect it has on the flavor is incredible. 

Pauillac Lamb

I love lamb chops, and there is not a better place in the world to have them. Since the 18th century, sheep have traveled from the Pyrenees to the Gironde region to graze. Pauillac lamb is a seasonal, tender lamb raised in the Gironde region of France. It's known for its rich flavor and pale pink meat. Pauillac lamb is often served with truffles, mushrooms, or white beans. Have this dish with a bordeaux wine from the Pauillac region and your life will be complete. 

Lamprey a la Bordelaise

Lamprey à la Bordelaise is a traditional dish of lamprey in a red wine sauce with leeks. The lamprey is a boneless, eel-shaped fish that's caught in the Gironde estuary and Dordogne rivers. The dish is often served with garlic bread croutons and a glass of Bordeaux wine.

I had this dish at a the world renowned Le CHapon Fin. Truly a spot you must visit if you happen to be in Bordeaux. 

Canelé

Possibly one of the desserts that I have had in my life that truly stands on it's own. 

The canelé is a soft pastry cake with a crunchy crust and a caramelized rind. It's infused with rum and vanilla.

It's identifiable by its signature cylindrical shape.

The canelé originated in the Bordeaux region of France, and is believed to date back to the 15th or 18th century. The word "canelé" comes from the Gascon word for "fluted. It is said that it was created by nuns in a local convent that were given left over egg yolks by winemakers. 

Any good pastry shop in France will have these delectable little treats and most will serve them in multiple sizes. GET THE BIGGEST ONE POSSIBLE!

Aquataine Caviar

Initially, sturgeons were fished for their flesh, not their eggs. Legend has it that a Russian princess, passing through the region, had been offended by seeing fishermen throwing away the eggs without thought … And caviar production began in France. 

Aquataine is a caviar with generous-sized grains. Largely sweet, they are colored between amber and black. Delicately iodised with a melting texture.

If you are in the regions, you can go to one of the many sturgeon farms and actually do a caviar tasting.

CHEESE, CHEESE, CHEESE

Once again, try any and ALL of the cheeses in this region, not one of them will disappoint.

One of the greatest cities in Europe that you can visit. It's like going to 2 countries at once. 

Strasbourg is a city in the historic Alsace region on the left bank of the Rhine. Founded by the Romans in 12 BC, the city passed under the control of the Merovingians in the eighth century, and then became part of the Holy Roman Empire. Flourishing throughout the middle ages and Renaissance, it was conquered by Louis XIV in 1681. After having changed nationality four times between 1870 and 1945, Strasbourg today is a symbol of Franco-German reconciliation and European integration. The following is a detailed history of Strasbourg, France.

So, of course with all this history, the food there is some of the best in the world. Because of this history, Strasbourg has at times been a part of France and at other times a part of Germany. This Franco-German heritage has clearly shaped Strasbourg's food culture. Here are the most influential dishes to try there.

Choucroute

The French name for sauerkraut, this dish is found everywhere in the city. Usually called Choucroute Garnie (dressed sauerkraut), which is sauerkraut served with pork meat, sausage, potatoes and sometimes carrots and other meats.

It's fun to try it at different locations and see the twists that they come up with.

Coq au Riesling

Coq au Riesling originates from the Alsace region of France, where Riesling grapes are predominantly grown, and is essentially a variation of the classic French dish "Coq au Vin" which traditionally uses red Burgundy wine, but in this case, is made with Riesling wine instead, reflecting the local wine production of Alsace; the name translates to "rooster in Riesling sauce. It is a a wonderfully light and creamy dish.

Pâté de Foie Gras

Truly a decadent dish that one must try in their lifetime. 

In 1772, the Marquis de Contades, governor of Strasbourg, asked Clause to create a new dish called "pâté de foie gras". 

The dish was sent to Paris for King Louis XVI to try. 

The dish was highly praised for its exquisiteness. 

King Louis XVI rewarded Clause with a gift of twenty pistols and he obtained a patent for the dish in 1784.

Another staple of French cuisine that can be found in shops, restaurants and local markets. You can also order it online if you feel the need to try it immediately!

Flammekueche

 Alsatian farmers used the dish to test the temperature of their wood-fired ovens. 

They would roll out a piece of dough and put it in the oven to crisp. 

If it crisped, the oven was ready for bread. 

One farmer topped the dough with bacon and onions, and the other farmers wanted to try it too. 

The dish became popular and eventually made its way into French cuisine. 

I love this simple dish and make it a home quite often. It is also great with slices of dried fig and then a drizzle of a  balsamic vinegar reduction over the top. 

 Oh, to be in Nice in the springtime.

Nice's food is influenced by Provençal traditions and Italian influences. The city's history as a seaport and winter resort town for the European aristocracy also plays a role in its cuisine. 

Salade Niçoise

Probably one of the more famous dishes worldwide. 

It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette.

Salade niçoise can be served either as a composed salad or as a tossed salad. Freshly cooked or canned tuna may be added. For decades, traditionalists and innovators have disagreed over which ingredients should be included; traditionalists exclude cooked vegetables. The salad may include raw red peppers, shallots, artichoke hearts and other seasonal raw vegetables. Raw green beans harvested in the spring, when they are still young and crisp, may be included. However, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world.

Daube  Niçoise

Daube is a traditional stew of braised meat, vegetables, herbs, and spices. The word "daube" may come from the Provençal word adobar, which means "to prepare" or "to arrange".

Daube Niçoise is a hearty variation of daube that's popular in the Alpes-Maritimes region. It's often made with beef cheek or shoulder, and includes tomatoes, onions, garlic, and sometimes olives or mushrooms.

Daube Niçoise is typically made by marinating meat in red wine, herbs, and vegetables, then slow-cooking it until tender. It's often served with pasta, potatoes, or polenta.

Pan Bagnat

Pan bagnat represents a sandwich from Nice. It typically comprises a roll or baguette filled with the same Salade  Niçoise ingredients like vegetables, tuna, boiled eggs, olives and anchovies. The term “pan bagnat” translates to “wet bread” in the dialect. This name reflects the sandwich’s quality of being infused with vinaigrette or olive oil allowing all the ingredients to blend together and impart their delicious essence into the bread. You can find many street vendors selling this, and it is definitely worth a try. 

Ratatouille

Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise. This beloved summer stew first emerged as a solution for hunger, as it was invented by poor farmers back in 1700s. With so many bellies to fill, nothing could go to waste. Accordingly, the French peasants would cook their leftover vegetables for hours to create a hearty, coarse stew.

We now see many variations of the cooking methods of this dish. Most of us think of it as thinly sliced rounds of vegetables, beautifully arranged in a round tart dish and then roasted off in the oven. I say try it both ways and find which you enjoy the most.

Tourte de Blettes 

A sweet or savory pie made with chard, originated in the Middle Ages in the Provence region of France. It's part of a long tradition of herb pies that also include spinach. 

The sweet version includes apples, rum-soaked raisins, and perhaps grated Parmesan or Sbrinz cheese.

The savory version includes chard, rice, bacon, Parmesan, and egg.