There is no singular simmering sauce used in all dishes, but popular ones include dashi (the stock used in miso soup), soy sauce, and mirin (a type of rice wine). Ingredients typically (but not always) included are onions, eggs, and seafood. One of the most popular types of donburi is oyakodon, which literally means “parent-child donburi.” This is because it consists of both chicken (the “parent”) and egg (“the child”). Oyakodon also includes onions and may be simmered in a variety of sauces, but is usually simmered in a soy sauce mixture.

Another popular donburi dish is katsudon, which features fried pork cutlets, egg, and onions. However, there are many seafood varieties, such as tenshidon, which offers a crab meat omelet over rice, and tekkadon, which features spicy raw tuna and seaweed. There’s also unadon, which includes cooked eel.

You can find beef in donburi dishes such as gyuudon, which features just beef and onions, and tanindon, which is like oyakodon, only with beef in place of the chicken. (“Tanin” means “stranger,” since the beef and egg would have no familial relation.)

Donburi are typically inexpensive dishes available quick to order. You may find a small Japanese restaurant with only counter seating, but turnover is fast since the food is made quickly and you’ll be able to get a seat without much wait. Just don’t linger around more than necessary, as you’ll want to free up your seat for another customer.

Donburi dishes are also popular ways to prepare leftovers and give them additional flavor. Home chefs need only simmer some meat and vegetables from a previous meal together in sauce and serve them over steamed rice.

Have you ever eaten a donburi dish? Which one? Which ones sounds the most appealing to you and why?

Kobe is home to a number of famous Japanese companies, such as Kawasaki Heavy Industries, Kobe Steel, and ASICS, which is a sportswear and athletic equipment company. Global companies that make their Japanese headquarters in Kobe include Nestle and Proctor & Gamble. With so many companies and trades in Kobe, the area among the busiest for business and office jobs in Japan.

If you’re just there to sightsee, the first thing you’ll notice is the Rokko Mountains, which frame the long, rather thin city of Kobe on the opposite side of the ocean. The apex of the Rokko Mountains is about 3055 feet high. If you’re interested in seeing the city of Kobe from the mountains, there are a number of observation decks, restaurants, museums, and even a botanical garden along the mountainside. Perhaps most famous is the Arima Onsen (read here about onsen) atop the mountain, from which you can bathe and see the city at a stunning height. Taking a bus to the onsen from the city will only cost you about US$20 round-trip.

You can’t leave Kobe (unless you’re a vegetarian or not a fan of beef) without trying some Kobe beef. Easily one of the highest quality beef types in all of Japan, other Japanese cities import Kobe’s black Tajima-ushi Wagyu cattle beef. Some of the highest quality cuts of steak made from Kobe beef can cost about US$500 (!), but you can sample much more affordable Kobe beef in anything from burgers to shabu shabu to sushi (cooked) to sukiyaki.

Your trip to Kobe would be incomplete without a ride on the giant Ferris wheel at Kobe Harborland. The view from the Ferris wheel at night is stunning!

Have you ever been to Kobe? Have you ever tried Kobe beef? Is the beef worth the rave reviews it gets? Have you ever visited the Rokko Mountains?

Curry has only been in Japan since the late 19^th century, but it’s already considered a fairly quintessential Japanese dish. Curry made its way to Japan via the English Navy. As India was an English colony at the time, the British had been influenced by Indian cooking and introduced the way in which they replicated the dish to the Japanese once Japan opened up to the West. In the British recipe, curry mimicked the style of Western stew, and that became the basis of Japanese curry.

Japanese curry took a while to catch on, but it positively flourished in the late 1960s. Besides being available in many food stands and restaurants, the curry roux mix made it possible for Japanese homemakers to easily make the dish at home. It wasn’t until the 1990s that actual Indian-style curry became somewhat popular in Japan as well.

Japanese curry is traditionally much less spicy than Indian curry, although it can be extra spicy at the chef’s discretion. The sauce is typically made from curry powder, flour and oil (and can more easily be purchased rather than made in the form of curry roux in supermarkets). The basic vegetables cooked in the sauce are carrots, onions and potatoes, but the chef can add any number of vegetables (and fruits!), such as peas, scallops, eggplants, turnips, broccoli, lotus roots, pears, melons and apples. Also in the curry is usually a meat, either cooked without additives or deep-fried first. Popular choices in Japan include beef, pork, chicken, oyster, duck and even deer.

Served over rice, Japanese curry is known as just “karee” or “karee raisu.” Other popular ways to eat Japanese curry include as the filling in bread (“karee pan”), over Japanese noodles (“karee udon”), with a raw egg (“yaki karee”) and as a soup (“suupu karee”). Japanese curry is usually quite affordable and can be found at most types of restaurants in Japan, fast-food and sit-down alike.

Have you tried Japanese curry? Did you like it more or less than Indian curry? Which type of Japanese curry seems the most appealing to you?

Most Japanese hamburgers (known as “hanbaagu” in Japan) are similar to what is known as “hamburger steak” in the West. Eaten with a knife and fork on a plate (with no bun), the Japanese hamburger patty is made from beef or pork (or both) and is minced together with onions, breadcrumbs, eggs and/or a mixtures of spices. The patty is then served with the diner’s topping of choice, which is typically a combination of any of the following: a fried egg, teriyaki sauce, demi-glace brown sauce, or vegetables.

When the Japanese decide to make hamburgers at home, more often than not it’s the hamburger steak. This is also a popular dish in family restaurants and other restaurants serving Western-style food.

The Japanese actually do have American-style hamburgers complete with a bun, called “hanbaagaa,” in the American-export fast food chains, such as McDonald’s and Burger King, as well as in other Asian burger franchises. However, the Japanese find holding their food directly with their hands unsanitary. If you order a hamburger in Japan, don’t be surprised to find it served in cup-shaped tissue paper that you’re expected not to unwrap. You hold onto the burger by gripping the tissue paper portion (careful not to bite into the paper!), allowing you to eat the hamburger without touching your food directly.

Another way that the Western-style burger differs in Japan is in the toppings. Teriyaki sauce-covered patties, fried egg-covered patties, shrimp croquette-covered patties, patties made from tofu, and even pork cutlets in place of the beef make for popular hamburgers in Japan. Some hamburger buns are even made entirely from rice grains!

Have you ever had a Japanese hanbaagu or hanbaagaa? What did you think of them? Would you be interested in trying one? Do you like the idea of not touching your burger with your hands for sanitary reasons?

The furoshiki dates back to the 8^th century CE, when it was originally called the hirazutsumi (“flat, folded bundle”). It became colloquially known as the furoshiki (“bath spread”) during the Edo Period (17^th to 19^th century CE) when it became a common practice to use the cloth to bring clothes to and from the public baths.

The furoshiki is actually used for far more than just wrapping lunch to-go. The original intent of the furoshiki was something like a modern grocery bag or tote bag, allowing the user to transport food, shopping goods, and other items. It could also be used to protect boxes and items from dust during storage. The furoshiki was even used like wrapping paper for gifts. (Traditionally, the giver receives the wrappings back.) These uses are still prevalent today, particularly for those who wish to reduce their waste contribution.  You’re even likely to see some Japanese businesspeople and government workers carrying documents in furoshiki instead of briefcases.

Furoshiki come in multiple sizes and can be almost as large as a beach towel, only in a square shape. What we think of as a handkerchief in the West is usually not large enough to be considered a furoshiki because you need plenty of cloth with which to craft handles out of the fabric when you tie it around the item. However, if a handkerchief is all you have on hand, you can try wrapping something small. Otherwise, scour Japanese supermarkets and housewares stores for your own furoshiki, both locally and online. The ones made out of material like rayon are relatively inexpensive.

There are many ways to wrap items using a furoshiki, but we’re going to look at three of the most common ways in closer detail:

Otsukai-tsutsumi (“carrying wrap”):

The most basic of ways to wrap a furoshiki is the otsukai-tsutsumi, which is usually the method used for wrapping square or rectangular bento boxes.

1. Place the furoshiki, non-decorated side (if applicable) face up, on a hard surface. The fabric should be rotated 90 degrees, with the corners of the fabric pointing up, down, left and right. Place the box to be wrapped in the middle of the fabric.
2. Fold the top corner of the fabric down over the box as far as it will go without shifting the box from its place.
3. Fold the bottom corner of the fabric over the last fold and the box as far as it will go. Don’t pull too hard. Let the bottom corner flop over the box without tucking it in.
4. Fold the left and then the right corners of the fabric across the box.
5. Tie the left and right corners fairly tightly, but leave just a small amount of leeway in the fabric. (This will be the handle.)
6. Knot the two corners together. Make the knot tight enough so it won’t fall apart on its own, but loose enough that you won’t have difficulty getting the knot undone when you’re hungry!
7. Carry the box by the knot.

Hon-tsutsumi (“book wrap”):

Sometimes translated as “the briefcase” because it acts in a similar fashion, the hon-tsutsumi allows you to carry rectangular documents as well as books. You’ll need at least two piles of documents or two books of roughly the same height and width to make this wrap work.

1. Place the furoshiki, non-decorated side (if applicable) face up, on a hard surface. The fabric should be in a normal square shape with the corners of the fabric at the left and right of the top and bottom. Place the books (or piles of documents) diagonally across the fabric toward the center. Leave a small amount of space between the books.
2. Fold the bottom left and the top right corners of the fabric over the book that they are nearest. Tuck the corners under the book. Pull tightly, but make sure you don’t shift the books. There should still be a bit of space between the books.
3. Pull the top left and the bottom right corners of the fabric across the books to the opposite side. The corners should stick out a bit beyond the books.
4. Carefully flip one book over and stack it atop the other book. Make sure the corners of fabric that were sticking out before are still visible.
5. Pull the two corners of fabric out and up and over the books (in the direction of the place where the book you just folded over originally was). Tie the two corners together somewhat tightly, but leave a little leeway. (This is the handle.) Knot the corners together as tightly as possible (but make sure you can easily undo the knot when necessary).
6. Carry the books (or documents) by the knotted handle.

Bin-tsutsumi (“bottle wrap”):

Another popular use of the furoshiki is the bin-tsutsumi, which is used to wrap a single bottle either recently purchased or to be given as a gift. (There’s actually another method for wrapping two bottles at once.) Bottles intended for this wrap are traditionally tall and slender, such as wine and sake bottles.

1. Place the furoshiki, non-decorated side (if applicable) face up, on a hard surface. The fabric should be rotated 90 degrees, with the corners of the fabric pointing up, down, left and right. Place the bottle standing up in the middle of the fabric.
2. Pull the left and right corners of the fabric up over the top of the bottle. Tie them together fairly tightly, but leave some leeway. (This will be the handle.) Knot the fabric together tightly, but make sure you’ll be able to undo the knot when needed.
3. Wrap the top corner of the fabric around the front (not the top) of the bottle as far as it will go. Wrap the bottom corner of the fabric across the last fold in the opposite direction.
4. Flip the bottle around. Grab both corners of the fabric that are sticking out and pull them as tight as they will go. Tie and knot the two corners together as tightly as possible without making the knot too hard to undo. (You will not be using this knot as a handle, so you won’t need any leeway. You want to make sure the knot is tight enough to keep the bottle in place.)
5. Carry the bottle by the top knot of the fabric.

This post is an entry for Japan Blog Matsuri. Read about more Japanese how-tos at the Nihon Group website!

Onigiri is rice that’s specially prepared to remain sticky so that it’s easily shaped. The rice (white rice only) isn’t rinsed before cooking, which helps contribute to its stickiness and makes it clump together. The rice also can’t be instant rice and is usually short-grain. Depending on the chef, a small amount of salt may be added to help preserve the rice but is not always necessary.

The rice is then shaped into a convenient small form. Although usually translated as “rice balls,” onigiri are more often triangular in shape than circular, but they can also be circular, oval or rectangular (often confusing people unfamiliar with the dish who think that it’s sushi), star-shaped or any kind of shape the chef desires. To help keep the rice together, the outside of the rice is usually (but not always) partially wrapped in a strip of dried seaweed (nori).

Some onigiri are served plain, but there’s often at least one (usually salty) ingredient literally stuffed into the middle of the ball of rice. This helps not only contribute to longer preservation but gives the onigiri more flavor. Popular ingredients include umeboshi (pickled ume, an apricot-like fruit), kombu (dried kelp), satled salmon, dried tuna, and salted roe. In some parts of the world, particularly in Hawaii, onigiri is often prepared with Spam.

Japanese people frequently have onigiri for lunch (either on its own—perhaps more than one at a time—or paired with something else) and you’re more likely to see a student buy or pack an onigiri from home than a sandwich. People frequently make their own onigiri, but they can also buy them from convenience stores, vending machines and cafeterias for cheap. Ongiri are high in carbohydrates, so they’re filling and give you a fair amount of energy. However, they’re not typically a delicacy eaten for dinner or ordered at a restaurant.

Have you ever eaten an onigiri? Do you think you would like to try one? Would you rather have rice or sandwiches for lunch?

While some Western breakfast staples have become a bit more popular in Japan, particularly as an occasional treat, they’re not typically eaten each morning. The closest breakfast item the West shares with Japan is eggs, as the Japanese are particularly fond of dishes such as ome rice, an omelet in which the egg yolks are mixed with (cooked) rice and any choice of vegetables (such as zucchini, carrots or onions) or meat (particularly chicken, pork, or beef) before the mixture is fried into an omelet. If the chef is so inclined, she or he may also decorate the oblong-shaped omelet with a design or message written in ketchup, the most popular condiment for omelets in Japan. Tamagoyaki, another popular style of omelet which is basically just a rolled omelet with or without vegetables and meat, is also served for Japanese breakfasts, usually with soy sauce.

However, the similarities between the Western and the Japanese breakfast end there. In the traditional Japanese family, the mother or wife will wake up before her husband and/or children—as much as an hour beforehand—to prepare a full-course breakfast while she also works on packing them a cold lunch for later. Traditional staples of the Japanese breakfast include:

• Fish, particularly broiled, dried and salted fish. Popular choices are horse mackerel and salmon.
• Rice, either just a bowl of steamed white rice or rice mixed with seaweed and/or vegetables. Some families prefer okayu, which is warm rice porridge.
• Miso soup, complete with seaweed, tofu and onions.
• Seaweed, either within other dishes or just served in dried rolls or strips. The seaweed on its own is often dipped into soy sauce.
• Natto, which is a form of fermented soy beans. This sticky, strong-smelling part of a Japanese breakfast is great with soy sauce or on top of rice.
• Pickled vegetables, which are pickled in brine or salt. Some popular pickled vegetables include cucumbers, turnips, ume (a kind of plum), cabbage and radishes. These can be eaten on their own or mixed with rice.
• Salad, Japanese style. With lettuce or cabbage and traditional vegetable accompaniments.
• Green tea (the most popular breakfast drink).

Do you think you would like or dislike to eat so much for breakfast? Does the traditional Japanese breakfast appeal to you? Would you rather have fish or pancakes for breakfast?

The Ministry’s strategy targets other parts of Asia, Europe, and North America. Currently, only 2% of these Japanese pop culture sales are actually made outside of the country. However, the “Cool Japan” industries employ over 2 million people in Japan and total about ¥45 trillion (about US$480 million) in sales annually, so adding to this total by focusing on foreign markets can boost employment and commerce in Japan considerably.

The proposal asks the Japan External Trade Organization and private Japanese consulting firms to provide assistance to companies that want to export their properties overseas, particularly small to midsize businesses that are struggling to get a foothold. Companies like Nintendo, for example, certainly won’t need the assistance, but they could still benefit from some of the proposed changes.

Japan’s largest book publisher, Kodansha, might have been ahead of the game. Long since one of the biggest manga publishers in Japan, multiple American manga publishers have licensed their work for North American publication over the past decade or so. Kodansha got a cut of the sales, but they largely left creative control over translation, presentation, and marketing to the American companies. This has led to a wide range of quality from title to title and publisher to publisher. Not so anymore, as Kodansha has stopped licensing its manga titles to American companies and let most of its licenses with American publishers expire in preparation for starting its own American division. This will employ more Japanese citizens, give Kodansha full profit over North American sales, and allow Kodansha better control over how their part of pop culture is presented outside of Japan. (However, they will still be distributed by an American company—Random House—and so are allowing some of their titles to continue publication with Del Rey, one of the top American publishers of manga.)

Another part of the Ministry’s strategy actually involves asking foreign creators to come to Japan to help create the “cool Japan” image that’s going to be exported. The Ministry hopes to accomplish this through a reform on the Immigration Control and Refugee Recognition Law that will make issuing and keeping work visas easier for companies and immigrants.

Are you a fan of “Cool Japan”? What’s your favorite part of Japanese pop culture? Do you think it’s counterintuitive for the Ministry to want foreign creators to help them export the “Cool Japan” image? Why or why not?

Over time, Osaka became renowned for its cuisine due to its proximity to fresh seafood in the Osaka Bay and vegetables and rice in nearby agricultural areas such as Kawachi. Prominent sake-brewing areas such as Ikeda and Nada are also nearby and supplied fine alcohol. Skilled chefs flocked to the area to experiment with the ingredients and developed their own blends of spices and seasonings. The key ingredients in what is the epitome of Osakan food is usukuchi shoyu (light-colored soy sauce with extra salt) and dashi (kelp stock).

Although you can find these foods virtually anywhere in Japan, the three types of foods that really exemplify Osakan cuisine are takoyaki, okonomiyaki, and kitsune udon. Takoyaki, usually translated as “octopus balls,” is octopus meat served in a ball-shaped fried dough made of flour and dashi. Okonomiyaki, translated as “however you like it” or “Japanese pancakes” is actually not that similar to pancakes in the West. The primary ingredients are batter made of flour, dashi, and yams fried with cabbage. The “however you like it” part comes from the rest of the ingredients, as the customer is free to choose from a plethora of vegetables, seafood, meat and condiments like usukuchi shoyu to add to his or her okonomiyaki, kind of similar to choosing your own toppings for a pizza, but these ingredients are cooked into the batter. (They can, however, also be sprinkled on top.) Kitsune udon (“fox udon”) is udon noodles served in dashi stock and topped with deep-fried tofu that’s sweetened called aburaage.

Osaka is famous for a few other things, too, particularly comedy. Come back Monday for a closer look at Osakan comedy and some information about the Osakan dialect.

Have you ever been to Osaka? Did you make time to eat much of its cuisine? Would you say it was better than Tokyo’s? Which of the three foods discussed in this entry would you most like to try?

Bento are served not in bags, but in sturdy square or rectangular bento boxes, which range in quality from storage-container-like durable plastic to wooden boxes to fragile polished lacquerware. The more expensive boxes are often decorated ornately in a classical Japanese design and may be family heirlooms. Bento can also come in disposable plastic bento boxes when purchased pre-made at food stands or convenience and grocery stores.

The main feature of the inside of the box is its separated compartments, so food doesn’t become mixed. Smaller, cheaper bento boxes may have as few as two compartments, whereas larger, more expensive bento like those intended to carry an entire group’s food for an outing, may be three or four stacked layers of two to five compartments each. Bento boxes can be tucked into any school bag or brief case, but they are traditionally carried with a large decorative Japanese handkerchief called a furoshiki. The furoshiki is not used to blow noses or wipe faces and is intended for carrying items. You tie the cloth around the box and carry the box by the knot of fabric at the top.

Bento can contain virtually any Japanese or Western food that is easy to take on the go, but the primary staple is white rice. The largest compartment of the bento box, sometimes 2/3 the size of the box, is traditionally reserved for white rice with a little garnish, strips of seaweed or pickled vegetables. Popular food for the rest of the bento include picked vegetables, tempura meat and vegetables, sausages, chicken, fish, and boiled eggs. Less traditionally, bento may consist of Western food like finger sandwiches.

The most simple of all bento consists only of white rice with an umeboshi in the center. Umeboshi, which is often translated as “pickled plum” but is a pickled ume, a native Japanese fruit somewhat like an apricot, is red when pickled and this gives the bento the effect of looking like the Japanese flag (white with a red circle at the center). Therefore, this type of bento is called the Hinomaru bento, as Hinomaru is the name for the Japanese flag.

Traditionally, bento are cooked by Japanese mothers and wives for their children and husbands to take to school and work. Some women get up an hour or more before their families to make these bento, which not only feature delicious food, but may be elaborately decorated with patterns of colors or shapes or even meant to look like popular cartoon characters. The more ornate and varied the bento, the more “love” the woman is said to be packing for her husband or children and it’s often a joke that those stuck with the Hinomaru bento have unloving wives or mothers. More realistically, it could simply be that the busy career woman doesn’t have time to make elaborate lunches or the lunch was made by the man or student him or herself.

It’s also a traditional for Japanese girls, particularly high schoolers, to get up early before school to cook food and then offer a hand-made bento to their crushes or boyfriends, perhaps in anticipation of one day cooking for them during marriage. Although this is far less common as more women continue to work after marriage and children, an old-fashioned romantic Japanese marriage proposal translates to, “I want to eat your bento everyday.”

Can you imagine eating rice and pickled vegetables every day for lunch instead of sandwiches? Would you think it was fair for your mother, wife, or girlfriend to get up an hour early just to make you lunch?