東風吹かば

A Japanese ice cream treat made by sandwiching ice cream between crisp monaka wafers. Some varieties remain crunchy, while others become soft over time, making it an acquired texture for some. Mild sweetness and nostalgic flavor make it widely loved.

A slice of toast topped with sweet red bean paste and butter, creating a Japanese-Western fusion. The saltiness of the butter harmonizes with the sweetness of the anko, a café culture favorite.

A beloved Japanese Western-style dish featuring rice sautéed with ketchup and chicken, wrapped in a soft or firm omelet. Variations include fluffy runny eggs or firm layers, and sauces like demi-glace or white sauce. A nostalgic comfort food, also enjoyed with alcohol in creative styles.

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.

Naporitan is a Japanese pasta dish made with ketchup, sausage, onion, and bell pepper. Though inspired by Italy’s “Spaghetti alla Napoletana,” it differs completely in preparation and flavor, symbolizing Japan’s Western-style cuisine.

Buta no Shogayaki is a dish of thinly sliced pork sautéed in a soy sauce and ginger glaze. The sweet-salty flavor and aroma make it a classic rice companion, and it stands alongside tonkatsu as a signature Japanese pork dish.