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Fukagawa Meshi (深川飯)
Fukagawa-meshi is a traditional local dish originating from the Fukagawa area in Koto Ward, Tokyo. It primarily features clams, such as asari (Japanese littleneck clams), and was popularized among fishermen as a quick and easy meal.

The name comes from the area’s historical association with fishing and water transportation since the Edo period.
Fukagawa-meshi is also recognized as one of the “100 Selected Local Dishes” by Japan’s Ministry of Agriculture, Forestry, and Fisheries. It can also be enjoyed at home, with many recipes highlighting the umami of clams.

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Isobe-yaki (磯部焼き)
Isobe-yaki is a traditional Japanese dish that typically consists of grilled or pan-fried food, often mochi (rice cake), which is brushed with a savory sauce and then coated with nori (dried seaweed). The term “Isobe” refers to the practice of grilling or frying food with the addition of seaweed, while “yaki” means grilled or cooked.

Here’s a breakdown of its common components:
- Mochi: The most typical base for Isobe-yaki is mochi, which is a sticky, glutinous rice cake. It’s often grilled until it becomes crispy on the outside while remaining soft on the inside.
- Soy Sauce-Based Glaze: The mochi (or other ingredients) is brushed with a sauce made from soy sauce, mirin, and sometimes sugar, giving it a slightly sweet and savory flavor.
- Nori: After being grilled and glazed, the mochi is wrapped in a sheet of nori (dried seaweed), adding a salty and umami taste that complements the sweetness of the sauce.
Although Isobe-yaki is often associated with mochi, the dish can also be made with other ingredients, such as fish, taro, or vegetables, all prepared in a similar manner—grilled and then coated in soy sauce and wrapped with nori.
This dish is popular as a snack or side dish and is sometimes served at Japanese festivals or during the colder months. It has a warm, comforting flavor that blends the savory taste of soy sauce with the umami of nori and the chewy texture of the grilled mochi.
Osechi Ryori (お節料理)
Osechi Ryori (お節料理) is a traditional Japanese cuisine enjoyed during the New Year holiday, symbolizing gratitude for the past year and prayers for prosperity and health in the coming one. The dishes are meticulously prepared and packed in special multi-layered lacquer boxes called jubako(重箱), which resemble bento boxes.

This tradition dates back to the Heian period (794–1185) and has evolved over centuries. Each food item in Osechi holds a symbolic meaning, often based on wordplay or auspicious associations. Here are some examples in more detail:
– Kuromame (sweet black soybeans): The word mame (豆) also means “diligence” or “hardworking” in Japanese, symbolizing a wish for good health and industriousness.
– Kazunoko (herring roe): With numerous tiny eggs, it represents a wish for fertility and the prosperity of one’s descendants.
– Kuri-kinton (sweet chestnut and mashed sweet potato): Its golden color is associated with wealth and financial fortune.
– Datemaki (sweet rolled omelet): Its scroll-like shape resembles traditional scrolls, symbolizing learning and cultural achievement.
– Tazukuri (candied dried sardines): Once used as fertilizer in rice fields, it represents a bountiful harvest.
– Ebi (shrimp): Its bent shape resembles an elderly person’s back, symbolizing long life and longevity.
– Kohaku Kamaboko (red and white fish cake): The colors red and white are considered auspicious in Japanese culture, symbolizing happiness and celebration.
The preparation of Osechi is often done in advance to allow families to rest and enjoy the New Year without cooking. It also reflects the Japanese principle of omotenashi (hospitality), with each dish showcasing care and attention to detail.
Eating Osechi with family or loved ones is an essential part of welcoming the New Year, offering a delicious taste of Japan’s rich culinary traditions and cultural values.
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Buta no Kakuni (豚の角煮)
Buta no Kakuni is a traditional Japanese dish made by simmering thick cuts of pork belly in a flavorful broth until they become tender and rich.

The dish typically includes ingredients like soy sauce, sake, mirin, sugar, and sometimes ginger or scallions for added aroma.
This slow-cooked delicacy has a melt-in-your-mouth texture and a sweet-savory flavor that pairs perfectly with steamed rice. Popular in Japanese home cooking and restaurants, Buta no Kakuni is not only a comfort food but also a showcase of the art of Japanese braising techniques.
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Dorayaki (どらやき)
Dorayaki (どらやき) is a traditional Japanese confection consisting of two fluffy, pancake-like cakes filled with sweet red bean paste (anko). The cakes are typically made from a mixture of flour, eggs, sugar, and honey, giving them a soft, slightly spongy texture.

The red bean paste is often made from adzuki beans, which are cooked with sugar to create a smooth, sweet filling.
Dorayaki is widely loved in Japan and is often associated with the popular Japanese cartoon character, Doraemon, who is famously depicted enjoying dorayaki. It is commonly eaten as a snack or dessert and can be found in many bakeries and supermarkets throughout Japan.
The name “dorayaki” comes from “dora,” which means “gong” in Japanese, as the shape of the cake is said to resemble a gong. The treat has a long history and is believed to have originated in the Edo period (1603-1868).
Today, dorayaki continues to be a beloved snack in Japan and has gained popularity internationally as well.
Recipe :
– Dorayaki
Castella (カステラ)
Castella is a traditional Japanese sponge cake with origins in a Portuguese recipe. It was introduced to Japan in the 16th century by Portuguese missionaries and was adapted by the Japanese over time into its current form.

The ingredients are simple—primarily flour, sugar, eggs, and honey—yet the cake is characterized by its fluffy texture and moist sweetness.
Typically, it is baked in a rectangular mold, with a slightly firm crust on the outside and a moist, golden-yellow interior. Today, various regional versions exist across Japan, with Nagasaki being especially known as a prominent region for Castella production.
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Sara Udon (皿うどん)
Sara Udon (皿うどん) is a specialty dish from Nagasaki, Japan, featuring either crispy fried noodles or thick steamed noodles topped with a rich sauce full of various ingredients. There are two main types: one with thin, crispy noodles and another with thick, chewy noodles.

The dish includes ingredients such as pork, shrimp, squid, cabbage, bean sprouts, and wood ear mushrooms, combining the flavors of vegetables and seafood. The sauce, made with chicken broth, soy sauce, and oyster sauce, is thick and flavorful, bringing out a rich, savory taste.
The thin noodle version has a crispy texture, and when topped with the hot sauce, the noodles retain a delightful crunch that contrasts perfectly with the thick sauce. The thick noodle version, on the other hand, uses steamed noodles, giving it a soft, chewy texture and a heartier feel.
Sara Udon is enjoyed in Nagasaki’s Chinatown, as well as in Chinese restaurants and households across Japan. With its diverse textures and flavors, this dish is widely loved.
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Monaka (最中)
Monaka (最中) is a traditional Japanese sweet made from two thin, crisp wafers (usually made from glutinous rice) that encase a filling, typically sweet red bean paste (anko). The wafers are often lightly toasted to enhance their flavor and texture.

Monaka comes in various shapes and sizes, and the fillings can vary, including other types of sweet bean pastes, chestnuts, or even ice cream. It’s a popular snack enjoyed during tea ceremonies, festivals, and as gifts. The delicate nature of monaka, combined with its crunchy texture and sweet filling, makes it a beloved treat in Japanese culture.
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Bento (弁当)
Bento is simply a Japanese meal that can be carried around. It usually comes in a plastic or wooden box with rice and a variety of side dishes (sometimes even fruit or dessert).

A bento (弁当) is a traditional Japanese lunch box meal, typically made up of rice, vegetables, and protein like fish or meat, all neatly arranged in a compartmentalized container. Bentos are often prepared at home and packed for school, work, or trips. The concept emphasizes balance, not only in flavors but also in nutrition, with a focus on incorporating different food groups. The visual appeal of the bento is also important, and it is common to see beautifully arranged ingredients that reflect care and thoughtfulness in their presentation. Bentos are a practical and portable way to enjoy a wholesome meal.
Composition of the Lunch Box
- Main Dish
- Side Dish
- Vegetable : This is it to fill in gaps in my lunches and to add colors.
- Japanese Rice : Sticky Japonica rice stays moist and delicious than other types of rice.
- Fruit : Apples cut into bite-sized pieces etc.
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Yakisoba (やきそば)
Yakisoba(やきそば) is a popular Japanese stir-fried noodle dish. Despite its name, which means “fried soba,” it is actually made with wheat-based noodles similar to ramen, not buckwheat soba noodles. The dish typically consists of noodles stir-fried with a mix of vegetables like cabbage, carrots, and onions, along with meat such as pork or chicken.

It’s flavored with a savory sauce that is slightly sweet and tangy, similar to Worcestershire sauce. Toppings often include pickled ginger, dried seaweed, and bonito flakes. Yakisoba is commonly enjoyed at festivals, street stalls, or as a casual meal at home.
Just the other day, there was a Bon Odori festival in our neighborhood, and our whole family joined in. It’s already September, but it’s still quite humid in Tokyo, even in the evenings. Because of that, although I don’t usually drink much, the beer I had while watching the Bon Odori outdoors was incredibly refreshing. Read More