Agedashi Tofu (Agedashidofu) is deep-fried Tofu blocks in savory Dashi sauce. It is one of the most popular appetizers at restaurant bars in Japan, but also a great home-cooking dish. Freshly fried Tofu in a very hot, soup like sauce will warm you up in a cold season.
Macaroni Gratin is a casserole dish with macaroni and creamy white sauce that is a popular western style dish in Japan. Piping hot Macaroni Gratin is a perfect food for warming up during a cold winter.
Choux Cream (シュークリーム) is a cream filled dessert and one of the very popular western style sweets in Japan. It is better known as a cream puff in the US, and choux a la creme in France. Japanese Choux Cream has a softer, chewier choux shell than the French one. It is one of the most beloved sweets of all time from the young to the old.
Japanese Beef Steak is very close to western steaks except for the sauce. The sauce is a soy sauce based sauce, a little bit like Teriyaki sauce but maybe less sweet. Even though Japanese people typically don’t eat big steaks as often as people in the US, the dish is still one of their favorites.
Tsukudani is usually seafood or seaweed strongly flavored with Soy Sauce. Tsukudani made from Nori (Roasted Seaweed) is one of the most popular ones. Nori Tsukudani is a black paste and may not look very appetizing for people who are not familiar with it, but it is a surprisingly tasty accompaniment for Steamed Rice.
Kinoko Gohan is a kind of Takikomi Gohan, seasoned steamed rice with meat and vegetables. For Kinoko Gohan we use mushrooms (kinoko). The Umami savory taste and aroma from mushrooms are absorbed into the rice while it cooks, which makes the dish so delicious.
Satsumaimo Amani is sweet potato cooked in sweet syrup. It is a great small side dish or snack. Satsumaimo Amani is not something you eat at restaurants, but it is often made at home in the fall.
Satsumaimo, Japanese sweet potatoes, are in season in fall and winter, so Satsumaimo is the taste of fall in Japan. They are purple outside and yellow inside, dense and sweet, different from western yams which are usually orange inside. Because of the sweet taste, Satsumaimo is used in many desserts, like simple baked potatoes or more complicated sweet potato cakes. Satsumaimo are used for savory dishes too, such as using them in Tempura or adding to Miso Soup. The sweetness of the potatoes and salty seasonings complement each other very well.
Coffee Jelly (コーヒーゼリー) is a cold jellied dessert made throughout Japan from black coffee and gelatin. As Coffee Jelly is not too sweet, although you can adjust the sweetness however you like, and rather light, it is a perfect after dinner dessert.
Nasu Nibitashi is braised eggplants cooked in Dashi with Soy Sauce and ginger. It is a very popular side dish but may be hard to find at restaurants outside Japan even though the ingredients for the dish are pretty simple. Nasu Nibitashi can be eaten either at room temperature or cold. It is great chilled during a hot summer.
Soboro is ground meat cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture. Soboro made from chicken is the most typical dish, but you can also use pork or some kinds of fish to make it.