東風吹かば

Japanese ice cream is known for its rich dairy flavor and silky texture. Made with high-quality milk and cream […]

A Japanese ice cream treat made by sandwiching ice cream between crisp monaka wafers. Some varieties remain cr […]

A soft-boiled egg marinated in soy sauce and dashi. Commonly served as a ramen topping, yet also enjoyed as a […]

Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and taste […]

Abura soba is a soupless ramen dish where noodles are mixed with rich sauce and oil. Diners can customize the […]

Amazake is a naturally sweet drink made from fermented rice. Despite the name, many versions are non-alcoholic […]

Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content […]

Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. […]

Anko is a traditional Japanese sweet paste made from boiled red beans. Used in wagashi, bread, ice cream, and […]

A slice of toast topped with sweet red bean paste and butter, creating a Japanese-Western fusion. The saltines […]

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appear […]

Umeshu is a plum liqueur made by steeping green ume plums in shochu or other spirits with sugar. Its sweet-sou […]

Umeboshi are Japanese pickled plums, widely eaten with rice or used in onigiri. Known for their intense sourne […]

Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, n […]

Ohba is a Japanese aromatic herb with a refreshing scent and slight spiciness. It excels in many roles—garnish […]

Osuimono is a traditional Japanese clear broth soup made from dashi. It consists of three components: “tane” ( […]

A light dish of rice topped with ingredients such as pickled plum, seaweed, or salmon, then finished with hot […]

A classic Japanese winter stew with a gentle soy-based broth. Ingredients include daikon radish, boiled eggs, […]

A beloved Japanese Western-style dish featuring rice sautéed with ketchup and chicken, wrapped in a soft or fi […]

Originally named after eggs cooked in hot springs, this dish is now made by gently heating eggs at a low tempe […]

Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, gr […]

A classic autumn fruit in Japan, available in sweet and astringent varieties. When fully ripe, it develops a d […]

Kakigoori is a Japanese summer dessert made of shaved ice topped with syrup and other ingredients. Many specia […]

Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the […]

Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the […]

Japanese cup ice cream is a small, single-serve portion known for rich flavor and high quality. Convenience st […]

Karaage is a popular Japanese frying method where ingredients are marinated, coated with flour or starch, and […]

Karepan is a Japanese-style fried bread filled with curry. Its crispy crust and spicy filling make it a belove […]

Curry rice is a dish of rice topped with curry. Loved by all ages, from sweet versions for kids to spicy varie […]

A fragrant powder made from roasted soybeans, commonly used in Japanese sweets like mochi. Rich in plant prote […]

Japanese milk is known for its relatively low fat content, offering a clean and refreshing taste. It pairs wel […]

A smooth, melt-in-your-mouth dessert made primarily with milk, highlighting its natural flavor. Sweet but gent […]

Kiritanpo Nabe is a traditional hot pot from Akita Prefecture, featuring grilled mashed rice skewers called ki […]

Kushiage is a dish of skewered meat, vegetables, or seafood coated in batter and deep-fried. In Kansai, it is […]

Kushi Dango is a traditional Japanese street food featuring rice flour dumplings skewered on bamboo sticks. It […]

Kushiyaki refers to the Japanese grilling method of cooking skewered foods over charcoal or a grill. Yakitori […]

Kurigohan is a seasonal Japanese rice dish cooked with chestnuts, offering a delicate sweetness and nutty arom […]

Kurogoma ice cream is made with roasted black sesame, offering a rich, nutty flavor with a Japanese twist. Les […]

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. […]

Coffee jelly is a dessert unique to Japan, made by solidifying bitter coffee into jelly form. Unlike sweet jel […]

Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant p […]

Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami […]

Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can als […]

Sanuki udon is a regional noodle from Kagawa Prefecture, known for its firm and chewy texture. It can be enjoy […]

Sansho is a Japanese spice with a citrus aroma and mild numbing heat. Both the berries and young leaves are us […]

Sanpei-jiru is a traditional soup from Hokkaido made with salted salmon or other fish. The broth is seasoned o […]

Shiitake mushrooms are a cornerstone of Japanese cuisine, valued for their rich aroma and umami flavor. They a […]

Shijimi-jiru is a miso soup with freshwater clams, offering rich umami. It contains ornithine, known to ease h […]

A traditional Japanese spice blend made mainly from chili pepper mixed with sansho pepper, sesame, dried citru […]

Shabu-shabu is a healthy Japanese hot pot where diners cook thin slices of meat and vegetables in hot broth th […]

Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. Wh […]

Shochu is a traditional Japanese distilled spirit, made by distillation like whiskey, unlike sake. It can be e […]

Sukiyaki is a Japanese hotpot where beef is simmered in a sweet soy-based broth with vegetables, tofu, and noo […]

Sekihan is red rice cooked with glutinous rice and adzuki beans, traditionally served at celebrations. Today, […]

Zenzai is a traditional Japanese dessert made from sweetened red beans. In western Japan, the chunky version i […]

Zōni is a soup with rice cake, especially eaten during New Year. It is also enjoyed as a snack with sake. Brot […]

Soba is a traditional Japanese noodle made from buckwheat flour. Its delicate aroma and flavor are best enjoye […]

Daifuku is a popular Japanese sweet made by wrapping red bean paste in soft mochi. It comes in many variations […]

Taiyaki is a fish-shaped pastry usually filled with sweet red bean paste. The traditional single-mold style is […]

A rice dish cooked with ingredients like mushrooms, chicken, and bamboo shoots, allowing the flavors to blend […]

A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used […]

A simple yet rich dish of freshly cooked rice mixed with raw egg and soy sauce. Loved as a quick breakfast or […]

Tamagoyaki is a traditional Japanese rolled omelette made by folding layers of seasoned egg. Known for its flu […]

Dango is a traditional Japanese food made from rounded rice flour dough, known for its chewy texture. While “d […]

A classic Japanese steamed savory egg custard made with dashi and eggs. It resembles pudding in appearance but […]

Chanko Nabe is a hot pot dish made for sumo wrestlers, prepared in sumo stables. There’s no fixed recipe; ingr […]

A hearty and creamy noodle soup with seafood and pork, distinct from ramen due to its stir-fried ingredients a […]

Teishoku is a Japanese set meal including rice, miso soup, a main dish, and side dishes served on separate pla […]

Teppanyaki is a cooking method where ingredients are grilled on a hot iron plate. It includes dishes like stea […]

Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast witho […]

Tonjiru is a hearty miso soup with pork, commonly enjoyed as a homestyle dish in Japan. Ingredients vary by re […]

Natto is a traditional Japanese food made from fermented soybeans. It is known for its sticky texture, stringi […]

Naporitan is a Japanese pasta dish made with ketchup, sausage, onion, and bell pepper. Though inspired by Ital […]

Raw eggs in Japan are safe to eat due to strict hygiene control. Dishes like “tamago kake gohan” highlight the […]

Nigorizake is a type of cloudy sake made by filtering sake mash through coarse cloth, leaving rice sediments. […]

Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in […]

Nerikiri is a Japanese confection made from kneaded white bean paste and sugar. Crafted into seasonal motifs, […]

A highball is a simple cocktail made by mixing whisky with soda water. In Japan, it is a popular drink that pa […]

Hakata Udon is a signature noodle dish from Fukuoka, known for its soft, tender noodles. Unlike the firm, chew […]

Hamayaki is a style of grilling freshly caught seafood near fishing ports. It highlights natural flavors, comb […]

Himono refers to salted and air-dried fish, a traditional Japanese preserved food. By removing moisture, the u […]

Hiyajiru is a local dish from Miyazaki, made by mixing miso with chilled broth and adding cucumber, tofu, and […]

Hiyayakko is a chilled tofu dish topped with condiments like green onions and ginger. Variations include meat […]

Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times mor […]

A delicacy made by slicing the firm, muscular flesh of pufferfish into paper-thin pieces so thin that the plat […]

A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creat […]

Buta no Shogayaki is a dish of thinly sliced pork sautéed in a soy sauce and ginger glaze. The sweet-salty fla […]

This simmered dish steeps daikon in the rich flavors released from yellowtail trimmings. The tender, flavorful […]

Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetabl […]

In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with […]

Matsutake gohan is rice cooked with aromatic matsutake mushrooms. Considered one of the world’s three great mu […]

Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Un […]

Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regi […]

Miso soup is made by dissolving miso paste into hot broth. It includes a variety of ingredients like tofu, mus […]

A sweet drink made from milk, egg, and sugar. While usually served as a beverage in Japan, in Nagasaki it is b […]

Mugicha is a tea made by brewing roasted barley. It has a toasty aroma and a clean, mild taste with no bittern […]

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]

Motsunabe is a local dish from Fukuoka, a hot pot of beef or pork offal with vegetables. It is hearty and ends […]

Monaka is a Japanese sweet with a crisp, fragrant shell enclosing fillings such as sweet bean paste or mochi. […]

Monjayaki is a pan-fried batter dish from Tokyo’s downtown, different in origin from okonomiyaki. Its unique l […]

Yakiimo is a roasted sweet potato with a rich natural sweetness. The “ishiyaki” version uses heated stones to […]

Yaki onigiri is a grilled rice ball brushed with soy sauce, resulting in a crispy outside and fluffy inside. I […]

Yakisoba is a stir-fried noodle dish using Chinese-style noodles. In eastern Japan, it features rich sauce fla […]

Yakitori is a classic Japanese dish of skewered chicken grilled over charcoal and seasoned with either salt or […]

Yuzu is a citrus long rooted in Japan, known for its sharp aroma and bright acidity. It’s widely used as a sea […]

An aromatic spicy paste from Kyushu, made from yuzu zest, green chili peppers, and salt. Despite its name, it […]

Yudōfu is a simple hot pot made by warming water with kombu and gently simmering tofu. It is served with ponzu […]

Yosenabe is a Japanese hot pot in which various ingredients—seafood, meat, vegetables, tofu—are “gathered toge […]

Ramune is a Japanese carbonated drink sealed with a glass marble. Its unique opening mechanism and nostalgic l […]

A sharp Japanese mustard made from ground mustard seeds mixed only with water. Unlike Western mustard, it has […]

Wasabi is a Japanese spice made from the grated rhizome of a plant grown in clear mountain streams. Known for […]