Shabu－Shabu

"Shabu-Shabu" is a typical hot-pot dish in Japan.

Swish extremely thin slices of meat back and forth several
times in dashi-soup boiled in pot, and dip them in sauce(ponzu or sesami sauce).
Vegetables such as chinese cabbage, chrysanthemum leaves, green onions or tofu or kudzu noodles are often boiled in pot with meat.

We call it "Gyu-syabu" when we cook beef,and call it "Buta-syabu"
when we cook pork.

"Ochazuke" -Boiled rice with tea poured over it-.

Very simple dish loved by every Japanese.

To make ocyazuke is very simple.
Put rice into bowl.
Place ingredients(pickled plum,saled salmon) on top of the rice and sprinkle over the seaweed and white sesami seeds.
Pour hot Japanese tea or Japanese soup stock over the rice.

Rice Porridge and Pickled Plum

"Shirogayu" is rice porridge.

To make "Shirogayu", boil rice with water in a pot.

We conventionally eat "Shirogayu" when we are not feeling well or having
digestive disorder because it is easy of digestion.
"Umeboshi" is pickled plums. Pickled plums have antibacterial effect
and regulate the functions of the intestines.
So it is a traditonal custom that we eat rice porridge with pickled plum.

Gyudon(Beef Bowl)

BGyudon is a simple meal of beef and onion on top of a bowl of rice.
It is very popular dish in Japan.

In Japan, there are several gyudon chains.
Many people often go to gyudon chains because it costs only around 500 yen there.

A Turbo Cooked in its own shell

Flavor turbos in their own shell with combined seasoning and grill them on a metal mesh.
The flavor of the sea spreads in our mouth when we eat them.

It is suitable as an accompaniment to sake.
We often enjoy it at the stands at the festival.

Yaki-udon

Yaki-udon are a kind of Japanese fried noodeles.
It's simple to make it. The recipe is the same as Yaki-soba. 
While Yaki-soba is fried soba noodles, Yaki-udon is fried udon noodles.

fry meet, vegetables, and noodels, season them with worcestershire sauce.

Japanese Amberjack Teriyaki*

Japanese Amberjack Teriyaki is very easy to cook.
All you need is one frying pan.
Because it is savory,it goes well with boiled rice.
It's loved by men and women of all ages.

Swordfish Teriyaki, salmon Teriyaki, mackerel Teriyaki, pike Teriyaki is also nice.

*teriyaki:grilling with soy sauce and sugar

Ginger-Fried Pork

Ginger-Fried Pork is a very popular Japanese dish.
It is really easy to cook it, all you need is one frying pan.

The flavor of pork coated with ginger and soy sauce is very nice.
It goes well with boiled rice.

Negitoro

Negitoro is minced fatty tuna with green oion. 

Usually, we eat Negitoro with soy sauce.
It is used for various dishes, the ingredients on top of "Donburimono*"
, type of sushi topping, the ingredients of sushi rolls.

*Donburimono is a bowl of rice with ingredients on top.

Grilled Eggplant

One of the most popular dishes in summer.
Grill eggplants until their surfaces are burnt black.
Peel in the water, cut them into easy-to-eat sizes.
Garnish with grated ginger, dried bonito flakes.
Pour on ponzu sauce* or soy sauce.

Grilled eggplant is very easy to cook, and it's refreshing taste is good for summer.

*Ponzu sauce：Japanese sauce made of soy sauce and citrus juice

Sushi Wrapped in Aburaage

Sushi Wrapped in Aburaage

"Inarizushi" is a kind of sushi.

It is vinegared rice and ingredients stuffed into pouches o faburaage (deep-fried tofu).

Sweet and salty aburaage and vinegared rice go well together.
It is very popular as one of the food for an excursion.

Kakinoha-zushi

"Kakinoha-zushi" means oshi-sushi which islightly pressed rice and fish, wrapped with a persimmon leaf.
It is one of the local Japanese dishes in Nara, Wakayama Prefectures and Ishikawa Prefecture.

It's made with bite-sized vinegar rice and mackerel or salmon (Japanese amberjack and Japanese sea bream are also used in Ishikawa Pref).

Persimmon leaf is used because of it's sterilizing effect. We don't eat it.

Saikyo-yaki

"Saikyo-yaki" is Kyoto-style grilled fish dish.
Fish slices are broiled after being pickled in saikyo-miso (Kyoto-style sweet white miso paset).

The aroma of lightly scorched miso is very fragrant.
This dish stimulates your appetite.

Sabazushi

Sabazushi is a type of Bo-zushi (rod-shaped pressed sushi topped with large slice of fish) with mackerel, konbu keop on the top.

To make Bo-zushi shape, we use "Makisu" (sushi mat)

"Battera" is a kind of "Sabazushi", is known as box sushi.
Sliced mackerel and konbu kelp(called shiroita-konbu) are on the top of Battera.It is cheaper than "Bouzushi".

Yu-dofu

”Yu-dofu" -simmered tofu- is one of the most popular tofu dish in Japan.
It is very simple dish, but has elegant taste and texture.

To make "Yu-dofu", place konbu kelp, water, silken tofu in a pot, and simmer it.Soy sauce, and ponzu (Japanese sauce made primarily of soy sauce and citrus juice) are used as dipping sauce for Tu-dofu.
Green onion, yuzu(Japanese Lime), Momiji-Oroshi(Grated white radish with red pepper), dried bonito are used as condiments.

Sabanomisoni

"Sabanonikomi"- simmered mackerel in miso -is one of the most popular Japanese dishes.
We Japanese really love it.
We eat it not only at home, but also when we eat out.

Saba means mackerel, but almost every kind of fish can be useful.

Because it has strong flavour, it goes well with rice.

Sake no Yuan-yaki

"Sake no Yuan-Yaki" is one of the elegant washoku recipe.
The way to make "Sake no Yuan-Yaki" is simple,
after keeping chum salmon in dipping citron flavour sauce, boil it.

There are two origins of the name.
One of them is that this dish is originated with "Yuan Kitamura"
who is an expert in the tea ceremony,
and the other one is that it uses the word "yu" which means small citron fruit.

お赤飯/Red rice

お祝いの席で食べられる伝統的なご飯料理です。
もち米とささげ（もしくは小豆）を一緒に炊いて作ります。
仕上げにごま塩をふりかけます。

Red rice is a Japanese traditional celebratory rice dish.
We boil black-eyed peas(or azuki beans) and glutinous rice in a pot.
We sprinkle on the sesame salt before serving.

鶏の水炊き/Chicken one-pot dish

あっさりとした味のスープで鶏肉や豆腐や野菜を煮込んだ鍋料理です。
ぽん酢につけていただきます。
スープは調味料を使わず鶏ガラや昆布などからだしをとります。
もともとは、鶏肉から出る旨みを活かすため、水から煮立たせる調理法であった ため「水炊き」と呼ばれます。

”Mizutaki" is a kind of one-pot dish.
People enjoy the light taste of chicken, vegetables and tofu with ponzu sauce*.
The soup stock is made from chicken bones or tangle seaweed without any seasoning.
It is originally cooked from water to make the most of stock from
chicken ,so it is called "Mizutaki"(stewed with water)

*citrus juice and soy sauce

豆ごはん/Rice with pea

えんどう豆をさやから出してお酒と塩を少々加えてお米と一緒に炊いたものです。
旬の野菜のえんどう豆がとても美味しくいただけます。

We Japanese people feel early summer when we eat Rice with pea.

A way of making Rice with pea is very simple.
Just cook shelled peas with rice.
At that time, we usually add ”sake”(Japanese Liquor）and salt a little.
We can enjoy dellicious pea in season by this dish!

We shell pea and cook with rice sprinkling on ”sake”(Japanese Liquor）and salt a little. Pea(it is vegetable in spring season)is very dericious.