Recommendation of Unique Japanese Products and Culture
Product Introduction through My Daily Life in Japan
“Horumon (ホルモン)” is a Japanese word meaning “internal organs” and refers to beef and pork offal, especially intestines. Those variety meats are commonly eaten in the Yakiniku grill, and in recent years, they are...
With locations in many countries, “Gyukaku (牛角)” is a popular Japanese restaurant chain dedicated to the Yakiniku barbecue. The Japanese bbq dish “Yakiniku (焼肉)” has its origin in Korean cuisine, and in the restaurants...
“Sukiyaki (すき焼き)”, “Shabu Shabu (しゃぶしゃぶ)”, and “Yakiniku (焼肉)” are Japanese dishes where meat is in the spotlight. Sukiyaki vs. Shabu Shabu vs. Yakiniku While Sukiyaki and Shabu Shabu are hot pots or nabemono, Yakiniku...
“Tare (タレ)” is a liquid seasoning used for dishes and foods, such as Yakiniku, Unagi no Kabayaki, Shabu-Shabu, Sukiyaki, and Natto, and seems like a sauce. Tare vs Sauce So I wondered “Tare and...
As I wrote before in this post, “Yakiniku Don (焼肉丼)” is a popular donburi (rice bowl) dish in Japan consisting of a bowl of rice topped with grilled or pan-fried meat. The meat used...
Recently, I have learned from English Wikipedia that in North America, “Hibachi (火鉢)” refers to a small cooking stove heated by charcoal or to an iron hot plate used in Teppanyaki restaurants. I don’t...
“Donburi (丼)”, literally meaning “bowl”, is the Japanese word for “rice bowl dish”, and when used in the name of the dish, it is usually abbreviated to “Don (丼)”, like “Kaisen-Don (海鮮丼)”, “Katsu-Don (カツ丼)”,...
“Yakiniku (焼肉)” is one of the most popular dishes in Japan, together with ramen, and the barbecue restaurants are scattered throughout the city because of the popularity. In fact, while it is said that...
