Nihonkaku

Traditional Japanese broth made from fermented soybean paste (miso). Usually contains tofu, wakame seaweed, and scallions. Salty and umami-rich flavor.

Small salad of thinly sliced white cabbage marinated in a mild, slightly tangy dressing. Crunchy and refreshing.

Wakame seaweed salad seasoned with sesame oil and sesame seeds. Slightly crunchy and slippery texture, sweet and savory flavor.

Mixed green salad topped with slices of raw salmon (sashimi). Dressed with a light vinaigrette. A fresh mix of fish and vegetables.

Fresh green salad topped with cooked shrimp. Served with a vinaigrette dressing. Light and flavorful.

Bright yellow marinated daikon radish. Very crunchy texture and sweet and sour flavor. Often consumed to cleanse the palate.

Immature soybeans served whole in their pods, lightly salted. The pod is squeezed with the teeth to extract the tender beans.

Bowl of white rice steamed. Sticky texture typical of Japanese rice. Neutral accompaniment for sauced dishes.

Rice prepared for sushi, seasoned with a mixture of rice vinegar, sugar, and salt. Slightly tangy and sweet taste.

Japanese dumplings (gyoza) filled with chicken and vegetables. Thin dough, usually pan-fried on one side and steamed. Served with a vinegary soy sauce.

Crispy fried rolls filled with a shrimp stuffing. Vietnamese-inspired specialty. To be enjoyed with salad and nuoc-mâm sauce.

Thin slices of raw salmon marinated or served with a light dressing (often citrus-based or oil-based). Melts in your mouth texture and delicate flavor.

Light and airy shrimp fritters (tempura). The batter is crispy and golden, the shrimp remains tender. Served with a dipping sauce.

Rings of squid coated in tempura batter and fried. Crispy on the outside and firm on the inside.

Breaded and fried chicken pieces (Japanese katsu or nuggets style). Crispy coating and juicy meat.