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Miso Soup (味噌汁) is a traditional Japanese soup made primarily from miso paste, a fermented soybean paste, combined with dashi (a flavorful stock made from kombu seaweed and bonito flakes) as the base. It is one of the most iconic dishes in Japanese cuisine, often enjoyed at breakfast, lunch, or dinner. The soup is usually...
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Kaiseki (懐石) is a traditional multi-course Japanese meal that emphasizes seasonal ingredients, artful presentation, and a balance of taste, texture, and color. It is considered the pinnacle of Japanese haute cuisine and is often served in high-end restaurants or during special events. The meal is designed to reflect the harmony of nature, showcasing the best...
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Nabe (鍋) is a Japanese hot pot dish that consists of various ingredients simmered together in a single pot. It is a popular winter dish, enjoyed for its warmth and comfort, often served as a communal meal. Nabe can be made with a variety of broths and is customizable with different types of meat, vegetables,...
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Onigiri (おにぎり) is a traditional Japanese rice ball, often shaped into triangles or ovals, and typically wrapped in a sheet of nori (seaweed). It’s a popular snack or meal in Japan, known for its simplicity, portability, and versatility. Onigiri is often enjoyed as a quick lunch, picnic food, or as part of a bento box....
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Unagi (鰻) is the Japanese word for eel, specifically the freshwater eel (Anguilla japonica), which is a popular delicacy in Japanese cuisine. Unagi is often served grilled, glazed with a sweet soy-based sauce called tare, and is known for its rich, tender texture and savory-sweet flavor. Key Features of Unagi: Types of Eel: Unagi (Freshwater...
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Mochi (餅) is a traditional Japanese rice cake made from glutinous rice (also called mochi rice), which is pounded into a sticky, smooth, and chewy dough. It is a versatile ingredient in Japanese cuisine, often enjoyed on its own, in desserts, or as part of savory dishes. Key Features of Mochi: Main Ingredient: Glutinous Rice...
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Gyoza (餃子) is a popular Japanese dish consisting of dumplings filled with ground meat (typically pork), vegetables, and seasonings, then pan-fried or steamed. It is often served as an appetizer or side dish in Japanese cuisine, but it can also be enjoyed as a main course. Key Features of Gyoza: Dumpling Wrapper: Thin and round:...
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Oden (おでん) is a traditional Japanese winter comfort food that consists of various ingredients simmered in a light, savory dashi-based broth. It is a hearty, warming dish often served in convenience stores, specialized oden restaurants, and even home kitchens during colder months. Key Features of Oden: Ingredients: Protein: Fish cakes (e.g., chikuwa, hanpen), tofu (both...
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Shabu-Shabu (しゃぶしゃぶ) is a popular Japanese hotpot dish, characterized by thinly sliced meat and fresh vegetables cooked briefly in a simmering broth. Its name comes from the sound of swishing the meat in the hot water, “shabu-shabu.” Key Features of Shabu-Shabu: Main Ingredients: Meat: Thin slices of beef, pork, or chicken. Premium beef cuts like...
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Chawanmushi (茶碗蒸し) is a traditional Japanese savory egg custard dish. Its name means “steamed in a teacup,” referring to the way it’s prepared and served in small, lidded cups. This delicate dish is popular in Japanese cuisine, especially as part of multi-course meals like kaiseki. Key Features of Chawanmushi: Texture: Silky, smooth, and custard-like. Light...
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