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

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.

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.

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.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Natto is a traditional Japanese food made from fermented soybeans.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

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.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.

Ochazuke is a quick and easy dish made simply by pouring Japanese tea over rice.

Currently, okonomiyaki can be broadly divided into Kansai and Hiroshima styles.

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".

Yakisoba is a noodle dish created by frying steamed Chinese noodles with meat and vegetables.