This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... For other uses, see Bread (disambiguation). ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... For other uses, see Rice (disambiguation). ... For the computer protocol, see SAUCE. Or see source. ... For other uses, see Soup (disambiguation). ... Not to be confused with Desert. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
Regional cuisines
Asia - Europe - Caribbean South Asia - Latin America Middle East - North America - Africa Other cuisines...
Preparation techniques and cooking items
Techniques - Utensils Weights and measures
See also:
Kitchens - Meals Wikibooks: Cookbook

There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people has diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: // Belarusian cuisine Bulgarian cuisine Czech cuisine Hungarian cuisine Jewish cuisine Polish cuisine Romanian cuisine Russian cuisine Slovak cuisine Slovenian cuisine Ukrainian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Nordic cuisine Danish cuisine Finnish cuisine Icelandic cuisine Lappish... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... Latin American cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food. ... This is a list of food preparation utensils, also known as kitchenware. ... In recipes, quantities of ingredients may be specified by mass (weight), by volume, or by count. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... The following text needs to be harmonized with text in the article History of Japan#Seclusion. ... Year 1868 (MDCCCLXVIII) was a leap year starting on Wednesday (link will display the full calendar) of the Gregorian Calendar (or a leap year starting on Monday of the 12-day slower Julian calendar). ... Cooking is the act of preparing food. ...

Japanese cuisine is known for its emphasis on seasonality of food (旬, shun),^[1] quality of ingredients and presentation. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveler. It has been suggested that this article or section be merged into Seasonal food calendar (Northern_Hemisphere). ...

Food unique to Japan

Japanese cuisine is based on combining staple foods (shushoku, 主食), typically rice or noodles, with a soup, and okazu (おかず) - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavour to the staple food. These are typically flavoured with dashi, miso, and soy sauce and are usually low in fat and high in salt. For other uses, see Rice (disambiguation). ... A cook making hand-pulled noodles. ... For other uses, see Fish (disambiguation). ... Kinnikuman character, see Meat Alexandria. ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... For other uses, see Tofu (disambiguation). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...

A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan, 御飯), a bowl of soup and some tsukemono (pickles). The most standard meal comprises three okazu and is termed ichijū-sansai (一汁三菜; "one soup, three sides"). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. Japanese rice is a variety called Japonica which is characterized by stickiness. ... Tsukemono (漬物) are Japanese pickles. ... Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ... It has been suggested that this article or section be merged with Broiling. ... 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, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... A Deep-fried Twinkie Deep-frying is a cooking method whereby food is submerged in hot oil or fat. ... Look up dressing in Wiktionary, the free dictionary. ... A cookbook is a book that contains information on cooking, and a list of recipes. ...

As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it by Buddhism^{[citation needed]}. However, strictly vegetarian food is rare since even vegetable dishes are flavoured with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is shōjin ryōri (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements. An island nation is a country that is wholly confined to an island or islands. ... A silhouette of a Buddha statue at Ayutthaya, Thailand. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Binomial name (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ... Buddhist cuisine is a kind of cuisine mainly for the believers of Buddhism. ...

Noodles, originating in China, have become an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavourings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century. Look up Noodle in Wiktionary, the free dictionary. ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... Binomial name Fagopyrum esculentum Moench Common buckwheat (Fagopyrum esculentum) is a plant in the genus Fagopyrum (sometimes merged into genus Polygonum) in the family Polygonaceae. ... This article is about the Japanese noodle dish. ... This article is about the traditional Japanese noodle soup. ...

Traditional Japanese table settings

The traditional Japanese table setting has 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 to western style dining tables and chairs by the end of the 20th century.

Traditionally, the rice bowl is placed on the left and the soup bowl on the right. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice and soup are three flat plates to hold the three okazu; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three okazu.

Chopsticks are generally placed at the very front of the tray near the dinner with pointed ends facing left and supported by a chopstick rest, or hashioki (箸置き). For other uses, see Chopsticks (disambiguation). ... A pair of chopsticks made from yew on a wooden chopstick rest A typical Japanese meal: chopsticks on a chopstick rest at the front side of the dishes pointing the left A chopstick rest ) is tableware similar to a spoon rest, used to keep chopsticks away from the table and...

Eating etiquette

• It is customary to say itadakimasu (lit. "I shall receive") before starting to eat a meal, and gochisoosama deshita, ごちそうさまでした (lit. "That was a feast") to the host after the meal and the restaurant staff when leaving.

• Before eating, most dining places will provide either a hot towel or a plastic wrapped wet napkin. This is for cleaning of the hands prior to eating and not after. It is rude to use them to wash the face or any part of the body other than the hands.

• The rice or the soup is eaten by picking the relevant bowl up with the left hand and using chopsticks with the right. Bowls of soup, noodle soup, donburi or ochazuke may be lifted to the mouth but not white rice. Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In particular, soy sauce should never be poured onto rice or soup. Blowing one's nose at the table is considered extremely offensive. Noodles are slurped.

• Chopsticks are never left sticking vertically into rice, as this is how they are ritually offered to the dead. Using chopsticks to spear food, to point, or to pass food into someone else's chopsticks is also frowned upon. It is also very bad manners to bite on your chopsticks.

• When taking food from a communal dish, unless they are family or very close friends, turn the chopsticks around to grab the food; it is considered cleaner. If sharing with someone else, move it directly from one plate to another; passing food from one pair to another is a funeral rite.

• It is customary to eat rice to the last grain. Being a fussy eater is frowned upon, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host. This is a common mistake that visiting business people make.

• Even in informal situations, drinking alcohol starts with a toast (kanpai, 乾杯) when everyone is ready. It is not customary to pour oneself a drink; but rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.

Chazuke (茶漬け) or ochazuke (お茶漬け, from o + cha tea + tsuke moistening) is a simple Japanese dish made by pouring boiling green tea or water over rice roughly in the same proportion as milk over cereal. ...

Japanese ingredients

Rice

For other uses, see Rice (disambiguation). ... Japanese rice is a variety called Japonica which is characterized by stickiness. ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ...

Beans

This article is on the plant. ... Binomial name Vigna angularis (Willd. ... Binomial name (L.) Merr. ...

Eggs

An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... This article or section does not adequately cite its references or sources. ... 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, or in the family Odontophoridae. ...

Flour

For other uses, see Flour (disambiguation). ... Binomial name Erythronium japonicum Decne. ... For other uses, see Kudzu (disambiguation). ... For other uses, see Rice (disambiguation). ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ...

Fruits

• citrus fruits:

Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... Binomial name Citrus × natsudaidai Hayata Amanatsu ) is a yellowish orange citrus fruit, a group of cultivars of natsumikan (Citrus natsudaidai), which were discovered in 1740 in the Yamaguchi prefecture of Japan. ... Binomial name Citrus aurantium L. var daidai (Makino) The daidai (Japanese:橙、臭橙; Chinese:代代花; Korean:ê´‘ê·¤), is an Asian variety of bitter orange. ... The iyokan (伊予柑), also known as anadomikan (穴門みかん), is a Japanese citrus fruit. ... Kabosu fruit Kabosu (カボス, 香母酢) is a Japanese citrus tree and its fruit. ... Species See text The kumquats or cumquats are a group of small fruit-bearing trees in the subgenus Fortunella of the genus Citrus in the flowering plant family Rutaceae, often segregated as a separate genus Fortunella. ... A basket of mikan Cross section Citrus unshiu Marc. ... Natsumikan is a fruit of Japan developed in 1740. ... Sudachi (すだち or スダチ）is a small, round, green citrus fruit that is relatively unknown to the world except in Japan. ... It is a kind of pomelo. ... Species Castanea alnifolia - Bush Chinkapin* Castanea crenata - Japanese Chestnut Castanea dentata - American Chestnut Castanea henryi - Henrys Chestnut Castanea mollissima - Chinese Chestnut Castanea ozarkensis - Ozark Chinkapin Castanea pumila - Allegheny Chinkapin Castanea sativa - Sweet Chestnut Castanea seguinii - Seguins Chestnut * treated as a synonym of by many authors Chestnut (Castanea), including... Binomial name Eriobotrya japonica (Thunb. ... Binomial name Pyrus pyrifolia (Burm. ... Species See text A Persimmon is any of a number of species of trees of the genus Diospyros, and the edible fruit borne by them. ...

Fu (wheat gluten)

A piece of seitan Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from the gluten of wheat. ...

Meats

Meat is animal flesh (mainly muscle tissue) used as food, sometimes with the exception of fish, other seafood, and poultry. ... For other uses, see Beef (disambiguation). ... This article or section does not adequately cite its references or sources. ... Binomial name Equus caballus Linnaeus, 1758 The horse (Equus caballus, sometimes seen as a subspecies of the Wild Horse, Equus ferus caballus) is a large odd-toed ungulate mammal, one of ten modern species of the genus Equus. ... For other uses, see Pork (disambiguation). ...

Mushrooms

For other uses, see Mushroom (disambiguation). ... 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. ... Binomial name Pleurotus eryngii (De Cand. ... Binomial name Tricholoma matsutake Matsutake (松茸, Tricholoma matsutake = syn. ... Binomial name Grifola frondosa (Dicks. ... Nameko is a small, amber-brown mushroom with a slightly gelatinous coating that is enjoyed in miso soup and nabemono. ... Binomial name Pleurotus ostreatus Champ. ... Binomial name Lentinula edodes (Berk. ... Shimeji is a mushroom in Japan that has bunched in the root of the pine. ...

Noodles

Look up Noodle in Wiktionary, the free dictionary. ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... Dried somen noodles Somen Sōmen (Japanese: ; hiragana: そうめん) are very thin, white Japanese noodles made of wheat flour. ... This article is about the traditional Japanese noodle soup. ... This article is about the Japanese noodle dish. ...

Seafood

Every type of seafood imaginable features in Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties. Spaghetti with seafood (Spaghetti allo scoglio). ...

• Finned fish:

• Sea Mammals:

• Shellfish:

• Crab (kani)

• Roe

• Processed seafood:

• Seaweed (see Category:Sea vegetables):

Binomial name (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ... Binomial name Cololabis saira (Brevoort, 1856) The Pacific saury, Cololabis saira, is a saury, a member of the family Scomberesocidae. ... Flounder or flukes are flatfish that live in ocean waters ie. ... Binomial name Seriola quinqueradiata Temminck & Schlegel, 1845 The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a fish in the family Carangidae. ... Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ... Type species Scomber trachurus Linnaeus, 1758 Species See text. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... For other uses, see Tuna (disambiguation). ... Red sea bream is a name given to at least two species of fish of the family Sparidae, Pagrus major and Pagellus bogaraveo. ... Genera Amblyrhynchotes Arothron Auriglobus Canthigaster Carinotetraodon Chelonodon Colomesus Contusus Ephippion Feroxodon Fugu Gastrophysus Javichthys Lagocephalus Liosaccus Marilyna Monotretus Omegaphora Pelagocephalus Polyspina Reicheltia Sphoeroides Takifugu Tetractenos Tetraodon Torquigener Tylerius Xenopterus For species see Genera articles. ... For other uses, see Fugu (disambiguation). ... Sardines in the Pacific An open Sardines can Sardines on a plate grilled Sardines For the hide and seek-like game, see Hide and seek. ... Binomial name Anguilla japonica (Temminck & Schlegel, 1847) The Japanese eel, Anguilla japonica, is a species of eel found in Japan, Korea, the East China Sea and the northern Philippines. ... A kabayaki-don (una-don), Japanese unagi cuisine Unagi (うなぎ) is the Japanese word for freshwater eels, especially the Japanese eel, Anguilla japonica. ... Binomial name Plecoglossus altivelis (Temminck & Schlegel, 1846) This is an article about a fish ayu. For a Japanese singer, see Ayumi Hamasaki. ... Diversity Around 15 species; see list of cetaceans or below. ... Genera See article below. ... Cooked mussels Shellfish is a term used to describe shelled molluscs and crustaceans used as food. ... Superfamilies Penaeoidea Aristeidae Benthesicymidae Penaeidae Sicyoniidae Solenoceridae Sergestoidea Luciferidae Sergestidae Prawns are shrimp-like crustaceans, belonging to the sub-order Dendrobranchiata [1]. Prawns are distinguished from the superficially similar shrimp by the gill structure which is branching in prawns (hence the name, dendro=tree; branchia=gill), but is lamellar in... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ... For other uses, see Squid (disambiguation). ... Orders and Families †Vasseuriina †Vasseuriidae †Belosepiellidae Sepiina †Belosaepiidae Sepiadariidae Sepiidae Cuttlefish are marine animals of the order Sepiida belonging to the Cephalopoda class (which also includes squid, octopuses, and nautiluses). ... For other uses, see Octopus (disambiguation). ... Subclasses Euechinoidea Superorder Atelostomata Order Cassiduloida Order Spatangoida (heart urchins) Superorder Diadematacea Order Diadematoida Order Echinothurioida Order Pedinoida Superorder Echinacea Order Arbacioida Order Echinoida Order Phymosomatoida Order Salenioida Order Temnopleuroida Superorder Gnathostomata Order Clypeasteroida (sand dollars) Order Holectypoida Perischoechinoidea Order Cidaroida (pencil urchins) Sea urchins are small spiny sea creatures... Genera See text. ... For other uses, see Oyster (disambiguation). ... Genera Jasus Linuparus Palinurus Panulirus Spiny lobsters, also known as rock lobsters are a family (Palinuridae) of about 45 species of achelate crustaceans, in the Decapoda Reptantia. ... Superfamilies Dromiacea Homolodromioidea Dromioidea Homoloidea Eubrachyura Raninoidea Cyclodorippoidea Dorippoidea Calappoidea Leucosioidea Majoidea Hymenosomatoidea Parthenopoidea Retroplumoidea Cancroidea Portunoidea Bythograeoidea Xanthoidea Bellioidea Potamoidea Pseudothelphusoidea Gecarcinucoidea Cryptochiroidea Pinnotheroidea * Ocypodoidea * Grapsoidea * An asterisk (*) marks the crabs included in the clade Thoracotremata. ... Species include This crab is known by different names across the globe: In America, snow crab, opilio, and spider crab, as well as bairdi, and tanner crab In Canada, queen crab In Japan, Generally, ずわい蟹 (Zuwai gani) Fukui and Ishikawa Prefectures, えちぜん蟹 (Echizen... Binomial name Erimacrus isenbeckii (Brandt, 1848) The horsehair crab, Erimacrus isenbeckii (Japanese: ケガニ kegani) is a species of crab which is found in the Sea of Okhotsk and the Pacific Ocean and is frequently used in Japanese cuisine. ... Genera Acantholithodes Cryptolithodes Dermaturus Glyptolithodes Hapalogaster Lithodes Lopholithodes Neolithodes Oedignathus Paralithodes Paralomis Phyllolithodes Placetron Rhinolithodes King crabs, also called stone crabs, are a family of crab-like decapod crustaceans chiefly found in cold seas. ... Binomial name Portunus trituberculatus (Miers, 1876) Portunus trituberculatus, the gazami crab, Japanese blue crab or horse crab, is the most widely fished species of crab in the world, with over 300,000 tonnes being caught annually, 98% of it off the coast of China [1]. is found from Hokkaidō to... Salmon roe at the Shiogama seafood market in Japan Look up Roe in Wiktionary, the free dictionary. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Species Pollachius pollachius Pollachius virens Pollock (or pollack, pronounced the same and listed first in most UK and US dictionaries) is the common name used for either of the two species of marine fish in the Pollachius genus. ... Genera Cheilopogon Cypselurus Danichthys Exocoetus Fodiator Hirundichthys Oxyporhamphus Parexocoetus Prognichthys The Execoetidae or flyingfishes are a marine fish family comprising about 70 species grouped in 7 to 9 genera. ... Chikuwa () is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Niboshi (煮干し) are Japanese dried baby sardines (sometimes translated as anchovies). ... [[[[[[ == Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: ; literally fish puree/slurry, Japanese: 擂り身, lit. ... Satsuma age is fish cake that has been fried food in Kagoshima. ... Ascophyllum nodosum exposed to the sun in Nova Scotia, Canada Dead Mans Fingers (Codium fragile) off Massachusetts coast For the band, see; Seaweed (band) For the rock musician, see; Seaweed (musician) Seaweeds are any of a large number of marine benthic algae. ... Hijiki or hiziki (Japanese: 鹿尾菜 or 羊栖菜) (Sargassaceae), is a type of edible seaweed commonly found on rocky coastlines. ... Konbu (昆布, 恨布) Laminaria japonica is an edible specie of kelp widely eaten in Japan. ... Nori. ... Binomial name (Harvey) Suringar, 1873 Wakame ), Undaria pinnatifida, is a type of edible kelp. ...

Soy products

(see also Category:Tofu)

• Tofu

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. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... 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). ... For other uses, see Tofu (disambiguation). ... Koyadofu is named after a temple on Koya Mountain, where it is said to have originated from. ... Wikipedia does not have an article with this exact name. ... Ganmodoki Ganmodoki ) is a fried tofu dumpling vegetables, egg white and sesame seeds ingredients then fried. ... Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. ... A can of Yeos soy milk, poured into a glass Soymilk (also called soya milk or soybean milk, and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. ... Yuba (tāngyè in Chinese) (湯葉) or tofu skin is a Japanese and Chinese food product made from soybeans. ...

Vegetables

See also Category:Japanese ingredients. 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. ... Binomial name L. The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... “Aubergine” redirects here. ... Binomial name Petasites japonicus Maxim. ... 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. ... Inflorescence Greater burdock (Arctium lappa) is a biannual plant of the Asteraceae family, cultivated in gardens for its root used as a vegetable. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... 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. ... Binomial name (L.) R. Wilczek Synonyms Phaeolus aureus Roxb. ... Binomial name (L.) Merr. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ... Species Nelumbo lutea (American Lotus) Nelumbo nucifera (Sacred Lotus) Nelumbo is a genus of water flowers commonly known as lotus (Hindi: कमल) and the only genus in the family Nelumbonaceae. ... 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 Spinacia oleracea L. Percentages are relative to US recommendations for adults. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Genera Many, see text Bamboos are a group of woody perennial evergreen plants in the true grass family Poaceae, subfamily Bambusoideae, tribe Bambuseae. ... Tsukemono (漬物) are Japanese pickles. ...

Japanese flavourings

It is not generally thought possible to make authentic Japanese food without shōyu (soy sauce), miso and dashi. Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...

• Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to make dashi stock.
• Negi (welsh onion), onions, garlic, nira (Chinese chives), rakkyō (a type of scallion).
• Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress.
• Shōyu (soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake.
• Wasabi (and imitation wasabi from horseradish), karashi (hot mustard), red pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus peel, and honeywort (called mitsuba).

Less traditional, but widely used ingredients include: Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Katsuobushi shavings from a package Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; lit. ... Binomial name (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ... Niboshi (煮干し) are Japanese dried baby sardines (sometimes translated as anchovies). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... For other uses, see Onion (disambiguation). ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... Chinese Sesame Oil White sesame seeds Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ... Gomashio (ごま塩) is a natural flavoring, similar to furikake, made from unhulled sesame seeds (ごま, goma) and salt (å¡©, shio). ... Furikake 振り掛け (ふりかけ) is any dry Japanese condiment meant to be sprinkled on top of rice. ... For other uses, see Walnut (disambiguation). ... Binomial name L. This article is about the legume. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Mirin (kanji: 味醂; hiragana: みりん) is an essential condiment used in Japanese cuisine, with a slightly sweet taste. ... This article is about sugar as food and as an important and widely-traded commodity. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Sake barrels at Itsukushima Shrine. ... Binomial name Matsum. ... Binomial name P.G. Gaertn. ... Karashi ) is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ... Species C. annuum (incl. ... For other uses, see Ginger (disambiguation). ... Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... It has been suggested that this article or section be merged into Cryptotaenia. ... It has been suggested that Honeywort be merged into this article or section. ...

• Monosodium glutamate, which is often used by chefs and food companies as a cheap flavor enhancer. It may be used as a substitute for kombu, which is a traditional source of free glutamate
• Japanese-style Worcestershire sauce, often known as simply "sauce", thicker and fruitier than the original, is commonly used as a table condiment for okonomiyaki (お好み焼き), tonkatsu (トンカツ), croquette ("korokke", コロッケ) and the like.
• Japanese mayonnaise is used with salads, okonomiyaki (お好み焼き), yaki soba (焼きそば) and sometimes mixed with wasabi or soy sauce.

This article is about monosodium glutamate as a food additive. ... Glutamate is the anion of glutamic acid. ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ...

Common Japanese staple foods (Shushoku)

Tamago kake gohan (left), Tsukemono and Miso-shiru (miso soup)

Image File history File linksMetadata Download high resolution version (3084x2056, 1371 KB) ファイルの概要 日本の伝統的な卵かけご飯。 w:en:Tamago kake gohan 卵かけご飯だけでも十分旨いが、漬物とお吸い物があればより旨く食べれる。 ちなみに俺が今日撮影したもの。 Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Japanese cuisine Tamago kake gohan Metadata This file contains additional information, probably... Image File history File linksMetadata Download high resolution version (3084x2056, 1371 KB) ファイルの概要 日本の伝統的な卵かけご飯。 w:en:Tamago kake gohan 卵かけご飯だけでも十分旨いが、漬物とお吸い物があればより旨く食べれる。 ちなみに俺が今日撮影したもの。 Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Japanese cuisine Tamago kake gohan Metadata This file contains additional information, probably... Tamago kake gohan (egg sauce over rice) is a popular Japanese breakfast food consisting of boiled rice topped or mixed with raw egg and—optionally—soy sauce. ... Tsukemono (漬物) are Japanese pickles. ... Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ...

Rice (gohanmono, 御飯もの)

Rice served in Japan is of the short-grain Japonica variety. In a traditional Japanese setting (e.g. served in a conic bowl) it is known as gohan (御飯) or meshi (飯, generally only males say meshi). In western-influenced dishes, where rice is often served on the plate (such as curries) it is called raisu (ライス, after the English word "rice".) Japanese rice is a variety called Japonica which is characterized by stickiness. ...

• Gohan or Meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/meshi (昼御飯, 昼飯, lunch), and Ban gohan/meshi (晩御飯, 晩飯, dinner). Some alternatives are:

• Genmai gohan (玄米御飯): white rice cooked with brown rice
• Okowa (おこわ): cooked glutinous rice
• Mugi gohan/meshi (麦御飯, 麦飯): white rice cooked with barley
• Soy-flavored raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast
• Ochazuke: hot green tea or dashi poured over cooked white rice, often with various savoury ingredients
• Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches.
• Takikomi gohan: Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
• Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
• Sekihan: red rice. white rice cooked with azuki beans to Glutinous rice

• Japanese curry: Introduced from UK in the late 19th century, "curry rice" (karē raisu カレーライス) is now one of the most popular dishes in Japan. It is not as spicy as its Indian counterpart.
• Hayashi rice: thick beef stew on rice; origin of the name is unknown
• Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō

• Mochi: glutinous rice cake
• Chāhan: fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived

White rice is the common term for milled rice which has had its husk, bran, and germ removed. ... Percentages are relative to US recommendations for adults. ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... Tamago kake gohan (egg sauce over rice) is a popular Japanese breakfast food consisting of boiled rice topped or mixed with raw egg and—optionally—soy sauce. ... Nori. ... Furikake 振り掛け (ふりかけ) is any dry Japanese condiment meant to be sprinkled on top of rice. ... Chazuke (茶漬け) or ochazuke (お茶漬け, from o + cha tea + tsuke moistening) is a simple Japanese dish made by pouring boiling green tea or water over rice roughly in the same proportion as milk over cereal. ... Onigiri Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ... Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with soy sauce and boiled with various ingredients. ... Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Kamameshi (釜飯) is a traditional Japanese rice dish cooked in an iron pot with various kinds of meat, seafood, and vegetables. ... Sekihan (赤飯) is the Japanese traditional dish for celebrations. ... Binomial name Vigna angularis (Willd. ... Glutinous rice ( or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. ... A serving of Japanese curry and rice Curry , sometimes called カリー karÄ«) is one of the most popular dishes in Japan. ... Hayashi rice is a dish popular in Japanese family restaurants. ... A typical serving of omurice Omurice (Omu-raisu オムライス) is a contemporary Japanese dish consisting of an omelet made with fried rice. ... The modern skyline of Tokyo is highly decentralized. ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... Fried rice (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. ... Fried rice (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. ...

Congee

• Kayu or Okayu: rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals
• Zosui (Zōsui, 雑炊) or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice

Rice congee is a type of rice porridge that is eaten in many Asian countries. ... Rice congee is a type of Asian rice porridge known as zhōu (粥 or juk in several Chinese dialects and Korean, and pronounced kayu in Japanese). ... ‹ The template below is being considered for deletion. ... Egg drop can refer any one of the following things: Egg drop soup, a Chinese soup dish. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Risotto prepared with mushrooms and scallions. ...

Donburi

A one-bowl lunchtime dish, consisting of a donburi (どんぶり, big bowl) full of hot steamed rice with various savory toppings: Donburi (丼, lit. ...

• Katsudon: donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
• Tekkadon: donburi topped with tuna sashimi
• Oyakodon (Parent and Child): donburi topped with chicken and egg (or sometimes salmon and salmon roe)
• Gyūdon: donburi topped with seasoned beef
• Tendon: donburi topped with tempura (battered shrimp and vegetables).
• Unadon: donburi topped with broiled eel with vegetables.

A typical serving at a Japanese restaurant A katsudon (カツ丼) is a popular Japanese food; it is a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. ... Typical Japanese Tonkatsu, served in Seoul, Korea. ... This article or section does not adequately cite its references or sources. ... Tekkadon(鉄火丼) is a rice bowl topped with tuna and salmon sashimi. ... Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ... Oyakodon Oyakodon ), literally parent-and-child donburi, is a Japanese donburi, or rice bowl dish, in which chicken, egg, green onion, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. ... Drivein Gyudon (at Honshu Shikoku contact bridge, Awaji service area) Sukiya is a major gyudon chain in Japan. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... A kabayaki-don (una-don), Japanese unagi cuisine Unagi (うなぎ) is the Japanese word for freshwater eels, especially the Japanese eel, Anguilla japonica. ...

Sushi

Sushi comes from Japan and is a vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood. This article is about Japanese cuisine. ...

• Nigiri-sushi: This is sushi with the ingredients on top of a block of rice.
• Maki-zushi: 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. Sometimes referred to as a "hand-roll".
• Chirashi: Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.

Nori. ... 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. ...

Sake

Sake is a rice wine that typically contains 12~20% alcohol and is made by multiple fermentation of rice. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called sakana or otsumami. Sake barrels at Itsukushima Shrine. ... Rice wine refers to alcoholic beverages made from rice. ... This article does not cite any references or sources. ... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Sakana (è‚´)is a Japanese term referring to food eaten as an accompaniment to alcohol. ...

Noodles (men-rui, 麺類)

Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. A cook making hand-pulled noodles. ...

Soba with sliced duck breast, negi (scallions) and mitsuba

• Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
  • Soba: thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below).
  • Udon: thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
  • Somen: thin wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.

• Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
  • Ramen: thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as Shina-soba (支那そば) or Chuka-soba (中華そば) (both mean "Chinese-style soba")
  • Champon: yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students

• Okinawa soba: thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
• Yaki soba: Fried Chinese noodles
• Yaki udon: Fried udon noodles

Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 172 KB, MIME type: image/jpeg) Original photograph. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 172 KB, MIME type: image/jpeg) Original photograph. ... Chopped up Spring Onion The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... Species See text. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... This article is about the prefecture. ... This article is about the Japanese noodle dish. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... A serving of Japanese curry and rice Curry , sometimes called カリー karÄ«) is one of the most popular dishes in Japan. ... Dried somen noodles Somen Sōmen (Japanese: ; hiragana: そうめん) are very thin, white Japanese noodles made of wheat flour. ... This article is about the traditional Japanese noodle soup. ... Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. ... Nagasaki ) ( ) is the capital and the largest city of Nagasaki Prefecture in Japan. ... Okinawa soba (Japanese: 沖縄そば) is a type of noodle soup eaten in Okinawa. ... This article is about the prefecture. ... Sōki (Japanese: ソーキ) is a specialty of the cuisine of Okinawa Prefecture, Japan. ... Yakisoba Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... Yakiudon are thick, smooth, white Japanese noodles eaten with a special` sauce, meat and vegetables. ...

Bread (pan, パン)

Bread (the word "pan" is derived from the Portuguese pão) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 19th century it has become common.

• Curry bread (karē pan): deep fried bread filled with Japanese curry sauce.
• Anpan: sweet bun filled with red bean(anko) paste.
• Yakisoba-pan: bread roll sandwich with yakisoba (fried noodles and red pickled ginger) filling.
• Katsu-sando: sandwich with tonkatsu (breaded pork cutlet) filling.

Curry bread (カレーパン karē pan) is a popular Japanese food. ... A serving of Japanese curry and rice Curry , sometimes called カリー karī) is one of the most popular dishes in Japan. ... Anpan is a Japanese sweet bun filled with sweet bean. ... Japanese name Kanji: Korean name Hangul: Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating in China. ... Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... Typical Japanese Tonkatsu, served in Seoul, Korea. ...

Common Japanese main and side dishes (okazu, おかず)

Deep-fried dishes (agemono, 揚げ物)

Ebi tempura.

• Karaage: bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya food, also often available in convenience stores.
• Korokke (croquette): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
• Kushikatsu: skewered meat, vegetables or seafood, breaded and deep fried.
• Tempura: deep-fried vegetables or seafood in a light, distinctive batter.
• Tonkatsu: deep-fried breaded cutlet of pork (chicken versions are called chicken katsu).

Image File history File linksMetadata Download high-resolution version (825x690, 595 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Japanese cuisine User:Chensiyuan Metadata This file contains additional information, probably added from the digital camera or scanner... Image File history File linksMetadata Download high-resolution version (825x690, 595 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Japanese cuisine User:Chensiyuan Metadata This file contains additional information, probably added from the digital camera or scanner... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Karaage Karaage is Japanese-style fried chicken. ... typical food at an izakaya An izakaya (居酒屋) is a common kind of Japanese bar or restaurant, also found in cosmopolitan cities throughout the world, popular in Japan for after-work drinking. ... Korokke Korokke (Japanese: コロッケ) is a Japanese deep fried dish originally related to a French dish, croquette. ... Cylindrical croquettes. ... An example of kushi. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Typical Japanese Tonkatsu, served in Seoul, Korea. ...

Grilled and pan-fried dishes (yakimono, 焼き物)

Yakitori being cooked

• Gyoza: Chinese ravioli-dumplings (potstickers), usually filled with pork and vegetables and pan-fried.
• Kushiyaki: skewers of meat and vegetables.
• Okonomiyaki: savory pancakes with various meat and vegetable ingredients, flavoured with the likes of Worcestershire sauce or mayonnaise.
• Takoyaki: a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack.
• Teriyaki: grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce.
• Unagi, including Kabayaki: grilled and flavored eel.
• Yakiniku ("grilled meat"): may refer to several things
  • "Korean BBQ" - Bite-sized pieces of meat (usually beef) grilled, usually at the table, originating from Korean galbi and bulgogi.
  • Horumonyaki ("offal-grill"): similar homegrown dish, but using offal
  • Genghis Khan barbecue: barbecued lamb or mutton, with various seafoods and vegetables. A speciality of Hokkaidō.
• Yakitori: barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal.
• Yakizakana: flame-grilled fish, often served with grated daikon. One of the most common dishes served at home.

Image File history File links Download high resolution version (1112x1590, 1228 KB) File links The following pages link to this file: Yakitori ... Image File history File links Download high resolution version (1112x1590, 1228 KB) File links The following pages link to this file: Yakitori ... Yakitori being cooked Yakitori (焼き鳥, やきとり), lit. ... Jiaozi (Trad. ... A man prepares okonomiyaki at in a restaurant in Hiroshima, Japan Cheese (above) and shrimp okonomiyaki fully seasoned with sauce, mayonnaise, katsuobushi and aonori in Osaka, Japan Lantern beckons the unwary tourist into an okonomiyaki restaurant Okonomiyaki ) is a pan-fried Japanese dish cooked with various ingredients. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... A Boat of Takoyaki Square takoyaki pan with 16 molds Takoyaki ) (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originated in Osaka. ... Chicken teriyaki. ... A kabayaki-don (una-don), Japanese unagi cuisine Unagi (うなぎ) is the Japanese word for freshwater eels, especially the Japanese eel, Anguilla japonica. ... Kabayaki ) is a generic Japanese term for a dish of seafood which is filleted, boned and dipped in a sweet soy sauce-base sauce before broiled on a grill. ... Suborders See text for suborders and families. ... Yakiniku at a yakiniku-ya. ... Galbi or kalbi is a Korean dish made from beef short ribs, though it can also be made with pork ribs. ... Bulgogi with Banchan Bulgogi is one of Koreas most popular beef dishes. ... Horumonyaki (Japanese: ホルモン焼き) is a type of Japanese cuisine made from beef or pork giblets. ... For other uses, see Genghis Khan (disambiguation). ...   literally North Sea Circuit, Ainu: Mosir), formerly known as Ezo, Yezo, Yeso, or Yesso, is Japans second largest island and the largest of its 47 prefectural-level subdivisions. ... Yakitori being cooked Yakitori (焼き鳥, やきとり), lit. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ...

Nabemono (one pot "steamboat" cooking, 鍋物)

Nabemono includes: sukiyaki in udonsuki-style and raw eggs in bowls. ...

• Oden: surimi, boiled pork and beans, mutton, etc. simmered in broth. Common wintertime food and often available in convenience stores.
• Motsunabe: beef offal, Chinese cabbage and various vegetables cooked in a light soup base.
• Shabu-shabu: hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating.
• Sukiyaki: thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it.
• Tecchiri: hot pot with blowfish and vegetables, a specialty of Osaka.

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. ... [[[[[[ == Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: ; literally fish puree/slurry, Japanese: 擂り身, lit. ... motsunabe Motsunabe (Japanese: もつ鍋) is a type of nabemono, a sort of Japanese cuisine, which made from beef or pork offal. ... Scrapple sandwich at the Delaware state fair Offal is the entrails and internal organs of a butchered animal. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... 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. ... Sukiyaki Closeup of bowl This article refers to the food. ...

Nimono (stewed dishes, 煮物)

• Kakuni: chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as rafuti.
• Nikujaga: beef and potato stew, flavoured with sweet soy
• Nizakana: fish poached in sweet soy (often on the menu as "nitsuke")
• sōki: Okinawan dish of pork stewed with bone

Kakuni is a boiled pork dish in Japan. ... Nikujaga (Japanese:肉じゃが) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy, sometimes with ito konnyaku and vegetables. ... Sōki (Japanese: ソーキ) is a specialty of the cuisine of Okinawa Prefecture, Japan. ...

Itamemono (stir-fried dishes, 炒め物)

Stir-frying is not a native method of cooking in Japan, however mock-Chinese stir fries such as yasai itame (stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include:

• Chanpurū: A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū.
• Kinpira gobo: Thin sticks of greater burdock (gobo, ゴボウ) and other root vegetables stir-fried and braised in sweetened soy.

Gōyā chanpurÅ« ChanpurÅ« ) is a form of popular Okinawan stir fry dish, generally containing vegetables, tōfu, and some kind of meat or fish. ... This article is about the prefecture. ... It has been suggested that Foo qua be merged into this article or section. ... Kinpira (Japanese: 金平) is a Japanese cooking style that can be summarised as a technique of sauté and simmer. It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hiziki and other foods including tofu and seitan. ... Inflorescence Greater burdock (Arctium lappa) is a biannual plant of the Asteraceae family, cultivated in gardens for its root used as a vegetable. ...

Sashimi

Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include: Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ... Binomial name Matsum. ...

• Fugu: sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed.
• Ikizukuri: live sashimi
• Tataki (ja:たたき): raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped fish, spiced with the likes of chopped spring onions, ginger or garlic paste.
• Basashi (ja:馬刺し): horse meat sashimi, sometimes called sakura (桜), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto.[1] Basashi features on the menu of many izakayas, even on the menus of big national chains.
• Torisashi: chicken breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures.
• Rebasashi: usually liver of calf, completely raw (rare version is called "aburi" (あぶり)), usually dipped in salted sesame oil rather than soy source.
• Shikasashi: deer meat sashimi, a rare delicacy in certain parts of Japan, frequently causes acute hepatitis E by eating hunted wild deer.^[2]

For other uses, see Fugu (disambiguation). ... Genera Amblyrhynchotes Arothron Auriglobus Canthigaster Carinotetraodon Chelonodon Colomesus Contusus Ephippion Feroxodon Fugu Gastrophysus Javichthys Lagocephalus Liosaccus Marilyna Monotretus Omegaphora Pelagocephalus Polyspina Reicheltia Sphoeroides Takifugu Tetractenos Tetraodon Torquigener Tylerius Xenopterus For species see Genera articles. ... In Japanese cuisine, ikizukuri (, lit. ... Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. ... Binomial name (Linnaeus, 1758) The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. ... For other uses, see Beef (disambiguation). ... Musculature of horse Horse meat is the culinary name for meat cut from a horse. ... This article is about cherry blossoms and their cultural significance to the Japanese. ... Shinano (信濃国; -no kuni) is an old province of Japan that is now present day Nagano prefecture. ... Hepatitis E is an acute viral hepatitis (liver inflammation) caused by infection with a virus called hepatitis E virus (HEV). ...

Soups (suimono (吸い物) and shirumono (汁物))

Soups include: For other uses, see Soup (disambiguation). ...

• Miso soup: soup made with miso dissolved in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu.
• Tonjiru: similar to Miso soup, except that pork is added to the ingredients
• Dangojiru: soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots
• Imoni: a thick taro potato stew popular in Northern Japan during the autumn season
• Sumashijiru: a clear soup made with dashi and seafood
• Zoni: soup containing mochi rice cakes along with various vegetables and often chicken. It is usually eaten at New Years Day.
• Kiritanpo: freshly cooked rice is pounded, formed into cylinders around cryptomeria skewers, and toasted at an open hearth. The kiritanpo are used as dump-lings in soups.

Miso soup with miso, wakame, negi and aburaage Miso soup packets Miso soup ) is a traditional Japanese soup consisting of a stock called dashi into which is mixed softened miso paste. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Tonjiru or Butajiru (豚汁) - both literary mean pig/pork soup - is a Japanese soup with made with pork and miso paste. ... There are very few or no other articles that link to this one. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Zoni soup (ja: 雑煮, zōni) (or o-zoni) is a Japanese soup meal mainly eaten with rice cakes (mochi), and is nowadays generally eaten on New Years Day (shogatsu). ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... Kiritanpo（きりたんぽ） is Japanese dish. ...

Pickled or salted foods

A stall selling a variety of pickled and cured foods including squid, cabbage and daikon at a Tokyo supermarket.

These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges. Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (768 × 1024 pixel, file size: 172 KB, MIME type: image/jpeg) Japanese pickles on sale at a stall inside a Tokyo supermarket I, the copyright holder of this work, hereby release it into the public domain. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (768 × 1024 pixel, file size: 172 KB, MIME type: image/jpeg) Japanese pickles on sale at a stall inside a Tokyo supermarket I, the copyright holder of this work, hereby release it into the public domain. ... 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. ... In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Sake barrels at Itsukushima Shrine. ...

• Ikura: salt cured salmon caviar.
• Mentaiko: salt-cured pollock roe.
• Shiokara: salty fermented viscera.
• Tsukemono: pickled vegetables, hundreds of varieties and served with most rice-based meals.
  • Umeboshi: small, pickled ume fruit. Usually red and very sour, often served with bento lunch boxes or as a filling for onigiri.
• Tsukudani: Very small fish, shellfish or seaweed stewed in sweetened soy for preservation.

Salmon roe at the Shiogama seafood market in Japan Look up Roe in Wiktionary, the free dictionary. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Mentaiko Mentaiko (Kanji: 明太子) is the marinated roe of the pollock, and is one of the common ingredients used in Japanese cuisine. ... Species Pollachius pollachius Pollachius virens Pollock (or pollack, pronounced the same and listed first in most UK and US dictionaries) is the common name used for either of the two species of marine fish in the Pollachius genus. ... Salmon roe at the Shiogama seafood market in Japan Look up Roe in Wiktionary, the free dictionary. ... In Japanese cuisine, shiokara (塩辛) is a food made from various marine animals that consists of small pieces of the animals meat in a brown viscous paste of the animals heavily salted, fermented viscera. ... In anatomy, the viscera are the internal organs of an animal, in particular the internal organs of the head, thorax and abdomen. ... Tsukemono (漬物) are Japanese pickles. ... Umeboshi Umeboshi (Japanese: 梅干; literally dried ume) are pickled umes. ... Binomial name Prunus mume Siebold & Zucc. ... This article or section does not adequately cite its references or sources. ... Onigiri Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ... Tsukudani is small seafood, meat or seaweed that has been cooked in soy sauce and mirin. ...

Miscellaneous

• Agedashi dofu: cubes of deep-fried silken tofu served in hot broth.
• Bento or Obento: combination meal served in a wooden box, usually as a cold lunchbox.
• Chawan mushi: meat (seafood and/or chicken) and vegetables steamed in egg custard.
• Edamame: boiled and salted pods of soybeans, eaten as a snack, often to accompany beer.
• Himono: dried fish, often aji (鯵, Japanese jack mackerel). Traditionally served for breakfast with rice, miso soup and pickles.
• Hiyayakko: chilled tofu with garnish.
• Natto: fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kantō and Tōhoku but slowly gaining popularity in other regions which Natto was not as popular
• Ohitashi: boiled greens such as spinach, chilled and flavoured with soy sauce, often with garnish.
• Osechi: traditional foods eaten at New Year.
• Sunomono: vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar.

Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi dōfu) is a Japanese way to serve hot tofu. ... For other uses, see Tofu (disambiguation). ... This article or section does not adequately cite its references or sources. ... Chawanmushi at a Kyoto style restaurant in Honolulu, Hawaii Chawanmushi (lit tea cup (Chawan) steam, steamed in a tea bowl) is an egg custard dish found in Japan that uses the seeds of ginkgo. ... 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. ... Hiyayakko (冷奴) is a tofu block served cold. ... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... Kantō region, Japan The Kantō region (Japanese: 関東地方, Kantō-chihō) is a geographical area of Honshū, the largest island in Japan. ... Tohoku region, Japan Cast-iron teapots like this one sit atop stoves during the long winters in Tohoku. ... Osechi (お節) is a traditional Japanese New Year meal. ... Namasu ) is a dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinaded in rice vinegar (su) for several hours, pickling them slightly. ... Binomial name (Harvey) Suringar, 1873 Wakame ), Undaria pinnatifida, is a type of edible kelp. ... Rice vinegar is a vinegar made from fermented rice or rice wine in China and Japan. ...

Chinmi

Chinmi are regional delicacies, and include: Chinmi (珍味), lit. ...

• Ankimo
• Karasumi
• Konowata
• Uni: Specifically salt-pickled sea urchin

Although most Japanese eschew eating insects, in some regions, locust (inago, ja:イナゴ)[2] and bee larvae (hachinoko, ja:蜂の子)[3] are not uncommon dishes. The larvae of species of caddisflies and stoneflies (zaza-mushi, ja:ざざむし), harvested from the Tenryū river as it flows through Ina, Nagano, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar.[4] Japanese clawed salamander (Hakone Sanshōuo, ja:ハコネサンショウウオ, Onychodactylus japonicus) is eaten as well in Hinoemata, Fukushima in early summer. Ankimo ) is a Japanese dish made with monkfish liver. ... 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 . ... Konowata: made of cured sea cucumber entrails from which they extract, salt, and cure. ... Subclasses Euechinoidea Superorder Atelostomata Order Cassiduloida Order Spatangoida (heart urchins) Superorder Diadematacea Order Diadematoida Order Echinothurioida Order Pedinoida Superorder Echinacea Order Arbacioida Order Echinoida Order Phymosomatoida Order Salenioida Order Temnopleuroida Superorder Gnathostomata Order Clypeasteroida (sand dollars) Order Holectypoida Perischoechinoidea Order Cidaroida (pencil urchins) Sea urchins are small spiny sea creatures... Desert locust Nymph of Locust Schistocera americana with distinct wing-rudiments Desert Locust Schistocerca gregaria Locust from the 1915 Locust Plague For other uses, see Locust (disambiguation). ... Suborders [1] Annulipalpia Spicipalpia Integripalpia Caddisflies (Order Trichoptera, from trich, hair, and ptera, wings) are small moth-like insects having two pairs of hairy membranous wings. ... Suborders Antarctoperlaria Arctoperlaria Euholognatha Systellognatha Plecoptera are an order of insects, commonly known as stoneflies. ... The TenryÅ« River ) drains the eastern portion of central HonshÅ«, Japan. ... Categories: Cities in Nagano Prefecture | Japan geography stubs ... Species The genus Onychodactylus contains the only known species of clawed salamanders. ... Hinoemata (檜枝岐村; -mura) is a village located in Minamiaizu District, Fukushima, Japan. ...

Regional specialities

Main article: Japanese regional cuisine

Japanese cuisine offers a vast array of regional specialities known as kyodo ryori (郷土料理) in Japanese, many of them originating from dishes prepared using traditional recipes using local ingredients. ...

Dishes for special occasions

In Japanese tradition some dishes are strongly tied to a festival or event. Major such combinations include:

• Botamochi (sticky rice dumpling with sweet azuki paste): Spring equinox.
• Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival.
• Hamo (a kind of fish) and somen: Gion Festival.
• Osechi: New Year.
• Sekihan, literally "red rice", rice cooked with adzuki: celebration in general.
• Soba: New Year's Eve. This is called toshi koshi soba (ja:年越しそば) (literally "year crossing soba").
• Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.

In some regions every 1st and 15th day of the month people eat a mixture of rice and adzuki (azuki meshi (小豆飯), see Sekihan). Botamochi is sticky rice dumpling with sweet azuki (sweet bean) paste. ... In astronomy, the vernal equinox (spring equinox, March equinox, or northward equinox) is the equinox at the beginning of spring in the northern hemisphere: the moment when the sun appears to cross the celestial equator, heading northward. ... Chimaki is the sweet rice cake wrapped in a bamboo leaf. ... Tango No Sekku (May 5) May 5th is the Tango no Sekku (端午の節句), Boys Festival in Japan. ... People and floats fill the streets at the Gion Matsuri. ... Hamo is an haute cuisine in the Kyoto. ... Dried somen noodles Somen Sōmen (Japanese: ; hiragana: そうめん) are very thin, white Japanese noodles made of wheat flour. ... People and floats fill the streets at the Gion Matsuri. ... Osechi (お節) is a traditional Japanese New Year meal. ... Sekihan (赤飯) is the Japanese traditional dish for celebrations. ... Soba served on a zaru Soba ) is the Japanese word for buckwheat. ... This article is about Japanese cuisine. ... Amazake 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is a traditional sweet, nonalcoholic Japanese drink made from fermented rice. ... Seven-tiered Hina doll set The Japanese Doll Festival ), or Girls Day, is held March 3, the third day of the third month. ... Sekihan (赤飯) is the Japanese traditional dish for celebrations. ...

Sweets and snacks (okashi (おかし), oyatsu (おやつ))

See also Category:Japanese desserts and sweets

Japanese-style sweets (wagashi, 和菓子)

Wagashi in a storefront in Sapporo, Japan

Wagashi include Image File history File linksMetadata Download high-resolution version (2816x2112, 2522 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Japanese cuisine Metadata This file contains additional information, probably added from the digital camera or scanner used to... Image File history File linksMetadata Download high-resolution version (2816x2112, 2522 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Japanese cuisine Metadata This file contains additional information, probably added from the digital camera or scanner used to... Sapporo redirects here. ... A selection of wagashi to be served during a Japanese tea ceremony. ...

• Amanatto
• Anpan: bread with sweet bean paste in the center
• Dango: rice dumpling
• Hanabiramochi
• Higashi
• Hoshigaki: Dried persimmon fruit
• Imagawayaki: also known as 'Taikoyaki' is a round Taiyaki and fillings are same
• Kakigori: shaved ice with syrup topping.
• Kompeito: crystal sugar candy
• Manju: sticky rice surrounding a sweet bean center
• Matsunoyuki
• Melonpan: a large, round bun which is a combination of regular dough beneath cookie dough, with a sweet filling in between. It often (but not always) contains a melon-flavored cream, and its general shape is said to resemble that of a melon.
• Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent 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

Amanattō (甘納豆) is a Japanese confectionery, made of azuki beans or other beans boiled with sugar. ... Anpan is a Japanese sweet bun filled with sweet bean. ... Dango ) is a Japanese dumpling made from mochiko (rice flour), related to mochi. ... Hanabiramochi is a Japanese sweetmeat (wagashi), usually eaten at 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). ... Imagawayaki Imagawayaki (Japanese: ) is a Japanese dessert often found at carnivals and festivals and other places that one might, in America, find funnel cake. ... Kakigori Kakigōri ) is a Japanese dessert made from shaved ice flavored with syrup. ... Kompeito in various colors. ... Manju (Japanese: 饅頭, manjÅ«) is a famous, popular, and traditional Japanese confection. ... 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. ... Homemade Melon Buns Melonpan, also known as Melon pan or Melon buns, is a sweet bread from Japan. ... Rice Cake Pounding mochi in an usu Making mochi with a modern piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... 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 piece of equipment Mochi (Japanese: ; Chinese: ) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. ... Uirō (外郎) is a traditional Japanese steamed cake made of rice flour and sugar. ... Taiyaki Taiyaki ), literally baked sea bream, is a Japanese fish-shaped cake. ... Japanese name Kanji: Korean name Hangul: Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating in China. ...

Old-fashioned Japanese-style sweets (dagashi, 駄菓子)

• Karumetou: Brown sugar cake. Also called Karumeyaki
• Sosu Senbei: Thin wafers eaten with soy sauce
• Mizuame: sticky liquid sugar candy

Mizuame (水飴) is a sweetener from Japan. ...

Western-style sweets (yōgashi, 洋菓子)

Yōgashi are Western-style sweets, but in Japan are typically very light or spongy.

• Kasutera: "Castella" Iberian-style sponge cake
• Mirukurepu: "mille crepe": layered crepe (in French, "one thousand leaves")

Vendor sells kasutera at a festival in Hakone Kasutera (カステラ) is a sponge cake made of sugar, flour, eggs, and starch syrup. ...

Other snacks

See also List of Japanese snacks and Category:Japanese snack food

Snacks include: This is a list of Japanese snacks ). It includes both brand name and generic snacks. ... 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). ...

• Azuki Ice: vanilla flavored ice cream with sweet azuki beans
• Koara no māchi
• Umai Bō Puffed corn food with various flavors
• Pocky
• Hello Panda
• Hi-chew
• Ice cream - usual flavours such as vanilla and chocolate are the most common. Distinctly Japanese ones include Matcha Ice (green tea ice cream), less common ones include Goma (black sesame seed) and sweet potato flavours.

Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Koala no March English translation: Koala`s March A small bite-sized cookie snack with a sweet filling inside. ... Umai Bō in a variety of flavors. ... This article does not cite any references or sources. ... Two flavors of Hello Panda: Tasty biscuits with creamy chocolate and strawberry fillings Hello Panda is a somewhat popular brand of Japanese biscuits, manufactured by Meiji Seika. ... Hi-chew (Japanese:ハイチュウ) is a chewy Japanese snack sold by Morinaga & Company. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Green tea ice cream for sale Green tea ice cream is an American ice cream flavor. ... Binomial name L. Percentages are relative to US recommendations for adults. ...

Tea and other drinks

Barrels of sake, a traditional Japanese alcoholic drink

Download high resolution version (1024x768, 963 KB)This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... Download high resolution version (1024x768, 963 KB)This is a file from the Wikimedia Commons, a repository of free content hosted by the Wikimedia Foundation. ... Sake barrels at Itsukushima Shrine. ...

Tea and non-alcoholic beverages

Sea also Japanese green teas and Japanese drinks

• Amazake
• Genmaicha: green tea combined with roasted brown rice.
• Hojicha: green tea roasted over charcoal.
• Kombucha (tea): a tea poured with Kombu giving rich flavor in monosodium glutamate.
• Kukicha: a blend of green tea made of stems, stalks, and twigs.
• Matcha: powdered green tea. (Green tea ice cream is flavoured with matcha, not ocha.)
• Mugicha: barley tea, served chilled during summer.
• Sencha: steam treated green tea leaves then dried.
• Umecha: a tea drink with Umeboshi giving refreshing sourness.

Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ... Amazake 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is a traditional sweet, nonalcoholic Japanese drink made from fermented rice. ... Genmaicha is the Japanese name for green tea combined with roasted brown rice. ... Hōjicha ) is set apart from other Japanese green teas because it is roasted over charcoal. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... This article is about monosodium glutamate as a food additive. ... Kukicha (茎茶), or twig tea, is a Japanese blend of green tea made of stems, stalks, and twigs. ... Matcha IPA: ) is a fine, powdered green tea used particularly in Japanese tea ceremony, as well as to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). ... Mugicha Mugicha (麦茶) is the Japanese name for a type of tea which, unlike most other teas, is not made from tea leaves but from roasted barley. ... Over three quarters of all tea produced in Japanese tea gardens is Sencha (煎茶), a tea selected for its pleasant sharpness and fresh qualities complementing a leaf of high uniformity and rich emerald color. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ... Umeboshi Umeboshi (Japanese: 梅干; literally dried ume) are pickled umes. ...

Soft drinks

• Calpis
• Pocari Sweat
• Ramune
• Oronamin C Drink
• Yakult
• Qoo

A bottle of Calpis Water Calpis ) is a Japanese uncarbonated soft drink, manufactured by Calpis Co. ... Pocari Sweat can Pocari Sweat (ポカリスエット) is a popular Japanese soft drink and sports drink, manufactured by Otsuka Pharmaceutical Co. ... A Ramune Sangaria bottle Ramune ) is a carbonated soft drink sold in Japan. ... Oronamin C Bottle Oronamin C Drink ), produced by Otsuka Chemical Holdings Co. ... Japanese Yakult. ... Qoo (クー) is a non-carbonated beverage from the Coca-Cola Company. ...

Alcoholic beverages

• Awamori
• Sake
• Shōchū
• Umeshu
• Japanese beer - leading brands are Sapporo, Asahi and Kirin

Awamori (泡盛) is an alcoholic beverage indigenous to and unique to Okinawa, Japan. ... Sake barrels at Itsukushima Shrine. ... Shōchū ) is a distilled alcoholic beverage popular in Japan. ... Umeshu is a liqueur made from Japanese ume fruits, sugar and shochu. ... Japanese beer had its start during the Edo Period when the Dutch opened beer halls for the sailors who worked on the trade route between Japan and the Dutch Empire. ...

Imported and adapted foods

Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own. For other uses, see Asia (disambiguation). ... For other uses, see Europe (disambiguation). ... World map showing the Americas The Americas are the lands of the Western hemisphere historically considered to consist of the continents of North America and South America with their associated islands and regions. ...

Foods imported from Portugal in the 16th Century

• Tempura - so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku.
• castella - sponge cake, originating in Nagasaki
• Pan is bread, introduced by Portugal. (Bread is Pão in Portuguese.)

Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Vendor sells kasutera at a festival in Hakone Kasutera (カステラ) is a sponge cake made of sugar, flour, eggs, and starch syrup. ... For other uses, see Bread (disambiguation). ...

Yōshoku

Japan today abounds with home-grown, loosely western-style food. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, western) culture led to many restaurants serving western food, known as yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine, opening up in cities. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants. The Meiji Restoration ), also known as the Meiji Ishin, Revolution, or Renewal, was a chain of events that led to enormous changes in Japans political and social structure. ... The following text needs to be harmonized with text in the article History of Japan#Seclusion. ...

Many yōshoku items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as yōshoku as opposed to the more traditional washoku (和食), lit. Japanese cuisine.

• Katsuretsu (カツレツ, "cutlet") - deep fried, breaded meat, usually served with shredded cabbage, Japanese Worcestershire sauce or tonkatsu sauce, and lemon.
  • Tonkatsu - breaded pork
  • Menchi katsu - breaded minced meat patties

• Furai (フライ, "fry") - deep fried, breaded seafood, usually served with shredded cabbage, Japanese Worcestershire sauce and lemon.
  • Kaki furai (カキフライ) - breaded oyster
  • Ebi furai (エビフライ) - breaded shrimp

Korokke for sale at a Mitsukoshi food hall in Tokyo, Japan

• Korokke ("croquette") - breaded mashed potato and minced meat patties.

• Japanese curry-rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today. Eaten with a spoon. Curry is often eaten with pickled vegetables called fukujinzuke or rakkyo
  • Curry Pan - deep fried bread with Japanese curry sauce inside. The pirozhki of Russia was remodeled, and Curry bread was made.
  • Curry udon

• Hayashi rice - beef and onions stewed in a red-wine sauce and served on rice

• Nikujaga - meat and potato stew. Has been Japanised to the extent that it is now considered washoku (和食), but again originates from 19th Century Japanese Navy chefs adapting beef stews of the Royal Navy.

• Omu raisu - ketchup-flavored rice wrapped in omelet.

Other yōshoku (洋食) items were popularized after the war: 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... Typical Japanese Tonkatsu, served in Seoul, Korea. ... Menchi katsu is a Japanese portmanteau of menchi and katsu, which are respectively the corruptions of mince and cutlet. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (768 × 1024 pixel, file size: 120 KB, MIME type: image/jpeg) Korokke for sale at the Nihonbashi Mitsukoshi food hall in Tokyo, Japan. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (768 × 1024 pixel, file size: 120 KB, MIME type: image/jpeg) Korokke for sale at the Nihonbashi Mitsukoshi food hall in Tokyo, Japan. ... Korokke Korokke (Japanese: コロッケ) is a Japanese deep fried dish originally related to a French dish, croquette. ... The Mitsukoshi Department Store in the Nihonbashi section of Tokyo Utagawa Hiroshige printed an Ukiyoe, in which Mt. ... Korokke Korokke (Japanese: コロッケ) is a Japanese deep fried dish originally related to a French dish, croquette. ... A serving of Japanese curry and rice Curry , sometimes called カリー karÄ«) is one of the most popular dishes in Japan. ... Fukujinzuke Fukujinzuke (福神漬) is one of the most popular kinds of pickles in Japanese cuisine, commonly used as a relish for Japanese curry. ... Binomial name Allium chinense G.Don. ... Curry bread (カレーパン karÄ“ pan) is a popular Japanese food. ... Pierogi are a kind of food also known as perogi, perogy, piroghi, pirogi, piroshki, pirozhki, or pyrohy. ... This article is about the Japanese noodle dish. ... Hayashi rice is a dish popular in Japanese family restaurants. ... Nikujaga (Japanese:肉じゃが) (meaning meat-potato) is a Japanese dish of meat, potatoes and onion stewed in sweetened soy, sometimes with ito konnyaku and vegetables. ... A typical serving of omurice Omurice (Omu-raisu オムライス) is a contemporary Japanese dish consisting of an omelet made with fried rice. ...

• Hamburg steak - a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Popular post-war food item served at homes. Eaten with a fork.

• Spaghetti - Japanese versions include:
  • with tomato ketchup, wieners, sliced onion and green pepper (called 'neapolitan')
  • with mentaiko sauce topped with nori seaweed
  • with Japanese Curry

Salisbury steak is ground beef shaped to resemble a steak and usually served in brown sauce. ... For other uses, see Spaghetti (disambiguation). ... Mentaiko Mentaiko (Kanji: 明太子) is the marinated roe of the pollock, and is one of the common ingredients used in Japanese cuisine. ... Nori. ... A serving of Japanese curry and rice Curry , sometimes called カリー karī) is one of the most popular dishes in Japan. ...

Other homegrown cuisine of foreign origin

• Japanese American cuisine
  • Burgers have various variations in Japan. MOS Burger developed Teriyaki Burgers and kinpira rice burger

• Korean cuisine
  • Kimchi - from Korea is often served with Japanese dishes, though the local variant may use thinner cabbage.

• Japanese Chinese cuisine
  • Ramen and related dishes such as champon and yaki soba
  • Mabo Doufu tends to be thinner than Chinese Mapo doufu.
  • Japanese-only "Chinese dishes" like Ebi Chili (shrimp in a tangy and slightly spicy sauce)
  • Nikuman, anman, butaman and the obscure negi-man are all varieties of mantou with fillings.
  • Gyoza are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in their pan-fried form, but they can be served boiled as potstickers or even deep fried, as well.
• Japanese English cuisine
  • Purin has improved the custard pudding.

Serving from 1999 to 2003, Army General Eric Shinseki of Hawaii became the first Asian American military chief of staff. ... This article is about the food item. ... MOS Burger ), from the initial letters of Mountain Ocean Sun, is a fast-food restaurant chain (fast-casual) that originated in Japan. ... Chicken teriyaki. ... Kinpira (Japanese: 金平) is a Japanese cooking style that can be summarised as a technique of sauté and simmer. It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hiziki and other foods including tofu and seitan. ... Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. ... This article is about the traditional Japanese noodle soup. ... Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. ... Yakisoba Yakisoba ), literally fried noodles, is a dish often sold at festivals in Japan. ... Mapo Tofu Mapo Tofu Mapo doufu (Mapo tofu) (Chinese: ; Pinyin: ) is a popular Chinese dish from the Szechuan (Sichuan) province. ... Ebichiri is Japanese food that arranged Szechuan cuisine. ... Nikuman A nikuman, (肉まん; derived from 肉饅頭 niku (meat) manjÅ«), is a Japanese food made from flour dough, and filled with cooked ground pork or other ingredients. ... Mantou or man tou (Simplified Chinese: 馒头; Traditional Chinese: 饅頭; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ... Jiaozi (Trad. ... For other uses, see Jiaozi (disambiguation). ... Wikibooks Cookbook has more about this subject: Potsticker A plate of potstickers. ... Pudding can be prepared with a large variety of toppings such as fresh fruit and/or berries, and whipped cream Christmas pudding Dessert pudding Illustrations from Isabella Beetons Mrs Beetons Book of Household Management, 1861 In the United Kingdom, and some Commonwealth countries, pudding is the common name for...

Foreign food in Japan

Many imported foods are made suitable for the Japanese palate by reducing the amount of spice used or changing a part of a recipe. For example, Japanese pizza may have toppings such as sliced boiled eggs, pineapple, sweetcorn, nori, and mayonnaise instead of tomato sauce. Shrimp, squid and other seafood excluded in the US is often retained in Japan, just as in other parts of the world. For other uses, see Pizza (disambiguation). ... An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ... Husked sweetcorn Young sweetcorn The same rows of corn 41 days later at maturity. ... Nori. ... For the song by The Smashing Pumpkins, see Mayonaise (song). ... This article does not cite any references or sources. ...

Foods from other countries vary in their authenticity. Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafood oriented dishes that are forgotten in other countries. These include pasta with prawns, lobster (an Italian specialty known in Italy as pasta arragosta), crab (another Italian specialty, in Japan is served with a different species of crab) and pasta with sea urchin sauce (the sea urchin pasta being a specialty of the Puglia region of Italy).

Japanese rice is usually used instead of indigenous rice (in dishes from Thailand, India, Italy, etc.) or including it in dishes when originally it would not be eaten with (in dishes like hamburger, steak, omelets, etc.).

A McDonald's in Narita, Japan

The Japanese often eat at hamburger chains such as McDonald's, First Kitchen, Lotteria or MOS Burger. Many chains developed uniquely Japanese versions of American fast food such as teriyaki burger, kinpira rice burger, green-tea milkshakes and fried shrimp burgers. Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (1704 × 2272 pixel, file size: 688 KB, MIME type: image/jpeg) McDonalds in Narita, Japan I, the copyright holder of this work, hereby release it into the public domain. ... Image File history File links Metadata Size of this preview: 450 × 600 pixelsFull resolution (1704 × 2272 pixel, file size: 688 KB, MIME type: image/jpeg) McDonalds in Narita, Japan I, the copyright holder of this work, hereby release it into the public domain. ... Narita (Japanese: 成田市; -shi) is a city located in Chiba, Japan. ... This article is about the food item. ... McDonalds Corporation (NYSE: MCD) is the worlds largest chain of fast-food restaurants, primarily selling hamburgers, chicken, french fries, milkshakes and soft drinks. ... MOS Burger ), from the initial letters of Mountain Ocean Sun, is a fast-food restaurant chain (fast-casual) that originated in Japan. ...

In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported cereal are also very limited, usually either frosted or chocolate flavored. "Italian restaurants" also tend to only have pizza and pasta in their menus. Interestingly for Italian visitors, the cheaper Italian places in Japan tend to serve the American version of Italian foods, which often vary wildly from the version you might find in Italy or in other countries. For other uses, see Tokyo (disambiguation). ...

Fusion foods

• California roll (not to mention the New Mexico and Philadelphia rolls)

• Teppanyaki - a style of cooking beef, seafood and vegetables on a large griddle in front of customers, invented in Tokyo in 1945. Made famous in the United States by the Benihana chain which incorporated stunt-like performances to impress American customers.

• Spam musubi - a snack from Hawaii resembling onigiri made with Spam.

California roll served in Shanghai, China. ... Misono - the first restaurant to offer teppanyaki a teppanyaki chef cooking at a gas powered hibachi in a Japanese steakhouse Teppanyaki (鉄板焼き) is a type of Japanese cuisine that uses an iron griddle to cook food. ... cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). ... Benihana is the name of a chain of Japanese restaurants known for the flavor of its food as much as the showmanship with which it is prepared in front of the customers. ... Spam musubi made from SPAM. Spam musubi is made by taking a piece of SPAM and placing it onto of a block of rice. ... Official language(s) English, Hawaiian Capital Honolulu Largest city Honolulu Area  Ranked 43rd  - Total 10,931 sq mi (29,311 km²)  - Width n/a miles (n/a km)  - Length 1,522 miles (2,450 km)  - % water 41. ... Onigiri Onigiri (お握り) also known as Omusubi (おむすび) is a Japanese (short grain) rice ball snack most commonly formed into triangle or oval shapes and wrapped in seaweed (nori). ... This article is about the canned meat product. ...

Influence of Japanese food outside Japan

• Japanese cuisine is an integral part of food culture in Hawaii. Popular items are sushi, sashimi and teriyaki. Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup invented in and extremely popular in the state.

• Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.

• South Korea:
  • Kamaboko is popular in South Korea, where it is known as eomuk (어묵), usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with soju.
  • Oden is popular in South Korea, where it is known as kkochi anju (꼬치按酒) or odeng.

• Taiwan has adapted many Japanese food items.
  • Taiwanese versions of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula) and is a famous staple in night markets in northern Taiwan.
  • Taiwanese versions of oden is known locally as Oren (黑輪) or 關東煮 Kwantung stew, after the Kansai name for the dish.

• Skewered versions of oden is also a common convenience store item in Shanghai where it is known as aódiǎn (熬点).

• Ramen, of Chinese origin, has been exported back to China in recent years where it is known as ri shi la mian (日式拉面, "Japanese lamian"). Popular Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori, something which would be seen as odd in Japan.

• Ramen has also gained popularity in some western cities in part due to the success of the Wagamama chain, although they are quite different from Japanese ramen.

• Instant ramen, invented in 1958, has now spread throughout the world, most of them barely resembling Japanese ramen.

This article is about Japanese cuisine. ... Assorted sashimi Sashimi (Japanese: ) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2. ... Chicken teriyaki. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Saimin is a plantation era inspired delicacy unique to Hawaii. ... The borders of Western Europe were largely defined by the Cold War. ... Bold textMason Struthers (Japanese Kanji: ?) is a variety of Japanese processed seafood products, called surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. ... Soju is an alcoholic beverage native to Korea. ... 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. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... The Shilin Night Market in Taipei, Taiwan The Night markets or night bazaars are street markets operating at night mainly in urban or suburban areas that are generally dedicated to more leisurely strolling, shopping, and eating than more businesslike day markets. ... 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. ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... This article does not cite any references or sources. ... For other uses, see Shanghai (disambiguation). ... This article is about the traditional Japanese noodle soup. ... Lanzhou-style Beef Lamian Lamian (SC: 拉面, TC: 拉麵, PY: lāmiàn) is a Chinese dish of hand-made noodles, usually served in a beef or mutton-flavored soup (湯麵 tāngmiàn), but sometimes stir-fried (炒麵 chǎomiàn) and served with a tomato-based sauce. ... Tempura Tempura Ice Cream Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. ... Yakitori being cooked Yakitori (焼き鳥, やきとり), lit. ... The Wagamama logo Wagamama is a restaurant chain serving pan-Asian food in the style of a modern noodle bar. ... This article or section does not cite its references or sources. ...

"Sushi Police" controversy

Despite its popularity, Japanese food available outside Japan tends to vary strongly from what is considered normal within Japan. Key areas of difference are the organisation of menus, the ingredients used, the nature of the dishes served and the structure of the meal. Whilst all cuisines tend to vary when provided in foreign countries, there appears to be a consensus that Japanese foods vary much more than others.

See also

• Iron Chef
• Japanese culture
• Japanese New Year
• List of Japanese cooking utensils

Iron Chef Hiroyuki Sakai With the above words begins each edition of Iron Chef, a Japanese television program produced by FujiTV. The original Japanese title is Ironmen of Cooking ). It began airing on October 10, 1993 as a half-hour show and after 23 episodes, it was expanded to a... 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. ... The kadomatsu is a traditional decoration for the new year holiday. ... The following items are common Japanese cooking tools used in preparing Japanese cuisine. ...

References

1. ^ "A Day in the Life: Seasonal Foods", The Japan Forum Newsletter No.14 September 1999.
2. ^ S. Tei, N. Kitajima, K. Takahashi, S. Mishiro, "Zoonotic transmission of hepatitis E virus from deer to human beings", The Lancet, 362 (9381), 371-373 (2003).

• Hosking, Richard (1995). A Dictionary of Japanese Food. Tuttle. ISBN 0-8048-2042-2. 
• Kumakura, Isao (1999). "Table Manners Then and Now". Japan Echo 27 (1). 
• Tsuji, Shizuo (1980). Japanese cooking: A simple Art. New York: Kodansha International/USA. ISBN 0870113992. 
• Eating the Japanese way
• Hara, Reiko (2006) International Cuisine: Japan ISBN 0340905778.
• Recommendation of Japanese Restaurants Outside Japan, The Ministry of Agriculture, Forestry and Fisheries of Japan.
• Proposal for Japanese Restaurant Recommendation Program (Draft), Council of Advisors for the Recommendation of Japanese Restaurants Outside Japan, 16th March, 2007.
• Japan Prepares to Send 'Sushi Police' on Worldwide Crusade to Improve Japanese Cuisine, Steve Herman, Voice of America, 21 November 2006.

The Lancet is one of the oldest and most respected peer-reviewed medical journals in the world, published weekly by Elsevier, part of Reed Elsevier. ... The Minister of Agriculture, Forestry and Fisheries is the member of the Cabinet of Japan in charge of the Ministry of Agriculture, Forestry and Fisheries. ... Voice of America logo Voice of America (VOA), is the official external radio and television broadcasting service of the United States federal government. ... is the 325th day of the year (326th in leap years) in the Gregorian calendar. ... Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ...

External links

Wikibooks Cookbook has more about this subject:

Cuisine of Japan

Wikimedia Commons has media related to:

Category:Cuisine from Japan

• Japanese cuisine at the Open Directory Project
• "Simply Japanese", The web site of Reiko Hara, a leading writer and lecturer on Japanese Cuisine.
• "Just Hungry", Pondering Japanese food, the food life of an expatriate, healthy eating, and more.
• "What's "Shun"?", The best seasons of various seafood in Japan.