Japanese Culture

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

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

Yakushima is an island that floats in the sea off the southernmost tip of the mainland of Kyushu, ar

Kanazawa in Ishikawa Prefecture is one of the big cities that represents the Hokuriku region.

It is said that the Kishiwada Danjiri Matsuri began in the Edo period as a festival for praying for a good harvest.

A traditional way to celebrate children's growth and pray for their good health is shichi-go-san, which typically occurs on November 15th.

The Yoshida Fire Festival, held in Yamanashi Prefecture's Fujiyoshida City on August 26th and 27th every year, is an autumn festival that marks the end of the Mt. Fuji climbing season.

Joya no kane are temple bells rung late at night on December 31st, the last night of the year.

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.

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.

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.

Located at the western tip of Kanagawa Prefecture, Hakone has flourished since the Edo period as a h

Fukuoka City in Fukuoka Prefecture has the largest population of cities in Kyushu. 福岡県福岡市は、九州でもっとも

The Sendai Tanabata Festival held in Sendai City, Miyagi Prefecture from August 6th to 8th every yea

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.

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".