漬物 Tsukemono

Tsukemono (literally “pickled things”) are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran).They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony…

アワビ Awabi

Abalones are shellfish belonging to the family haliotidae, the name of which is derived from the Greek words halios, meaning “sea,” and otos, meaning “ear.” There are about 100 known species worldwide. In Japan, where abalone is called awabi, the major species include kuro awabi, megai awabi, and madaka awabi in the south and Ezo…

和牛 Wagyu

Wagyu (和牛 “Japanese cow”) is any of several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef…

Butsudan

If you’ve ever been in a Japanese home – or seen a TV show, film or even anime set in a Japanese home – you’ve likely set eyes on a Buddhist altar, a butsudan. These miniature altars allow Japanese families to pray in the comfort of their own home, and are specifically geared toward the…

Fermented food

All different kinds of fermented food that Japanese people love to eat! Umami!06

ラーメン Rāmen

Ramen is a Japanese dish. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū), dried seaweed (海苔 nori), menma (メンマ), and green onions (葱 negi). Nearly every region in Japan has its own variation of…

Regional Fast Food

Inexpensive unique dishes and habits fast and easy from all the regions of Japan!