Niigataology

  Description: Rossini is becoming to be a more recognized Niigata-French dish that usually has a savory paste known as a Pâté made of either of meat, seafood, poultry, vegetables, and mixes seasoning and herbs. As Niigata has been looking to be a less-waste culture there have been more interest in understanding dishes like Rossini to make a delicious combination of a molded-pate with another food with a an accompanying sauce. Rossini originates from France and was named after the dish "Tournedos Rossini" that originally had Madeira Demi-Glaze, Foie Gras (goose liver), and Filet Mignon Steak and was named after Italian composer Gioachino Rossini. Niigata-French: As Niigata is becoming more recognized for its diverse food culture, offering an upscale dish like Tournedos Rossini is starting to attract both tourists and locals seeking a unique dining experience that is being categorized as a regional cuisine that feels rich. It is starting to change as restaurants begin to chang...

  Unadon (鰻丼) is a dish originating in Japan that has steamed white rice, topped with eel fillets that have been charcoal-grilled kabayaki preparations. The tare is the sauce and is usually known as a kabayaki sauce that is both sweet and savory sauce that is used to glaze the meat, which is a soy-based sauce. Every region has a style they are known for and when it comes to the Chubu-region they are known for Mabushi that is said to have originated in Nagoya Prefecture as Hitsumabushi (ひつまぶし), so Niigata is likely to have Mabushi as an option or special at some restaurants. Many of the restaurants that can be found to serve Unagi tend to be in the areas of: Niigata City, Nagaoka, and Sanjo. There are several known places that people go for Unagi, such as Unagi Kappo Kihachi, Ryotei Isshime, Kinjito, Naruse Unagi, Suzu no Oto. For those seeking out dishes there are a few terms to take note of, such as: Kabayaki (roasted with tare sauce), Shirayaki (roasted without tare-sauce), Mabus...

 (Itl. Ovetto. Chicken Egg Donburi): (A.) Sake-Marinated Chicken: Olive oil outside-grill charred chicken bite-sized chunks, [put aside]. (B.) Rendered Chicken Skin Fat & Olive Oil: Garlic (umami), Green Bell peppers, Carrot, and Onions (umami) [place aside]. (C.) Simmering Sauce: Sake (sub. white wine), Chicken Broth, Kombu Dashi, Light Shoyu, Tomato paste (sweetness-tart-umami), [combine A,B, C, and add 3 mixed-eggs]. (D) Serve with fresh chopped basil (sweet-spicy), fresh chopped Italian Parsley, and rendered chicken skin that has hardened into a chip.

Pesukatoredon (ペスカトーレ丼) comes from Niigata's enjoyment of comfort food where a bowl inspired by Italian cuisine, but is more of a Itameshi (Japanese-Italian) dish where it combines cooking techniques and ingredients in the traditional Japanese donburi format. Pesukatore (or Pescatore) refers to “fisherman” in Italian, often used in dishes like “Risotto alla Pescatore”, which typically features a variety of fresh seafood that is spread out, like shrimp, clams, mussels, and fish, spread. The term reflects the idea of a dish that celebrates the bounty of the sea, often associated with coastal Niigata regions.  Etymology:  The traditional "Pescatore" (Italian for "fisherman") is where the use of "Pesukatore" was used. Such as Spaghetti alla Pescatore or Risotto alla Pescatore, typically feature a variety of seafood as the central ingredient. The key components of these dishes are inspired by the Italian coastal and fishing traditions, where fresh seafood i...

  [updated 2025] Cotolettadon is a pork cutlet that is .The name Cotolettadon is combined of two words: Cotoletta means cutlet in Italian and Donburi is a classic Japanese bowl dish. Katsudon is already a dish rich with regional identity — from classic soy-dashi simmered versions to Niigata’s own tarekatsu. But now, a new contender has entered the donburi stage: Cotolettadon, a creamy, garlicky take on katsudon that borrows its heart from Italian culinary roots. Appearance:  What makes this unlikely katsudon stand out is its Golden-brown pork cutlet with a delicate char, creamy paitan garlic herb sauce. Beneath is separately cooked eggs with paitan speckled with herbs. The sauce that completely covers the eggs is pooling generously around the chicken like a cozy blanket. A light drizzle of sauce over the top ties the dish together visually, while a sprinkle of chopped parsley adds a final pop of fresh green. The garnishes are a bright mix of finely chopped parsley, d...

  Italian Donburi is a “Itameshi” also known as Japanese-Italian cuisine. A Itariadon is a bowl of rice topped with ingredients that make the rice taste delicious and make the eyes hungry with each store developing their own variety of flavors depending on the food served there. Itariadon is named with the word “Italian”,  Itariadon is surprisingly a dish that originated in Japan and is rarely seen in places outside of Japan, and even if it's made in Japan it is marked as special, or often not listed on the menu at certain strict authentic Italian restaurants as. There are theories to where the don had originated with theories that it was in the early Showa era, but the exact origin is unknown, but a modern theory comes from Minami-uonuma where there was a spread of Niigata Rice Bowl dishes for regional revitalization. It was said that it had come into the spotlight when Sale & Pepe サーレエペペ had made a Italian Donburi イタリア丼 that people online would start referring to as a ta...