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Because of this, Hokkaido's residents began eating the meat from sheep that they sheared for their wool. There is a dispute over from where the dish originated; candidates include Tokyo, Zaō Onsen, and Tōno. [4] The first jingisukan dedicated restaurant was a Jingisu-sō (成吉思荘, "Genghis House") that opened in Tokyo in 1936. [5]
Japanese cuisine encompasses the regional and traditional foods of Japan, ... Yūbari melon) is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, ...
Salmon ruibe in Hokkaido. Genghis Khan Barbecue - lamb and vegetables, barbecued, often at the table.; Ishikari-nabe [] - a nabemono dish of salmon pieces stewed with vegetables in a miso-based broth.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Ainu meal with a small dish of mefun (top center). Mefun (めふん) is a local delicacy from Hokkaidō, Japan.Originally an Ainu dish, it consists of the kidney of chum salmon pickled in a salt solution until a dark brownish black. [1]
The horsehair crab, Erimacrus isenbeckii (Japanese: ケガニ, kegani), is a species of crab which is found mainly in the Northwest Pacific, around the Hokkaido coast in the Sea of Okhotsk and the Western Bering Sea and is an important commercial species used in Japanese cuisine.
Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia. The cuisine differs markedly from that of the majority Yamato people of Japan . Raw meat like sashimi , for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling , roasting and curing to prepare meat.
Ikameshi. In 1941 during World War II when food rations had a shortage of rice, Mori Station ekiben vendor Abeshoten (now Ikameshi Abeshoten) decided to use the plentiful Japanese flying squid that were being caught at the time as a way to ration the supply of rice.