Source: https://hubjapan.io/articles/top-10-tokyo-shabu-shabu-shops-that-make-you-want-more
Shabu shabu is Japanese hotpot. “Shabu shabu” or “swish swish” is the sound you hear as the meat in this dish is cooked in a boiling pot of broth.
Onigiri is a rice snack available in convenience and other food stores in Japan. It goes by other names as well – o-musubi, nigirimeshi and rice ball. It is a simple but surprisingly tasty thing to eat.
Source: https://tropeaka.com.au/
Matcha is a form of green tea with a difference. It is a “green tea” flavour that finds its way into tea, ice-cream, cakes and confectionery.
Photo credit – author’s own
One of the delicious dishes made by the Japanese is Kabocha salad. This is similar to the Japanese potato salad, made with kabocha or pumpkin instead.
Source: https://norecipes.com/nikujaga-recipe
Returning to Japan means returning to new tastes and recently acquired ones. This week, I made nikujaga – beef and potato stew.
Samurai warrior head dress
Japan is a beautiful country. The food, the manners, the dress and the traditions are all about politeness, the aesthetic, elegance and honouring hierarchy. Yet at the same time there is a brash, zany other side to the place as well.
Tempura is a Japanese dish of battered and deep fried seafood and/or vegetables. The word tempura refers to the technique of battering and frying. However, originally the Japanese fried food without batter. Portuguese influences changed that.
There are many kinds of noodles available in Japan. One such variety is soba noodles. These are made of buckwheat flour and resemble spaghetti in terms of thickness. Soba noodles are used in various hot and cold dishes.
Source: www.humblebeanblog.com
Dashi is a stock base which is a staple ingredient to many Japanese dishes. This includes soups, vegetable dishes, casserole and stew-like dishes. It is really very simple to make as long as you have the basic ingredients.
Takoyaki is is a ball-shaped Japanese snack made of a wheat flour-based batter, cooked in a special moulded pan. It is a little like gem-irons – small cylindrical repositories. The contents are delicious.