Japanese Culture

Yose Nabe 寄せ鍋

Yose nabe is a rich nabe dish containing a mixture of seafood, chicken, tofu, noodles, and vegetables. It is a very popular dish at homes and among fr

Temakizushi 手巻き寿司

Temakizushi is very similar to Makizushi except it is rolled into a cone shape rather than a cylindrical shape. It was actually invented by amateur su

Sukiyaki 　すき焼

Since Japanese did not regularly eat beef until after the Meiji Restoration they began eating it in the form of nabemono (hotpot) which was said to su

Shojin Ryori 精進料理

Shojin Ryori is the name given to the vegetarian food eaten by Buddhist monks as part of the asceticism they practice in their daily lives. Shojin Ryo

Shabu Shabu 　しゃぶしゃぶ

Shabu Shabu is a popular Japanese meat dish similar to sukiyaki, consisting of thinly sliced beef and vegetables which are dipped into a boiling stock

Sashimi 刺身

Sashimi is the non-rice form of sushi. In a basic sense, sashimi is a raw piece of fish served by itself and is usually eaten by dipping it in a mixtu

Nigirizushi 握り寿司

One day you might here an older Japanese refer to Nigirizushi as Edomaezushi. This is because the original ingredients were caught in the bay in front

Makizushi 巻き寿司

Well known among foreigners, Makizushi is also known as the California Roll. Makizushi is made by spreading sushi rice on top of a sheet of nori (drie

Kaiseki Ryori 懐石料理

As Japanese cooking reached maturity during the Edo period a style of gourmet began to gain in popularity at relaxed informal dinner parties. This new

Honzen Ryori 本膳料理

Literally translated as "main table", Honzen Ryori was first seen in Japan during the 14th Century but was developed further during the Edo period (16
12next ›last »