OYAKUDON
Chicken and Egg Bowl
General Information
General Information About Japanese Food
Japan’s traditional events are focused on staying attuned to the four seasons and respecting nature with care.
Festive meals, which are important in protecting and passing on old customs, always embody a wish for one’s family’s health and happiness.
KNIVES
Japanese chefs are called itamae or hochonin, derived from mana-ita (cutting board) and hocho (knife). The cutting board and the knife together are the most essential elements in Japanese cooking. Although plastic cutting boards are becoming more frequently used in homes, wooden cutting boards produce the finest cuts. The elasticity of the wood works gently […]
WA NO HABU
Japanese Herbs
SOZAI PAN
“bread meals”
UNA-JU
Kabayaki is a barbecued eel fillet with a sweet soy sauce over rice.
TAKIKOMI GOHAN
Mixed Rice
HIYASHI CHUKA
Cold Ramen
NIHON-CHA 🍵
Japanese Tea
OHAGI
A sweet consisting of steamed glutinous rice rolled into dango (rice dumplings) shapes and wrapped in red-bean paste. In the spring, ohagi may be called botamochi. In the autumn, they are called ohagi. OHIGAN Ohigan refers to the two equinoctial weeks during the year — in spring (Vernal Equinox Day) and autumn (Autmnal Equinox Day), […]
SAKURA MOCHI
Mochi with Cherry Leaves