An iconic dish of Yamanashi, learn how to make hoto—a type of flat, wide noodles—from scratch during this cooking class. Swimming in an umami broth, hoto is a classic Japanese comfort food that you’ll want to make again and again.

山梨县与南部的静冈县共享富士山，拥有日本最高和最神圣的山峰富士山的北部。山梨县位于东京以西的中部中部地区，山峦起伏，国家公园风景优美。这里有郁郁葱葱的富士五湖区，水光潋滟，是夏季热门的度假胜地，可进行徒步旅行、钓鱼、露营等冒险活动。对于想要放松身心的游客，山梨县有许多温泉度假村，在露天浴池中可以欣赏到富士山的壮丽景色。每年一度的富士柴坂节（Fuji Shibazaraka Festival）在五月的前三周举行，游客可以在开满 "粉红苔藓 "花的田野上欣赏富士山的壮观景色。对于喜欢刺激的游客来说，富士急乐园（Fuji-Q Highland）的过山车是另一个观赏富士山的好去处，它是日本最大、最受欢迎的游乐园之一，拥有破纪录的游乐设施和众多主题景点。 

山梨县迷人的首府甲府坐落在甲府盆地中，四面环山，由多条缆车和索道连接。山梨县以当地新鲜多汁的水果而闻名，也是日本顶级的葡萄酒产区，酿造了日本 40% 的顶级葡萄酒。富士伊豆箱根国立公园周边寺庙林立，著名的富士五湖中最大的山中湖就坐落于此，它也是日本海拔第三高的湖泊。河口湖是第二大湖，也是湖岸线最长的湖泊，冬季可欣赏到壮丽的景色和闪烁的灯光。富士山是日本文学和艺术中久负盛名的象征，徒步旅行者可在 7 月至 9 月间登上富士山。富士山日出时的美景令人叹为观止，有多条登山路线，但俗话说，智者登富士山一次，愚者登富士山两次！来一碗山梨的地方美食--馎饦（hoto），犒劳一下自己吧！馎饦是一种扁平的乌冬面，以清淡的味噌汤和蔬菜炖煮而成。

浏览富士急乐园（Fuji-Q Highlands）和富士山所在地--日本顶级葡萄酒产区山梨县的烹饪课程、品酒会、餐饮体验和美食之旅。 

发现山梨 by美食 | 餐厅, 体验, 旅游攻略

山梨县

日本餐桌礼仪

外出就餐的日语用语

虚拟日本之旅的旅行视频

在富士急乐园（Fuji-Q Highland）体验惊险刺激，或在富士五湖区的水边放松身心；山梨县沉浸在大自然中，是日本顶级葡萄酒产地，也是富士山北半部的山区故乡。 

Yamanashi

Casual Cooking Classes

Yamanashi Cooking Class: Make Hoto Noodles by Lake Kawaguchi

Learn to mix your own unique blend of spices at this Fujikawaguchiko family-friendly cooking class, taking your pick of 20 different varieties. Then, see how it tastes by making your very own curry with the house blend of broth.

Spice Blending & Curry-Making Class at Lake Kawaguchi

家庭友好型

Family-friendly

无麸质

Gluten-free

清真

Halal

犹太

Kosher

鱼类

Pescetarian

宠物友好

Pet-friendly

无障碍婴儿车

Stroller Accessible

纯素食

Vegan

素食

Vegetarian

轮椅无障碍通道

Wheelchair Accessible

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。 

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.

鱼汤的配方简单，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，大多数传统的鱼汤配方都是用昆布（海带）和鲣鱼片熬制而成。标准鱼汤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。常见的鱼汤变体包括昆布鱼汤（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。 

鱼汤的用途非常广泛，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，品尝鲜美的汤汁。

Dashi 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 Dashi 相关的体验、餐厅、信息等！ 

关于 Dashi 的一切 | 体验、餐厅、产品及更多信息 | byFood

大石

鱼汤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。

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 "母子 "丼饭），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。

Donburi 是一种经典的日式盖饭，上面浇有各种配料。在 byFood 上查找与 Donburi 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

Donburi

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。

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

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。 

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。 

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

Gyoza

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！

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裕廊

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。

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.

Higashi 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 Rakugan 和 Uchimono 等 "东 "甜点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，"和果子"（higashi）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 "higashi "通常是用日本高级精制砂糖 "wasanbon "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/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，并品尝到东饼。东饼的制作原料简单，但味道香甜，最好配上一杯苦涩的日本茶。

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

关于东 | 体验、餐厅、产品及更多 | byFood

五颜六色的 higashi 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。 

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!

日本人热爱美酒，因此他们对居酒屋（日本酒吧）美食的重视也就不足为奇了。美味可口的酒吧小吃与威士忌高脚杯、日本清酒、梅酒和啤酒等经典日式饮品相得益彰。典型的日式居酒屋食物包括烤鸡肉串（yakitori）、烤鲭鱼（hokke）、玉子烧（tamagoyaki）、炸鸡（karaage）和天妇罗（tempura）。外酥里嫩的油炸豆腐 Agedashi Tofu（老豆腐）是居酒屋的另一种经典食品，饺子 Gyoza（日式煎饺）也是居酒屋的另一种经典食品。但是，日本居酒屋食品并不局限于油炸和烧烤小吃。咸毛豆、脆生生的卷心菜和生鱼片等也是清淡新鲜的选择，非常适合在大口喝冰镇啤酒的间隙品尝。 

在下面的美食体验中，您将了解到日本居酒屋的点餐技巧。您将像当地人一样品尝日本居酒屋的特色美食。日本居酒屋的食物虽然都是小盘装的，但却非常适合分享，因此在下一轮饮酒时，您可以为整桌人点上各种食物！

一边品尝饺子、炸鸡和毛豆等日本居酒屋美食，一边啜饮啤酒、威士忌和清酒！在 byFood 上查找居酒屋美食相关体验、餐厅、信息等！

关于居酒屋的一切 | 体验、餐厅、产品及更多 | byFood

居酒屋美食

一边享用饺子、炸鸡和毛豆等日式居酒屋小吃，一边品尝冰镇啤酒、日本威士忌和梅酒！您的选择无穷无尽，但夜色正浓，说不定您就能尝遍所有美食！

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!

Locally brewed since the 19th century, Japan’s beer scene is diverse as it is plentiful, producing delicious flavors with astounding quality. It’s no wonder that beer is the lifeblood of the nation, usually the drink of choice for the first round at izakaya (Japanese gastropubs) nationwide. Beginning in the 17th century, beer in Japan was influenced by Dutch traders, later gaining traction around the Meiji period once Japan was fully opened to the world. The home of craft beer in Japan, Kirin opened up its brewery in Yokohama, soon followed by Sapporo beer from Hokkaido, and later Okinawa’s Orion released its American-style summer beer, a tropical brew enjoyed all year round. The rest is history, now with Asahi and Suntory as huge players in the game, pouring typical pale-colored lagers, each with a classic taste. Japanese beer remains unmatched in quality for price. 

Microbreweries have continued to pop up throughout Japan in recent years, elevating beer culture, paired with innovative Japanese cuisine. Pick one up from a convenience store or pop it out of a vending machine, cheers with colleagues at an izakaya, or enjoy a cold one at a classy rooftop bar. Brewed from high-quality malts and Japan’s pure flowing waters, beer fuels daily life in Japan from local pubs to the poshest parties, with a range of prefectural breweries producing different styles. Many Japanese beers are not only made from barley malt, hops, and water, but often incorporate an element of rice for clarity and crispness. Discover the best local beers at a brewery tour or drink beer while hopping through the most hidden bars in Tokyo. Dangerously easy to drink, say cheers with a beer and join one of our unforgettable drinking experiences in Japan.

日本啤酒自 19 世纪开始在当地酿造，种类繁多，质量上乘，味道鲜美。难怪啤酒是日本的命脉，通常是全国各地居酒屋（日式料理店）的首选饮品。从 17 世纪开始，日本的啤酒就受到荷兰商人的影响，后来在明治时期，随着日本向世界全面开放，啤酒在日本也逐渐受到重视。作为日本精酿啤酒的发源地，麒麟啤酒在横滨开设了酿酒厂，随后北海道的札幌啤酒也很快推出了精酿啤酒，后来冲绳的猎户座啤酒也推出了美式夏日啤酒，这是一种一年四季都能享用的热带啤酒。此后，朝日啤酒和三得利啤酒成为市场上的巨头，它们生产的典型淡色啤酒，每一种都具有经典口味。日本啤酒在质量和价格方面仍然无与伦比。 

近年来，日本各地的微型啤酒厂不断涌现，啤酒文化与创新的日本料理相得益彰。您可以在便利店或自动售货机上买上一杯，在居酒屋与同事干杯，或在高档的屋顶酒吧享受冰镇啤酒。啤酒由优质麦芽和日本纯净的流水酿造而成，从当地酒吧到最豪华的派对，各县酿酒厂生产的啤酒风格各异，为日本的日常生活注入了活力。许多日本啤酒不仅由大麦芽、啤酒花和水酿制而成，还经常加入大米元素，使啤酒更加清澈爽口。您可以参加啤酒厂之旅，了解当地最好的啤酒，也可以在东京最隐蔽的酒吧边跳边喝啤酒。啤酒易入口，喝啤酒说干杯，加入我们在日本的难忘饮酒体验吧。

参加日本酒吧美食之旅、居酒屋用餐体验或啤酒品尝会。在 byFood 上查找与日本啤酒相关的体验、餐厅、信息等！

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日本啤酒

日本啤酒美味可口、种类繁多、质量无与伦比，从手工啤酒和微型啤酒厂到冲绳的 Orion 啤酒和北海道酿造的札幌啤酒，日本啤酒在全国各地畅通无阻。

Join bar-hopping food tours, izakaya dining experiences, or beer tastings in Japan. Find japanese beer-related experiences, restaurants, information, and more on byFood!

All About Japanese Beer | Experiences, Restaurants, Products and More| byFood

Japanese Beer

Delicious, diverse, and unmatched in quality, Japanese beer flows freely throughout the nation, ranging from craft beers and microbreweries to Okinawa’s Orion and Sapporo brewed in Hokkaido.

A longtime favorite dish in Japan, Japanese curry was adapted from influences of Indian cuisine during the Meiji Period, a filling meal that’s popular for its intense flavor and hearty spice. Introduced by the Imperial Japanese Navy to prevent vitamin B deficiencies, in its early days, exotic French-inspired curry roux was made using imported British curry powder. Japanese curry is now recognized as yoshoku, a Western-style dish that’s since been modified to better suit Japanese tastes. Maintaining popularity today, the Japanese Maritime Self-Defense Force still eats curry every Friday, with coastal regions like Hiroshima Prefecture specializing in local curry varieties. 

Typically served with vegetables and your choice of protein (make scrumptious katsukare by adding deep-fried pork cutlets), curry rice features curry roux generously ladled over a fluffy bed of Japanese rice, while curry udon uses noodles instead. For a quick curry fix, karepan or “curry bread” consists of a plump dough filled with curry then baked or deep-fried, sold at convenience stores and bakeries. Completely in a league of its own, Hokkaido’s soup curry is another popular spin-off dish, a watery version peppered with secret spices and served with plenty of local vegetables. Join a Japanese home cooking class and learn how to make curry from scratch or enjoy the best backstreet Japanese curry during a local food tour. After just one spicy spoonful, you’ll understand why it’s one of Japan’s most popular dishes.

日本咖喱是日本人长期以来最喜爱的一道菜，它是在明治时期受印度菜的影响改良而成的，因其浓郁的味道和丰富的香料而深受人们喜爱。日本帝国海军为了预防维生素 B 缺乏症而引进了咖喱，早期使用进口的英国咖喱粉制作充满异国情调的法式咖喱糊。现在，日本咖喱被称为 "洋食"（yoshoku），是一种西式菜肴，经过改良后更符合日本人的口味。如今，日本海上自卫队每周五仍会食用咖喱，广岛县等沿海地区则专门制作当地的咖喱品种，咖喱的受欢迎程度可见一斑。 

咖喱饭通常配以蔬菜和任选的蛋白质（加入炸猪排可制作美味的炸猪排），在松软的日式米饭上淋上大量咖喱酱，而咖喱乌冬面则用面条代替。如果想快速品尝咖喱，Karepan 或 "咖喱面包 "是一种丰满的面团，里面填满咖喱，然后烘烤或油炸，在便利店和面包店出售。北海道的汤咖喱是另一种广受欢迎的衍生菜，它是一种加入秘制香料的水煮咖喱，配以大量当地蔬菜。参加日本家庭烹饪班，学习如何从头开始制作咖喱，或者参加当地美食之旅，品尝最美味的后街日式咖喱。只要吃上一勺辛辣的咖喱，您就会明白为什么它是日本最受欢迎的菜肴之一。

日本咖喱是一种舒适的食品，有多种形式：咖喱面包、咖喱猪肉片和咖喱乌冬面。在 byFood 上查找与日本咖喱相关的体验、餐厅、信息等！

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日本咖喱

日式咖喱香辣浓郁，自诞生以来一直是日本最受欢迎的菜肴之一，它用英国咖喱粉对印度咖喱进行了创新。 

Japanese curry is a comfort food with many forms: curry bread, pork katsu curry, and curry udon. Find japanese curry-related experiences, restaurants, information, and more on byFood!

All About Japanese Curry | Experiences, Restaurants, Products and More| byFood

Japanese Curry

Spicy and full of heart, Japanese curry has been one of the most popular dishes in Japan since its early conception, reinventing Indian curries with British curry powder. 

Enriched with the pillars of miso, sake, dashi, and soy sauce, Japanese home cooking covers all kinds of dishes in Japanese cuisine. Japanese home cooking is incredibly diverse, including delicious rice bowls, hearty noodle dishes, flavors like teriyaki, and group meals such as hot pots. The well-balanced foundation of a typical Japanese meal is rooted in the philosophy of ichiju sansai, meaning “one soup and three side dishes,” where the main dish and two sides accompany a bowl of rice (alongside some obligatory pickles). Japan’s prefectures incorporate their regional produce and seasonal offerings into local home cooking, incorporating fermented foods (good for the gut) and thoughtfully portioned ingredients containing revitalizing health benefits. 

Healthy and wholesome, a home cooked meal in Japan is created with side dishes working together harmoniously. Ohitashi, a mix of boiled greens like spinach, is a common Japanese side dish, served chilled and flavored with soy sauce; while vegetables in goma-ae are served coated with an addictive sesame sauce. Simmered vegetables like carrots and burdock root make for tasty kinpira gobo, and the wild seaweed-like hijiki features in Japanese home cooking, too. Check out our Japanese home cooking experiences below to discover the wonders of Japanese home cooking and the unique flavors found in kitchens throughout Japan. You could join a homemade Japanese cooking class, humble and balanced, or to eat like a local in a Japanese home dining experience.

日本家庭料理以味噌、清酒、鱼汤和酱油为支柱，涵盖了日本料理的所有菜肴。日本的家常菜种类繁多，包括美味的盖饭、丰盛的面条、烧烤等风味菜肴以及火锅等团餐。典型日餐的均衡基础源于 "一汤三菜 "的理念，即 "一汤三菜"，主菜和两道配菜搭配一碗米饭（还有一些必须的咸菜）。日本各都道府县将当地的特产和时令菜肴融入当地的家常菜中，将发酵食品（对肠道有益）和精心配比的食材融入其中，这些食材都具有振兴健康的功效。 

日本的家常菜健康有益，配菜搭配和谐。Ohitashi 是菠菜等煮熟蔬菜的混合物，是一种常见的日式配菜，冷藏后用酱油调味；而 Goma-ae 中的蔬菜则涂有令人上瘾的芝麻酱。胡萝卜和牛蒡根等煨蔬菜可制成美味的 kinpira gobo，野生海藻 hijiki 也是日本家庭烹饪的特色菜。查看下面的日本家庭烹饪体验，了解日本家庭烹饪的奥妙和日本各地厨房的独特风味。您可以参加自制日式烹饪班，体验简朴而均衡的日式烹饪，或者像当地人一样在日本家庭用餐。

日本家庭烹饪以米饭、蔬菜和鱼类为基础，有益健康。在 byFood 上查找与日本家庭烹饪相关的体验、餐馆、信息等！

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日本家庭烹饪

日本的家常菜既朴素又健康，包括各种汤、配菜和主食，家常菜是日本风味的基础。 

Japanese home cooking is wholesome and healthy; built on rice, veggies, and fish. Find japanese home cooking-related experiences, restaurants, information, and more on byFood!

All About Japanese Home Cooking | Experiences, Restaurants, Products and More| byFood

Japanese Home Cooking

Humble yet wholesome, Japanese home cooking incorporates a wide variety of soups, sides, and mains, with homemade meals creating the foundation for flavor in Japan. 

Carefully crafted from the finest local waters and high-quality Japanese rice, sake broadly describes alcoholic rice wines in English, however, nihonshu is the official term for rice wine that’s traditionally produced in Japan. Served either warm or cold, sake is Japan’s national alcohol, a versatile beverage that’s also widely used in Japanese cuisine. Sake came to rise during the 10th century when temples and shrines brewed sake for religious offerings and ceremonies. Increasingly popular, sake production exploded during the Meiji period, continuing its cultural legacy into the modern era. Today, each prefecture boasts its own distinct sake varieties, altering brewing methods and local ingredients to create signature styles and flavors. 

Served at izakayas, restaurants, and specialty bars around Japan, this symbolic drink has long played a quintessential role in Japanese culture. A delicious part of daily life, sake is best shared with family and friends. Crafted en mass but maintaining excellent quality, Japan’s top three sake-producing areas are Fushimi in Kyoto, Nada in Kobe, and Saijo in Hiroshima, constantly competing for even greater fame throughout the country for their exceptional brews. Explore one of these districts with a local sake brewery tour, learn in-depth about ingredients and recipes from a range of products at a sake tasting event, or sip on your new favorite during a bar hopping adventure. Uncap the secrets of Japanese sake and check out our sake experiences for a drink you’ll never forget.

日本清酒采用当地最好的水和优质日本大米精心酿制而成，在英语中泛指含酒精的米酒，而 nihonshu 则是日本传统生产的米酒的官方术语。清酒可温饮或冷饮，是日本的国酒，也是日本料理中广泛使用的多用途饮料。清酒兴起于 10 世纪，当时寺庙和神社为宗教祭祀和仪式酿造清酒。明治时期，清酒生产爆炸式增长，并将其文化传统延续到现代。如今，每个都道府县都有自己独特的清酒品种，并通过改变酿造方法和当地原料来创造标志性的风格和口味。 

日本各地的居酒屋、餐厅和特色酒吧都供应清酒，这种具有象征意义的饮品在日本文化中一直扮演着重要角色。作为日常生活中的美味，清酒最适合与家人和朋友分享。日本三大清酒产区分别是京都的伏见、神户的滩和广岛的西条，这些产区的清酒不仅大量生产，而且质量上乘。您可以参加当地清酒酿造厂之旅，探索这些地区，在清酒品尝活动中深入了解各种产品的原料和配方，或者在酒吧探险中品尝您的新宠。揭开日本清酒的神秘面纱，了解我们的清酒体验，让您一饮难忘。

清酒（或称 "日本酒"）是日本的国酒，可温饮或冷饮。在 byFood 上查找与日本清酒相关的体验、餐厅、信息等！

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日本清酒

为日本的招牌酒--清酒举杯，清酒是日本人喜爱的米酒，由优质水和日本地方大米酿造而成。Kampai！

Served warm or cold, sake (or “nihonshu”) is Japan’s national alcohol. Find japanese sake-related experiences, restaurants, information, and more on byFood!

All About Japanese Sake | Experiences, Restaurants, Products and More| byFood

Japanese Sake

Raise your glass to Japan’s signature alcoholic drink, sake, the nation’s beloved rice wine brewed from high-quality water and regional Japanese rice. Kampai!

When it comes to Japanese street foods, the crucial word to know is “Yaki” (焼), meaning “to grill.” It’s the base for tasty compound words like takoyaki (octopus balls), okonomiyaki (savory Japanese pancake), yakisoba (stir-fried noodles), taiyaki (a sweet cake filled with red bean) and more! The word “yaki” brings to mind all things griddled up hot and fresh in front of your eyes.

Japanese street foods vary by region, with each area of Japan producing its own unique festival foods and portable bites, but there are several famous street foods available nationwide. You can’t talk about street food without mentioning takoyaki, those crispy-on-the-outside and gooey-on-the-inside molten balls of batter filled with pieces of octopus. Hailing from Osaka, they’re a fan favorite among the variety of Japanese street foods, topped with a tangy and sweet sauce and katsuobushi (dried fish flakes) that sway from the residual heat of the takoyaki. There’s also the previously mentioned yakisoba and okonomiyaki, as well as foods like fish cakes and tamagoyaki (a sweet rolled omelet) which are classic fish market dishes. 

As for dessert, there are a number of Japanese street foods to satisfy a sweet tooth! Taiyaki is a sweet (and Instagrammable) fish-shaped cake traditionally filled with sweet red bean paste. There are also custard cream, matcha, and even ice cream versions! Crepes and other cute sweets are a must-eat in Harajuku while ningyoyaki (sweet bean-filled cakes that are made in various shapes) is a staple of Sensoji Temple. Discover the diverse food landscapes of regional Japan through the variety of Japanese street food experiences below!

说到日本街头小吃，最重要的一个词是 "烧"（Yaki），意思是 "烤"。它是章鱼丸子（takoyaki）、大阪烧（okonomiyaki）、炒面（yakisoba）、红豆馅饼（taiyaki）等美味复合词的基础！一提到 "烧"，人们就会联想到在眼前热气腾腾、新鲜可口的各种食物。

日本的街头小吃因地区而异，每个地区都有自己独特的节日食品和便携小吃，但有几种著名的街头小吃全国各地都有。说到街头小吃，就不能不提章鱼烧。章鱼烧是一种外酥里嫩的面糊球，里面填满了章鱼块。章鱼烧来自大阪，是各种日本街头小吃中最受粉丝喜爱的一种，浇上酸甜可口的酱汁和鱼片（干鱼片），章鱼烧的余热让鱼片摇曳生姿。此外，还有前面提到的炒面和大阪烧，以及鱼饼和玉子烧（一种甜味蛋卷）等鱼市场的经典美食。 

至于甜点，有许多日本街头小吃可以满足甜食爱好者的需求！大鱼饼（Taiyaki）是一种甜味的鱼形蛋糕，传统上以甜味红豆沙为馅。此外，还有奶油蛋糕、抹茶蛋糕，甚至冰淇淋版本！可丽饼和其他可爱的甜点是原宿必吃的美食，而宁烧饼（做成各种形状的豆馅饼）则是千岁寺的主打美食。通过以下各种日本街头小吃体验，您将发现日本各地不同的美食景观！

在布满商店的街道、寺庙和丰富多彩的节日中，令人难以抗拒的日本街头小吃在向您招手。在 byFood 上查找与日本街头美食相关的体验、餐馆、信息等！

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日本街头小吃

香味飘过街道......是大阪烧的咸味，是太谷饼的蜜香。在铺天盖地的商业街、寺庙和丰富多彩的节日里，令人难以抗拒的日本街头小吃在向人们招手。

Irresistible Japanese street food beckons from covered shopping streets, temple grounds, and colorful festivals. Find japanese street food-related experiences, restaurants, information, and more on byFood!

All About Japanese Street Food | Experiences, Restaurants, Products and More| byFood

Japanese Street Food

The aroma wafts across the street… the savory tanginess of okonomiyaki, the honeyed cake-like scent of taiyaki. Irresistible Japanese street foods beckon from covered shopping streets, temple grounds, and colorful festivals.

There are many types of Japanese tea: roasted, nutty, floral, earthy, herbal, hot, cold, you name it. A few major varieties include matcha (powdered Japanese green tea used in tea ceremony or “chado”), hojicha (a decaffeinated roasted Japanese tea with a nutty aroma), mugicha (a summertime tea made with roasted barley, often served cold), and genmaicha (green tea mixed with roasted rice). As an umbrella term, Japanese green tea is usually referred to as “ocha” or “nihoncha.” But there are also a variety of regional Japanese teas, such as Ujicha (from Uji, Kyoto) and Yamecha (from Yame, Fukuoka) which are famous nationwide for their high quality. No matter the variety, Japanese tea is usually unsweetened so the natural flavors (and health benefits) can shine through. 

Japanese tea has been consumed for over 1,000 years. Tea was introduced from China and was touted to the wealthy upper-class as a medicinal product with numerous health benefits. Later, Japanese tea became a part of the ritualized Japanese tea ceremony which was influenced by Zen Buddhism and usually accompanied by wagashi (Japanese sweets). Now, Japanese tea is a beverage enjoyed daily all across Japan. There’s an enormous variety of Japanese tea to be explored! Why not join a Japanese tea tasting to discover the characteristics of different types of tea or find out how it is farmed and processed during a tea picking experience? Check out the experiences below and immerse yourself in the aromas of Japanese tea!

日本茶种类繁多：烘焙茶、坚果茶、花茶、泥土茶、草本茶、热茶、冷茶，应有尽有。其中几个主要品种包括抹茶（用于茶道或 "茶道 "的日本绿茶粉）、焙茶（一种无咖啡因的日本焙茶，带有坚果香味）、麦茶（一种用烤大麦制成的夏季茶，通常冷饮）和玄米茶（绿茶与烤米混合）。作为一个统称，日本绿茶通常被称为 "煎茶 "或 "日本茶"。但也有各种日本地方茶，如宇治茶（产于京都宇治）和八梅茶（产于福冈八梅），它们以其高品质而闻名全国。无论哪种茶，日本茶通常都不加糖，因此天然风味（和健康益处）得以充分体现。 

日本饮茶已有 1000 多年的历史。茶叶从中国传入，被富裕的上层阶级视为具有多种保健功效的药用产品。后来，受禅宗的影响，日本茶成为日本茶道仪式的一部分，通常伴有和果子（日本点心）。现在，日本茶已成为日本各地人们日常饮用的饮品。日本茶的种类繁多，值得探索！何不参加一次日本茶品鉴会，了解不同种类茶叶的特点，或者在采茶体验中了解茶叶的种植和加工过程？查看以下体验，让自己沉浸在日本茶的芳香中！

抹茶、煎茶和抹茶，哦，我的天！日本茶不仅仅是基本的绿茶。在 byFood 上查找与日本茶相关的体验、餐厅、信息等！

关于日本茶的一切 | 体验、餐厅、产品及更多信息 | byFood

日本茶

抹茶、煎茶和抹茶，哦，我的天！日本茶远不止基本的绿茶。 

Matcha and sencha and mugicha, oh my! Japanese tea is much more than your basic green tea. Find japanese tea-related experiences, restaurants, information, and more on byFood!

All About Japanese Tea | Experiences, Restaurants, Products and More| byFood

Japanese Tea

Matcha and sencha and mugicha, oh my! Japanese tea is much more than your basic green tea. 

Highly sought after outside Japan, Japanese whisky is known for its experimental approach and premium quality, distilled from a mash of malted barley and the purest local waters. Sourced from fresh mountain reserves or low-lying natural springs, Japanese whisky is barrel-aged for a minimum of three years and only made in Japan. A sophisticated drink that’s astonishingly affordable, Japan has put its own proud spin on Scottish whisky since its production began in Japan in 1870. Yamazaki was Japan’s first commercial distillery which opened in 1927, owned by Osaka Prefecture’s Japanese liquor giant, Suntory. Suntory’s famous whisky is rivaled by Hokkaido’s Nikka whisky, and the two giants have a long-running battle for nation-wide whisky glory. 

Meanwhile, other smaller distilleries throughout Japan also produce high-quality single malt whiskies in a range of unique styles and flavors. When it comes to fermentation and blending, Japanese distilleries typically blend different varieties in-house, a system used to create a broader range of products rather than a single signature whisky. High-proof and high-quality, order a mizuwari (two parts water to one part whisky), a classic highball (whisky and sparkling soda), or enjoy whisky on the rocks. Explore a whisky distillery during a tasting experience and compare different barrels and styles, or clink whisky glasses with new friends at an izakaya pub crawl. Check out our Japanese whisky experiences to discover Japan’s finest locally-made liquors.

日本威士忌在日本以外地区备受追捧，它以实验方法和优质品质著称，由发芽大麦和当地最纯净的水混合蒸馏而成。日本威士忌的原料来自新鲜的山泉或低洼的天然泉水，在橡木桶中至少陈酿三年，而且只在日本生产。自 1870 年苏格兰威士忌在日本开始生产以来，日本就为苏格兰威士忌注入了自己引以为豪的元素，使其成为一种价格低廉的高级饮品。山崎是日本第一家商业酿酒厂，于 1927 年开业，隶属于大阪府的日本酒业巨头三得利公司。三得利的著名威士忌可与北海道的 Nikka 威士忌相媲美，两大巨头长期争夺全国威士忌的荣誉。 

与此同时，日本各地的其他小型蒸馏厂也生产出各种风格和口味独特的高品质单一麦芽威士忌。在发酵和调配方面，日本的蒸馏厂通常会在内部调配不同的品种，这一系统用于生产更广泛的产品，而不是单一的招牌威士忌。威士忌酒精度高、品质好，您可以点一杯 mizuwari（两份水比一份威士忌）、经典高脚杯（威士忌加气泡苏打水）或加冰威士忌。在品酒体验中探访威士忌酒厂，比较不同的酒桶和风格，或者在居酒屋酒吧爬行中与新朋友碰杯。查看我们的日本威士忌体验，探索日本最优质的本地酒。

探索威士忌酿造厂，参加威士忌品鉴会，或在居酒屋酒馆爬行中与当地人碰杯。在 byFood 上查找与日本威士忌相关的体验、餐厅、信息等！

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日本威士忌

啜饮一口无懈可击的日本威士忌，让您的疲惫一扫而空。这种威士忌采用日本独产的麦芽大麦和最纯净的当地水源，经过精密蒸馏而成。 

Explore a whisky distillery, join a whisky tasting, or clink glasses with locals at an izakaya pub crawl. Find japanese whisky-related experiences, restaurants, information, and more on byFood!

All About Japanese Whisky | Experiences, Restaurants, Products and More| byFood

Japanese Whisky

Take the edge off with a sip of impeccable Japanese whisky, distilled with precision from malted barley and the purest local waters, only made in Japan. 

Incorporating elements of the seasons, kaiseki cuisine ( Japan's traditional multi-course meal) is crafted with high-quality ingredients and attention to detail. In elegant banquet-style dining, several individual kaiseki ryori dishes are served, each featuring a range of colors, textures, and cooking methods, to create culinary harmony across this luxurious sensory overload. Evolving over a number of centuries, kaiseki cuisine is said to have been born in Kyoto. From beginnings in formal banquets for the aristocracy during the Heian period, kaiseki was later influenced by Buddhist monks’ ritualistic vegetarian cuisine, and continued its development through the rise of the tea ceremony, by slowly adding food to the proceedings. 

The pinnacle of high-class dining in Japan, kaiseki is the country’s representative haute cuisine. Multiple courses are beautifully crafted by a trained chef using local and seasonal ingredients, creating a holistic dining experience. Focusing on freshness, balanced visual aesthetics, and flavor, kaiseki is certainly a feast for the senses, where wholehearted hospitality meets impeccable food. Modern kaiseki has redefined Japanese cuisine; this fine art of dining is an immersive and unique experience, only in Japan. Learn about the different essential dishes of kaiseki and make your kaiseki cuisine in its birthplace of Kyoto, or experience world-class kaiseki dining in one of the top restaurants in Tokyo. Relish in the beauty and flavor of this traditional feast and join one of our kaiseki experiences for a seasonal meal you’ll never forget.

会席料理（日本传统的多道菜）融合了四季元素，采用优质食材，注重细节。在高雅的宴会式用餐中，会席上会摆放几道独立的怀石料理，每道菜的颜色、质地和烹饪方法都各具特色，在奢华的感官享受中营造出美食的和谐氛围。据说怀石料理诞生于京都，历经数个世纪的演变。怀石料理起源于平安时代贵族的正式宴会，后来受到佛教僧侣的仪式性素食料理的影响，并在茶道兴起的过程中继续发展，慢慢地将食物添加到宴会中。 

会席料理是日本高级餐饮的顶峰，是日本高级料理的代表。由训练有素的厨师使用当地时令食材精心制作多道菜肴，创造出一种全面的用餐体验。怀石料理注重新鲜度、平衡的视觉美感和风味，是全心全意的款待与无可挑剔的美食相融合的感官盛宴。现代怀石料理重新定义了日本料理；这种高雅的餐饮艺术是一种身临其境的独特体验，只在日本才有。了解怀石料理的各种基本菜式，在怀石料理的发源地京都制作怀石料理，或在东京的顶级餐厅体验世界一流的怀石料理。尽情享受这种传统盛宴的美感和风味，参加我们的怀石料理体验活动，品尝令您终生难忘的时令美食。

怀石料理是日本具有代表性的高级料理，是高档餐饮的顶峰。在 byFood 上查找与怀石料理相关的体验、餐厅、信息等！

关于怀石料理的一切 | 体验、餐厅、产品及更多信息 | byFood

怀石料理

怀石料理在风味和美学上都很讲究，是一场季节性的感官盛宴。日本的高级宴会用餐采用当地食材、传统工艺和诚挚的待客之道，打造出最精美的多道菜式。 

Kaiseki is Japan’s representative haute cuisine, the pinnacle of upscale dining. Find kaiseki-related experiences, restaurants, information, and more on byFood!

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

Kaiseki

Refined in both flavor and aesthetics, kaiseki cuisine is a seasonal feast for the senses. Japan’s high-class banquet dining uses local ingredients, traditional craftsmanship, and honest hospitality to create the finest multi-course meal. 

Combining two of the country’s staple foods to make an effortlessly delicious dish, kaisendon brings succulent sashimi slices together with a humble bowl of rice. Maximizing easy access to seafood, kaisendon in Japan is textural and fresh, a rice bowl dish that falls under the donburi family of Japanese cuisine. Topped with fatty tuna or neon-fleshed salmon, salty mackerel or squishy squid, each piece of sashimi is sliced with precision by an experienced chef, delicately laid over a fluffy bed of Japanese rice. A meal that’s both fresh and comforting, a kaisendon topped with luxurious crustaceans, shrimp, or raw fish makes for one of Japan’s incredible seafood culinary experiences.

With famously fresh fish, salmon roe, and winter crabs, Hokkaido guarantees a mean kaisendon, although adding the local delicacy of uni (sea urchin) is undeniably divisive. Kanazawa’s positioning by the Sea of Japan offers consistency in high-quality seafood catches, best enjoyed in the busy maze of Omicho Market, although unmatched by Toyosu, now the world’s biggest fish market in Tokyo. Eat an elaborate kaisendon on a market tour of Tsukiji, or learn how to put one together yourself at a seaside cooking class. Enjoyed with soy sauce and dab of wasabi, sashimi and rice in a kaisendon is unmissable, emphasizing Japan’s quality ingredients and freshness.

Kaisendon 将日本的两种主食结合在一起，做成一道毫不费力的美味佳肴，将多汁的生鱼片与一碗简陋的米饭搭配在一起。在日本，"海鲜饭 "最大限度地利用了海鲜的易得性，质地新鲜，是日本料理中丼饭系列的一种盖饭。每一片生鱼片都由经验丰富的厨师精准地切成片状，再精致地铺在松软的日式米饭上，上面放上肥美的金枪鱼或鲑鱼、咸味的鲭鱼或松软的鱿鱼。在海鲜饭上浇上美味的甲壳类动物、虾或生鱼，既新鲜又舒适，是日本令人难以置信的海鲜美食体验之一。

北海道以新鲜的鱼、鲑鱼子和冬蟹闻名，保证了海鲜饭的美味。金泽濒临日本海，捕获的海鲜品质稳定，在繁忙的大米町市场（Omicho Market）可以品尝到最美味的海鲜。在游览筑地市场时，您可以品尝到精心制作的海鲜饭，或者在海边的烹饪班上学习如何亲手制作海鲜饭。生鱼片和米饭配上酱油和芥末，是一道不可错过的美味，凸显了日本的优质食材和新鲜感。

在米饭上放上新鲜的生鱼片，这就是经典的日式盖浇饭--豪华盖浇饭。在 byFood 上查找与盖饭相关的体验、餐厅、信息等！

关于凯森登的一切 | 体验、餐厅、产品及更多 | byFood

凯森顿

从日本海的优质水域或东京湾捕获的新鲜生鱼片肉质鲜美，配上米饭是日本人最喜欢的海鲜：奢华的海鲜饭。

Fresh slices of sashimi over rice make for a luxurious kaisendon, a classic Japanese rice bowl. Find kaisendon-related experiences, restaurants, information, and more on byFood!

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

Kaisendon

Sourced from the quality waters of the Sea of Japan or freshly fished from Tokyo Bay, succulent slices of sashimi over rice make for a seafood favorite in Japan: a luxurious kaisendon.

Yamanashi Vegetarian Cooking Classes(2)

Yamanashi Cooking Class: Make Hoto Noodles by Lake Kawaguchi

Spice Blending & Curry-Making Class at Lake Kawaguchi