"One dish of the year" to choose dishes that symbolize the year. In 2016, Gurunavi Research Institute announced that "Pakuchi cuisine" was selected.

For this year's dish, keywords are extracted from the search content on the restaurant information site Gurunavi and the results of a questionnaire conducted on about 14.5 million Gurunavi members. After review by the media, 15 nominated words have been narrowed down and decided. This is the third time.

Coriander is a vegetable with a unique taste and aroma. Also called coriander in English and shangsai in Chinese.

It is mainly used as a "condiment" in ethnic dishes, but in recent years, the menu with "leading role" such as heaps of salads and hot pots has become popular. It has also appeared in many restaurants in various forms such as cocktails and sweets.

At the same time, as the number of domestic producers has increased, it has become possible to buy at many mass retailers, and many processed products such as curry , ramen, and snacks have appeared. It is also cited as a reason for selection that it has spread widely to general households.


"Japanese wine", which is gaining popularity both in Japan and overseas, was selected for the semi-grand prize, and the special prize was "evolutionary dumplings," "roast beef bowl," "jiuqu amazake," and other menus that attracted attention on SNS. I lined up.

All nominated words are as follows (in alphabetical order).
"Ise udon," "beef katsu," "Kumamoto ramen," "shurasco," "shirasudon," "evolutionary dumplings," "chopped salad," "pakuchi cuisine," "roast beef bowl," "caffeine-less beverage," "functional chocolate," and "strong carbon dioxide." "Drinks" "Koji Amazake" "Coffee" "Japanese Wine"