Sushi chefs are regarded as artists, and most of them have to practice as apprentices for years (and at times decades) before they too can be called sushi and sashimi masters. While very famous worldwide, many fail to understand the variety of cuts and preparation that can go into preparing this food. Sushi and sashimi are among the foods at the pinnacle of Japanese cuisine. Of course, we all know these dishes, but we can’t avoid mentioning them in this guide.
You will want to visit it to try monjayaki, a dish similar to okonomiyaki, but with a less dense texture and with different ingredients. The main street of Tsukishima has been renamed Monja Street. Many other kinds of this dish exist in several areas across Japan ( Tokushima, Hamamatsu, Okinawa, and more).Īnd if you’re visiting Tokyo, you’ll have to stop by the Tsukishima district, famous for both okonomiyaki and monjayaki. Usually, noodles such as yakisoba or udon, as well as eggs and lots of sauce, are added as a topping. In this version (also known as Hiroshima-yaki or Hiroshima-okonomi), the ingredients are not mixed but arranged in layers. Osaka is particularly renowned, in Kansai, for okonomiyaki, as it seems the dish originated from there. The batter is prepared with flour, nagaimo (a kind of yam), dashi (or water), eggs, cabbage, pork belly, octopus, squid, shrimp, mochi, or cheese, and konjac. This is probably the predominant version of the dish in Japan. The most popular varieties of Okonomiyaki are the ones from the Kansai region and the ones from Hiroshima. The name’s etymology (meaning what you like or how you like + grilled) hints at the number of different ingredients used to prepare this savory dish. Hard to compare to other dishes, okonomiyaki can be considered the Japanese frittata or pancake. If you’re visiting the country, you’ll want to try one of the many kinds of this staple dish. The types of nabe available in Japan is truly staggering, so go look for some, experiment, and enjoy! It’s usually based on a soup of miso or soy sauce. Yose nabe (yose=putting together), as the name implies, is a variety of nabe in which all things, meaning meat, fish, vegetables, and tofu, are cooked together at the same time in the pot. Sukiyaki is a variation of shabu-shabu in which the ingredients are stewed in sweetened water and soy sauce and enjoyed with a dip of raw egg. The food is then enjoyed with a sesame dipping sauce or ponzu (a lemon-based dressing) or a mix of the two. The dish is served with meat (usually beef and pork), as well as vegetables and tofu. Shabu-shabu’s name springs from the movement one makes when dipping thinly sliced meat into the boiling pot.
It’s designed to be served with more ingredients for the wrestlers to gain weight.Īnother notable name in the nabe family is shabu-shabu. In particular, when talking about sumo nabe, we refer to “chanko nabe.”Ĭhanko nabe usually includes meatballs, chicken, vegetables, and noodles. Nabe is also famous as the favorite dish of Sumo wrestlers. Popular both in Japanese nabe restaurants and at home, the dish is prepared by boiling in seasoned or unseasoned water a variety of ingredients: meat, fish, shellfish, vegetables, and tofu. This dish can be found all year round, but it’s ideal during cold months. The name already tells you everything there is to know about preparation, but it can’t begin to paint a picture of the immense variety of nabe one can find in Japan. It’s sometimes referred to as nabemono (literally, “things in a cooking pot”).
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