Una-jyu

Una-jyu is a portmanteau of Unagi, freshwater eel and Jyubako, lacquer box. Freshwater eels are baked and served over rice in a box. As for the…

Torisashi

Torisashi is raw chicken meat. Tori means a bird and sahi is an abbreviation of sashimi, meaning “raw fish and meat”. The white-pink meat at…

Omuraisu

Omuraisu is an abbreviation of “omelette rice” in Japanese. It’s fried rice with vegetables, ham, chicken and ketchup. It is usually rapped…

Chutoro

Maguro(tuna) is one of the most popular sushi ingredients. Maguro meat is categorized into three parts (akami, chutoro, otoro) according to…

Udon pilgrims are lining up in a grocery shop to eat Kamatama udon

Udon is one of the most popular noodles in Japan, and is made of flour, water and salt. It is usually eaten once or twice a month in Japan, but once or twice a DAY in the Kagawa prefecture. There are approximately…

Hiroshima fu Okonomiyaki

“Okonomi” means “favorite food” and “Yaki” means “bake”. There are two main types of Okonomiyaki. One is Kansai…

Osechi

Happy New Year !

The Japanese merrily cerebrate Christmas with family and/or friends, then cerebrate New Year’s Day…

Hyuga-meshi

Hyuga-meshi is a traditional and local dish in the southern part of Ehime prefecture in Shikoku, Japan. Hyuga is an old name of the…

Oyakodon

Oyakodon is a portmanteau of oyako and donburi, a Japanese rice bowl. Oyako means “parent and child”, so the ingredients of oyakodon are…

For a long time, human beings have been using various of bacteria to product food from proteins