Japanese food is absolutely amazing, but it’s also completely different in taste, presentation, and texture from dishes in many Western countries.

If you live on Okinawa, you might have seen a seasoned rice dish called “jyushii.” This Okinawan dish is similar to mainland Japan’s takikomi gohan but features ingredients like fuuchiibaa (artemisia) and chiribira (Chinese chive).

In case you have not noticed, karaage (Japanese-style fried food) is big in this country, especially chicken karaage.

The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy. This recipe is adapted from Japanese comedian Saigen Daisuke, who is known for trying to replicate dishes from popular restaurants.

Japanese food is a favorite for people around the world, and many visitors to Japan look forward to trying out popular fare like yakiniku, takoyaki, okonomiyaki, shabu shabu and more!

It is a meal of boiling things like chopped radish and eggs, or tasty chikuwa fish cakes in a soy sauce or kombu soup stock for a long time to gain flavor.

Much like Angadi how is dubbed the “Okinawan doughnut,” “Sanguwachi Guwashi (sweets of March)” should be called the “Okinawan financier” in my opinion.

Kabocha korokke, is a common and very popular bento meal item. You’ll find this in many schoolchildren’s lunch boxes when autumn arrives as it’s a great way for moms to get their kids to eat more veggies.

Toshikoshi soba (year-crossing soba noodles) is a traditional food that many Japanese eat every year on December 31.

In Japan, every New Year we eat a variety of foods which form part of the Osechi Ryori (or New Year’s foods) meant to bring us good luck, health and happiness.