Japanese Arts

Furoshiki — a gift wrapping style practiced since the Edo Period n Japan.

Origami — an ancient Japanese art of folding paper. It is derived from two Japanese words, Ori (folded) and Kami (paper). 

Kanji — japanese system of writing. Kanji are like letters in the alphabet while Hiragana & Katagana are like words in the alphabet. 

HIbiscus — is a welcoming red flower that symbolizes love and passion.

Bento — a japanese lunch box packed with meals arranged in an artistic way.

HIBISCUS

KANJI

*** foundations of the universe ***
nichi = sun day
getsu = Moon day
ka = fire
sui = water
moku = plants
kin = metals
do = soil

Mnemonics 1 to 10:
1 Itchy
2 Knee
3 Sun
4 Shine
5 Go
6 Roku
7 She
8 Hatch
9 Cute
10 Jew

SUKIYAKI BENTO

Sukiyaki

Sukiyaki: Japanese Cuisine

Ningyocho Imahan is one of the best sukiyaki restaurants in Haneda Airport.

Sukiyaki is like the superstar of Japanese cuisine. It is served with thinly sliced beef (wagyu beef), spring onions, and tofu all cozying up in a simmering pot of salty-sweet dashi (that’s the “warishita”). It’s like a flavor party in your mouth! 

How to make a Kanto-style sukiyaki:

1. Chop It Up: 

Grab your favorite veggies—beef, spring onions, Chinese cabbage, and mushrooms (enoki or shiitake). Oh, and don’t forget shirataki (those long, thin konjac noodles) and grilled tofu!

2. Sizzle and Stir: 

Brown the meat, spring onions, and mushrooms in a pan. Then, pour in that magical warishita sauce. What’s in it? Mirin, soy sauce, sake, and sugar. Mix 'em up beforehand. The salty-sweet vibes are what make sukiyaki so irresistible! 

3. Simmer Down: 

Once the warishita is bubbling, lower the heat and toss in the rest of your ingredients. Let 'em cook until they’re all cozy and tender. The aroma? Pure heaven! 

4. Egg-citing Twist: 

Now, here’s the fun part: dip those warishita-infused goodies into raw egg. Yep, you heard me right! It adds a silky, mellow flavor. 

5. Noodle Finale: 

When you’ve had your fill, throw some udon noodles into the pot. It’s like the grand finale of a flavor symphony! 

And there you have it—sukiyaki, the ultimate comfort food!

Now, the beefy showdown: Sukiyaki vs. Shabu Shabu! 

1. Ingredients Harmony:

• Sukiyaki: Thinly sliced meat, veggies, and dashi (that’s the flavorful broth). They’re all in this cozy simmering party together.
• Shabu Shabu: Same crew—thinly sliced meat, veggies, and dashi—but with a twist.

2. Dashi Drama:

• Sukiyaki: The dashi here is like a salty-sweet superstar. It’s made with mirin, soy sauce, sake, and sugar. Flavor explosion! 
• Shabu Shabu: Here, the dashi is more chill. Think kelp and milder vibes. 

3. Cooking Style:

• Sukiyaki: Ingredients simmer together in the dashi pool. Teamwork makes the flavor dream work!
• Shabu Shabu: Each ingredient gets its solo moment—dipped into the dashi to cook. Like a culinary catwalk! 

4. Egg-citing Twist (or Not):

• Sukiyaki: Dip your goodies in raw egg for that silky, mellow magic. 
• Shabu Shabu: Skip the egg, but jazz it up with sesame sauce or citrusy ponzu. 

So, whether its Team Sukiyaki or Team Shabu Shabu, it’s all about savoring those beefy bites!