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Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
Asako Kishi (岸 朝子, Kishi Asako, November 22, 1923 – September 22, 2015) was a Japanese culinary critic, journalist, and publisher, best known for her role as a guest judge on Iron Chef. [ 1 ] [ 2 ]
Donburi (丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi") is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi.
Chiizu gyudon (Japanese: チーズ牛丼, Hepburn: Chīzu gyūdon, lit. ' Cheese beef bowl ' ) , or simply Chigyu ( Japanese : チー牛 , Hepburn : Chī gyū ) is a Japanese internet slang term used to refer to so-called " otaku ", and "uncool", "introverted" and "gloomy" people.
Yoshinoya in Nagoya. In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving (並盛, namimori, or nami), large-serving (大盛, ōmori), or extra-large-serving (特盛, tokumori) [9] beef bowls, pork bowls (豚丼, butadon), [10] raw eggs (to stir and pour on top, sometimes ...
That was when he made a bold decision. “We sold Extreme Croquettes at the price of JPY270 ($1.80) per piece… The beef in them alone costs about JPY400 ($2.70) per piece,” Nitta explained.
Nikujaga (肉じゃが, lit. 'meat [and] potatoes' [a]) is a Japanese dish of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with ito konnyaku and vegetables like carrots. [1] Nikujaga is a kind of nimono. It is usually boiled until most of the liquid has been reduced. [2]