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Aburaage (油揚げ) is thin Japanese deep-fried tofu with a golden, spongy texture. Cooks across Japan add it to miso soup, inari sushi, and noodle dishes. It looks simple, but it changes the depth of a dish remarkably fast. You make it by...

Japanese ramen has a lot of depth and is difficult to explain simply. The most important thing in ramen is the noodles. Ramen tends to focus on the soup and its classification of taste such as Shoyu ramen or soy sauce ramen that we will ...

Asuka Nabe (飛鳥鍋) is Japan's most ancient milk hot pot. Chicken and vegetables simmer in a blend of dashi stock, fresh milk, and white miso. This Nara regional cuisine traces its roots back to the 7th century Asuka period. The flavor i...

Umeshu is often called Japanese plum wine in English, but it is technically a fruit liqueur made by steeping ume fruit in alcohol and rock sugar. It tastes sweet, tart, and gently fruity, and many households still make their own batch ev...

Japanese long eat Takuwan as a side dish during meals and eat this as a snack at teatime. It is one of the most traditional Japanese pickles and is named after the Buddhist priest who is said to have introduced the food. Beneficial to he...

Who doesn't know Yakisoba? It's one of the most famous kinds of noodles available in many countries. In fact, plenty of restaurants worldwide have this on their menus. Despite its origin tracing back to China, Yakisoba plays a huge part ...

Tatsuta age is Japanese fried chicken marinated in soy sauce and ginger, coated with potato starch, and deep-fried. The coating fries up light and crisp, with little white flecks of starch. People love it hot, in bento boxes, and at izak...

Okonomiyaki is a Japanese savory pancake cooked on a teppan griddle. The two main styles are Osaka-style and Hiroshima-style. It usually includes cabbage, batter, sauce, and customizable toppings. Okonomiyaki (also written お好み焼き) me...

"Korokke" is a standard dish of Western-style Japanese food. During the Taisho period, it was one of the three major western dishes along with curry rice and tonkatsu. There are many different types of korokke, depending on the ingr...

“Miso” is indispensable in Japanese daily life with so many dishes such as: miso soup, of course, simmered mackerel, miso nikomi udon and miso ramen... Although miso is widely used, how much do you know about its "types"? Normally, the t...