Japanese cuisine– tag –

【What is Shojin ryori?】 Shojin ryori is a cuisine closely related to Buddhism that does not use meat or fish. It refers to dishes made with only plant-based ingredients such as vegetables and tofu. Locals based this on the precepts of ...

【What is Kaiseki ryori?】 Kaiseki ryori (懐石料理) or Kaiseki cuisine is a traditional multi-course cuisine in Japan. It is one of the three basic styles of Japanese cooking.  Its origin is in the simple meals provided during the t...

【Introduction to Tonkatsu】 Tonkatsu, also known as pork cutlet, is a traditional Japanese food in which the slices of pork tenderloins are breaded and deep-fried. Japanese usually serve this with a sweet and savory spiced sauce. Tonkat...

【】 There should also be an English translation for Kusaya. They based the translation on what Japanese locals understand about the whole word through their language. Kusaya (くさや)  in fact, means “stinky”. There is a theory that...

【What is Izumo Soba?】 Izumo soba is a traditional food in Japan that is a local favorite in the Izumo region of Shimane prefecture. It is a traditional soba noodle of Izumo. People used emergency foods to invent this unique dish. The s...

【What is Obanzai?】 Obanzai (おばんざい) is a traditional food in Japan that originated in Kyoto, Japan. This distinctive cuisine runs down in several generations. There were also some alterations to fit one's preference. Nonetheless, O...