Japanese Food

Embark on an unforgettable journey through the enchanting landscapes and cultural wonders of Japan with our comprehensive travel guide. From the bustling streets of Tokyo to the serene temples of Kyoto, and the natural splendors of Hokkaido, our guide is your passport to a captivating adventure. Uncover the secrets of Japan's geography, immerse yourself in its rich history, savor the flavors of its diverse cuisine, and explore top destinations that define the essence of this extraordinary country.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Down a quiet backstreet in Kyoto exists a very special restaurant. Run by Koishi Kamogawa and her father Nagare, the Kamogawa Diner treats its customers to wonderfully extravagant meals. But that's not the main reason to stop by... The father-daughter duo have started advertising their services as 'food detectives'. Through ingenious investigations, they are capable of recreating a dish from their customers' pasts – dishes that may well hold the keys to forgotten memories and future happiness.

Tucked away down a Kyoto backstreet lies the extraordinary Kamogawa Diner. Running this unique establishment are a father-daughter duo who serve more than just mouth-watering feasts. The pair have reinvented themselves as 'food detectives', offering a service that goes beyond traditional dining. Through their culinary sleuthing, they reconstruct beloved dishes from the memories of their customers, creating a connection to cherished moments from the past.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Savor the Flavor: A Japanese Food Vocabulary Guide is the ultimate resource for anyone looking to immerse themselves in the rich culinary world of Japan. With over 170 food vocabulary words for different food groups and eight chapters covering everything from fruits and vegetables to meats, fish, sushi, ramen, and desserts, this guide is a valuable resource for Japanese language learners and travelers looking to fully immerse themselves in the culture.

Do you want to spend less time inside the kitchen? Do you crave quick and handy instant kitchen recipes? It is why I focused on creating the only and simplest immediately kitchen cookbook with 150 craveable meals for two, that you may ever need to proportion with the one that you love! Such a lot of recipes to cook! Any such full sort of dishes, tastes, smells, cuisines. A whole life before us to strive the entire thing...however, where to get all the thoughts and notion from? 

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

Yakisoba is a noodle dish created by frying steamed Chinese noodles with meat and vegetables.

Like udon, soba noodles, made from buckwheat flour, are the typical Japanese noodles.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Rice has been an important part of the lives of Japanese people since ancient times.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.