The sumo wrestler staple diet
Fresh ingredients are cooked in a shoyu, miso or salt base and served communally in a large pot. This is traditionally served (in large quantities) at sumo stables to help wrestlers gain weight.
Loach double-cooked in sake and warishita
A signature dish of the Tokyo Asakusa district popular during the Edo period, dozeu-nabe or "loach pot" involves double-cooking loaches in sake and a blend of sake, miso and shoyu before transferring it to a hot metal plate and finishing over a charcoal fire.
Mix-and-match seafood donburi
A speciality of Kushiro on the south-eastern coast of Hokkaido, small portions of toppings (sashimi, pickles, meat) are separately bought and loaded onto the bowl for a unique take on the donburi (rice bowl) experience.
Mix ingredients + sushi rice
Chirashizushi, literally "scattered sushi", consists of various ingredients mixed in together with sushi rice. In the "Edo" style the ingredients are laid on top, but in Kansai and neighbouring regions the ingredients are different, and usually mixed in.
Pan-fried Japanese dumpling
Originally hailing from China, the humble gyoza is now one of the most popular dishes in Japan. A delicate flour skin wraps around pork-based filling before being pan-fried to crispy perfection. Often served at ramen shops.