Japan – Chinmi: Salt-pickled Mullet Roe/ Kusaya

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This is a Japanese delicacy and is supposed to be the rare and expensive food of Japan. It is Pickled seafood by adding preservatives. To name this delicacy, there is a common sentence used as ''THREE CHINMI OF JAPAN'': Kusaya(くさや), Funazushi (鮒寿司) and Kurozukuri(黒作り). The history of Japanese cuisine revolved around the main three ERA: KOFUN PERIOD from 3rd to 7th centuries followed by Yamato dynasty, and then the New Periods.

Japan – Kabocha and Ayu Tempura With Tentsuyu Sauce

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Tempura is a fried dish in which any seafood and vegetables are dipped into the batter of eggs and flour to deep fry it. This dish has many roots from the world while having the name, origin, and cooking techniques. In 1671, the cookbook called "料理献立抄" was written and it has the recipe still used in making the tempura. Tokyo bay was made a great change in Japanese cuisine and still we have the dishes of "Tokyo style (Edo style)". There are many variations of the dish outside Japan.

Japan – Mixed Vegetable Tsukemono

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This is Japanese vegetable pickle use to add to different Japanese dishes and consume in many snacks like sandwiches, salads, etc. This is the thing that can make any other dish to the next level. This is a very common dish of KAISEKI, a traditional multi-course Japanese dinner. This is more like the Name means ''PICKLED THINGS''. In 1906, a book of tea written by Okakura Kakuzō also known as Okakura Tenshin was a Japanese scholar and he introduced this dish, Tsukemono in the great tea ceremony, Kaiseki. There are many varieties of tsukemono prepared in Japanese cuisine and also there are many different dishes cooked by using this individual dish, tsukemono.

Japan – Mushi Manju

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It is a sort of steamed cake or steamed dumpling in sweet flavors. It is also known as Japanese Confession cuisine, WAGASHI. Wagashi is the Japanese confession meal that is traditionally served with green tea. Wagashi is made up and serves as a gift for festivals, to admire the Tradition of Japan. Manju is made up of different main ingredient that is filled with the different fillings.

Japan – Khushikatsu

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This dish has huge elements to go through the name but it is simply said that this dish is deep-fried, skewered, cutlets of meat and vegetables. The name ''Khushi'' means ''Skewers''. And ''Katsu'' means ''Cutlets'' which is definitely deep-fried. In Tokyo, this dish is famous for pork meat, while food on skewers is originated from Osaka.

Japan – Yakimeshi (Japanese Fried Rice)

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This dish known as chahan was originated in 1860 when Chinese immigrants arrived at Kobe, the largest city of Japan. This dish CHAO FAN, means fried rice and also simply known by the name Japanese fried rice.

Japan – Donburi Meal, Unadon

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Donburi is a dish consist of rice bowl topped with grilled marinated meat. There are many varieties if meal served in Donburi and known as donburi meal. Unadon is a donburi meal in which EEL (seafood) is served in the donburi bowl with rice. EEL is topped with soya sauce based caramelized sauce known as TARE.

JAPAN – Tempura Shrimp Recipe

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Tempura is actually a dish mainly made from seafood, any meat like chicken, mutton, and even vegetables. This dish is very simple but also very tasty. Seafood is very common in Japanese cuisine.