Ramen is a Japanese dish consisting of wheat noodles served in a broth, usually flavored with soy sauce or miso, and topped with various ingredients such as pork, seaweed, eggs, and vegetables.

Nabemono is a Japanese cooking technique that involves preparing ingredients in a pot and boiling them together. Nabemono is a traditional Japanese cooking technique that involves preparing a variety of ingredients in a pot and boiling them together to create a stew-like dish.

Nimono is a Japanese cooking technique that involves simmering ingredients in a seasoned broth. It is an important part of traditional Japanese cuisine, and is used to make many dishes, such as stewed vegetables, fish, and meat.

Motsunabe Stew is a hot pot dish from Fukuoka Prefecture, Japan, made with beef or pork offal, vegetables, and miso-based broth.

*** dumplings are a type of Japanese dumpling made from a thin dough wrapper filled with a mixture...

, *** is a Japanese delicacy consisting of raw seafood, usually fish, served thinly sliced. It i...

*** Pickling is a traditional method of pickling fermented soybeans in Japan. The process involve...

*** is a Japanese egg custard appetizer from Kyoto, made with a savory dashi broth and vario...

*** Soup is a Japanese dish made by pouring green tea or dashi soup over cooked rice, and toppin...

Tonkotsu ramen is a noodle dish from Fukuoka, Japan that features a pork-based broth. It is typically garnished with various toppings such as chashu pork, boiled egg, and green onions.

Hakata ramen is a type of ramen noodle dish originating from Fukuoka, Japan.

Burnt miso ramen noodle dish is a popular Japanese dish from the Hakata Ward of Fukuoka that consists of thick, wheat-based noodles in a creamy, savory broth made with miso paste and pork bones.

Mizutaki Chicken is a Japanese chicken dish from Fukuoka. It is characterized by its soup-like broth, made with dashi and chicken, vegetables, and other ingredients, that is simmered in a pot at the table.