Japanese Food

Beautifully read by Hanako Footman, actress and narrator of Four Seasons in Japan by Nick Bradley and Butter by Asako Yuzuki. The Menu of Happiness, translated from Japanese by Jesse Kirkwood, is the third book in the bestselling, delightful Japanese sleuthing series for fans of Before the...

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

Collins makes language learning fun, fast and flexible. Pick up the essentials of the Japanese language with this easy-to-use audio introduction. Covering everything from finding your way to talking about yourself, Collins 40-minute audio can help you learn short and simple phrases quickly by...

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

Brought to you by Puffin. A charming, cosy and thought-provoking tale about an UN-wonderfully unconventional little witch, by bestselling author of BUTTER, Asako Yuzuki. A charming, cosy and thought-provoking tale about a wonderfully unconventional little witch, by bestselling author of BUTTER...

Savor the Flavor: A Japanese Food Vocabulary Guide is the ultimate resource for anyone looking to immerse themselves in the rich culinary world of Japan. With over 170 food vocabulary words for different food groups and eight chapters covering everything from fruits and vegetables to meats, fish, sushi, ramen, and desserts, this guide is a valuable resource for Japanese language learners and travelers looking to fully immerse themselves in the culture.

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.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

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.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

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

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.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Rice has been an important part of the lives of Japanese people since ancient times.

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

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.

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

Natto is a traditional Japanese food made from fermented soybeans.

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.