There are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Many Japanese, however, think of the everyday food of the Japanese people--especially that existing before the end of the Meiji Era (1868 - 1912) or before World War II. Few modern urban Japanese know their traditional cuisine. Sushi variations with Kanji names behind. ... Kaiseki (懐石) was a light meal served at a Japanese tea ceremony but is now also used for a style of light meal, a tasting menu, served in a Japanese restaurant. ... The Japanese tea ceremony (cha-no-yu, chadō, or sadō) is a traditional ritual influenced by Zen Buddhism in which powdered green tea, or matcha (抹茶), is ceremonially prepared by a skilled practitioner and served to a small group of guests in a tranquil setting. ... History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Meiji period (Japanese: Meiji Jidai 明治時代 ) (1868–1912... 1868 was a leap year starting on Wednesday (see link for calendar). ... 1912 is a leap year starting on Monday. ... Mushroom cloud from the nuclear explosion over Nagasaki rising 18 km into the air. ...

Domestic food

Traditional Japanese cuisine is dominated by white rice (hakumai, 白米), and few meals would be complete without it. Anything else served during a meal--fish, meat, vegetables, tsukemono (pickles)--is considered a side dish. Side dishes are served to enhance the taste of the rice. Traditional Japanese meals are named by the number of side dishes that accompany the rice and soup that are nearly always served. The simplest Japanese meal, for example, consists of ichijū-issai (一汁一菜; "one soup, one side" or "one dish meal"). This means soup, rice, and one accompanying side dish--usually a pickled vegetable like daikon. A traditional Japanese breakfast, for example, usually consists of miso soup, rice, and a pickled vegetable. The most common meal, however, is called ichijū-sansai (一汁三菜; "one soup, three sides"), or soup, rice, and three side dishes, each employing a different cooking technique. The three side dishes are usually raw fish (sashimi), a grilled dish, and a simmered (sometimes called boiled in translations from Japanese) dish -- although steamed, deep fried, vinegared, or dressed dishes may replace the grilled or simmered dishes. Ichijū-sansai often finishes with pickled vegetables and green tea. One type of pickled food that is popular is ume. Species Oryza barthii Oryza glaberrima Oryza latifolia Oryza longistaminata Oryza punctata Oryza rufipogon Oryza sativa References ITIS 41975 2002-09-22 This article is about the food grain, not the university or Condoleezza Rice; see also rice (disambiguation). ... Atlantic herring, Clupea harengus, the most abundant fish species in the world. ... Meat is animal tissue (mainly muscle) used as food. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Tsukemono (漬物) are Japanese pickles. ... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... A pile of daikon in the supermarket Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. ... Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called dashi into which is dissolved softened miso. ... Sashimi (Japanese: 刺身 / Korean: 회 hoe) is a Japanese delicacy primarily consisting of the freshest seafoods thinly sliced served with only a dipping sauce (like soy sauce with wasabi, or ponzu sauce) and a simple garnish like shredded daikon radish. ... Grilling means broiling food with direct heat. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to a temperature such that its vapor pressure is above that of the surroundings. ... Steaming is cooking by steam. ... Wikibooks Cookbook has more about this subject: Deep frying Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Dressing can be a noun or a verb. ... A cup of tea A tea bush. ... Binomial name Prunus mume Ume (梅) is a Japanese plum (Prunus mume, Rosaceae). ...

This uniquely Japanese view of a meal is reflected in the organization of traditional Japanese cookbooks. Chapters are organized according to cooking techniques: fried foods, steamed foods, and grilled foods, for example, and not according to particular ingredients (e.g., chicken or beef) as are western cookbooks. There are also usually chapters devoted to soups, sushi, rice, noodles, and sweets. A cookbook contains information on cooking, and a list of recipes. ...

Being an island nation, its people consume much seafood including fish, shellfish, octopus/squid, crabs/lobsters/shrimp and seaweed. Although not known as a meat eating country, very few Japanese consider themselves vegetarians by any sense of the word. Beef and chicken are commonly eaten and have become part of everyday cuisine.

Noodles, although originating in China, have become an essential part of Japanese cuisine. There are two traditional types of noodle, soba and udon. Made from buckwheat flour, soba　(蕎麦) is a thin, brown noodle. Made from wheat flour, udon (うどん) is a thick, white noodle. Both are generally served in a soy-flavored fish broth with various vegetables. A more recent import from China, dating to the early 19th century, is ramen (ラーメン; Chinese wheat noodles), which has become extremely popular. Ramen is served in a variety of soup stocks ranging from soy sauce/fish stock to butter/pork stock. For the ancient kingdom in Nubia see Alodia Soba served on a zaru Soba (蕎麦) are thin brown buckwheat noodles, usually cooked and served with various toppings and condiments. ... Kake Udon Udon (うどん; rarely 饂飩 or 餛飩) is a type of thick wheat-based noodle popular in Japanese cuisine. ... This article is about the food crop. ... Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp) is a grass that is cultivated around the world. ... Ramen (ラーメン Rāmen, actually should be written râmen or raamen, if ā is not used; pronounced roughly ) is the Japanese version of the Chinese noodle soup dish lā miàn (拉麵, lit. ...

Although most Japanese eschew eating insects, there are a couple of exceptions. In some regions, grasshoppers (inago) and bee larvae (hachinoko) are not uncommon dishes. Salamander is eaten as well in places.

Traditional Japanese table settings

The traditional Japanese table setting has been varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that accommodated entire families were becoming popular by the beginning of the 20th century, but these gave way almost entirely to western style dining tables and chairs by the end of the 20th century.

Traditional table settings are based on the ichijū-sansai formula. Typically, five separate bowls and plates are set before the diner. Nearest the diner are the rice bowl on the left and the soup bowl on the right. Behind these are three flat plates to hold the three side dishes, one to far back left (on which might be served a simmered dish), one at far back right (on which might be served a grilled dish), and one in center of the tray (on which might be served boiled greens). Pickled vegetables are often served as well, and eaten at the end of the meal, but are not counted as part of three side dishes.

Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick holder, or hashioki (箸置き). Chopsticks, a pair of small even-length tapered sticks, are the traditional eating utensils of East Asia (China, Japan, Korea, and Vietnam, the four chopstick countries) as well as Thailand, where they are now restricted to just soup and noodles since the introduction of Western utensils by King Rama V...

Dishes for special occasions

In Japanese tradition some dishes strongly tie to a festival or event. Major such combinations include as below:

• Osechi - New Year
• Chirashizushi, Clear soup of Crums and amazake - Hinamatsuri
• botamochi (sticky rice dump covered sweat paste of azuki) - Spring equinox
• Chimaki (steamed sweet rice cake) - Tango no Sekku and Gion Festival
• Hamo (a kind of fish) and somen - Gion Festival
• Sekihan, cocked rice with azuki - celebration in general
• Soba - New Year Eve

In some regions every 1st and 15th day of the month people eat a mixture of rice and azuki (azuki meshi). Osechi (お節) is a traditional Japanese New Year meal. ... Amazake 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is in the family of traditional Japanese foods made from Koji (cultured rice) that includes miso, soy sauce, tamari, and sake. ... Tango No Sekku (May 5) May 5th is the Tango no Sekku (端午の節句), Boys Festival in Japan. ... Somen (Japanese: 素麺, そうめん) is a very thin, white Japanese noodle made of wheat flour. ...

Essential Japanese ingredients

• Short or medium grained white glutinous rice
• Vegetables (Nira (Chinese leek), spinach, cucumber, eggplant, gobo, daikon, sweet potato, renkon (lotus root), takenoko (bamboo shoots), negi (Green Onion), Fuki), moyashi
  • Sansai
  • Konnyaku (Shirataki)
• Mushrooms (Shiitake, Matsutake, Enokitake, Nameko, Shimeji)
• Tsukemono (Pickled Vegetables)
• Seafood
  • Seaweeds (Nori, Konbu, Wakame, Hijiki, and others; see Category:Sea vegetables)
  • Processed Seafood (Chikuwa, Niboshi, dried Cuttlefish, Kamaboko, Satsuma-age)
• Noodles (Udon, Soba, Somen, Ramen)
• Eggs (Chicken, Quail)
• Meats (Pork, Beef, Chicken, Lamb, Horse), sometimes as Ground beef
• Beans (Soy, Azuki)
  • Eda-mame
  • Miso
  • Soy sauce
  • Tofu (Tofu, Agedoufu)
  • Yuba
• Fruits (persimmon, chestnut, Nashi pear, Mikan, Yuzu)
• Katakuri flour, Kudzu flour, Rice powder, Soba flour, Wheat flour

Species Oryza barthii Oryza glaberrima Oryza latifolia Oryza longistaminata Oryza punctata Oryza rufipogon Oryza sativa References ITIS 41975 2002-09-22 This article is about the food grain, not the university or Condoleezza Rice; see also rice (disambiguation). ... Binomial name Allium ampeloprasum var. ... Binomial name Spinacia oleracea L. Spinach (Spinacia oleracea, Amaranthaceae) is a leaf vegetable. ... Binomial name Cucumis sativus Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ... Binomial name Solanum esculentum An eggplant or aubergine is either of two species of nightshade, Solanum melongena and , bearing large pendulous purple or white fruit. ... Species Arctium lappa A. minus   A. minus nemorosum A. pubens A. tomentosum Burdock refers to any of a group of perennial flowering plants thistles in the Genus Arctium, family Asteraceae. ... A pile of daikon in the supermarket Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. ... Binomial name Ipomoea batatas Linnaeus, This article is about the plant. ... Nelumbo lutea, the American Lotus The term lotus may refer to: The Indian lotus of the genus Nelumbo (see Nymphaeaceae). ... Genera Many, see text Bamboos are a group of woody perennial evergreen plants in the grass family Poaceae, subfamily Bambusoideae. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Species Petasites frigidus Petasites hybridus Petasites japonicus Petasites sagittatus Petasites speciosa Petasites X vitifolius Ref: ITIS 36053 The plants commonly referred to as Butterbur are found in the daisy family Asteraceae in the genus Petasites. ... Binomial name Vigna radiata (L.) R. Wilczek *syn. ... Sansai (山菜) are a type of wild vegetables that grow naturally in the wild and have not been changed by human hands. ... Binomial name Amorphophallus konjac K. Koch, 1858 Konnyaku Konnyaku (蒟蒻), also known as Konjak, Devils tongue, Voodoo lily or Snake palm, is a tubiferous plant grown in Japan used to create a flour of the same name. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Shiitake mushroom lentinus edodes (=lentinula edodes) Shiitake mushrooms (椎茸) are an edible mushroom typically cultivated on the shii tree (Pasania cuspidata--a relative of the oak). ... Matsutake (松茸) is the common name for a group of mushrooms in Japan, and it is the king of autumn flavors. ... Species Flammulina callistosporioides Flammulina elastica Flammulina fennae Flammulina ferrugineolutea Flammulina mediterranea Flammulina mexicana Flammulina ononidis Flammulina populicola Flammulina rossica Flammulina similis Flammulina stratosa Flammulina velutipes Enokitake (Japanese: えのき茸）) are long and thin white mushrooms used in the Cuisine of Japan and China. ... Tsukemono (漬物) are Japanese pickles. ... Seafood in Brussels, Belgium Seafood is any sea animal that is served as food or is suitable for eating. ... Seaweed covered rocks in the UK Phycologists consider seaweed to refer any of a large number of marine benthic algae that are multicellular, macrothallic (large-bodied), and thus differentiated from most algae that tend towards microscopic size (Smith, 1944). ... Nori (海苔) is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably and . ... Konbu (昆布, 恨布) Laminaria japonica is an edible specie of kelp widely eaten in Japan. ... Wakame (ワカメ or 若布) is a type of edible seaweed. ... Hijiki (鹿尾菜 or 羊栖菜), or hijizkia is a type of edible seaweed commonly found on a rocky coastline. ... Chikuwa (竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. ... Niboshi (煮干し) are Japanese dried baby sardines (but sometimes translated as anchovies). ... Families Sepiadariidae Sepiidae Cuttlefish are animals of the order Sepiida, and are marine cephalopods, small relatives of squids and nautilus. ... Kamaboko is a variety of Japanese processed seafood products in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... A chef making hand-pulled noodles. ... Kake Udon Udon (うどん; rarely 饂飩 or 餛飩) is a type of thick wheat-based noodle popular in Japanese cuisine. ... For the ancient kingdom in Nubia see Alodia Soba served on a zaru Soba (蕎麦) are thin brown buckwheat noodles, usually cooked and served with various toppings and condiments. ... Somen (Japanese: 素麺, そうめん) is a very thin, white Japanese noodle made of wheat flour. ... Ramen (ラーメン Rāmen, actually should be written râmen or raamen, if ā is not used; pronounced roughly ) is the Japanese version of the Chinese noodle soup dish lā miàn (拉麵, lit. ... Bird eggs are a common food source. ... Binomial name Gallus gallus (Linnaeus, 1758) A chicken is a type of domesticated bird which is usually raised as a type of poultry. ... Genera Coturnix Anurophasis Perdicula Ophrysia † See also Pheasant, Partridge, Grouse Quail is a collective name for several genera of mid-sized birds in the Pheasant family Phasianidae. ... Hormel Pork Loin Filets This article is on the meat. ... Beef is meat obtained from a bovine. ... Binomial name Gallus gallus (Linnaeus, 1758) A chicken is a type of domesticated bird which is usually raised as a type of poultry. ... A lamb being bottle fed Lamb A lamb is a young sheep. ... Binomial name Equus caballus The Horse (Equus caballus) is a large ungulate mammal, one of the seven modern species of the genus Equus. ... Categories: Food and drink stubs ... Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Binomial name Vigna angularis (Willd. ... Tofu (also called bean curd, doufu or beancurd) is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk. ... Yuba (湯葉) or tofu skin is a Japanese food product made from soybeans. ... Species Diospyros virginiana The persimmons are a genus (Diospyros) of about 450–500 species of deciduous and evergreen trees. ... Species - Bush Chinkapin* - Japanese Chestnut - American Chestnut - Henrys Chestnut - Chinese Chestnut - Ozark Chinkapin - Alleghany Chinkapin - Sweet Chestnut - Seguins Chestnut * treated as a synonym of by many authors Chestnuts (Castanea), including the chinkapins, are a genus of eight or nine species of trees and shrubs in the beech family... Categories: Plant stubs | Pears ... Mikan (蜜柑; みかん) is a Japanese variety of citrus fruit, in a family known to the west as a mandarin orange. ... A yuzu (Citrus aurantium, formerly ; Japanese ユズ, 柚, 柚子) is a citrus fruit that grows in Japan. ... Katakuri or Katakuriko (片栗粉) is a name of starch originally processed from the root of Erythronium japonicum or katakuri (片栗). ... Binomial name Pueraria lobata Kudzu, Pueraria lobata (syn. ... Species Oryza barthii Oryza glaberrima Oryza latifolia Oryza longistaminata Oryza punctata Oryza rufipogon Oryza sativa References ITIS 41975 2002-09-22 This article is about the food grain, not the university or Condoleezza Rice; see also rice (disambiguation). ... For the ancient kingdom in Nubia see Alodia Soba served on a zaru Soba (蕎麦) are thin brown buckwheat noodles, usually cooked and served with various toppings and condiments. ... Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp) is a grass that is cultivated around the world. ...

Essential traditional Japanese flavorings

It is not generally thought possible to make authentic Japanese food without shō-yu (soy sauce), miso and dashi. Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). ...

• Shō-yu (Soy sauce), Dashi, Mirin, Sugar, Rice Vinegar, Miso, Sake.
• Konbu, Katsuobushi, Niboshi.
• Onion, Garlic, Leek, Chive, Shallot -- all discouraged by Buddhism, but popular in modern Japan
• Sesame seeds, sesame oil, Sesame salt (Gomashio), Furikake, Walnuts or Peanuts to dress.
• Wasabi (and imitation wasabi from Horseradish), Mustard, red pepper, Ginger, Shiso (or beefsteak) leaves, Sansho, Citrus.

Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ... A sugar is a form of carbohydrate; the most commonly used sugar is a white crystalline solid, sucrose; used to alter the flavor and properties (mouthfeel, preservation, texture) of beverages and food. ... Vinegar (from Old French vinaigre sour wine) is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. ... Miso (味噌) is a thick paste made by fermenting soybeans with kōji ((麹) (Aspergillus oryzae)) and sea salt. ... Sake barrels at Itsukushima Shrine Sake (酒; pronounced SAH-KEH [IPA: ] in Japanese, but often SAH-ki by English speakers) is a Japanese alcoholic beverage, brewed from rice. ... Katsuobushi (鰹節) is the Japanese name for a preparation of dried and smoked bonito (skipjack tuna). ... Niboshi (煮干し) are Japanese dried baby sardines (but sometimes translated as anchovies). ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... Binomial name Allium ampeloprasum var. ... Binomial name Allium schoenoprasum Chives (Allium schoenoprasum) are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. ... Binomial name Allium oschaninii O. Fedtsch Flowering shallots Shallot as the word is commonly used, refers to two different Allium species. ... Statues of Buddha such as this, the Tian Tan Buddha statue in Hong Kong, remind followers to practice right living. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ... Gomashio is a natural Japanese flavoring which is made from sesame and salt. ... Furikake 振り掛け (ふりかけ) is a Japanese condiment usually sprinkled on top of rice. ... This article is about the walnut tree. ... Binomial name Arachis hypogaea L. The Peanut (Arachis hypogaea) is a species in the pea family Fabaceae native to South America. ... Binomial name Wasabia japonica Wasabi (Japanese: 山葵 or 和佐比; scientific name Wasabia japonica (syn. ... Binomial name Armoracia rusticana Horseradish (Armoracia rusticana, syn. ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... The chile pepper (also chili or chilli; from Nahuatl chilli via Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ... Binomial name Perilla frutscens Perilla (Perilla frutscens) is a perennial herb that is a member of the mint family, Lamiaceae. ... The word Beefsteak has several meanings: Beefsteak plant, also known as perilla and shiso. ... Species Zanthoxylum piperitum Zanthoxylum sancho Zanthoxylum simulans The Szechuan peppercorn (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and some other species in the genus Zanthoxylum) is not a member of the pepper family. ... Species & major hybrids Species Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus x aurantifolia - Lime Citrus x aurantium - Bitter Orange Citrus x bergamia - Bergamot Citrus x hystrix - Kaffir Lime Citrus x ichangensis - Ichang Lemon Citrus x limon - Lemon Citrus x limonia - Rangpur Citrus x paradisi...

Famous Japanese foods and dishes

Deep-Fried dishes (Agemono)

• Korokke (croquette)
• Kushiage
• Tempura
• Tonkatsu

Korokke (コロッケ) is a deep fried dish originally related to a French dish, croquette. ... The croquet or croquette (kroket in Dutch) is a popular snack in the Netherlands. ... Tempura Tempura (Japanese 天麩羅, てんぷら) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the 1930s, is one of the most popular dishes in Japan. ...

Donburi

A one-bowl dish of hot steamed rice with various savory toppings Donburi (丼, lit. ...

• Katsudon - deep-fried breaded cutlet of pork (tonkatsudon), chicken (chicken katsudon) or fish (e.g., magurodon)
• Oyakodon - (Parent and Child) Usually chicken and egg but sometimes salmon and salmon roe
• Gyūdon - seasoned beef
• Tempuradon - battered, deep fried bite-sized foods

Tonkatsu (豚カツ, とんかつ, or トンカツ), invented in the 1930s, is one of the most popular dishes in Japan. ... Binomial name Gallus gallus (Linnaeus, 1758) A chicken is a type of domesticated bird which is usually raised as a type of poultry. ... Oyakodon (親子丼, lit. ... Yoshinoyas beef bowl Gyūdon (牛丼), often literally translated into English as beef bowl, is a Japanese dish consisting of a big bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with soy sauce and mirin. ... Tempura Tempura (Japanese 天麩羅, てんぷら) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ...

Grilled and Pan-Fried dishes (Yakimono)

• Gyoza - Chinese dumplings (potstickers), usually filled with pork and vegetables
• Hamachi Kama - grilled yellow tail tuna jaw and cheek bone
• Kushiyaki - meat and vegetable kebabs
• Okonomiyaki - pan-fried batter cakes with various savory toppings (see also Okonomiyaki restaurants)
• Omu-Raisu - a fried ketchup-flavored rice sandwiched with a thinly spread beaten egg or covered with a plain egg omelette.
• Omu-Soba - an omelette with yakisoba as its filling
• Takoyaki - a spherical, fried dumpling consisting primarily of octopus and batter
• Teriyaki - grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce.
• Unagi, including kabayaki - grilled eel
• Yakisoba - Japanese style fried noodles
• Yakitori - chicken kebabs

Jiaozi (Trad. ... A man prepares okonomiyaki in a restaurant in Hiroshima, Japan Okonomiyaki (お好み焼き) is a type of Japanese pan-fried batter cake with various ingredients. ... An Okonomiyaki restaurant or okonomiyaki-ya is a restaurant serving the Japanese dish okonomiyaki (meaning cook what you like). ... Yakisoba (焼きそば), lit. ... Square takoyakiki with 16 molds Takoyaki (たこ焼き, タコ焼き or 蛸焼き, literally fried or baked octopus) is a popular Japanese dumpling made of batter, octopus, tenkasu, pickled ginger, konnyaku, and leek, topped with okonomiyaki sauce, green laver (aonori), and mayonnaise. ... Teriyaki (照り焼き, テリヤキ) is a Japanese cooking technique where fish or meat that has been cut or sliced is broiled or grilled in a sweet soy sauce marinade. ... Unagi is the name of a monstrously large eel from the video game Super Mario 64. ... Juvenile American eels An eel is any of the fishes in the order Anguilliformes. ... Yakisoba (焼きそば), lit. ... Yakitori (焼き鳥, やきとり), lit. ...

Nabemono (One Pot Cooking)

• Sukiyaki - mixture of noodles, thinly sliced beef, egg and vegetables boiled in a special sauce made of fish broth, soy sauce, sugar and sake.
• Shabu-shabu - noodles, vegetables and shrimp or thinly sliced beef boiled in a thin stock and dipped in a soy or sesame sauce before eating
• Motsunabe - cow intestine, hakusai (bok choi) and various vegetables are cooked in a light soup base
• Kimuchinabe - similar to motsunabe, except with a kimuchi base and using thinly sliced pork. Kimchi is a traditional Korean dish, but it has also become very popular in Japan, particularly in the southern island of Kyushu, which is situated closest to South Korea.
• Oden

Nabemono (鍋物, なべ物, nabe a big pot + mono stuff) refers to a class of Japanese dishes known as Nabe refers to a traditional Japanese clay pot used for cooking one-pot stews or meals over a fire. ... Sukiyaki Sukiyaki (鋤焼 or more commonly すき焼き) is a Japanese dish in the nabemono-style (one-pot), consisting of thinly sliced beef, tofu, konnyaku noodles, leeks, onions, Chinese cabbage, and enoki mushrooms among others. ... Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese dish prepared nabemono style, and consists of thinly sliced meat and vegetables usually served with dipping sauces. ... Kimchi or Gimchi or Kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on cabbage. ... Kyushu region, Japan Kyūshū (九州) is the third largest island of Japan and most southerly and westerly of the four main islands. ... Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. ...

Noodles (Men-rui)

• Soba - thin brown buckwheat noodles served chilled with various toppings or in hot broth
• Ramen - thin light yellow noodle served in hot broth with various toppings; of Chinese origin, it is a popular and common item in Japan
• Udon - thick wheat noodle served with various toppings or in a hot shoyu and dashi broth.
• Champon - yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot broth; originated in Nagasaki as a cheap food for students
• Somen
• Okinawa soba - a wheat-flour noodle often served with sōki, steamed pork

A cook making hand-pulled noodles. ... For the ancient kingdom in Nubia see Alodia Soba served on a zaru Soba (蕎麦) are thin brown buckwheat noodles, usually cooked and served with various toppings and condiments. ... Ramen (ラーメン Rāmen, actually should be written râmen or raamen, if ā is not used; pronounced roughly ) is the Japanese version of the Chinese noodle soup dish lā miàn (拉麵, lit. ... Kake Udon Udon (うどん; rarely 饂飩 or 餛飩) is a type of thick wheat-based noodle popular in Japanese cuisine. ... Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. ... Megane-bashi, the Eyeglasses Bridge Nagasaki  listen (長崎市; -shi) is the capital and the largest city of Nagasaki Prefecture located at the south-western coast of Kyushu, Japan. ... Somen (Japanese: 素麺, そうめん) is a very thin, white Japanese noodle made of wheat flour. ...

Other

• Agedashi Tofu - cubes of deep-fried silken tofu served in hot broth
• Bento or Obento - combination meal served in a wooden box
• Hiyayakko-cold tofu dish
• Osechi - Traditional food eaten at the New Year
• Natto - fermented soybeans, stringy like melted cheese, infamous amongst non-Japanese for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kanto and less so in Kansai.

Agedashi tofu (or agedashi dofu) 揚げ出し豆腐 is a simple Japanese way to serve hot tofu. ... Tofu (also called bean curd, doufu or beancurd) is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk. ... Bento served at restaurant Bentō (弁当, べんとう) is Japanese for a single-portion takeout meal. ... Hiyayakko (冷奴) is a tofu block served cold. ... Osechi (お節) is a traditional Japanese New Year meal. ... Natto eaten on top of rice is always stirred before consumption Nattō (納豆) is a traditional Japanese dish made from fermented soybeans, popular especially at breakfast. ... Kanto can mean: The Kanto region of Japan. ... The Kansai region (関西) of Japan, also known as the Kinki region (近畿地方; Kinki-chihō), lies in the middle of Japans main island, Honshu. ...

Rice (Gohanmono)

• Mochi - rice cake
• Ochazuke - green tea poured over white rice.
• Onigiri - Japanese rice balls
• Sekihan - red rice with Azuki beans
• Kamameshi - rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
• Kare Rice (see also curry) - Introduced from UK in the late 19th century, it became a staple food in Japan.
• Hayashi Rice

Rice Cake Pounding mochi in an usu Making mochi with a modern electronic machine Mochi (餅) is a food prepared from rice and used as an ingredient in several Japanese recipes. ... Ochazuke (お茶漬け, cha tea + zuke) is a very simple Japanese dish where green tea is poured over a bowl of plain rice, roughly in the same proportion as milk over cereal. ... Onigiri Onigiri (お握り) is a Japanese rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ... Sekihan (赤飯) is the Japanese traditional dish for celebrations. ... An Indian chicken curry A curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but found in many other countries. ...

Sashimi

Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish but can be almost anything including beef, horse and chicken. Sashimi (Japanese: 刺身 / Korean: 회 hoe) is a Japanese delicacy primarily consisting of the freshest seafoods thinly sliced served with only a dipping sauce (like soy sauce with wasabi, or ponzu sauce) and a simple garnish like shredded daikon radish. ...

• Basashi - horse meat, sometimes called Sakura
• Fugu - poison blowfish, a uniquely Japanese specialty
• Rebasashi - usually liver of beef

Genera (See list at end of article) Takifugu is a genus of pufferfish, often better known with the Japanese name Fugu (Japanese: 河豚 or 鰒). ...

Soups (Suimono & Shirumono)

• Butajiru - similar to Dangojiru, except with pork being its principle ingredient
• Dangojiru - soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots
• Miso soup - soup made with miso, dashi and seasonal ingredients like fish, kamaboko, onions, clams, potato, etc.
• Sumashijiru - a clear soup made with dashi and seafood

Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted. ... Butajiru is a Japanese soup with made with pork and miso paste. ... Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called dashi into which is dissolved softened miso. ... Miso (味噌) is a thick paste made by fermenting soybeans with kōji ((麹) (Aspergillus oryzae)) and sea salt. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Kamaboko is a variety of Japanese processed seafood products in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Categories: Pages needing attention | Animal stubs ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ...

Sushi

Sushi is vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood. Sushi variations with Kanji names behind. ...

• Nigirizushi - This is sushi with the ingredients on top of a block of rice.
• Makizushi - Translated as "roll sushi," this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.
• Temaki - Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside.
• Chirashi - fresh sea food, vegetables or other ingredients are placed on top of sushi rice in a bowl or dish

Sushi variations with Kanji names behind. ... Sushi variations with Kanji names behind. ... Nori (海苔) is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably and . ... Sushi variations with Kanji names behind. ... Sushi (鮨 or 鮓 or 寿司) is a Japanese dish consisting of vinegared rice combined with other ingredients such as raw fish, raw or cooked shellfish, or vegetables. ... Nori (海苔) is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably and . ... Sushi variations with Kanji names behind. ...

Sweets

• Wagashi - Japanese-style sweets
  • Amanatto
  • Anmitsu- a traditional Japanese dessert.
  • Anpan - bread with sweet bean in the center
  • Dango - rice dumpling
  • Ginbou
  • Hanabiramochi
  • Higashi
  • Hoshigaki - Dried persimmon fruit
  • Imagawayaki - also known as 'Taikoyaki' is a round Taiyaki and fillings are same
  • Kakigori
  • Kompeito - crystal sugar candy
  • Manju - sticky rice surrounding a sweet bean center
  • Matsunoyuki
  • Mochi - steamed sweet rice pounded into a solid mass
  • Oshiruko - a warm, sweet red bean (an) soup with mochi - rice cake
  • Uiro - a steamed cake made of rice flour
  • Taiyaki - a fried, fish-shaped cake, usually with a sweet filling such as an - red bean paste
• Dagashi - Simple Japanese-style sweets
  • Karumetou - Brown sugar cake. Also called Karumeyaki
  • Ramune - Sweet candy that melts in your mouth
  • Sosu Senbei - Thin wafers eaten with soy sauce
  • Umaibou - Puffed corn food with various flavors
• Yogashi - Western-style sweets
  • Kasutera - "Castella" Iberian-style sponge cake
  • Mirucurepu - "mille crepe" - layered crepe
• Other Snack
  • Azuki Ice - vanilla flavored ice cream with sweet azuki beans
  • Hello Panda
  • Macha Ice (Green tea ice cream) - green tea flavored ice cream
  • Pocky

Wagashi (Japanese: 和菓子) is a general term applied to different types of Japanese snacks, especially sweet ones made of sticky rice, fruits, etc. ... Amanattō (甘納豆) is a Japanese confectionery, made of azuki beans or other beans boiled with sugar. ... Anmitsu (あんみつ) is a traditional Japanese dessert popular for many centuries. ... Anpan is a Japanese sweet bun filled with sweet bean. ... Related to mochi, dango (Japanese: 団子) is a Japanese dumpling made from mochiko (rice flour). ... Ginbou is a Japanese Wagashi(Japanese sweets). ... Hanabiramochi is a Japanese sweetmeat (wagashi), usually eaten in the beginning of the year. ... Higashi (干菓子 or 乾菓子, dried snack), is a type of wagashi made from ingredients like flour (wheat, azuki bean, soybean), mizuame, and sugar (wasabon). ... Kakigori (かき氷) is a Japanese dessert made from shaved ice flavored with syrup. ... Kompeito (Japanese:金平糖), a candy, was originally made in Portugal. ... Manju (饅頭, まんじゅう) is a famous confectionery in Japan. ... Sticky rice or glutinous rice is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (). It has been cultivated in this area for 4,000 years. ... Matsunoyuki is a Japanese sweet made by sprinkling grinded caramelo (foam candy) on to a dark green Gyuuhi (Turkish delight) in the shape of a pine tree. ... Rice Cake Pounding mochi in an usu Making mochi with a modern electronic machine Mochi (餅) is a food prepared from rice and used as an ingredient in several Japanese recipes. ... Oshiruko(お汁粉), or shiruko (汁粉) is a traditional Japanese dessert. ... Red bean paste is a food item prepared by boiling azuki beans with sugar. ... Rice Cake Pounding mochi in an usu Making mochi with a modern electronic machine Mochi (餅) is a food prepared from rice and used as an ingredient in several Japanese recipes. ... Uirō (外郎) is a traditional Japanese steamed cake made of rice flour and sugar. ... Taiyaki (たい焼き) is a Japanese waffle-like cake traditionally filled with sweet azuki bean paste (although it can be filled with other things), fried and molded into the shape of a carp. ... Red bean paste is a food item prepared by boiling azuki beans with sugar. ... A Ramune bottle Ramune(ラムネ) is the name given to a group of popular carbonated soft drinks sold in Japan. ... Kasutera (カステラ) is a sponge cake made of sugar, flour, eggs, and starch syrup. ... This article or section should be merged with crêpe Mille Crêpe is a French cake made of many crêpe layers. ... A snack food is seen in Western culture as a type of food that is not meant to be eaten as part of one of the main meals of the day (breakfast, lunch, supper). ... Vanilla is a flavouring, in its pure form known as vanillin, derived from orchids in the genus Vanilla. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Binomial name Vigna angularis (Willd. ... Hello Panda is a somewhat popular brand of Japanese biscuits, manufactured by Meiji. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Pocky (Japanese: ポッキー), pokkī is a snack food produced by the Ezaki Glico Company of Japan. ...

Chinmi

• Uni - Specifically salt-pickled uni.
• Karasumi
• Konowata

Chinmi (珍味), lit. ... Slate pencil urchin (cidaroid) Group of black, long-spined Caribbean sea urchins, Diadema antillarum (Philippi) Sea urchin roe. ... Karasumi (カラスミ) is a specialty of Nagasaki and along with salt-pickled sea urchin roe and Konowata one of the so-called three chinmi of Japan . ...

Japanese influence on other cuisines

United States

Teppanyaki is said to be an American invention, as is the California roll, and while the former has been well received in Japan the latter has not and has, at worst, been termed not sushi by Japanese people. However thanks to some recent trends in American culture such as Iron Chef and Benihana, Japanese culinary culture is slowly fusing its way into American life. Japanese food, which had been quite exotic in the West as late as the 1970s, is now quite at home in parts of the continental United States, and has become an integral part of food culture in Hawaii. Teppanyaki (鉄板焼き) is a type of Japanese cooking. ... Iron Chef is a Japanese television program made by FujiTV. The original Japanese title is Ryori no tetsujin (料理の鉄人, Iron men of cookery). ... When the first Benihana opened in 1964, Japanese cuisine was unknown to the United States and the idea of having a chef prepare a meal at your table was completely unheard of. ... Events and trends Although in the United States and in many other Western societies the 1970s are often seen as a period of transition between the turbulent 1960s and the more conservative 1980s and 1990s, many of the trends that are associated widely with the Sixties, from the Sexual Revolution... State nickname: The Aloha State Other U.S. States Capital Honolulu Largest city Honolulu Governor Linda Lingle Official languages Hawaiian and English Area 28,337 km² (43rd)  - Land 16,649 km²  - Water 11,672 km² (41. ...

Imported and adapted foods

As in most countries, Japan incorporates imported favorites from across the world (mostly from Asia, Europe and to a lesser extent the Americas). Chinese, French, Italian and Spanish cuisine is of particular interest to Japanese people. Many imported foods are made suitable for the Japanese palette by reducing the amount of spice used or changing a part of a recipe (Korean kimchi, originally fermented, was instead pickled minus fermented shrimp). Other changes include substituting the main ingredient or adding an ingredient which might be considered taboo in its country of origin (such as sliced, boiled eggs, sweetcorn, shrimps, Nori, and even mayonnaise sauce instead of tomato sauce on pizza). World map showing location of Asia A satellite composite image of Asia Asia is the central and eastern part of the continent of Eurasia, defined by subtracting the European peninsula from Eurasia. ... World map showing location of Europe A satellite composite image of Europe Europe is geologically and geographically a peninsula, forming the westernmost part of Eurasia. ... The Americas (sometimes referred to as America) is the area including the land mass located between the Pacific Ocean and the Atlantic Ocean, generally divided into North America and South America. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Kimchi or Gimchi or Kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on cabbage. ... A taboo is a strong social prohibition (or ban) relating to any area of human activity or social custom declared as sacred and forbidden; breaking of the taboo is usually considered objectionable or abhorrent by society. ... Egg has multiple meanings. ... Sweetcorn (or sweet corn, also known as sugar corn), is a hybridized variety of maize (Zea mays), specifically bred to increase the sugar content. ... Suborders Not necessary complete list: Aristeidae Penaeidae Sergestidae Sicyoniidae Solenoceridae Nematocarcinidae Atyidae Pasiphaeoidae Rhynocinetidae Campylonotidae Palaemonidae Alpheidae Ogyrididae Hippolytidae Proussidae Pandalidae Crangonidae True shrimp are small, swimming, decapod crustaceans usually classified in the suborder Natantia, found widely around the world in both fresh and salt water. ... Nori (海苔) is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably and . ... In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. ... Tomato sauce is a condiment made with tomatoes, and sometimes also ham, onions, basil, salt, oil, garlic and various spices. ... Pepperoni is one of the most popular toppings on American pizzas. ...

While tales of hearing Japanese people ask, "Do you have McDonald's in America, too?" are probably apocryphal, the Japanese certainly do eat at hamburger chains. Mos Burger is a popular competitor. Other fast-food establishments are similarly popular. These include doughnut and ice-cream shops. Okinawa even has a chain of A&W drive-in restaurants featuring the company's root beer. McDonalds Corporation ( NYSE: MCD) is the worlds largest chain of fast-food restaurants [1]. Although McDonalds did not invent the hamburger or fast food, its name has become nearly synonymous with both. ... Hamburgers often contain lettuce, onions, and other toppings, as shown here. ... MOS Burger is a fast-food restaurant chain originated in Japan. ... Glazed doughnuts A doughnut, or donut, is a deep-fried piece of dough or batter. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Okinawa Prefecture (Japanese 沖縄県; Okinawan Uchinā) is Japans southernmost prefecture, and consists of hundreds of islands known as The Ryūkyū Islands or Ryūkyūs, in an island chain over 1000 km long, which extends southwest from Kyūshū (the southwesternmost of Japans main four islands) to Taiwan, although the northern... A&W restaurant in Page, Arizona A&W is a chain of fast food restaurants distinguished by their draft root beer and root beer floats, made on the premises from concentrate and served in large glass mugs. ... Root beer is a beverage made from some combination of vanilla, cherry tree bark, licorice root, sarsaparilla root, sassafras root bark, nutmeg, anise, and molasses among other things. ...

Washoku and Yōshoku

Imported cuisines and foods from America and Europe are called yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine. Japanese cuisine is called washoku (和食), lit. Japanese cuisine and Chinese cuisine is called Chūkaryōri (中華料理), lit. Chinese recipe.

A number of foreign dishes have been adapted to a degree that they are practically considered Japanese, and are an integral part of any Japanese family menu. Yet, these are still categorized as yōshoku as they were imported. Perhaps the best example is curry rice, which was imported in the 19th century by way of the United Kingdom, and slightly resembles the original Indian dish. Another example is "hamburg steak", which is a ground beef patty (often extended with filler and chopped onions) smothered in gravy and served with a side of white rice and vegetables. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western Cuisine Shop. Yōshoku is also used as a generic term for any foreign cuisines. An Indian chicken curry A curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but found in many other countries. ... Salisbury steak is ground beef served like a traditional steak. ...

Tempura

One of the oldest imported dishes is tempura, although it has been so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered a washoku. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. Since then, the Japanese have extended its ingredients to include almost every sort of seafood and vegetable. Shrimp, eggplant, squash, and carrots are typical ingredients today. Other foods like tempura that are considered "washoku" are, Anpan, Ramen, and Soumen. (15th century - 16th century - 17th century - more centuries) As a means of recording the passage of time, the 16th century was that century which lasted from 1501 to 1600. ...

Fusion Foods

In a constant quest to adopt and expand Japanese cuisine, Japanese have made hundreds of recipes that are distinctly different from the original recipes but still retain the "air" of their origins. For example, "Curry" from India, imported via the United Kingdom, has fused with varieties of foods to make new recipes. Curry made with fish based dashi is poured over udon, making "Kare Udon". It is stuffed into a bun and fried in oil, making "Kare Pan", lit. Curry Bread. According to certain groups of curry eaters in Japan, a proper way to eat curry rice is to pour soy sauce over curry and eat it with pickled vegetables called Fukujinzuke. Other recipes are so exotic by any standard that they remain a local cuisine. In Nagoya, a dish of warm sweet Macha spaghetti noodles with fresh cream, bean jam, ice cream, and fruits is served as a dessert in restaurants. An Indian chicken curry A curry is any of a great variety of distinctively spiced dishes, best-known in Indian and Thai cuisine, but found in many other countries. ... Soy sauce (US) or soya sauce (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). ... Nagoya Castle in June of 2004. ... This article is about the goddess in Celtic mythology. ... Spaghetti is a typical Italian dish comprised of long, thin, round pasta. ... This article is about cream, the food item. ... Red bean paste is a food item prepared by boiling azuki beans with sugar. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Fruit stall in Barcelona, Spain. ...

The last recipe is, by no means, a standard of fusion foods in Japan.

See also

• List of Japanese cooking utensils
• Iron Chef
• Japanese culture
• cuisine
• Cooking
• List of recipes
• Shōkadō bentō
• Japanese New Year

The following items are common Japanese cooking tools used in preparing Japanese cuisine. ... Iron Chef is a Japanese television program made by FujiTV. The original Japanese title is Ryori no tetsujin (料理の鉄人, Iron men of cookery). ... Japanese culture and language Japans isolation until the arrival of the Black Ships and the Meiji era produced a culture distinctively different from any other, and echoes of this uniqueness persist today. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Cooking is the act of preparing food for consumption. ... The recipes are currently being moved to Wikibooks. ... Japanese Lunchbox Shōkadō bentō (松花堂弁当) is a traditional black-lacquered Japanese bento box, a type of lunchbox. ... In ancient times, the Japanese New Year (正月 shōgatsu) followed the same lunisolar calendar as the Chinese or Korean/Vietnamese New Year (at the beginning of spring). ...

References

Tsuji, Shizuo. (1980). Japanese cooking: A simple Art. Kodansha International/USA, New York.

Kumakura Isao, (1999). Table Manners Then and Now, Japanecho (http://www.japanecho.co.jp/), Vol. 27 No. 1.

External links

• Yasuko-san's Home Cooking (http://www.nsknet.or.jp/~chrkaji/yasuko/index_e.html) gives a personal view of traditional recipes and traditional Japanese food.
• The easy way to make Sushi on your own (http://www.sushismile.com/). A lot of recipes and pictures.
• A Japanese Cookbook for Kids (http://web-japan.org/kidsweb/cook.html) has very authentic Japanese dishes (like miso soup) suitable for children to prepare.
• Japanese Food - Japanese Lifestyle (http://www.japaneselifestyle.com.au/food/food.html) detailed information on Japanese food, including Japanese recipes and encyclopaedia of Japanese Food.
• Emiko Kaminuma's Cooking Time (http://www.asahi.co.jp/cooking/cookingE.html)--Recipes from one of Japan's most successful television cooking programs.
• Bob & Angie's Japanese Cooking (http://www.bob-an.com/recipe/English/index_e.html). A site originally hosted by Osaka Gas Company, Bob & Angie's has recipes, cooking advice, information about Japanese ingredients, and much more. No longer updated, but full of useful information.
• The World of Kikkoman (http://www.kikkoman.com/contents/index.html). Official site of Kikkoman Soy Sauce and other Kikkoman products. For information about Japanese cuisine, see their "Food Forum" links.
• Hiroko's Kitchen (http://www.hirokoskitchen.com/). Web site of world-famous author, Hiroko Shimbo, author of The Japanese Kitchen (2001). Harvard Common Press.
• Japanese cuisine basic techniques (http://www.tsuji.ac.jp/hp/gihou/Basic_Techniques/index.html) - Step by step instructions from the Tsuji cooking academy.
• Open Kitchen (http://www.openkitchen.net/index-ef.html) -- Contemporary home cookery recipes with detailed instructions and photographs
• Japanese recipes (http://www.mediterrasian.com/cuisine_of_month_recipes_jap.htm)