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.

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.

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.

Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant protein and calcium, it’s often called a “Japanese superfood” for its nutrition and versatility.

Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can also include chicken, konnyaku, or vegetables.

Shijimi-jiru is a miso soup with freshwater clams, offering rich umami. It contains ornithine, known to ease hangovers. Lake Shinji in Shimane and Lake Biwa in Shiga are famous sources.

Shabu-shabu is a healthy Japanese hot pot where diners cook thin slices of meat and vegetables in hot broth themselves.

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.

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 classic Japanese steamed savory egg custard made with dashi and eggs. It resembles pudding in appearance but is completely different, focusing on umami rather than sweetness. Delicate, silky texture with ingredients like chicken, shrimp, gingko nuts, and mushrooms.

Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in rice bran. Other types of pickles like “asazuke” also exist.

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.

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.