Known as a winter delicacy, monkfish liver is steamed and served with ponzu sauce, giving it a creamy, umami flavor.

A bowl of rice topped with plenty of fresh salmon roe. The crunchy texture and sweet-salty flavor of the salmon roe are irresistible.

A local dish from Yamagata Prefecture, this hot pot dish is made by simmering taro and beef. It is a popular autumn delicacy.

A tiered box dish of grilled eel served on top of rice. The sweet and spicy sauce and fragrant eel are exquisite.

A thick noodle dish made from wheat flour. There are many variations, such as hot kake udon and cold zaru udon.

Shrimp tempura is deep-fried in batter. You can enjoy the crispy batter and plump shrimp.

A classic winter dish of various ingredients simmered in dashi. Daikon radish, eggs, and konnyaku are popular.

Chicken seasoned with soy sauce and garlic and deep fried. Crispy on the outside and juicy on the inside.

A bowl of rice topped with crispy pork cutlet and egg. Very filling and satisfying.

A dish of burdock and carrots stir-fried with sweet and spicy sauce. It has a crunchy texture that is appealing.

This is a New Year's dish made by boiling chestnuts and sweet potatoes in a sweet sauce and then straining them, giving it a sweet and fluffy texture.

A dish of grilled skewered ingredients. There are many variations, such as yakitori and grilled vegetables.

A vegetarian dish of stewed vegetables and tofu with a mild flavor from the dashi stock.

A stew of ingredients wrapped in kelp. A standard dish in New Year's cuisine.

Mackerel stewed in miso. The rich miso sauce soaks into the fish, making it delicious.

A bowl of rice topped with plenty of fresh whitebait. Simple yet rich in the flavor of the sea.

A hot pot dish of beef, vegetables, and tofu simmered in a sweet and spicy sauce. It is usually eaten dipped in egg.

This dumpling is made with shrimp and has a chewy texture, and is delicious when freshly steamed.

Food steamed in a bamboo steamer, resulting in plump and tender vegetables and seafood.

A noodle dish made with buckwheat flour. It can be enjoyed in any season, either cold zaru soba or hot kakesoba.

A Kansai specialty made by putting octopus in a wheat flour dough and baking it into a ball. It goes well with sauce and mayonnaise.

Octopus mixed into rice for this rice dish. The octopus's delicious flavor and slightly sweet seasoning are appealing.

A food made from small dried sardines. It is often eaten boiled in soy sauce or on rice.

Chicken meat is kneaded into balls and served baked or in a hotpot.

A dish of various ingredients deep fried in batter. Shrimp, vegetables, and whiting are the most common.

Pork cutlets that are breaded and deep fried, typically eaten with shredded cabbage and sauce.

A vinegared dish of daikon radish and carrots tossed in vinegar. It is often served as a New Year's dish.

Warm soba noodles topped with sweet and spicy simmered herring and a rich dashi broth.

Pickles made with rice bran, a dish that brings out the delicious flavor of the vegetables.

This okonomiyaki is made with plenty of spring onions. It's simple, but you can still enjoy the flavor of the spring onions.

A thick soup made from simmered root vegetables. A local dish from Niigata Prefecture.

Conger eel is known as a summer delicacy and is used in dishes such as scalding and hot pot cooking.

A dish of hijiki seaweed simmered with tofu and vegetables. It is nutritious and healthy.

Dried fish is a preserved food made by salting fresh fish or seafood and drying it in the sun and wind.

Thinly sliced fresh fugu sashimi, typically served with ponzu sauce.

This tofu is molded into a hexagonal shape, making it a dish that is also visually appealing.

A local dish from Fukui Prefecture made by salting and fermenting mackerel, it has a strong salty taste and a unique flavor.

A local dish from Yamanashi Prefecture made with thick noodles and vegetables simmered in miso. It's hearty and will warm you up.

A bowl of rice topped with plenty of fresh tuna, served simply with soy sauce and wasabi.

A classic soup with miso, tofu, and wakame seaweed. It goes great with rice.

This refers to all steamed dishes. Steaming fish and vegetables brings out the flavor of the ingredients.

Tarako seasoned with chili peppers is perfect as a side dish for rice or as a rice ball filling.

A local dish from Fukuoka Prefecture made by simmering beef tripe and vegetables, with a soup flavored with garlic and chili peppers.

A dish of skewered chicken grilled and seasoned with salt and sauce.

This simple dish is made by heating tofu in kelp stock and serving it with ponzu sauce and other condiments. It's healthy and simple.

A hot pot dish with a variety of ingredients simmered together, containing plenty of seafood and vegetables.

A popular Chinese dish of noodles simmered in soup, available in a variety of flavors including miso, soy sauce, salt, and pork bone.

A local Hokkaido dish made from thinly sliced frozen fish, with a crunchy texture.

This mochi is made from grated lotus root and has a chewy texture.

Pickles made with wasabi. Great to eat with rice or as a snack with alcohol.