Sukiyaki is a hot pot dish. Unlike Syabu-Syabu, Sukiyaki is cooked in special shallow iron pan. It’s made up by usually thinly sliced beef or chicken, vegetables, Ito-konnyaku (noodle shaped konnyaku), Tofu and othe ingredients. The first step of making Sukiyaki is that we blend soy sauce with sug... more

Udon is Japanese thick wheat flour noodle. There are so many types of Udon and it differ depending on the regions too. Udon is served in hot soya flavoured soup or as cold noodle with dipping sauce. There are many toppings such as Tempura or beef. Also, there are variety of Udon dishes. There i... more

Shabu-Shabu is very popular Japanese dish containing thinly sliced beef, pork or seasonal fresh fish quick-cooked in a watery broth together with variety of vegetables and tofu. Called Shabu-Shabu for onomatopoeic reason. The key for enjoying is to “Shabu-Shabu” (dip) it in the boiling water just ... more

Tonkatsu is Japanese style deep-fried pork cutlet. Ton means pork and Katsu means deep-fried cutlet. Pork fillet or pork loin is dipped into egg and then coated with bread crumbs before being deep fried. Usually, Tonkatsu is served together with thinly shredded cabbage and a unique sweet and spic... more

Gyoza (Dumpling) is originally a Chinese food but since it has been in Japan for a long time It is said that Gyoza came from China is in Edo period, especially, from 1630 to 1700) , Japanese Gyoza differ from the original Chinese Gyoza. Unlike Gyoza is served as boiled in China, in Japan, Gyoza are... more