- Category
- Side dish
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アジフライ
Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and taste […]
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あん肝
Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. […]
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枝豆
Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, n […]
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おでん
A classic Japanese winter stew with a gentle soy-based broth. Ingredients include daikon radish, boiled eggs, […]
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牡蠣
Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, gr […]
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カツオのたたき
Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the […]
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黒造り
Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]
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酒盗
Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. Wh […]
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玉子焼き
Tamagoyaki is a traditional Japanese rolled omelette made by folding layers of seasoned egg. Known for its flu […]
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糠漬け
Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in […]
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冷奴
Hiyayakko is a chilled tofu dish topped with condiments like green onions and ginger. Variations include meat […]
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豚の角煮
A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creat […]
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ポテサラ
In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with […]
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明太子
Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]
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やきとり
Yakitori is a classic Japanese dish of skewered chicken grilled over charcoal and seasoned with either salt or […]