Visit Japan Year 2010 > Japanese food column

Japanese food column

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- Chopstick etiquette
- Eating and drinking in the street
- Slurping noodles
- Drinking from bowls
- Napkins
- Blowing your nose
- Communal dishes
- Filling glasses

Otooshi

Otooshi, also known as sakizuke and tsukidashi, is a side dish eaten with alcohol that is automatically served before a meal at an izakaya (Japanese style bars), a sushi bar, and a traditional Japanese restaurant regardless of your order.

Ramen

This dish of noodles in soup is originally from China and is still often called chuuka soba ("Chinese noodles") in many restaurants.The Japanese have made it completely their own however and now it’s something of a fast food institution.

Crab Cuisine

Crab is a delicacy during the winter season in Japan. Zuwaigani, snow crab is the most sought out for its flavor which also makes it the most expensive crab on the market.

Nabe

Everywhere you go during the fall and winter seasons in Japan, you are bombarded by television commercials or aisle displays marketing Nabe (hot pot) ingredients at the supermarket.

Osechi ryori

Osechi ryori is special food that is cooked to celebrate the New Year in Japan. It consists of numerous dishes eaten throughout the New Year’s holidays until about January 3rd.

- Zouni -

Japanese New Year, shogatsu, one of the most important holidays in Japan, is from January 1st to the 3rd during which many special dishes are prepared.

back issue

• Events (7)
• Manners (10)
• Foods (23)
• Useful Phrases (9)
• Restaurants (13)
• Japanese various Food Cultures (7)