東風吹かば

Kiritanpo Nabe is a traditional hot pot from Akita Prefecture, featuring grilled mashed rice skewers called ki […]

Kushiage is a dish of skewered meat, vegetables, or seafood coated in batter and deep-fried. In Kansai, it is […]

Shabu-shabu is a healthy Japanese hot pot where diners cook thin slices of meat and vegetables in hot broth th […]

Sukiyaki is a Japanese hotpot where beef is simmered in a sweet soy-based broth with vegetables, tofu, and noo […]

Chanko Nabe is a hot pot dish made for sumo wrestlers, prepared in sumo stables. There’s no fixed recipe; ingr […]

Teppanyaki is a cooking method where ingredients are grilled on a hot iron plate. It includes dishes like stea […]

Hamayaki is a style of grilling freshly caught seafood near fishing ports. It highlights natural flavors, comb […]

A delicacy made by slicing the firm, muscular flesh of pufferfish into paper-thin pieces so thin that the plat […]

Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Un […]

Motsunabe is a local dish from Fukuoka, a hot pot of beef or pork offal with vegetables. It is hearty and ends […]

Monjayaki is a pan-fried batter dish from Tokyo’s downtown, different in origin from okonomiyaki. Its unique l […]

Yudōfu is a simple hot pot made by warming water with kombu and gently simmering tofu. It is served with ponzu […]

Yosenabe is a Japanese hot pot in which various ingredients—seafood, meat, vegetables, tofu—are “gathered toge […]