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.

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.

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.

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.

If you are interested in reading recipes in Japanese and learning cooking vocabulary, this audi

When the cold season comes to Japan, many people start eating Japanese nabe hot pots.

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

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.

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

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.

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.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In the 1960s, chicken became a common food in Japan.

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.