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Bookmark or Share- Sukiyaki (すき焼き) - History, Recipe, and Info of it - Food in JapanSukiyaki consists of thinly sliced beef, leeks, shiitake mushrooms, and tofu in dashi known as “Warishita” grilled and boiled in a soy sauce and sugar within an iron pot. Before eating it, locals recommended dipping the ingredients in a small bowl of raw, beaten egg.
- Gyunabe - Difference vs Sukiyaki, History, Recipe, RestaurantsGyu nabe (牛鍋) literally means “beef hotpot” in Japanese. This is one type of hotpot originating in Yokohama (Kanagawa), made with beef stewed in miso or soy sauce. It is said to be similar to sukiyaki, however there are also differences between these two dishes.
- Seri Nabe - Seri Hotpot from Miyagi Prefecture - Food in JapanSeri nabe is a hotpot or nabemono dish in Miyagi Prefecture served with a generous helping of root-rooted seri in a soy sauce-based soup made with duck or chicken stock. Miyagi prefecture is Japan’s largest producer of Japanese parsley. 80% of the Sendai Seri brand is produced in Natori City, which is next door to Sendai.
- Kiritanpo (きりたんぽ) - Food in JapanKiritanpo nabe, a kind of soup often made not just in winter but at New Year’s, the Bon festival, and when a family returns home, originates in Odate, a city in northern Akita. The soup stock is from hinai-jidori chicken, a local specialty.
- Sanpeijiru - Sanpei Salmon Soup from Hokkaido - Food in JapanSalmon dishes are a culinary delight in Japan, with Ishikari Nabe from the Ishikari region being a standout choice. This hearty hot pot features salmon cooked with miso in a flavorful broth, often accompanied by a medley of vegetables.
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