Ichimi

Pan-fried Japanese dumplings stuffed with chicken and vegetables. Thin, crispy dough on one side, soft on the other. Served with a soy-vinegar sauce.

Marinated chicken pieces (often ginger, garlic, soy) then fried. Crispy on the outside and juicy on the inside. A Japanese cuisine classic.

Hot dough balls containing pieces of octopus. Topped with special takoyaki sauce, mayonnaise, and dried bonito flakes. Soft texture and umami flavor.

Shrimp coated in a light and crispy batter. Served hot, often with a sweet and sour or soy sauce.

Fried spring rolls filled with chicken and vegetables. Crispy and golden. To be dipped in nuoc-mâm or sweet and sour sauce.

Fried spring rolls filled with shrimp and small vegetables. Crispy wrapper. Usually served with salad and fresh mint.

Wakame seaweed salad seasoned with sesame oil and vinegar. Crunchy texture and refreshing iodized taste.

Traditional Japanese soup made from dashi broth and fermented soybean paste (miso). Often contains tofu, seaweed, and chives.

Bowl of steamed Japanese white rice. Short, sticky grains, a basic accompaniment to Japanese meals.

Small salad of thinly sliced white cabbage marinated in a mild and tangy vinaigrette. Fresh and crunchy.

Japanese rice seasoned with rice vinegar, sugar, and salt. This is the rice used for preparing sushi.