東風吹かば

A soft-boiled egg marinated in soy sauce and dashi. Commonly served as a ramen topping, yet also enjoyed as a […]

Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and taste […]

Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. […]

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appear […]

Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, n […]

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

Originally named after eggs cooked in hot springs, this dish is now made by gently heating eggs at a low tempe […]

Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, gr […]

Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the […]

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

Kushiyaki refers to the Japanese grilling method of cooking skewered foods over charcoal or a grill. Yakitori […]

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]

Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can als […]

Shiitake mushrooms are a cornerstone of Japanese cuisine, valued for their rich aroma and umami flavor. They a […]

Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. Wh […]

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

Tamagoyaki is a traditional Japanese rolled omelette made by folding layers of seasoned egg. Known for its flu […]

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

Himono refers to salted and air-dried fish, a traditional Japanese preserved food. By removing moisture, the u […]

Hiyajiru is a local dish from Miyazaki, made by mixing miso with chilled broth and adding cucumber, tofu, and […]

Hiyayakko is a chilled tofu dish topped with condiments like green onions and ginger. Variations include meat […]

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

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

A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creat […]

Buta no Shogayaki is a dish of thinly sliced pork sautéed in a soy sauce and ginger glaze. The sweet-salty fla […]

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

In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with […]

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dish […]

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

Yakitori is a classic Japanese dish of skewered chicken grilled over charcoal and seasoned with either salt or […]

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