About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 54. Chapters: Tensoba, Anmitsu, Uir, Y shoku, Meibutsu, Unagi, Crab stick, Yuzukosh, Satsuma age, US beef imports in Japan, Anpan, Hi-chew, Okonomi-mura, Genmaicha, Anago, Nikujaga, Roasted barley tea, Nikuman, Arame, Matsusaka beef, Kusaya, Fried prawn, Akumaki, Kasuzuke, Sakuramochi, Chankonabe, Hojicha, Koala's March, Karashi, Yukimi Daifuku, Harihari-nabe, Umeshu, Nikka Whisky Distilling, Japanese amberjack, Marukome USA, Inc., Hayashi rice, Kiccho, Tarako, Omakase, Kissaten, Sakurayu, Bancha, Furikake, Aonori, Yatai, Kyaraben, Gy hi, Botamochi, Takuan, Green tea ice cream, Curry bread, Ikayaki, Kabosu, First Kitchen, Mitsumame, Ekiben, Pholiota nameko, Habushu, Motsunabe, Kabayaki, Tatami Iwashi, Soki, Gari, Don Tacos, Chawanmushi, Unadon, Hatsuga genmai, Zaru, Bakauke, Kakuni, Makunouchi, Pork shogayaki, Monjayaki, Cream Stew, Shishamo, Hishi mochi, Coffee jelly, Tataki, Odori ebi, Kyabetsu Taro, Sansai, Takikomi gohan, Amanatt, Yonezawa beef, Olive no Hana, Ajigonomi, Karaage, Ankimo, Tamagoyaki, Akashiyaki, Warabimochi, Hanpen, Kamameshi, Shuto, Horumonyaki, Zosui, Mushimono, Kinako, Dorome, Kinpira, Fukujinzuke, Beni sh ga, Kuzuko, Ganmodoki, S men salad, R yu, Hiyashi ch ka, Nanbanzuke, Kushikatsu, Abura kiri, Namasu, Chicken Tatsuta, Miyagegashi, Kusa mochi, Toppo, Bettarazuke, Kuromitsu, Suama, Agemochi, Kanpy, Motoyaki, Ringer Hut, Kaki peanuts, Kuzumochi, Ch toro, Natsumikan, Tenkasu, Hirayachi, Honzen ry ri, Menma, Ch kadon, Yaki udon, Honkarebushi, Beika, Negimaki, Kenpi, Tantakatan, Mefun, Chimaki, Sake kasu, Namagashi, Curl, Tofu Hyakuchin, Tsukune, Ebi Chili, Rui-be. Excerpt: In Japanese cuisine, y shoku western food) refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily japanized forms of European dishes, often featuring Western names, and usuall...
