Japanese Food

Down a quiet backstreet in Kyoto exists a very special restaurant. Run by Koishi Kamogawa and her father Nagare, the Kamogawa Diner treats its customers to wonderfully extravagant meals. But that's not the main reason to stop by... The father-daughter duo have started advertising their services as 'food detectives'. Through ingenious investigations, they are capable of recreating a dish from their customers' pasts – dishes that may well hold the keys to forgotten memories and future happiness.

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.

Embark on an unforgettable journey through the enchanting landscapes and cultural wonders of Japan with our comprehensive travel guide. From the bustling streets of Tokyo to the serene temples of Kyoto, and the natural splendors of Hokkaido, our guide is your passport to a captivating adventure. Uncover the secrets of Japan's geography, immerse yourself in its rich history, savor the flavors of its diverse cuisine, and explore top destinations that define the essence of this extraordinary country.

Tucked away down a Kyoto backstreet lies the extraordinary Kamogawa Diner. Running this unique establishment are a father-daughter duo who serve more than just mouth-watering feasts. The pair have reinvented themselves as 'food detectives', offering a service that goes beyond traditional dining. Through their culinary sleuthing, they reconstruct beloved dishes from the memories of their customers, creating a connection to cherished moments from the past.

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

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

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.

Natto is a traditional Japanese food made from fermented soybeans.

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

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.

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

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

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.

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.

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

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