Sukiyaki
Each Japanese region has a preferred way of cooking sukiyaki. Japan can be divided into two regions. The big variation is between Kansai (western Japan) and Kanto (eastern Japan). In the Kanto (Tokyo) region, sukiyaki is based on Gyunabe that was in fashion in Meiji period. Before cooking sukiyaki, people prepare the soup stock mixing a seasonings (soy sauce, sugar, sake and mirin) together. They then stew beef in it.