The word kimchi refers to an endless variety of pickled goods, but the most important is the kimchi made from whole heads of napa cabage. Kimchi, like grilled meat, is one of many Korean additions to the Japanese table.
These two soy-based foods have been made in Japan for over a thousand years. We use Ota tofu made daily just blocks from the restaurant, and Soy Beam aged miso from East Portland.
Literally meaning grilled chicken, we use yakitori loosely to describe a whole world of bite-sized pieces of food grilled on skewers. In Japan, grilled meat has strong ties to Korean cooking and is a favorite drinking food.
Vegetables are another yakitori favorite.
Thin Chinese noodles in soup with a slice of pork seems simple enough, but famous ramen shops in Japan have hours long waits and closely guarded secret techniques for their meat-based soups.
Another noodle, different from ramen in almost every way, udon is served in a soup made from dried fish and seaweed. The noodles are thick with individual character.
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