- Doria (ドリア) - Food in Japan
It’s basically a rice gratin; rice is either flavoured or topped with other ingredients such as bolognese sauce or sauteed prawns, covered in white sauce and cheese and then grilled Seafood Doria is a dish that uses seafood such as shrimp and squid as a topping There is also chicken Doria topped with chicken and curry-flavoured curry Doria
- Monjayaki (もんじゃ焼き) is like Okonomiyaki but . . . - Food in Japan
Monjayaki (もんじゃ焼き), which can also be known as just monja, is one of savory Japanese-style pancake like okonomiyaki but a lot more watery
- Page 32 of 47 - Food in Japan
Yaki Mochi (やきもち) Yaki Mochi is a traditional cuisine from Gunma Although the name suggests it as grilled rice cake, the dish is quite far from it As a matter of fact, it is somewhat closer to "Oyaki" If you want to know more about this local favorite, 2022年2月9日2022年3月13日 Kyoto
- Kogane Aji - Golden Horse Mackerel in Japan
Kogane Aji (黄金アジ) is a premium type of horse mackerel in Japan, known for its rich flavor and golden-colored skin Caught in nutrient-rich waters, especially around Chiba Prefecture, these fish are prized for their tender, fatty meat, making them a delicacy among seafood lovers Whether enjoyed as sashimi, grilled, or in other dishes, Kogane Aji offers a unique culinary experience
- Sukiyaki (すき焼き) - History, Recipe, and Info of it
Sukiyaki is a traditional food in Japan consists of thinly sliced beef, leeks, shiitake mushrooms, and tofu in dashi grilled and boiled within an iron pot
- Japanese food Archives - Page 24 of 24 - Food in Japan
Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth Seafood is common and is often grilled or served raw as sashimi or in sushi Seafood and vegetables are also deep-fried in a light batter to make tempura Japanese cuisine follows the “rules of five,” which emphasize variety and balance
- regionalfoodjapan Archives - Page 14 of 15 - Food in Japan
Hitsumabushi (ひつまぶし) 【Introduction to Hitsumabushi】 Today, eel is a very popular food and fish not only in Japan but also overseas Hitsumabushi is a traditional Japanese food that uses grilled eel It is one of Nagoya's specialty cuisines, and locals usua 2021年8月31日2022年9月16日 Akita
- Miyagikyo Whisky - Single malt whisky produced by Nikka
Miyagikyo is a single malt whisky that debuted in 1989 Nikka Whisky crafted it using malt produced at the Miyagikyo Distillery, their second whisky distillery, which they established in 1969 Located in a lush, mountainous valley in Sendai, Miyagi Prefecture, the distillery draws on its serene environment, where pure water and clean air create ideal conditions for whisky making The name
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