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data-clarity-region="article"><div class="p-articleHead c-postTitle"><h1 class="c-postTitle__ttl">Sukiyaki (すき焼き)</h1><time class="c-postTitle__date u-thin" datetime="2025-02-01" aria-hidden="true"><span class="__y">2025</span><span class="__md">2/01</span></time></div><div class="p-articleMetas -top"><div class="p-articleMetas__termList c-categoryList"><a class="c-categoryList__link hov-flash-up" href="https://www.foodinjapan.org/category/kansai/" data-cat-id="6">Kansai </a><a class="c-categoryList__link hov-flash-up" href="https://www.foodinjapan.org/category/kansai/hyougo/" data-cat-id="202">Hyougo </a></div><div class="p-articleMetas__times c-postTimes u-thin"><time class="c-postTimes__posted icon-posted" datetime="2021-05-05" aria-label="公開日">2021年5月5日</time><time class="c-postTimes__modified icon-modified" datetime="2025-02-01" aria-label="更新日">2025年2月1日</time></div></div><figure class="p-articleThumb"><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.avif " sizes="(min-width: 960px) 960px, 100vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.webp " sizes="(min-width: 960px) 960px, 100vw" type="image/webp"><img data-lazyloaded="1" src="data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI5MDAiIGhlaWdodD0iNjAwIiB2aWV3Qm94PSIwIDAgOTAwIDYwMCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.jpg" height="600" width="900" data-sizes="(min-width: 960px) 960px, 100vw" class="p-articleThumb__img sp-no-webp" alt="壽喜燒sukiyaki" > </picture></figure><div class="post_content"><p>Imagine sitting around a table with your family or friends, enjoying a steaming pot of delicious food cooked right in front of you. This is the experience of sukiyaki, a traditional Japanese dish that is popular especially in winter. Sukiyaki is a type of nabemono (one-pot dish) that consists of thinly sliced beef and various vegetables simmered in a sweet and savory broth. If you are looking for a warm and cozy way to enjoy Japanese cuisine, sukiyaki might be the perfect choice for you.</p><h2 class="wp-block-heading" id="introduction-to-sukiyaki">INTRODUCTION TO SUKIYAKI</h2><p>Sukiyaki is a traditional Japanese food that originated in the late Edo period in Kobe City, <a href="https://foodinjapan.org/category/kansai/hyougo/">Hyogo prefecture</a> in the Kansai region. However, before the Edo period began, there was a dish knew by some called “fish sukiyaki.” Sukiyaki consists of thinly sliced beef, leeks, shiitake mushrooms, and tofu in dashi known as “Warishita” grilled and boiled in a soy sauce and sugar within an iron pot. </p><p>Indeed, the Japanese enjoy a wide variety of hot pot dishes called nabemono. Some of the popular nabemono dishes are Sukiyaki, Shabu Shabu, Yudofu, and Oden. <a href="https://foodinjapan.org/kansai/himeji-oden/">Himeji Oden</a> is also one of the specialties of Hyogo prefecture alongside Sukiyaki. In fact, the Japanese embrace these dishes to combat long winter months or gloomy rainy days. We will get to know Sukiyaki in this article and learn its two styles; the Kansai-style Sukiyaki and the Kanto-style Sukiyaki. </p><h2 class="wp-block-heading" id="etymology">ETYMOLOGY</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/27604cf0-vecteezy_sukiyaki-or-shabu-hot-p.jpg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/27604cf0-vecteezy_sukiyaki-or-shabu-hot-p.jpg" alt="Sukiyaki すき焼き"/></figure><p>The word “Sukiyaki” consists of two root words; suki and yaki. The literal meaning of sukiyaki is “grilling (焼, <em>yaki</em>) on a plowshare (鋤, <em>suki</em>),” referring to the time when Buddhist customs grilled meat outdoors.</p><h2 class="wp-block-heading" id="what-is-sukiyaki">WHAT IS SUKIYAKI?</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/57731ec3-mie-free-virtual-event-sukiyaki-.jpg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/57731ec3-mie-free-virtual-event-sukiyaki-.jpg" alt="Sukiyaki すき焼き"/></figure><p>Sukiyaki is a traditional Japanese food specifically in Hyogo prefecture, Kansai region. It is a kind of <em>nabemono</em> (one-pot dish) cooked at the dining table. They slowly simmered the ingredients in a shallow iron pot in a mixture of soy sauce, sugar, and <em>mirin</em> (sweet rice wine). Sukiyaki consists of thinly sliced beef, leeks, shiitake mushrooms, and tofu in dashi known as “Warishita” grilled and boiled in a soy sauce and sugar within an iron pot. </p><p>Before eating it, locals recommended dipping the ingredients in a small bowl of raw, beaten egg. Furthermore, Sukiyaki can vary depending on their styles or cooking method. Locals served it with bowls of steamed rice. Generally, sukiyaki is a dish for the colder days of the year and commonly on the menu of <em>bōnenkai,</em> a Japanese year-end party. Additionally, the Japanese prepared sukiyaki for special occasions and family celebrations.</p><h2 class="wp-block-heading" id="sukiyaki-history">SUKIYAKI HISTORY</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/8dfacc3e-sukiyaki-pork-served-with-suki-s-1.jpg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='400'%20viewBox='0%200%20600%20400'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/8dfacc3e-sukiyaki-pork-served-with-suki-s-1.jpg" alt="Sukiyaki すき焼き"/></figure><p>There are many theories about the origin of Sukiyaki. The first theory says that Japanese commonly do not eat beef in Japan until the Tokugawa shogunate. In wartime, however, many soldiers received beef to build up their strength for battle. Returning with an appetite for beef, the soldiers cooked it on plowshares over hot coals outside the house.</p><p>Meanwhile, the second theory says that the origin of Sukiyaki dates back to the Edo period. In the recipe book of the Edo period called “Cooking Conflict” in the first year of culture (1804), there is a specific description of “plow-yaki.” Written as a so-called grilled dish that heats chicken such as duck, whale meat, fish, etc., by holding a used plow over a fire. Accordingly, there are two kinds of dishes, “Sugiyaki,” boiled in miso of seafood, and “Plowyaki,” which is grilled meat of birds and fish. The prolonged contact with the West during the Meiji era popularized the consumption of beef, and sukiyaki developed in its current form.</p><h2 class="wp-block-heading" id="two-styles-of-sukiyaki">TWO STYLES OF SUKIYAKI</h2><p>There are two styles of cooking methods for Sukiyaki. The Kanto style and the Kansai style. The Kanto-style sukiyaki is a beef pot style made by boiling under a warishita, subsequently, Kansai sukiyaki is a “baking” style in which they baked the meat first, and then add sugar and soy sauce. The essential ingredients and seasonings are almost the same, but the cooking method gives each taste and taste. </p><h3 class="wp-block-heading" id="kanto-style-sukiyaki">Kanto style sukiyaki</h3><p>Kanto style Sukiyaki’s ingredients include soy sauce, mirin, cooking liquor, sugar, dashi, etc., and boil it at once including the meat and vegetables. The Kanto style, in which locals boiled all the meat and ingredients in a pot. It is refer to as “beef pot” instead of “sukiyaki” until the Great Kanto Earthquake, and that is probably the reason why the “pot” looks better in the Kanto style. For more detail on Kanto-style sukiyaki, <span class="swl-marker mark_orange">check <a href="https://foodinjapan.org/kanto/kanto-style-sukiyaki/" target="_blank" rel="noreferrer noopener">here</a>.</span></p><h3 class="wp-block-heading" id="kansai-style-sukiyaki">Kansai style sukiyaki</h3><p>Additionally, the Kansai style Sukiyaki focus on grilling the meat first then seasoning it with soy sauce or sugar. Afterward, adding vegetables and adjusting it with sake or water without using warishita. Thus, this kind of cooking method is the origin of “sukiyaki.” For more detail on Kansai-style sukiyaki, <span class="swl-marker mark_orange">check <a href="https://foodinjapan.org/kansai/kyoto/kansai-style-sukiyaki/">here</a>.</span></p><h2 class="wp-block-heading">SUKIYAKI SAUCE</h2><p>The sauce for sukiyaki is generally called warishita, which is a mixture of soy sauce, sugar, mirin, sake, and other ingredients. The ratio of warishita varies by household or region, but the golden ratio is said to be soy sauce : sugar : mirin : sake = 1 : 1 : 1 : 1 : 1. Warishita can be bought in stores, but you can also make your own.</p><p>Ebara sukiyaki sauce, kikkoman sukiyaki sauce, and various sukiyaki soup base are sold in Japan. It is easy to cook sukiyaki with them.</p><p>You can also prepare the sauce for sukiyaki in different ways. For example, to make it Chinese style, you can add chicken stock powder and oyster sauce to make it more delicious. You can also use the sukiyaki sauce for other dishes. For example, you can marinate chicken thighs in the sauce and make teriyaki chicken.</p><h2 class="wp-block-heading" id="sukiyaki-recipe">SUKIYAKI RECIPE</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/5e177c5d-istockphoto-1299228870-612x612-1.jpeg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='612'%20height='430'%20viewBox='0%200%20612%20430'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/5e177c5d-istockphoto-1299228870-612x612-1.jpeg" alt="Sukiyaki すき焼き"/></figure><p>There are seven (7) standard ingredients for the Sukiyaki recipe. First is the Negi (green onions), cabbage, yaki-tofu, konjac, shirataki noodles, shiitake, crown daisy, and fu (either roasted-fu or fried-fu). There are also four (4) ingredients selected as those with “Excellent cost performance.” Namely, pork and chicken, bean sprouts, Chikuwa, and Hanpen. Consequently, the beef that is ideally used for Sukiyaki is Wagyu beef. This Wagyu beef has the top three brands including <a href="https://foodinjapan.org/kansai/mie/matsusaka-beef/">Matsusaka Beef</a>, Kobe Beef, and <a href="https://foodinjapan.org/kansai/shiga/omi-beef/" target="_blank" rel="noreferrer noopener">Omi Gyu</a> (Omi beef). You can also use Iga beef, Saga beef, Shiraoi beef, Shinshu beef, or even <a href="https://foodinjapan.org/chubu/hida-beef/" target="_blank" rel="noreferrer noopener">Hida Gyu</a> (Hida beef) as the beef for sukiyaki.</p><p>Additionally, about Sukiyaki’s sauce, there is a unique recipe for it. In Kanto-style sukiyaki, locals use Warishita. Warishita is a soup that adds seasonings such as soy sauce, mirin, sugar, and salt to the soup stock. Generally, sukiyaki sauce has the same meaning as warishita. Furthermore, if you make a warishita with the golden ratio called “soy sauce 4: mirin 3: sugar 2: water 1”, you can make a very delicious warishita.</p><h2 class="wp-block-heading" id="how-to-make-sukiyaki">HOW TO MAKE SUKIYAKI?</h2><h3 class="wp-block-heading" id="kanto-style">Kanto-Style</h3><p>First, you can put vegetables such as green onions in the place where you can only boil the warishita, cook it, and then add the meat. In Kanto-style, locals use the same ingredients as the Kansai-style. The difference is the cooking method and the usage of Warishita.</p><div class="swell-block-step" data-num-style="circle"><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Preparation</div><div class="swell-block-step__body"><p>Firstly, cut the ingredients into pieces that are easy to eat.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Making Warishita</div><div class="swell-block-step__body"><p>You can make Warishita with soy sauce, mirin, sugar, sake, or dashi (optional). With the ratio of 4:3:2:1</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l"><strong>Adding Warishita</strong></div><div class="swell-block-step__body"><p>Put an appropriate amount of warishita in a heated sukiyaki pan and simmer the meat with vegetables. The amount of warishita to add is small enough to hide the bottom of the pot if it has a strong taste and the same amount as a regular pot if it has light umami.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Dipping in a beaten egg</div><div class="swell-block-step__body"><p>When it’s cooked, dip it through a beaten egg and eat it.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Adding boiled udon noodles</div><div class="swell-block-step__body"><p>Add boiled udon noodles to the shime, re-season the soup with condensed umami. Then soak it in and eat it. Be careful because it will only become spicy if the seasoning is strong.</p></div></div></div><h3 class="wp-block-heading" id="kansai-style">Kansai-Style</h3><div class="swell-block-step" data-num-style="circle"><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Preparation</div><div class="swell-block-step__body"><p>Cut ingredients such as vegetables and tofu into pieces that are easy to eat.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Adding the ingredients</div><div class="swell-block-step__body"><p>Heat a sukiyaki pan, ground beef, add beef and sprinkle with sugar, soy sauce, sake, etc., as you like.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Eat the meat from the cooked end</div><div class="swell-block-step__body"><p>Eat the meat from the cooked end, either as before it becomes hard or soaked it in a beaten egg.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Adding the other ingredients</div><div class="swell-block-step__body"><p>Add ingredients other than beef, such as vegetables and tofu, and fry. Moisture comes from vegetables, but water, sake, kelp stock, etc., may be added if desired. Adjust the taste with sugar or soy sauce.</p></div></div><div class="swell-block-step__item"><div class="swell-block-step__number u-bg-main"><span class="__label">STEP</span></div><div class="swell-block-step__title u-fz-l">Repeating the steps to finish</div><div class="swell-block-step__body"><p>After cleaning up the vegetables, wipe the pot clean and repeat steps from step 2.</p></div></div></div><h2 class="wp-block-heading" id="difference-between-kanto-style-and-kansai-style">DIFFERENCE BETWEEN KANTO STYLE AND KANSAI STYLE</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='612'%20height='408'%20viewBox='0%200%20612%20408'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/94182c40-istockphoto-1166195716-612x612-1.jpeg" alt="Sukiyaki すき焼き"/></figure><p>As a matter of fact, the difference between “Kanto-style” and “Kansai-style” sukiyaki lies in whether or not to use warishita. Subsequently, its difference in cooking method. The Kansai style of grilling beef with high-quality beef fat gives you a feeling of directly enjoying the taste of the meat. Meanwhile, in the Kanto style, by boiling vegetables and meat under the warishita, the soup stock comes out from the ingredients. And you can enjoy the taste of the meat and vegetables. However, if you entwine the beaten egg with juicy meat and ingredients, everyone can spend a blissful time around the table.</p><h2 class="wp-block-heading" id="sukiyaki-vs-shabu-shabu">SUKIYAKI VS. SHABU-SHABU</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/d518d825-23002986_s-1.jpg" alt="Sukiyaki すき焼き"/></figure><p>Another dish that uses beef similar to sukiyaki is “shabu-shabu,” a dish where locals boiled the sliced meat together with vegetables. Like sukiyaki, the ingredients include thinly sliced meat, vegetables, and dashi, but the big difference is with the dashi flavor. The locals made the dashi for shabu shabu using milder-tasting ingredients such as kelp. </p><p>There is also a difference in the way you eat it. The ingredients are simmered in the dashi with sukiyaki. Meanwhile, in shabu-shabu, each ingredient is separately dipped into the dashi to cook before eating. </p><p>Also, with shabu, you do not dip the ingredients in raw egg before eating, but rather in condiments such as sesame sauce or ponzu (citrusy soy sauce). They are both famous Japanese hot pot dishes, but as the flavors and cooking methods are different, it is worth trying both if you have the chance.</p><h2 class="wp-block-heading" id="health-benefits-of-eating-hot-pot">HEALTH BENEFITS OF EATING HOT POT</h2><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/6020ceb7-327683_s-1.jpg" alt="Sukiyaki すき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/6020ceb7-327683_s-1.jpg" alt="Sukiyaki すき焼き"/></figure><p>Hot pot can certainly be healthy, provided you choose your ingredients, base soup, and dipping sauces carefully to avoid an overdose of sodium, saturated fats, and carbohydrates in your meal. “The sodium content in a typical hot pot meal far exceeds the recommended daily salt intake. Unlike frying or other cooking methods with added fat, boiling meats and veggies release their nutrients back into the cooking broth, maximizing them. Having a hot pot in the colder months can help you warm up from the inside out while enjoying it in the hotter months can allow you sweat and cool off.</p><h2 class="wp-block-heading" id="other-nabemono-dishes">OTHER NABEMONO DISHES</h2><figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/607d41e1-sukiyaki-すき焼き-1.jpeg" alt="Sukiyaki すき焼き" style="width:600px;height:360px"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='480'%20height='360'%20viewBox='0%200%20480%20360'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/607d41e1-sukiyaki-すき焼き-1.jpeg" alt="Sukiyaki すき焼き" style="width:600px;height:360px"/></figure><p>Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one-pot dishes and “things in a pot.” Some examples of other nabemono dishes are <a href="https://foodinjapan.org/kansai/oosaka/shabu-shabu/">Shabu-shabu</a>, <a href="https://foodinjapan.org/kanto/tokyo/chanko-nabe/">Chanko Nabe</a>, <a href="https://foodinjapan.org/tohoku/fukushima/ankou-nabe/">Anko Nabe</a>, <a href="https://foodinjapan.org/japan/oden/">Oden</a>, soy milk hot pot, Goma Miso Nabe, Yosenabe, and many more. </p><h2 class="wp-block-heading">FAQ</h2><dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom"><div class="swell-block-faq__item"><dt class="faq_q">Why did the custom of dipping eggs in sukiyaki come about?</dt><dd class="faq_a"><p><br>The practice of dipping eggs in sukiyaki is said to be related to the era when beef hot pot became popular. In the past, eggs were considered as luxurious as beef. To enhance the sense of luxury when eating beef, it is said that people started dipping eggs in sukiyaki. Another theory suggests that eggs were dipped in sukiyaki to cool down the heat.</p></dd></div><div class="swell-block-faq__item"><dt class="faq_q">Why is a cast iron pot used for sukiyaki?</dt><dd class="faq_a"><p>“Sukiyaki” is more akin to <a href="https://www.foodinjapan.org/japan/teppanyaki/">teppanyaki </a>rather than a hot pot dish. The thick iron plate used in teppanyaki cooking prevents sticking and maintains a consistent temperature, sealing in the umami flavors of the ingredients instantly.</p></dd></div></dl> <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Why did the custom of dipping eggs in sukiyaki come about?","acceptedAnswer":{"@type":"Answer","text":"<p><br>The practice of dipping eggs in sukiyaki is said to be related to the era when beef hot pot became popular. In the past, eggs were considered as luxurious as beef. To enhance the sense of luxury when eating beef, it is said that people started dipping eggs in sukiyaki. Another theory suggests that eggs were dipped in sukiyaki to cool down the heat.<\/p>"}},{"@type":"Question","name":"Why is a cast iron pot used for sukiyaki?","acceptedAnswer":{"@type":"Answer","text":"<p>\"Sukiyaki\" is more akin to <a href=\"https:\/\/www.foodinjapan.org\/japan\/teppanyaki\/\">teppanyaki <\/a>rather than a hot pot dish. The thick iron plate used in teppanyaki cooking prevents sticking and maintains a consistent temperature, sealing in the umami flavors of the ingredients instantly.<\/p>"}}]}</script> <h2 class="wp-block-heading" id="recommended-sukiyaki-restaurants">RECOMMENDED SUKIYAKI RESTAURANTS</h2><h3 class="wp-block-heading" id="tokyo-meat-shabu-shabu-tokyo">Tokyo Meat Shabu-Shabu (Tokyo)</h3><figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/e8e593e0-3-1.jpg" alt="Sukiyakiすき焼き" style="width:600px"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='606'%20height='578'%20viewBox='0%200%20606%20578'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/e8e593e0-3-1.jpg" alt="Sukiyakiすき焼き" style="width:600px"/></figure><p>The next restaurant is <a href="https://shabu-shabu-and-sukiyaki-restaurant-251.business.site/?utm_source=gmb&utm_medium=referral" target="_blank" rel="noreferrer noopener">Tokyo Meat Shabu-Shabu</a>. It is about a 10-minute walk from the East Exit of JR Shinjuku, an 8-minute walk from JR Shin-Okubo Station, and a 4-minute walk from Seibu Shinjuku Station. This shop focuses on the soup stock and the thickness of the meat. As a result, this shop has wholly overturned the concept of shabu-shabu. For sukiyaki, the shop uses “Chateaubriand,” a rare part of the A5 rank fillet of Japanese black beef.</p><p class="is-style-icon_info">Address: <a href="https://g.page/tokyonikushabuya?share" target="_blank" rel="noreferrer noopener">1-12-3 Okubo, Shinjuku-ku, Tokyo Casa No. 2 Shinjuku 1F</a><br>Phone Number: 03-6273-8987<br>Hours Open: 12:00-14:30; 11: 30-20: 00 open on Sundays</p><h3 class="wp-block-heading" id="ishibashi-tokyo">Ishibashi (Tokyo)</h3><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/85725356-sadd-1-e1652942705682.jpg" alt="Sukiyakiすき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='533'%20viewBox='0%200%20640%20533'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/85725356-sadd-1-e1652942705682.jpg" alt="Sukiyakiすき焼き"/></figure><p><a href="https://tabelog.com/tokyo/A1311/A131101/13021036/" target="_blank" rel="noreferrer noopener">Ishibashi</a> is about a 1-minute walk from Tokyo Metro Suehirocho Station and a 10-minute walk from JR Akihabara Station. This shop was established in the 12th year of the Meiji era. Generally, it is a long-established sukiyaki restaurant run by a butcher shop. The store’s interior is a Japanese-style room with the taste of a Japanese house full of umami. </p><p class="is-style-icon_info">Address: <a href="https://goo.gl/maps/eaRbGPtHSer5hpKU6" target="_blank" rel="noreferrer noopener">3-6-8 Sotokanda, Chiyoda-ku, Tokyo</a><br>Phone Number: 03-3251-3580<br>Hours Open: [Monday-Friday] 17: 00-21: 30 (LO20: 00)</p><h3 class="wp-block-heading" id="kitamura-osaka">Kitamura (Osaka)</h3><figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/28549dc7-asad-1.jpeg" alt="Sukiyakiすき焼き" style="width:640px"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='750'%20height='500'%20viewBox='0%200%20750%20500'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/28549dc7-asad-1.jpeg" alt="Sukiyakiすき焼き" style="width:640px"/></figure><p>“<a href="http://shimizu.or.jp/kitamura/home.html" target="_blank" rel="noreferrer noopener">Kitamura</a>” in Shinsaibashi, Osaka, is a “sukiyaki specialty store” founded in 1887, about a 3-minute walk from Shinsaibashi Station. The Sukiya-style store has a courtyard and private rooms. It has a calm space suitable for relaxing meals with the family, entertainment, and meetings. The shop’s “Sukiyaki” menu is about ¥ 10,780 (tax included). This menu is a unique hot pot where you can enjoy authentic Kansai sukiyaki without using warishita.</p><p class="is-style-icon_info">Address: <a href="https://goo.gl/maps/o4uqdsLVARfomhNKA" target="_blank" rel="noreferrer noopener">1-16-27 Higashishinsaibashi, Chuo-ku, Osaka-shi, Osaka</a><br>Phone Number: 06-6245-4129<br>Hours Open: 16: 00-22: 00 Regular holiday: Sundays and public holidays</p><h3 class="wp-block-heading" id="sukiyaki-ichiban-shinsaibashi-store-osaka">Sukiyaki Ichiban Shinsaibashi store (Osaka)</h3><figure class="wp-block-image size-large"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/16f23df9-carousel_b1d71f7a8d3cd22cb8c909490201e667-1.jpeg" alt="Sukiyakiすき焼き"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/16f23df9-carousel_b1d71f7a8d3cd22cb8c909490201e667-1.jpeg" alt="Sukiyakiすき焼き"/></figure><p>The following shop for Osaka prefecture is “<a href="http://www.sukiyaki-1ban.com/index_s.html" target="_blank" rel="noreferrer noopener">Sukiyaki Ichiban Shinsaibashi store</a>” in Shinsaibashi, Osaka. It is about a 3-minute walk from Shinsaibashi Station on the Midosuji Line. This shop is a sukiyaki restaurant where you can enjoy A5 rank Japanese black beef at a reasonable price.</p><p>The inside of the store has a calm ambience. It has five private rooms that can be used by four people or more. If you want to eat luxurious this dish to your heart’s content, the shop recommended to order the All-you-can-eat sukiyaki when you are at this shop. The “Sukiyaki all-you-can-eat course” is ¥ 2,980 (excluding tax), where you can eat as much high-quality meat as you like. </p><p class="is-style-icon_info">Address: <a href="https://goo.gl/maps/rg8dRpMy9qXvEjuw7" target="_blank" rel="noreferrer noopener">1-2-24 Shinsaibashisuji, Chuo-ku, Osaka-shi, Osaka Tamaki Building B1F</a><br>Phone Number: 06-6244-2477<br>Hours Open: Open from 17:00 to 2:00 the following day on Sundays</p><h2 class="wp-block-heading" id="conclusion">CONCLUSION</h2><figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" src="https://foodinjapan.org/wp-content/uploads/2021/05/94a3fb44-sukiyaki-すき焼きs-1.jpeg" alt="Sukiyaki すき焼き" style="width:640px"/></noscript><img class="lazyload" decoding="async" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1280'%20height='683'%20viewBox='0%200%201280%20683'%3E%3C/svg%3E" data-src="https://foodinjapan.org/wp-content/uploads/2021/05/94a3fb44-sukiyaki-すき焼きs-1.jpeg" alt="Sukiyaki すき焼き" style="width:640px"/></figure><p>Overall, these classic one-pot dishes require minimal fuss and preparation and no special equipment. Using savory broths, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles. They’re simple, fast recipes to whip up either on the stove or on a portable tableside burner like they do in Japan. Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy.</p><p>Hence, traditional Japanese food encourages the future generation to respect nature. The food also transmits skills and knowledge to the next generation; hence, traditional Japanese food must be protected as an important part of Japanese culture.</p></div><div class="p-articleFoot"><div class="p-articleMetas -bottom"><div class="p-articleMetas__termList c-categoryList"><a class="c-categoryList__link hov-flash-up" href="https://www.foodinjapan.org/category/kansai/" data-cat-id="6">Kansai </a><a class="c-categoryList__link hov-flash-up" href="https://www.foodinjapan.org/category/kansai/hyougo/" data-cat-id="202">Hyougo </a></div><div class="p-articleMetas__termList c-tagList"><a class="c-tagList__link hov-flash-up" href="https://www.foodinjapan.org/tag/himeji/" data-tag-id="200">Himeji </a><a class="c-tagList__link hov-flash-up" href="https://www.foodinjapan.org/tag/hot-pot/" data-tag-id="223">hot pot </a><a class="c-tagList__link hov-flash-up" href="https://www.foodinjapan.org/tag/hyogo/" data-tag-id="201">Hyogo </a><a class="c-tagList__link hov-flash-up" 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type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi-300x200.jpg" height="200" width="300" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="mochi (rice cake)" > </picture></noscript><img width="300" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='200'%20viewBox='0%200%20300%20200'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi-300x200.jpg" alt="mochi (rice cake)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Mochi (餅)</div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/chubu/shizuoka-chubu/shizuoka-oden/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/03/2028115_s-300x200.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/03/2028115_s-300x200.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2023/03/2028115_s-300x200.jpg" height="200" width="300" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Shizuoka Oden" > </picture></noscript><img width="300" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='200'%20viewBox='0%200%20300%20200'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/03/2028115_s-300x200.jpg" alt="Shizuoka Oden" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Shizuoka Oden (静岡おでん)</div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/korokke/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2022/12/24923514_s-1-300x200.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2022/12/24923514_s-1-300x200.jpg.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2022/12/24923514_s-1-300x200.jpg" height="200" width="300" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Korokke (コロッケ)" > </picture></noscript><img width="300" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='200'%20viewBox='0%200%20300%20200'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/12/24923514_s-1-300x200.jpg" alt="Korokke (コロッケ)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Korokke (コロッケ)</div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/kansai/shiga/red-konjac/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/11/0130-300x200.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/11/0130-300x200.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2023/11/0130-300x200.jpg" height="200" width="300" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Red konjac (赤こんにゃく)" > </picture></noscript><img width="300" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='200'%20viewBox='0%200%20300%20200'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/11/0130-300x200.jpg" alt="Red konjac (赤こんにゃく)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Red konjac (赤こんにゃく)</div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/chubu/shizuoka-chubu/shizuoka-cha/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/09/23942729_m-300x200.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/09/23942729_m-300x200.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2023/09/23942729_m-300x200.jpg" height="200" width="300" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Shizuoka cha (静岡茶)" > </picture></noscript><img width="300" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='300'%20height='200'%20viewBox='0%200%20300%20200'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/09/23942729_m-300x200.jpg" alt="Shizuoka cha (静岡茶)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Shizuoka cha (静岡茶)</div></div></a></li></ul></section></div><section id="comments" class="l-articleBottom__section -comment"><h2 class="l-articleBottom__title c-secTitle">Comments</h2><div class="p-commentArea"><h3 class="p-commentArea__title -for-list"><i class="icon-bubbles"></i> List of comments <span>（10）</span></h3><ul class="c-commentList"><li id="comment-4252" class="comment even thread-even depth-1 parent"><article id="div-comment-4252" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">ytmp3 converter</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4252"><time datetime="2023-05-31T18:06:08+09:00">2023年5月31日 at 6:06 PM</time></a></div></footer><div class="comment-content"><p>It was very useful information. Thanks for sharing this information.<br />I will be happy to visit my website.<br />Thank You</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4252" data-commentid="4252" data-postid="2460" data-belowelement="div-comment-4252" data-respondelement="respond" data-replyto="Reply to ytmp3 converter" aria-label="Reply to ytmp3 converter">Reply</a></div></article><ul class="children"><li id="comment-4253" class="comment byuser comment-author-ryo odd alt depth-2"><article id="div-comment-4253" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">ryo</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4253"><time datetime="2023-05-31T19:18:42+09:00">2023年5月31日 at 7:18 PM</time></a></div></footer><div class="comment-content"><p>thank you so much for checking website!<br />let us know if you want to know something more!</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4253" data-commentid="4253" data-postid="2460" data-belowelement="div-comment-4253" data-respondelement="respond" data-replyto="Reply to ryo" aria-label="Reply to ryo">Reply</a></div></article></li></ul></li><li id="comment-4617" class="comment even thread-odd thread-alt depth-1"><article id="div-comment-4617" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">download insta video</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4617"><time datetime="2023-08-18T02:17:21+09:00">2023年8月18日 at 2:17 AM</time></a></div></footer><div class="comment-content"><p>I really appreciate your balanced approach to this topic. It’s refreshing to see an unbiased perspective.</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4617" data-commentid="4617" data-postid="2460" data-belowelement="div-comment-4617" data-respondelement="respond" data-replyto="Reply to download insta video" aria-label="Reply to download insta video">Reply</a></div></article></li><li id="comment-4618" class="comment odd alt thread-even depth-1"><article id="div-comment-4618" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">insta story saver</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4618"><time datetime="2023-08-18T03:26:14+09:00">2023年8月18日 at 3:26 AM</time></a></div></footer><div class="comment-content"><p>Thanks for providing actionable tips in your post. They’re practical and easy to implement. I can’t wait to try them out!</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4618" data-commentid="4618" data-postid="2460" data-belowelement="div-comment-4618" data-respondelement="respond" data-replyto="Reply to insta story saver" aria-label="Reply to insta story saver">Reply</a></div></article></li><li id="comment-4619" class="comment even thread-odd thread-alt depth-1"><article id="div-comment-4619" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn"><a href="https://r4.mp3juice.pet/" class="url" rel="ugc external nofollow">mp3juices</a></b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4619"><time datetime="2023-08-26T09:31:33+09:00">2023年8月26日 at 9:31 AM</time></a></div></footer><div class="comment-content"><p>I really appreciate your balanced approach to this topic. It’s refreshing to see an unbiased perspective.</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4619" data-commentid="4619" data-postid="2460" data-belowelement="div-comment-4619" data-respondelement="respond" data-replyto="Reply to mp3juices" aria-label="Reply to mp3juices">Reply</a></div></article></li><li id="comment-4622" class="comment odd alt thread-even depth-1"><article id="div-comment-4622" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">mp3juice</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4622"><time datetime="2023-09-12T05:25:10+09:00">2023年9月12日 at 5:25 AM</time></a></div></footer><div class="comment-content"><p>I always look forward to your posts. You have a knack for presenting complex ideas in a relatable way.</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4622" data-commentid="4622" data-postid="2460" data-belowelement="div-comment-4622" data-respondelement="respond" data-replyto="Reply to mp3juice" aria-label="Reply to mp3juice">Reply</a></div></article></li><li id="comment-4624" class="comment even thread-odd thread-alt depth-1"><article id="div-comment-4624" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn"><a href="https://rdc.mp3juice.pet/" class="url" rel="ugc external nofollow">mp3juice</a></b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4624"><time datetime="2023-09-13T21:05:04+09:00">2023年9月13日 at 9:05 PM</time></a></div></footer><div class="comment-content"><p>Your post was thought-provoking. It challenged some of my pre-existing beliefs and has given me a lot to think about.</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4624" data-commentid="4624" data-postid="2460" data-belowelement="div-comment-4624" data-respondelement="respond" data-replyto="Reply to mp3juice" aria-label="Reply to mp3juice">Reply</a></div></article></li><li id="comment-4625" class="comment odd alt thread-even depth-1"><article id="div-comment-4625" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">sukiyaki lover</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4625"><time datetime="2023-09-15T08:38:32+09:00">2023年9月15日 at 8:38 AM</time></a></div></footer><div class="comment-content"><p>The depth of research in your post is commendable. It’s clear you put a lot of effort into this.</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4625" data-commentid="4625" data-postid="2460" data-belowelement="div-comment-4625" data-respondelement="respond" data-replyto="Reply to sukiyaki lover" aria-label="Reply to sukiyaki lover">Reply</a></div></article></li><li id="comment-4626" class="comment even thread-odd thread-alt depth-1"><article id="div-comment-4626" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">oijkoijijo</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-4626"><time datetime="2023-09-15T13:51:34+09:00">2023年9月15日 at 1:51 PM</time></a></div></footer><div class="comment-content"><p>I enjoyed the anecdotal approach you took in this post. It made the content more relatable and engaging.</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-4626" data-commentid="4626" data-postid="2460" data-belowelement="div-comment-4626" data-respondelement="respond" data-replyto="Reply to oijkoijijo" aria-label="Reply to oijkoijijo">Reply</a></div></article></li><li id="comment-5206" class="comment odd alt thread-even depth-1"><article id="div-comment-5206" class="comment-body"><footer class="comment-meta"><div class="comment-author vcard"><b class="fn">ΜΑΓΟΣ ΓΙΑ ΠΑΡΤΥ</b> <span class="says">says:</span></div><div class="comment-metadata"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/#comment-5206"><time datetime="2024-01-30T18:02:25+09:00">2024年1月30日 at 6:02 PM</time></a></div></footer><div class="comment-content"><p>Brilliant information here! Hopefully you wont stop the flow of such magical material!</p></div><div class="reply"><a rel="nofollow" class="comment-reply-link" href="#comment-5206" data-commentid="5206" data-postid="2460" data-belowelement="div-comment-5206" data-respondelement="respond" data-replyto="Reply to ΜΑΓΟΣ ΓΙΑ ΠΑΡΤΥ" aria-label="Reply to ΜΑΓΟΣ ΓΙΑ ΠΑΡΤΥ">Reply</a></div></article></li></ul><div id="respond" class="comment-respond"><h3 class="p-commentArea__title -for-write"><i class="icon-pen"></i> To comment <small><a rel="nofollow" id="cancel-comment-reply-link" href="/kansai/sukiyaki/#respond" style="display:none;">Cancel reply</a></small></h3><form action="https://www.foodinjapan.org/wp-comments-post.php" method="post" id="commentform" class="comment-form" novalidate><p class="comment-form-comment"><label for="comment">Comment <span class="required">*</span></label><textarea id="comment" name="comment" cols="45" rows="8" maxlength="65525" required></textarea></p><p class="comment-form-author"><label 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height: 11px;" /></a></li><li class="lang-item lang-item-6812 lang-item-ko"><a lang="ko-KR" hreflang="ko-KR" href="https://www.foodinjapan.org/ko/%ea%b0%84%ec%82%ac%ec%9d%b4/%ed%9a%a8%ea%b3%a0/%ec%8a%a4%ed%82%a4%ec%95%bc%ed%82%a4/"><noscript><img src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAALCAMAAABBPP0LAAAAh1BMVEXx9/Xt8vLp7+/l6urg5eT+/v7a29vGxsb19fXz8vO8u7zLy8v5+fnr6+qKiop+fX782dlkY2N3d3fZ4d+ur6799vX6kZD7RUX6Pz75eHXo6OjzsrbpOkO2nsRkbb9RasbHeZPS2tirxfAybtqkrdrU1tR6ouZskt1VVVVpaWnI1e3O09Gfn58iHIdTAAAAh0lEQVR4ASXIA3JEARQF0b4PsW0Vs//1xDbGno8+xRZ1KqBKImkEhKThMGBO6rDIsL+opq0G9OZyRkW/PhJ4Yf1tfaKw+BoZvWLQ9mUrmulIHJhg29M9I3IMGJy1lp5ng7ievZDC4Ibt4/vZ2fvLLYkZt/noD8ednx+0+N5nXSYEqzQOYQGYAgnRIeEuj5p0AAAAAElFTkSuQmCC" alt="한국어" width="16" height="11" style="width: 16px; height: 11px;" /></noscript><img class="lazyload" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='16'%20height='11'%20viewBox='0%200%2016%2011'%3E%3C/svg%3E" data-src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAABAAAAALCAMAAABBPP0LAAAAh1BMVEXx9/Xt8vLp7+/l6urg5eT+/v7a29vGxsb19fXz8vO8u7zLy8v5+fnr6+qKiop+fX782dlkY2N3d3fZ4d+ur6799vX6kZD7RUX6Pz75eHXo6OjzsrbpOkO2nsRkbb9RasbHeZPS2tirxfAybtqkrdrU1tR6ouZskt1VVVVpaWnI1e3O09Gfn58iHIdTAAAAh0lEQVR4ASXIA3JEARQF0b4PsW0Vs//1xDbGno8+xRZ1KqBKImkEhKThMGBO6rDIsL+opq0G9OZyRkW/PhJ4Yf1tfaKw+BoZvWLQ9mUrmulIHJhg29M9I3IMGJy1lp5ng7ievZDC4Ibt4/vZ2fvLLYkZt/noD8ednx+0+N5nXSYEqzQOYQGYAgnRIeEuj5p0AAAAAElFTkSuQmCC" alt="한국어" width="16" height="11" style="width: 16px; height: 11px;" /></a></li></ul></div><div id="swell_popular_posts-2" class="c-widget widget_swell_popular_posts"><div class="c-widget__title -side">Popular Traditional Food in Japan</div><ul class="p-postList -type-list -w-ranking"><li class="p-postList__item"><a href="https://www.foodinjapan.org/kanto/monjayaki/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2022/01/monjyayaki.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2022/01/monjyayaki.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2022/01/monjyayaki.jpg" height="576" width="1024" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="monjyayaki" > </picture></noscript><img width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2022/01/monjyayaki.jpg" alt="monjyayaki" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Monjayaki (もんじゃ焼き)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/tohoku/kiritanpo/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img width="850" height="567" src="https://www.foodinjapan.org/wp-content/uploads/2019/11/04きりたんぽ鍋.avif" alt="Kiritanpo" class="c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></noscript><img width="850" height="567" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2019/11/04きりたんぽ鍋.avif" alt="Kiritanpo" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Kiritanpo (きりたんぽ)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/kyushu/okinawa/okinawa-soba/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2023/07/24759236_m.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2023/07/24759236_m.jpg" height="768" width="1024" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Okinawa soba (沖縄そば)" > </picture></noscript><img width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/07/24759236_m.jpg" alt="Okinawa soba (沖縄そば)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Okinawa soba (沖縄そば)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.jpg" height="600" width="900" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="壽喜燒sukiyaki" > </picture></noscript><img width="900" height="600" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='600'%20viewBox='0%200%20900%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/06/sukiyaki.jpg" alt="壽喜燒sukiyaki" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Sukiyaki (すき焼き)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/sushi/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img width="1269" height="714" src="https://www.foodinjapan.org/wp-content/uploads/2023/12/20250329_130155.avif" alt="sushi" class="c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></noscript><img width="1269" height="714" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1269'%20height='714'%20viewBox='0%200%201269%20714'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2023/12/20250329_130155.avif" alt="sushi" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Sushi (寿司)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/mochi/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi.jpg" height="567" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="mochi (rice cake)" > </picture></noscript><img width="850" height="567" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/09/mochi.jpg" alt="mochi (rice cake)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Mochi (餅)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/best-food-to-eat-in-winter-2024/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-Japan.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-Japan.jpg" height="683" width="1024" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Winter food Japan" > </picture></noscript><img width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/08/Winter-food-Japan.jpg" alt="Winter food Japan" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Best Food to Eat in Winter 2024</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/kanto/shirasu/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2020/01/shirasu-header.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2020/01/shirasu-header.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2020/01/shirasu-header.jpg" height="450" width="600" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="shirasu" > </picture></noscript><img width="600" height="450" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='600'%20height='450'%20viewBox='0%200%20600%20450'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2020/01/shirasu-header.jpg" alt="shirasu" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Shirasu (しらす)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/kanto/tokyo-en/nerikiri/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/06/nerikiri.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2024/06/nerikiri.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2024/06/nerikiri.jpg" height="683" width="1024" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="nerikiri" > </picture></noscript><img width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/06/nerikiri.jpg" alt="nerikiri" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Nerikiri (練り切り)</div><div class="p-postList__meta"></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/osechi/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2021/12/b1d9eb2d-osechi.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2021/12/b1d9eb2d-osechi.jpg.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2021/12/b1d9eb2d-osechi.jpg" height="683" width="1024" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Osechi (おせち)" > </picture></noscript><img width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2021/12/b1d9eb2d-osechi.jpg" alt="Osechi (おせち)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Osechi (おせち)</div><div class="p-postList__meta"></div></div></a></li></ul></div><div id="fix_sidebar" class="w-fixSide pc_"><div id="categories-5" class="c-widget c-listMenu widget_categories"><div class="c-widget__title -side">Japanese Food By Area</div><form action="https://www.foodinjapan.org" method="get"><label class="screen-reader-text" for="cat">Japanese Food By Area</label><select name='cat' id='cat' class='postform'><option value='-1'>Select Category</option><option class="level-0" value="7205">Article</option><option class="level-0" value="5">Chubu</option><option class="level-1" value="670"> Aichi</option><option class="level-1" value="131"> Fukui</option><option class="level-1" value="157"> Gifu</option><option class="level-1" value="512"> Ishikawa</option><option class="level-1" value="123"> Nagano</option><option class="level-1" value="122"> Niigata</option><option class="level-1" value="158"> Shizuoka</option><option class="level-1" value="143"> Toyama</option><option class="level-1" value="100"> Yamanashi</option><option class="level-0" value="7">Chugoku</option><option class="level-1" value="260"> Hiroshima</option><option class="level-1" value="259"> Okayama</option><option class="level-1" value="240"> Shimane</option><option class="level-1" value="232"> Tottori</option><option class="level-1" value="270"> Yamaguchi</option><option class="level-0" value="2">Hokkaido</option><option class="level-0" value="597">Japan</option><option class="level-0" value="7815">Kansai</option><option class="level-1" value="7819"> Kyoto</option><option class="level-0" value="6">Kansai</option><option class="level-1" value="202"> Hyougo</option><option class="level-1" value="197"> Kyoto</option><option class="level-1" value="176"> Mie</option><option class="level-1" value="208"> Nara</option><option class="level-1" value="196"> Oosaka</option><option class="level-1" value="184"> Shiga</option><option class="level-1" value="222"> Wakayama</option><option class="level-0" value="4">Kanto</option><option class="level-1" value="93"> Chiba</option><option class="level-1" value="60"> Gunma</option><option class="level-1" value="68"> Ibaraki</option><option class="level-1" value="109"> Kanagawa</option><option class="level-1" value="69"> Saitama</option><option class="level-1" value="53"> Tochigi</option><option class="level-1" value="94"> Tokyo</option><option class="level-0" value="7048">Kanto</option><option class="level-1" value="7050"> Tokyo</option><option class="level-0" value="9">Kyushu</option><option class="level-1" value="315"> Fukuoka</option><option class="level-1" value="397"> Kagoshima</option><option class="level-1" value="327"> Kumamoto</option><option class="level-1" value="391"> Miyazaki</option><option class="level-1" value="322"> Nagasaki</option><option class="level-1" value="342"> Okinawa</option><option class="level-1" value="328"> Ooita</option><option class="level-1" value="316"> Saga</option><option class="level-0" value="8">Shikoku</option><option class="level-1" value="298"> Ehime</option><option class="level-1" value="283"> Kagawa</option><option class="level-1" value="299"> Kouchi</option><option class="level-1" value="302"> Tokushima</option><option class="level-0" value="3">Tohoku</option><option class="level-1" value="43"> Akita</option><option class="level-1" value="11"> Aomori</option><option class="level-1" value="44"> Fukushima</option><option class="level-1" value="24"> Iwate</option><option class="level-1" value="28"> Miyagi</option><option class="level-1" value="485"> Yamagata</option></select></form><script type="litespeed/javascript">(function(){var dropdown=document.getElementById("cat");function onCatChange(){if(dropdown.options[dropdown.selectedIndex].value>0){dropdown.parentNode.submit()}}dropdown.onchange=onCatChange})()</script> </div><div id="swell_new_posts-3" class="c-widget widget_swell_new_posts"><div class="c-widget__title -side">New Japanese Food Post</div><ul class="p-postList -type-list -w-new"><li class="p-postList__item"><a href="https://www.foodinjapan.org/chubu/nagano/tenyose/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/05/nagano_16_1.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/05/nagano_16_1.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2025/05/nagano_16_1.jpg" height="566" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Tenyose (天寄せ)" > </picture></noscript><img width="850" height="566" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/nagano_16_1.jpg" alt="Tenyose (天寄せ)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Tenyose (天寄せ)</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月13日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/chubu/nagano/koi-koku/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/05/koi-koku.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/05/koi-koku.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2025/05/koi-koku.jpg" height="566" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Koi koku (鯉こく)" > </picture></noscript><img width="850" height="566" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/05/koi-koku.jpg" alt="Koi koku (鯉こく)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Koi koku (鯉こく)</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月12日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/tohoku/miyagi/miyagikyo-whisky/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/1520841679.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/1520841679.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1520841679.jpg" height="465" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Miyagikyo whisky (宮城狭)" > </picture></noscript><img width="850" height="465" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='465'%20viewBox='0%200%20850%20465'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/1520841679.jpg" alt="Miyagikyo whisky (宮城狭)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Miyagikyo whisky (宮城狭)</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月11日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/chubu/gifu-chubu/hiyashi-tanuki-udon/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/24459315_m.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/24459315_m.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24459315_m.jpg" height="567" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Hiyashi tanuki udon (冷やしたぬきうどん)" > </picture></noscript><img width="850" height="567" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24459315_m.jpg" alt="Hiyashi tanuki udon (冷やしたぬきうどん)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Hiyashi tanuki udon (冷やしたぬきうどん)</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月10日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/summer-japanese-food/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img width="1394" height="644" src="https://www.foodinjapan.org/wp-content/uploads/2025/06/20250525_155058-EDIT.avif" alt="A market with people shopping and eating food." class="c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></noscript><img width="1394" height="644" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1394'%20height='644'%20viewBox='0%200%201394%20644'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/06/20250525_155058-EDIT.avif" alt="A market with people shopping and eating food." class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Summer Japanese Food: An Examination of Essential Gastronomic Practices and Culinary Delights</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月9日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/nikka-taketsuru/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/tk_og.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/tk_og.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2025/04/tk_og.jpg" height="446" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Nikka Taketsuru (ニッカ竹鶴)" > </picture></noscript><img width="850" height="446" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='446'%20viewBox='0%200%20850%20446'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/tk_og.jpg" alt="Nikka Taketsuru (ニッカ竹鶴)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Nikka Taketsuru (ニッカ竹鶴)</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月8日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/kansai/hiya-shabu/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><picture><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/24235791_m.avif " sizes="(min-width: 600px) 320px, 50vw" type="image/avif"><source srcset="https://www.foodinjapan.org/wp-content/uploads/2025/04/24235791_m.webp " sizes="(min-width: 600px) 320px, 50vw" type="image/webp"><img src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24235791_m.jpg" height="567" width="850" sizes="(min-width: 600px) 320px, 50vw" class="c-postThumb__img u-obf-cover sp-no-webp" alt="Hiya shabu (冷しゃぶ)" > </picture></noscript><img width="850" height="567" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/04/24235791_m.jpg" alt="Hiya shabu (冷しゃぶ)" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Hiya shabu (冷しゃぶ)</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月8日</span></div></div></div></a></li><li class="p-postList__item"><a href="https://www.foodinjapan.org/japan/sasanishiki/" class="p-postList__link"><div class="p-postList__thumb c-postThumb"><figure class="c-postThumb__figure"><noscript><img width="1280" height="854" src="https://www.foodinjapan.org/wp-content/uploads/2025/06/25102170_s.avif" alt="sasanishiki" class="c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></noscript><img width="1280" height="854" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1280'%20height='854'%20viewBox='0%200%201280%20854'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/06/25102170_s.avif" alt="sasanishiki" class="lazyload c-postThumb__img u-obf-cover" sizes="(min-width: 600px) 320px, 50vw" ></figure></div><div class="p-postList__body"><div class="p-postList__title">Sasanishiki (ささにしき) : Elegant Rice That Once Graced Japanese Tables</div><div class="p-postList__meta"><div class="p-postList__times c-postTimes u-thin"><span class="c-postTimes__posted icon-posted">2025年6月7日</span></div></div></div></a></li></ul></div></div></aside></div><footer id="footer" class="l-footer"><div class="l-footer__inner"><div class="l-footer__widgetArea"><div class="l-container w-footer -col2"><div class="w-footer__box"><div id="custom_html-5" class="widget_text c-widget 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