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Okonomiyaki (お好み焼き) is a savory Japanese pancake made from a flour-based batter combined with a variety of ingredients, including vegetables, meats, seafood, and sometimes noodles. The name okonomiyaki comes from the word “okonomi”, which means “what you like” or “as you like,” and “yaki”, meaning “grilled” or “cooked.” Essentially, it’s a dish that can be...
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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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Udon (うどん) is a traditional Japanese noodle dish made from wheat flour, water, and salt. Udon noodles are thick, chewy, and soft, making them a beloved dish in Japan, often served in a hot broth or in cold dishes depending on the season. Udon can be served in a variety of styles, and the toppings...
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Tonkatsu (とんかつ) is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. It is one of Japan’s beloved comfort foods, typically served with shredded cabbage, rice, and a thick, savory sauce called tonkatsu sauce. Key Features of Tonkatsu: Main Ingredient: Pork Cutlet: Tonkatsu is usually made from pork loin (hirugashi) or pork tenderloin...
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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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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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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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