東風吹かば

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.

Umeboshi are Japanese pickled plums, widely eaten with rice or used in onigiri. Known for their intense sourness and saltiness, they are also valued for preservation and refreshment.

Osuimono is a traditional Japanese clear broth soup made from dashi. It consists of three components: “tane” (main ingredient), “tsuma” (supporting ingredient), and “suikuchi” (aromatic garnish), offering a refined, delicate flavor.

Kakigoori is a Japanese summer dessert made of shaved ice topped with syrup and other ingredients. Many specialty shops use natural ice, known for its fluffy texture.

Karaage is a popular Japanese frying method where ingredients are marinated, coated with flour or starch, and deep-fried. It usually refers to chicken but can also be made with fish or vegetables.

Kushiyaki refers to the Japanese grilling method of cooking skewered foods over charcoal or a grill. Yakitori is considered a type of kushiyaki, and a variety of ingredients like meat, fish, and vegetables are used.

Coffee jelly is a dessert unique to Japan, made by solidifying bitter coffee into jelly form. Unlike sweet jellies overseas, it features a subtle sweetness and mild bitterness. It’s commonly available at convenience stores.

Daifuku is a popular Japanese sweet made by wrapping red bean paste in soft mochi. It comes in many variations, such as strawberry daifuku and mame-daifuku.

Chanko Nabe is a hot pot dish made for sumo wrestlers, prepared in sumo stables. There’s no fixed recipe; ingredients and seasonings vary by stable. It’s hearty and nutritious, often including chicken, vegetables, and tofu.

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.

Teppanyaki is a cooking method where ingredients are grilled on a hot iron plate. It includes dishes like steak and okonomiyaki. At upscale restaurants, wagyu beef and abalone may be served and cooked before your eyes.

Tonjiru is a hearty miso soup with pork, commonly enjoyed as a homestyle dish in Japan. Ingredients vary by region and household, including vegetables and konnyaku.

Hiyajiru is a local dish from Miyazaki, made by mixing miso with chilled broth and adding cucumber, tofu, and herbs. It is often poured over rice, refreshing in hot summer, and pairs well with drinks.

Miso soup is made by dissolving miso paste into hot broth. It includes a variety of ingredients like tofu, mushrooms, or spinach.

Monjayaki is a pan-fried batter dish from Tokyo’s downtown, different in origin from okonomiyaki. Its unique look may surprise foreigners, but its savory flavor pairs well with drinks.

Ramune is a Japanese carbonated drink sealed with a glass marble. Its unique opening mechanism and nostalgic look make it a symbol of summer in Japan.