Kaname’s Kitchen

KARE RAISU

  • This is curry rice. It uses the introduced curry spice from India.

    • KAYU

  • This dish resembles oatmeal, but it is rice instead. It’s easy on the stomach, so when you’re not feeling good this should do the trick!

    • KIMCHEE

  • A customary dish of Korea that spices up vegetables, typically cabbage. In Japan if it isn’t eaten as is, it is concentrated to paste consistency so it can be added to nabe soups.

    • KOPPEPAN

  • A soft bread roll resembling a hot dog bun, however, sometimes the usually visible middle slit of the hot dog bun is missing, and the bread is filled with a cream filling.

    • KOROKKE

  • Breaded, deep fried breading filled with minced meat and mashed potatoes. Other fillings optional.

    • MAPO TOFU

  • Chinese specialty! Tofu and ground beef or pork in a spicy sauce.

    • MISO SOUP

  • Good for any meal, a miso paste stirred into hot water garnished with wakame seaweed and tofu.

    • MONJAYAKI

  • From the Kanto Region, a liquidesque dough cross between a pizza and a pancake where the toppings are mixed into the dough.

    • NATTO

  • Fermented soy bean and spiced mustard mix over rice.

    • NIKUMAN

  • Also called butaman in Western Japan, a steamed bun filled with pork, seasoning and vegetables.

    • NIKUJAGA

  • Home-style meat and potatoes.

    • OBANYAKI

  • Resembles a pancake, except smaller and fatter because it’s stuffed with sweet red bean paste.

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