Miso-Soup (misoshiru in Japanese) is the Japanese traditional soup loved by everybody since 14th century. Usually consumed together with white rice. Miso soup varies from region to region and even from family to family, so that people call each family's miso-soup Mom’s special recipe. It’s made u... more

Gyutan is Beef tongue. Gyutan can be eaten as sashimi (it’s rare…) or cooked. Japanese like to eat it as Yakiniku, as well. Charbroiled thinly sliced beef tongue and eat with dash of lemon juice. At Gyutan restaurants, they offer various Gyutan dishes. Gyutan dishes are specialty of Sendai.... more

Buckwheat Noodle, Soba in Japanese, is thin noodle made from buckwheat flour. Soba noodles are served either chilled with a dipping source or in hot broth as a noodle soup. Soba noodles are served in a variety of settings: they are a popular inexpensive fast food at railway stations throughout Ja... more

Yosenabe is made up by variety of ingredients such as vegetables, fish, mushrooms, Konbu (kelp), shellfish and also meats (all kinds). All ingredients are placed in hot pot and boiled with special sauce made by soy sauce, mirin, sake, broth etc. Depending on the region and season, you put any kind... more

Tecchiri is another hot pot Japanese dish consisting Fugu (globefish). It’s also called Fugu Nabe. The ovary and liver of a globefish contain a deadly poison called tetrodotoxin, so the chef must have a license to prepare it. At restaurants, they usually offer dishes as a set of course. You can e... more