日本の食べ物 ぬり絵

Japanese Food

Coloring Book

Samples & Explanations

All the references are here.

Please use them as coloring samples.

Number 1 : Sushi

Sushi is a representative dish of Japan, but it has some surprising historical and cultural ​anecdotes. Originally, sushi started as a preserved food called "Nare-zushi," which was a ​technique for long-term preservation by fermenting fish with salt and rice. Sushi using ​vinegared rice as we know it today was born in the Edo period, and was served at food ​stalls as "Edomae-zushi," and was popular as fast food.

Among sushi, "nigiri-zushi" is where the craftsmanship of the craftsman shines. It is said ​that about 10,000 grains of rice are used in one nigiri, and the shape and size of the sushi ​are carefully designed. There is also etiquette regarding the order in which sushi is eaten, ​and it is common to start with light-tasting white fish and move on to rich-tasting ​ingredients and rolls.

In addition, "gari" (sweet and sour ginger) plays an important role in resetting the taste of ​sushi, and is considered a way to enjoy the next ingredient more. In addition, wasabi used ​in sushi has a sterilizing effect on fish, so it is used as a wisdom to enjoy ingredients ​safely.

Nowadays, sushi is popular overseas as well, and creative sushi dishes derived from Japan, ​such as California rolls, are becoming more and more popular, but traditional sushi culture ​is also highly valued.

2nd place : Ramen

Ramen was originally introduced from China, but evolved in Japan and has become a ​representative Japanese dish loved around the world. What is particularly interesting is that ​each region has its own unique ramen culture. For example, Hokkaido's "miso ramen" is ​characterized by its rich and full-bodied flavor, which is perfect for the cold climate. On ​the other hand, Kyushu's "tonkotsu ramen" is characterized by its cloudy soup and is ​popular for its rich and creamy taste.

It is said that the first person to eat ramen in Japan was Tokugawa Mitsukuni (Mito ​Komon). He tried the dish that was introduced from China and incorporated it into ​Japanese food culture.

Ramen also spread around the world in the form of "instant noodles." Instant ramen, ​invented by Momofuku Ando in 1958, became a global hit product due to its convenience ​and shelf life, and is also used as space food.

Ramen toppings are also unique, and while common toppings include char siu, boiled eggs, ​and menma (fermented bamboo shoots), unique ingredients are used depending on the ​region and store. For example, Sapporo ramen is often topped with butter and corn, which ​go perfectly with the miso soup.

In addition, Japan also has theme parks such as the "Ramen Museum" and "Ramen ​Stadium," where you can enjoy comparing different types of ramen while learning about ​the history and diversity of ramen. Japan's unique and deep ramen culture continues to ​fascinate ramen fans around the world.

3rd place: Tempura

Tempura is a representative Japanese dish, but it is said to have originated from ​"fritters" that were introduced from Portugal in the 16th century. It was introduced with ​the spread of Christianity and developed independently in Japan to become the tempura ​we know today. The name "tempura" is said to come from the Latin "Quattuor ​Tempora," which means "four seasons."

Tempura batter is made by mixing flour, water, and eggs, but these simple ingredients ​can be used to wrap up a surprisingly wide variety of ingredients. The appeal of ​tempura is that you can enjoy a wide variety of ingredients, from seafood such as ​shrimp, squid, and whiting to vegetables such as eggplant, pumpkin, and shishito ​peppers. In addition, seasonal ingredients are used for each season, making it a popular ​dish that allows you to taste the four seasons.

During the Edo period, tempura was served at food stalls. At that time, it was ​positioned as a fast food that could be eaten easily, and was especially loved by the ​common people. The style of serving it hot and freshly fried is still the best part of ​tempura today.

Furthermore, "temperature control of the oil" is important to fry delicious tempura. ​Maintaining the right temperature (about 180°C) to make the batter crispy is one of the ​craftsman's skills. The "tentsuyu" (tempura sauce) used to dip the tempura is a special ​sauce made from dashi, soy sauce, and mirin, which brings out the flavor of the ​ingredients.

Tempura is becoming increasingly popular not only in Japan but also overseas as a ​healthy and delicious dish.

4th place: Yakiniku

Yakiniku is a popular meat dish in Japan, but it is said to have its roots in the culture ​of the Korean Peninsula. After the war, it evolved into a uniquely Japanese style, and ​is now popular as an entertaining dish where you grill meat to your liking at the ​table.

Japanese yakiniku is characterized by the use of thinly sliced ​​meat. This is a way to ​bring out the flavor of the meat while cooking it in a short amount of time. The ​sauce also makes Japanese yakiniku unique. The sweet and spicy sauce is based on ​soy sauce and contains sugar, garlic, and sesame oil, and is an exquisite seasoning that ​brings out the flavor of the meat.

What is interesting is that yakiniku has spread Japan's "horumon culture." Hormone ​(offal meat) was originally a part of the body that was often discarded, but in yakiniku ​it is treated as a valuable ingredient that allows you to enjoy its unique texture and ​flavor.

Another interesting point is that yakiniku restaurants give different names to each part ​of the meat. For example, "kalbi" refers to ribs and "loin" refers to shoulder meat. One ​of the joys of yakiniku is comparing the different tastes and textures of different cuts.

In Japan, there is even a "Yakiniku Day" (August 29th), named after the Japanese pun ​on the words "yaki (8) ni (2) ku (9)." Yakiniku is a dish enjoyed with family and ​friends, and is a part of Japanese food culture.

No.5: Udon

Udon is a traditional Japanese noodle dish, and each region has its own unique style ​and culture. It has a long history, and is said to have been introduced from China ​during the Nara period, but it was adapted to Japan and took on its current form.

There are "local udon" noodles all over Japan, and you can enjoy its diversity. Kagawa ​Prefecture's "Sanuki udon" is particularly famous. It is characterized by its chewy ​noodles and simple dashi, and the entire prefecture, known as the "Udon Prefecture," is ​promoting udon culture. Akita Prefecture's "Inaniwa udon" is characterized by thin, ​smooth noodles and an elegant taste made by hand-stretching. Aichi Prefecture's "Miso-​nikomi udon" is a unique style of simmering udon in a rich red miso soup.

In addition, the thickness of the udon and the way it is eaten vary depending on the ​region and season. In summer, "zaru udon," which is cold udon eaten with dipping ​sauce, and in winter, warm "kake udon" and "nabeyaki udon" are popular.

Interestingly, in Japan, it is considered good manners to make a slurping sound when ​eating udon. This helps cool the noodles and also allows you to enjoy the flavor more.

Udon is popular among the Japanese as an everyday meal because it is cheap and ​filling, but it is also popular among foreigners because it is healthy and easy to digest. ​Udon is a deep dish that allows you to experience the charm of Japanese regional ​culture and ingredients with just one bowl of udon.

No.6: Soba

Soba is a traditional Japanese noodle dish that is characterized by its unique flavor, ​which is made from buckwheat flour. Its origins date back to the Heian period, when ​it began as a mochi-like food made from buckwheat flour. The long, thin noodle-like ​soba we see today became popular during the Edo period. In particular, "standing ​soba" was popular among the common people of Edo as fast food at the time, and its ​convenience and good taste were the reasons for its popularity.

Each region has its own unique style of soba. Nagano Prefecture's "Shinshu soba" is ​famous for "zaru soba," which is cold soba served in a sieve, and hot "kake soba." On ​the other hand, Shimane Prefecture's "Izumo soba" is characterized by its dark color, ​strong aroma and flavor, as it is ground with buckwheat husks. In Fukui Prefecture, ​"Echizen oroshi soba" is popular, and the standard style is to eat it with plenty of ​grated daikon radish on top.

In addition, soba also has a unique culture of "toshikoshi soba." Eating soba on New ​Year's Eve is a prayer to ward off misfortune, as soba's long, thin shape symbolizes ​longevity and its tendency to break easily.

The health benefits of soba have also been drawing attention. Buckwheat flour ​contains a component called rutin, which is said to improve blood flow. It also ​contains little gluten, making it popular with people who have wheat allergies.

Soba is a symbol of Japan's food culture, with its simple yet profound flavor and the ​ability to sense the region and season of each season.

7th place: Takoyaki

Takoyaki is a round, wheat-flour snack that originated in Osaka, and is now a ​representative street food loved throughout Japan. Takoyaki originated in Osaka in the ​early Showa period as a dish called "radio-yaki," which contained beef and konnyaku. ​The ingredients later changed, and octopus became the "takoyaki" we know today.

Takoyaki is characterized by its crispy outside and gooey inside. This is due to the ​technique of mixing a lot of dashi into the wheat flour dough and cooking it while ​rotating it on a special iron plate. The cooked takoyaki is finished with plenty of sauce, ​mayonnaise, green laver, and bonito flakes. These toppings create the rich taste that is ​unique to takoyaki.

In addition, takoyaki is popular as a dish that is easy to make at home. Many ​households have a special cooking device called a "takoyaki maker," and it is common to ​make takoyaki while having fun with family and friends. There are also many variations ​on the ingredients, and variations with cheese, corn, mentaiko, and other ingredients are ​also popular.

In Osaka, takoyaki is not just a snack, but has a status as "soul food" and can be said ​to be part of the local identity. There are many takoyaki specialty shops and places to ​eat while walking around, and they are also popular with foreign tourists. Takoyaki is ​the perfect dish to experience Japan's unique food culture.

8th place: Okonomiyaki

Okonomiyaki, also known as "Japanese pancakes," is a hot plate dish that is popular in ​the Kansai region, especially Osaka. Its history is long, and it is said to have its roots in ​dishes from the Edo period called "Minazukiyaki" and "Issenyoshoku." The name ​"okonomiyaki" comes from the freedom to add your favorite ingredients and cook them.

The recipe for okonomiyaki is simple, but the craftsmanship behind it shines through. ​Cabbage, green onions, pork, seafood, etc. are added to a batter made from wheat flour ​and water, and then cooked on a hot plate. The cooked okonomiyaki is finished with a ​generous amount of sweet and spicy sauce, mayonnaise, bonito flakes, and green laver. ​The way the bonito flakes dance in the heat is also a visually appealing point.

Another charm of okonomiyaki is that the style varies depending on the region. In ​Osaka style, the ingredients are mixed and cooked, but in Hiroshima style, the batter ​and ingredients are layered and cooked, and yakisoba and fried eggs are also added. It is ​a fun experience to compare the differences in taste.

Okonomiyaki is also popular as a home-cooked dish, and many Japanese households ​have a hot plate, so it's common for the whole family to have fun making it together. ​You can freely arrange the toppings and ingredients, making for a creative dining ​experience.

Okonomiyaki is a dish that shows the diversity and familiarity of Japanese food culture, ​and is also popular with foreign tourists.

9th place: Sashimi

Sashimi is a traditional Japanese dish that is characterized by the thin slicing of fresh ​seafood and eating it raw. Its history is long, and it is said that there was a culture of ​eating raw fish in the Nara period, but the current style of slicing it thinly was ​established in the Edo period. The name "sashimi" comes from the fact that fish fillets ​were served on a skewer.

The beauty of sashimi is not just as food, but also as a work of art that incorporates ​the skills of craftsmen. There are several techniques for cutting fish, such as "sogikiri" ​and "hirazukuri," and they are devised to bring out the texture and flavor to the fullest. ​In addition, there is a particular attention to the presentation, and by garnishing with ​shredded radish (tsuma), shiso leaves, chrysanthemum flowers, etc., you can enjoy the ​seasonal feel and beautiful appearance.

The reason for using wasabi is also an interesting point. Wasabi has a sterilizing effect ​on fish, and has been used as a wisdom to eat fresh sashimi more safely. Furthermore, ​sashimi is generally eaten with soy sauce, but soy sauce also has different flavors ​depending on the region, such as the sweet soy sauce of Kyushu and the light soy ​sauce of Kansai.

In recent years, sashimi has become increasingly popular overseas and is a standard ​menu item at Japanese restaurants. Salmon and tuna in particular are popular with ​foreigners and are attracting attention as dishes that represent Japan's delicate food ​culture. Sashimi is a simple yet profound dish that combines Japanese nature and ​craftsmanship.

No. 10: Curry rice

Curry rice is a dish that evolved uniquely in Japan after curry originating in India was ​introduced to Japan via England. It started as a meal for the navy during the Meiji ​period, and spread because it was highly nutritious and easy to serve to large groups. It ​was later adopted as a school lunch and became a familiar national dish in Japan.

Unlike Indian and European-style curry, Japanese curry is characterized by a thick roux ​with a good balance of sweetness and spiciness. The most common ingredients are ​potatoes, carrots, onions, and meat (mainly pork and chicken), which are simmered and ​then poured over rice to eat. In particular, commercially available curry roux in Japan ​is easy to use, making it a popular home-cooked dish.

Curry also has a "topping culture," and you can enjoy arrangements to suit your tastes, ​such as katsu curry (curry topped with pork cutlet), boiled eggs, and cheese. Each ​region has its own unique style, for example, soup curry is a specialty in Hokkaido, ​and curry with a thick roux is a specialty in Kanazawa.

Furthermore, Japanese curry rice is typically garnished with sweet and sour pickles ​such as "fukujin-zuke" and "rakkyo," which are essential for accentuating the flavor. ​Japanese curry, especially "katsu curry," is popular overseas and is becoming a part of ​Japanese food culture. Curry rice is a uniquely Japanese dish that evokes history and ​evolution.

11th place: Gyoza

Gyoza is a dish that was introduced from China, but has evolved in a unique way in ​Japan. In China, "boiled gyoza" is the mainstream, and it is common to boil it in soup, ​but in Japan, "fried gyoza" has become the mainstream and is a popular staple menu ​item in home cooking and izakayas. Fried gyoza is characterized by a crispy outside and ​juicy inside.

The thinness of the gyoza skin and the ingenuity of the ingredients are also characteristic ​of the Japanese style. The standard ingredients are a mixture of minced pork, cabbage, ​chives, garlic, and ginger, which creates the unique flavor of Japanese fried gyoza. There ​is also a technique for frying the gyoza, which is fried crispy in an iron frying pan, then ​water is added and steamed to make it fluffy inside. This "steamed" cooking method is a ​unique development in Japan.

In addition, each region has its own gyoza culture. Particularly famous are Utsunomiya ​City in Tochigi Prefecture and Hamamatsu City in Shizuoka Prefecture. Both regions are ​known as "gyoza towns" and compete with each other every year to see who can ​consume the most gyoza. In Utsunomiya, gyoza are often served with less garlic, while in ​Hamamatsu, they are garnished with bean sprouts.

The different sauces are also fun, and it is common to make your own ratio of soy ​sauce, vinegar, and chili oil. Recently, eating them with sesame sauce or ponzu sauce has ​also become popular. Gyoza is popular among foreigners as a dish that must be tried in ​Japan because of its ease of preparation and the variety of variations it can be made ​with.

12th place: Matcha sweets

Matcha sweets are a uniquely Japanese dessert that combines Japan's traditional matcha ​culture with modern sweets. Matcha is a finely ground powder of green tea, ​characterized by its rich flavor and bittersweet taste. Matcha is known as a high-class ​drink used in the tea ceremony, but its delicate taste and aroma are also used in ​sweets.

There are many types of sweets made with matcha, including ice cream, cakes, cookies, ​puddings, and parfaits. Matcha ice cream in particular is popular overseas and is a ​standard souvenir from trips to Japan. The unique point is that the bitterness of matcha ​is exquisitely harmonized with the sweetness of the sweets. This creates an elegant ​taste that is not too sweet.

Matcha is also attracting attention for its health benefits. It is rich in catechins, which ​have antioxidant properties, and theanine, which promotes relaxation. Therefore, it is ​becoming increasingly popular around the world as a healthy sweet.

Matcha sweets have their own characteristics depending on the region. For example, ​Kyoto is the home of matcha, and has a variety of luxurious sweets made with high-​quality matcha. The "Matcha Parfait," which combines matcha, shiratama (rice flour ​dumplings), and red bean paste, and sweets using the "Uji Matcha" brand are ​particularly famous.

Matcha sweets are a popular item loved by foreigners as they allow you to enjoy ​Japanese tradition and modern design.