Food Culture

In Japan, curry with rice is a national food almost on the same level as ramen noodles.

Ochazuke is a quick and easy dish made simply by pouring Japanese tea over rice.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

Yakiniku is a type of Japanese barbecue. In the US(United States), this type of cooking is sometimes called "Korean barbecue".

Like udon, soba noodles, made from buckwheat flour, are the typical Japanese noodles.

Basic tempura is fish, shellfish and vegetables fried in a batter made from eggs, water, and flour.

Dumplings can be fried, steamed, or boiled, but in Japan fried dumplings are the most common.

Oden is a dish made by simmering daikon, chikuwa, konnyaku, and a variety of other ingredients in a pot with soup.

To make shabu-shabu, you cook vegetables and tofu in a hotpot filled with flavored broth, and dip thinly sliced pieces of meat into the broth. The meat and vegetables are eaten with ponzu or sesame sauce.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Although now sushi is a gourmet cuisine, it was first mainly eaten at food stands and considered as a simple fast food.

To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.