東風吹かば

A slice of toast topped with sweet red bean paste and butter, creating a Japanese-Western fusion. The saltiness of the butter harmonizes with the sweetness of the anko, a café culture favorite.

Umeshu is a plum liqueur made by steeping green ume plums in shochu or other spirits with sugar. Its sweet-sour flavor is beloved, and while it can be homemade, store-bought versions are safer and consistent.

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.

Kiritanpo Nabe is a traditional hot pot from Akita Prefecture, featuring grilled mashed rice skewers called kiritanpo. It’s simmered with chicken, burdock, and mushrooms in Hinai chicken broth, where the rice absorbs the rich umami flavor.

Kushiage is a dish of skewered meat, vegetables, or seafood coated in batter and deep-fried. In Kansai, it is also known as “kushikatsu.” Crispy outside and juicy inside, it’s a popular comfort food.

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.

Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami flavor and is often combined with katsuobushi for dashi.

Sanpei-jiru is a traditional soup from Hokkaido made with salted salmon or other fish. The broth is seasoned only with the salt from the fish, creating a simple yet rich flavor enhanced by kelp and root vegetables. A comforting winter dish.

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.

Taiyaki is a fish-shaped pastry usually filled with sweet red bean paste. The traditional single-mold style is called “natural,” while mass-produced ones are humorously called “farmed.” It has a crispy shell and soft interior.

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.

Nerikiri is a Japanese confection made from kneaded white bean paste and sugar. Crafted into seasonal motifs, flowers, and birds, it emphasizes aesthetic beauty and resembles edible art.

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 is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regional varieties shaping Japan’s culinary identity.

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.