There is an amazing variety of food in Japan that it is possible to spend one month sampling different specialties every night. Sukiyaki Sukiyaki is popular in the West and more often than not, a favorite amongst visitors to Japan. Savor its heavenly flavor, especially when made with high quality beef, such as Kobe beef. Thin slices of beef, followed by a variety of vegetables and tofu are cooked in a broth of soy sauce, sugar and sake. When the ingredients are cooked, they are dipped in raw egg, as the heat emitted from the cooked items will lightly cook the egg.
Eager diners can now enjoy a hearty meal of sukiyaki.
It also consists of tender, thin slices of beef and vegetables although cooking methods differ. These ingredients are swirled in a pot of boiling light broth and then dipped in a variety of special sesame seed and citrus-based sauces. Shabu-shabu and sukiyaki are usually served in the same restaurant. Tempura Tempura is not a native dish. Instead, Tempura was 'borrowed' from Portuguese traders in the 16th Century and was then 'transformed' into something uniquely Japanese.