Japanese Food

Sashimi is raw seafood served in thin slices. It is also called otsukuri.

To make shabu-shabu, you cook vegetables and tofu in a hotpot filled with flavored broth, and dip thinly sliced pieces of meat into the broth. The meat and vegetables are eaten with ponzu or sesame sauce.

Today, though, there are a lot of stylish yakitori places that are like café bars, and it is not unusual for women to dine alone, or for couples to come on dates.

Like udon, soba noodles, made from buckwheat flour, are the typical Japanese noodles.

Yakiniku is a type of Japanese barbecue. In the US(United States), this type of cooking is sometimes called "Korean barbecue".

Dumplings can be fried, steamed, or boiled, but in Japan fried dumplings are the most common.

Oden is a dish made by simmering daikon, chikuwa, konnyaku, and a variety of other ingredients in a pot with soup.

Basic tempura is fish, shellfish and vegetables fried in a batter made from eggs, water, and flour.

Food samples are the plastic models of food that you see in glass cases outside restaurants.

市販の加工食品の大半に使われている食品添加物。体に害を与える添加物は国が規制しているはずだが、実際には企業側の利益を優先させる傾向にある。機能性表示食品の[紅麹コレステヘルプ]では腎臓障害が多発し、死者まで出た。

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Although now sushi is a gourmet cuisine, it was first mainly eaten at food stands and considered as a simple fast food.

高温や渇水が頻繁になり，穀物や野菜の生育に悪影響が増大．農業は温暖化に脆弱な「被害者」だ．その一方で，実は温室効果ガスを排出する「加害者」でもあることはあまり知られていない．

If you are interested in reading recipes in Japanese and learning cooking vocabulary, this audi

このオーディオブックは、創業明治13年という東京・新橋の老舗すき焼き「今朝」(いまあさ)の5代目当主・藤森朗氏が、偉大なるごちそう「すき焼き」を語り尽くします。 なぜすき焼き屋の老舗には「今」の字が付く店が多いのか、なぜすき焼きというのか、そもそも日本ではいつから牛肉を食べるようになったのかなど、すき焼きの歴史に始まり、よりおいしい食べ方、すき焼きにマッチする日本酒・ワインの種類まで、今すぐにでも食べに行きたくなるようなすき焼きの魅力を余すところ無く語っています。聞き手はジャーナリストの高野光一郎。日本の伝統・文化の良さを再発見し、発信していくbeginningsレーベルの第2弾(C) Beginnings