Japan culture center - Chawanmushi (茶碗蒸し). Chawanmushi, literally "steam cup of tea" or "steamed in a bowl of tea") is an egg custard dish found in Japan that use ginkgo seeds. Unlike many other custard, usually eaten as an appetizer. The custard composed of egg mixture flavored with soy sauce, dashi, and mirin, with various ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp are placed in a cup of tea as a container. Recipes for dishes that are similar to Chinese steamed eggs, but may often different toppings.

Japan culture center - Hiyayakko (cold 冷 奴 tofu) is a popular Japanese dish made ​​with tofu and cold toppings. It is usually served in the summer. There are two types used in hiyayakko know: kinugoshi (silk), which is more frequently used, and moments that are less common (cotton).

Japan culture center - Kakigōri (かき氷?) Is a Japanese dessert made ​​of shaved ice with syrup flavors of strawberry, cherry, lemon, green tea, grape, melon, "blue-Hawaiian" sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten Kakigōri, condensed milk is often poured on top.

Manju - The Traditional  Popular Japanese Food

Japan culture center - Manju is a traditional popular Japanese food . There are many types of Manju, but most have outside is made from wheat flour, rice and wheat flour and the filling (red bean paste), made ​​from boiled Azuki beans and sugar. They are boiled together again and squeezed. There are several types of bean paste used include koshian, tsubuan, and tsubushian.

Japan culture center - Dango is a Japanese cake shaped like a small ball, and matured by steaming or boiling in water. Dango Dough is made from rice flour mixed with water or hot water. Kushidango is the name for a number of 3, 4, or 5 grains of dango which pierced into one with a puncture (Kushi) from bamboo. The number of grains in a single puncture Dango depend on the area in Japan.

Dango that tastes sweet is made by adding sugar to the dough, whereas that is not sweet dango dipped in sauce. Dango can also be eaten with a sprinkling of soy bean powder (kinako), inserted into the mitsumame (jelly are eaten with a variety of canned fruit) or butter beans are diluted with water.

Taiyaki - The Japanese cake shaped like a fish

Taiyaki

Japan culture center - Taiyaki is Japanese cakes shaped like fish, and dough made ​​from wheat flour that was baked, then filled with jelly beans.

Taiyaki was first discovered in Japan in 1909, when one of the shops in the city of Shibuya, Tokyo, started selling it, the store Naniwaya Souhonten.

Dorayaki - The Traditional  Japanese Cake

Dorayaki and Doraemon

Dorayaki

Japan culture center - Dorayaki is a cake that originated in Japan. Dorayaki belong to the class of traditional Japanese cake (wagashi) that looks a bit chubby round, consisting of two pieces of cake with peanut butter stuck on red. Dorayaki has a soft texture similar to Japanese cake called Kastela because the dough that contains honey.

Okonomiyaki

Okonomiyaki is a Japanese food with flour

Okonomiyaki - The Japanese pizza.

Japan culture center - Okonomiyaki is a Japanese food with flour ingredients are diluted with water or dashi, plus cabbage, eggs, chicken, seafood or pork and fried on a flat pan called Teppan.

In Japanese, okonomi means "like" (which is preferred, you want) and yaki means "grilled" (the term "fried" is only used in Japan when foods are fried in oil very much). As the name implies, the top layer (toppings) okonomiyaki can be tailored to the tastes of people who want to eat.

Japan culture center - Takoyaki is a Japanese snack food commonly made ​​traditionally by Japanese families are home. First made by Endo Tomekichi Aizu named in his shop in Osaka. The shape is round like meatballs, because it is also called Japanese grilled meatballs (Tako = octopus; yaki = grilled)

Amezaiku (饴 细 工)

Japan culture center - Amezaiku (饴 细 工) is a Japanese art crafts candy. The artist will color the candy and use the hand as well as other tools such as tweezers and scissors to create a sculpture of candy.

Japan culture center - Tamago literally means 'egg'. Was the term for Japanese omelette or omelet. The difference with other omelet, tamago usually served thin and rolled up. The menu is very simple and easy to make. Materials manufacturer is also simple and readily available such as eggs, sugar, and shoyu soy sauce, aka Japan.

When eaten soft Tamago is going to feel unique and different, with a slightly sweet taste sensation on the tongue shoyu. In Japan there was also made into other forms of creative or funny and tied with nori to give savory accents.

Japan culture center - Omurice (オムライス omurais) Is a Japanese food is fried rice with tomato sauce and wrapped in fried egg omelet. Its name comes from the word omelet and rice. Above omurice usually watered a little tomato sauce or ketchup to make it look attractive demiglace.

Omurice first created for diners who are sick indigestion by a restaurant called Hokkyokusei located in Namba, Osaka. There is also another version that says Omurice first invented by a restaurant called Renga-tei in Ginza, Tokyo around the 19th century.

Japan culture center - Donburi is Japanese food in the form of white rice with various toppings on it like fish, meat and vegetables served in large bowls also called donburi. Sauce for donburi depends on the type of food, but in general in the form of dashi sauce mixed with soy sauce and mirin.

Japan culture center - Nabe is a type of Japanese cuisine cooked and served in a large saucepan. In Japanese, "nabe" means the pot. The pot is placed on a small stove or heater plate at the table. As he cooked a pot or ceramic container of named donabe, and the food served at the dining table with pan immediately.

Japan culture center - Sushi is a Japanese food made ​​from raw fish and rolled with rice and sayuran.yang could have eaten directly by hand (no chopsticks) but you should still use chopsticks if sushi is served to eat together.

Japan culture center - Sashimi is a Japanese food fish of the sea in almost thinly and eaten in a raw state with soy sauce, grated ginger, and wasabi.