Japanese Food

Down a quiet backstreet in Kyoto exists a very special restaurant. Run by Koishi Kamogawa and her father Nagare, the Kamogawa Diner treats its customers to wonderfully extravagant meals. But that's not the main reason to stop by... The father-daughter duo have started advertising their services as 'food detectives'. Through ingenious investigations, they are capable of recreating a dish from their customers' pasts – dishes that may well hold the keys to forgotten memories and future happiness.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Natto is a traditional Japanese food made from fermented soybeans.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Like soba noodles, udon noodles are a well known type of Japanese noodles. Made from flour, they are distinctively thick and white.

Yakisoba is a noodle dish created by frying steamed Chinese noodles with meat and vegetables.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.

Oden is a dish made by simmering daikon, chikuwa, konnyaku, and a variety of other ingredients in a pot with soup.

Basic tempura is fish, shellfish and vegetables fried in a batter made from eggs, water, and flour.