東風吹かば

A beloved Japanese Western-style dish featuring rice sautéed with ketchup and chicken, wrapped in a soft or firm omelet. Variations include fluffy runny eggs or firm layers, and sauces like demi-glace or white sauce. A nostalgic comfort food, also enjoyed with alcohol in creative styles.

Curry rice is a dish of rice topped with curry. Loved by all ages, from sweet versions for kids to spicy varieties at specialty shops.

Kurigohan is a seasonal Japanese rice dish cooked with chestnuts, offering a delicate sweetness and nutty aroma that embodies the taste of autumn.

Sekihan is red rice cooked with glutinous rice and adzuki beans, traditionally served at celebrations. Today, it’s a common and beloved dish even sold at convenience stores.

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

A simple yet rich dish of freshly cooked rice mixed with raw egg and soy sauce. Loved as a quick breakfast or a comforting end to a meal. Known as “TKG,” it showcases Japan’s food safety standards that allow raw egg consumption.

Teishoku is a Japanese set meal including rice, miso soup, a main dish, and side dishes served on separate plates. Options range from grilled fish to sashimi and fried foods. It’s affordable and nutritionally balanced.

Matsutake gohan is rice cooked with aromatic matsutake mushrooms. Considered one of the world’s three great mushrooms along with truffles and porcini, matsutake is rare due to its difficulty in cultivation.

Yaki onigiri is a grilled rice ball brushed with soy sauce, resulting in a crispy outside and fluffy inside. It usually contains no filling, allowing the simple flavor and aroma to stand out.