Japanese Language Food

Matsuo Basho - Haiku Poetic Tome Tribute, by author Reneé Drummond-Brown, pays homage, respect and honor to his masterful crafted Haikus, rooted in reflections that primarily focused on more than a few key themes relating to: stillness and movement touting travel writing, nature, as well as historical and literary concerns engaging in the Japanese culture and vernacular while embracing his ethical impressions.

Your Japan trip is a ticking time bomb of embarrassment and wasted cash. Let's defuse it. You've color-coded your itinerary. You've memorized the train map. You think you're smooth. You aren't. You are about to fly into a minefield of social faux pas and "Inbound" tourist traps. You are about to become the tourist that locals roll their eyes at: the one blocking the ticket gate, accidentally insulting the chef, and paying double for "viral" food that locals wouldn't touch. Let me throw you a life saver before you drown: Japan: You're Doing It Wrong. I’ve done the math, fought the crowds, ...

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

"Since time immemorial, India has been an ocean bed over which numerous stories have flowed and enriched the world. Storytellers from Tulsidas to Rohinton Mistry have added their magic to this magnificent repository. Inspired in part by Somadeva’s Kathasaritasagara, William Radice collects...

Savor the Flavor: A Japanese Food Vocabulary Guide is the ultimate resource for anyone looking to immerse themselves in the rich culinary world of Japan. With over 170 food vocabulary words for different food groups and eight chapters covering everything from fruits and vegetables to meats, fish, sushi, ramen, and desserts, this guide is a valuable resource for Japanese language learners and travelers looking to fully immerse themselves in the culture.

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.

Sashimi is raw seafood served in thin slices. It is also called otsukuri.

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.

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

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.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Natto is a traditional Japanese food made from fermented soybeans.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

Like soba noodles, udon noodles are a well known type of Japanese noodles. Made from flour, they are distinctively thick and white.