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5 days ago · 01. Snack. Daigaku imo. JAPAN. 4.3. shutterstock. Ate it? Rate it. Wanna try? Add to list. The crispy daigaku imo are Japanese deep-fried potatoes coated with a sweet sugar glaze. Glossy and crispy from the outside, the potato chunks stay juicy, tender, and soft on the inside.
5 days ago · Top 22 Japanese Seafoods. Last update: Thu Aug 15 2024. shutterstock. VIEW MORE. View all Japanese Seafoods. View Japanese Seafoods map. 01. Eel. Unagi. JAPAN. 4.5. shutterstock. Ate it? Rate it. Wanna try? Add to list. Unagi is the Japanese word referring to the freshwater eel, commonly used in Japanese cuisine.
4 days ago · Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onions, and eggs are simmered in an umami-rich sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
- Main Course
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5 days ago · Ginger. Soy sauce. One of the favorite Japanese street food varieties is a serving of tender grilled squid known as ikayaki. It can employ different types of squid in varying sizes. Serving styles usually range from chopped squid rings to skewered whole pieces.
4 days ago · The dining scene in Waikiki is dynamic and diverse, reflecting its cosmopolitan nature and the rich culinary heritage of Japan. Whether you're seeking a sophisticated setting for a romantic dinner or a casual eatery for a family gathering, the Japanese restaurants in Waikiki promise an unforgettable gastronomic journey.
1 day ago · v. t. e. Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates.
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2 days ago · Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), and was amplified by other writers working in English.
