Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 servings Country of Origin Japan Description Crispy deep-fried blocks of potato-starch-dusted firm tofu served floating in a warm, umami-rich tsuyu broth. Presentation & How It's Eaten Served immediately in individual shallow bowls with hot broth poured around base, topped with grated ginger and chopped green onions. Ingredients 1 block (14 oz) firm or medium-firm tofu 1/2 cup potato starch (or cor

Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 2 servings Country of Origin Japan Description Crispy-skinned, flaky salmon fillets seasoned heavily with sea salt to draw out natural moisture and intensify seafood flavor. Presentation & How It's Eaten Served hot alongside a mound of grated daikon radish drizzled with soy sauce, served with steamed rice and miso soup. Ingredients 2 skin-on salmon fillets (about 6 oz each) 1 tsp coarse sea salt 1/2

Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 servings Country of Origin Japan Description A silky, delicate, steamed egg custard flavored with dashi, soy sauce, and mirin, containing hidden treasures of chicken, shrimp, and mushrooms. Presentation & How It's Eaten Served hot or warm in individual covered teacups or ramekins, eaten delicately with a small spoon. Ingredients 3 large eggs 1.5 cups dashi stock (cooled) 1 tsp light soy sauce 1 tsp

Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 2 servings Country of Origin Japan Description A customizable savory cabbage pancake bound with egg batter, pan-fried, and smothered in rich okonomiyaki sauce and Japanese mayonnaise. Presentation & How It's Eaten Served hot off the griddle on a flat plate, cut into wedges using a spatula, and eaten with chopsticks. Ingredients 1 cup all-purpose flour 3/4 cup dashi stock 2 large eggs 3 cups cabbage,

Prep time: 20 minutes Cook time: 10 minutes Total time: 30 minutes Servings: 4 servings Country of Origin Japan Description Bite-sized pieces of tender chicken thigh skewered with green onions and grilled over high heat with a rich tare glazing sauce. Presentation & How It's Eaten Served piping hot directly on bamboo skewers as izakaya-style tapas or bar snacks alongside cold beverages. Ingredients 1 lb boneless chicken thighs, cut into 1-inch pieces 4 green onions, cut into

Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes Servings: 2 servings Country of Origin Japan Description Thinly sliced beef and sweet onions simmered together in a savory-sweet dashi, soy sauce, and mirin broth over rice. Presentation & How It's Eaten Served hot in a deep ceramic bowl over a heap of steamed short-grain rice, topped with red pickled ginger. Ingredients 1/2 lb thinly sliced beef ribeye or belly 1/2 yellow onion, thinly sliced 1/2 cup dashi st

Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 4 servings Country of Origin Japan Description Assorted fresh seasonal vegetables coated in an ultra-light, icy batter and flash-fried to delicate, crisp perfection. Presentation & How It's Eaten Arranged on paper-lined plates and eaten immediately while piping hot, dipped in tentsuyu sauce or sprinkled with matcha salt. Ingredients 1 sweet potato, thinly sliced 1 small kabocha squash, sliced into th

Prep time: 5 minutes Cook time: 10 minutes Total time: 15 minutes Servings: 4 servings Country of Origin Japan Description A savory traditional Japanese soup made from dashi stock whisked with fermented soybean paste, silken tofu, and wakame seaweed. Presentation & How It's Eaten Served hot in small lacquer bowls as an essential side dish alongside a traditional Japanese breakfast, lunch, or dinner. Ingredients 4 cups dashi stock (kelp and bonito stock) 3 tbsp yellow or red m

Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Servings: 4 servings Country of Origin Japan Description Pan-seared chicken thighs with crispy skin, glazed in a classic glossy sauce made of soy sauce, mirin, sake, and sugar. Presentation & How It's Eaten Sliced into strips and served warm over steamed short-grain white rice, accompanied by shredded cabbage and steamed vegetables. Ingredients 4 boneless, skin-on chicken thighs 2 tbsp soy sauce 2 tbsp mirin 2

Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 servings Country of Origin: Vatican City Description Created for Pope Pius XII: a refined papal variation of Carbonara replacing guanciale with delicate prosciutto, adding sautéed butter onions and cream. Presentation & How It's Eaten Served piping hot in warm pasta bowls topped with freshly grated Parmigiano-Reggiano cheese. Ingredients 1 lb fresh egg fettuccine 5 oz prosciutto crudo (or cooked ha

Fluffy, snow-like shaved ice topped with flavored syrups like strawberry, melon, or matcha and condensed milk.

A soft mochi shell encasing sweet bean paste, often containing a whole fresh strawberry (Ichigo Daifuku). Country of Origin: Japan Prep time: 20 min Cook time: 10 min Total time: 30 min Servings: 6 pieces Ingredients 1 cup glutinous rice flour 1/4 cup sugar 3/4 cup water 1 cup sweet red bean paste 6 strawberries (hulled) Step-by-Step Directions Prepare: Wrap each strawberry in a thin layer of red bean paste. Dough: Microwave rice flour, sugar, and water for 3 minutes (stirrin

A dense, moist, and springy sponge cake with a distinct honey flavor, popular in Nagasaki.

A refreshing summer treat featuring agar-agar jelly cubes, fresh fruit, sweet beans, and kuromitsu (brown sugar syrup).