| 1．Pyropia tenera |
| Pyropia tenera, also known as gim or nori, is a red algal species in the genus Pyropia. The specific name, tenera, means "delicate" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean. In both Wales and Japan, P. tenera (and P. yezoensis) serve as a principal component of dried seaweed food, and has been actively cultivated since ancient times. In Japan, it is most often used in nori, (and in China as zicai, and Korea as gim), and as such is a prime ingredient in sushi. In Wales (and to some degree, England), it is used in the traditional food, laverbread. |
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| 2．Ashitaba |
| Angelica keiskei, commonly known under the Japanese name of ashitaba (アシタバ or 明日葉), literally "tomorrow's leaf", is a species of flowering plant in the carrot family. It is native to Japan, where it is found on the Pacific Coast.[1] It is native to the area of the Bōsō Peninsula, Miura Peninsula, Izu Peninsula, and the Izu Islands. It has been widely cultivated outside its natural range. |
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| 3．Unadon |
| Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down.[1] Sufficient tare sauce is poured over so that some of it seeps through the rice underneath.[1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning. It is also very popular outside of Japan, particularly in Taiwan and the United States.[2][3] |
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| 4．Oyakodon |
| Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of both chicken and egg being used in the dish.[1] |
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| 5．Kakiage |
| Kakiage or kaki-age (かき揚げ, 掻き揚げ or かきあげ), a Japanese dish, is a type of tempura. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). Kakiage may use other seafood such as small scallops, shredded vegetables or a combination of such ingredients. |
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| 6．Katsu curry |
| Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served on a large plate and is typically eaten using a spoon or fork. The cutlet is usually precut into strips, eliminating the need for a knife. |
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| 7．Katsudon |
| Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because "katsu" is a homophone of the verb katsu (勝つ), meaning "to win" or "to be victorious". It is also a trope in Japanese police films: that suspects will speak the truth with tears when they have eaten katsudon[1] and are asked, "Did you ever think about how your mother feels about this?" Even nowadays, the gag of "We must eat katsudon while interrogating" is popular in Japanese films. However, as of 2019[update], police will never actually feed suspects during interrogation.[2] |
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| 8．Kusaya |
| Kusaya (くさや) is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming.[1] |
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| 9．Mackerel scad |
| The mackerel scad (Decapterus macarellus), or speedo, is a species of fish of the family, Carangidae. While it can be considered gamefish, it is usually used as bait.[2] It is popular for consumption in Hawaiʻi, the Philippines and the U.A.E. In Hawaiʻi, mackerel scad are called ʻopelu.[3] In the Philippines they are called galunggong.[4] |
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| 10．Chankonabe |
| Chankonabe(Japanese: ちゃんこ鍋) is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. |
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| 11．Tempura |
| Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade.[1] |
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| 12．Tokyo-X |
| Tokyo-X is a Japanese breed of domestic pig, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork. The Tokyo-X breeding effort was begun in 1990 by the Tokyo Metropolitan Livestock Experiment Station, combining bloodlines from the Duroc (USA), Berkshire (UK), and Beijing Black (China) breeds. Five generations of breeding and selection ended in 1997 when the breed went to market. |
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| 13．Dojō nabe |
| Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish.[1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.[citation needed] |
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| 14．Monjayaki |
| Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying. Monjayaki batter has ingredients similar to okonomiyaki. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The consistency of cooked monjayaki is comparable to melted cheese. |
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| 15．Sant Pau (restaurant) |
| Sant Pau was a Spanish restaurant in Sant Pol de Mar, Catalonia (Spain), a town between Barcelona and Girona. In 2009 it was awarded three Michelin stars[1] and three Campsa-Repsol suns. Its chef is Carme Ruscalleda, and the dining room was directed by Toni Balam. In 2006 Sant Pau opened a branch in Chuo-ku, Tokyo[2] which currently has 2 Michelin stars.[3] |
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| 16．Bettarazuke |
| Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken[further explanation needed] from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste.Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process. |
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| 17．Ramen Jiro |
| Ramen Jiro (Japanese: ラーメン二郎, Hepburn: Rāmen Jirō) is a Japanese chain of ramen shops founded by Takumi Yamada. Yamada opened the first Ramen Jiro in Meguro, Tokyo in 1968.[1] As of 2018, there are approximately 40 locations across Japan, over 30 of which are in the greater Tokyo area.[2] Ramen Jiro is known for its large portions and its distinctly flavored broth, which enthusiasts call "Jirolian style."[3][4] In 2009, The Guardian included Ramen Jiro on its list of "The 50 best things to eat in the world".[5] |
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| 18．Shinjuku Golden Gai |
| Shinjuku Golden Gai (Japanese: 新宿ゴールデン街, Hepburn: Shinjuku gōruden-gai) is a district of Kabukicho within Shinjuku, a special ward of Tokyo, Japan.[1] It is composed of a network of six narrow alleys, connected by even narrower passageways which are about wide enough for a single person to pass through. Over 200 tiny shanty-style bars, clubs and eateries[2] are squeezed into this area. |
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