Gyoza
Surprisingly, one of the most commonly consumed dishes in Japanese homes is not a Japanese dish at all! Although gyoza dumplings originated in China, they have become one of the most popular daily dishes of the Japanese. Although there are many types of packaged frozen gyoza, making them by hand together with your household has long become a good tradition.
It is so popular that there are thousands of brands of ready-to-eat soups sold everywhere, even in konbini.
Tonjiru is a miso soup with pork and vegetables. It’s on the menu of many restaurants across the country (it’s even one of the few dishes available at the top of Mount Fuji!) Part of the secret to tonjiru’s popularity is that each family has its own recipe.
so two servings of this soup are prepared by different chefs , will not be the same. It is especially popular in winter, when this hot soup reminds people of childhood and warms them physically and emotionally. When going to study at a language school in Japan and arriving in the Land of the Rising Sun, do not forget about this hearty and tasty dish.
Taki Komi Gorhan
Rice is the main ingredient of Japanese cuisine, so every Japanese person certainly has a rice cooker at home. Taki Komi ogham is a rice dish with various ingredients, usually vegetables and fish. Many people associate Taki Komi Gorhan with home cooking and comfort because it takes quite a long time to prepare and is rarely prepared by single people. The dish becomes especially popular with the arrival of autumn, so seasonal mushrooms are a favorite ingredient for torikumi ogham.
Tamagoyaki
Tamagoyaki is an egg dish that is folded several times, as opposed to an omelet, which is usually folded only once. Despite the apparent simplicity of tamagoyaki, its preparation actually requires certain skills. Japanese chefs still debate whether tamagoyaki should be sweet or spicy.
as people generally prefer the taste they’re used to at home. It is said to be a sign of true love when one can guess their partner’s preference for sweet or spicy Tamagoyaki. When studying in Japan, be sure to grab a Tamagoyaki bento box and try this original dish.
Curry rice
Even though curry rice in Japan is different from rice in mainland Asia, it holds a special place in the hearts of many Japanese people. Japanese-style curry can be prepared using a variety of recipes and ingredients. Whether it’s a dark and rich beef curry, a spicier vegetarian curry.
or a chicken curry with apples or honey for added sweetness. Local dishes and the traditions of their preparation are so unusual for us that this part of getting to know the culture of the country definitely needs to be thoroughly experienced. We have selected 10 dishes that will reveal the taste preferences of the Japanese and will be of interest to your friends on social networks.
TAKOYAKI
Takoyaki are balls of batter with seafood and a little sauce on top, very soft and melt in your mouth. You can often find them in the “togo” format and enjoy the taste in a nearby park. Or dine at popular takoyaki chain Gindako.
In Japan it is customary to eat with slurping, this should not be too surprising. You need to have a snack with tempura – vegetables or seafood in batter. In a place that only serves soba, at the end of the meal they will bring you a pot of broth in which the noodles were cooked. It is usually added to a bowl of soy sauce and drunk – it turns out tasty and healthy.
The taste and prices of soba vary from restaurant to restaurant and start at 700 yen. We recommend visiting one of the best – Ginza Sanadasix in the Ginza area, Ginzasix shopping center. Address: 6 Chome 10-1 Ginza, Chuo, Tokyo, 6th floor. The average bill here is: lunch 1500-3000 yen, dinner costs 3000-8000 yen.
Wheat flour udon
Udon is made from wheat flour, which is not as healthy as soba. It is served in a broth called kakejiru, suitable for vegetarians, and topped with green onions. Tempura is also added, on top of the noodles or next to it on a plate, its taste depends on the region and establishment.
