東風吹かば

Amazake is a naturally sweet drink made from fermented rice. Despite the name, many versions are non-alcoholic and it’s known as a “drinkable IV” for its nutrients.

Karepan is a Japanese-style fried bread filled with curry. Its crispy crust and spicy filling make it a beloved snack, with specialty shops and even a national Karepan Association.

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.

Kushi Dango is a traditional Japanese street food featuring rice flour dumplings skewered on bamboo sticks. It comes in various flavors like mitarashi, anko, and kinako, offering a chewy texture and sweet-savory taste. Often seen at festivals and tourist spots.

Sanuki udon is a regional noodle from Kagawa Prefecture, known for its firm and chewy texture. It can be enjoyed in many styles, such as kake, bukkake, zaru, or kama-age.

Shochu is a traditional Japanese distilled spirit, made by distillation like whiskey, unlike sake. It can be enjoyed with hot water, cold water, or on the rocks.

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

Dango is a traditional Japanese food made from rounded rice flour dough, known for its chewy texture. While “dango” can refer to any round food, it usually means rice flour dumplings, often sold skewered on sticks.

Nigorizake is a type of cloudy sake made by filtering sake mash through coarse cloth, leaving rice sediments. It offers rich umami, full-bodied texture, and a fragrant aroma. Shake well before drinking.

A highball is a simple cocktail made by mixing whisky with soda water. In Japan, it is a popular drink that pairs well with food, available at almost all izakayas and even in canned form at convenience stores.

Hiyayakko is a chilled tofu dish topped with condiments like green onions and ginger. Variations include meat miso. Letting it sit briefly enhances the flavor by reducing excess moisture.

Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetables simmered in miso broth. Especially comforting on cold days.

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.

Yakisoba is a stir-fried noodle dish using Chinese-style noodles. In eastern Japan, it features rich sauce flavors, while in western Japan, lighter soy-based versions are common. A staple at summer festival stalls.