東風吹かば

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.

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.

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

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.

Sukiyaki is a Japanese hotpot where beef is simmered in a sweet soy-based broth with vegetables, tofu, and noodles. It is typically dipped in raw egg and enjoyed at gatherings and restaurants.

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.

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.

Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times more toxic than cyanide. In Japan, special licenses are required to prepare it.

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.

Motsunabe is a local dish from Fukuoka, a hot pot of beef or pork offal with vegetables. It is hearty and ends with noodles or rice porridge.

Yakiimo is a roasted sweet potato with a rich natural sweetness. The “ishiyaki” version uses heated stones to evenly roast it, creating a fluffy and caramelized texture.

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.

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.