東風吹かば

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. […]

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, […]

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 […]

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 […]

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

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

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

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 […]

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