Keihan (Japanese chicken rice by pouring chicken soup)

Keihan (鶏飯: Chicken rice by pouring chicken soup) is a local dish of Kagoshima, Amami, in the south island of Japan.
It is generally cooked with chicken, and it often includes ingredients such as spring onion, egg, pickles, shiitake mushroom, citrus peel and chicken soup stock.

1. Make chicken soup with boiling chicken and shiitake.
This soup is diluted to cook rice with, and also is for the soup to pour.
2. Cook the rice by 1
3. Place the steamed rice in the rice bowl.
4. Place the boiled chicken and ingredients on 3.
5. Pour the soup to 4 when you eat.

Yakibuta Tamago Meshi (Riceball of barbecued pork with egg)

Yakibuta Tamago Meshi (焼豚玉子飯, Rice Bowl of barbecued pork with egg), is the the specialties of Imabari city, Ehime Prefecture Japan.
The sliced roast pork are placed on the top of the rice, place fried egg on it, and the roast pork gravy is poured over as a finishing touch.
It was originally a meal provided for cooks within the kitchen of the Chinese restaurant in Imabari.
This is one of a typical dish of what is called class B Gurume (B級グルメ, dishes that are delicious, inexpensive and provided in abundant amounts).
It's really tasty and is also easy to make in abroad.

Zoni (雑煮)

Zoni (雑煮) is a Japanese soup containing mochi rice cakes. The dish is associated with the Japanese New Year and its tradition of ceremonial foods.

Mochi (餅) is a Japanese rice cake made of glutinous rice pounded into paste and molded into the square or round shape.

The preparation of Zoni varies both by household and region. Zoni has many regional variations in Japan. My Zoni is Kanto (east Japan) style because I'm from Tokyo. In the Kanto region zoni consists of a soup which is flavoured with a stock made from dried bonito and/or kombu, and soy sauce.
Common additions to the soup include chicken or fish, vegetables such as spinach, kamaboko (Japanese fish paste), carrot and some decoration sprinkles such as Fu (麩, Japanese wheat gluten).

Dango (団子)

Dango (団子) is a Japanese sweet (Wagashi, 和菓子) made from mochiko (rice flour), related to mochi. Or Shiratamako (白玉粉) or Joushinko (上新粉). Three to four dango are often served on a skewer.
There are many different varieties of dango. The photo is Kinako dango I made. Kinako (黄粉 or きなこ) is a toasted soy flour that often used for Japanese sweets. Dango is good combination with drinking Japanese green tea.
A common Japanese proverb “Hana yori dango” (花より団子, literally, “dumplings rather than flowers”) refers to a preference for practical things rather than aesthetics. The title of manga/anime “Hana yori dango” (花より 男子, English title: Boys Over Flowers)" is referred from this Japanese proverb.

To make Kinako dango:
Mix together the Shiratamako and the water and until it forms a soft dough.
Divide the dough into small pieces.
Make each piece into a little ball(dango).
Prepare boiling water in a pan.
Add small balls in a boiling water until floating.
Sting boiled Dango balls on skewers.
Cover Dango with Kinako and sugar.