FOODS IN JAPAN CACERES CELEBRADO DALISAY

SUKIYAKI
A one-pot dish of beef, vegetables, and
tofu cooked with a sweet soy sauce broth in a
shallow cast iron pot. It became highly
popular after the centuries-long ban on eating
meat was lifted during the Meijie period, and
is the perfect way to enjoy Japan’s incredibly
rich and tender wagyu beef.
INGREDIENTS
Thinly sliced beef is usually used st, in cerfor sukiyaki, although in the past , in certain
parts of the country (notably Hokkaido and Niigata) pork was also popular.
Popular ingredients cooked with the beef are:
Tofu (usually seared firm tofu)
Negi (a type of scallion)
Leafy vegetables, such as Chinese cabbage and shungiku (garland Chrysanthemum
leaves).
Mushrooms such as shiitake and enokitake.
Glass noodles made out of konnyaku and/or corm such as ito konnyaku or shirataki
noodles
MITSUMANE
 MITSUMANE
Made of small cubes of agar jelly , a white translucent
jelly made from red algae or sea weed. The agar is dissolved
with water ( or fruit juice such as apple juice) to make the jelly.
It is served in a bowl with boiled azuki beans often gyuhi ,
Shiratama dango and a variety of fruits such as peach slices,
mikan, pieces of pineapples and cherries.

Comes with a small pot of sweet black syrup or kuromitsu

which one pours into the jelly before eating.