Within the vast array of culinary techniques, steaming has an unfortunate reputation as dull, unfashionable and fit only for dieters. A visit to Beppu — where food is cooked in piping-hot jets of geothermal steam — might just change your mind. “Hell-steaming is usually very vigorous,” says Shinichiro Maeda, owner of Mushi Charo. “But when you cook food with a soft, delicate steam, it’s more delicious.” Read more with the link in our bio. 📸 Florentyna Leow (@furochan_eats)
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Alo Japan.