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  2. Shabu-shabu - Wikipedia

    en.wikipedia.org/wiki/Shabu-shabu

    The president of the restaurant, Chūichi Miyake, registered the name as a trademark in 1952. [2] Shabu-shabu became more and more popular in the Kansai region and in 1955 it was also added to the menu of restaurants in Tokyo and then spread throughout Japan. [3] There are two common theories about the origin of shabu-shabu.

  3. Nabemono - Wikipedia

    en.wikipedia.org/wiki/Nabemono

    Kiritampo-nabe: Kiritampo (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, Welsh onion, and konjac. Specialty of Akita Prefecture. [citation needed] Kantō region. Hōtō-nabe: a specialty of Yamanashi. Hōtō (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the ...

  4. Motsunabe - Wikipedia

    en.wikipedia.org/wiki/Motsunabe

    Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. [1] It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot ().

  5. Japanese regional cuisine - Wikipedia

    en.wikipedia.org/wiki/Japanese_regional_cuisine

    Yanagawa nabe and dojō nabe - a nabemono dish of loach cooked in a pot. Yanagawa nabe also contains sliced burdock root and egg. (working class districts of Tokyo) Sushi - What is known as "sushi" worldwide is a type of sushi known in Japan as edo-mae-zushi (Edo Bay sushi) and originates from 1820s Edo (Tokyo).

  6. List of Japanese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_dishes

    However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. [citation needed] Kamo nanban: Soba with sliced duck breast, negi and mitsuba. Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.

  7. Sukiyaki - Wikipedia

    en.wikipedia.org/wiki/Sukiyaki

    Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce ...

  8. 5 Tips to Make the Best Alcohol-Free Cocktails, According to ...

    www.aol.com/5-tips-best-alcohol-free-182900197.html

    Gone are the days of the sad mocktail — the cranberry cocktail topped with a bit of seltzer or a blend of every juice behind the bar. A growing number of bartenders are paying just as much ...

  9. Dojō nabe - Wikipedia

    en.wikipedia.org/wiki/Dojō_nabe

    Dojō nabe. Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. [1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.