Chankonabe

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  Kamameshi

  Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot. Similar to takikomi gohan, kamameshi is a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables. By cooking it in an iron pot, the rice gets slightly...
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  Dango

  Dango (団子) is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. There are many different...
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  Tamago kake gohan

  Tamago kake gohan (卵かけご飯, "egg sauce over rice") or Tamago gohan in short is a popular Japanese breakfast food consisting of cooked rice topped or mixed with raw egg and—optionally—soy sauce. Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a...
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  Egg drop soup

  Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth. Condiments such as black pepper or white pepper, and finely chopped scallions and tofu are also commonly added. The soup is finished by adding a thin...
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  Mentaiko

  Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Russo-Japanese War. Toshio Kawahara (川原 俊夫, Kawahara Toshio), a Busan-born Japanese, adapted Korean...
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  Tempura

  Tempura (天ぷら or 天麩羅, tenpura) is a Japanese dish of seafood or vegetables that have been battered and deep fried. A light batter is made of cold water (sometimes sparkling water is used to keep the batter light) and soft wheat flour (cake, pastry or all-purpose flour). Eggs, baking soda or baking...
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  Anpan

  Anpan (あんパン) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an). Anpan was first made in 1875, during the Meiji period, by a man called Yasubei Kimura, a samurai...
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  Red Bean Rice

  Sekihan (Japanese: 赤飯), literally red rice, is a Japanese traditional dish. It is sticky rice steamed with azuki beans, which give a reddish color to the rice, hence its name. Sekihan is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some...
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  Kaiseki

  Kaiseki (懐石) or kaiseki ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute cuisine. There are basically two kinds of traditional Japanese meal styles...
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  Horumonyaki

  Horumonyaki (Japanese: ホルモン焼き) is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo who was the chief of the Western-influenced cooking restaurant in Osaka devised this dish, and registered a trademark in 1940. The name of the hormone is derived from the Hormone, which means ...