東風吹かば

Abura soba is a soupless ramen dish where noodles are mixed with rich sauce and oil. Diners can customize the flavor with chili oil, vinegar, or garlic, making it a personal and flavorful experience.

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.

Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content and is often aged into “kusu,” or old liquor. It can be enjoyed on the rocks, with water, or in cocktails.

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.

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.

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

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.

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.

Zōni is a soup with rice cake, especially eaten during New Year. It is also enjoyed as a snack with sake. Broth and ingredients vary by region, with Kansai using white miso and Kanto using clear soup.

Soba is a traditional Japanese noodle made from buckwheat flour. Its delicate aroma and flavor are best enjoyed in simple forms like zaru soba or hot soba. It is also popular as a light closing dish after drinking.

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.

Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast without straining the mash. Unlike nigori sake, it is not pressed, resulting in a thick texture with stronger rice sweetness and umami.

Naporitan is a Japanese pasta dish made with ketchup, sausage, onion, and bell pepper. Though inspired by Italy’s “Spaghetti alla Napoletana,” it differs completely in preparation and flavor, symbolizing Japan’s Western-style cuisine.

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.

Hakata Udon is a signature noodle dish from Fukuoka, known for its soft, tender noodles. Unlike the firm, chewy Sanuki udon, Hakata udon offers a gentle texture paired with a light, comforting broth.

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.

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.

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.

Yudōfu is a simple hot pot made by warming water with kombu and gently simmering tofu. It is served with ponzu or soy sauce and condiments, highlighting the tofu’s delicate sweetness and warmth.