Food Education

Even if you have no prior knowledge of plants, berries, or herbs, with this guide, you will be able to identify a variety of different species with ease. When you prepare today, you invest in a safer tomorrow. If you can’t wait to see what edible goods nature has in store for you, then you should listen to this audiobook.

The Binge is more than just a cookbook. It is an endlessly amusing, semi-biographical, all-around irreverent discussion of all things food with a stack of delicious recipes thrown in for good measure.

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

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Rice has been an important part of the lives of Japanese people since ancient times.

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

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

Menchi katsu is a popular side dish on par with croquette.

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.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

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

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

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Natto is a traditional Japanese food made from fermented soybeans.

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.

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.

In the 1960s, chicken became a common food in Japan.

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

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

Currently, okonomiyaki can be broadly divided into Kansai and Hiroshima styles.