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Sukiyaki
This Japanese dish is cooked in a pot with beef, tofu and
vegetables. It is then dipped in raw egg. Sukiyaki can also
be served over steamed white rice.
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Ocha - Japanese tea
The Japanese custom of drinking green tea came from China
about 800 AD. Monks who went to China to study Buddhism, returned
to Japan bringing tea with them as a medicinal beverage. As
such, tea is the most common beverage in Japan today. Ocha
Ryokucha, is the common Japanese green tea. Japanese
tea is not served with sugar, unlike its Western counterpart.
There is a special traditional tea ceremony which is performed
when the Japanese host serves his/her guest tea. There is
also a way of drinking green tea. One hand holds the cup while
the other hand supports the cup from below.
Many kinds of tea are sold, hot or cold, at vending machines
that you can find everywhere throughout the country.
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Japanese Rock Lobster
In coastal regions of Mie prefecture, which has a long coast
line, seafoods are abundant including Japanese Rock Lobster
that is essential to Japanese dishes.
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Matsusaka Beef
Matsusaka beef is renowed around the world. Each beef cow
is brought up with affection. Marbled beef from such cows
taste very delicate and soft. This beef is best for Sukiyaki
and grilling.
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Takoyaki
Takoyaki, a small cake containing a bit od octupus meat, is
another representative food of Osaka. It is eaten as a snack
or refreshment. Like okonomiyaki, takoyaki comes in many varieties-sauced,
seasoned etc.
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Kitsune Udon
Kitsune udon, a type of Japanese noodle, is
garnished with a piece of sweet fried bean curd. The soup,
seasoned with light soy sauce etc., is delicious.
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Tetchiri
Tetchiri is a pot of globefish and vegetables. The quantity
of globefish consumed in Osaka prefecture is greater than
any other prefecture of Japan.
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Oshizushi
Oshizushi, a variety of sushi (vinegared fish and rice), using
cooked, not raw, and seasoned toppings pressed firmly onto
rice. You can see and taste the hard work put into making
this.
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