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Udon is a traditional and tasty food. Udon is a type of special thick noodle made from wheat flour, and the Japanese love it most because it does not require oil to prepare. It is boiled in hot water and served with a variety of broths or soups. However, according to some recipes, udon noodles

What Is Sukiyaki? (すき焼きとは何ですか) Origins and History Sukiyaki (すき焼き) originated during the late Edo to early Meiji period, around the late 19th century, when Japan began opening up to Western culinary influences. As beef consumption became more acceptable—once prohibited by Buddhist tradition—beef sukiyaki (牛 すきやき) rose in popularity as a celebratory dish. It blends traditional

Crispy, light, and deeply flavorful — Japanese tempura (日本の天ぷら) stands out as one of Japan’s most beloved culinary exports. From bustling street stalls in Tokyo to refined tempura counters in Kyoto, tempura is not just a dish, but a delicate expression of culinary craftsmanship. In this guide, we dive deep into the heart of what

Sushi in Japan (寿司 in 日本) is more than just a dish—it is an embodiment of tradition, culture, craftsmanship, and seasonality. Whether you’re enjoying a luxurious omakase course or grabbing a quick bite at a conveyor belt sushi bar, sushi tells a story of Japan’s relationship with the sea, precision, and simplicity. History and Origins

The Japanese have made ramen or noodles their staple food for hundreds of years. However, although there are different types of ramen, currently ‘instant ramen’ is becoming popular in Japan as well as in other countries around the world. Westerners are less dependent on burger-sandwiches and are turning to relatively cheap and tasty meals like