Cabbage salad

Another salad we made was this cabbage salad from my japanese salad cookbook.

Cabbage salad

• 1/3 Cabbage, cut into bite sized pieces - 1cm x 1cm
• 1 Fried tofu skin
• 1 tbs Fried slivers of garlic
• Dressing: 3 tbs mayonnaise, 3 tbs ponzu, a pinch of shichimi

Heat the fried tofu skin over a griddle. Prepare the cabbage.
Mix the dressing ingredients till its smooth.
Cut tofu to 1cm x 1cm pieces and sprinkle over the cabbage with garlic.
Pour dressing over the salad and more shichimi.

Tofu Salad

While my cousins were here, I served my favourite Japanese salad: Tofu salad with sesame dressing. I had been ordering it at nearly every restaurant that had it, till I discovered its made using a ready made salad dressing. First I bought the wrong dressing - it was a sesame ponze sauce not a salad dressing. I was disheartened. I then found the right dressing and Stephen was eating this salad every day. My cousins came, then Mama and again we were eating this salad everyday.

So here goes:

Tofu Salad

• Tofu - 1 portion of silken tofu, wrapped in a towel and left for 20 minutes with a weight over it. This drains the water, placed at the bottom of the dish
  
• Onions, sliced, lots of it - here I use the japanese leek. It can be substituted by spring onions or finely sliced red onions
• Green pepper, finely sliced
• Mizuno leaves, or any salad leaves available, cut into bite sized portions
• 1 small tomato (not a cherry tomato) chunked
• A few soy beans (edamame), some left over bits.

Add more green fresh vegetables, like cucumbers, bean sprouts, lettuce, cabbage. I dont use vegetables that need cooking, unless its the tofu itself.

• Pour salad dressing over the salad and mix
• Scatter corn flakes over the salad for texture.

Dig in.


Here is a recipe I found for the Sesame salad dressing called Gomadare.

Gomadare

• roasted white sesame seeds: 2 large tablespoons
• soy milk: 4 large tablespoons (optional)
• miso: 1 teaspoon
• soy sauce: a little (up to taste)
• sugar: a little
• ground white sesame: a little

Method
First ground together with a pestle the white sesame seeds, soy milk and miso until it has attained a nice smooth consistency.
If have difficulty mixing it, heat it a little.
Add soy sauce, sugar and ground white sesame to taste.
A little experimentation will work wonders.

Yakitori sauce recipe

Yakitori recipe from a forum

Ingredients
1/2 cup soy sauce
1/4 cup sugar
1/2 cup mirin
1/4 cup sake
1 garlic clove, crushed
1 slice fresh ginger, peeled (1/8 inch thick)
1 tablespoon water
1 tablespoon cornstarch
Directions
1 In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot.
2 Cook over medium high heat 3 to 4 minutes.
3 In a small bowl, blend water and cornstarch.
4 Stir constarch mixture into soy sauce mixture.
5 Cook until thickened, stirring constantly.
6 Strain sauce.
7 Keep at room temperature for up to 24 hours.
8 Refrigerate.

Tsukunhicken Balls
Ingredients for four people: • Minced chicken ··· 450g • Salt ··· 5g • Green onions ··· 20g • Egg ··· 1/4 (Break and lightly beat egg; use 1/4 of mixture) • Starch ··· 1.5g • Seasoning A: Soy sauce ··· 30cc Sake ··· 10cc Sugar ··· 20g Mirin ··· 10cc Ginger juice ··· 10cc • Shichimi pepper ··· as necessary Cooking surface: Grill pan		Method: 1) Mix minced chicken and salt until whitish. 2) Add minced green onion, egg, starch, and ginger juice and mix well with meat. 3) Shape the mixture into meat patties around 3-4 cm in diameter and 2 cm in thickness. 4) Heat oil in a grill pan, brown one side of the meat patties, then the other side. 5) Remove excess oil with cooking paper as necessary. 6) Add seasoning A to the pan and cook it on low heat until sauce thickens and becomes lustrous on the surface of meat.

Cousins visit meal planning

4 of my cousins are coming to visit us in Japan with 2 of their children. 2 are from Melbourne, 2 from Toronto and 2 from Kuala Lumpur. With 3 of us in Tokyo already, that makes 9 people to cook for dinner. I have to do lots of planning. Why not plan my meal on my site?

Meal 1 - Yakitori
Yakitori
chicken 2 pcs each x 9 = 18, wagyu beef = 9, meat balls = 9, tsukune = 9
Goya champur
Grilled broad beans
Cabbage and tofu
Pickled vegetable
Rice

Meal 2 - Pasta
Spaghetti Meatballs
Another pasta
Salad?

Meal 3 - Curry
Thai chicken stir-fry
A vegetable
A Salad
leftover yakitori?

Meal 4 - Sushi
Order in Sushi platter
Tofu salad with sesame dressing
Simmered pumkin
Miso soup

Meal 5 - Roast chicken
Roast chicken
potatoes
pumpkin
cherry tomatoes
aubergine
Salad

Meal 6 - Soba
Soba
dipping sauce
onions, wasabi, nori,
enoki mushrooms
rice
fish
spinach

Ten Ichi, Ginza

When this restaurant is Googled, all you get are fav reviews of this restaurant. Some say its one of the best tempura restaurants in Japan.

Tempura is one of the easiest foods to eat in Japan. Most everyone likes it and its available everywhere. Its simple food, the basic ingredient, deep fried with a light crispy batter. Take a string bean, deep fry it. The high heat ensures you probably wont get food poisoning. The simplicity ensures there are no hidden ingredients to baulk at the taste. I like it mostly because of all the types of Japanese foods, this has the most vegetables.

Then you have Ten ichi.

There is tempura and there is tempura. Here the most excellent vegetables are sourced specifically for its freshness and natural tastes. The batter is perfectly mixed to form a crispy outer coating to cook the vegetable quickly and seal in all its goodness. The oil perfectly clean heated in a copper basin with thermometer attached.

When the food is served, the chef gently explains how to eat it - the prawn head: with salt only, the prawn: with salt and lemon then the fish and vegetables, as you wish - salt or the delicious home made tempura dressing with grated daikon.

Seated around the chef, each morsel is served consecutively. He watches how you eat, and times the moment to start cooking the next selection. It starts with prawns, vegetable, fish vegetables, fish, etc ending with a mixed tempura on rice.

Nathan asked for a second helping of asparagus, which cost USD5. He wont eat asparagus without being reminded of this visit.

So I took my Dad to this restaurant. The chef had changed to a younger person. My previous visit with Jon and Suzi the older one was training the new one. I hope he enjoyed it.

I noticed yet another wonderful thing here: the rice at the end. They serve a smaller grain rice than I have tried before. The smallness reminded me of broken rice at home, but you could feel each roundness tinier than what we are used to. perfect.

Eating Japanese

One of the factors that sets the Japanese way of eating apart and makes the nation healthier and slimmer is the high component of carbohydrate-based energy. In the Japanese diet, carbohydrates, mainly in the form of rice and noodles, make up nearly a third of the total energy intake. In the west, however, carbohydrates are often portrayed as a villain among weight-watchers and many diets demonise them. What matters is the quality of carbohydrate. Good carbohydrates are those that are still in their natural state and less processed. They are nutritious, high in fibre, give you sustainable energy and leave you feeling satisfied for longer. Fibre-rich foods also help to lower cholesterols and are a great detox. Traditional Japanese meals feature many good carbohydrate foods such as fresh vegetables, rice, soba noodles, and beans. Also we don’t add fat or dairy products to carbohydrates.

Portions are much smaller in Japan. Japanese food is served in small dishes and there is a saying, hara hachibu, which literally means that you should eat until you are about 80 per cent satisfied and no more. Leave the table when you are still wishing to eat more but not when you are completely full. Eating smaller amounts of food is not only beneficial for your health but also keeps the costs of food down.

After a fortnight of festive eating and drinking, I am looking forward to writing my 2009 wish list, accompanied by a bowl of traditional Japanese new year ozoni – miso soup with a sticky rice cake. Miso, made of fermented soybeans, is an essential ingredient in Japanese cuisine. It is rich in vitamin E, calcium and minerals and the high quality protein of soyabeans, converted into digestible amino acid, is known to lower cholesterol, blood pressure and help to prevent arteriosclerosis. Miso also slows down the ageing process, it is anti-cancerous and, best of all, it is an amazing hangover cure. Here are a couple of recipes using miso to start you off. I wish you happy, healthier – and slower – eating for the new year.

Japanese mushroom miso soup

Ingredients
4 dried shiitake mushrooms
1 leek, trimmed and finely sliced diagonally
200g fresh mushrooms such as shimeji, enoki or oyster
2 tbs dried wakame seaweed, softened in water and drained
2 tbs medium coloured miso paste of your choice

Method
● Soak the shiitake mushrooms in boiling water and infuse for 15-20 minutes. For shimeji or enoki mushrooms, discard the bases and separate the mushrooms. Discard the stalks of the softened shiitake mushrooms and slice caps.
● Put the leek slices in the saucepan of mushroom-infused water and bring to the boil over a medium heat. Add the mushrooms and wakame and cook for two minutes.
● Put the miso paste in a small bowl, ladle in the soup liquid to soften and dissolve the paste. Then pour the diluted miso paste back into the saucepan and return to the boil for just 1 second before turning off the heat. Serve immediately with chopsticks.

All from the FT weekend by Kimiko Barber

Kentucky Fried Chicken

We were driving home from church on Christmas Eve when I noticed a queue outside Kentucky Fried Chicken. I honestly thought, these poor Japanese not celebrating Christmas eating KFC all by themselves.

At home after dinner flicking through a local magazine, there was a caption about the annual Christmas queues outside KFC. Hmmm? so I googled "KFC christmas eve tokyo" and this is what wikipedia says

Japan

KFC is often referred to as ケンタッキー (kentakkii, ケンタッキー) in Japanese.

KFC Japan was founded in 1970. A life size statue of the Colonel stands in front of most stores in Japan. Fried chicken is an especially popular dish at Christmas time and on Christmas Eve many families, many of who have made reservations weeks in advance, have their traditional Christmas dinner of Kentucky Fried Chicken at home.

So apparently when KFC first came to Japan, they didn't do too well. This mainly because Japanese don't eat so much meat in their meals. So their first big promotion was over Christmas dressing Colonel Sanders as Santa Claus. Till this year, all KFC's Colonel Sanders statue outside each restaurant is dressed as Santa and they have their busiest sales over the 23, 24, 25 till you need to order your chicken to eat KFC on those days.

Aozora III

Martin Axe was visiting and Aozora was in need of another visit from us so off we went. It was packed. Their junior staff turned us away. No free tables till 9pm. Then the lady hostess saw us and called us back in. She found us a table, phew.

We had:

chutoro with shiso leaves,

akagai with shreded ginger shoot and lime,

saba

The sea bass was in season and the best!

This was followed by:

japanese foie gras (a type of fish liver) in soy sauce, spring onions and wakame.

grilled scallop with nori,

aburi anago sushi,

kawahagi,

aburi toro sushi,

miso soup,

home made caramel and salt ice cream.

Aozora, again

We took Jocelyn's visit for another opportunity to visit Aozora. This was our sashimi plate. Not just a beautiful picture - we had:

suzuki with japanese chives,

toro with shiso leaves,

maguro with shiso flowers,

akagai with shreded ginger shoot and lime,

iwashi with grated ginger and spring onions

and ikura with salt and lime.

The sea bass was in season and the best!

This was followed by:

japanese foie gras (a type of fish liver) in soy sauce, spring onions and wakame.

grilled scallop with nori,

fried white bait, lemon and salt,

anago sushi,

kawahagi,

aburi toro sushi,

miso soup,

home made caramel and salt ice cream.

Lots of bowing and sushi kata des, wow.

The Japanese Omnivore's 100

I was tempted to copy the The Omnivore's 100 I found on Dharm's website then I found it a Japanese version of it in http://www.justhungry.com/. Instead of listing what I have eaten, I shall use this list over my period in Japan as my challenge to experience as many of them as I can.

A List of 100 Japanese Foods To Try At Least Once1. Properly washed and cooked, top quality new harvest white rice (shinmai　新米) ?
I cannot emphasize enough the importance of rice in Japanese cuisine. The ultimate rice for most Japanese people comes from famed rice growing areas such as Niigata prefecture or Akita prefecture; famous varieties include _koshihikari_ and _sasanishiki_. And the best tasting rice is held to be new harvest rice or _shinmai_　新米.　The older rice gets, the less desirable it is. This differs from some other rice cultures where aged rice (e.g. basmati rice) is held in high regard. See also How to cook Japanese rice.
2. Freshly made tofu, as hiyayakko or yudofu ? in Konpachi Restaurant in Nishi AzabuTofu used to be sold by mobile street vendors, who would go around neighborhoods in the evening (just before dinnertime) tooting a loud horn. Housewives would rush to the vendor cart, bowls in hand, to buy fresh tofu. Nowadays mobile _tofu-ya_ have virtually disappeared in Japan, but small independent tofu stores do still exist. Most people just buy tofu from a supermarket or _combini_ though. See how to make your own tofu; how to make hiyayakko and agedashi dofu (another great way to enjoy tofu). Yudofu (湯豆腐）is a piping hot version of hiyayakko.
3. Properly made misoshiru and osumashi ?
Misoshiru 味噌汁　is miso soup, an osumashi おすまし　is clear soup, both fundamental parts of a traditional Japanese meal. Some people have a bowl of miso soup or clear soup at every meal. The difference between a miso soup made with proper dashi stock and good miso and an ersatz ‘instant’ one is like night and day. See Miso and miso soup basics and A week of miso soup.
4. Properly made homemade nukazuke ?
Nukazuke 糠漬け are vegetables pickled in a fermente rice-bran (nuka 糠）bed or nukadoko (糠床）. The vegetables are only left in the pickling bed for a few days. The care and feeding of a good nukadoko is a complex, much discussed matter, similar to the cult surrounding sourdough. The housewife or restaurant that has a top notch nukadoko is much respected. Unfortunately, nuka pickling at home seems to be a slowing dying art.
5. Very fresh sanma (saury), sizzling hot from the grill, eaten with a drizzle of soy sauce and a mound of grated daikon radish ?
Simply grilled fresh fish is a keystone of Japanese meals. Smaller fish such as sanma or the higher-class aji (horse mackerel) are grilled whole with their skins on, heads intact and innards left in, including sperm sacs or eggs. All parts of the fish are considered edible, and the innards are considered to be delicacies. Blue/oily fish or hikarimono （ひかりもの） are at their best in the colder months when they have more fat. Sanma used to be considered to be poor peoples’ food since it was so cheap.
6. Homemade umeboshi ?
Umeboshi (梅干し）- salted, dried then pickled ume (梅）, a fruit that is a relative of the plum and the apricot. Very salty-sour, and acquired taste. Used in small quantities, it’s a great flavor enhancer and appetite stimulant. Homemade is usually the best, and despite the effort it requires a lot of people still make their own umeboshi every year (including my mother). An acquired taste. See New rice and pickled plum and Oba-chan’s pickled plums.
7. Freshly made, piping hot crispy tempura. I prefer vegetable tempura like shiso leaves, eggplant and sweet potato. ? in Ten-ichi Restaurant in Ginza.
Tempura 天ぷら is considered to be a quintessential Japanese foo these days, but it’s actually an early imported food, introduced by Portuguese and/or Spanish missionaries in the 16th century. (See Wikipedia.) Good tempura must have crispy, light-as-air, greaseless batter coating. The usual dipping sauce is a mixture of dashi stock, soy sauce and grated daikon radish called tentsuyu （天つゆ), not, as you might think from the way tempura-like fried foods are served in pan-Asian restaurants, sweet and sour sauce! (yeah yeah, I still haven’t posted a tempura recipe here! Someday I’ll fix that…)
8. A whole grilled wild Japanese matsutake ?
Matsutake (松茸）is a very fragrant, highly saught after, and __expensive as all heck__ mushroom. In Japan it grows near matsu (松）trees, which are supposed to greatly enhance their aroma. Matsutake are as highly regarded in Japan as truffles are in Europe. Japanese matsutake prices can reach four figures (in U.S. dollars) per kilo; imported matsutake are held in much lower regard, and are often sprinkled with ‘matsutake essence’ while cooking. The best way to eat a matsutake is to simply grill it over a hot charcoal fire, and sprinkle with a tiny amount of soy sauce and so on.
9. Freshly made sobagaki with sobayu ? in Konpachi, Nishi Azabu
Soba (蕎麦）or buckwheat is best known in the noodle format. But the best way to enjoy soba in my opinion is as sobagaki (そばがき）, a chewy-soft dumpling of sorts made out of fresh buckwheat flour, boiled in water. The cooking water is called sobayu (そば湯）and is sipped along with the sobagaki.
10. Mentaiko from Fukuoka, or tarako ?
11. Mentaiko （明太子）and tarako （たらこ）are both marinated/salted pollack roe, even though the name tarako means “child of cod”. Mentaiko is a spicy version, which originated in Korea and crossed the sea to the southern island of Kyuushuu. Fukuoka, the largest city in Kyuushuu, is famous for its mentaiko. Both tarako and mentaiko can be eaten as-is with plain rice, or used as a paste or sauce - see tarako and ponzu pasta. Tarako is often used griled until firm as an onigiri filling. (Mentaiko onigiri is not that common, probably because it’s pretty expensive!) Tarako or mentaiko mixed with a bit of butter and spread on hot toast is delicous. An acquired taste.
12. Onigiri with the three classic fillings: umeboshi, okaka, shiozake ? in 7 elevens
Okaka (おかか）is bonito flakes mixed with soy sauce; shiozake （塩鮭）is salted salmon. See Onigiri FAQ.
13. Assorted fresh-as-possible sashimi ? in Aozora, Tsukiji
Sure sushi is great, but the ultimate indulgence at a sushi-ya for me is a selection of fresh sashimi; it’s beautiful to behold and a treat for the tastebuds. Be adventurous and try everything form raw (live) shellfish to raw squid to slices cut from a still live fish! (This is called ikezukuri （活け造り or 生け作り）Yes I know, it’s cruel, but it’s very Japanese.)
14. Saba oshizushi ?
鯖押し寿司　is sushi you won’t often encounter in sushi restaurants, though some Japanese restaurants do have it on their menus. It is a speciality of Okayama prefecture, but is popular all over Japan. Very fresh mackerel or saba (鯖）is fileted, salted and marinated, then pressed firmly onto a block of sushi rice; the whole is then left to rest for a few more hours. It’s a style of sushi that is much older than the nigiri-zushi you are probably familiar with.
15. Mugicha found some in Sydney. I drank it when I was pregnant.
麦茶. See Mugicha article.
16. Kakifurai ?
牡蠣フライ - breaded and deep fried whole oysters, a yohshoku dish. You may not think this is that Japanese…but that crispy, slightly bitter, creamy-seafoo flavor, eaten with Bulldog sauce, is very Japanese to me, an is something I really miss! (Oysters in Switzerland are Way Way Too Expensive.)
17. Morinaga High-Chew candy, grape flavor ? green apple flavour
I know I’m biased, but I think Japanese confectionery companies make the best tasting candies. I didn’t say chocolates or candy bars - I mean candies, or sweeties if you are of British inclination. Morinaga’s High Chew line of soft chewable candies are among the best and most popular, and of these the grape flavor is my favorite.
18. Karasumi ?
からすみ　is salted and dried mullet roe. It has a very dense, sticky yet waxy texture (sort of like a salty-fishy an not sweet fudge), and is very salty. It’s one of the 3 great delicacies, or chinmi (珍味）of Japan; the others are salted sea urchin (shiuni) and sea cucumber innards (konowata), both of which are sort of stomach-turning for me, but karasumi is an oddly addictive substance. You traditionally eat tiny slices of it to accompany your sake. Very much and acquire taste.
19. A pot of oden, preferably with homemade components especially ganmodoki, boiled eggs and daikon radish ?
おでん - see oden article and recipe.
20. Ika no shiokara ?
いかの塩辛　is cuttlefish squid that is salted and fermented in its own innards. It has a slimy sort of texture, and a very intense sea-flavor. Great on hot rice. An acquired taste. Easily obtainable in jars at larger Japanese grocery stores; if you can get very fresh squid with the innards you can make your own at home. This recipe on Chowhound should work well, but use a non-reactive, glass or ceramic container; this is powerful stuff that will at the very least stain and odorize a plastic container forever, and may even eat through thin plastic (I’ve had this happen…)
21. Calpis not quite Nathan's favourite - but he likes the connections to this drink (Japan) and would always buy it. It's too sweet.
カルピス is a sweet fermented milk beverage. It’s most commmonly sold as a concentrate, which is mixed with cold water or plain at a 1:5 or so ratio. It’s also used straight as a syrup over shaved ice (kakigouri かき氷), and as a mixer in some cocktails. Because of its fermented flavor, cloying mouthfeel and (for English speakers) rather unfortunate name which sounds like ‘cow piss’, it hasn’t seen a whole lot of success in the West, though as “Calpico” in already diluted or soda form it is sold in some parts of Asia. An acquired taste. Japanese people love fermented-milk flavor (see Yakult below). (Switzerland also sells a fermented-milk beverage called Rivella, which tastes a bit like Calpis/Calpico soda.)
22. Ankou nabe ?
あんこう鍋 - monkfish hotpot or stew. Tabletop cooking is very popular in Japan. A small portable gas burner is placed in the middle of the dining table, a variety of cut up vegetables and some kind of protein are made ready, and they’re cooked in a pot (in which they are called nabemono 鍋物 or simply nabe 鍋）of simmering water/broth, on a grill or shallow pan. Everyone at table picks out the pieces they want. Ankou is monkfish, a rather slippery, chewy fish with tons of flavor; together with lots of vegetables it makes a delicious nabe on cold winter days.
23. Unadon ?
うな丼 is unagidonburi （うなぎどんぶり）shortened; it’s eel filets with a sweet-salty sauce on a bed of rice. A very rich, high calorie dish that’s popular in the summer months, since all those calories in eel are supposed to keep your strength up!
24. Komochi kombu or kazunoko ?
Kazunoko (数の子) is brined herring roe, and komochikonbu (子持ち昆布）is the same herring roe pressed onto konbu seaweed. Both have a distinctive crunchy texture and the salty flavor of the sea. An acquired taste.
25. Yamakake, grated yamaimo with maguro (red tuna) cubes (or just tororo with a raw egg) ?
Japanese people love food with a slippery, slimy texture, and the slimiest of them all is grated yamaimo (山芋) or nagaimo (長芋), a type of yam. This is called tororo (とろろ, not totoro!). My favorite form of tororo is when it’s combined with cubes of fresh tuna, which is called yamakake （山かけ), but the ultimate slimy experience is tsukimi tororo (月見とろろ), a bowl of grated yamaimo with a raw egg which is supposed to look like a full moon.
26. Properly made gyokuro shincha ?
玉露の新茶、new-crop Gyokuro green tea. How to brew a perfect cup of green tea.
27. Milky Candy if this means Karameru, its great toffee.
28. Wanko soba
29. Omuraisu with demi-glace sauce
30. Handmade katayaki senbei
31. Yohkan (yokan) from Toraya
32. Ishi yakiimo - sweet potatoes cooked in hot stones, available from street vendor carts
33. Natto not my favourite, though much nicer than Taipei's stinky tofu. I prefer the dried nuts.
34. Fresh seaweed sunomono (can also have some tako in it)
35. Ikura or sujiko
36. Tonkatsu nope
37. Goma dofu
38. Chawan mushi or tamago dofu - the same dish either piping hot or ice cold didnt try this in japan
39. Freshly made mochi, with kinako and sugar, grated daikon and soy sauce or natto at our neighbour's house
40. Gindara no kasuzuke
41. Hoshigaki
42. Inarizushi again, eaten this outside Japan
43. Chikuzen-ni
44. Surume
45. Yakinasu with grated ginger
46. Tamago kake gohan
47. Kabuki-age
48. Nikujaga
49. Spinach gomaae
50. Fuki no tou51. Okonomiyaki
52. Yakitori53. Ohagi
54. Japanese style curry, with rakkyo and fukujinzuke as condiments
55. Kenchinjiru56. Yakult57. Kakipea
58. Takoyaki
59. Sakura mochi
60. Buta no kakuni
61. Daigaku imo
62. Kappa Ebisen
63. Chicken tsukune
64. Hakusaizuke
65. Hayashi rice
66. Goya champuruu
67. Dorayaki
68. Ochazuke
69. Sakuma Drops
70. Stewed kiriboshi daikon
71. Takenoko gohan (or in fall, kuri gohan)
72. Cream or potato korokke
73. Fresh yuba
74. Real ramen
75. Monaka
76. Ekiben of all kinds
77. Edamame they eat this in Indonesia too
78. Chicken karaage in a bento box
79. Kuzumochi
80. Mitarashi dango
81. Konnyaku no dengaku
82. Yukimi Daifuku
83. Sukiyaki
84. Nama yatsuhashi
85. Panfried hanpen
86. Nozawanazuke or Takanazuke
87. Kiritanpo
88. Amanatto
89. Narazuke
90. Aji no himono
91. Baby Ramen
92. Kobucha
93. Kasutera
94. Tazukuri
95. Karintou
96. Sauce Yakisoba
97. Kamaboko
98. Oyako donburi
99. Atsuyaki tamago
100. Kuri kintonJapanese potato salad