Japanese Popular

Brought to you by Penguin. Chris Harding's enormously enjoyable new book distils Japan's long, complex and fascinating history into the stories of twenty remarkable individuals. These vivid and entertaining portraits take the reader from the earliest written accounts of Japan right through to...

We’re constantly trying to improve and master new skills, and the Japanese language is no exception. A skill that can help open important doors in business and tourism, knowing Japanese will lead you towards a huge number of opportunities in life that will be worth every second dedicated to your studies.

The idea of the sword-wielding samurai, beholden to a strict ethical code and trained in deadly martial arts, dominates popular conceptions of the samurai. As early as the late 17th century, they were heavily featured in literature, art, theater, and even comedy. This book gives listeners access to the real samurai as they lived, fought, and served. Much as they capture the modern imagination, the samurai commanded influence over the politics, arts, philosophy, and religion of their own time, and controlled Japan from the 14th century until their demise in the mid-19th century.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Menchi katsu is a popular side dish on par with croquette.

Rice has been an important part of the lives of Japanese people since ancient times.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

In the 1960s, chicken became a common food in Japan.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

Natto is a traditional Japanese food made from fermented soybeans.