Japanese Food

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.

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.

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.

If you are interested in reading recipes in Japanese and learning cooking vocabulary, this audi

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.

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

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

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

Dumplings can be fried, steamed, or boiled, but in Japan fried dumplings are the most common.

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

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Menchi katsu is a popular side dish on par with croquette.

To make shabu-shabu, you cook vegetables and tofu in a hotpot filled with flavored broth, and dip thinly sliced pieces of meat into the broth. The meat and vegetables are eaten with ponzu or sesame sauce.

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.

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.