传统日式料理/怀石料理/割烹料理

傳統日式料理/懷石料理/割烹料理

Traditional Japanese / Kaiseki / Kappo

寿司

壽司

Sushi

拉面

拉麵

Ramen

居酒屋/酒吧料理

Izakaya (Japanese Style Pub) / Bar

日式饺子

日式餃子

Gyoza

荞麦面/乌冬面/面条

蕎麥麵/烏龍麵/麵條

Soba / Udon / Noodle

御好烧/章鱼烧

御好燒/章魚燒

Okonomiyaki / Takoyaki

天妇罗/炸物

天婦羅/炸物

Tempura / Fried Foods

日式火锅/寿喜烧/涮涮锅

日式火鍋/壽喜燒/涮涮鍋

Nabe / Sukiyaki / Shabu Shabu

和菓子/茶点

和菓子/茶點

Wagashi (Japanese Sweets) / Tea House

铁板烧

鐵板燒

Teppanyaki

日式烤肉

日式燒肉

Yakiniku (BBQ)

河豚 / 螃蟹 / 其他海鲜料理

河豚 / 螃蟹 / 其他海鮮料理

Fugu / Crab / Other Seafood

日式烤鸡串

日式烤雞串

Yakitori

鳗鱼/穴子料理

鰻魚/穴子料理

Unagi / Anago (Eel)

关东煮

關東煮

Oden

其他日本美食

Other Japanese Food

咖喱

Curry

意大利料理

義式料理

Italian

法式料理

French

西班牙料理

Spanish

中国料理

中國料理

Chinese

韩国料理

韓國料理

Korean

拉丁料理

Latin American

其他西餐

Other Western / European

东南亚料理

東南亞料理

Southeast Asian

汉堡

漢堡

Burger

咖啡/甜点/面包

咖啡/甜點/麵包

Cafe / Bakery / Pastries / Desserts

创意料理/fusion 料理

創意料理/fusion 料理

Creative Cuisine / Fusion Food

其他料理

Other Cuisine

无麸质

無麩質

Gluten-free

清真

Halal

犹太认证

猶太認證

Kosher

鱼素选择

魚素選擇

Pescetarian

全素选择

純素選擇

Vegan

蛋奶素选择

蛋奶素選擇

Vegetarian

Either homemade or easily picked up from a convenience store or specialty store, bento boxes are beautifully presented packed lunches in Japan, tasty goodies organized into different sections of a box and divided into separate compartments. A compact lunch to eat on-the-go, the word bento was taken from the Song Dynasty Chinese slang term for “convenient.” Indeed, bento boxes are easy to make and easily carried to school or work, but the uniqueness comes from the careful presentation of bento boxes, usually balancing an array of colors and ingredients to make a very appetizing and nutritious meal. Boxes can be made from disposable plastic to hand-crafted lacquerware, usually including rice or noodles, and your favorite morsels of meat and vegetables.

This dish is historically rooted in Japanese cuisine since the Kamakura Period, and is now a regular staple meal. Popularly eaten during the intermission of a kabuki show or noh performance, bento boxes are also perfect to bring along for a picnic, particularly handy for a day trip or hanami (cherry blossom viewing party). Children enjoy kyaraben, decorative bento boxes designed to look like colorful characters from anime series or manga comic books. Bentos sold at train stations showcasing local produce are known as ekiben, featuring aesthetically pleasing snacks like Kyoto’s gorgeous vegetables or anago (conger eel) from Hiroshima. Widely eaten in Japanese cuisine, join a bento cooking class to make your own cute kyaraben, or enjoy a tasty local bento on a lunch stop during a food tour. Luxurious or homemade, bento boxes are far beyond your average packed lunch.

在日本，便当既可以自制，也可以在便利店或专卖店购买。便当是一种包装精美的盒饭，将美味佳肴分门别类地装入盒中。便当是一种便于随身携带的小巧午餐，便当一词取自宋代中国俚语 "方便"。的确，便当易于制作，也便于携带上学或上班，但其独特之处在于便当盒的精心摆放，通常会在各种颜色和配料之间取得平衡，从而制作出非常开胃且营养丰富的饭菜。便当盒可以是一次性塑料制品，也可以是手工制作的漆器，通常包括米饭或面条，以及您喜欢的肉类和蔬菜。

这道菜从镰仓时代起就扎根于日本料理中，现在已成为一种常规主食。便当在歌舞伎表演或能乐表演的中场休息时食用，也非常适合野餐，尤其适合一日游或赏花聚会。卡通便当（kyaraben）是一种装饰性便当盒，设计成动漫系列或漫画书中色彩斑斓的人物造型，深受儿童喜爱。在火车站出售的展示当地特产的便当被称为 "ekiben"，其特色是美观的小吃，如京都的华丽蔬菜或广岛的海鳗。便当在日本料理中被广泛食用，您可以参加便当烹饪班，亲手制作可爱的便当，或者在美食之旅的午餐站品尝美味的当地便当。无论是豪华便当还是自制便当，都远非一般的盒饭可比。

便当是一种美味的盒饭，是日本典型的外卖餐点。在 byFood 上查找与便当相关的体验、餐馆、信息等！ 

关于便当的一切 | 体验、餐厅、产品及更多 | byFood

便当

便当是一种美观又美味的包装午餐盒，在日本是一种典型的外卖餐点。 

在日本，便當既可以自制，也可以在便利店或專賣店購買。便當是一種包裝精美的盒飯，將美味佳餚分門別類地裝入盒中。便當是一種便於隨身攜帶的小巧午餐，便當一詞取自宋代中國俚語 "方便"。的確，便當易於製作，也便於攜帶上學或上班，但其獨特之處在於便當盒的精心擺放，通常會在各種顏色和配料之間取得平衡，從而製作出非常開胃且營養豐富的飯菜。便當盒可以是一次性塑料製品，也可以是手工製作的漆器，通常包括米飯或麪條，以及您喜歡的肉類和蔬菜。

這道菜從鎌倉時代起就紮根於日本料理中，現在已成爲一種常規主食。便當在歌舞伎表演或能樂表演的中場休息時食用，也非常適合野餐，尤其適合一日遊或賞花聚會。卡通便當（kyaraben）是一種裝飾性便當盒，設計成動漫系列或漫畫書中色彩斑斕的人物造型，深受兒童喜愛。在火車站出售的展示當地特產的便當被稱爲 "ekiben"，其特色是美觀的小喫，如京都的華麗蔬菜或廣島的海鰻。便當在日本料理中被廣泛食用，您可以參加便當烹飪班，親手製作可愛的便當，或者在美食之旅的午餐站品嚐美味的當地便當。無論是豪華便當還是自制便當，都遠非一般的盒飯可比。

便當是一種美味的盒飯，是日本典型的外賣餐點。在 byFood 上查找與便當相關的體驗、餐館、信息等！ 

關於便當的一切 | 體驗、餐廳、產品及更多 | byFood

便當

便當是一種美觀又美味的包裝午餐盒，在日本是一種典型的外賣餐點。 

A bento is a delicious packaged lunch box that’s a typical takeaway meal in Japan. Find bento-related experiences, restaurants, information, and more on byFood! 

All About Bento | Experiences, Restaurants, Products and More| byFood

Bento

Featuring small compartments filled with a range of beautiful bites to eat, a bento is an aesthetically pleasing and delicious packaged lunch box that’s a typical takeaway meal in Japan. 

Simple in its recipe but concentrated in flavor, dashi soup stock is a key element that’s commonly used in many areas of Japanese cooking. A part of Japanese cuisine for hundreds of generations, most traditional dashi recipes are made from simmered kombu (kelp) and katsuobushi (bonito flakes). The striking but unusual flavor unlocked from standard dashi is attributed to being the fifth flavor of umami, giving an indulgent savory kick to a variety of classic Japanese dishes. Common dashi variations include kombu dashi (simmered kelp), niboshi dashi (made from small dried sardines, also sometimes used as a katsuobushi substitute), and dried shiitake mushroom dashi. 

Dashi is incredibly versatile, it can be used as a base flavor in noodle broths and miso soup, or it can mixed into savory batters for okonomiyaki and takoyaki. While the significance of dashi in Japanese cuisine has not declined, instant dashi has become more widely used in recent years, greatly replacing dashi that’s homemade from scratch. Dashi is used to create the backbone of so many dishes in Japanese cuisine; it’s almost unavoidable, a complex and quintessential cooking broth that brings depth to traditional dishes in Japan. Learn the secrets of dashi in a delicious Japanese cooking class or become a dashi expert at an ultimate dashi tasting session. Discover dashi in-depth and join one of our Japanese food experiences for a hit of umami flavor.

出汁的配方简单，但味道浓郁，是日本烹饪中许多领域常用的关键元素。作为日本料理的一部分，大多数传统的出汁配方都是用昆布（海带）和鲣鱼片熬制而成。出汁的独特风味被认为是 "鲜味 "的第五种风味，为各种经典日式菜肴增添了令人沉醉的美味。常见的出汁包括昆布鱼汤（煨海带）、日越鱼汤（用小干沙丁鱼制成，有时也用作鲣鱼的替代品）和干香菇鱼汤。 

出汁的用途非常广泛，它可以用作面汤和味噌汤的基本调味料，也可以混合到大阪烧和章鱼烧的咸味面糊中。虽然汤汁在日本料理中的重要性并未下降，但近年来速溶汤汁的使用越来越广泛，大大取代了自制汤汁。在日本料理中，许多菜肴都是以鱼汤为主料制作的；鱼汤几乎是不可或缺的，它是一种复杂而典型的烹饪汤汁，为日本的传统菜肴增添了深度。在美味的日式烹饪课程中，您将了解到汤汁的奥秘；在终极汤汁品尝课程中，您将成为汤汁专家。深入了解汤汁，参加我们的日本料理体验活动，品尝鲜美的出汁。

出汁是一种鲜美的高汤，是日本全国各地日本料理的支柱。在 byFood 上，您可以找到与出汁相关的体验、餐厅、信息等！ 

关于出汁的一切 | 体验、餐厅、产品及更多信息 | byFood

出汁

出汁是日本料理中不可或缺的高汤，虽然简单，却能带来鲜美的味道。

出汁的配方簡單，但味道濃郁，是日本烹飪中許多領域常用的關鍵元素。作爲日本料理的一部分，大多數傳統的出汁配方都是用昆布（海帶）和鰹魚片熬製而成。標準出汁的獨特風味被認爲是 "鮮味 "的第五種風味，爲各種經典日式菜餚增添了令人沉醉的美味。常見的出汁包括昆布魚湯（煨海帶）、日越魚湯（用小幹沙丁魚製成，有時也用作鰹魚的替代品）和幹香菇出汁。 

出汁的用途非常廣泛，它可以用作麪湯和味噌湯的基本調味料，也可以混合到大阪燒和章魚燒的鹹味麪糊中。雖然湯汁在日本料理中的重要性並未下降，但近年來速溶湯汁的使用越來越廣泛，大大取代了自制湯汁。在日本料理中，許多菜餚都是以出汁爲主料製作的；出汁幾乎是不可或缺的，它是一種複雜而典型的烹飪湯汁，爲日本的傳統菜餚增添了深度。在美味的日式烹飪課程中，您將瞭解到湯汁的奧祕；在終極湯汁品嚐課程中，您將成爲湯汁專家。深入瞭解湯汁，參加我們的日本料理體驗活動，品嚐鮮美的湯汁。

出汁是一種鮮美的高湯，是日本全國各地日本料理的支柱。在 byFood 上，您可以找到與出汁相關的體驗、餐廳、信息等！ 

關於出汁的一切 | 體驗、餐廳、產品及更多信息 | byFood

出汁是日本料理中不可或缺的高湯，雖然簡單，卻能帶來鮮美的味道。

Dashi is the umami soup stock that forms the backbone of Japanese cuisine across the country. Find dashi-related experiences, restaurants, information, and more on byFood! 

All About Dashi | Experiences, Restaurants, Products and More| byFood

Dashi

Simple yet essential for a kick of umami flavor, dashi is the almighty soup stock that forms the backbone of Japanese cuisine.

A simple concept that’s diverse in its toppings, donburi is a classic Japanese meal made from your favorite ingredients served over rice. In an array of styles using meat, fish, or vegetables, donburi-mono is the term for these various rice bowl dishes, where according to the region, season, and ingredients, different varieties of donburi are served throughout Japan. For example, a fluffy bed of rice matched with crunchy tempura pieces makes for a tasty tendon, while the classic Japanese fast food, gyudon, consists of a stew of onions and tender sliced beef in sweetened soy sauce. A hearty fill that’s always comforting, other popular donburi bowls include oyakodon (a “mother and child” donburi) made with chicken and eggs, or katsudon, a variation using deep-fried pork cutlet, eggs, and onion slices.

Meanwhile, rice beds laden with soft pieces of eel mark a delicious unadon, and kaisendon (a.k.a. seafood donburi) features seafood slices and raw cuts of fish, with each prefecture flaunting a regional specialty. The donburi list goes on, each a unique dish that’s always delicious. Put together in home kitchens or served in restaurants across the country, it’s a bowl of rice with food on top, simple as that, yet somehow both new toppings and old favorites make them even more delicious than you could imagine. Create your own donburi using tempura or sashimi during a home-style Japanese cooking class, or discover your new favorite flavor while enjoying a donburi lunch on a food tour. Simple yet comforting, donburi are effortlessly tasty every time.

丼饭的概念很简单，但配料却多种多样，它是一种经典的日式饭菜，用您喜爱的配料放在米饭上食用。根据地区、季节和配料的不同，日本各地会提供不同种类的丼饭，包括使用肉、鱼或蔬菜的各种样式的丼饭。例如，松软的米饭配上香脆的天妇罗，就是美味的筋道饭；而经典的日式快餐饺子则是用甜酱油炖洋葱和嫩牛肉片。其他受欢迎的丼饭还包括用鸡肉和鸡蛋做成的 oyakodon（一种亲子丼），或用炸猪排、鸡蛋和洋葱片做成的烤猪排。

与此同时，米饭上铺满柔软的鳗鱼块是美味的鳗鱼饭，而海鲜饭（又称海鲜丼）则以海鲜片和生鱼片为特色，每个县都有自己的地方特色。丼饭的种类繁多，每一种都是美味可口的独特菜肴。无论是在家庭厨房还是在全国各地的餐馆，这都是一碗米饭，上面放着食物，就这么简单，但无论是新配料还是老配料，都会让它们变得比您想象的更美味。在家庭式日式烹饪班上，您可以使用天妇罗或生鱼片制作自己的丼饭，或者在美食之旅享用丼饭午餐时发现自己最喜欢的新口味。简单而舒适的烤肉丼每次都能让您毫不费力地品尝到美味。

丼饭是一种经典的日式盖饭，上面浇有各种配料。在 byFood 上查找与丼饭相关的体验、餐厅、信息等！ 

关于丼饭的一切 | 体验、餐厅、产品及更多信息 | byFood

丼饭

无论是浇上炸猪排、新鲜的海鲜片，还是在甜酱汤中煨上细细的牛肉条，丼饭都不会让人失望。

丼飯的概念很簡單，但配料卻多種多樣，它是一種經典的日式飯菜，用您喜愛的配料放在米飯上食用。根據地區、季節和配料的不同，日本各地會提供不同種類的丼飯，包括使用肉、魚或蔬菜的各種樣式的丼飯。例如，鬆軟的米飯配上香脆的天婦羅，就是美味的筋道飯；而經典的日式快餐餃子則是用甜醬油燉洋蔥和嫩牛肉片。其他受歡迎的丼飯還包括用雞肉和雞蛋做成的 oyakodon（一種 "母子 "丼飯），或用炸豬排、雞蛋和洋蔥片做成的烤豬排。

與此同時，米飯上鋪滿柔軟的鰻魚塊是美味的鰻魚飯，而海鮮飯（又稱海鮮丼）則以海鮮片和生魚片爲特色，每個縣都有自己的地方特色。丼飯的種類繁多，每一種都是美味可口的獨特菜餚。無論是在家庭廚房還是在全國各地的餐館，這都是一碗米飯，上面放着食物，就這麼簡單，但無論是新配料還是老配料，都會讓它們變得比您想象的更美味。在家庭式日式烹飪班上，您可以使用天婦羅或生魚片製作自己的丼飯，或者在美食之旅享用丼飯午餐時發現自己最喜歡的新口味。簡單而舒適的烤肉丼每次都能讓您毫不費力地品嚐到美味。

丼飯是一種經典的日式蓋飯，上面澆有各種配料。在 byFood 上查找與丼飯相關的體驗、餐廳、信息等！ 

關於丼飯的一切 | 體驗、餐廳、產品及更多信息 | byFood

丼飯

無論是澆上炸豬排、新鮮的海鮮片，還是在甜醬湯中煨上細細的牛肉條，丼飯都不會讓人失望。

Donburi is a classic Japanese rice bowl topped with a variety of ingredients. Find donburi-related experiences, restaurants, information, and more on byFood! 

All About Donburi | Experiences, Restaurants, Products and More| byFood

Donburi

Whether it be topped with a pork cutlet, freshly sliced seafood, or fine strips of beef simmered in a sweet soy broth, a donburi rice bowl never disappoints.

Japan’s riskiest dish might be frightening for some, but the idea of eating poisonous pufferfish gives others a rush. A dangerously delicious local delicacy, pufferfish is known as fugu in Japanese, famous for its incredible texture and unique flavor. Fugu can be cooked in a variety of ways: smoked, seared, fried, or thrown into a hot pot, but it is best eaten raw. Using exceptionally thin knife blades, fugu can be enjoyed as finely sliced sashimi, strangely textural and ghostly translucent. As the toxic areas of the fish must be skillfully removed, only licensed restaurants can sell fugu in Japan, a fish that is deadly poisonous if not prepared absolutely precisely. People in Japan have been challenging themselves with fugu for well over 2000 years, risky business that’s too tasty to pass up.

Big pufferfish balloons mark the entrances of specialty restaurants in Osaka. This delicacy doesn’t come cheap, but it’s a culinary wonder that’s prized in Japan. In order to prepare pufferfish in Japan, chefs are required to have a minimum of three years of professional training. For foodie adrenaline junkies, brave a dining experience with us to taste fugu at a qualified restaurant in Osaka, or learn about fugu sashimi in-depth during a fish cutting class in Tokyo. Don’t fear the fugu, delicate sashimi from poisonous pufferfish is a major delicacy, but only in Japan.

日本最危险的菜肴可能会让一些人感到害怕，但吃有毒河豚的想法却让其他人兴奋不已。河豚在日语中被称为河豚，是一种危险美味的当地佳肴，以其难以置信的质地和独特的风味而闻名。河豚有多种烹饪方法：熏、煎、炸或扔进火锅，但最好还是生吃。使用特别薄的刀片，河豚可以切成生鱼片，口感奇特，呈半透明状。由于河豚的有毒部位必须巧妙地去除，因此在日本只有获得许可的餐馆才能出售河豚。两千多年来，日本人一直在用河豚挑战自己，这种风险极高的生意实在太美味了。

大阪的特色餐馆门口都挂着大大的河豚气球。这种美食并不便宜，但却是日本人珍爱的美食奇迹。在日本，厨师必须经过至少三年的专业培训才能制作河豚。对于美食爱好者来说，可以和我们一起在大阪的合格餐厅品尝河豚，或者在东京的切鱼课程中深入学习河豚刺身。不要害怕河豚，用有毒河豚制作的精致生鱼片是一种主要美食，但仅限于日本。

河豚是日本独有的美味佳肴，其烹饪极为精细，可以油炸、火锅或生鱼片食用。在 byFood 上查找与河豚相关的体验、餐厅、信息等！

关于河豚的一切 | 体验、餐厅、产品及更多信息 | byFood

河豚

河豚是日本独有的美味佳肴，其制作工艺极其精细，通常以薄片刺身的形式上桌。 

日本最危險的菜餚可能會讓一些人感到害怕，但喫有毒河豚的想法卻讓其他人興奮不已。河豚在日語中被稱爲河豚，是一種危險美味的當地佳餚，以其難以置信的質地和獨特的風味而聞名。河豚有多種烹飪方法：燻、煎、炸或扔進火鍋，但最好還是生喫。使用特別薄的刀片，河豚可以切成生魚片，口感奇特，呈半透明狀。由於河豚的有毒部位必須巧妙地去除，因此在日本只有獲得許可的餐館才能出售河豚。兩千多年來，日本人一直在用河豚挑戰自己，這種風險極高的生意實在太美味了。

大阪特色餐館的門口都掛着大河豚氣球。這種美食並不便宜，但卻是日本人珍愛的美食奇蹟。在日本，廚師必須經過至少三年的專業培訓才能製作河豚。對於美食愛好者來說，可以和我們一起在大阪的合格餐廳品嚐河豚，或者在東京的切魚課程中深入學習河豚刺身。不要害怕河豚，用有毒河豚製作的精緻生魚片是一種主要美食，但僅限於日本。

河豚是日本獨有的美味佳餚，烹飪極爲精細，可以油炸、火鍋或生魚片食用。在 byFood 上查找與河豚相關的體驗、餐廳、信息等！

關於河豚的一切 | 體驗、餐廳、產品及更多信息 | byFood

河豚是日本獨有的美味佳餚，其製作工藝極其精細，通常以薄片刺身的形式上桌。 

A delicacy that’s unique to Japan and prepared with the utmost precision, fugu (pufferfish) can be served fried, in a hot pot, or as sashimi. Find fugu-related experiences, restaurants, information, and more on byFood!

All About Fugu | Experiences, Restaurants, Products and More| byFood

Fugu

A delicacy that’s unique to Japan and prepared with the utmost precision, fugu (pufferfish) is often served as thin slices of sashimi. 

Neatly folded and filled with a delicious mishmash of meat, vegetables, and seasonings, gyoza are iconic Japanese dumplings, ever-popular and always delicious. Most commonly served pan-fried as yaki-gyoza (juicy inside with a bottom that’s perfectly crispy), gyoza are eaten deep-fried as age-gyoza or are boiled in water or a light broth. A cheap but tasty snack, gyoza make for an ideal izakaya appetizer or a nice snack to accompany a bowl of piping hot ramen. Succulent gyoza were introduced from China after the Second Sino-Japanese War, adapted from the Chinese dumpling, “jiaozi.” Commonly found in “chuka ryori” restaurants (selling Japanese-style Chinese cuisine) gyoza have grown into a classic dish in Japan, famously crispy and golden brown. Chewy yet soft, they are best when dipped in vinegar and soy sauce, and you can also add a touch of chili and sesame oil for a next level flavor hit. 

Consumed in a frenzy in Hamamatsu (Shizuoka Prefecture) and Utsunomiya (Tochigi Prefecture), these two cities compete for the country’s highest annual gyoza consumption. Both are home to a number of specialty restaurants, selling unconventional gyoza ranging between mushroom or “shiso” perilla leaf fillings or tandoori chicken flavor, even with cheesy gyoza fondue dishes! Learn how to make ramen and gyoza during a cooking class (vegan options available!) or taste gyoza with a beer during an izakaya bar hopping tour. Extra juicy and conveniently bite-sized, gyoza are more than your average dumpling.

饺子是日本的标志性饺子，折叠整齐，里面夹着肉类、蔬菜和调味料，美味可口，永远受欢迎。饺子最常见的吃法是煎成 yaki-gyoza （内馅多汁，底部酥脆），也可以炸成 age-gyoza，或者用水或清汤煮着吃。饺子既便宜又美味，是居酒屋理想的开胃小吃，也是一碗热气腾腾的拉面的佐餐小吃。多汁的饺子是甲午战争后从中国传入的，由中国饺子 "角子 "改良而来。饺子常见于 "chuka ryori "餐馆（出售日式中餐），现已发展成为日本的一道经典菜肴，以金黄色的脆皮而闻名。饺子脆而柔软，蘸醋和酱油的味道最佳，还可以加入少许辣椒和芝麻油，让味道更上一层楼。 

滨松（静冈县）和宇都宫（枥木县）是日本饺子消费量最高的两个城市。这两个城市都有许多特色餐馆，出售各种非传统的饺子，馅料包括蘑菇、紫苏叶、唐杜里鸡肉，甚至还有芝士饺子火锅！在烹饪班上学习如何制作拉面和饺子（可选素食！），或者在居酒屋酒吧之旅中边喝啤酒边品尝饺子。饺子汁多味美，一口一个，比一般的饺子更方便。

饺子是多汁的一口大小的饺子！在饺子烹饪班上学习制作饺子，在街头美食之旅中品尝饺子，或者参加日本的其他饺子体验活动！

关于饺子的一切 | 体验、餐厅、产品及更多 | byFood

饺子

丰满的饺子是居酒屋和中餐馆的人气小吃，它是日本多汁的一口大小的饺子，味道鲜美。 

餃子是日本的標誌性餃子，摺疊整齊，裏面夾着肉類、蔬菜和調味料，美味可口，永遠受歡迎。餃子最常見的喫法是煎成 yaki-gyoza （內餡多汁，底部酥脆），也可以炸成 age-gyoza，或者用水或清湯煮着喫。餃子既便宜又美味，是居酒屋理想的開胃小喫，也是一碗熱氣騰騰的拉麪的佐餐小喫。多汁的餃子是甲午戰爭後從中國傳入的，由中國餃子 "角子 "改良而來。餃子常見於 "chuka ryori "餐館（出售日式中餐），現已發展成爲日本的一道經典菜餚，以金黃色的脆皮而聞名。餃子脆而柔軟，蘸醋和醬油的味道最佳，還可以加入少許辣椒和芝麻油，讓味道更上一層樓。 

濱松（靜岡縣）和宇都宮（櫪木縣）是日本餃子消費量最高的兩個城市。這兩個城市都有許多特色餐館，出售各種非傳統的餃子，餡料包括蘑菇、紫蘇葉、唐杜裏雞肉，甚至還有芝士餃子火鍋！在烹飪班上學習如何製作拉麪和餃子（可選素食！），或者在居酒屋酒吧之旅中邊喝啤酒邊品嚐餃子。餃子汁多味美，一口一個，比一般的餃子更方便。

餃子是多汁的一口大小的餃子！在餃子烹飪班上學習製作餃子，在街頭美食之旅中品嚐餃子，或者參加日本的其他餃子體驗活動！

關於餃子的一切 | 體驗、餐廳、產品及更多 | byFood

餃子

豐滿的餃子是居酒屋和中餐館的人氣小喫，它是日本多汁的一口大小的餃子，味道鮮美。 

Gyoza are juicy bite-sized dumplings! Learn to make it during a gyoza cooking class, enjoy it on a street food tour, or join another gyoza experience in Japan!

All About Gyoza | Experiences, Restaurants, Products and More| byFood

A popular snack at izakaya and Chinese restaurants, plump gyoza are Japan’s juicy bite-sized dumplings that pack a big flavor hit. 

A classic type of donburi rice bowl dish, gyudon is made with thinly sliced beef strips and plenty of onions; it’s a popular Japanese comfort food served over rice. Simmered together in a semi-sweet sauce made with dashi stock, soy sauce, and mirin (sweet cooking sake), gyudon is simple yet infinitely delicious, a meal that’s nutritious, filling, and quick to prepare. Conceptualized around the Edo Period, gyudon evolved from hot pot ingredients dished out over rice, to the Kanto region’s gyunabe (beef hot pot), and eventually becoming the modern gyudon. Particularly likened to sukiyaki, the flavor of this signature hot pot of salty-sweet broth with stewed beef and vegetables added to a rice bowl served as the humble beginnings of gyudon. 

Always comforting and satisfying, gyudon is now a typical dish sold at fast food chains throughout Japan. Salarymen heading home from the office stop in for a quick meal, and students enjoy eating a hearty gyudon for a reasonable price. To add a level of creaminess, crack open a raw egg or mix through an onsen tamago (soft-poached egg) to coat the meat and seep down into the rice. You can top it off with pink pickled ginger and a shake of shichimi (ground chili pepper flakes), or add some negi (green onions) for a hint of freshness. Discover how to make it in a home cooking class or join a food tour to discover delicious gyudon options other than Matsuya and Yoshinoya!

饺子是一种经典的丼饭菜肴，由切成薄片的牛肉条和大量洋葱制成；它是一种受欢迎的日式盖浇饭。用鱼汤、酱油和甜清酒（mirin）制成的半甜酱汁煨制而成的饺子简单而美味无穷，是一种营养丰富、饱腹感强、制作快捷的美食。饺子的概念起源于江户时代，从在米饭上放火锅配料，到关东地区的牛肉火锅（gyunabe），最后演变成现代的饺子。这种特色火锅的味道与寿喜烧尤为相似，咸中带甜的汤汁中加入炖牛肉和蔬菜，配上一碗米饭，这就是饺子的雏形。 

饺子总是让人感到舒适和满足，如今已成为日本各地快餐连锁店出售的一道典型菜肴。下班回家的工薪族会在店里吃上一顿快餐，学生们也喜欢以合理的价格吃上一顿丰盛的饺子。为了增加奶油的香味，可以打碎一个生鸡蛋或用温泉蛋（软水煮蛋）拌匀，涂在肉上并渗入米饭中。您还可以在上面放上粉红色的腌姜和辣椒片，或加入一些葱花，以增加新鲜感。您可以参加家庭烹饪班学习制作方法，或者参加美食之旅，了解松屋和吉野家以外的其他美味饺子！

饺子是一种用牛肉和洋葱炒制而成的日式舒适食品。在 byFood 上查找与饺子相关的体验、餐馆、信息等！

关于龙须面的一切 | 体验、餐厅、产品及更多信息 | byFood

日式牛肉饭

在日本，gyudon 是一种令人满意的快餐，它是一种盖浇饭，上面放有薄牛肉片和洋葱，用甜酱油煨制而成，每次吃都令人感到舒适可口。

餃子是一種經典的丼飯菜餚，由切成薄片的牛肉條和大量洋蔥製成；它是一種受歡迎的日式蓋澆飯。用魚湯、醬油和甜清酒（mirin）製成的半甜醬汁煨制而成的餃子簡單而美味無窮，是一種營養豐富、飽腹感強、製作快捷的美食。餃子的概念起源於江戶時代，從在米飯上放火鍋配料，到關東地區的牛肉火鍋（gyunabe），最後演變成現代的餃子。這種特色火鍋的味道與壽喜燒尤爲相似，鹹中帶甜的湯汁中加入燉牛肉和蔬菜，配上一碗米飯，這就是餃子的雛形。 

餃子總是讓人感到舒適和滿足，如今已成爲日本各地快餐連鎖店出售的一道典型菜餚。下班回家的工薪族會在店裏喫上一頓快餐，學生們也喜歡以合理的價格喫上一頓豐盛的餃子。爲了增加奶油的香味，可以打碎一個生雞蛋或用溫泉蛋（軟水煮蛋）拌勻，塗在肉上並滲入米飯中。您還可以在上面放上粉紅色的醃姜和辣椒片，或加入一些蔥花，以增加新鮮感。您可以參加家庭烹飪班學習製作方法，或者參加美食之旅，瞭解松屋和吉野家以外的其他美味餃子！

餃子是一種用牛肉和洋蔥炒制而成的日式舒適食品。在 byFood 上查找與餃子相關的體驗、餐館、信息等！

關於龍鬚麪的一切 | 體驗、餐廳、產品及更多信息 | byFood

裕廊

在日本，gyudon 是一種令人滿意的快餐，它是一種蓋澆飯，上面放有薄牛肉片和洋蔥，用甜醬油煨制而成，每次喫都令人感到舒適可口。

Gyudon is a Japanese comfort food made with sautéed beef and onions over rice. Find gyudon-related experiences, restaurants, information, and more on byFood!

All About Gyudon | Experiences, Restaurants, Products and More| byFood

Gyudon

A satisfying fast food in Japan, gyudon is a rice bowl topped with thin beef slices and onion simmered in a sweet soy sauce, a comforting and tasty meal every time.

Higashi is a dry style of Japanese sweet, beautifully-shaped sugary pops of color that are commonly served during a traditional tea ceremony. Perfect to balance out the bitterness of Japanese tea, higashi sweets such as carefully-pressed Rakugan and Uchimono are made from finely ground sugars. Typically colored in an iconic pastel palette, these bite-sized pieces sometimes incorporate different types of flour into the recipe (like rice flour or soybean powder) and are then carefully hand-pressed into molds, traditionally carved from wood. Always intricately designed, the elegant shapes for higashi often take inspiration from the seasons, featuring assorted flowers, fruits, and other delicate motifs. Subtle in their sweetness and crumbly in texture, these tiny pops of color are like edible works of art made from sophisticated traditional techniques. 

Sometimes the term higashi is used to cover a broader range of dry traditional snacks. This category of wagashi includes konpeito sugar candies and crunchy senbei rice crackers, but it most commonly refers to dry hand-pressed candies. Top-quality higashi is most commonly made from wasanbon, a premium, highly-refined Japanese sugar. The dryness of higashi allows them a longer shelf-life, particularly in comparison to “raw” style Japanese sweets such as <a href="https://www.byfood.com/blog/travel-tips/the-beginners-guide-to-mochi">mochi</a> (pounded rice cakes). Amuse your taste buds and try some higashi by joining an authentic tea ceremony experience, or learn how to them for yourself during a cooking class. Made with basic ingredients, but full of sweet flavor, higashi are best enjoyed with a bitter cup of Japanese tea.

干菓子是一种干式日式甜点，是传统茶道中常见的形状优美、色彩鲜艳的糖类。精心压制的“落雁”和“打物”等干菓子是平衡日本茶苦味的绝佳选择，这些甜点都是用糖细细研磨而成。这些一口大小的点心通常采用标志性的柔和色调，有时会在配方中加入不同种类的面粉（如米粉或黄豆粉），然后小心地手工压制到传统的木雕模具中。雏菊的设计总是错综复杂，优雅的造型通常从四季中汲取灵感，以各种花卉、水果和其他精致的图案为特色。这些色彩鲜艳的小点心甜味微妙，质地松软，就像用精湛的传统技术制作的可食用艺术品。 

有时，"干菓子"一词被用来涵盖范围更广的传统干点心。这类和果子包括蒟蒻糖和松脆的仙贝米果，但最常见的是指手工压制的干糖果。高品质的 "干菓子 "通常是用日本高级精制砂糖 "和三盆 "制成的。这种干制糖果的保质期较长，尤其是与 "生 "式日本糖果（如<a href="https://www.byfood.com/zh/blog/travel-tips/the-beginners-guide-to-mochi">麻</a>糬）相比。参加正宗的茶道体验，或在烹饪班上学习如何自己动手制作，都能让您的味蕾得到满足，并品尝干菓子。干菓子的制作原料简单，但味道香甜，最好配上一杯清新的日本茶。

五颜六色的干菓子是日本传统的干式甜点，通常在日本茶道中享用。在 byFood 上查找与干菓子相关的体验、餐厅、信息等！

关于干菓子 | 体验、餐厅、产品及更多 | byFood

干菓子

五颜六色的干菓子是精致的手工压制艺术品，是日本传统的干式甜点，通常在日本传统茶道中食用。 

干菓子是一種乾式日式甜點，是傳統茶道中常見的形狀優美、色彩鮮豔的糖類。精心壓制的「落雁」和「打物」等干菓子是平衡日本茶苦味的絕佳選擇，這些甜點都是用糖細細研磨而成。這些一口大小的點心通常採用標誌性的柔和色調，有時會在配方中加入不同種類的麪粉（如米粉或黃豆粉），然後小心地手工壓制到傳統的木雕模具中。雛菊的設計總是錯綜複雜，優雅的造型通常從四季中汲取靈感，以各種花卉、水果和其他精緻的圖案爲特色。這些色彩鮮豔的小點心甜味微妙，質地鬆軟，就像用精湛的傳統技術製作的可食用藝術品。 

有時，「干菓子」一詞被用來涵蓋範圍更廣的傳統乾點心。這類和果子包括蒟蒻糖和鬆脆的仙貝米果，但最常見的是指手工壓制的幹糖果。高品質的「乾菓子」通常是用日本高級精製砂糖 「和三盆」製成的。這種乾製糖果的保質期較長，尤其是與「生」式日本糖果（如<a href="https://www.byfood.com/zh-tw/blog/travel-tips/the-beginners-guide-to-mochi">麻</a>糬）相比。參加正宗的茶道體驗，或在烹飪班上學習如何自己動手製作，都能讓您的味蕾得到滿足，並品嚐到干菓子。干菓子的製作原料簡單，但味道香甜，最好配上一杯苦澀的日本茶。

五顏六色的干菓子是日本傳統的乾式甜點，通常在日本茶道中享用。在 byFood 上查找與干菓子相關的體驗、餐廳、信息等！

關於乾菓子 | 體驗、餐廳、產品及更多 | byFood

五顏六色的干菓子是精緻的手工壓制藝術品，是日本傳統的乾式甜點，通常在日本傳統茶道中食用。 

Colorful higashi are traditional dry Japanese sweets that are often served during the Japanese tea ceremony. Find higashi-related experiences, restaurants, information, and more on byFood!

All About Higashi | Experiences, Restaurants, Products and More| byFood

Higashi

Delicately hand-pressed works of art, colorful higashi are traditional dry Japanese sweets that are often served during the traditional Japanese tea ceremony. 

The Japanese love a good drink so it should come as no surprise that they take their izakaya (Japanese pub) food seriously. Addictingly tasty bar snacks accompany classic Japanese drinks like whisky highballs, nihonshu (sake), umeshu (plum wine), and beer. Typical Japanese izakaya food include yakitori (grilled chicken skewers), hokke (grilled mackerel), tamagoyaki (Japanese rolled omelet), karaage (crispy and succulent Japanese fried chicken), and tempura (battered and fried seafood and veggies). Agedashi tofu, fried tofu with a crisp exterior and smooth interior, is another classic izakaya food, as is gyoza, Japanese pan-fried dumplings stuffed with juicy meat. But Japanese izakaya food are not just limited to fried and grilled snacks. There are also lighter and fresher options such as salted edamame, crunchy raw cabbage, and sashimi, which are perfect for snacking on in between gulps of cold, refreshing beer. 

During the food experiences below, you will be shown the ropes of ordering Japanese izakaya food. You’ll eat like a local, tasting Japan’s izakaya specialties. Although they come on small plates, Japanese izakaya food are perfectly sharable, so order up a variety for the whole table with your next round of drinks!

Snack on Japanese izakaya food like gyoza, fried chicken, and edamame as you sip beer, whisky, and sake! Find izakaya food-related experiences, restaurants, information, and more on byFood!

All About Izakaya Food | Experiences, Restaurants, Products and More| byFood

Izakaya Food

Snack on Japanese izakaya food like gyoza, fried chicken, and edamame as you down ice cold beer, Japanese whisky, and plum wine! The options are never ending but the night is young; you might just get to try them all!

Wagashi Restaurants(11)

Shogetsu

Kuuya

Himitsudo

Kamejuu

Seijuken

Demachi Futaba

Suzumeya

GUNRINDOU

Usagiya

Kawabata Douki

Yoshimitsu