Kaku Highball is an easy-drinking alcoholic beverage that's suitable for everyday enjoyment. Adding sparkling water to the whiskey makes it refreshing, with subtle woody notes and a sweet aroma, and it doesn't taste as strong as straight whiskey. Many people enjoy it with izakaya dishes, fried foods, or grilled meat, and it's very common in Japan.
Canned Kaku Highball | Review by Linda Liao
Other Reviews by Linda Liao
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Red Perilla (YukariⓇ) Rice Seasoning
Shiso rice seasing made of high quality red shiso leaf. To make delicious shiso rice just add 1 to 2g of the rice seasoning to one bowl (approx. 150g) of rice. This seasoning has been popular ever since it was first released in 1970, it is a popular choice for school lunches. Of course the seasoning can be used in other dishes too, such as tempura.
Mishima Yukari shiso rice seasoning is the perfect companion for white rice! Just sprinkle on a little, and it instantly adds plenty of aroma. The shiso has a uniquely fresh, herbal fragrance, with a light saltiness and refreshing flavor. Its aroma is natural and not too heavy, giving even plain white rice more depth. It's easy to find at regular supermarkets, and anyone who likes the aroma of shiso should definitely try it!
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Hanshin Meibutsu Ikayaki
A beloved snack spot located in the basement of Hanshin Umeda Main Store, which has been operating since the store's opening in 1957. Known as a staple in the "Snack Park" food court, it attracts long lines daily.
When you visit the Hanshin Department Store in Umeda, Osaka, don't miss the hugely popular local favorite “Hanshin Meibutsu Ikayaki,” which has even been featured on Japanese TV! It isn't a whole squid grilled as is. Instead, pieces of squid are mixed with batter, pressed, and cooked on a griddle. It looks like okonomiyaki, but has a chewier texture, and you can still taste the freshness of the squid. Topped with the special sauce, it's savory with a hint of sweetness and hard to stop eating. It's affordable and easy to take to go, and has long been a classic B-class food familiar to people in Osaka.
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Nishiki Market
Nishiki Market is located on Nishikikoji Street, north of Shijo Street, Kyoto’s main street. The fish market thrived here, and in 1615, it received official permission from the Edo Shogunate to expand. It is called “Kyoto’s kitchen” and offers a wide range of foods such as Kyoto vegetables, fresh-water fish from Lake Biwa, Hamo (conger pike), Guji (tilefish), Sasakarei (half-dried flounder), Yuba (tofu skin), Namafu, and pickles. Most of Kyoto’s special ingredients can be found here.
Whenever I come to Kyoto, I always think of taking a stroll through Nishiki Market~ Known as “Kyoto's Kitchen,” it's packed with all kinds of Kyoto foods and long-established shops. It's really fun to browse, eat, and shop as you go. Besides all kinds of Kyoto-style pickles, you can also find dashi tamagoyaki from Nishiki Hirano, tamagoyaki from Miki Keiran, and fresh seafood from Nishiki Uoriki. If you like pickles, don't miss long-established shops such as Nishiri and Masugo. The colorful varieties of Kyoto pickles have flavors that are also very distinctive of Kyoto. Along the way, you can also pick up popular snacks such as soy milk donuts, takoyaki, and matcha sweets. There's a new surprise every few steps. If you want to experience Kyoto's everyday side, Nishiki Market is the place to go!
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