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Natto (納豆) is a traditional Japanese fermented food made from soybeans, known for its distinctive sticky texture and strong flavor. A specialty of Ibaraki Prefecture in the Kanto region, it is rich in protein, vitamin K, and probiotics...

INTRODUCTION TO AOMORI MISO CURRY MILK RAMEN Ever heard a ramen with milk? Yes, there's actually a food like that! If there's a Black Ramen in Toyama, this is Aomori Miso Curry Milk Ramen, also called as white ramen. This unique ramen is...

INTRODUCTION TO TSUKUDANI Tsukudani is indispensable for Japanese food and Japanese people. It is a local specialty of Tokyo that was born after the one in the Edo period. The Tsukudani at the present is famous throughout Japan as one of...

Meshi "めし" is a staple in Japan. Meshi refers to rice cooked by steaming or boiling. The water needs to be dried out after. Many local foods contain meshi as its primary ingredient. Rice dish is so popular all over the country. Sayori ...

Kayaku Meshi? Osaka's Hearty Mixed Rice Cooked in Dashi Kayaku meshi is a Japanese mixed rice dish from Osaka. Cooks simmer the rice together with vegetables, chicken, and a rich dashi flavor. As a result, you get a savory one-bowl meal ...

Tempura is a Japanese dish of seafood or vegetables coated in a thin, cold batter and briefly deep-fried. Edo-style tempura developed in Tokyo from battered-frying techniques associated with Portuguese influence in Nagasaki. It remains o...

INTRODUCTION TO NEGIMA NABE Negima Nabe is one of those dishes that the Japanese made to combat long winter months or gloomy rainy days. Japanese embrace the elements of the wide variety of hot pot dishes. Hot pot is a cooking method tha...

Miyazaki Jitokko is sometimes referred as “Miyazaki Jidori”. This grilled chicken is a traditional food in Japan that originated in Miyazaki Prefecture situated in Kyushu Island. Jitokko is a type of chicken that has its own branding tha...

Kusaya is characterized by its unique aroma and umami. Kusaya is not the name of a fish, but a fermented food made from fish. The smell of such kusaya is intense, but for those who like it, it is delicious. In this article, we will intro...

Bekko sushi is spicy sushi made by soaking fresh white fish from the waters near the Izu Islands in "chili soy sauce". The name tortoiseshell sushi came from the fact that the pickled white fish shines "tortoiseshell color". Mainly white...