東風吹かば

Ajifurai is breaded and deep-fried horse mackerel. It features a crispy coating and fluffy interior, and tastes especially amazing near the port.

Amazake is a naturally sweet drink made from fermented rice. Despite the name, many versions are non-alcoholic and it’s known as a “drinkable IV” for its nutrients.

Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content and is often aged into “kusu,” or old liquor. It can be enjoyed on the rocks, with water, or in cocktails.

Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. It is often enjoyed as a sake appetizer.

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.”

Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appearance, it has fragrant crispy skin and tender, springy white flesh.

Osuimono is a traditional Japanese clear broth soup made from dashi. It consists of three components: “tane” (main ingredient), “tsuma” (supporting ingredient), and “suikuchi” (aromatic garnish), offering a refined, delicate flavor.

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.

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.

Karaage is a popular Japanese frying method where ingredients are marinated, coated with flour or starch, and deep-fried. It usually refers to chicken but can also be made with fish or vegetables.

Karepan is a Japanese-style fried bread filled with curry. Its crispy crust and spicy filling make it a beloved snack, with specialty shops and even a national Karepan Association.

Curry rice is a dish of rice topped with curry. Loved by all ages, from sweet versions for kids to spicy varieties at specialty shops.

Kushi Dango is a traditional Japanese street food featuring rice flour dumplings skewered on bamboo sticks. It comes in various flavors like mitarashi, anko, and kinako, offering a chewy texture and sweet-savory taste. Often seen at festivals and tourist spots.

Kushiyaki refers to the Japanese grilling method of cooking skewered foods over charcoal or a grill. Yakitori is considered a type of kushiyaki, and a variety of ingredients like meat, fish, and vegetables are used.

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

Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.

Coffee jelly is a dessert unique to Japan, made by solidifying bitter coffee into jelly form. Unlike sweet jellies overseas, it features a subtle sweetness and mild bitterness. It’s commonly available at convenience stores.

Sashimi is a Japanese method of slicing raw ingredients thinly, typically referring to seafood, but it can also include chicken, konnyaku, or vegetables.

Sanuki udon is a regional noodle from Kagawa Prefecture, known for its firm and chewy texture. It can be enjoyed in many styles, such as kake, bukkake, zaru, or kama-age.

Shabu-shabu is a healthy Japanese hot pot where diners cook thin slices of meat and vegetables in hot broth themselves.

Shochu is a traditional Japanese distilled spirit, made by distillation like whiskey, unlike sake. It can be enjoyed with hot water, cold water, or on the rocks.

Daifuku is a popular Japanese sweet made by wrapping red bean paste in soft mochi. It comes in many variations, such as strawberry daifuku and mame-daifuku.

A rice dish cooked with ingredients like mushrooms, chicken, and bamboo shoots, allowing the flavors to blend with the rice.

Dango is a traditional Japanese food made from rounded rice flour dough, known for its chewy texture. While “dango” can refer to any round food, it usually means rice flour dumplings, often sold skewered on sticks.

Chanko Nabe is a hot pot dish made for sumo wrestlers, prepared in sumo stables. There’s no fixed recipe; ingredients and seasonings vary by stable. It’s hearty and nutritious, often including chicken, vegetables, and tofu.

Teishoku is a Japanese set meal including rice, miso soup, a main dish, and side dishes served on separate plates. Options range from grilled fish to sashimi and fried foods. It’s affordable and nutritionally balanced.

Teppanyaki is a cooking method where ingredients are grilled on a hot iron plate. It includes dishes like steak and okonomiyaki. At upscale restaurants, wagyu beef and abalone may be served and cooked before your eyes.

Tonjiru is a hearty miso soup with pork, commonly enjoyed as a homestyle dish in Japan. Ingredients vary by region and household, including vegetables and konnyaku.

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.

Nigorizake is a type of cloudy sake made by filtering sake mash through coarse cloth, leaving rice sediments. It offers rich umami, full-bodied texture, and a fragrant aroma. Shake well before drinking.

Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in rice bran. Other types of pickles like “asazuke” also exist.

A highball is a simple cocktail made by mixing whisky with soda water. In Japan, it is a popular drink that pairs well with food, available at almost all izakayas and even in canned form at convenience stores.

Hiyayakko is a chilled tofu dish topped with condiments like green onions and ginger. Variations include meat miso. Letting it sit briefly enhances the flavor by reducing excess moisture.

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.

Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetables simmered in miso broth. Especially comforting on cold days.

Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Unlike other hot pots, it is not seasoned with soy sauce or salt during cooking.

Miso soup is made by dissolving miso paste into hot broth. It includes a variety of ingredients like tofu, mushrooms, or spinach.

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.

Yaki onigiri is a grilled rice ball brushed with soy sauce, resulting in a crispy outside and fluffy inside. It usually contains no filling, allowing the simple flavor and aroma to stand out.

Yakisoba is a stir-fried noodle dish using Chinese-style noodles. In eastern Japan, it features rich sauce flavors, while in western Japan, lighter soy-based versions are common. A staple at summer festival stalls.

Yakitori is a classic Japanese dish of skewered chicken grilled over charcoal and seasoned with either salt or sweet soy-based sauce. Each part of the chicken—like thigh, skin, liver, or gizzard—is served under unique names and flavors.

Ramune is a Japanese carbonated drink sealed with a glass marble. Its unique opening mechanism and nostalgic look make it a symbol of summer in Japan.