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 dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces., but it is considered to be more savory and less sweet than sukiyaki. It is...
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  Char siu

  Char siu (also spelled cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat. "Char...
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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 Second World War. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes...
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  Tempura

  Tempura (天麩羅, tenpura, also written as "天ぷら"), which may be of Portuguese origin, is a popular 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. Eggs,...
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  Anpan

  Anpan (あんパン) is a Japanese sweet bun filled with red bean paste. There are many types of Anpan, including goma an, shiro an, uguisu an, and kuri an, but the original is anko made with azuki bean. Anpan was first made in 1875, during the Meiji period, by a man called Yasubei Kimura, a samurai who...
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  Red Bean Rice

  Red Bean Rice (Japanese: 赤飯) is a Japanese traditional dish. It is sticky rice steamed with azuki beans, which give a reddish color to the rice, hence its name. Red Bean Rice is often served on special occasions throughout the year in Japan, for example, birthdays, weddings and some holidays, such...
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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 is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of...

• Horumonyaki

  Horumonyaki (Japanese: ホルモン焼き) is a type of Japanese cuisine made from beef or pork offal. Horumonyaki has the reputation of being "stamina building" food.