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Yatai. (food cart) Yatai at a summer festival [1] A yatai (屋台) is a small, mobile food stall in Japan typically selling ramen or other food. The name literally means "shop stand". [2][3] The stall is set up in the early evening on walkways and removed late at night or in the early morning hours. [4]
Street Food. (TV series) Street Food is an American documentary that premiered on Netflix on April 26, 2019, created by David Gelb and Brian McGinn, exploring street food around the world. Archival footage is combined with face-to-face interviews and follows street food chefs and their history, which is intertwined with the big picture of how ...
Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles. [ 1] in a hot dashi soup of duck (鴨) or chicken meat [ 2] and leeks [ 3] or Welsh onions. [ 4][ 5][ 6] On its own, "nanban soba" (南蛮蕎麦) or simply "nanban" might be used, referring to the onions in the dish. [ 7][ 5] When chicken meat is used ...
Media: Taiyaki. Taiyaki (鯛焼き, lit. 'baked sea bream ') is a Japanese fish -shaped cake, commonly sold as street food. It imitates the shape of tai (鯛, red sea bream), which it is named after. [1] The most common filling is red bean paste that is made from sweetened adzuki beans. Other common fillings may be custard, chocolate, cheese ...
Dango (団子) is a Japanese dumpling made with regular rice flour and glutinous rice flour. [ 1 ] They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango (串団子). The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the ...
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Oden. Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy -flavored dashi broth. Oden was originally what is now commonly called miso dengaku [ja] or simply dengaku; konjac (konnyaku) or tofu was boiled ...
History of Japanese cuisine. This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty.