Sweet bun soft inside covered with crispy-crunchy cookie dough is the best thing for a snack as a biscuit, like a cookie, as a bun. This is known as melonpan because of having the same shape like melon. This is more like a bun in texture but having many flavors to be added on to give exotic flavors and new tastes. There are various types of the melonpan bun with different fillings and stuffing added.
It is the tradition of Japan to serve and eat soba noodles on Japanese new year’s eve. People think that eating this dish will have to wait till next new year’s eve. So the name of the dish is called TOSHIKOSHI SOBA means AFTER A YEAR.
Jiaozi is the Chinese form of dumplings that has the Japanese variation of Jiaozi is GYOZA. This is originated as traditional Chinese medicine. There are different names for the Gyoza of different countries and for different ingredients, the cooking method also.
Nikujaga is actually a stew dish and, it has two basic elements, beef, and potatoes. This dish is said to be the fusion dish of western and Japanese styles together. Nikujaga is most popular especially in Winters when served with hot soups and rice. In the 19th century, this dish was invented by a chef of the Imperial Japanese Navy. Chef Norman Van Aken used the word FUSION CUISINE. This was the first time used a word for cuisine. Japanese cuisine has a number of dishes that are formed by the impact of other cuisines especially CHINESE CUISINE and WESTERN CUISINE.
This dish is a proper bowl of all elements like strips of beef with steamed rice and topped with vegetables with sometimes a fried egg. This is said as Japanese comfort food for at least 150 years. Gyudon is originally originated from the dish Gyunbae. This dish is Beef hot pot at the times of KANTO REGION, in Japan.
This dish is noodles soup having many vegetables and fish, prawns, chicken with eggs and some seasonings. This dish is inspired by Chinese cuisine and is served world widely in many Japanese restaurants. This dish is originated from NAGASAKI, Japan. This was adopted by the Japanese from the Meiji Era. The name of the dish came up by Hookein word, CHIAH-PNG, which means TO EAT MEAT. In Japan, different areas and cities have different flavored-based soup noodles.
This dish is served in Nabemono style, one bowl having all the elements together. Nabe means hotpot or cooking pot and, Mono means things. This is like a bowl of happiness in winters and a very delicious-looking dish. This dish is versatile because of the vast addition of ingredients in it.
Dishes included in the cuisine of Japan has many other dishes from other regions. Those inspired dishes are than infused with Japanese flavours and came up with new fusion dish of other regional origin and Japanese flavours. So this dish is also a fusion cuisine which is originated from the Chinese cuisine and now very popular in Japan.
UNAGI GRILLED EEL RICE BOWL, is the name of this dish and when it comes to the ingredients and main elements with cooking technique we can found it in this name. Freshwater eel from Japan is used in making this amazing dish.
This dish is a Japanese deep-fried version of YOSHOKU. This is a type of CROQUETTE, which is actually a deep-fried or shallow-fried kind of cutlets. This dish is made as a snack, like a dinner and then it is usually cooked at the festivals like Japanese new year. Different kinds of korokke is cooked and sold in Japan.
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