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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]
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 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.
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Ramen is a Japanese dish that consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso. Ramen dishes often include toppings such as sliced pork (チャーシュー, chāshū), dried seaweed (海苔, nori), fermented bamboo shoots (メンマ, menma), and green onions (葱 ...
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.
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