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There is a restaurant in Hiroshima where customers can order jalapeños, tortilla chips, chorizo, and other Latin American items either in—or as a side dish to—okonomiyaki. [8] Otafuku, one of the most popular brands of okonomiyaki sauce, is based in Hiroshima and has an okonomiyaki museum and a cooking studio there. [9]
Also, manjū can have different flavored fillings, such as orange-flavored cream. As is the case with many Japanese foods, in some parts of Japan, one can find manjū unique to that region, such as the maple leaf-shaped momiji manjū in Hiroshima and Miyajima. The regional variety of the Saitama prefecture is called Jumangoku manjū.
The kuitsumi consisted of rice placed on three sides of a white wooden stand decorated with mochi, abalone, kombu, chestnuts, persimmons, Japanese spiny lobster, mikan, pine, bamboo, and plum, etc. It was eaten on New Year's Day with guests who came to greet the New Year, or pretended to be eaten as a ceremonial ritual. [5] [7] [8]
Unadon, one common donburi dish. Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called ...
The origin of Japanese "one soup, three sides" cuisine is a dietary style called Ichiju-Issai (一汁一菜, "one soup, one dish"), [28] tracing back to the Five Great Zen Temples of the 12-century Kamakura period (Kamakura Gozan), developed as a form of meal that emphasized frugality and simplicity.
Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
Chawanmushi (茶碗蒸し, chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is a savoury egg custard dish in Japanese cuisine. [1] Unlike many other custards , it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients.
View a machine-translated version of the Japanese article. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.