Search results for “udon”

Every autumn, salmon swim back from the ocean into the lower Ishikari River. Then, as the evenings turn cold, people in Ishikari gather around a bubbling pot of Ishikari nabe. This salmon hot pot comes from Ishikari City, where the river...

Introduction to Kansai Style Okonomiyaki Kansai style okonomiyaki or also Osaka-style okonomiyaki is a Japanese traditional food in Osaka prefecture in the Kansai region. It is a predominant version of the dish, found throughout most of ...

Introduction to Hiroshima Style OkonomiyakiEven if you are not a Hiroshima citizen, you may have heard of " Hiroshima style okonomiyaki" once. Hiroshima style Okonomiyaki is a Japanese pancake with the ingredients layered on top rather t...

Castella is a rectangular sponge cake made mainly from eggs, sugar, wheat flour, and syrup. Nagasaki Castella is the version most closely tied to Japan's old trading port. Portuguese contact in the 16th century brought related European b...

It is said that in the old days, when people were too poor to buy glutinous rice, they rolled rice and made it　a dish called "Shingoro". It is a local dish of Minamiaizu Town and Shimogo Town that is made by spreading "Juunen miso" made...

INTRODUCTION TO IMONI Heading somewhere north eastern part of Japan this fall? Why not try this traditional cuisine of Yamagata City! Imoni is a hearty Japanese meat stew which includes a type of taro and meat soup. It is eaten tradition...

The pan hisses, sugar melts into soy sauce, and a sweet smell fills the room before anyone sits down. That is sukiyaki (すき焼き), a Japanese beef hot pot of thinly sliced beef, tofu, and vegetables cooked at the table. Diners then dip e...

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...