- #Seasonal dish
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おでん
A classic Japanese winter stew with a gentle soy-based broth. Ingredients include daikon radish, boiled eggs, konjac, and fish cakes, simmered for hours. Flavors vary between eastern and western Japan.
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かき氷
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.
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筍
A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used in tempura, soups, simmered dishes, and mixed rice.
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河豚
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.
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ラムネ
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.
