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Okonomiyaki in the Kansai or Osaka style is the predominant version of the dish, found throughout most of Japan. The batter is made of flour, grated nagaimo (a long type of yam ), dashi or water, eggs, shredded cabbage , and usually contains other ingredients such as green onion, meat (usually thinly sliced pork belly or American bacon ...
Misono in Kobe—the first restaurant to offer teppanyaki A teppanyaki chef cooking at a gas-powered teppan in a Japanese steakhouse Chef preparing a flaming onion volcano Teppanyaki ( 鉄板焼き , teppan-yaki ) , often called hibachi ( 火鉢 , "fire bowl") in the United States and Canada, [ 1 ] is a post-World War II style [ 2 ] of Japanese ...
MeCab is an open-source text segmentation library for Japanese written text. It was originally developed by the Nara Institute of Science and Technology and is maintained by Taku Kudou (工藤拓) as part of his work on the Google Japanese Input project.
Google Translate is a multilingual neural machine translation service developed by Google to translate text, documents and websites from one language into another. It offers a website interface, a mobile app for Android and iOS, as well as an API that helps developers build browser extensions and software applications. [3]
Google Translate previously first translated the source language into English and then translated the English into the target language rather than translating directly from one language to another. [11] A July 2019 study in Annals of Internal Medicine found that "Google Translate is a viable, accurate tool for translating non–English-language ...
Dashi (出 汁, だし) is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. [1] Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki.
Today katsuobushi is typically sold in bags of small pink-brown shavings, which vary by thickness: smaller, thinner shavings, called hanakatsuo (花鰹), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki, while the larger thicker, called kezurikatsuo (削り鰹), are favored for making the widely used dashi stock.
The Japanese antonym for omakase is okonomi (from 好み konomi, "preference, what one likes"), which means choosing what to order. [5] In American English , the expression is used by patrons at sushi restaurants to leave the selection to the chef , as opposed to ordering à la carte . [ 6 ]
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