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  • Mentaiko Tarako (明太子 たらこ) - Food in Japan
    In the Kanto region, it is called “tarako (たらこ)”, in the Koshinetsu region “momijiko”, and in Kyushu “mentaiko” Actually, both Tarako and Mentaiko refer to cod roe However, “Tarako (たらこ or 鱈子)” literally means cod roe in Japanese, but when Japanese people just say “Tarako” in daily life, that usually refers to salted cod roe with the sac intact
  • Mentaiko pasta - Pasta dish made with Mentaiko - Food in Japan
    Mentaiko Pasta is a popular Japanese-Italian fusion dish with a flavorful and creamy sauce made with mentaiko (marinated cod roe), butter, and sometimes cream or mayonnaise The dish typically combines these ingredients with spaghetti or other types of pasta, creating a unique blend of salty, spicy
  • Sanuki Udon (讃岐うどん) - Food in Japan
    Dango soup” theory The last theory was about the “Dango soup” theory This theory began with the spread of stone mills during the Muromachi period and it was presumed that the noodles at that time were shaped like crushed dumplings because in the middle of the Muromachi period, the stone mills became popular among the common people, and the eating habits of the general public changed
  • Oden (おでん) - Food in Japan
    In addition to plate konjac, locals also add shirataki noodles and thread konjac to the dish The trick is to make diagonal cuts so that the oden soup stock is well-absorbed Boiled egg Eggs are indispensable for oden fans Many people like to divide the yolk in half and eat it while melting the yolk in the soup Egg yolks are hard-boiled and
  • Summer Japanese Food: Essential Gastronomic Practices
    Seasonal rooftop and outdoor venues transform urban spaces into convivial dining areas during Japan’s hot months These establishments offer chilled beer alongside grilled meats, seafood, and refreshing salads, creating a social atmosphere where colleagues and friends gather to escape the summer heat enjoying the evening breeze and city views, forming a part of the broader Summer culture
  • Japanese Culinary Traditions and Global Influences - Food in Japan
    Japanese cuisine has long captivated the world with its delicate flavors, meticulous presentation, and deep cultural roots From sushi and ramen to matcha and tempura, these dishes carry centuries of tradition, reflecting a harmonious balance between simplicity and sophistication But as the world
  • Sukiyaki (すき焼き) - History, Recipe, and Info of it - Food in Japan
    Sukiyaki is a traditional Japanese food specifically in Hyogo prefecture, Kansai region It is a kind of nabemono (one-pot dish) cooked at the dining table They slowly simmered the ingredients in a shallow iron pot in a mixture of soy sauce, sugar, and mirin (sweet rice wine) Sukiyaki consists of thinly sliced beef, leeks, shiitake mushrooms, and tofu in dashi known as “Warishita
  • English – Page 34 - Food in Japan
    The Ultimate Kyoto Food Guide 2024年6月30日
  • Japanese food Archives - Page 12 of 29 - Food in Japan
    Japanese food has a long and storied history, dating back to the Jomon period (-14000 - -400 BCE)
  • Local food in Japan Archives - Page 11 of 26 - Food in Japan
    Local Food in Japan is based on fresh, local ingredients, with minimal processing, highlighting instead the natural flavors of the food Fish, rice, noodles, and vegetables are some staples that make up the basis of most Japanese diets Some popular traditional dishes include sushi, ramen, tempura





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