東風吹かば

A classic Japanese winter stew with a gentle soy-based broth. Ingredients include daikon radish, boiled eggs, […]

Kakigoori is a Japanese summer dessert made of shaved ice topped with syrup and other ingredients. Many specia […]

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

Kurigohan is a seasonal Japanese rice dish cooked with chestnuts, offering a delicate sweetness and nutty arom […]

Sanpei-jiru is a traditional soup from Hokkaido made with salted salmon or other fish. The broth is seasoned o […]

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

Zōni is a soup with rice cake, especially eaten during New Year. It is also enjoyed as a snack with sake. Brot […]

A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used […]

A classic Japanese steamed savory egg custard made with dashi and eggs. It resembles pudding in appearance but […]

Fugu is a poisonous fish containing tetrodotoxin, especially in its liver and ovaries—said to be 500 times mor […]

This simmered dish steeps daikon in the rich flavors released from yellowtail trimmings. The tender, flavorful […]

Matsutake gohan is rice cooked with aromatic matsutake mushrooms. Considered one of the world’s three great mu […]

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

Yakiimo is a roasted sweet potato with a rich natural sweetness. The “ishiyaki” version uses heated stones to […]

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 […]

Ramune is a Japanese carbonated drink sealed with a glass marble. Its unique opening mechanism and nostalgic l […]