The road to sushi mastery is a long and difficult one. 

Few would know this better than Chef Ueda “Kaz” Kazu, previously head chef of the Michelin-starred Sushi Zo in Los Angeles, and now lead instructor at the sushi-making school Osu no Sushi in the seaside town of Aoshima, Miyazaki Prefecture. But while receiving a certification from Osu no Sushi takes two months of non-stop training, Chef Ueda also offers a much shorter two-hour introductory course, intended to get guests acquainted with the basics of the time-honored culinary art form. 

In this course, you’ll start with an introduction to the history and culture of sushi, followed by a practical lesson on how to shape shari, the building block of all nigiri sushi. Once you’ve got acquainted with that, you’ll move on to the proper methods of cutting fish and putting shari and neta (topping) together. Don’t worry about getting stuck: Chef Ueda will be there every step of the way to give each participant personalized attention. 

At the end of the course, you’ll be able to feast on not just the nigiri you’ve created, but also that made by the Michelin master himself. Accompanied by a free flow of green tea and a bowl of freshly-made miso soup, you’ll witness locally-caught seafood being effortlessly transformed by Chef Ueda’s deft hands and knife into some of the world’s finest sushi — and then eat it.

As if learning how to make sushi from a Michelin-starred chef wasn’t enough, you’ll be doing it in Aoshima, the jewel of Miyazaki Prefecture. As the country’s surfing capital, Miyazaki’s beaches are second to none — and Aoshima holds claim to some of the best in the prefecture. 

With its crystal-clear waters and sunkissed shores, Aoshima is the very picture of an idyllic Japanese seaside town. It’s also the starting point of one of Miyazaki’s most famous attractions, the Nichinan Coast: more than 50km of Japan’s most unspoilt coastline that’s also home to one of the country’s most sacred sites, Udo Shrine.

Learn the basics of sushi-making with a Michelin-starred instructor, previously head chef of Los Angeles sushi restaurant Sushi Zo. Afterwards, tuck into an omakase sushi course meal made with fresh-caught local Miyazaki seafood.

Miyazaki

Miyazaki Beachside Sushi-Making Class with Michelin Chef

亲子友好

親子友好

Family-friendly

无麸质

無麩質

Gluten-free

清真

Halal

犹太认证

猶太認證

Kosher

鱼素选择

魚素選擇

Pescetarian

宠物友好

寵物友好

Pet-friendly

允许婴儿推车

允許嬰兒推車

Stroller Accessible

全素选择

純素選擇

Vegan

蛋奶素选择

蛋奶素選擇

Vegetarian

允许轮椅

允許輪椅

Wheelchair Accessible

Either homemade or easily picked up from a convenience store or specialty store, bento boxes are beautifully presented packed lunches in Japan, tasty goodies organized into different sections of a box and divided into separate compartments. A compact lunch to eat on-the-go, the word bento was taken from the Song Dynasty Chinese slang term for “convenient.” Indeed, bento boxes are easy to make and easily carried to school or work, but the uniqueness comes from the careful presentation of bento boxes, usually balancing an array of colors and ingredients to make a very appetizing and nutritious meal. Boxes can be made from disposable plastic to hand-crafted lacquerware, usually including rice or noodles, and your favorite morsels of meat and vegetables.

This dish is historically rooted in Japanese cuisine since the Kamakura Period, and is now a regular staple meal. Popularly eaten during the intermission of a kabuki show or noh performance, bento boxes are also perfect to bring along for a picnic, particularly handy for a day trip or hanami (cherry blossom viewing party). Children enjoy kyaraben, decorative bento boxes designed to look like colorful characters from anime series or manga comic books. Bentos sold at train stations showcasing local produce are known as ekiben, featuring aesthetically pleasing snacks like Kyoto’s gorgeous vegetables or anago (conger eel) from Hiroshima. Widely eaten in Japanese cuisine, join a bento cooking class to make your own cute kyaraben, or enjoy a tasty local bento on a lunch stop during a food tour. Luxurious or homemade, bento boxes are far beyond your average packed lunch.

在日本，便当既可以自制，也可以在便利店或专卖店购买。便当是一种包装精美的盒饭，将美味佳肴分门别类地装入盒中。便当是一种便于随身携带的小巧午餐，便当一词取自宋代中国俚语 "方便"。的确，便当易于制作，也便于携带上学或上班，但其独特之处在于便当盒的精心摆放，通常会在各种颜色和配料之间取得平衡，从而制作出非常开胃且营养丰富的饭菜。便当盒可以是一次性塑料制品，也可以是手工制作的漆器，通常包括米饭或面条，以及您喜欢的肉类和蔬菜。

这道菜从镰仓时代起就扎根于日本料理中，现在已成为一种常规主食。便当在歌舞伎表演或能乐表演的中场休息时食用，也非常适合野餐，尤其适合一日游或赏花聚会。卡通便当（kyaraben）是一种装饰性便当盒，设计成动漫系列或漫画书中色彩斑斓的人物造型，深受儿童喜爱。在火车站出售的展示当地特产的便当被称为 "ekiben"，其特色是美观的小吃，如京都的华丽蔬菜或广岛的海鳗。便当在日本料理中被广泛食用，您可以参加便当烹饪班，亲手制作可爱的便当，或者在美食之旅的午餐站品尝美味的当地便当。无论是豪华便当还是自制便当，都远非一般的盒饭可比。

便当是一种美味的盒饭，是日本典型的外卖餐点。在 byFood 上查找与便当相关的体验、餐馆、信息等！ 

关于便当的一切 | 体验、餐厅、产品及更多 | byFood

便当

便当是一种美观又美味的包装午餐盒，在日本是一种典型的外卖餐点。 

在日本，便當既可以自制，也可以在便利店或專賣店購買。便當是一種包裝精美的盒飯，將美味佳餚分門別類地裝入盒中。便當是一種便於隨身攜帶的小巧午餐，便當一詞取自宋代中國俚語 "方便"。的確，便當易於製作，也便於攜帶上學或上班，但其獨特之處在於便當盒的精心擺放，通常會在各種顏色和配料之間取得平衡，從而製作出非常開胃且營養豐富的飯菜。便當盒可以是一次性塑料製品，也可以是手工製作的漆器，通常包括米飯或麪條，以及您喜歡的肉類和蔬菜。

這道菜從鎌倉時代起就紮根於日本料理中，現在已成爲一種常規主食。便當在歌舞伎表演或能樂表演的中場休息時食用，也非常適合野餐，尤其適合一日遊或賞花聚會。卡通便當（kyaraben）是一種裝飾性便當盒，設計成動漫系列或漫畫書中色彩斑斕的人物造型，深受兒童喜愛。在火車站出售的展示當地特產的便當被稱爲 "ekiben"，其特色是美觀的小喫，如京都的華麗蔬菜或廣島的海鰻。便當在日本料理中被廣泛食用，您可以參加便當烹飪班，親手製作可愛的便當，或者在美食之旅的午餐站品嚐美味的當地便當。無論是豪華便當還是自制便當，都遠非一般的盒飯可比。

便當是一種美味的盒飯，是日本典型的外賣餐點。在 byFood 上查找與便當相關的體驗、餐館、信息等！ 

關於便當的一切 | 體驗、餐廳、產品及更多 | byFood

便當

便當是一種美觀又美味的包裝午餐盒，在日本是一種典型的外賣餐點。 

A bento is a delicious packaged lunch box that’s a typical takeaway meal in Japan. Find bento-related experiences, restaurants, information, and more on byFood! 

All About Bento | Experiences, Restaurants, Products and More

Bento

Featuring small compartments filled with a range of beautiful bites to eat, a bento is an aesthetically pleasing and delicious packaged lunch box that’s a typical takeaway meal in Japan. 

Simple in its recipe but concentrated in flavor, dashi soup stock is a key element that’s commonly used in many areas of Japanese cooking. A part of Japanese cuisine for hundreds of generations, most traditional dashi recipes are made from simmered kombu (kelp) and katsuobushi (bonito flakes). The striking but unusual flavor unlocked from standard dashi is attributed to being the fifth flavor of umami, giving an indulgent savory kick to a variety of classic Japanese dishes. Common dashi variations include kombu dashi (simmered kelp), niboshi dashi (made from small dried sardines, also sometimes used as a katsuobushi substitute), and dried shiitake mushroom dashi. 

Dashi is incredibly versatile, it can be used as a base flavor in noodle broths and miso soup, or it can mixed into savory batters for okonomiyaki and takoyaki. While the significance of dashi in Japanese cuisine has not declined, instant dashi has become more widely used in recent years, greatly replacing dashi that’s homemade from scratch. Dashi is used to create the backbone of so many dishes in Japanese cuisine; it’s almost unavoidable, a complex and quintessential cooking broth that brings depth to traditional dishes in Japan. Learn the secrets of dashi in a delicious Japanese cooking class or become a dashi expert at an ultimate dashi tasting session. Discover dashi in-depth and join one of our Japanese food experiences for a hit of umami flavor.

出汁的配方简单，但味道浓郁，是日本烹饪中许多领域常用的关键元素。作为日本料理的一部分，大多数传统的出汁配方都是用昆布（海带）和鲣鱼片熬制而成。出汁的独特风味被认为是 "鲜味 "的第五种风味，为各种经典日式菜肴增添了令人沉醉的美味。常见的出汁包括昆布鱼汤（煨海带）、日越鱼汤（用小干沙丁鱼制成，有时也用作鲣鱼的替代品）和干香菇鱼汤。 

出汁的用途非常广泛，它可以用作面汤和味噌汤的基本调味料，也可以混合到大阪烧和章鱼烧的咸味面糊中。虽然汤汁在日本料理中的重要性并未下降，但近年来速溶汤汁的使用越来越广泛，大大取代了自制汤汁。在日本料理中，许多菜肴都是以鱼汤为主料制作的；鱼汤几乎是不可或缺的，它是一种复杂而典型的烹饪汤汁，为日本的传统菜肴增添了深度。在美味的日式烹饪课程中，您将了解到汤汁的奥秘；在终极汤汁品尝课程中，您将成为汤汁专家。深入了解汤汁，参加我们的日本料理体验活动，品尝鲜美的出汁。

出汁是一种鲜美的高汤，是日本全国各地日本料理的支柱。在 byFood 上，您可以找到与出汁相关的体验、餐厅、信息等！ 

关于出汁的一切 | 体验、餐厅、产品及更多信息 | byFood

出汁

出汁是日本料理中不可或缺的高汤，虽然简单，却能带来鲜美的味道。

出汁的配方簡單，但味道濃郁，是日本烹飪中許多領域常用的關鍵元素。作爲日本料理的一部分，大多數傳統的出汁配方都是用昆布（海帶）和鰹魚片熬製而成。標準出汁的獨特風味被認爲是 "鮮味 "的第五種風味，爲各種經典日式菜餚增添了令人沉醉的美味。常見的出汁包括昆布魚湯（煨海帶）、日越魚湯（用小幹沙丁魚製成，有時也用作鰹魚的替代品）和幹香菇出汁。 

出汁的用途非常廣泛，它可以用作麪湯和味噌湯的基本調味料，也可以混合到大阪燒和章魚燒的鹹味麪糊中。雖然湯汁在日本料理中的重要性並未下降，但近年來速溶湯汁的使用越來越廣泛，大大取代了自制湯汁。在日本料理中，許多菜餚都是以出汁爲主料製作的；出汁幾乎是不可或缺的，它是一種複雜而典型的烹飪湯汁，爲日本的傳統菜餚增添了深度。在美味的日式烹飪課程中，您將瞭解到湯汁的奧祕；在終極湯汁品嚐課程中，您將成爲湯汁專家。深入瞭解湯汁，參加我們的日本料理體驗活動，品嚐鮮美的湯汁。

出汁是一種鮮美的高湯，是日本全國各地日本料理的支柱。在 byFood 上，您可以找到與出汁相關的體驗、餐廳、信息等！ 

關於出汁的一切 | 體驗、餐廳、產品及更多信息 | byFood

出汁是日本料理中不可或缺的高湯，雖然簡單，卻能帶來鮮美的味道。

Dashi is the umami soup stock that forms the backbone of Japanese cuisine across the country. Find dashi-related experiences, restaurants, information, and more on byFood! 

All About Dashi | Experiences, Restaurants, Products and More

Dashi

Simple yet essential for a kick of umami flavor, dashi is the almighty soup stock that forms the backbone of Japanese cuisine.

A simple concept that’s diverse in its toppings, donburi is a classic Japanese meal made from your favorite ingredients served over rice. In an array of styles using meat, fish, or vegetables, donburi-mono is the term for these various rice bowl dishes, where according to the region, season, and ingredients, different varieties of donburi are served throughout Japan. For example, a fluffy bed of rice matched with crunchy tempura pieces makes for a tasty tendon, while the classic Japanese fast food, gyudon, consists of a stew of onions and tender sliced beef in sweetened soy sauce. A hearty fill that’s always comforting, other popular donburi bowls include oyakodon (a “mother and child” donburi) made with chicken and eggs, or katsudon, a variation using deep-fried pork cutlet, eggs, and onion slices.

Meanwhile, rice beds laden with soft pieces of eel mark a delicious unadon, and kaisendon (a.k.a. seafood donburi) features seafood slices and raw cuts of fish, with each prefecture flaunting a regional specialty. The donburi list goes on, each a unique dish that’s always delicious. Put together in home kitchens or served in restaurants across the country, it’s a bowl of rice with food on top, simple as that, yet somehow both new toppings and old favorites make them even more delicious than you could imagine. Create your own donburi using tempura or sashimi during a home-style Japanese cooking class, or discover your new favorite flavor while enjoying a donburi lunch on a food tour. Simple yet comforting, donburi are effortlessly tasty every time.

丼饭的概念很简单，但配料却多种多样，它是一种经典的日式饭菜，用您喜爱的配料放在米饭上食用。根据地区、季节和配料的不同，日本各地会提供不同种类的丼饭，包括使用肉、鱼或蔬菜的各种样式的丼饭。例如，松软的米饭配上香脆的天妇罗，就是美味的筋道饭；而经典的日式快餐饺子则是用甜酱油炖洋葱和嫩牛肉片。其他受欢迎的丼饭还包括用鸡肉和鸡蛋做成的 oyakodon（一种亲子丼），或用炸猪排、鸡蛋和洋葱片做成的烤猪排。

与此同时，米饭上铺满柔软的鳗鱼块是美味的鳗鱼饭，而海鲜饭（又称海鲜丼）则以海鲜片和生鱼片为特色，每个县都有自己的地方特色。丼饭的种类繁多，每一种都是美味可口的独特菜肴。无论是在家庭厨房还是在全国各地的餐馆，这都是一碗米饭，上面放着食物，就这么简单，但无论是新配料还是老配料，都会让它们变得比您想象的更美味。在家庭式日式烹饪班上，您可以使用天妇罗或生鱼片制作自己的丼饭，或者在美食之旅享用丼饭午餐时发现自己最喜欢的新口味。简单而舒适的烤肉丼每次都能让您毫不费力地品尝到美味。

丼饭是一种经典的日式盖饭，上面浇有各种配料。在 byFood 上查找与丼饭相关的体验、餐厅、信息等！ 

关于丼饭的一切 | 体验、餐厅、产品及更多信息 | byFood

丼饭

无论是浇上炸猪排、新鲜的海鲜片，还是在甜酱汤中煨上细细的牛肉条，丼饭都不会让人失望。

丼飯的概念很簡單，但配料卻多種多樣，它是一種經典的日式飯菜，用您喜愛的配料放在米飯上食用。根據地區、季節和配料的不同，日本各地會提供不同種類的丼飯，包括使用肉、魚或蔬菜的各種樣式的丼飯。例如，鬆軟的米飯配上香脆的天婦羅，就是美味的筋道飯；而經典的日式快餐餃子則是用甜醬油燉洋蔥和嫩牛肉片。其他受歡迎的丼飯還包括用雞肉和雞蛋做成的 oyakodon（一種 "母子 "丼飯），或用炸豬排、雞蛋和洋蔥片做成的烤豬排。

與此同時，米飯上鋪滿柔軟的鰻魚塊是美味的鰻魚飯，而海鮮飯（又稱海鮮丼）則以海鮮片和生魚片爲特色，每個縣都有自己的地方特色。丼飯的種類繁多，每一種都是美味可口的獨特菜餚。無論是在家庭廚房還是在全國各地的餐館，這都是一碗米飯，上面放着食物，就這麼簡單，但無論是新配料還是老配料，都會讓它們變得比您想象的更美味。在家庭式日式烹飪班上，您可以使用天婦羅或生魚片製作自己的丼飯，或者在美食之旅享用丼飯午餐時發現自己最喜歡的新口味。簡單而舒適的烤肉丼每次都能讓您毫不費力地品嚐到美味。

丼飯是一種經典的日式蓋飯，上面澆有各種配料。在 byFood 上查找與丼飯相關的體驗、餐廳、信息等！ 

關於丼飯的一切 | 體驗、餐廳、產品及更多信息 | byFood

丼飯

無論是澆上炸豬排、新鮮的海鮮片，還是在甜醬湯中煨上細細的牛肉條，丼飯都不會讓人失望。

Donburi is a classic Japanese rice bowl topped with a variety of ingredients. Find donburi-related experiences, restaurants, information, and more on byFood! 

All About Donburi | Experiences, Restaurants, Products and More

Donburi

Whether it be topped with a pork cutlet, freshly sliced seafood, or fine strips of beef simmered in a sweet soy broth, a donburi rice bowl never disappoints.

Japan’s riskiest dish might be frightening for some, but the idea of eating poisonous pufferfish gives others a rush. A dangerously delicious local delicacy, pufferfish is known as fugu in Japanese, famous for its incredible texture and unique flavor. Fugu can be cooked in a variety of ways: smoked, seared, fried, or thrown into a hot pot, but it is best eaten raw. Using exceptionally thin knife blades, fugu can be enjoyed as finely sliced sashimi, strangely textural and ghostly translucent. As the toxic areas of the fish must be skillfully removed, only licensed restaurants can sell fugu in Japan, a fish that is deadly poisonous if not prepared absolutely precisely. People in Japan have been challenging themselves with fugu for well over 2000 years, risky business that’s too tasty to pass up.

Big pufferfish balloons mark the entrances of specialty restaurants in Osaka. This delicacy doesn’t come cheap, but it’s a culinary wonder that’s prized in Japan. In order to prepare pufferfish in Japan, chefs are required to have a minimum of three years of professional training. For foodie adrenaline junkies, brave a dining experience with us to taste fugu at a qualified restaurant in Osaka, or learn about fugu sashimi in-depth during a fish cutting class in Tokyo. Don’t fear the fugu, delicate sashimi from poisonous pufferfish is a major delicacy, but only in Japan.

日本最危险的菜肴可能会让一些人感到害怕，但吃有毒河豚的想法却让其他人兴奋不已。河豚在日语中被称为河豚，是一种危险美味的当地佳肴，以其难以置信的质地和独特的风味而闻名。河豚有多种烹饪方法：熏、煎、炸或扔进火锅，但最好还是生吃。使用特别薄的刀片，河豚可以切成生鱼片，口感奇特，呈半透明状。由于河豚的有毒部位必须巧妙地去除，因此在日本只有获得许可的餐馆才能出售河豚。两千多年来，日本人一直在用河豚挑战自己，这种风险极高的生意实在太美味了。

大阪的特色餐馆门口都挂着大大的河豚气球。这种美食并不便宜，但却是日本人珍爱的美食奇迹。在日本，厨师必须经过至少三年的专业培训才能制作河豚。对于美食爱好者来说，可以和我们一起在大阪的合格餐厅品尝河豚，或者在东京的切鱼课程中深入学习河豚刺身。不要害怕河豚，用有毒河豚制作的精致生鱼片是一种主要美食，但仅限于日本。

河豚是日本独有的美味佳肴，其烹饪极为精细，可以油炸、火锅或生鱼片食用。在 byFood 上查找与河豚相关的体验、餐厅、信息等！

关于河豚的一切 | 体验、餐厅、产品及更多信息 | byFood

河豚

河豚是日本独有的美味佳肴，其制作工艺极其精细，通常以薄片刺身的形式上桌。 

日本最危險的菜餚可能會讓一些人感到害怕，但喫有毒河豚的想法卻讓其他人興奮不已。河豚在日語中被稱爲河豚，是一種危險美味的當地佳餚，以其難以置信的質地和獨特的風味而聞名。河豚有多種烹飪方法：燻、煎、炸或扔進火鍋，但最好還是生喫。使用特別薄的刀片，河豚可以切成生魚片，口感奇特，呈半透明狀。由於河豚的有毒部位必須巧妙地去除，因此在日本只有獲得許可的餐館才能出售河豚。兩千多年來，日本人一直在用河豚挑戰自己，這種風險極高的生意實在太美味了。

大阪特色餐館的門口都掛着大河豚氣球。這種美食並不便宜，但卻是日本人珍愛的美食奇蹟。在日本，廚師必須經過至少三年的專業培訓才能製作河豚。對於美食愛好者來說，可以和我們一起在大阪的合格餐廳品嚐河豚，或者在東京的切魚課程中深入學習河豚刺身。不要害怕河豚，用有毒河豚製作的精緻生魚片是一種主要美食，但僅限於日本。

河豚是日本獨有的美味佳餚，烹飪極爲精細，可以油炸、火鍋或生魚片食用。在 byFood 上查找與河豚相關的體驗、餐廳、信息等！

關於河豚的一切 | 體驗、餐廳、產品及更多信息 | byFood

河豚是日本獨有的美味佳餚，其製作工藝極其精細，通常以薄片刺身的形式上桌。 

A delicacy that’s unique to Japan and prepared with the utmost precision, fugu (pufferfish) can be served fried, in a hot pot, or as sashimi. Find fugu-related experiences, restaurants, information, and more on byFood!

All About Fugu | Experiences, Restaurants, Products and More

Fugu

A delicacy that’s unique to Japan and prepared with the utmost precision, fugu (pufferfish) is often served as thin slices of sashimi. 

Neatly folded and filled with a delicious mishmash of meat, vegetables, and seasonings, gyoza are iconic Japanese dumplings, ever-popular and always delicious. Most commonly served pan-fried as yaki-gyoza (juicy inside with a bottom that’s perfectly crispy), gyoza are eaten deep-fried as age-gyoza or are boiled in water or a light broth. A cheap but tasty snack, gyoza make for an ideal izakaya appetizer or a nice snack to accompany a bowl of piping hot ramen. Succulent gyoza were introduced from China after the Second Sino-Japanese War, adapted from the Chinese dumpling, “jiaozi.” Commonly found in “chuka ryori” restaurants (selling Japanese-style Chinese cuisine) gyoza have grown into a classic dish in Japan, famously crispy and golden brown. Chewy yet soft, they are best when dipped in vinegar and soy sauce, and you can also add a touch of chili and sesame oil for a next level flavor hit. 

Consumed in a frenzy in Hamamatsu (Shizuoka Prefecture) and Utsunomiya (Tochigi Prefecture), these two cities compete for the country’s highest annual gyoza consumption. Both are home to a number of specialty restaurants, selling unconventional gyoza ranging between mushroom or “shiso” perilla leaf fillings or tandoori chicken flavor, even with cheesy gyoza fondue dishes! Learn how to make ramen and gyoza during a cooking class (vegan options available!) or taste gyoza with a beer during an izakaya bar hopping tour. Extra juicy and conveniently bite-sized, gyoza are more than your average dumpling.

饺子是日本的标志性饺子，折叠整齐，里面夹着肉类、蔬菜和调味料，美味可口，永远受欢迎。饺子最常见的吃法是煎成 yaki-gyoza （内馅多汁，底部酥脆），也可以炸成 age-gyoza，或者用水或清汤煮着吃。饺子既便宜又美味，是居酒屋理想的开胃小吃，也是一碗热气腾腾的拉面的佐餐小吃。多汁的饺子是甲午战争后从中国传入的，由中国饺子 "角子 "改良而来。饺子常见于 "chuka ryori "餐馆（出售日式中餐），现已发展成为日本的一道经典菜肴，以金黄色的脆皮而闻名。饺子脆而柔软，蘸醋和酱油的味道最佳，还可以加入少许辣椒和芝麻油，让味道更上一层楼。 

滨松（静冈县）和宇都宫（枥木县）是日本饺子消费量最高的两个城市。这两个城市都有许多特色餐馆，出售各种非传统的饺子，馅料包括蘑菇、紫苏叶、唐杜里鸡肉，甚至还有芝士饺子火锅！在烹饪班上学习如何制作拉面和饺子（可选素食！），或者在居酒屋酒吧之旅中边喝啤酒边品尝饺子。饺子汁多味美，一口一个，比一般的饺子更方便。

饺子是多汁的一口大小的饺子！在饺子烹饪班上学习制作饺子，在街头美食之旅中品尝饺子，或者参加日本的其他饺子体验活动！

关于饺子的一切 | 体验、餐厅、产品及更多 | byFood

饺子

丰满的饺子是居酒屋和中餐馆的人气小吃，它是日本多汁的一口大小的饺子，味道鲜美。 

餃子是日本的標誌性餃子，摺疊整齊，裏面夾着肉類、蔬菜和調味料，美味可口，永遠受歡迎。餃子最常見的喫法是煎成 yaki-gyoza （內餡多汁，底部酥脆），也可以炸成 age-gyoza，或者用水或清湯煮着喫。餃子既便宜又美味，是居酒屋理想的開胃小喫，也是一碗熱氣騰騰的拉麪的佐餐小喫。多汁的餃子是甲午戰爭後從中國傳入的，由中國餃子 "角子 "改良而來。餃子常見於 "chuka ryori "餐館（出售日式中餐），現已發展成爲日本的一道經典菜餚，以金黃色的脆皮而聞名。餃子脆而柔軟，蘸醋和醬油的味道最佳，還可以加入少許辣椒和芝麻油，讓味道更上一層樓。 

濱松（靜岡縣）和宇都宮（櫪木縣）是日本餃子消費量最高的兩個城市。這兩個城市都有許多特色餐館，出售各種非傳統的餃子，餡料包括蘑菇、紫蘇葉、唐杜裏雞肉，甚至還有芝士餃子火鍋！在烹飪班上學習如何製作拉麪和餃子（可選素食！），或者在居酒屋酒吧之旅中邊喝啤酒邊品嚐餃子。餃子汁多味美，一口一個，比一般的餃子更方便。

餃子是多汁的一口大小的餃子！在餃子烹飪班上學習製作餃子，在街頭美食之旅中品嚐餃子，或者參加日本的其他餃子體驗活動！

關於餃子的一切 | 體驗、餐廳、產品及更多 | byFood

餃子

豐滿的餃子是居酒屋和中餐館的人氣小喫，它是日本多汁的一口大小的餃子，味道鮮美。 

Gyoza are juicy bite-sized dumplings! Learn to make it during a gyoza cooking class, enjoy it on a street food tour, or join another gyoza experience in Japan!

All About Gyoza | Experiences, Restaurants, Products and More

Gyoza

A popular snack at izakaya and Chinese restaurants, plump gyoza are Japan’s juicy bite-sized dumplings that pack a big flavor hit. 

A classic type of donburi rice bowl dish, gyudon is made with thinly sliced beef strips and plenty of onions; it’s a popular Japanese comfort food served over rice. Simmered together in a semi-sweet sauce made with dashi stock, soy sauce, and mirin (sweet cooking sake), gyudon is simple yet infinitely delicious, a meal that’s nutritious, filling, and quick to prepare. Conceptualized around the Edo Period, gyudon evolved from hot pot ingredients dished out over rice, to the Kanto region’s gyunabe (beef hot pot), and eventually becoming the modern gyudon. Particularly likened to sukiyaki, the flavor of this signature hot pot of salty-sweet broth with stewed beef and vegetables added to a rice bowl served as the humble beginnings of gyudon. 

Always comforting and satisfying, gyudon is now a typical dish sold at fast food chains throughout Japan. Salarymen heading home from the office stop in for a quick meal, and students enjoy eating a hearty gyudon for a reasonable price. To add a level of creaminess, crack open a raw egg or mix through an onsen tamago (soft-poached egg) to coat the meat and seep down into the rice. You can top it off with pink pickled ginger and a shake of shichimi (ground chili pepper flakes), or add some negi (green onions) for a hint of freshness. Discover how to make it in a home cooking class or join a food tour to discover delicious gyudon options other than Matsuya and Yoshinoya!

饺子是一种经典的丼饭菜肴，由切成薄片的牛肉条和大量洋葱制成；它是一种受欢迎的日式盖浇饭。用鱼汤、酱油和甜清酒（mirin）制成的半甜酱汁煨制而成的饺子简单而美味无穷，是一种营养丰富、饱腹感强、制作快捷的美食。饺子的概念起源于江户时代，从在米饭上放火锅配料，到关东地区的牛肉火锅（gyunabe），最后演变成现代的饺子。这种特色火锅的味道与寿喜烧尤为相似，咸中带甜的汤汁中加入炖牛肉和蔬菜，配上一碗米饭，这就是饺子的雏形。 

饺子总是让人感到舒适和满足，如今已成为日本各地快餐连锁店出售的一道典型菜肴。下班回家的工薪族会在店里吃上一顿快餐，学生们也喜欢以合理的价格吃上一顿丰盛的饺子。为了增加奶油的香味，可以打碎一个生鸡蛋或用温泉蛋（软水煮蛋）拌匀，涂在肉上并渗入米饭中。您还可以在上面放上粉红色的腌姜和辣椒片，或加入一些葱花，以增加新鲜感。您可以参加家庭烹饪班学习制作方法，或者参加美食之旅，了解松屋和吉野家以外的其他美味饺子！

饺子是一种用牛肉和洋葱炒制而成的日式舒适食品。在 byFood 上查找与饺子相关的体验、餐馆、信息等！

关于龙须面的一切 | 体验、餐厅、产品及更多信息 | byFood

日式牛肉饭

在日本，gyudon 是一种令人满意的快餐，它是一种盖浇饭，上面放有薄牛肉片和洋葱，用甜酱油煨制而成，每次吃都令人感到舒适可口。

餃子是一種經典的丼飯菜餚，由切成薄片的牛肉條和大量洋蔥製成；它是一種受歡迎的日式蓋澆飯。用魚湯、醬油和甜清酒（mirin）製成的半甜醬汁煨制而成的餃子簡單而美味無窮，是一種營養豐富、飽腹感強、製作快捷的美食。餃子的概念起源於江戶時代，從在米飯上放火鍋配料，到關東地區的牛肉火鍋（gyunabe），最後演變成現代的餃子。這種特色火鍋的味道與壽喜燒尤爲相似，鹹中帶甜的湯汁中加入燉牛肉和蔬菜，配上一碗米飯，這就是餃子的雛形。 

餃子總是讓人感到舒適和滿足，如今已成爲日本各地快餐連鎖店出售的一道典型菜餚。下班回家的工薪族會在店裏喫上一頓快餐，學生們也喜歡以合理的價格喫上一頓豐盛的餃子。爲了增加奶油的香味，可以打碎一個生雞蛋或用溫泉蛋（軟水煮蛋）拌勻，塗在肉上並滲入米飯中。您還可以在上面放上粉紅色的醃姜和辣椒片，或加入一些蔥花，以增加新鮮感。您可以參加家庭烹飪班學習製作方法，或者參加美食之旅，瞭解松屋和吉野家以外的其他美味餃子！

餃子是一種用牛肉和洋蔥炒制而成的日式舒適食品。在 byFood 上查找與餃子相關的體驗、餐館、信息等！

關於龍鬚麪的一切 | 體驗、餐廳、產品及更多信息 | byFood

裕廊

在日本，gyudon 是一種令人滿意的快餐，它是一種蓋澆飯，上面放有薄牛肉片和洋蔥，用甜醬油煨制而成，每次喫都令人感到舒適可口。

Gyudon is a Japanese comfort food made with sautéed beef and onions over rice. Find gyudon-related experiences, restaurants, information, and more on byFood!

All About Gyudon | Experiences, Restaurants, Products and More

Gyudon

A satisfying fast food in Japan, gyudon is a rice bowl topped with thin beef slices and onion simmered in a sweet soy sauce, a comforting and tasty meal every time.

Higashi is a dry style of Japanese sweet, beautifully-shaped sugary pops of color that are commonly served during a traditional tea ceremony. Perfect to balance out the bitterness of Japanese tea, higashi sweets such as carefully-pressed Rakugan and Uchimono are made from finely ground sugars. Typically colored in an iconic pastel palette, these bite-sized pieces sometimes incorporate different types of flour into the recipe (like rice flour or soybean powder) and are then carefully hand-pressed into molds, traditionally carved from wood. Always intricately designed, the elegant shapes for higashi often take inspiration from the seasons, featuring assorted flowers, fruits, and other delicate motifs. Subtle in their sweetness and crumbly in texture, these tiny pops of color are like edible works of art made from sophisticated traditional techniques. 

Sometimes the term higashi is used to cover a broader range of dry traditional snacks. This category of wagashi includes konpeito sugar candies and crunchy senbei rice crackers, but it most commonly refers to dry hand-pressed candies. Top-quality higashi is most commonly made from wasanbon, a premium, highly-refined Japanese sugar. The dryness of higashi allows them a longer shelf-life, particularly in comparison to “raw” style Japanese sweets such as <a href="https://www.byfood.com/blog/travel-tips/the-beginners-guide-to-mochi">mochi</a> (pounded rice cakes). Amuse your taste buds and try some higashi by joining an authentic tea ceremony experience, or learn how to them for yourself during a cooking class. Made with basic ingredients, but full of sweet flavor, higashi are best enjoyed with a bitter cup of Japanese tea.

干菓子是一种干式日式甜点，是传统茶道中常见的形状优美、色彩鲜艳的糖类。精心压制的“落雁”和“打物”等干菓子是平衡日本茶苦味的绝佳选择，这些甜点都是用糖细细研磨而成。这些一口大小的点心通常采用标志性的柔和色调，有时会在配方中加入不同种类的面粉（如米粉或黄豆粉），然后小心地手工压制到传统的木雕模具中。雏菊的设计总是错综复杂，优雅的造型通常从四季中汲取灵感，以各种花卉、水果和其他精致的图案为特色。这些色彩鲜艳的小点心甜味微妙，质地松软，就像用精湛的传统技术制作的可食用艺术品。 

有时，"干菓子"一词被用来涵盖范围更广的传统干点心。这类和果子包括蒟蒻糖和松脆的仙贝米果，但最常见的是指手工压制的干糖果。高品质的 "干菓子 "通常是用日本高级精制砂糖 "和三盆 "制成的。这种干制糖果的保质期较长，尤其是与 "生 "式日本糖果（如<a href="https://www.byfood.com/zh/blog/travel-tips/the-beginners-guide-to-mochi">麻</a>糬）相比。参加正宗的茶道体验，或在烹饪班上学习如何自己动手制作，都能让您的味蕾得到满足，并品尝干菓子。干菓子的制作原料简单，但味道香甜，最好配上一杯清新的日本茶。

五颜六色的干菓子是日本传统的干式甜点，通常在日本茶道中享用。在 byFood 上查找与干菓子相关的体验、餐厅、信息等！

关于干菓子 | 体验、餐厅、产品及更多 | byFood

干菓子

五颜六色的干菓子是精致的手工压制艺术品，是日本传统的干式甜点，通常在日本传统茶道中食用。 

干菓子是一種乾式日式甜點，是傳統茶道中常見的形狀優美、色彩鮮豔的糖類。精心壓制的「落雁」和「打物」等干菓子是平衡日本茶苦味的絕佳選擇，這些甜點都是用糖細細研磨而成。這些一口大小的點心通常採用標誌性的柔和色調，有時會在配方中加入不同種類的麪粉（如米粉或黃豆粉），然後小心地手工壓制到傳統的木雕模具中。雛菊的設計總是錯綜複雜，優雅的造型通常從四季中汲取靈感，以各種花卉、水果和其他精緻的圖案爲特色。這些色彩鮮豔的小點心甜味微妙，質地鬆軟，就像用精湛的傳統技術製作的可食用藝術品。 

有時，「干菓子」一詞被用來涵蓋範圍更廣的傳統乾點心。這類和果子包括蒟蒻糖和鬆脆的仙貝米果，但最常見的是指手工壓制的幹糖果。高品質的「乾菓子」通常是用日本高級精製砂糖 「和三盆」製成的。這種乾製糖果的保質期較長，尤其是與「生」式日本糖果（如<a href="https://www.byfood.com/zh-tw/blog/travel-tips/the-beginners-guide-to-mochi">麻</a>糬）相比。參加正宗的茶道體驗，或在烹飪班上學習如何自己動手製作，都能讓您的味蕾得到滿足，並品嚐到干菓子。干菓子的製作原料簡單，但味道香甜，最好配上一杯苦澀的日本茶。

五顏六色的干菓子是日本傳統的乾式甜點，通常在日本茶道中享用。在 byFood 上查找與干菓子相關的體驗、餐廳、信息等！

關於乾菓子 | 體驗、餐廳、產品及更多 | byFood

五顏六色的干菓子是精緻的手工壓制藝術品，是日本傳統的乾式甜點，通常在日本傳統茶道中食用。 

Colorful higashi are traditional dry Japanese sweets that are often served during the Japanese tea ceremony. Find higashi-related experiences, restaurants, information, and more on byFood!

All About Higashi | Experiences, Restaurants, Products and More

Higashi

Delicately hand-pressed works of art, colorful higashi are traditional dry Japanese sweets that are often served during the traditional Japanese tea ceremony. 

The Japanese love a good drink so it should come as no surprise that they take their izakaya (Japanese pub) food seriously. Addictingly tasty bar snacks accompany classic Japanese drinks like whisky highballs, nihonshu (sake), umeshu (plum wine), and beer. Typical Japanese izakaya food include yakitori (grilled chicken skewers), hokke (grilled mackerel), tamagoyaki (Japanese rolled omelet), karaage (crispy and succulent Japanese fried chicken), and tempura (battered and fried seafood and veggies). Agedashi tofu, fried tofu with a crisp exterior and smooth interior, is another classic izakaya food, as is gyoza, Japanese pan-fried dumplings stuffed with juicy meat. But Japanese izakaya food are not just limited to fried and grilled snacks. There are also lighter and fresher options such as salted edamame, crunchy raw cabbage, and sashimi, which are perfect for snacking on in between gulps of cold, refreshing beer. 

During the food experiences below, you will be shown the ropes of ordering Japanese izakaya food. You’ll eat like a local, tasting Japan’s izakaya specialties. Although they come on small plates, Japanese izakaya food are perfectly sharable, so order up a variety for the whole table with your next round of drinks!

日本人热爱美酒，因此他们对居酒屋美食的重视也就不足为奇了。美味可口的酒吧小吃与威士忌高脚杯、日本清酒、梅酒和啤酒等经典日式饮品相得益彰。典型的日式居酒屋食物包括烤鸡肉串、烤鲭鱼、玉子烧、日式炸鸡和天妇罗。外酥里嫩的油炸豆腐是居酒屋的另一种经典食品，日式煎饺也是居酒屋的另一种经典食品。但是，日本居酒屋美食并不局限于油炸和烧烤小吃。咸毛豆、脆生生的卷心菜和生鱼片等也是清淡新鲜的选择，非常适合在大口喝冰镇啤酒的间隙品尝。 

在下面的美食体验中，您将了解到日本居酒屋的点餐技巧。您将像当地人一样品尝日本居酒屋的特色美食。日本居酒屋的食物虽然都是小盘装的，但却非常适合分享，因此在下一轮饮酒时，您可以为整桌人点上各种食物！

一边品尝饺子、炸鸡和毛豆等日本居酒屋美食，一边啜饮啤酒、威士忌和清酒！在 byFood 上查找居酒屋美食相关体验、餐厅、信息等！

关于居酒屋的一切 | 体验、餐厅、产品及更多 | byFood

居酒屋美食

一边享用饺子、炸鸡和毛豆等日式居酒屋小吃，一边品尝冰镇啤酒、日本威士忌和梅酒！您的选择无穷无尽，但夜色正浓，说不定您就能尝遍所有美食！

日本人熱愛美酒，因此他們對居酒屋（日本酒吧）美食的重視也就不足爲奇了。美味可口的酒吧小喫與威士忌高腳杯、日本清酒、梅酒和啤酒等經典日式飲品相得益彰。典型的日式居酒屋食物包括烤雞肉串（yakitori）、烤鯖魚（hokke）、玉子燒（tamagoyaki）、炸雞（karaage）和天婦羅（tempura）。外酥裏嫩的油炸豆腐 Agedashi Tofu（老豆腐）是居酒屋的另一種經典食品，餃子 Gyoza（日式煎餃）也是居酒屋的另一種經典食品。但是，日本居酒屋食品並不侷限於油炸和燒烤小喫。鹹毛豆、脆生生的捲心菜和生魚片等也是清淡新鮮的選擇，非常適合在大口喝冰鎮啤酒的間隙品嚐。 

在下面的美食體驗中，您將瞭解到日本居酒屋的點餐技巧。您將像當地人一樣品嚐日本居酒屋的特色美食。日本居酒屋的食物雖然都是小盤裝的，但卻非常適合分享，因此在下一輪飲酒時，您可以爲整桌人點上各種食物！

一邊品嚐餃子、炸雞和毛豆等日本居酒屋美食，一邊啜飲啤酒、威士忌和清酒！在 byFood 上查找居酒屋美食相關體驗、餐廳、信息等！

關於居酒屋的一切 | 體驗、餐廳、產品及更多 | byFood

一邊享用餃子、炸雞和毛豆等日式居酒屋小喫，一邊品嚐冰鎮啤酒、日本威士忌和梅酒！您的選擇無窮無盡，但夜色正濃，說不定您就能嚐遍所有美食！

Snack on Japanese izakaya food like gyoza, fried chicken, and edamame as you sip beer, whisky, and sake! Find izakaya food-related experiences, restaurants, information, and more on byFood!

All About Izakaya Food | Experiences, Restaurants, Products and More

Izakaya Food

Snack on Japanese izakaya food like gyoza, fried chicken, and edamame as you down ice cold beer, Japanese whisky, and plum wine! The options are never ending but the night is young; you might just get to try them all!

Locally brewed since the 19th century, Japan’s beer scene is diverse as it is plentiful, producing delicious flavors with astounding quality. It’s no wonder that beer is the lifeblood of the nation, usually the drink of choice for the first round at izakaya (Japanese gastropubs) nationwide. Beginning in the 17th century, beer in Japan was influenced by Dutch traders, later gaining traction around the Meiji period once Japan was fully opened to the world. The home of craft beer in Japan, Kirin opened up its brewery in Yokohama, soon followed by Sapporo beer from Hokkaido, and later Okinawa’s Orion released its American-style summer beer, a tropical brew enjoyed all year round. The rest is history, now with Asahi and Suntory as huge players in the game, pouring typical pale-colored lagers, each with a classic taste. Japanese beer remains unmatched in quality for price. 

Microbreweries have continued to pop up throughout Japan in recent years, elevating beer culture, paired with innovative Japanese cuisine. Pick one up from a convenience store or pop it out of a vending machine, cheers with colleagues at an izakaya, or enjoy a cold one at a classy rooftop bar. Brewed from high-quality malts and Japan’s pure flowing waters, beer fuels daily life in Japan from local pubs to the poshest parties, with a range of prefectural breweries producing different styles. Many Japanese beers are not only made from barley malt, hops, and water, but often incorporate an element of rice for clarity and crispness. Discover the best local beers at a brewery tour or drink beer while hopping through the most hidden bars in Tokyo. Dangerously easy to drink, say cheers with a beer and join one of our unforgettable drinking experiences in Japan.

日本啤酒自 19 世纪开始在当地酿造，种类繁多，质量上乘，味道鲜美。难怪啤酒是日本的命脉，通常是全国各地居酒屋（日式料理店）的首选饮品。从 17 世纪开始，日本的啤酒就受到荷兰商人的影响，后来在明治时期，随着日本向世界全面开放，啤酒在日本也逐渐受到重视。作为日本精酿啤酒的发源地，麒麟啤酒在横滨开设了酿酒厂，随后北海道的札幌啤酒也很快推出了精酿啤酒，后来冲绳的猎户座啤酒也推出了美式夏日啤酒，这是一种一年四季都能享用的热带啤酒。此后，朝日啤酒和三得利啤酒成为市场上的巨头，它们生产的典型淡色啤酒，每一种都具有经典口味。日本啤酒在质量和价格方面仍然无与伦比。 

近年来，日本各地的微型啤酒厂不断涌现，啤酒文化与创新的日本料理相得益彰。您可以在便利店或自动售货机上买上一杯，在居酒屋与同事干杯，或在高档的屋顶酒吧享受冰镇啤酒。啤酒由优质麦芽和日本纯净的流水酿造而成，从当地酒吧到最豪华的派对，各县酿酒厂生产的啤酒风格各异，为日本的日常生活注入了活力。许多日本啤酒不仅由大麦芽、啤酒花和水酿制而成，还经常加入大米元素，使啤酒更加清澈爽口。您可以参加啤酒厂之旅，了解当地最好的啤酒，也可以在东京最隐蔽的酒吧边跳边喝啤酒。啤酒易入口，喝啤酒说干杯，加入我们在日本的难忘饮酒体验吧。

参加日本酒吧美食之旅、居酒屋用餐体验或啤酒品尝会。在 byFood 上查找与日本啤酒相关的体验、餐厅、信息等！

关于日本啤酒的所有信息 | 体验、餐厅、产品及更多信息 | byFood

日本啤酒

日本啤酒美味可口、种类繁多、质量无与伦比，从手工啤酒和微型啤酒厂到冲绳的 Orion 啤酒和北海道酿造的札幌啤酒，日本啤酒在全国各地畅通无阻。

日本啤酒自 19 世紀開始在當地釀造，種類繁多，質量上乘，味道鮮美。難怪啤酒是日本的命脈，通常是全國各地居酒屋（日式料理店）的首選飲品。從 17 世紀開始，日本的啤酒就受到荷蘭商人的影響，後來在明治時期，隨着日本向世界全面開放，啤酒在日本也逐漸受到重視。作爲日本精釀啤酒的發源地，麒麟啤酒在橫濱開設了釀酒廠，隨後北海道的札幌啤酒也很快推出了精釀啤酒，後來沖繩的獵戶座啤酒也推出了美式夏日啤酒，這是一種一年四季都能享用的熱帶啤酒。此後，朝日啤酒和三得利啤酒成爲市場上的巨頭，它們生產的典型淡色啤酒，每一種都具有經典口味。日本啤酒在質量和價格方面仍然無與倫比。 

近年來，日本各地的微型啤酒廠不斷湧現，啤酒文化與創新的日本料理相得益彰。您可以在便利店或自動售貨機上買上一杯，在居酒屋與同事乾杯，或在高檔的屋頂酒吧享受冰鎮啤酒。啤酒由優質麥芽和日本純淨的流水釀造而成，從當地酒吧到最豪華的派對，各縣釀酒廠生產的啤酒風格各異，爲日本的日常生活注入了活力。許多日本啤酒不僅由大麥芽、啤酒花和水釀製而成，還經常加入大米元素，使啤酒更加清澈爽口。您可以參加啤酒廠之旅，瞭解當地最好的啤酒，也可以在東京最隱蔽的酒吧邊跳邊喝啤酒。啤酒易入口，喝啤酒說乾杯，加入我們在日本的難忘飲酒體驗吧。

參加日本酒吧美食之旅、居酒屋用餐體驗或啤酒品嚐會。在 byFood 上查找與日本啤酒相關的體驗、餐廳、信息等！

關於日本啤酒的所有信息 | 體驗、餐廳、產品及更多信息 | byFood

日本啤酒美味可口、種類繁多、質量無與倫比，從手工啤酒和微型啤酒廠到沖繩的 Orion 啤酒和北海道釀造的札幌啤酒，日本啤酒在全國各地暢通無阻。

Join bar-hopping food tours, izakaya dining experiences, or beer tastings in Japan. Find japanese beer-related experiences, restaurants, information, and more on byFood!

All About Japanese Beer | Experiences, Restaurants, Products and More

Japanese Beer

Delicious, diverse, and unmatched in quality, Japanese beer flows freely throughout the nation, ranging from craft beers and microbreweries to Okinawa’s Orion and Sapporo brewed in Hokkaido.

A longtime favorite dish in Japan, Japanese curry was adapted from influences of Indian cuisine during the Meiji Period, a filling meal that’s popular for its intense flavor and hearty spice. Introduced by the Imperial Japanese Navy to prevent vitamin B deficiencies, in its early days, exotic French-inspired curry roux was made using imported British curry powder. Japanese curry is now recognized as yoshoku, a Western-style dish that’s since been modified to better suit Japanese tastes. Maintaining popularity today, the Japanese Maritime Self-Defense Force still eats curry every Friday, with coastal regions like Hiroshima Prefecture specializing in local curry varieties. 

Typically served with vegetables and your choice of protein (make scrumptious katsukare by adding deep-fried pork cutlets), curry rice features curry roux generously ladled over a fluffy bed of Japanese rice, while curry udon uses noodles instead. For a quick curry fix, karepan or “curry bread” consists of a plump dough filled with curry then baked or deep-fried, sold at convenience stores and bakeries. Completely in a league of its own, Hokkaido’s soup curry is another popular spin-off dish, a watery version peppered with secret spices and served with plenty of local vegetables. Join a Japanese home cooking class and learn how to make curry from scratch or enjoy the best backstreet Japanese curry during a local food tour. After just one spicy spoonful, you’ll understand why it’s one of Japan’s most popular dishes.

日本咖喱是日本人长期以来最喜爱的一道菜，它是在明治时期受印度菜的影响改良而成的，因其浓郁的味道和丰富的香料而深受人们喜爱。日本帝国海军为了预防维生素 B 缺乏症而引进了咖喱，早期使用进口的英国咖喱粉制作充满异国情调的法式咖喱糊。现在，日本咖喱被称为 "洋食"，是一种西式菜肴，经过改良后更符合日本人的口味。如今，日本海上自卫队每周五仍会食用咖喱，广岛县等沿海地区则专门制作当地的咖喱品种，咖喱的受欢迎程度可见一斑。 

咖喱饭通常配以蔬菜和任选的蛋白质（加入炸猪排可制作美味的炸猪排），在松软的日式米饭上淋上大量咖喱酱，而咖喱乌冬面则用面条代替。如果想快速品尝咖喱，咖喱面包是一种丰满的面团，里面填满咖喱，然后烘烤或油炸，在便利店和面包店出售。北海道的汤咖喱是另一种广受欢迎的衍生菜，它是一种加入秘制香料的水煮咖喱，配以大量当地蔬菜。参加日本家庭烹饪班，学习如何从头开始制作咖喱，或者参加当地美食之旅，品尝最美味的后街日式咖喱。只要吃上一勺辛辣的咖喱，您就会明白为什么它是日本最受欢迎的菜肴之一。

日本咖喱是一种舒适的食品，有多种形式：咖喱面包、咖喱猪肉片和咖喱乌冬面。在 byFood 上查找与日本咖喱相关的体验、餐厅、信息等！

关于日本咖喱的所有信息 | 体验、餐厅、产品及更多信息 | byFood

日本咖喱

日式咖喱香辣浓郁，自诞生以来一直是日本最受欢迎的菜肴之一，它用英国咖喱粉对印度咖喱进行了创新。 

日本咖喱是日本人長期以來最喜愛的一道菜，它是在明治時期受印度菜的影響改良而成的，因其濃郁的味道和豐富的香料而深受人們喜愛。日本帝國海軍爲了預防維生素 B 缺乏症而引進了咖喱，早期使用進口的英國咖喱粉製作充滿異國情調的法式咖喱糊。現在，日本咖喱被稱爲 "洋食"（，是一種西式菜餚，經過改良後更符合日本人的口味。如今，日本海上自衛隊每週五仍會食用咖喱，廣島縣等沿海地區則專門製作當地的咖喱品種，咖喱的受歡迎程度可見一斑。 

咖喱飯通常配以蔬菜和任選的蛋白質（加入炸豬排可製作美味的炸豬排），在鬆軟的日式米飯上淋上大量咖喱醬，而咖喱烏冬麪則用麵條代替。如果想快速品嚐咖喱，"咖喱麵包 "是一種豐滿的麵糰，裏面填滿咖喱，然後烘烤或油炸，在便利店和麪包店出售。北海道的湯咖喱是另一種廣受歡迎的衍生菜，它是一種加入祕製香料的水煮咖喱，配以大量當地蔬菜。參加日本家庭烹飪班，學習如何從頭開始製作咖喱，或者參加當地美食之旅，品嚐最美味的后街日式咖喱。只要喫上一勺辛辣的咖喱，您就會明白爲什麼它是日本最受歡迎的菜餚之一。

日本咖喱是一種舒適的食品，有多種形式：咖喱麵包、咖喱豬肉片和咖喱烏冬麵。在 byFood 上查找與日本咖喱相關的體驗、餐廳、信息等！

關於日本咖喱的所有信息 | 體驗、餐廳、產品及更多信息 | byFood

日式咖喱香辣濃郁，自誕生以來一直是日本最受歡迎的菜餚之一，它用英國咖喱粉對印度咖喱進行了創新。 

Japanese curry is a comfort food with many forms: curry bread, pork katsu curry, and curry udon. Find japanese curry-related experiences, restaurants, information, and more on byFood!

All About Japanese Curry | Experiences, Restaurants, Products and More

Japanese Curry

Spicy and full of heart, Japanese curry has been one of the most popular dishes in Japan since its early conception, reinventing Indian curries with British curry powder. 

Enriched with the pillars of miso, sake, dashi, and soy sauce, Japanese home cooking covers all kinds of dishes in Japanese cuisine. Japanese home cooking is incredibly diverse, including delicious rice bowls, hearty noodle dishes, flavors like teriyaki, and group meals such as hot pots. The well-balanced foundation of a typical Japanese meal is rooted in the philosophy of ichiju sansai, meaning “one soup and three side dishes,” where the main dish and two sides accompany a bowl of rice (alongside some obligatory pickles). Japan’s prefectures incorporate their regional produce and seasonal offerings into local home cooking, incorporating fermented foods (good for the gut) and thoughtfully portioned ingredients containing revitalizing health benefits. 

Healthy and wholesome, a home cooked meal in Japan is created with side dishes working together harmoniously. Ohitashi, a mix of boiled greens like spinach, is a common Japanese side dish, served chilled and flavored with soy sauce; while vegetables in goma-ae are served coated with an addictive sesame sauce. Simmered vegetables like carrots and burdock root make for tasty kinpira gobo, and the wild seaweed-like hijiki features in Japanese home cooking, too. Check out our Japanese home cooking experiences below to discover the wonders of Japanese home cooking and the unique flavors found in kitchens throughout Japan. You could join a homemade Japanese cooking class, humble and balanced, or to eat like a local in a Japanese home dining experience.

日本家庭料理以味噌、清酒、鱼汤和酱油为支柱，涵盖了日本料理的所有菜肴。日本的家常菜种类繁多，包括美味的盖饭、丰盛的面条、烧烤等风味菜肴以及火锅等团餐。典型日餐的均衡基础源于 "一汤三菜 "的理念，即 "一汤三菜"，主菜和两道配菜搭配一碗米饭（还有一些必须的咸菜）。日本各都道府县将当地的特产和时令菜肴融入当地的家常菜中，将发酵食品（对肠道有益）和精心配比的食材融入其中，这些食材都具有振兴健康的功效。 

日本的家常菜健康有益，配菜搭配和谐。Ohitashi 是菠菜等煮熟蔬菜的混合物，是一种常见的日式配菜，冷藏后用酱油调味；而 Goma-ae 中的蔬菜则涂有令人上瘾的芝麻酱。胡萝卜和牛蒡根等煨蔬菜可制成美味的 kinpira gobo，野生海藻 hijiki 也是日本家庭烹饪的特色菜。查看下面的日本家庭烹饪体验，了解日本家庭烹饪的奥妙和日本各地厨房的独特风味。您可以参加自制日式烹饪班，体验简朴而均衡的日式烹饪，或者像当地人一样在日本家庭用餐。

日本家庭烹饪以米饭、蔬菜和鱼类为基础，有益健康。在 byFood 上查找与日本家庭烹饪相关的体验、餐馆、信息等！

关于日本家庭烹饪的所有信息 | 体验、餐厅、产品及更多信息 | byFood

日本家庭料理

日本的家常菜既朴素又健康，包括各种汤、配菜和主食，家常菜是日本风味的基础。 

日本家庭料理以味噌、清酒、魚湯和醬油爲支柱，涵蓋了日本料理的所有菜餚。日本的家常菜種類繁多，包括美味的蓋飯、豐盛的麪條、燒烤等風味菜餚以及火鍋等團餐。典型日餐的均衡基礎源於 "一湯三菜 "的理念，即 "一湯三菜"，主菜和兩道配菜搭配一碗米飯（還有一些必須的鹹菜）。日本各都道府縣將當地的特產和時令菜餚融入當地的家常菜中，將發酵食品（對腸道有益）和精心配比的食材融入其中，這些食材都具有振興健康的功效。 

日本的家常菜健康有益，配菜搭配和諧。Ohitashi 是菠菜等煮熟蔬菜的混合物，是一種常見的日式配菜，冷藏後用醬油調味；而 Goma-ae 中的蔬菜則塗有令人上癮的芝麻醬。胡蘿蔔和牛蒡根等煨蔬菜可製成美味的 kinpira gobo，野生海藻 hijiki 也是日本家庭烹飪的特色菜。查看下面的日本家庭烹飪體驗，瞭解日本家庭烹飪的奧妙和日本各地廚房的獨特風味。您可以參加自制日式烹飪班，體驗簡樸而均衡的日式烹飪，或者像當地人一樣在日本家庭用餐。

日本家庭烹飪以米飯、蔬菜和魚類爲基礎，有益健康。在 byFood 上查找與日本家庭烹飪相關的體驗、餐館、信息等！

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日本家庭烹飪

日本的家常菜既樸素又健康，包括各種湯、配菜和主食，家常菜是日本風味的基礎。 

Japanese home cooking is wholesome and healthy; built on rice, veggies, and fish. Find japanese home cooking-related experiences, restaurants, information, and more on byFood!

All About Japanese Home Cooking | Experiences, Restaurants, Products and More

Japanese Home Cooking

Humble yet wholesome, Japanese home cooking incorporates a wide variety of soups, sides, and mains, with homemade meals creating the foundation for flavor in Japan. 

Carefully crafted from the finest local waters and high-quality Japanese rice, sake broadly describes alcoholic rice wines in English, however, nihonshu is the official term for rice wine that’s traditionally produced in Japan. Served either warm or cold, sake is Japan’s national alcohol, a versatile beverage that’s also widely used in Japanese cuisine. Sake came to rise during the 10th century when temples and shrines brewed sake for religious offerings and ceremonies. Increasingly popular, sake production exploded during the Meiji period, continuing its cultural legacy into the modern era. Today, each prefecture boasts its own distinct sake varieties, altering brewing methods and local ingredients to create signature styles and flavors. 

Served at izakayas, restaurants, and specialty bars around Japan, this symbolic drink has long played a quintessential role in Japanese culture. A delicious part of daily life, sake is best shared with family and friends. Crafted en mass but maintaining excellent quality, Japan’s top three sake-producing areas are Fushimi in Kyoto, Nada in Kobe, and Saijo in Hiroshima, constantly competing for even greater fame throughout the country for their exceptional brews. Explore one of these districts with a local sake brewery tour, learn in-depth about ingredients and recipes from a range of products at a sake tasting event, or sip on your new favorite during a bar hopping adventure. Uncap the secrets of Japanese sake and check out our sake experiences for a drink you’ll never forget.

日本清酒采用当地最好的水和优质日本大米精心酿制而成，在英语中泛指含酒精的米酒，而 日本酒则是日本传统生产的米酒的官方术语。清酒可温饮或冷饮，是日本的国酒，也是日本料理中广泛使用的多用途饮料。清酒兴起于 10 世纪，当时寺庙和神社为宗教祭祀和仪式酿造清酒。明治时期，清酒生产爆炸式增长，并将其文化传统延续到现代。如今，每个都道府县都有自己独特的清酒品种，并通过改变酿造方法和当地原料来创造标志性的风格和口味。 

日本各地的居酒屋、餐厅和特色酒吧都供应清酒，这种具有象征意义的饮品在日本文化中一直扮演着重要角色。作为日常生活中的美味，清酒最适合与家人和朋友分享。日本三大清酒产区分别是京都的伏见、神户的滩和广岛的西条，这些产区的清酒不仅大量生产，而且质量上乘。您可以参加当地清酒酿造厂之旅，探索这些地区，在清酒品尝活动中深入了解各种产品的原料和配方，或者在酒吧探险中品尝您的新宠。揭开日本清酒的神秘面纱，了解我们的清酒体验，让您一饮难忘。

清酒（或称 "日本酒"）是日本的国酒，可温饮或冷饮。在 byFood 上查找与日本清酒相关的体验、餐厅、信息等！

关于日本清酒的所有信息 | 体验、餐厅、产品及更多信息 | byFood

日本清酒

为日本的招牌酒--清酒举杯，清酒是日本人喜爱的米酒，由优质水和日本地方大米酿造而成。Kampai！

日本清酒採用當地最好的水和優質日本大米精心釀製而成，在英語中泛指含酒精的米酒，而日本酒則是日本傳統生產的米酒的官方術語。清酒可溫飲或冷飲，是日本的國酒，也是日本料理中廣泛使用的多用途飲料。清酒興起於 10 世紀，當時寺廟和神社爲宗教祭祀和儀式釀造清酒。明治時期，清酒生產爆炸式增長，並將其文化傳統延續到現代。如今，每個都道府縣都有自己獨特的清酒品種，並通過改變釀造方法和當地原料來創造標誌性的風格和口味。 

日本各地的居酒屋、餐廳和特色酒吧都供應清酒，這種具有象徵意義的飲品在日本文化中一直扮演着重要角色。作爲日常生活中的美味，清酒最適合與家人和朋友分享。日本三大清酒產區分別是京都的伏見、神戶的灘和廣島的西條，這些產區的清酒不僅大量生產，而且質量上乘。您可以參加當地清酒釀造廠之旅，探索這些地區，在清酒品嚐活動中深入瞭解各種產品的原料和配方，或者在酒吧探險中品嚐您的新寵。揭開日本清酒的神祕面紗，瞭解我們的清酒體驗，讓您一飲難忘。

清酒（或稱 "日本酒"）是日本的國酒，可溫飲或冷飲。在 byFood 上查找與日本清酒相關的體驗、餐廳、信息等！

關於日本清酒的所有信息 | 體驗、餐廳、產品及更多信息 | byFood

爲日本的招牌酒--清酒舉杯，清酒是日本人喜愛的米酒，由優質水和日本地方大米釀造而成。Kampai！

Served warm or cold, sake (or “nihonshu”) is Japan’s national alcohol. Find japanese sake-related experiences, restaurants, information, and more on byFood!

All About Japanese Sake | Experiences, Restaurants, Products and More

Japanese Sake

Raise your glass to Japan’s signature alcoholic drink, sake, the nation’s beloved rice wine brewed from high-quality water and regional Japanese rice. Kampai!

Miyazaki Food Experiences(1)

Miyazaki Beachside Sushi-Making Class with Michelin Chef