People here enjoy not only washoku,or traditional Japanese food, but also variations of dishes from around the world in their daily lives.
Food is widely covered in the print media, and on television and the Internet, and occasionally some newly discovered food or drink from abroad becomes outrageously trendy.
The opposite, however (with the huge exceptions of sushi and ramen), rarely happens and the foods that Japanese have traditionally enjoyed are almost never introduced to people outside Japan.
That is the motivation behind the creation of Nippon Go! Our mission is to introduce Japanese food and eating options in Japan, and show how to enjoy both without a lot of money.
We provide information on where you can eat for \1,000 (about US$11 at a rate of $1=\90) or less, recipes that anyone can use to whip up a Japanese dish, explanations of words that are handy to know when eating out in Japan or preparing Japanese food, and other information.
We want to know how you think we could improve Nippon GO! We’ll use your input to help improve our site as we do our best to provide visitors with unique and useful information on Japanese food.
◆CONTENTS◆
●RESTAURANTS
Japanese restaurants are renowned for being expensive and they certainly can be. Go to a fancy sushi place or a restaurant serving kaiseki ryori – consisting of multiple small dishes of meticulously prepared dishes too beautiful to eat – and you may walk out more impressed with the bill than anything you ate. But the truth is that even Japanese rarely go to such places, opting instead for one of the myriad places serving more reasonably priced and still pretty good, if not outright delicious, food. In the RESTAURANTS section of our website, we provide information on places where you can eat for \1,000 or less. The information we provide is based on our own first-hand experience. We don’t exclude anything from coverage, so you’ll find everything from traditional Japanese to transplants of non-Japanese fare and everything in between. We hope this information helps you explore restaurant culture in Japan.●RECIPES
Here, you’ll find recipes for preparing Japanese dishes simply (or as simply as we could make them). Understanding that many who view this site might find it difficult to get Japanese ingredients or will be unfamiliar with the basics of Japanese cooking, we’ve included suggestions for alternative ingredients and methods. Our aim is to focus on regular, everyday Japanese fare. If you are interested in a particular kind of food, or would like to suggest a dish, please let us know.●GlOSSARY
The glossary provides explanations of terms for Japanese dishes and ingredients, and various aspects of Japanese food and dining culture.◆Nippon GO! STAFF◆
●Writers ＆ Editors
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Naoko Tsunoda Writer. I wrote for magazines and books in Japan. I live near Tsukiji.
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Kaoru Shibata After a career as a television reporter and radio DJ, I now teach at junior colleges and emcee public and private events in and around Tokyo. My interest in food is wide-ranging. I bake bread and muffins as a hobby and have published a book on salads. I like Japanese dishes that focus on vegetables and fish, but I’ve lived in California, New York, and Mexico, have traveled in Europe and Southeast Asia, and food has been a big part of my enjoyment of those places.
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Kimiko Kasahara
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Momoko Yajima
●Translator
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Lee K Taniguchi
Please change ★ to @.
