Netflix Food Movies - Instant Play

I don't know if anyone has a Netflix account or the ability to use their Instant Play option but they have some decent films about Food available and I thought I would post them here in case anyone wants to see them.

McLibel
Website: McSpolight
Netflix Link

Food Inc
Website: Food Inc
Netflix Link

The Botany of Desire
Google Books
PBS Site
Netflix Link

To Market to Market to Buy a Fresh Pig
PBS Site
Netflix Link

The Meaning of Food
PBS Site
Netflix Link

Two other movies I thought were REALLY good are The Gleaners & I and
The Real Dirt on Farmer John.

Farmer John's farm is located near Rockford IL. I have always wanted to visit Rockford and I am very interested in his Organic Farming methods. If anyone is up for a road trip to go visit his place ... ?

Here's a link to the trailer

The Gleaners & I is a very moving film that I would think would be of interest to the newly setup Urban Food Des Moines Ning.

Please add more if you know of any or if there were any that you particularly enjoyed. :)

Parsley, Winter Squash, & Banana Bread

Parsley grown in Aerogarden.



Chopped and ready to make Parsley Ice Cubes.



Winter squashes purchased at the grocery store, imported from Mexico. The Warted one did not last long enough to eat and when I opened it it was mainly seeds, little actual squash meat. The green one was tasty, I believe it is a Discus Buttercup. The warts I believe are called Oedema. I am trying to research Winter Squashes and storing them over Winter. Will update later as to my "findings."



Banana Bread (sorry about the blurry photo) :S

That is the BEST Banana Bread I have ever had. I generally dislike Banana Bread, it's too dry. But this recipe is the best recipe and I found it on the bag of Bananas I purchased from the grocery store super cheap.

Best Banana Bread EVAR Recipe

8 Tbsp. (1 stick) butter, at room temp.
3/4 cup sugar
2 eggs
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 tsp. vanilla
1/2 cup shelled walnuts, coarsely chopped

Preheat oven to 350 degrees, grease 9x5x3" bread pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift all-purpose flour, baking soda, and salt together, stir in whole wheat flour and add to creamed mixture, mixing well. Fold in bananas, vanilla, and walnuts. Pour mixture into pan, bake 50 to 60 minutes (I started checking on it at about 40 minutes), or until bake tester (butter knife) comes out clean. Cool pan 10 minutes. Makes 1 loaf.

* remember when measuring Wheat Flour spoon it into measuring cup!

3 Bean Chili

No, I am not a food photographer.

Choose Veg's 3 Bean Chili (with video) is delicious!

If you aren't Vegetarian remember to change all Non-Diary to Diary, if you choose. And I used a Frozen Pepper/Onion Mix in place of shopping & purchasing each Pepper. Which makes this recipe super easy, just go to your Pantry and Freezer, you probably already have everything!

Serves 6

INGREDIENTS:

* 1 orange bell pepper, seeded and cut into 1/2-squares
* 1 red bell pepper, seeded and cut into 1/2-squares
* 1 yellow bell pepper, seeded and cut into 1/2-squares
* 1 yellow onion, coarsely chopped
* 2-3 cloves garlic, finely chopped
* 3-4 tablespoons water for sautéing
* ¼ teaspoon cayenne pepper
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 2 tablespoons chili powder
* 3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
* 1 can kidney beans, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can pinto beans, drained and rinsed
* 1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
* Salt and freshly ground pepper, to taste
* Water or tomato juice as needed
* ½ cup chopped fresh cilantro leaves or fresh parsley (optional)

DIRECTIONS:

1. Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sautéing.

2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.

3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.

4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls.

Serving suggestions and variations:

*Add a dollop of non-dairy sour cream on top of the chili once it’s plated.

*You can obviously use any color variation of bell pepper; the more color variety, the prettier the dish is. Same goes for the beans. You can use all black or white (Navy, Great Northern, etc.) instead of pinto. It’s really up to you, your preferences, and what you have on hand.

*Add more cayenne and chili powder to make it hotter.

*Serve with different color tortilla chips: white, red, and black/blue.

*Sprinkle shredded non-dairy cheese over the chili. (Follow Your Heart brand is delicious. Check Whole Foods and other large natural foods stores, or ask your grocer to order it.)

Damn Food

I have an idea ... people able to freely move around and choose their homestead based on a country's culture including food! Woow zap. See? This, these ideas are why I can not exist among other humans.

My sister and I went to see Julia & Julie while I was on vacay and while I didn't like the movie I a) Adore Julia Child and b) Meryl Streep rocked. There was something that was said in the movie that I COMPLETELY related to. Someone, I think her husband (J.C's) said something about her loving to cook, and she responded no, I like to eat.

That is my case. I learn to garden because I like to eat. I learn to cook because I love to eat. Ambiance is a BIG deal when I go out to pay for a meal. But you add good food and good service well, I will definitely come back again and rec your restaurant to everyone else. Otherwise, I will learn to make it myself. For one thing, it is probably cheaper and another it will probably taste better. Even baked goods, which I am terrible with/at. I have yet to find a Bakery that equals the deliciousness I experienced while visiting London (a long time ago) or the bakery in Asheville. I have standards for Christ sakes. I feel that most Americans do not. That is why companies make sure we continue to buy their products. Why labeling is REALLY important and they protest. Why "Farmer's" Markets are chic in the USA and it isn't just Market the way it has been for ages and continues to be in Europe and just about every other portion of the Globe. /rant

love you guys.
Donna

Seminis (Monsanto) Seed Dealers

Seminis does not sell directly to home gardeners; however, many of our products are available to consumers from U.S. and Canadian mail order and packet seed companies. The vendors below carry our newest products:

Burpee, W Atlee
300 Park Ave.
Warminster, PA 18974
Ph: (215)674-4900
Fax: (215)674-0838

Dege Garden Center
831 N Century Ave.
St Paul, MN 55119
Ph: (651) 739-8314
Fax: (651) 739-8326

E & R Seed Co.
1356 E. 200 S.
Monroe, IN 46772

Earl May Seed
208 N. Elm St.
Shenandoah, IA 51603
Ph:(712) 246-1020
Fax:(712) 246-1760

Garden Trends
355 Paul Rd.
Rochester, NY 14624
Ph: (716) 295-3600
Fax: (716) 295-3609

Gardens Alive
5100 Schenley Place
Lawrenceberg, IN 47025
Ph: (812) 537-8650
Fax: (812) 537-5108

Germania Seed Co.
5978 N. Northwest Hwy
Chicago, IL 60631
Ph: (773) 631-6631
Fax: (773) 631-4449

Johnnys Selected Seeds
955 Benton Ave.
Winslow, ME 04901
Ph: (207) 861-3900
Fax: (207) 861-8381

J.W. Jung Seed Co.
335 S. High St.
Randolph, WI 53956
Ph:(920) 326-3121
Fax:(920) 326-5769



Lindenberg Seeds
803 Princess Ave.
Brandon, Manitoba
Canada R7A 0P5
Ph: (204) 727-0575
Fax: (204) 727-2832

Mountain Valley Seed
1800 South West Temple #600
Salt Lake City, UT 84115
Ph: (801) 486-0480
Fax: (801) 467-5730

Nichols Garden Nursery
1190 North Pacific Hwy
Albany, OR 97321
Ph: (541) 928-9280
Fax: (541) 967-8406

Park Seed
Hwy 254 N.
Greenwood, SC 29647
Ph:(864) 223-8555
Fax:(864) 941-4206

Rocky Mountain Seed Co.
6541 N. Washington
Denver, CO 80229
Ph: 303-623-6223
Fax: 303-623-6254

T & T Seeds, Ltd.
Box 1710
Winnipeg, Manitoba
Canada R3C 3P6
Ph: (204) 895-9964
Fax: (204-895-9967

Tomato Growers Supply
P.O. Box 720
Fort Myers, FL 33902
Ph:(941) 768-1119
Fax:(941) 768-3476

Willhite Seed Co.
PO Box 23
Poolville, TX 76487
Ph: (817) 599-8656
Fax: (817) 599-5843

From their Dealer Locator website

"Foodie"

I hate that term.

Ten Top-Earning Celebrity Chefs

Bourdain 1.5 Million
Rachel Ray 18 Million

Tonight I found Foodie Blog Roll

And I thought I would participate but:

# Your blog must have at least 5 entries - and these entries must be specifically food related - recipes, reviews, how-to s, food related product reviews and the like.


# Your blog must be at least one month old. If your blog is older than one month, then it must have been regularly updated in the past month.


# Your overall blog content must be 80% food related.

I could have just started a blog, well it has to be a month old but only have 5 entries and as long as every one of those entries was about food I could enter to win prizes?

Also found Foodista, looks interesting.

Visited Food Buzz about a month ago, that site is pretty darn awesome.

Those sites found through A Little Bit of Spain in Iowa

This was my response to someone when they asked about how to find different food to feed their family.

"I use Family Fun's Meal Planner occasionally and Hy-Vee's flyers have a weekly meal planner on one of the pages, that can be useful as well. Some of the other things I do, because I get sooooo bored with food, go to Flickr and look for food groups then search through the images. I go to food blogs a lot, read Wikipedia about cuisines, Google Image Search things you would normally eat like tacos, pizza, etc then click on the image and most of the time it will take you to a recipe listing (sometimes a really great blog). If the link does not take you to a recipe listing at least now you have an idea about the ingredients from the photo or can use the name of the entree to find a recipe."

Although, from my experience, people who take really great photos of food ... do not necessarily "know" how to cook or what good food is ... nice photos yes cooking not so much. Just be warned, you know TV stars aren't always as tall as you think they are?

Do you think the "blogosphere" is clique-ish?

Lasagna Yum!

I made a Lasagna right before I left for Florida, on my sister's suggestion when told "I don't know what I am going to do with all this freaking produce!"

But, as with most things that I make and think are delish, I just make it. From my head n sheeit. Let's see if I can remember the recipe.


2 cans of tomato sauce, you have to "Doctor" this stuff.
- What I do with pasta sauce is add vinegar, olive oil (taste) and then go from there adding more vinegar or olive oil if needed then I add cayenne, nutmeg, salt, pepper, onion powder, garlic powder, sugar, and whatever else I think would be tasty. I think I have tried curry and wasn't impressed. But make the sauce first, in a large pot of course because it is 2 cans and you are adding to it.

1 sausage tube roll of turkey sausage
1 spaghetti squash
2 to 3 zucchinis
mushrooms
lasagna noodles, not the no cook ones
large casserole dish
cheese, I used the colby jack that I always have because I didn't have any mozz defrosted
aluminum foil
Italian herbs, basil, oregano, salt and pepper
And something that I can't remember is whether or not I put salsa in the tomato sauce

I cooked the spaghetti squash first, the night before to be exact. I cooked the squash exactly as the sticker that came on the squash said. We had never had it and I thought it would be "fun" It was weird. Crunchy noodles. If you have never cooked a spaghetti squash the experience after they come out of the oven is interesting. Take a fork and gently start pulling the threads of the squash, this is what you put into a bowl for the lasagna.

So, you got your sauce and your spaghetti squash cooked. Now we cooked the sausage.
Empty the whole tube into a large pan and add the "Italian Herbs" cook thoroughly and diced up with a spatula.

While you are cooking the sausage, slice up the zucchini and mushrooms. After the sausage is done remove from pan and cook the zucchini and mushrooms in the sausage flavored pan. Not over cooked though just sauteed.

While the zuchs and mushrooms are cooking cook the noodles as on box, I make sure they are completely done because I have made the al dente before and the noodles were too crunchy esp after the oven experience. Rinse noodles with cold water and I lay them out flat on a baking sheet.

Sausage cooked (check)
Sauce cooked (check)
Spaghetti Squash cooked (check)
Noodles cooked (check)
Zucchini and Mushrooms cooked (check)

Now we construct our masterpiece.

Get a good spoon out and "ladle" some sauce onto the bottom of the casserole dish. Layer noodles on top of sauce. Then add some zucchini and mushrooms, add some sausage on top of that then sauce then more noodles. Next add shredded spaghetti squash more sausage and if you have any leftover zucchini and mushrooms throw those on top, add more sauce, then last layer of noodles plus some more sauce. Put shredded cheese on top of last noodle layer. Cover with foil. Place in oven. Cook for about 20 minutes and check to see if everything is bubbling. If it is remove foil put back in oven and cook for about another 10 to 15 minutes depending on how you like your cheese (barely melted or crispy).

That's it. Very tasty. I froze most of mine and I think it actually tasted better when I thawed some and cooked it in our gifted toaster oven. You may have to adjust the ingredients depending on the size of your casserole dish. You could also add some Eggplant to this, that would probably be tasty too.

I think that's it. Let me know of your successes and failures please. :)

Jaffa, Ramen, Broccoli, Bananas, Fagor, & Salt

The nasty ass geletain crap inside a Jaffa. My opinion: Gross.



Bad Ramen. Awesome Ghetto Asian font though.



Bought a lot of Broccoli, $1 a head!!! It's like being in Thailand. These babies are getting blanched and going in the freezer.

See those Bananas? Banana Pudding, Banana Bread, and Smoothies/Yogurt/Pancakes. Happiness, Dole said so in the Hy-Vee ad. :)



My little Salt Lamp (love this thing). And our new Fagor Rice Cooker, Pressure Cooker, Crockpot. That's right folks, this little guy does all three!

Fall Garden Iowa 09?

Kohlrabi
Kale
Beets
Collards
Lettuce
Chard
Spinach

That's about what I am planning to plant on July 15 ... :) I'm such a good little Midwestern American. Never had me no fall garden. Pretty excited about that.

Delicious Rhubarb Pie!

A few weeks ago I made two Rhubarb pies.





These were so tasty! I am making some more. The only thing is the tartness burns your tongue.

I change/cheated with the recipe a bit, I used Jiffy pie crust mix. I love Jiffy brand! :)

Have any of you tried out the new Windows Live downloads? I have been switching between Picasa and the Windows Live Photo Gallery. I don't really know how to use the Windows Photo Gallery. I am considering using the Windows Space because they are offering 25GBs of space to Google's 1GB. I don't really want to though because Google was the one that pushed stingy Microsoft to up the space they offered with their Hotmail accounts.

Oh Anthony. Yum.

I have a HUGE crush on Anthony Bourdain. It is so strange. What's even weirder is he reminds me of my husband! Ha. The one "thing" I can have that isn't real and I pick someone who looks and behaves/thinks/jokes like my husband. So weird. Sometimes he can be annoying though. It seems like he tries so hard to keep up this "image" he has for himself. Yesterday they aired the Saudi Arabian episode which was cool cause 1. Anthony was wearing a sports coat, yum. 2. You got to see his professional behaviour. Dude's a hard ass.

Cheap eats

Moms, married women are always asking about cheap eats.

Here you go.

Lentil Tacos (delicious!)
Lentil Soup
Enchiladas, pork, pinto/refried beans, black beans, ground beef, lentil, or if you want to get fancy chicken.
Lasagna
Hamburgers
Spaghetti
Nachos
Stir Frys, including Pad Thai
Burritos (have made all kinds, many times.
Baked Ziti
Ratatouille (sp) isn't all that expensive to make and is healthy and tasty.

There is a "trick" to this. If you think of any "3rd world country" and look at what the mainly eat, it is probably going to be cheap. Granted, any of these dishes can be fancied up; meaning become exspensive. I am betting this is what the majority of Ameirca eats .. you know even though they aren't a third world country.

My family's main dinner (read ever week) is pinto beans, fried taters, and collard greens. By family, I mean the one I originated from not the one I have made.

Freezer & Bulk Cooking

Have stores started selling freezers with a Sam's or Costco membership?

In our lovely rental home we have a freezer, probably because they couldn't take it with them ( the entrance to the basement is narrower than the freezer and the washer & dryer ). So we have a freezer but no big store membership. Hopefully, soon, I will have an official "I own a freezer" membership.

Lately, I have been cooking in bulk. For instance right now, Enchiladas, Chicken Vino Bianco, Pot Stickers, Lasagna Rolls, Pork & Purple Cabbage (Crockpot) and Italian Sausage Sandwiches. (Those are items either on my stove or meat pieces being defrosted in my microwave.)

The real bulk items are Soups & Casseroles. Right now I have 2 things of Cheese Manacotti, 2 things of Cabbage Rolls, and about 4 sandwich tubs of Minestrone in my freezer.

Hooray! Go me.

Smoking Meat and Poultry

Smoking Meat and Poultry


Where there's smoke, there's well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. This slow cooking technique keeps them tender, too.

Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose. A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.

Preventing Foodborne Illness
The national Fight BAC!® food safety education campaign advises adhering to the four steps in preventing foodborne illness throughout the smoking procedure.

* Clean — Wash hands and surfaces often.
* Separate — Don't cross-contaminate.
* Cook — Cook to proper temperatures.
* Chill — Refrigerate promptly.


Defrost Meat Before Smoking
Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (the temperatures between 40 and 140 °F) where harmful bacteria can multiply. Defrosted meat also cooks more evenly.

Never defrost food at room temperature. Keeping meat and poultry cold while it is defrosting is essential to prevent the growth of harmful bacteria. The best way to safely thaw meat and poultry is in the refrigerator. Cook or refreeze it within 1 or 2 days.

The microwave oven can be used to defrost more rapidly. Smoke the meat immediately because some areas may begin to cook during the defrosting.

Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food. Two methods may be used when thawing:

1. Completely submerge airtight wrapped package. Change water every 30 minutes.
2. Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.


Marinate in the Refrigerator
Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.

Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat and poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.

Partial Cooking
Some people like to cook food partially in the microwave oven or on the stove to reduce smoking time. Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker. Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.

Using a Smoker
Cook food in smokers made of materials approved for contact with meat and poultry. Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.

When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings. Only use approved fire starters — never gasoline or paint thinner, for example.

Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker. Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity. Pile the charcoal around the drip pan for smoking. Add about 15 briquettes about every hour. The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes. Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.

Using a Covered Grill
To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate. When they are covered with gray ash, push them into two piles. Center a pan of water between the two piles and place the food on the grill over the water pan. The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness. Close the lid and keep the grill vents open. Add about 10 briquettes every hour to maintain the temperature in the grill.

Use Two Thermometers to Smoke Food Safely
To ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker. A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. Many smokers have built-in thermometers.

Use a food thermometer to determine the temperature of the meat or poultry. Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker.

Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather. It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.

Smoke food to a safe minimum internal temperature.

* Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
* All cuts of pork to 160 °F.
* Ground beef, veal and lamb to 160 °F.
* All poultry should reach a safe minimum internal temperature of 165 °F.


If using a sauce, apply it during the last 15 to 30 minutes of smoking to prevent excess browning or burning.

Chill Promptly
Refrigerate meat and poultry within 2 hours of removing it from a smoker. Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate. Use it within 4 days or freeze for later use.

USDA

What We Are Eating 8.19.2007

Sloppy Joes

Baklava

Perogis

Greek Salad

Bean Enchiladas

Cabbage and Bow Ties

Tres Leche

Vegetable Beef Barley Soup

Japanese Food Terms

More so than in many other countries, Japanese restaurants quite often specialize in one particular dish or type of cooking. The food can range from simple to sumptuous, as can the atmosphere and the prices. At places serving high-end fare, you are unlikely to find plastic replicas in the window or pictures on the menu.

While the range is quite extensive, they can be grouped into a few major types. Most will allow a la carte ordering (tanpin) or a fixed "course" menu (kosu)

• Kushi: Kushi means "skewer" in Japanese,
• and these restaurants served breaded and deep-fried food. These are not the same as yakitori restaurants.
• Yakitori: More food on skewers, with the difference being that the offerings are grilled over an open flame. Although yakitori translates literally as "grilled chicken," expect to find pork, beef, duck and vegetables as well.
• Tonkatsu: A breaded and deep-fried pork cutlet, tonkatsu is to Japanese police what donuts and coffee are to American cops. Tonkatsu restaurants specialize in deep-fried food, so you will likely find chicken, shrimp and fish on the menu as well. The typical side dishes are cabbage and miso soup.
• Tempura: Tempura uses a lighter, fluffier batter than tonkatsu and kushi restaurants and the menu is limited to fish, seafood and vegetables. While high-end tempura is pricey, you can find cheap joints, too, and even buy tempura in the supermarket. Be aware that the cheaper the price, the higher the likelihood that the oil used has probably been recycled, which affects the taste.
• Noodle shops: Ramen is incredibly popular, and you'll find shops everywhere. While ramen shops may serve only that, noodle shops in general will have both soba and udon. The range of dishes is impressive: hot or cold, in soup, or served with a sauce. They are good for a quick bite or a hot meal on a cold day. Depending on where you live, you can expect to find a number of regional variations and shops with their own special house recipes.
• Teppan-yaki: Food is cooked on tabletop grill, usually right in front of you, in a style made world-famous by the Benihana's chain.
• Okonomi-yaki: The Japanese take on the pancake, typically made with batter, cabbage, bonito flakes and a variety of other goodies, then smothered in a special sauce. Many establishments allow customers to cook the meal for themselves, which is really the most fun, although some places do it for you.
• Sukiyaki/shabu-shabu: These are two beef hotpot dishes that have exported well. Everyone dips from the communal pot, which makes for a relaxed and friendly environment. These restaurants, while not cheap, are popular choices for end-of-year (bonenkai) parties.
• Sushi/sashimi: Most people know of sushi and sashimi before they come to Japan. The good stuff will cost you, but there are affordable conveyor belt sushi (kaiten sushi) places where you just reach out and take plates of what you want as they pass by.
• Nihon ryori: The standard Japanese food restaurant, these usually serve sets that give you a little bit of everything: some tempura, some sashimi, a simmered food, a salad, miso soup and rice.
• Izakaya: A Japanese-style pub that is much like a tapas bar. Izakaya usually have a diverse menu, meaning you can sample quite a few items. They tend to have a relaxed atmosphere, which encourages people to drink and eat with gusto.
• Robatayaki: The dishes at a robatayaki are similar to what you'll find at an izakaya, and equally varied, but the emphasis is on grilled meats, fish and vegetables. The atmosphere is warm and boisterous, akin to that of a country farmhouse. The grills are often open and located in the center of the place, allowing you to watch your food being prepared.

~ Seek Japan