Tori-Soboro lunch box
Tori-Soboro is one of very popular accompaniments for rice in Japan. “Tori” means chicken in Japanese and “Soboro” means one of the cooking styles of Japanese dish. Soboro is the way for minced meat which is to be fried with some source and seasoning such as sugar and soy source. (sugar and soy source let any food to be Japanese taste.)
Sori-Soboro is so popular that many people eat it at home. This is one of the best loved accompaniments for rice in bentō (lunch box). Often scrambled egg and beni-shōga (the red one) are accompanied.
Beni shōga (紅生姜?) is a type of tsukemono (Japanese pickle). It is made from ginger cut into thin strips, colored red, and pickled in umezu (梅酢), the pickling solution used to make umeboshi; the red color is derived from red perilla. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.
Semi-Sushi rice ball
We have plenty of choice for onigiri (Japanese traditional rice ball) in Japan. Recent years, we can find semi-sushi onigiri at convenience stores. Maguro (tsuna) is the most standard fish for sushi.
Pasta with asari calm and mash room
We know very well that a Italian food, pasta is so loved all over the world. Japanese people are also pasta lovers. But we have arranged pasta, it is..let’s say Japanese pasta!! If you love Japanese food, (basically soy source taste and sea food) you would love it!!
Pasta with umeboshi and steamed chicken
Umeboshi (Japanese: 梅干, pronounced [u͍meboɕi]; literally “dried ume”) are pickled ume fruits common in Japan. The word “umeboshi” is often translated into English as “Japanese salt plums,” “salt plums” or “pickled plums.” Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a popular kind of tsukemono (pickles) and are extremely sour and salty.
Pasta with sansai
Sansai (山菜?) is a Japanese word literally meaning “mountain vegetables”, originally referring to vegetables that grew naturally were foraged in the wild, and not grown and harvested from fields. However in modern times, the distinction is somewhat blurred, as some sansai such as warabi have been successfully cultivated. For example, some of the fern shoots such as bracken and zenmai shipped to market are farm-grown.