Japanese Popular Culture

The idea of the sword-wielding samurai, beholden to a strict ethical code and trained in deadly martial arts, dominates popular conceptions of the samurai. As early as the late 17th century, they were heavily featured in literature, art, theater, and even comedy. This book gives listeners access to the real samurai as they lived, fought, and served. Much as they capture the modern imagination, the samurai commanded influence over the politics, arts, philosophy, and religion of their own time, and controlled Japan from the 14th century until their demise in the mid-19th century.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Rice has been an important part of the lives of Japanese people since ancient times.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

Natto is a traditional Japanese food made from fermented soybeans.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".

Currently, okonomiyaki can be broadly divided into Kansai and Hiroshima styles.