Korokke

Korokke is the Japanese name for a deep-fried dish originally related to a French dish,
the croquette. It was introduced in the early 1900s. Korokke is made by mixing cooked chopped
meat, seafood, or vegetables with mashed potato or white sauce, rolling it in wheat flour, eggs,
and breadcrumbs, then deep frying this until brown on the outside. Korokke are usually shaped
like a flat patty. They are generally called (ingredient) Korokke. For example, those using beef
would be called gyuniku korokke, those using shrimp, ebi korokke, etc.. Those using white sauce
may also be called Cream Korokke. They are also available in curry flavor.
 Lacquerware

Lacquerware (historically referred to as Japan, analogous to Chinese ceramics) is a broad

category of fine and decorative arts, as lacquer has been used in paintings, prints, and on a
wide variety of objects from Buddha statues to bento boxes for food.
A number of terms are used in Japanese to refer to lacquerware. Shikki (漆器) means
"lacquer ware" in the most literal sense, while nurimono (塗物) means "coated things", and
urushi-nuri (漆塗) means "lacquer coating."
The sap of the lacquer tree, today bearing the technical description of "urushiol-based
lacquer," has traditionally been used in Japan. As the substance is poisonous to the touch until
it dries, the creation of lacquerware has long been practiced only by skilled dedicated artisans.
Lacquer has been found to have been used in Japan as early as 7000 BC, during the
Jōmon period. Evidence for this was discovered at the Kakinoshima "B" Excavation Site in
Hokkaido's Minamikayabe Town (北海道の南茅部町の垣ノ島 B 遺跡).
 Minyo

Min'yō (民謡?) is a genre of traditional Japanese music. The term is a translation

of the German word "Volkslied" (folk song) and has only been in use since the twentieth
century. Japanese traditional designations referring to more or less the same genre
include "inaka bushi" ("country song") "inaka buri" ("country tune"), "hina uta" ("rural
song") and the like, but for most of the people who sang such songs they were simply
"uta" (song). The term min'yō is now sometimes also used to refer to traditional songs of
other countries, though a preceding adjective is needed: Furansu min'yō = French folk
song; for this reason, many sources in Japanese also feel the need to preface the term
with "Nihon": Nihon min'yō = Japanese folk song.
 Nikujaga

Nikujaga (meaning meat-potato) is a Japanese dish of meat, potatoes and onion

stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Generally, potatoes make up the bulk of the dish, with meat mostly serving as a source
of flavor. It usually is boiled until most of the liquid has been reduced. Thinly sliced beef
is the most common meat used, although minced/ground beef is also popular.Pork is
often used instead of beef in eastern Japan.
Nikujaga is a common home-cooked winter dish, served with a bowl of white rice
and miso soup. It is also sometimes seen in izakayas.
 Obon

Obon (お盆?) or just Bon (盆?) is a Japanese Buddhist custom to honor the
spirits of one's ancestors. This Buddhist-Confucian custom has evolved into a family
reunion holiday during which people return to ancestral family places and visit and clean
their ancestors' graves, and when the spirits of ancestors are supposed to revisit the
household altars. It has been celebrated in Japan for more than 500 years and
traditionally includes a dance, known as Bon-Odori.

The festival of Obon lasts for three days; however its starting date varies within
different regions of Japan. When the lunar calendar was changed to the Gregorian
calendar at the beginning of the Meiji era, the localities in Japan reacted differently and
this resulted in three different times of Obon.