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Soba (蕎麦) refers to traditional Japanese noodles made from buckwheat flour, although wheat flour is sometimes added to help with the texture. Soba noodles are thin, slightly firm, and have a distinctive nutty flavor from the buckwheat. Soba is a versatile dish that can be enjoyed both hot and cold, and is often served with...
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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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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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