Japan Food Culture

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

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A big open-air rock festival is held annually every summer in the small town where I live that is enclosed by mountains. More than ten times as many people as the town’s population visit during the few days of the festival. People all over the country and even from overseas fill up the train station that is usually inactive and quiet. In front of it, an endlessly long line is formed in the heat for the shuttle bus to the concert venue. The attendance trend has changed in recent years. While a young attendance has been down, more and more men in their fifties and sixties come by their own....

Today, though, there are a lot of stylish yakitori places that are like café bars, and it is not unusual for women to dine alone, or for couples to come on dates.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Food samples are the plastic models of food that you see in glass cases outside restaurants.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Rice has been an important part of the lives of Japanese people since ancient times.

Menchi katsu is a popular side dish on par with croquette.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.