Japanese cuisine (和食, washoku) offers an abundance of gastronomical delights with a boundless variety of regional and seasonal dishes as well as international cuisine. Restaurants range from mobile food stands to centuries old ryotei, atmospheric drinking places, seasonally erected terraces over rivers, cheap chain shops and unique theme restaurants about ninja and robots. Many restaurants are specialized in a single type of dish, while others offer a variety of dishes.
Soba(そば or 蕎麦) is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or buckwheat and wheat flours (Nagano soba). Soba noodles are served either chilled with a dipping sauce(Mori soba / Seiro soba), or in hot broth as a noodle soup(Kake soba).
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| Tempura | Tempura (天ぷら or 天麩羅) is a Japanese dish of seafood or vegetables that have been battered and deep fried. |
| Kakiage | Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. |
| Tororo | The Tororo, is that grinding the yam. |
Yuba
湯葉
Yuba(湯葉 Tofu skin, bean curd skin, bean curd sheet, or bean curd robes)is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin. Since tofu skin is not produced using a coagulant, it is not technically a proper tofu; however, it does have similar texture and flavour to some tofu products.
Warabi mochi
わらび餅
Warabimochi (蕨餅 warabi-mochi) is a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It differs from true mochi made from glutinous rice.
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| Kinako | Kinako (黄粉 or きなこ), also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour." Usage of the word kinako appeared in cookbooks from the late Muromachi period (1336 – 1573). Kinako means "Yellow flour" in Japanese |
| Kuromitsu |
Kuromitsu (黒蜜) is a Japanese sugar syrup, literally "black honey". It is similar to molasses, but thinner and milder. It is typically made from unrefined Okinawan kurozatō ("black sugar"), and is a central ingredient in many sweet Japanese dishes. It is one of the ingredients used in making wagashi, and it serves well with kuzumochi, fruits, ice cream, pancakes, etc. |