JP.13.0001
Buta no Kakuni (Nagasaki-Style Braised Pork Belly — Soy and Awamori)
Buta no kakuni is Japan's definitive braised pork belly dish — pork braised until it is trembling, a…
Nagasaki, Japan — Edo per
JP.13.0002
Chanpon (Nagasaki — Pork, Seafood, Vegetable Noodle Soup)
Chanpon is Nagasaki's defining noodle dish, born from the city's centuries-long role as Japan's sole…
Nagasaki, Japan — created
JP.13.0003
Chāshū (Ramen Pork Belly — Soy-Mirin Braise and Roll)
Chāshū is the braised pork topping that crowns ramen bowls and defines the visual identity of the di…
Japan (nationwide ramen c
JP.13.0004
Chawanmushi
Chawanmushi is a delicate steamed egg custard served in a covered cup — the Japanese savoury creme b…
Japan. Chawanmushi (chawa
JP.13.0005
Dashimaki Tamago (Kyoto-Style Rolled Omelette — Dashi Ratio)
Dashimaki tamago is the Kyoto refinement of the rolled omelette tradition, distinguished from its To…
Kyoto, Japan — refined wi
JP.13.0006
Edamame
Edamame — young soybeans still in the pod — is Japan's quintessential izakaya snack: served in a bow…
Japan and China. Edamame
JP.13.0007
Goya Champurū (Okinawan — Bitter Melon, Egg, Pork Stir-Fry)
Goya champurū is Okinawa's most iconic dish — a stir-fry of bitter melon (goya), firm tofu, pork (sp…
Okinawa, Japan — Ryukyu K
JP.13.0008
Goya Champurū (Okinawan — Bitter Melon, Egg, Pork Stir-Fry)
Goya champurū is Okinawa's most iconic dish — a stir-fry of bitter melon (goya), firm tofu, pork (sp…
Okinawa, Japan — Ryukyu K
JP.13.0009
Gyoza
Japanese gyoza: thin-skinned, pleat-folded dumplings filled with pork, nappa cabbage, garlic chive, …
Japan, adapted from Chine
JP.13.0010
Gyōza (Pan-Fried Dumplings — Crisp Skirt Pleating Technique)
Japanese gyōza are a post-WWII adaptation of Chinese jiǎozi, brought to Japan by soldiers and settle…
Japan (nationwide), with
JP.13.0011
Hōtō (Yamanashi — Flat Noodle and Pumpkin Miso Stew)
Hōtō is Yamanashi Prefecture's signature dish — a thick stew of wide, flat udon-style noodles cooked…
Yamanashi Prefecture, Jap
JP.13.0012
Hōtō (Yamanashi — Flat Noodle and Pumpkin Miso Stew)
Hōtō is Yamanashi Prefecture's signature dish — a thick stew of wide, flat udon-style noodles cooked…
Yamanashi Prefecture, Jap
JP.13.0013
Imoni (Yamagata — Taro Root and Beef Outdoor Stew)
Imoni is Japan's most participatory regional food event — an outdoor communal stew of taro root and …
Yamagata Prefecture, Japa
JP.13.0014
Imoni (Yamagata — Taro Root and Beef Outdoor Stew)
Imoni is Japan's most participatory regional food event — an outdoor communal stew of taro root and …
Yamagata Prefecture, Japa
JP.13.0015
Ishikari Nabe (Hokkaido — Salmon and Miso Hot Pot)
Ishikari nabe is Hokkaido's most celebrated hot pot — named for the Ishikari River basin where Hokka…
Hokkaido, Japan — Ishikar
JP.13.0016
Ishikari Nabe (Hokkaido — Salmon and Miso Hot Pot)
Ishikari nabe is Hokkaido's most celebrated hot pot — named for the Ishikari River basin where Hokka…
Hokkaido, Japan — Ishikar
JP.13.0017
Japanese Curry Rice
Japanese curry rice (kare raisu) is one of Japan's most consumed dishes — sweeter, milder, and thick…
Japan, introduced via Bri
JP.13.0018
Jingisukan (Hokkaido — Lamb Barbecue on Dome Grill)
Jingisukan — named after Genghis Khan and reflecting a romanticised Japanese imagining of Mongolian …
Hokkaido, Japan — Meiji e
JP.13.0019
Jingisukan (Hokkaido — Lamb Barbecue on Dome Grill)
Jingisukan — named after Genghis Khan and reflecting a romanticised Japanese imagining of Mongolian …
Hokkaido, Japan — Meiji e
JP.13.0020
Kaiseki — Hassun Course (The Seasonal Platter — Composition Rules)
The hassun is the structural and philosophical heart of a kaiseki meal — a cedar-wood tray (hassun m…
Kyoto, Japan — formalised
JP.13.0021
Kakuni Manju (Steamed Pork Belly Bun — Southern Japan)
Kakuni manju is the marriage of two great traditions in southern Japanese cooking: kakuni (the slow-…
Nagasaki, Japan — shippok
JP.13.0022
Kakuni Manju (Steamed Pork Belly Bun — Southern Japan)
Kakuni manju is the marriage of two great traditions in southern Japanese cooking: kakuni (the slow-…
Nagasaki, Japan — shippok
JP.13.0023
Kamameshi (Iron Pot Rice — Regional Toppings Method)
Kamameshi — literally 'pot rice' — is rice cooked and served in an individual iron pot (kama) with i…
Asakusa, Tokyo (formalise
JP.13.0024
Katsu Curry
Katsu curry is one of Japan's great comfort dishes: a breaded and fried pork or chicken cutlet, slic…
Japan, via British India.
JP.13.0025
Kiritanpo Nabe (Akita — Pressed Rice Stick Hot Pot)
Kiritanpo nabe is one of Japan's most distinctively regional hot pots — a Akita Prefecture specialty…
Akita Prefecture, Japan —
JP.13.0026
Kiritanpo Nabe (Akita — Pressed Rice Stick Hot Pot)
Kiritanpo nabe is one of Japan's most distinctively regional hot pots — a Akita Prefecture specialty…
Akita Prefecture, Japan —
JP.13.0027
Kushikatsu (Osaka — Breadcrumbed Skewers, No Double-Dipping Rule)
Kushikatsu is Osaka's working-class deep-fry culture at its most refined and its most democratic. Th…
Shinsekai, Osaka, Japan —
JP.13.0028
Matcha Latte
A matcha latte is not an iced green tea with milk. It is a preparation that requires ceremony: cerem…
Japan, adapted from the t
JP.13.0029
Mentaiko Pasta (Fukuoka Spiced Cod Roe Pasta — Cold Sauce Method)
Mentaiko pasta is one of Japan's most successful Yoshoku (Western-influenced Japanese) dishes — spag…
Fukuoka, Japan (mentaiko
JP.13.0030
Miso Soup
Miso soup is Japan's daily ritual — a lacquered bowl of dashi-based broth, dissolved miso, and two o…
Japan. Miso has been cent
JP.13.0031
Mochi
Mochi is made from glutinous rice (mochigome) pounded until the grain structure is destroyed and a s…
Japan. Mochi is one of Ja
JP.13.0032
Nikujaga (Comfort Stew — Beef, Potato, Onion, Mirin)
Nikujaga — literally 'meat and potatoes' — is Japan's most unapologetically comforting dish, a soy-m…
Maizuru or Kure, Japan —
JP.13.0033
Okonomiyaki
Okonomiyaki (okonomi = what you like, yaki = grilled) is a Japanese savoury pancake — a thick, sizzl…
Osaka (Kansai) and Hirosh
JP.13.0034
Okonomiyaki Hiroshima Style (Layered vs Mixed — Technique Difference)
Okonomiyaki exists in two fundamentally different technical traditions that are often conflated but …
Hiroshima, Japan — post-W
JP.13.0035
Onigiri
Onigiri are hand-pressed rice triangles or balls with a filling, wrapped in nori. They are Japan's m…
Japan. Onigiri has the lo
JP.13.0036
Rafute (Okinawan Braised Pork Belly in Awamori and Soy)
Rafute is Okinawa's version of braised pork belly — one of the oldest and most ceremonially signific…
Okinawa, Japan — Ryukyu K
JP.13.0037
Rafute (Okinawan Braised Pork Belly in Awamori and Soy)
Rafute is Okinawa's version of braised pork belly — one of the oldest and most ceremonially signific…
Okinawa, Japan — Ryukyu K
JP.13.0038
Sashimi
Sashimi is raw fish or seafood, sliced with absolute precision and served with wasabi and soy. The k…
Japan. Sashimi as a prepa
JP.13.0039
Satsuma-age (Kagoshima — Deep-Fried Fish Cake)
Satsuma-age is a Kagoshima specialty that represents one of Japan's oldest and most regionally speci…
Kagoshima (Satsuma domain
JP.13.0040
Satsuma-age (Kagoshima — Deep-Fried Fish Cake)
Satsuma-age is a Kagoshima specialty that represents one of Japan's oldest and most regionally speci…
Kagoshima (Satsuma domain
JP.13.0041
Sushi (Nigiri)
Nigiri sushi is the apex of Japanese restraint: a small hand-pressed mound of sushi rice, lightly sm…
Edo (Tokyo), Japan, early
JP.13.0042
Takoyaki
Takoyaki — octopus balls — are a sphere of dashi-rich batter, baked in a cast-iron mould, packed wit…
Osaka, Japan. Invented by
JP.13.0043
Takoyaki (Osaka — Octopus Balls — Batter and Turning Method)
Takoyaki is one of Osaka's most iconic street foods — spherical dashi-enriched batter pockets contai…
Osaka, Japan — invented 1
JP.13.0044
Tamagoyaki
Tamagoyaki is a rolled Japanese omelette — layers of seasoned egg cooked in a rectangular tamagoyaki…
Japan, Edo period. Tamago
JP.13.0045
Tempura
Tempura is the lightest batter in world cooking — a barely-mixed combination of egg, ice water, and …
Japan (Portuguese influen
JP.13.0046
Teriyaki Chicken
Authentic Japanese teriyaki is a glaze technique — not a marinade, not a sauce drizzled over cooked …
Japan. Teriyaki as a cook
JP.13.0047
Tonkatsu
Tonkatsu — panko-crumbed deep-fried pork cutlet — is one of the most beloved yoshoku (Western-influe…
Tokyo, Japan, Meiji era (
JP.13.0048
Tonkotsu Ramen
Tonkotsu ramen from Fukuoka, Kyushu: a white, opaque, collagen-rich pork bone broth, tare (seasoning…
Fukuoka (Hakata district)
JP.13.0049
Tori Paitan (Creamy Chicken Bone Broth Ramen — Emulsification)
Tori paitan is creamy chicken ramen — a broth that is visually white or ivory, richly textured, and …
Japan (nationwide ramen c
JP.13.0050
Tororo Soba (Grated Mountain Yam over Cold Buckwheat)
Tororo soba places grated mountain yam (yamaimo or nagaimo) over chilled buckwheat noodles, creating…
Nagano, Yamagata, Japan —
JP.13.0051
Udon Noodles
Udon are Japan's thickest noodles — made from hard wheat flour with water and salt, kneaded by foot …
Sanuki (present-day Kagaw
JP.13.0052
Yakitori
Yakitori — grilled chicken skewers — is one of Japan's great street foods and izakaya staples. The t…
Japan. Yakitori is though
JP.13.0053
Yakitori (Binchōtan Grill — Tare vs Shio Technique)
Yakitori is Japan's supreme skewer culture, and at its most serious it is a culinary discipline as d…
Wakayama Prefecture (binc
JP.13.0054
Zōsui (Japanese Rice Porridge from Leftover Broth)
Zōsui is a Japanese rice porridge made by simmering cooked rice in a flavourful broth — typically th…
Japan (nationwide); tradi
YOS.01.0001
Hayashi Raisu — Japanese Hashed Beef Rice (ハヤシライス)
Hayashi raisu is a Japanese Western (yōshoku) dish: thin slices of beef and onion cooked in a rich d…
Meiji Japan (1868–1912),
YOS.01.0002
Karubonara Japanese Carbonara Style
Japanese carbonara-style pasta (wa-fu carbonara or karubonara) represents one of the most successful…
Japan (1980s–1990s Italia
YOS.01.0003
Katsudon Pork Cutlet Egg Rice Bowl
Katsudon (カツ丼, 'cutlet rice bowl') is a donburi bowl of white rice topped with a tonkatsu pork cutle…
Japan (yoshoku evolution,
YOS.01.0004
Menchi Katsu Ground Meat Cutlet
Menchi katsu (メンチカツ) — or minchi katsu — is a Japanese-Western (yoshoku) deep-fried cutlet of season…
Japan (yoshoku Western-Ja
YOS.01.0005
Niku Jaga Meat and Potato Stew Yoshoku
Niku jaga (肉じゃが, 'meat potato') is Japan's quintessential Western-influenced home comfort food — thi…
Japan (attributed to Admi
YOS.01.0006
Taco Rice — Okinawa's American-Japanese Hybrid (タコライス)
Taco rice (タコライス) is an Okinawan dish invented in 1984 by Matsuzo Gibo of Parlour Senri in Kin Town …
Kin Town, Okinawa, Japan,
YOS.01.0007
Tenshinhan Crab Egg Omelette Chinese Japanese
Tenshinhan (天津飯, 'Tianjin rice') is a uniquely Japanese-Chinese dish that does not exist in China bu…
Japan (created in early 2
YOS.01.0008
Wafu Pasta Japanese Italian Fusion
Wafu pasta (和風パスタ, 'Japanese-style pasta') represents one of the most creatively successful food ada…
Japan (1980s–1990s yoshok