Yamitsuki (やみつき)" is a Japanese term for being so drawn to something that you can't help but enjoy it over and over. It's often used for food, drinks, hobbies, or habits that people find satisfying and fun. The gelatinous part from the spine of the tuna is simmered in cubes and served with flavorful Japanese mustard from Kyoto. Despite its small size, it holds a significant impact.

Sardines from Iwate Prefecture are glazed with soy sauce and grilled on the surface, served with grated daikon and mandarin orange juice on top.The outside of this tofu is a very dark purple. It’s aromatic and smells both like beef jerky and a campfire. On the other hand, these dried strings of scallop mantles retain some moisture but have a tough crunchy texture. Kashmira Gander. "The Biggest Mistakes When Eating Japanese Food, According to Top Chefs". Independent . Retrieved 2021-01-17.

green tea / cherry tree / blueberry / vanilla / strawberry / yuzu / lychee / mango / salted butter caramel 7,50 € I was expecting an intense flavor, but it’s actually pretty mild. The texture and flavor are a lot like Gouda cheese. It’s slightly savory with a bit of salinity.

Be Sure to Try as Many Items Possible from a Japanese Menu

Even if you don't like cabbage, the Japanese Yamitsuki will surely change your mind. This 'addictive' salted cabbage is made with just salt, pepper, sesame oil and other seasonings to give the perfect crunchy izakaya bomb. It is so simple but it is truly addictive. It's very cheap in Japan and some places would even offer free refills because of how addictive it is. It's definitely a win for me. You can even make yamitsuki in around 5 minutes. Just wash the cabbage, chop it, add the seasonings, mix and enjoy.

Otsumami (おつまみ)” is the Japanese word that refers to finger foods and nibbles eaten with alcoholic drinks. According to Hokayashiki, Mr. Nakazawa has been the most influential person to him: ”He is a master who has taught me how to live as a human being. He also taught me to endure the repetition of the same hard work day after day, as well as to be always inquisitive at work. This is reflected in my work today.”

Herbaceous wines like Gruner Veltliner and New Zealand Sauvignon Blanc are also good pairings. And so is dry Riesling.