Hello, how are you all doing? Here we will introduce delicious food from Japan.
This article is designed so that you can also view and study in Japanese.
【history】
Sukiyaki is a representative Japanese hot pot dish said to have originated in the Meiji era. Before that time, eating meat was not very common in Japan, but with the modernization of society, beef dishes became popular, and the current style of sukiyaki developed from “gyunabe” (beef hot pot).
Initially, it was a “high-class dish” served in restaurants in urban areas, but gradually it spread to homes and became established as a “special meal for special occasions” such as New Year’s or celebrations.
すき焼きは、明治時代に誕生したと言われる、日本を代表する鍋料理です。それ以前の日本では、肉食はあまり一般的ではありませんでしたが、近代化に伴い牛肉料理が普及し、「牛鍋」から現在のすき焼きのスタイルが生まれました。
都市部の料亭で提供される「高級料理」でしたが、次第に家庭にも広まり、正月やお祝い事など「特別な日の特別な食事」として定着しました。
【characteristic】
Sukiyaki is a uniquely Japanese hot pot dish where beef and vegetables are simmered in a sweet and savory sauce called warishita (or simply with sugar and soy sauce).
１．Sweet and savory flavor: A rich taste made with ingredients like soy sauce, sugar, and mirin.
２．Umami of beef: The fat and flavor released from thinly sliced beef permeates all the ingredients.
３．Balance of ingredients: Common components include green onions, garland chrysanthemum, shirataki noodles, tofu, and shiitake mushrooms.
４．Style of eating dipped in raw egg: This makes the flavor milder and gives sukiyaki its distinctive taste.
５．It’s often seen as a symbol of gathering, where family and friends gather around the pot, and it can be described as a dish that brings both a sense of specialness and comfort.
すき焼きは、牛肉と野菜を甘辛い割り下（砂糖と醤油を混ぜたもの）で煮込む、日本独自の鍋料理です。
１．甘辛い風味：醤油、砂糖、みりんなどの調味料で仕上げた濃厚な味わい。
２．牛肉の旨味：薄切り牛肉から出る脂と旨味が、具材全体にしみ込んでいます。
３．具材のバランス：ネギ、春菊、しらたき、豆腐、椎茸などが一般的です。
４．生卵につけて食べるスタイル：これにより味がまろやかになり、すき焼き独特の風味が生まれます。
５．家族や友人が鍋を囲む「集い」の象徴として捉えられることが多く、特別な感覚と安らぎを与えてくれる料理と言えるでしょう。
【category】
■Kanto-Style Sukiyaki (関東風すき焼き)
This is the most common style, prevalent in the Kanto region.
● Features
Uses pre-made warishita (soy sauce, sugar, mirin, and sake).
Pour the warishita into a pot and simmer the meat and vegetables.
The flavor is consistent, making it easy for anyone to make.
● Flavor
The rich, sweet and spicy flavor pairs well with rice.
The even flavor permeates both the meat and vegetables, making it a great choice.
関東で主流の、もっとも一般的なスタイルです。
● 特徴
あらかじめ作った割り下（醤油・砂糖・みりん・酒）を使う
鍋に割り下を入れ、肉や野菜を煮込む
味が安定しやすく、誰でも作りやすい
● 味わい
しっかり甘辛く、濃厚な味がご飯に合う。
肉も野菜も均一に味が染みるのが魅力です。
■Kansai-Style Sukiyaki (関西風すき焼き)
In the Kansai region, sukiyaki developed as a grilled dish.
● Characteristics
First, beef fat is melted in a pot, and the meat is grilled and seasoned with sugar and soy sauce.
After the meat is cooked, the vegetables are added.
No broth is used; the seasonings are added directly.
● Flavor
The savory aroma of the meat is accentuated, and the sweetness and umami are directly felt.
This style strongly conveys the idea of ”enjoying sukiyaki with meat.”
関西では、すき焼きは「焼く」料理として発展しました。
● 特徴
まず鍋で牛脂を溶かし、肉を焼いて砂糖と醤油で味付け
肉を食べてから、野菜を加えていく
割り下は使わず、調味料を直接加える
● 味わい
肉の香ばしさが際立ち、甘みと旨味がダイレクトに感じられる。
“肉を楽しむすき焼き”という印象が強いスタイルです。
■Nagoya Style Sukiyaki (名古屋風すき焼き)
Rich flavor with red miso
A unique combination of sweet and spicy flavor and the richness of miso
赤味噌を加えた濃厚な味
甘辛さと味噌のコクが合わさる独特の風味
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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