Yakitori

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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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  Shabu-shabu

  Shabu-shabu (しゃぶしゃぶ, , also spelled syabu-syabu) is a Japanese variant of hot pot. The name Shabu Shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with...
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  Char siu

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  Horumonyaki

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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 bun 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

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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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  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...