Sukiyaki

A Japanese hot pot dish where various vegetables, meat, and seafood are arranged in one pot and simmered together. Popular among commoners since the Edo period. The name 'yose' refers to gathering diverse ingredients in one place. A symbol of winter family gatherings, regional variations exist in ingredients and seasoning.

A hot pot dish where thinly sliced beef and vegetables are briefly dipped in hot water, court cuisine-inspired. Established at Suehiro, founded in Osaka in the 1950s. The name comes from the onomatopoeia of the swishing sound. Characterized by interactive dining where diners choose their own sauce. Showcases premium wagyu and gourmet culture.

A quintessential Japanese hot pot dish where multiple ingredients are gathered into one pot. Regional variations showcase local ingredients and traditions throughout Japan. Symbolic of winter family gatherings, it exemplifies simplicity with depth, highlighting ingredient flavors through ponzu or soy-based broths. The cooking method emphasizes the natural taste of fresh seasonal vegetables and proteins.

A Japanese hot pot dish of thinly sliced beef and vegetables simmered in a sweet-savory broth. The distinctive style of dipping in beaten raw egg became popular during the Meiji era's modernization. It is also known internationally through Kyu Sakamoto's hit song 'Ue o Muite Arukō,' released abroad as 'Sukiyaki.'

A general term for premium Japanese beef. Four breeds exist: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Holstein cattle. Characterized by marbled meat (shimofuri) with evenly distributed fat that produces an exceptionally fine, melting texture. Internationally recognized as the world's highest-grade beef, used in upscale restaurants. Branded varieties such as Matsusaka and Kobe beef are particularly renowned.

A Japanese summer tradition of finely shaved ice topped with syrup and condensed milk. In recent years, upscale kakigori shops using natural ice and house-made syrups have gained popularity, with the dessert continuing to evolve through fluffy textures and refined flavors. It is one of Japan's oldest sweets, dating back to the Heian period.