検索キーワード： ナレーター "Magnus Sullivan" すべてのカテゴリー

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Menchi katsu is a popular side dish on par with croquette.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Rice has been an important part of the lives of Japanese people since ancient times.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

Natto is a traditional Japanese food made from fermented soybeans.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

In the 1960s, chicken became a common food in Japan.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.