Sukiyaki is one of the most popular hot pot dishes in Japan. It has a sweet and salty flavor a little bit like teriyaki sauce, but with beef and vegetable in the mix, it has its own Sukiyaki taste people love so much. We usually cook Sukiyaki in a cast iron Sukiyaki pot at the dinner table using a portable gas stove and eat it as we cook. It is a perfect dinner for family or great food to enjoy with guests.
Dorayaki is one of the most popular Japanese confectioneries known as Wagashi. Anko (sweet red bean paste) is sandwiched between sweet and fluffy pancakes. It is a traditional Japanese sweet beloved by the old and young. In the Kansai region, Dorayaki is also called Mikasa, named after Mt. Mikasa in Nara Prefecture.
Anko, a sweet red bean paste, is an essential ingredient for Japanese traditional confectioneries, called Wagashi. It is a paste made with azuki red beans and sugar, and it’s used in many Japanese dishes and desserts such as pastries, cakes, mochi, and ice cream.
Nikujaga (肉じゃが) is a Japanese dish of stewed beef and potatoes in a savory sauce. The name comes from the Japanese words for meat (niku) and potatoes (jagaimo). It is one of the most beloved home-cooked dishes in modern Japanese cuisine.
Gyoza (ぎょうざ) are Japanese dumplings made with a savory filling of ground pork and finely chopped vegetables, all wrapped in thin, round flour-based wrappers. They’re typically pan-fried until crispy on the outside and juicy on the inside, then served with a tangy dipping sauce made from vinegar and soy sauce. Gyoza is one of Japan’s most beloved everyday dishes—comforting, flavorful, and perfect whether you’re pairing it with rice, ramen, or a cold beer.
Oyako Donburi (親子丼ぶり)or Oyakodon (親子丼) in short is chicken and egg cooked in sweet and salty broth over steamed rice in a bowl. Chicken is simmered with vegetables such as green onions or brown onions, and is often garnished with various toppings. It’s easy to make at home, and can also be enjoyed at many different establishments such as soba restaurants, udon shops and diners in Japan.
Somen are Japanese dried vermicelli noodles that are usually eaten cold during summer. Japanese summer is so hot and humid that you often loose your appetite by the end of the day. When you don’t want to eat anything, cold Somen is very nice and easy to eat. We adults like it, but our kids like it even more because not only is it tasty but also because it’s fun to eat… noodles in ice water… they like that kind of thing.
Mentsuyu (noodle sauce) is a very versatile savory sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more.
Green Beans with Sesame Sauce (いんげんの胡麻和え) make a delightful side dish when you need a little something extra for a meal. It’s extremely quick and easy to make, yet bursting with the rich flavor of sesame seeds and packed with nutrition.
Onigiri (おにぎり), often called rice ball in English, is steamed rice that is formed into different for shapes with various fillings and wrapped with Nori roasted seaweed. It’s a quick light meal or satisfying snack you can make yourself or buy at many stores in Japan.