Name: Kobe Chinatown
Address: Kobe, JP

Nankinmachi, also known as Kobe Chinatown, is one of Japan’s three Chinatowns, alongside Yokohama Chinatown and Nagasaki Chinatown. The area consists of a wide variety of Chinese restaurants, supermarkets and shops, with plenty of street food including [Xiao Long Bao](/term/food/xiao-long-bao) and [Peking Duck](/term/food/peking-duck) Rolls.

Nankinmachi mainly consists of two main streets where most of the shops are clustered along, and they intersect in a large plaza with a Chinese-style gazebo. There are also three Chinese-style gates that mark the entrance of Nankinmachi: Chang’an Gate (長安門) in the east, Xi’an Gate (西安門) in the west, and Nanlou Gate (南樓門) in the south. It’s a great place to explore on foot, and grab some street food as you walk around.

People roaming around Kobe Chinatown in Kobe, Hyogo Prefecture

Kobe Chinatown.webp

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Kobe.webp

A small food stand that specializes in [Nama](/term/general/nama) [Annin Doufu](/term/food/annin-doufu) with flavors such as [ichigo milk](/term/food/ichigo-milk), mango, setouchi lemon and more. 

A shop that specializes in croquettes, their popular items include [beef croquette](/term/food/beef-croquette), and [crab cream croquette](/term/food/crab-cream-croquette).

A [xiao long bao](/term/food/xiao-long-bao) specialty shop, these small buns have a thin skin, and are filled with pork broth in the inside, exploding in your mouth.

A shop that specializes in [shen jian bao](/term/food/shen-jian-bao). Don’t miss out on this dish that is crispy on the bottom, and juicy on the inside. 

A takeaway food stand that specializes in [butaman](/term/food/butaman), and often commands long snaking queues.

cafe & bar anthem is an industrial-aesthetic cafe located on the 3rd floor of one of the buildings near Nankinmachi. The cafe boasts a relatively laid back and chill environment, and it’s a great place to rest your legs in the day. Apart from their selection of coffees, they also have three in-house blends of herb teas and a wide variety of desserts.

Rare cheese and lava cake at Cafe & Bar Anthem in Kobe, Hyogo Prefecture

Cafe & Bar Anthem.webp

Kobe: The Port City

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The Meiji Restoration in 1868 brought an end to the [Edo Period](/term/era/edo) and ushered in the [Meiji Era](/term/era/meiji). It arose from the collapse of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) at the end of the [bakumatsu](/term/era/bakumatsu), and the return of power back to the Imperial Family.

The Edo Period lasted from 1603 to 1867 when the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) ruled Japan from the city of [Edo](/term/general/edo), modern day Tokyo. The [shogun](/term/general/shogun) was the de-facto leader of Japan, and the [daimyō](/term/general/daimyo) under him would rule over the various regions. 

The Meiji Era marked the start of Japan's rapid modernization, moving away from a feudal society and adopting industrialization and other Western influences. The Emperor who reigned at the time was posthumously known as Emperor Meiji.

The period at the end of the [Edo Period](/term/era/edo) that led to the fall of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate), and culminated in the [Meiji Restoration](/term/general/meiji-restoration).

During this period, a fleet of American ships led by Matthew Perry forced the bakufu to lift its [Sakoku](/term/general/sakoku) policy, resulting in unrest across Japan over the next few years. This culminated in a rebellion against the bakufu called the Boshin War and eventually the Meiji Restoration in 1868. 

Chuka-ryori is the Japanese adaptation of Chinese cuisine. Some classic dishes include [Mapo Tofu](/term/food/mapo-tofu), [Chahan](/term/food/chahan), and [Gyoza](/term/food/gyoza).

A popular drink and ice-cream flavor. As a drink, it tends to be strawberry-flavored milk. As an ice-cream flavor, it is usually milk and real [ichigo](/term/food/ichigo) mixed together.

Xiao Long Bao is a Chinese dish that is popular in Shanghai, China, and has gained popularity in Japan. It is a small pork bun with a minced pork filling and soup inside the thin skin wrapping.

Shen Jian Bao is a Chinese dumpling dish that is popular in Shanghai, China. The Japanese call it [Yaki](/term/general/yaki) [Xiao Long Bao](/term/food/xiao-long-bao), with a crispy base, and a pork filling with broth inside the skin.

This Chinese dish is commonly found across the three chinatowns in Japan. Although unlike the Chinese version that comes as an entire dish, often times it is served as a simple single wrap in Japan.

Beef Croquettes typically have a deep-fried breaded coating, with a potato filling that is mixed with chunks of beef meat. 

Crab Cream Croquettes typically have a deep-fried breaded coating outside, and a gooey creamy filling that is made with crab meat. Unlike other croquettes, there is no potato filling. 

Butaman is the Japanese name for the classic Chinese pao in [Chuka Ryori](/term/foodCategory/chuka-ryori), a steamed bun with a pork meat filling. 

Annin Doufu is one of the most popular [Chuka Ryori](/term/foodCategory/chuka-ryori) desserts. The dish itself can be rather controversial, with some people loving it and some people absolutely hating it. The name [tofu](/term/food/tofu) refers to the texture and shape, but soy beans are not used at all.

Tofu, also known as bean curd in English, is a solid white block made from the curds of coagulated soy milk. It can vary in terms of shape, texture, and firmness. 

Ichigo is one of Japan's most popular fruits, and is often found in desserts when it is in season during [winter](/term/general/winter) and early [spring](/term/general/spring).

Japan's ichigo tend to be sweeter and less sour than their overseas counterparts, and are commonly produced in Tochigi and Fukuoka Prefectures. 

Stir-fried rice typically with egg and pork, and lightly seasoned with [shoyu](/term/food/shoyu) and [sansho](/term/food/sansho).

A [tofu](/term/food/tofu)  dish from Sichuan, China with minced pork and a spicy sauce.

The Japanese adaptation of Chinese dumplings, these are usually minced pork with [negi](/term/food/negi) in dumpling skin that is pan-fried as [yaki-gyoza](/term/food/yaki-gyoza) or boiled as [sui-gyoza](/term/food/sui-gyoza). Utsunomiya city in Tochigi Prefecture is famed for being Japan's Gyoza City.

Negi is one of the most common condiments used in Japanese cuisine. From [ramen](/term/food/ramen) to [donburi](/term/food-category/donburi), you can find chopped negi in almost every dish.

Shoyu is arguably one of the most fundamental seasonings in Japanese cuisine. Used in cooking almost any sort of dish, or as a dipping sauce for foods such as [sushi](/term/food/sushi). Japanese Shoyu tends to be sweeter than Chinese soy sauce.

[Gyoza](/term/food/gyoza) that is cooked only by boiling.

[Gyoza](/term/food/gyoza) that is lightly pan-fried on only one side, giving it a crispy texture on one side and a soft texture on the other. 

Sansho is a pepper spice with a strong citrus fragrance to it. Like most peppers, it is usually served ground. 

Sushi usually comes with vinegar-marinated [sushi rice](/term/food/sushi-rice), and [neta](/term/general/neta) such as raw seafood or vegetables.

There are primarily four forms of sushi:
* [Nigiri-zushi](/term/food/nigiri-zushi) - The most common type of sushi, the ingredient usually sits on top of a small mound of rice. It's named nigiri because the chef usually squeezes (握る to squeeze) it before serving. 
* [Gunkan-zushi](/term/food/gunkan-zushi) - The rice is wrapped on its sides with seaweed, and the ingredients is placed on top. It's named gunkan because it looks like a battleship (軍艦 gunkan).
* [Maki-zushi](/term/food/maki-zushi) - Small circular rolls of rice wrapped in seaweed with the ingredient in the center, wrapped around by the rice. Usually served in multiples of four or six. It's called maki because it is made as a roll (巻) before being sliced and served on its side.
* [Temaki](/term/food/temaki) - Rice usually served in a cone-folded slice of seaweed, and the ingredients placed in the center. It's designed to be eaten with your hands, so te (手 hand) and maki (巻 roll), and is often translated as a hand roll. 
* [Inari-zushi](/term/food/inari-zushi) - Rice that is tucked into an [inari-age](/term/food/inari-age) with other neta also tucked in including raw seafood.



Ramen is a classic bowl of Japanese noodles, and comes in a wide variety of forms and flavors. Ramen soup primarily consists of three components: the [dashi](/term/food/dashi), the [kaeshi](/term/food/kaeshi), and the [komiyu](/term/food/komiyu). 

Generally, ramen are divided into two main types: [kotteri](/term/general/kotteri) and [assari](/term/general/assari) ramen. 

Kotteri types of ramen are more commonly found around the world, including [tonkotsu ramen](/term/food/tonkotsu-ramen), [miso ramen](/term/food/miso-ramen), [iekei ramen](/term/food/iekei-ramen), and [jiro ramen](/term/food/jiro-ramen). 

Assari types of ramen are commonly found across Japan, including [shoyu ramen](/term/food/shoyu-ramen) and [shio ramen](/term/food/shio-ramen).

Originating from Yokohama, and now popular across Japan, Iekei ramen uses a [tonkotsu](/term/food/tonkotsu) [shoyu](/term/food/shoyu) broth with thick noodles, topped with [chashu](/term/food/chashu) and [nori](/term/food/nori).

Dashi is a soup stock that is one of the key ingredients in Japanese cooking. It is a simple stock usually made from one or two ingredients, with the most common combination being [konbu](/term/food/konbu) and [katsuobushi](/term/food/katsuobushi).

It can be used as the soup stock for soups like [miso soup](/term/food/miso-soup), or as the base for [ramen](/term/food/ramen) and hot pots. As it is high in [umami](/term/general/umami), it is often used as a seasoning liquid in many dishes as well. 

Nigiri-zushi is the arguably the most common form of sushi that you will find today. The sushi chef molds the [su-meshi](/term/food/su-meshi) into an oval shape using the palms of his hand, and then presses down the [neta](/term/general/neta) over the su-meshi. Sometimes, small amounts of [wasabi](/term/food/wasabi) are placed in between the su-meshi and the neta.

Sushi rice is rice seasoned with [rice vinegar](/term/food/rice-vinegar), sugar, salt, and [konbu](/term/food/konbu). It is mainly used in [sushi](/term/food-category/sushi), and sometimes used in [kaisendon](/term/food/kaisendon) as well.

[Abura-age](/term/food/inari-age) that have been cooked in a [dashi](/term/food/dashi) broth, sugar, [mirin](/term/food/mirin), and [shoyu](/term/food/shoyu) giving it a savory sweet taste. It is used in [Kitsune Udon](/term/food/kitsune-udon) and to make [Inari-zushi](/term/food/inari-zushi).

Inari-zushi is a type of [sushi](/term/food/sushi), where the [sushi rice](/term/food/sushi-rice) and other [neta](/term/general/neta) are tucked into an [inari-age](/term/food/inari-age).

Shoyu Ramen is type of [ramen](/term/food/ramen) that typically comes in a clear brown [shoyu](/term/food/shoyu) based broth. It is the original style of ramen, and is sometimes also called [chuka-soba](/term/food/chuka-soba).

Tonkotsu Ramen is one of the most popular style of [ramen](/term/food/ramen), typically with a cloudy white [tonkotsu](/term/food/tonkotsu) broth and thin straight noodles.

It is sometimes also called Hakata Ramen (博多ラーメン), due to commonality of it in [Fukuoka](/link/place/kyushu/fukuoka-prefecture/fukuoka) city. Some of Japan's largest ramen chains, Ichiran (一蘭) and Ippudo (一風堂) are tonkotsu ramen chains that originated from Fukuoka.

Shio Ramen is usually an extremely light and clear-tasting type of [ramen](/term/food/ramen). The [shio](/term/food/shio)-based broth tends to be clear and the ingredients that come with it are often very simple. It is the least common of the mainstream ramen types: [Tonkotsu Ramen](/term/food/tonkotsu-ramen), [Shoyu Ramen](/term/food/shoyu-ramen), and [Miso Ramen](/term/food/miso-ramen).

Miso Ramen is a very rich-tasting type of [ramen](/term/food/ramen) that is commonly associated with the [Hokkaido](/link/place/hokkaido) region. The broth is usually a dark brown color made using [miso](/term/food/miso) with curly yellow noodles. 

Temaki is a type of [makizushi](/term/food/makizushi) that is rolled into a cone, rather than the usual cylinder. Due to its shape as a cone that can be held in your [hand](/term/general/hand), it is named *te-maki* (手巻き, hand roll)

Jiro Ramen is a type of thick and heavy ramen that originated from the ramen stall, Ramen Jiro, and has since been offered at other shops as well. Jiro Ramen is defined by its huge portions, typically bowls overflowing with [moyashi](/term/food/moyashi), cabbage, [se-abura](/term/food/se-abura), garlic, [chashu](/term/food/chashu), atop a bowl of thick [tonkotsu](/term/food/tonkotsu) broth and thick noodles. Do note that if you are a light eater, this is not for you. The noodles are thicken, the soup is oily and salty, and the portions are huge, and they are definitely not for the faint of heart.

The Kaeshi is a type of [tare](/term/food/tare) commonly used as the base to form the soup for [ramen](/term/food/ramen) together with [dashi](/term/food/dashi). Kaeshi is typically made from a mix of [shoyu](/term/food/shoyu), sugar, and [mirin](/term/food/mirin).

Komiyu is one of the key components of a [ramen](/term/food/ramen) broth, and is often used to accent the base flavours.

Konbu is a type of edible kelp, often sold in a dried form. It is commonly used as the base for soup stocks or to make [dashi](/term/food/dashi), and it is not usually directly eaten.

Nori is a type of dried edible seaweed and is commonly eaten as-is. It is usually found in [sushi](/term/food-category/sushi) or as a topping on ramen [ramen](/term/food/ramen).

Miso soup is arguably the most common type of soup in Japanese cuisine. It typically consists of [dashi](/term/food/dashi) stock is mixed together with [miso](/term/food/miso) paste. It is commonly served with [tofu](/term/food/tofu) and [wakame](/term/food/wakame).

Chūka soba was one of the original names for ramen, a dish which originated from China. Chūka (中華) means Chinese, and soba (そば) is a type of Japanese noodle dish. The term chūka soba became popular in the late 1940s, and the term ramen became popular in the late 1950s.

Today, chūka soba tends to refer to a more traditional type of ramen made with a soy sauce broth, served with chasiu (チャシウ), roasted pork, and with wheat noodles. It is sometimes used interchangeably with shoyu ramen (醤油ラーメン).

Wasabi, also known as Japanese horseradish, is commonly served as a green-colored paste. The paste is created by grating the stem of the plant, with the taste being similar to that of the pungency from horseradish and mustard. 

Some restaurants in wasabi growing area might also serve wasabi as the stem with a grater for you to grate it fresh. As wasabi is only grown in Japanese, most restaurants overseas actually serve horseradish with green coloring as a subsitute.

Mirin is sweetened cooking [sake](/term/food/ryori-sake) and is one of the three key Japanese condiments alongside [shoyu](/term/food/shoyu) and [sake](/term/food/ryori-sake). 

The most common type of mirin is *Hon-Mirin* (本みりん, lit. Real Mirin) and has around 14% alcohol content.

Katsuobushi is a pink and extremely thin shaving of [katsuo](/term/food/katsuo) that has been simmered, smoked, and fermented. Along with [konbu](/term/food/konbu), it is one of the main ingredients in [dashi](/term/food/dashi). You can also commonly find katsuobushi as a topping on [okonomiyaki](/term/food/okonomiyaki) or [takoyaki](/term/food/takoyaki).

Miso is a thick fermented soy bean paste. It is a traditional Japanese seasoning and can be used for marinating, directly in cooking, or mixed in soup. It is usually salty, although the exact taste differs based on what other ingredients are mixed in. 

One of the most common uses is for [miso soup](/term/food/miso-soup).

Chashu is one of the classic toppings on [ramen](/term/food/ramen) and can come in many shapes, with the classic one being the round one.

Shio is often used as the sole seasoning for dishes like [yakitori](/term/food/yakitori), [tempura](/term/food/tempura) and higher-end [tonkatsu](/term/food/tonkatsu). 

Most commonly it is a [shoyu](/term/food/shoyu) and [mirin](/term/food/mirin) based dipping sauce. 

A type of [udon](/term/food/udon) with a slice of [inari-age](/term/food/inari-age) on it.

Tonkotsu refers to pork bones, and is commonly used to make [tonkotsu ramen](/term/food/tonkotsu-ramen). 

Due to its similar writing and pronunciation, foreigners tend to mix it up with [tonkatsu](/term/food/tonkatsu), an entirely different dish.

Kaisendons are typically rice bowls with [sashimi](/term/food/sashimi) on top. The rice is usually regular white rice, but some shops offer it with [sushi-rice](/term/food/sushi-rice).

Rice Vinegar is a type of vinegsar made from rice and is often used for making [sushi rice](/term/food/sushi-rice). 

Moyashi refers to beansprouts which are commonly eaten as toppings on [miso ramen](/term/food/miso-ramen) or in [teppanyaki](/term/food/teppanyaki).

Makizushi refers to sushi rolls that are typically [neta](/term/general/neta)  wrapped in [sushi rice](/term/food/sushi-rice) that is turn wrapped in [nori](/term/food/nori). They are typically sliced up before serving. 

There are multiple varieties of makizushi depending on the thickness of the roll. 

Se-abura is the upper fatty part of roast pork, and is often used to give richness in [ramen](/term/food/ramen), especially [shoyu ramen](/term/food/shoyu-ramen).

Katsuo, also called Skipjack Tuna, is commonly eaten as [sashimi](/term/food/sashimi) or grilled. It is also  used to make [katsuobushi](/term/food/katsuobushi) one of the key ingredients in [dashi](/term/food/dashi).

One of Japan's three common noodle types alongside ramen and soba, udon noodles are thick white noodles. They can be eaten in a hot kake (かけ) broth, or cold in a zaru (ざる) sauce. A common alternative is the bukakke (ぶっかけ) broth, which usually consists of a shoyu (醤油 soy sauce) broth poured onto the noodles. 

Some of the regional varieties include:
* [Sanuki Udon](/term/food/sanuki-udon) - A chewy type of udon that originates from Kagawa Prefecture
* Mizusawa Udon (水沢うどん) - Typically served cold with a shoyu or sesame-based dipping sauce, this type of udon can be found in Gunma Prefecture
* [Inaniwa Udon](/temr/food/inaniwa-udon) - Unlike other types of udon, Inaniwa Udon is usually extremely thin and smooth, and takes about four days to be made by hand. 

A pork cutlet that is breaded in [panko](/term/food/panko) and deep-fried. It can be served by itself with rice on the side in a [teishoku](/term/general/teishoku), on rice and topped with eggs in a [katsudon](/term/food/katsudon), or together with [Japanese Curry](/term/food/japanese-curry) in [katsu curry](/term/food/katsu-curry). They typically come in a choice of [Rosu Katsu](/term/food/rosu-katsu) or [Hire Katsu](/temr/food/hire-katsu).

Okonomiyaki is a dish in which vegetables are diced, cooked on a hotplate, mixed with a flour mixture, cooked till solid on both sides, and finally, topped with a tangy sweet sauce, mayonnaise, [nori](/term/food/nori) and [katsuobushi](/term/food/katsuobushi). 

Wakame is type of edible kelp that is commonly eaten in [miso soup](/term/food/miso-soup). It is also often translated as "seaweed". Unlike [konbu](/term/food/konbu), it is usually directly eaten, and unlike [nori](/term/food/nori), it is usually served cooked. 

Sashimi usually consists of slices of seafood served raw, and usually dipped lightly in [shoyu](/term/food/shoyu).

Yakitori usually involves skewers of meat (typically chicken) as well as vegetables that are grilled, and seasoned with either [shio](/term/food/shio) or [tare](/term/food/tare).

Deep-fried [kaisen](/term/food-category/kaisen), most commonly [ebi](/term/food/ebi), and [yasai](/term/food-category/yasai), such as [kabocha](/term/food/kabocha) and [imo](/term/food/imo), in a light-batter.

Onigiri are usually rice balls with a [gu](/term/general/gu) inside that can include [salmon](/term/food/salmon), tuna mayo, or [mentaiko](/term/food/mentaiko). It is also wrapped with a piece of [nori](/term/food/nori).

Takoyaki are [tako](/term/food/tako) balls cooked on a grill fresh to order, with a solid outside layer of flour, and a gooey filling of tako. They typically come topped with [katsuobushi](/term/food/katsuobushi), [nori](/term/food/nori) flakes, mayonnaise, and takoyaki sauce, a savoury sweet sauce. 

Teppanyaki generally refers to any sort of dishes that are cooked on a hot plate. It can also refer to a particular style of restaurant where customers sit around a giant hot plate, with the chef cooking dishes tableside atop the hot plate. 

Katsu Curry is one of the most popular forms of [curry rice](/term/food/curry-rice), served with a [tonkatsu](/term/food/tonkatsu) on top.

Commonly found as a [neta](/term/general/neta) in [sushi](/term/food-category/sushi) or served grilled, salmon is one of the most popular fishes amongst tourists and younger Japanese. The actual Japanese name is *Sake* or *Shake* (鮭), although the [katakana](/term/general/katakana) version *Sāmon* (サーモン) is more common.

Katsudon is a [donburi](/term/food-category/donburi) topped with [tonkatsu](/term/food/tonkatsu) in a [tamago-toji](/term/food/tamago-toji) style.

Tako are commonly eaten in Japanese cuisine, typically in stir-fry items or in [sushi](/term/food/sushi).

Ebi is one of the most common shellfish used in Japanese cuisine.

Japanese curry is actually one of the most commonly consumed dishes in Japan, and was originally brought from India to Japan by the British. It was later popularized as a dish in the Japanese navy, and the common Japanese variant stands by itself as a unique dish which is usually a thick gravy with vegetables and meat.

A [tonkatsu](/term/food/tonkatsu) that uses the loin cut of pork, typically with a layer of fat on the side, leading to meat that is juicier and fattier.

Panko are Japanese style breadcrumbs that are light and fluffy, used to make deep-fried dishes like [tonkatsu](/term/food/tonkatsu) or mixed into a [hamburg](/term/food/hamburg).

A popular vegetable in Japan, it can be served stewed or as a [tempura](/term/food/tempura).

A popular vegetable that is commonly eaten roasted in [yaki-imo](/term/food/yaki-imo), fried in [tempura](/term/food/tempura), or in desserts. 

 - Mentaiko is cod roe that has been salted and spiced with [togarashi](/term/food/togarashi), and is also called karashi-mentaiko (辛子明太子, Spicy mentaiko). It is commonly eaten with [onigiri](/term/food/onigiri) as well as, more recently, with pasta. The non-spicy version is called [Tarako](/term/food/tarako).

The most popular type of udon in Japan, it is characterized by its thick and chewy [udon](/term/food/udon) noodles. It is named after [Sanuki](/term/place/sanuki-province), the former name for [Kagawa Prefecture](/link/place/shikoku/kagawa).

Tarako is salted cod roe, with the spicy version being [Mentaiko](/term/food/mentaiko).

A cooking method where food is usually cooked in a [dashi](/term/food/dashi) broth, and then topped with an [egg](/term/food/egg) at the end so it doesn't fully solidify. The [katsudon](/term/food/katsudon) and [oyakodon](/term/food/oyakodon) are examples of this. It can also be used to make a clear soup, with an egg dropped into it. 

Togarashi can refer to all sorts of peppers, including bell peppers and chili peppers. Most commonly, it's used to refer to the red chili peppers used to make [shichimi](/term/food/shichimi) and [ichimi](/term/food/ichimi). Bell peppers are usually referred to as [piiman](/term/food/piiman).

Hamburgs are meat patties made of a mixture of ground beef and pork, [tamanegi](/term/food/tamanegi), and [panko](/term/food/panko). They are typically grilled, topped with a [demi-glace sauce](/term/food/demi-glace/sauce) and eaten with rice. 

Yaki-imo is an [imo](/term/food/imo) that has been roasted, and is usually served in the skin. It is a popular snack from [yatais](/term/food/yatai) and can be also be found at [matsuris](/term/general/matsuri).

Curry rice is a classic Japanese staple, typically served on a plate with rice on one side and [Japanese curry](/term/food/japanese-curry) on the other. It can come with a variety of toppings including [tonkatsu](/term/food/tonkatsu), [hamburg](/term/food/hamburg), or an omelette.

Oyakodon consists of stewed [tori-niku](/term/food/tori-niku), topped with [tamago](/term/food/tamago) in a [tamago-toji](/term/food/tamago-toji) style over rice.   

Shichimi is a chili powder that can be found on the table of almost every Japanese restaurant. It typically consists of a blend of seven ingredients: [ichimi](/term/food/ichimi),  [sansho](/term/food/sansho), roasted orange peel, [kuro-goma](/term/food/kuro-goma) and [goma](/term/food/goma), [shiso](/term/food/shiso), [nori](/term/food/nori), and hemp seeds.

Ichimi is ground [togarashi](/term/food/togarashi), and is a chill powder that can be often found alongside [shichimi](/term/food/shichimi). 

Piiman are commonly used in Japanese cooking, including in dishes like [tempura](/term/food/tempura). It is, however, a very controversial dish, with people divided between loving it and hating it.

Tamanegi are the typical onions used in western cooking, and typically refer to brown or yellow onions.

Chicken, as with most other parts of the world, is one of the most popular meats in Japan, commonly used in [yakitori](/term/food/yakitori), [oyakodon](/term/food/oyakodon), and more.

Kuro-goma is commonly used in desserts, as a type of flavoring, or sprinkled on top of certain dishes as a condiment.

Goma is a common ingredient in Japanese cooking, used in things like [shichimi](/term/food/shichimi) or [goma-abura](/term/food/goma-abura).

Tamago are an important part of Japanese cooking, and can even be eaten raw, like in [Tamago Kake Gohan](/term/food/tamago-kake-gohan) or cooked using [Tamago Toji](/term/food/tamago-toji) or [Tamagoyaki](/term/food/tamagoyaki).

Shiso is a type of perilla leaf commonly used in Japanese cuisine. It can be ground, or served as a whole leaf. The leaf itself has a strong pungent taste.

A popular appetizer, tamagoyaki is a Japanese rolled  omelette that can come savory or sweetened. At izakayas, it tends to come savory, while at sushi shops it is likely to come sweetend.

[Tamago](/term/food/tamago) are beaten and mixed together with the dashi broth, before being cooked like an omelette and rolled up to produce its shape. 

A common ingredient made from [goma](/term/food/goma) that has a strong fragrance to it. It's especially common in [chuka-ryori](/term/general/chuka-ryori).

Tamago Kake Gohan is a classic Japanese breakfast dish that consists of just a bowl of rice, a raw [tamago](/term/food/tamago) added to it, some [shoyu](/term/food/shoyu) poured over it, and then mixed.

Nama can typically refer to something being raw or fresh. For example, Nama Cream (生クリーム) means fresh cream, while Nama-gaki (生牡蠣) means raw oysters.

Yaki can refer to a wide-range of cooking methods, most commonly pan-frying, stir-frying, or grilling. 

Japan's spring typically runs from April to May, with temperatures ranging between 15 to 30°C. It is often marked by the blooming of [sakura](/term/general/sakura) and bright green leaves.

Japan's winter typically runs from December to March, with temperatures ranging between -5 to 15°C. Snowfall tends to be more common on the [Sea of Japan](/term/place/sea-of-japan) side of Japan, and the northern regions like Tohoku and Hokkaido. Cities such as [Tokyo](/link/place/kanto/tokyo-prefecture/tokyo) get little to no snowfall.

Sakura are cherry blossoms, and are considered the national flower of Japan. They tend to bloom only for a short few weeks at the start of Spring (around April).

One of the words for ingredient in Japanese, other words include [zairyo](/term/general/zairyo) and [gu](/term/general/gu). Neta is typically the word used when talking about [sushi](/term/food-category/sushi) ingredients.

Kotteri is typically used to describe things that are thick or dense. For example, Kotteri [Ramen](/term/food/ramen) usually refers to the richer types of ramen like [tonkotsu ramen](/term/food/tonkotsu-ramen).

Assari is typically used to describe things that are lighter or less dense. For example Assari [Ramen](/term/food/ramen) usually refers to the lighter types of ramen like [shoyu ramen](/term/food/shoyu-ramen). 

One of the five basic tastes, it typically comes off as savory and can be found in broths and cooked meats.

The term used for fillings like in [sando](/term/food/sando and [onigiri](/term/food/onigiri), or even spreads on top of toast.

A teishoku usually involves a main dish, together with side dishes like [miso soup](/term/food/miso-soup) and [tsukemono](/term/food/tsukemono).

Matsuri is a traditional Japanese festival with dance and music, many of which have continued on for centuries. Many regions and cities have their own local matsuris, and many matsuris are also tied to [shrines](/term/general/shrine) as Shinto celebrations. 

Today, [Natsu Matsuri](/term/general/natsu-matsuri) are festivals common in [summer](/term/general/summer) with food stalls and [hanabi](/term/general/hanami) celebrations.

The Tokugawa Shogunate (also called the Edo Shogunate) was the military government of Japan during the [Edo Period](/term/era/edo), and was led by the [shogun](/term/general/shogun) from the [Tokugawa Clan](/term/general/tokugawa-clan).

Shoguns were the military leaders of Japan, nominally appointed by the Emperor. The position is typically hereditary, and the government of the Shogun is called the [Shogunate](/term/general/shogunate). 

There have been multiple Shogunates over the course of history, with the final Shogunate being the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) that ended in 1867 with the return of power to the Emperor in the [Meiji Restoration](/term/general/meiji-restoration).

Edo is the former name for Tokyo, used up to 1868 when it was renamed to *Tōkyō* (東京, lit. Eastern Capital) by the government. It became the de-facto capital from 1603 during the [Edo Period](/term/era/edo) as the seat of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate).

Hanami refers to the Japanese custom of enjoying the beauty of flowers. Colloquially, hanami now refers to having a picnic or party while enjoying the view of [sakura](/term/general/sakura).

Natsu Matsuris are [summer](/term/general/summer) festivals held annually across Japan. Today, they typically consist of song, dance, floats, [yatai](/term/general/yatai), and [hanabi](/term/general/hanabi) performances.

Traditionally, these festivals were held to pray for bountiful harvests, worship the [kami](/term/general/kami), and ward away diseases.

The daimyō were generally regional lords that controlled military, police, and economic power in the area that they ruled. Most commonly, the term daimyō is used to refer to the regional lords during the [Edo Period](/term/era/edo) that would report to the [Tokugawa Shogunate](/term/general/tokugawa-shogunate). They were abolished in 1868 during the [Meiji Restoration](/term/event/meiji-restoration) that saw the fall of the Tokugawa Shogunate and Japan’s feudal system.

Japan's summer typically runs from June to August, with temperatures ranging between 25 to 40°C. It also tends to be the rainiest time of year, especially in June when it is known as [tsuyu](/term/general/tsuyu).

Shrines are places of worship for the [Shinto](/term/general/shinto) religion, and usually enshrine one or more deities. They are different from [temples](/term/general/temple) which are places of worship for the [Buddhist](/term/general/buddhism) religion.

The Tokugawa Clan is a dynasty that ruled Japan as the [shoguns](/term/general/shogun) through the [Edo Period](/term/era/edo). 

The Shogunate, also called the Bakufu, is used to refer to a government led by the [shogun](/term/general/shogun).

The indigenous religion of Japan, the central belief is that [kami](/term/general/kami), supernatural beings, inhabit all things including nature. 

The kami are deities from the [Shinto](/term/general/shinto) religion and are said to inhabit all things, and are also said to have created all nature and human life.

Temples are places of worship for followers of [Buddhism](/term/general/buddhism).

Buddhism is a religion that focuses on the teachings of the [Buddha](/term/general/buddha). The central tenet revolves around people letting go of their worldly desires.

Hanabi are common in Japan, especially during the summer period at [Natsu Matsuris](/term/general/natsu-matsuri). Large hanabi displays are called [Hanabi Taikai](/term/general/hanabi-taikai) and can involve tens of thousands of fireworks. Typically, when a firework bursts in the sky, the Japanese would shout out *Tamaya* (たまや), which is the name of a [Edo Period](/term/era/edo) hanabi vendor.

Yatai are typically streetside food vendors that serve food out of pushcarts or temporary stores. They are commonly found during [matsuris](/term/general/matsuri), or in cities like Fukuoka.

Tsuyu refers to Japan's rainy season from early-June to around mid-July. During this season, it can rain four to five times in a week. 

In recent years, the tsuyu season has been shifting later and later each year, lasting up till late-August.

The Buddha, Siddhartha Gautama, was an Indian prince from South Asia who later gave up his title and founded the religion of [Buddhism](/term/general/buddhism) in the 6th or 5th century BCE. 

Hanabi Taikai are typically large [hanabi](/term/general/hanabi) displays held in summer. They can last up till an hour long, with tens of thousands of hanabi, depending on the scale of the display.

Sakoku refers to the policy of national isolation from 1633 to 1853 during the [Edo Period](/term/era/edo) (also called the Sakoku Period) by the Tokugawa Shogunate that cut off almost all diplomatic and trade relations with other countries. 

No foreigners were allowed to enter, and no Japanese were allowed to leave. Certain exceptions were allowed, such as the trade with the Dutch and Chinese in Nagasaki. 

The sea on the northern side of Japan, between Japan and countries like Russia and South Korea.

The Sanuki Province was located in what is modern day [Kagawa Prefecture](/link/place/shikoku/kagawa). It was replaced by the Sanuki Domain during the [Edo Period](/term/era/edo), that was in turn replaced by Kagawa Prefecture during the [Meiji Period](/term/era/meiji).

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