[et_pb_section fb_built=”1″ specialty=”on” _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”3_4″ specialty_columns=”3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_row_inner _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”What's Special in Japanese Food: Here are some secrets of Japan and a list of 10 very popular Japanese foods you should try” _builder_version=”4.27.0″ _module_preset=”default” title_font=”|800|||||||” title_text_color=”#000000″ title_font_size=”35px” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” custom_padding=”1px|||||” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Today we decipher What is so special about Japanese food<\/strong>?<\/span> and t<\/span>everything that is related to it. We invite you to immerse yourself fully in the <\/span>Japanese culinary world<\/strong> and thus get to know all the differences and peculiarities.<\/span><\/p>\n We’ll teach you how to differentiate between Chuuka, washoku and yoshoku<\/strong>. Have you ever heard the phrase “class B kitchen”? Here we tell you what it means. <\/span><\/p>\n Finally, we put together a list of 10 Japanese foods<\/strong> that you must try if you visit Japan.<\/span><\/p>\n [\/et_pb_text][et_pb_heading title=”The special thing about Japanese food and its characteristics” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/0-Platos-japoneses-.jpg” alt=”How to Say I Love Your Partner” title_text=”0 -Japanese dishes” align=”center” _builder_version=”4.26.1″ _module_preset=”default” width=”80%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” custom_padding=”|0px||||” link_option_url_new_window=”on” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n For every foreigner, food<\/strong> of Japanese origin has a reputation for being very balanced, healthy<\/strong> and extremely nutritious<\/strong>. In fact, many credit the longevity of the Japanese to the food they eat. Now we are going to tell you certain secrets<\/strong> about their diet. <\/span><\/p>\n [\/et_pb_text][et_pb_heading title=”Fermentation” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/01-fermentados.png” title_text=”01-fermented” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”78%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.25.2″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n One of the main characteristics and what makes Japanese food special is that there is a large number of fermented products<\/strong>. What does this mean? That a food is or is fermented, means that it has gone through a process<\/strong> of decomposition by yeasts, bacteria or microorganisms that change<\/strong> its flavor, appearance and shelf life.<\/strong> <\/span><\/p>\n <\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.25.2″ _module_preset=”default” background_color=”#0C71C3″ border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.25.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”Living in Japan is possible!” _builder_version=”4.26.0″ _module_preset=”default” title_level=”h3″ title_font=”Fredoka One||||||||” title_text_align=”center” title_text_color=”#FFFFFF” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.26.0″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#FFFFFF” text_font_size=”18px” text_orientation=”center” custom_margin=”-10px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n We help you put together a plan for you to live in Japan<\/p>\n [\/et_pb_text][et_pb_button button_url=”https:\/\/dokidokijapan.com\/en\/work-in-japan\/” url_new_window=”on” button_text=”See more” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” background_layout=”dark” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”Which of these foods are fermented?” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n Some of the many are: <\/span><\/p>\n – Miso<\/strong> (which is a soybean paste)<\/span><\/p>\n – Soy sauce<\/strong><\/span><\/p>\n – Bonito flakes<\/strong><\/span><\/p>\n – Mirin<\/strong> (Similar to Sake but low in alcohol)<\/p>\n – Natto<\/strong> (soybeans-<\/span>\u7d0d\u8c46<\/span>)<\/span><\/p>\n – Shiokara<\/strong> (seafood – <\/span>\u5869\u8f9b<\/span>)<\/span><\/p>\n – Tsukemono<\/strong> (pickles – <\/span>\u6f2c\u7269<\/span>)<\/span><\/p>\n – Sake<\/strong> (alcoholic beverage prepared from a fermentation made from rice<\/span>)<\/p>\n [\/et_pb_text][et_pb_heading title=”The impact of climate and geography” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/02-naturaleza.png” title_text=”02-Nature” _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n As we all know Japan is an island, its shape is elongated and narrow. It extends from the north to the south and this causes its climate, weather and culture<\/strong> (among other things) to be very different<\/strong> depending on the location we are talking about. <\/span><\/p>\n Being an island, they are surrounded by water and this makes fish and shellfish abundant, on the<\/strong> other hand, the surfaces that are surrounded by forests and mountains are full of vegetables, there are also fish, but they can only be caught in fresh water.<\/span><\/p>\n Of course, here is the text with the phrase introduced in a more natural way using synonyms:<\/p>\n Depending on the region in which you live, its inhabitants have discovered and perfected the best way to prepare their native products and do it in a delicious way for consumption, as well as to be able to preserve it for a long time.<\/p>\n But what makes Japanese food so special?<\/strong> Meibutsu – \u540d\u7269, which means local delicacies or local specialties, which have been passed down from generation to generation until today.<\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.24.0″ _module_preset=”default” custom_padding=”||0px|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”Consideration, respect and appreciation for nature” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.26.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n An important point to make special about Japanese food is the value of the seasons,<\/strong> which gives rise to words such as kisetsu gentei – <\/strong><\/span>\u5b63\u7bc0\u9650\u5b9a<\/strong>,<\/strong> which means “limited season”.<\/strong><\/span><\/p>\n Each season<\/strong> is very different, as evidenced by the cherry trees blooming in spring and the autumn leaves changing the whole panorama, but not only changes<\/strong> the visual but also the ingredients and thus the food<\/strong>.<\/span><\/p>\n It is called shun – <\/strong><\/span>\u65ec<\/strong>, which means “season in relation to food”,<\/strong> at the time when an ingredient is going to be harvested or caught in seafood boxes. It is very common for you to see this kanji in sushi restaurants. <\/span><\/p>\n All foods considered “seasonal”, also called <\/span>\u65ec<\/span>, have the characteristic of having a high yield, a great nutritional value<\/strong> and are commonly called “high season” and best time. In fact, they say that it is very positive to eat any food that is in its “high season”, as it has a very positive effect on our body. <\/span><\/p>\n Japanese culture<\/strong> is too respectful<\/strong> and this is not far behind when we talk about nature<\/strong>. It goes without saying that they are extremely respectful of it to the point of appreciating it and perhaps even adoring it<\/strong>, thus reaching Shintoism<\/strong>. There is a strong belief <\/strong>that, in nature, God rests,<\/strong> so we can find different gods in it. Such as the gods of the mountain and the sea. For this reason, many events are held where prayers are offered to the deities to achieve a prosperous harvest and good catches. <\/span><\/p>\n [\/et_pb_text][et_pb_heading title=”The Foreigner and Japan; Japanese culinary art applied to foods from other countries” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/03-comida-extranjera.jpg” title_text=”03-Foreign food” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”85%” max_width=”69%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.26.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” custom_padding=”||0px|||” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n The Japanese<\/strong> have taken many recipes from abroad<\/strong> and adapted them to their own tastes,<\/strong> as well as modified to be updated according to the availability of the ingredients.<\/span><\/p>\n The traditional Japanese food<\/strong> called Washoe<\/strong> is made up of steamed rice<\/strong>, a miso soup<\/strong>, some slow-cooked<\/strong> dishes<\/strong> and also grilled foods.<\/strong><\/span><\/p>\n Other foods that are very popular today in Japan, such as ramen, croquettes and curry rice, are not native to this country, but have been adopted from abroad and were modified for the popular Japanese taste. Japan’s adaptability to assimilate other cultures into its dishes makes Japanese food so special.<\/strong><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”Example of different Japanese foods” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/04-comidas-japonesas-ejemplos.jpg” title_text=”04-Japanese Foods Examples” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”75%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.26.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n The term “Japanese food” is extremely broad and does not accurately convey the extensive number of dishes and each of their distinctive flavors and textures.<\/span><\/p>\n Probably the first thing you think of when you imagine Japanese food are very typical dishes such as suhi or ramen, but in reality, these two are categories that are separate from Japanese food, here the terms Washoku, Yoshoku and Chuuka<\/strong> come into play.<\/span><\/p>\n –<\/span> <\/span>Washoku \u548c\u98df<\/strong>:<\/strong> According to the dictionary the literal translation is “Japanese cuisine, Japanese food or Japanese dish”, but it is actually a reference to traditional Japanese food<\/strong>. In 2013, UNESCO recognized Washoku as an intangible cultural heritage of humanity for its history and cultural significance. <\/span><\/p>\n Examples: Sushi, sashimi, kaiseki, ryori, tempura, udon, soba, among others.<\/span><\/p>\n Several dishes called washoku are related to different celebrations such as ozoni on New Year’s Eve, chirashizushi for hinamatsuri and tsukimi dango for the festival held in mid-autumn.<\/span><\/p>\n –<\/span> <\/span>Yoshoku – \u6d0b\u98df:<\/strong> This is considered fusion cuisine<\/strong>. It is a Western but Japanese food. They are dishes that have been inspired by foreign foods (Western and European<\/strong>) through modifications. In fact, many of these dishes still retain their foreign names written in katakana. <\/span><\/p>\n Examples: Japanese curry (British origin), croquettes (French origin), castella (Portuguese origin), steak (American origin) and more.<\/span><\/p>\n Some other Toshoku dishes are strictly Japanese creations such as Neapolitan pasta (pasta with ketchup), omurice (rice with omelette), and doria (rice-based gratin).<\/span><\/p>\n –<\/span> <\/span>Chuuka – \u4e2d\u83ef<\/strong> We should not be confused, chuuka is Japanese Chinese food,<\/strong> that is, it falls into the category of “fusion cuisine”.<\/strong> Chuuka dishes are similar to Chinese blueprints, but have been changed as yoshoku to suit Japanese tastes and customs. There are<\/strong> , however, some chuuka recipes that are only available in Japan.<\/strong> <\/span><\/p>\n Chuuka examples: Gyoza, harumaki (fried spring rolls), nikuman (steamed meat buns), chahan (fried rice), shumai (dim sum type) and others.<\/span><\/p>\n Original Chuuka examples from Japan: Ramen, (chuuka soba), karaage, hiyashi chuka (cold noodles), and champon.<\/span><\/p>\n [\/et_pb_text][et_pb_heading title=”Class B Kitchen and Class A Kitchen” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.26.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n The first, B <\/strong><\/span>\u7d1a\u30b0\u30eb\u30e1<\/strong>B kyuu gurume<\/strong>,<\/span> means B-class cuisine<\/strong>, this definition is reserved for the type of food that is inexpensive but delicious,<\/strong> which does not represent the upper class, but is very rich and tasty.<\/span><\/p>\n These types of foods are only available in very specific places in Japan<\/strong>, they are a local delicacy<\/strong>. They can usually be found in small areas, such as some towns, or small towns and countryside. Some examples of this type of food are: mapo tofu, yakisoba (sendai, Miyagi prefecture), nira soba (kanuma, Aichi prefecture), kushikatsu (Osaka), takoban (kagawa prefecture). <\/span><\/p>\n The second, A <\/strong><\/span>\u7d1a\u30b0\u30eb\u30e1<\/strong> was first minted in 2010 in Niigata, and was part of a project<\/strong> called <\/span>\u96ea\u56fdA\u7d1a\u30b0\u30eb\u30e1 yukiguni A kyuu gurume,<\/strong> “Class A cuisine of the snowy country”<\/strong> which aims to promote local cuisine made with local ingredients and traditional cooking methods.<\/span><\/p>\n This type of cuisine is a higher class<\/strong> meal if we compare it to the first mentioned. They share a single characteristic, that of being local delicacies<\/strong> that we can only find in certain places, since, unlike the first, class A cuisine is very expensive and uses high quality ingredients.<\/strong> The places that offer this type of cuisine are dedicated to luxury.<\/strong> They are establishments that offer experiences of another economic level. <\/span><\/p>\n Although this term is used less frequently than the term B-class cuisine, it has served as inspiration for the creation of new similar projects in other prefectures.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”10 Popular Foods You Must Try in Japan” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h2″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_heading title=”1- Yakitori:” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/07-yakitori.jpg” title_text=”07-Yakitori” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”60%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n Pieces of chicken cooked on the grill<\/strong> on a charcoal fire. We can choose which part of the chicken we want to eat, whether the breast, the thigh, liver, the skin, etc. They usually offer us two options on how to prepare the chicken, it can be salted or in sauce<\/strong> ( <\/span>\u305f\u308c<\/span> tara). In these places they also offer vegetable skewers and others such as shiitake mushrooms, green peppers and mochi cheese. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”2- Donburi \u4e3c” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/08-donburi.jpg” title_text=”08-Donburi” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”38%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n It’s a bowl of steamed rice with topping.<\/strong> There are many varieties of this dish since the topping can be practically anything, fish, meat, vegetables etc. The list of the most popular ones includes: gyuudon (beef), oyakodon (chicken and egg), kaisendon (seafood), tendon (tempura), katsudon (fried pork chop). There are<\/strong> also regional donburi,<\/strong> which are prepared with local products, such as Sendai zukedon (pickled fish), Enoshima shirasudon (bait), Ehime class B cooking buhidon (charcoal-grilled pork loin steak), and others. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”3- Tempura \u5929\u3077\u3089” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/09-tempura.jpg” title_text=”09- Tempura” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”60%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n This dish is made up of different pieces battered with dough and fried<\/strong> that form a crispy layer. They can be served in a bowl of rice (tendon), as an accompaniment to noodles (udon and soba), as a main dish (teishoku), or as a side dish. It is usually accompanied by a sauce<\/strong> to moisten them<\/strong> called tentsuyu<\/strong> composed of dashi, soy sauce, mirin and sugar. <\/span><\/p>\n The most popular tempura are made of: prawns, eggplant, squid and pumpkin slices. Other ingredients depend on the time of year, such as sweet potato in autumn or rapeseed flowers in spring. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.25.2″ _module_preset=”default” background_color=”#0C71C3″ border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.25.2″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”Japanese for your trip!” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h3″ title_font=”Fredoka One||||||||” title_text_align=”center” title_text_color=”#FFFFFF” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_font=”|600|||||||” text_text_color=”#FFFFFF” text_font_size=”18px” text_orientation=”center” custom_margin=”-10px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n Communicate with native speakers in less than 3 months with our language courses.<\/p>\n [\/et_pb_text][et_pb_button button_url=”https:\/\/dokidokijapan.com\/en\/online-courses\/” url_new_window=”on” button_text=”See more” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” background_layout=”dark” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_button][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”4- Takoyaki \u305f\u3053\u713c\u304d” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/10-takoyaki.png” title_text=”10-takoyaki” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”60%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n This dish that represents Osaka,<\/strong> is an octopus sandwich<\/strong> covered with flour dough and shaped like a ball. It is common to sell them in a “can” of between 8 and 10 balls. <\/span><\/p>\n What characterizes them are the different toppings.<\/strong> There are some classics such as takoyaki sauce, mayonnaise, bonito flakes and anori flakes.<\/span><\/p>\n These octopus balls are cooked in a special pan with many hemispherical molds to mold the mixture while cooking. There is a takoyaki festival in Japan called Takopa <\/span>\u30bf\u30b3\u30d1 <\/span>where you can make them yourself.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”5- Okonomiyaki \u304a\u597d\u307f\u713c\u304d” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/11-okonomiyaki.jpg” title_text=”11-okonomiyaki” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”60%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n Representative dish of Osaka<\/strong>. A flour dough<\/strong> mixed with cabbage and other ingredients is prepared and fried in a<\/strong> very hot pan on both sides. It is then filled with similar ingredients<\/strong> such as takooyaki: okomiyaki sauce, mayonnaise, bonito leaves and aonori flakes. This is how Osaka style okomiyaki is prepared, which is even known outside Japan. <\/span><\/p>\n Another version is the Okonomiyaki Hiroshima, characterized by noodles and a fried egg topping, and is cooked in a capable.<\/span><\/p>\n Another variation of Tokyo and originating from Twukishima is Monjayaki.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”6- Nabemono \u934b\u7269” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/12-nabemono.jpg” title_text=”12-nabemono” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”60%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n These are foods prepared in<\/strong> hot pots called nabe.<\/strong><\/span><\/p>\n Some classic foods prepared in nabe are:<\/span><\/p>\n –<\/span> <\/span>Sukiyaki: Meat and vegetable stew<\/strong> prepared in a shallow pot. Their soup is made with soka sauce, mini, sake, sugar, and water. Sometimes todu, negi (Japanese spring onion), hakusai (Chinese cabbage) and mushrooms (shiitake and enoki) are also included. One of its special features is the raw egg for dipping cooked meat. <\/span><\/p>\n –<\/span> <\/span>Shabu: Stew with a lighter flavor<\/strong> than sukiyaki, it is sweeter. It is eaten using chopsticks to dip meat and seafood in boiling water or broth until cooked. Then they are dipped in sauce and eaten. The ingredients that take longer to cook are cooked separately in a pot. The remainder of soup is used to cook noodles or porridge to finish the meal. <\/span><\/p>\n –<\/span> <\/span>Motsunabe: Stew of pork and\/or beef offal called \u30db\u30eb\u30e2\u30f3 horumon<\/strong>. The broth in the soup, which is usually miso-based, also includes chives and garlic to cover the smell of the animals’ viscera. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”7- Yakiniku \u713c\u8089” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/13-yakiniku.jpg” title_text=”13-yakiniku” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”60%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n We recommend this meal for all meat lovers since, in the restaurants of this type of food, thin slices of meat are used, which are offered raw for customers to cook on<\/strong> an open grill on the table. Some variations can place electric plates. <\/span><\/p>\n Yakiniku uses cuts such as: tongue, harami (skirt steak), karubi, horumon (offal). However, the high-end yakiniku will have wagyu beef such as Kobe beef and matsuzuka beef, which are very popular for their sweetness. <\/span><\/p>\n [\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][et_pb_row_inner _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column_inner saved_specialty_column_type=”3_4″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_heading title=”8- Onigiri \u304a\u306b\u304e\u308a” _builder_version=”4.27.0″ _module_preset=”default” title_level=”h4″ title_font=”|700|||||||” title_text_align=”left” title_text_color=”#000000″ title_font_size_tablet=”” title_font_size_phone=”26px” title_font_size_last_edited=”on|phone” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_heading][et_pb_image src=”https:\/\/dokidokijapan.com\/wp-content\/uploads\/2024\/07\/14-onigiri.jpg” title_text=”14-onigiri” align=”center” _builder_version=”4.27.0″ _module_preset=”default” width=”49%” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n They are