- Japan Area Japanese Food - Food in Japan
Food is more than nourishment in Japan—it’s an art form, a philosophy, and a cultural identity From meticulously prepared sushi to steaming bowls of ramen, Japanese cuisine thrives on freshness, balance, and presentation Underlying this culinary beauty is an uncompromising focus on safety and hygiene For professionals pursuing the ServSafe certification, lessons from Japan’s approach
- Mentaiko Tarako (明太子 たらこ) - What is it? (Info, history . . .
Mentaiko and Tarako (明太子 たらこ) are traditional Japanese seafood ingredients, consisting of salted cod roe from the Kanto region and Kyushu region
- You searched for autumn - Food 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 […]
- 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
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