Eating Out

Soba and Udon

Soba and Udon are Japan’s traditional noodles.  Soba noodles are made from buckwheat flour, and are thin and brown or gray in color.  Udon noodles are made from white flour, and are quite wide.  Although some establishments will specialize as Soba-ya or Udon-ya, especially in areas known for their soba or udon, most restaurants will have some of both, oftentimes offering the same set of dishes with your choice of either soba or udon.

There are two main ways of eating these noodles -- hot, and cold.  If eaten hot, the noodles are more..

type:	Japanese
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Tempura

Seafood and vegetables dipped in batter and fried for a short period is one of my favorites. It's truly delicious. It is interesting to know that the Japanese learned the cooking technique from the Portuguese in the 16-th century. They are great pupils...

type:	Japanese
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Yakitori

Yakitori literally means grilled chicken, but your average yakitori restaurant will serve quite a variety of skewered items cooked over a grill.  Yakitori is usually a casual food, served in low-key and often dingy establishments, and is accompanied by lots of beer.  Yakitori joints are popular for after-work gatherings.

The most basic item at a yakitori restaurant is Negima, a skewer of small pieces of chicken thigh, momo, spaced with Japanese leek, negi.  This can be seasoned either with salt&pepper, Japanese 7-spice more..

type:	Japanese
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Teppanyaki

Food cooked on a steel grill. In upscale restaurants the cook will come to your tableand cook it right before your eyes. If you are on a budget and like the taste of Teppanyaki, head for okonomiyaki (cheap) restaurants where you can do the hard work yourself.

type:	general
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Unagi

Unagi or freshwater eel is a real Japanese delicacy: to the extent that there are many restaurants which specialise in serving it. Commonly unagi is basted with a rice wine/soy sauce mixture, grilled and then served on rice. Sanshou or japanese pepper is available to season it. Culinary daredevils can also try eel liver soup as a side order.

type:	Japanese
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Family Restaurants

The various establishments known collectively as “Family Restaurants” are Japan’s answer to the American chain-restaurant.  Housed in large buildings, often with substantial parking lots, well lit, and sometimes even open twenty-four hours, Family Restaurants bear little resemblance to more traditional establishments.  Given that the traditional Japanese eatery has a nearly invisible storefront, no parking, and rather limited hours, this is a large part of their appeal.  

Family restaurants generally serve a mis-mash of Western, faux-Western, and more..

type:	Japanese
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Teishoku

The teishoku, or set meal, is a standard part of the Japanese eating experience.  Virtually every Japanese restaurant (except, in most cases, izakayas) will have a selection of teishoku available, and usually they are a good deal.  A teishoku is usually composed of a main item, a bowl of rice, some miso soup, and a bowl of Japanese pickles.  Sometimes these will all be served together on a square platter, and sometimes they will come separately, as courses.  What the main item is depends largely on the establishment serving more..

type:	Japanese
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Sushi

With a 400 year hsitory, Sushi is the most Japanese of Japanese food. The name Sushi refers to anything served with vinegared rice - it's not just raw fish. Even for vegetarinas (Inari - Soy wrap, Kappa - cucumber, Tamago - egg) Sushi is a good option.

Sushi bars serve both Sushi and Sashimi. Sashimi is plain slices of raw fish, Sushi is fish served on top of a rice patty or rolled in rice and is eaten with slices of pink pickeld ginger and dipped in soy sauce (murasaki).

type:	Japanese
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Ramen

Chashumen
photo by: Pomai

Ramen is quite simply Japan's premiere fast food.  Ramen is something of an obsession in Japan.  Yearly guides to the best ramen-ya are published in all of Japan’s major regions.  Famous ramen-ya are promoted in tourist brochures right next to cultural and historic landmarks.  Outside these local landmarks, crowds gather at lunch and dinnertime, willing to line up and wait regardless of the weather, sometimes for as long as an hour.  Ramen stadiums, featuring five to ten ramen-ya from all over the country, are a common feature more..

type:	Japanese
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Tonkatsu

Tongkatsu is pork breaded and deep fried. Inside the crust, the meat is soft and tender. Popular for lunch and served with cabbage and rice. Refills of the rice & cabbage are usually free. Ask for Okawari.

type:	Japanese
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Corcabano Afroba Restauranto - Andean Cuisine

An Andean Restaurant with food:

Chili-Cheese Enchilada, Corn and Steak, Taco, Ice Cream Burger, Jellyfish, Liver and Onions, Soft Taco, Coconut Cake, Beef Patty and Carrots and Corn Salad.