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. ...