東風吹かば

Anko is a traditional Japanese sweet paste made from boiled red beans. Used in wagashi, bread, ice cream, and more, it’s known for its natural sweetness. There are two types: smooth “koshian” and chunky “tsubuan.”

Japanese oysters are harvested nationwide, with Hiroshima and Akkeshi being especially famous. Enjoyed raw, grilled, or fried, they are known for their rich, milky flavor.

Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the umami-rich broth essential to Japanese cuisine.

Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant protein and calcium, it’s often called a “Japanese superfood” for its nutrition and versatility.

Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami flavor and is often combined with katsuobushi for dashi.

Natto is a traditional Japanese food made from fermented soybeans. It is known for its sticky texture, stringiness, and strong smell. Commonly considered healthy and eaten for breakfast in Japan.

Raw eggs in Japan are safe to eat due to strict hygiene control. Dishes like “tamago kake gohan” highlight the natural flavor of the egg, reflecting Japan’s unique food safety standards and culinary culture.

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.

Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regional varieties shaping Japan’s culinary identity.

Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dishes like pasta, grilled mentaiko, squid with mentaiko, and rice balls.