I made this dish based on a family recipe from Chicken Restaurant with a Long History in Tokyo. It is easy to make.
This is a pork rice bowl from Hokkaido, the northernmost part of Japan, a kind of Teriyaki. It’s very easy to make and very tasty.
Teriyaki in Japan and Teriyaki outside of Japan are two different things. In Japan, it means a cooking method.
This is a dish very similar to Teriyaki. It wasn’t until the 18th century that Kabayaki was born. This is very difficult to make.
This dish was born from the fusion of two cuisines. Nowadays, it can be purchased in convenience stores as a frozen food.
Eggs last for a long time unless you break them. They were served in sushi restaurants during the Edo period in case the fish were not caught, and they slowly became known.
This is a dish that has its roots in Ninja. A dish that many people came to know about when a Ninja who was also a fisherman helped the Shogun.