The Japanese love desserts and they make many types of them, including “agar” – a fishy seaweed-based gelatin. Often served as a topping for ice cream, “agar” is also used in a variety of sweet buns. Sweet potatoes are regarded as sweet by the Japanese, who roast them in trucks or large ovens. Frozen fruit jellies are also popular. In Japan, there are more restaurants than people, which is why many people prefer to eat out. Although they don’t have much space in their homes, Japanese people often dine out to enjoy the food and socializing.
Yatai trucks
In Japan, yatai trucks serve street food. These stalls have been around for about 20 years, and they are a common sight in Tokyo and on festivals. In addition to fried treats, you can find a variety of street food favorites from a Yatai vendor, including sweet crepes. These fried treats are an excellent way to try local cuisine in a unique way.
Gyudon
A classic Japanese rice dish, gydon, is the perfect dish to satisfy your hunger on a busy day. Made with beef and onions, it simmers in a mildly sweet sauce containing dashi, mirin, and soy sauce. Some variations include raw eggs, Welsh onions, grated cheese, and even kimchi. In addition to beef, gydon is also a great way to show off some Japanese culture.
Oden
If you’re not familiar with Japanese nabemono, oden is a dish that’s essentially stewed fishcakes, boiled eggs, daikon, and konjac in light soy dashi broth. Although the name of the dish sounds foreign, it’s actually not that different from the dishes you’re likely to find in your local grocery store. But before you go splurging on a bowl of oden, you should know a little more about nabemono.
Matcha green tea
Known as the healthiest beverage in the world, matcha is consumed by millions of people every day. Its antioxidant and anti-inflammatory properties make it ideal for health-conscious people. Matcha has a caffeine content of about 2%, which makes it an excellent beverage for people who want to boost their energy levels without taking too much caffeine. It is also good for those who want to lower their bad LDL cholesterol levels. The health benefits of matcha are similar to those of brewed tea, but matcha contains higher amounts of caffeine.
Tempura
Tempura originated in 16th century Japan, when Portuguese missionaries introduced the battered and deep-fried cooking technique. The sweet batter was used to coat vegetables and other seafood. Originally eaten without sauce, Tempura was later modified and refined in the Kansai region and Tokyo around the eighteenth century. During the eighteenth century, Tempura became an important part of Japanese cuisine and included a wide variety of seafood.
Takenoko
Takenoko is a young bamboo shoot that is used in many spring dishes in Japan. It is harvested in the spring, and in season from March to May. Since Takenoko is not easy to find fresh in the US, you will most likely find it sold cooked. Although this version will be softer and less flavorful, it still tastes fantastic. Takenoko is also a great addition to a variety of dishes including Chikuzenni, mixed rice, and barazushi.
Nanohana
The humble nanohana plant has been cultivated for centuries in Japan. It is a close relative of the canola plant and has been used for many purposes including cooking and animal feed for centuries. Since 1185 CE, nanohana has been consumed in Japan. The plant was first introduced to Japan as part of Buddhist vegetarian cuisine. Today, it is grown in the Chiba Prefecture and included in many dishes.