japanese food in the news
Sayonara sushi: Taneko takes Japanese mainstream with oven, grill
The Arizona Republic - Oct 05 2:51 AMThe company that took Chinese food mainstream with incredibly successful P.F. Chang's and Pei Wei is betting it can take Japanese mainstream, too.
Japanese Movies at Festival du Nouveau Cinema
Anime News Network - Oct 04 2:40 PMThe 35th Festival du Nouveau Cinema will be held in Montreal from October 18 to October 28. There will be four Japanese movies shown in the “Temps 0” section, including Satoshi Kon 's Paprika and Mamoru Oshii 's Tachigui: The Amazing Lives of the Fast Food Grifters.
Peak Oil and Japan's Food Dependence (and more...)
From the Wilderness Publications - Oct 05 4:19 AM September 21, 2005 'Get Off The Fucking Freeway': The Sinking State Loots its Own Survivors - by Larry Bradshaw and Lorrie Beth, GNN With comment by Michael C. Ruppert (read this story) Peak Oil and Japan's Food Dependence - by Andrew DeWit With comment by Jamey Hecht (read this story)
Resto reopens due to food biz ‘boom’
Sun Star - Oct 05 9:27 AMWITH the growing demand for grilled dishes and the boom of the food business, a restaurant reopened after a four-month renovation.
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|This article is part
of japanesefood the Cuisine series
|Preparation techniques and cooking items
|Techniques - Utensils
Weights and measures
|Ingredients japenese food and jjapanese food types of food
|Spices and Herbs
Sauces - Soups - Desserts
Cheese - Pasta - Bread
|Asia - Europe - Caribbean
South Asian - Latin America
Mideast - North Japanes Food America Japanees Food - Africa
|Famous chefs - Kitchens - Meals
There are many views of Japnese Food what is fundamental to Japanese cuisine. Many think Jappanese Food of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese Japanse Food tea ceremony. Many Japanese think of the everyday food of the Japanese people--especially that Japannese Food existing before the end of the Meiji Era (1868 - 1912) or before Japanee Food World War II. Food in Japan is generally of a very Apanese Food high quality and most Japanese people tend to be quite well informed diners. Japaese Food Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveller.
- 1 Food Japamese Food individual to the country
- 2 Traditional Japanese Japanesee Food table settings
- 3 Dishes Japnaese Food for special occasions
- 4 Japanese ingredients
- 5 Japanese Jpanese Food flavorings
- 6 Common Japanese staple foods (Shushoku)
- 6.1 Rice (gohanmono)
- 6.1.1 Congee
- 6.1.2 Donburi
- 6.1.3 Sushi
- 6.1.4 Sake
- 6.2 Noodles japanese food japanese food stores (men-rui)
- 6.3 Bread japanese food recipes (pan)
- 7 Common Japanese main and side dishes (Okazu)
- 7.1 Deep-Fried dishes (Agemono)
- 7.2 Grilled japanese food store and pan-fried dishes (Yakimono)
- 7.3 Nabemono (one pot japanese food online "steamboat" cooking)
- 7.4 Nimono japanese food online store (stewed dishes)
- 7.5 Itamemono (stir-fried dishes)
- 7.6 Sashimi
- 7.7 Soups (suimono and shirumono)
- 7.8 Pickled japanese foods or salted foods
- 7.9 Miscellaneous
- 7.10 Chinmi
- 8 Sweets japanese food fish and japanese food pictures Snacks (Okashi, Oyatsu)
- 8.1 Wagashi - Japanese-style sweets
- 8.2 Dagashi - Old-fashioned Japanese-style japanese food pyramid sweets
- 8.3 Yōgashi - Western-style sweets, but in japanese food processing Japan typically very light or spongy
- 8.4 Other Snacks
- 9 Tea and other drinks
- 9.1 Tea japanese food calorie counter japanese food guide pyramid and non-alcoholic beverages
- 9.2 Alcoholic beverages
- 10 Japanese influence on other cuisines
- 11 Imported and adapted traditional japanese foods foods
- 11.1 Washoku food gift japanese unique and yōshoku
- 11.2 Tempura
- 11.3 Fusion foods
- 12 See also
- 13 References
- 14 External links
Food individual to the country
style: rice, soup, and a okazu
One course of a multi course Kaiseki meal, showing a careful japanese foods south florida arrangement of the foods
Similar to Chinese science dog food diet health japanese cuisine, there is a concept of staple (main) foods (主食, shushoku) prepared west palm beach japanese culture and food from five carbohydrate-rich cereals (五穀: 米, 麦, 粟, 豆, 黍 or 稗, or rice, wheats buy japanese food and oats, foxtail millet, beans, proso millet history of japanese food or Echinochloa) and main and side dishes (副食, fukushoku, or more commonly, おかず, japanese food menu okazu) of which role is adding flavors to staple foods. Okazu are usually japanese food santa clarita designed "salty" to eat with shushoku with synergistic harmonization and basically not expected to have them alone in Japan.
A standard Japanese a healthy japanese food recipe meal nearly always consists of a bowl of cooked white Japanese rice (gohan) as shushoku with accompanying buy japanese food online tsukemono (pickles), a bowl of soup, and a variety of dishes known as okazu - calorie counter for japanese food fish, meat, vegetable, etc.
Traditional Japanese meals are sometimes classified by the calories in japanese food number of okazu which chinese malaysian thai japanese health food accompany the rice and soup. As Japanese meals, especially at the higher end, consist of several small dishes, the American concept food guide japanese pyramid of a "side" is not a part of Japanese meal japanese delivery food in raleigh nc organization. The simplest Japanese meal, for example, consists of ichijū-issai (一汁一菜; japanese food delivery "one soup, one side" or "one dish meal"). This means soup, rice and pickles, and one accompanying japanese food gift sets dish. A traditional Japanese breakfast, for example, usually japanese food recipe consists of miso soup, rice, a pickled vegetable and grilled fish. The standard traditional meal, however, is called japanese instant food ichijū-sansai (一汁三菜; "one soup, three sides"), or soup, traditional japanese food pyramid rice & pickles, and three dishes, each employing yama japanese food delray beach a different cooking technique. The dishes may be raw fish (sashimi), or grilled, calorie counter japanese food simmered (sometimes called boiled in translations from Japanese), steamed, deep fried, vinegared, or dressed dishes. Ichijū-sansai often finishes with pickles such as umeboshi and green tea.
This Japanese calorie counting for japanese food view of a meal expensive japanese food is reflected in the organization of traditional Japanese cookbooks. Chapters are organized according to cooking techniques: fried foods, steamed foods, frozen food wholesaler or distributor or supplier japanese and grilled foods, for example, and not according to particular ingredients (e.g., chicken or japanese christmas food japanese food calorie beef) as are western cookbooks. There may also be chapters devoted to soups, sushi, rice, noodles, and sweets.
Since Japan is an island nation, its people consume japanese food history much seafood including fish, shellfish, octopus, squid, crab, lobster, shrimp, whale and seaweed. japanese food richmond bc Although not known as a meat eating country, very few Japanese japanese food store in vancouver consider themselves vegetarians. It is particularly difficult to find vegetarian food in japanese writing cuisine in Japan, as even vegetable dishes are prepared with fish stock or garnishes. However, Shojinryori is healthy japanese food recipe a type of cooking which is reputed to follow the strict japanese and asian food and gift products vegetarian requirements in minor sects of Buddhism, is available in specialty restaurants in Japan. Unfortunately for japanese food and gifts strict vegetarians most japanese food cart Shojinryori meals contain dashi made from katsuobushi and other non vegetarian elements. Some japanese food fish, t-i monks in the temples in Kyoto eat this cuisine. Beef, japanese food nutrition pork and chicken are commonly eaten as most forms of Buddhism in Japan allow the eating of japanese food singapore meat and have become part of everyday cuisine. Lamb is eaten in japanese octopus food colder parts of Japan but is not well liked in the remainder of the country.
Noodles, originating from China, have japanese play food become an essential part of Japanese japanese school food cuisine, usually (but not always) as an alternative to a rice-based meal. There are japanese traditional food two traditional types of noodle, soba and udon. Made from buckwheat flour, soba (蕎麦) is a thin, shabu shabu japanese food grayish-brown noodle. Varying amounts of ordinary wheat flour are added, depending asian food gift japanese product on the maker, with a higher content of bonzai japanese food buckwheat (and hence, a darker color) signifying a higher quality product. Made from wheat flour, delivery food japanese udon (うどん) is a thick, white noodle. Both are generally served in a soy-flavored fish broth with various vegetables. Both soba and udon grocery delivery japanese food exhibit regional variations throughout Japan. A more recent import from China, history of traditional japanese foods dating to the early 19th century, is ramen (ラーメン; Chinese japanese fast food restaurant wheat noodles), which has become extremely popular. Ramen is served in a variety of soup japanese food customs stocks ranging from soy sauce/fish stock japanese food fairfield ct to butter/pork stock.
Although most Japanese eschew eating insects, there are a couple of exceptions. In some regions, grasshoppers japanese food photos (inago) and bee larvae (hachinoko) are not uncommon dishes. The larvae of a species of japanese food sources caddis fly (zaza-mushi), harvested from japanese food store, victoria the Tenryu river as it flows through Ina City, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar. Salamander osoyoos japanese food is eaten as well in places.
Traditional Japanese table settings
The traditional Japanese basic recipe for japanese foods 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 christmas food japanese box tables (hakozen, 箱膳) or flat floor culture japanese food trays were set before each diner. easy japanese foods 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 food that japanese eat western style dining healthy japanese food tables and chairs by the end of the 20th century.
Traditional table settings are based on the ichijū-sansai formula. Typically, five separate bowls and plates healthy japanese food tips are set before the diner. Nearest the diner japanese breakfast foods are the rice bowl on the left japanese festivals food and the soup bowl on the right. Behind these are three flat plates to japanese food and calories hold the three side dishes, one to far back left (on which might be served a simmered dish), one at far japanese food cooked in front of you back right (on which japanese food fish, tei might be served a grilled dish), and one in the center of the tray (on which might be japanese food manners served boiled greens). Pickled vegetables are often served as well, and eaten at the end of the meal, but are japanese food ramen recipes not counted as part of three side dishes.
Chopsticks are generally japanese food restaurant steveston bc placed at the very front of the tray near the diner with japanese food storage pointed ends facing left and supported japanese food store fife washington by a chopstick holder, or hashioki (箸置き).
Dishes for special occasions
In Japanese tradition japanese food store in nj some dishes are strongly tied to a festival or event. japanese food store mitswa los angles cal. Major such combinations include:
- Osechi - New Year.
- Chirashizushi, Ushiojiru (clear soup of clams) and amazake - Hinamatsuri.
- botamochi (sticky japanese food to go rice dumpling with sweet azuki paste) - Spring equinox.
- Chimaki (steamed sweet rice cake) - Tango japanese people food no Sekku and Gion Festival.
- Hamo (a kind of fish) and somen - Gion Festival.
- Sekihan, literally "red rice", rice cooked with japanese resterunt stlyle food japanese spaghetti food adzuki - celebration in general.
- Soba - New Year's Eve. This is called toshi koshi soba (年越しそば) (literally "year crossing soba").
In some regions every 1st and 15th nutrition value of japanese foods day of the month people eat a mixture one fish two fish japanese food of rice and adzuki (azuki meshi, see popular japanese food Sekihan).
- Short or medium grain white rice
- Mochi rice (glutinous rice)
- nira (Chinese chives)
- gobo (greater burdock)
- sweet potato
- renkon (lotus quiz japanese food root)
- takenoko (bamboo shoots)
- negi (Welsh onion)
- fuki (butterbur)
- moyashi (mung or soybean recipes for traditional japanese food sprouts)
- kaiware (radish sprouts)
- Sansai (wild vegetables)
- Konnyaku (shirataki)
- Mushrooms (shiitake, matsutake, enokitake, nameko, shimeji, eringi)
- Tsukemono (pickled vegetables)
- Seaweed (nori, spices for japanese food konbu, wakame, hijiki etc. see Category:Sea vegetables)
- Processed seafood (chikuwa, niboshi, cuttlefish, kamaboko, surimi, Satsuma yama's japanese food alhambra california age)
- Noodles (udon, soba, somen, ramen)
- Eggs (chicken, quail)
- Meats (pork, beef, chicken, horse), sometimes as minchi (minced meat)
- Beans (soy, bento japanese food adzuki)
- Soy products:
- Soy sauce (light, dark, tamari)
- soft: kinugoshi-dōfu (silken), buy japanese foods online oboro-dōfu, kumidashi-dōfu
- firm: momen-dōfu (cotton)
- fried: aburage, agedōfu, atsuage, ganmodoki
- freeze-dried: kōyadōfu
- Soy milk, Yuba
- residue: Okara
- see also Category:Tofu
- nashi pear
- citrus fruits calorie counting japanese food (daidai, iyokan, kabosu, kumquat, mikan, natsumikan, amanatsu, sudachi, culture of japanese food yuzu)
- Katakuri flour, kudzu flour, rice powder, soba flour, wheat flour
- Fu (wheat gluten)
See also Category:Japanese ingredients.
It is not generally thought possible to make authentic duluth georgia japanese food Japanese food without shō-yu (soy sauce), miso and dashi.
- Shō-yu (Soy sauce), dashi, mirin, sugar, rice famous japanese food vinegar, miso, sake.
- Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, sometimes referred fast food japanese to as bonito) and niboshi (dried baby sardines) are often used to make dashi stock.
- Negi (welsh onion), onions, garlic, nira food eaten by japanese (Chinese chives), rakkyo (a type of scallion)
- Sesame seeds, food guide pyramid written in japanese sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress.
- Wasabi (and imitation food in japanese internment wasabi from horseradish), mustard, red pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus frozen food wholesaler or distributor supplier japanese peel, and honeywort (called mitsuba).
- Monosodium Glutamate, for better or for worse, is often ginza japanese food albany, or used by chefs and food companies as a flavor enhancer, as well as being available on the table gourmet japanese food market online as a condiment.
Common Japanese staple guyama japanese food boston foods (Shushoku)
Tamago kake how to write food in japanese gohan (left), Tsukemono and Miso soup
Rice served in Japan are of the short grain iabput japanese food and cooking Japonica variety. In a traditional Japanese setting (e.g. served in a bowl) it is known japanese breakfast food as gohan or meshi (Generally males only say meshi). In western-influenced japanese fast food dishes, where rice is often served on the plate (such as curries) it is japanese fast food ramen called raisu (after the japanese fast food sasebo english word "rice".)
- Gohan or Meshi - plainly cooked white rice. It is such a japanese food 7 gifts staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi (breakfast), japanese food advantage Hiru gohan/meshi (lunch), and Ban gohan/meshi (dinner). japanese food and culture Some alternatives are:
- Genmai gohan - white rice cooked with brown rice
- Okowa - japanese food besides sushi cooked glutinous rice
- Mugi gohan/meshi - white rice cooked with barley
- Soy-flavored raw egg (Tamago kake japanese food calorie info gohan), nori, and furikake are popular condiments in Japanese breakfast
- Ochazuke - hot green tea japanese food calories or dashi poured over cooked white rice, often with various savoury ingredients
- Onigiri - balls of rice with a japanese food culture filling in the middle. Japanese equivalent of sandwiches.
- Takikomi gohan - japanese food dublin Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
- Kamameshi - rice topped japanese food facts with vegetables and chicken or seafood, japanese food folded triangle sweet then baked in an individual-sized pot
- Sekihan - red rice. white rice cooked with adzuki beans japanese food fort lauderdale to Glutinous rice
- Kare Raisu (Japanese curry) - Introduced from UK in the late 19th century, kare-raisu is now one of the most popular dishes japanese food franchises in Japan. Not as spicy as its japanese food in chattanooga, tn Indian counterpart, and eaten with a spoon.
- Hayashi rice - thick beef stew japanese food in minneapolis on rice; origin of the name is unknown, but may be japanese food in restaurants "hashed (beef) rice"
- Omurice (Omu-raisu オムライス) - omelette filled with fried rice, apparently originating from Tokyo
- Mochi - glutinous rice cake
- Kayu or Okayu - rice congee (porridge), sometimes egg dropped and usually served japanese food information to infants and persons in ill as easily digestible meals
- Zosui (Zōsui) japanese food lewiston or Ojiya - a soup containing rice stewed in stock, often japanese food market with egg, meat, seafood, vegetables or mushroom, and flavoured with japanese food market online miso or soy. Known as juushii in Okinawa. Some similarity japanese food omaha to risotto and Kayu though Zosui uses cooked rice
A one-bowl lunchtime japanese food packaging dish, consisting of a donburi (big bowl}-full of hot steamed rice with various savory toppings:
- Katsudon - donburi topped with deep-fried breaded cutlet of pork japanese food park choco banana (tonkatsudon), japanese food product chicken (chickendon)
- Tekkadon - donburi topped with tuna sashimi
- Oyakodon - (Parent and Child) - donburi topped with chicken and egg (or sometimes japanese food quotes salmon and salmon roe)
- Gyūdon - donburi topped with japanese food safety auditing service seasoned beef
- Tendon - donburi topped with tempura (battered shrimp and vegetables).
- Unadon - donburi topped with broiled eel with vegetables.
Sushi is vinegared rice topped or mixed with japanese food to order various fresh ingredients, usually fish or seafood.
- Nigiri-zushi - This is sushi with the ingredients on top of a block of japanese food trends in singapore rice.
- Maki-zushi - Translated as "roll japanese food waterloo iowa sushi," this is where rice and seafood or other ingredients are placed on a japanese grocery food store in nj sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.
- Temaki - japanese people eating food Basically the same as makizushi, except that the nori is rolled into japanese restaurant food recipets a cone-shape with the ingredients placed inside.
- Chirashi - japanese spagetti food Translated as "scattered", chirashi involves fresh japanese street food venders sea food, vegetables or other ingredients being placed on top of sushi rice in japanese traditiional foods a bowl or dish.
Sake is usually considered as an equivalent to rice (gohanmono) in Japan and one of them japanese triangle food is chosen as a "staple food" and not simultaneously taken except in language west palm beach japanese culture and food case with Sushi.
Noodles often take the place of nobu japanese food new yory city best rice in a meal. However, the Japanese appetite for rice paragon singapore food japanese is so strong that many restaurants even serve noodles-rice combination sets.
- Traditional Japanese noodles are usually served chilled with a preparaiton of traditional japanese food dipping sauce, or in a hot soy-dashi broth.
- Soba - thin brown buckwheat noodles. price of japanese food in japan Also known as Nihon-soba ("Japanese soba"). In research on japanese food Okinawa, soba likely refers to Okinawa soba (see below).
- Udon - thick wheat samurai japanese food noodle served with various toppings, usually in a hot soy-dashi broth, or sansai japanese food sometimes in a Japanese curry soup.
- Somen - thin wheat noodles served chilled with a dipping sauce.
- Chinese-influenced noodles are served science cat food diet health japanese in a meat or chicken broth and have only appeared in the last 100 years or so.
- Ramen - strange japanese food pictures thin light yellow noodle served in hot chicken or pork broth with various toppings; suchi japanese food of Chinese the japanese food industry origin, it is a popular and common item in Japan. Also known as Shina-soba or Chuka-soba (both types of japanese food mean "Chinese soba")
- Champon - yellow noodles of medium thickness served what are some japanese food with a great variety of seafood and vegetable toppings in a hot chicken broth what food do the japanese people eat which originated in Nagasaki as a cheap food for students
- Okinawa soba - a thick wheat-flour noodle wholesale japanese foods 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
Bread (Pan deriv. from 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 paste.
- Yakisoba-pan - bread roll sandwich with yakisoba (fried noodles and red pickled ginger) filling
- Katsu-sando - sandwich with tonkatsu (breaded pork cutlet) filling
Common Japanese main and side dishes (Okazu)
Deep-Fried dishes (Agemono)
- Korokke (croquette) - breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
- Kushiage - 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).
- Karaage - bite-sized pieces of chicken (sometimes fish) floured and deep fried. Common izakaya food, also often available in convenience stores.
Grilled and pan-fried dishes (Yakimono)
- 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(see also Okonomiyaki restaurants)
- 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.
- Yakitori - barbecued chicken skewers, usually served with beer
- Yakiniku - various bite-sized meat and offal (most often beef) barbecued, usually at the table. Including Korean bulgogi.
- Genghis Khan barbecue - barbecued lamb or mutton, with various seafoods and vegetables .
- Yakizakana - flame-grilled fish, often served with grated daikon. One of the most common dishes served at home.
Nabemono (one pot "steamboat" cooking)
- 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 - surimi, boiled eggs, vegetables etc. simmered in a dashi stock. Common wintertime food and often available in convenience stores.
- Motsunabe - beef offal, chinese cabbage and various vegetables cooked in a light soup base.
Nimono (stewed dishes)
- Nikujaga - beef and potato stew, flavoured with sweet soy
- Nizakana - fish poached in sweet soy
- 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.
- sōki - Okinawan dish of pork stewed with bone
Itamemono (stir-fried dishes)
Stir-frying is not a native method of cooking in Japan, however mock-chinese stir fries such as yasai itame (stir fried vegetables) has been a staple in homes and canteens across Japan since the 1950's. Home grown stir fries include:
- Kinpira gobo - Thin sticks of Greater burdock (gobo) and other root vegetables stir-fried and braised in sweetened soy
- Chanpurū - A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū.
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:
- Tataki - ei 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 - sliced horse meat, sometimes called Sakura is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. .
- Fugu - sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed.
- Rebasashi - usually liver of calf, completely raw (rare version is called "aburi")
- Shikasashi - sliced deer meat, a rare delicacy in certain parts of Japan
Soups (suimono and shirumono)
- Miso soup - soup made with miso dissolved in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu.
- Sumashijiru - a clear soup made with dashi and seafood
- 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
- Zoni - soup containing mochi rice cakes along with various vegetables and often chicken
Pickled or salted foods
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.
- 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.
- Shiokara - salty fermented viscera.
- Tsukudani - Very small fish, shellfish or seaweed stewed in sweetened soy for preservation.
- Mentaiko - salt-cured pollock roe.
- Ikura - salt cured salmon caviar.
- Agedashi tofu - cubes of deep-fried silken tofu served in hot broth
- Edamame - boiled and salted pods of soybeans, eaten as a snack, often to accompany beer
- Bento or Obento - combination meal served in a wooden box, usually as a cold lunchbox
- Hiyayakko - chilled tofu with garnish
- Osechi - traditional foods eaten at New Year
- Natto - fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kanto but not elsewhere.
- Chawan mushi - meat (seafood and/or chicken) and vegetables boiled in egg custard
- Ohitashi - boiled greens such as spinach, chilled and flavoured with soy sauce, often with garnish.
- Sunomono - vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar
- Himono - dried fish, often aji (Japanese jack mackerel). Traditionally served for breakfast with rice, miso soup and pickles.
- An kimo
- Uni - Specifically salt-pickled sea urchin
Sweets and Snacks (Okashi, Oyatsu)
- see also Category:Japanese desserts and sweets
Wagashi - Japanese-style sweets
- Anmitsu- a traditional Japanese dessert
- Anpan - bread with sweet bean paste in the center
- Dango - rice dumpling
- 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
- 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
Dagashi - Old-fashioned Japanese-style sweets
- Karumetou - Brown sugar cake. Also called Karumeyaki
- Ramune - delicious soft drink, Marble soda
- Sosu Senbei - Thin wafers eaten with soy sauce
- Umaibou - Puffed corn food with various flavors
Yōgashi - Western-style sweets, but in Japan typically very light or spongy
- Kasutera - "Castella" Iberian-style sponge cake
- Mirucurepu - "mille crepe" - layered crepe
- See also List of Japanese snacks and Category:Japanese snack food
- Azuki Ice - vanilla flavored ice cream with sweet azuki beans
- Hello Panda
- Matcha Ice (Green tea ice cream) - green tea flavored ice cream
- Botan Rice Candy - a rice candy manufactured in Japan.
- Ice Cream - Goma (black sesame seed) and sweet potato are two common flavors of ice cream. Sometimes the green tea ice cream is swirled with sweet potato ice cream similar to the way chocolate and vanilla soft serve ice cream are served in America.
Tea and other drinks
Barrels of sake, a traditional Japanese alcoholic drink
Tea and non-alcoholic beverages
- Sea also Japanese green teas and Japanese drinks
- Sencha - steam treated green tea leaves then dried
- Matcha - powdered green tea
- Hojicha - green tea roasted over charcoal
- Genmaicha - green tea combined with roasted brown rice
- Kombucha (tea) - a tea poured with Kombu giving rich flavor in monosodium glutamate
- Umecha - a tea drink with Umeboshi giving refreshing sourness
- Mugicha - barley tea, served chilled during summer
- Soft drinks
- Pocari Sweat
Japanese influence on other cuisines
Teppanyaki (hibachi) is said to be an American invention, as is the California roll (not to mention the New Mexico and Philadelphia rolls), and while the former has been well received in Japan as a novelty, the latter have not and have, at worst, been termed not sushi by the Japanese. In Japan, however, a particular restaurant (still operating) in the Shinjuku district of Tokyo is widely credited with having first developed the concept of teppanyaki during the post war period. However thanks to some recent trends in American culture such as Iron Chef and Benihana, Japanese culinary culture is slowly fusing its way into American life. Japanese food, which had been quite exotic in the West as late as the 1970s, is now quite at home in parts of the continental United States, and has become an integral part of food culture in Hawaii.
Imported and adapted foods
Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas). Chinese, French, Italian and Spanish cuisine is of particular interest to Japanese people, whilst the food of Northen European countries and the US is generally held in quite poor regard. Historically, foods such as castella and bread were originally imported from Portugal, and the name pan for bread is a loanword from Portuguese.
Many imported foods are made suitable for the Japanese palate by reducing the amount of spice used or changing a part of a recipe. Similarly, 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.
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).
Examples of changed imported cuisine include:
- Spaghetti with mentaiko sauce topped with seaweed, or made with tomato ketchup, weiners, sliced onion and green pepper (called 'neapolitan')
- Japanese-only "Chinese dishes" like Ebi Chili (shrimp in a tangy and slightly spicy sauce)
- Barbecue that is unflavored and is dipped in sauce before eating for flavor
- Kimchi is a popular pickle in Japan. Japanese Kimchi is thinner than Korean Kimchi.
- Usage of Japanese rice 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, omelettes, etc.).
The Japanese often eat at hamburger chains such as McDonald's, First Kitchen, Lotteria or Mos Burger, a popular competitor. Other fast-food establishments are similarly popular. These include doughnut and ice cream shops. Okinawa has a chain of A&W drive-in restaurants featuring the company's root beer. The Japanese also alter American-style fast-food, serving such items as green-tea milkshakes and fried shrimp burgers at chains like Lotteria.
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.
Washoku and yōshoku
Imported cuisines and foods from America and Europe are called yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine. Japanese cuisine is called washoku (和食), lit. Japanese cuisine and Chinese cuisine is called Chūkaryōri (中華料理), lit. Chinese recipe.
A number of foreign dishes have been adapted to a degree that they are now considered Japanese, and are an integral part of any Japanese family menu. Yet, these are still categorized as yōshoku as they were imported. Perhaps the best example is curry rice, which was imported in the 19th century by way of the United Kingdom, and only vaguely resembles the original Indian dish. Another example is "Hamburg steak", which is a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants. However, yōshoku basically refers to Japanese-style foreign cuisine of a vague origin.
One of the oldest imported dishes is tempura, although it has been so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. Since then, the Japanese have extended its ingredients to include almost every sort of seafood and vegetable. Shrimp, eggplant, squash, and carrots are typical ingredients today. Another food, like tempura, that is now considered washoku is sōmen. Tonkatsu is another food introduced by the Portuguese in the same period.
In a constant quest to adopt and expand Japanese cuisine, Japanese have made hundreds of recipes that are distinctly different from the original recipes but still retain the "air" (and basic taste) of their origins. For example, curry from India, imported via the United Kingdom, has fused with varieties of foods to make new recipes. Curry made with fish based dashi is poured over udon, making kare udon. It is wrapped in dough and deep fried, making kare pan, curry bread. Curry is often eaten with pickled vegetables called fukujinzuke or rakkyo. Other recipes are so exotic by any standard that they remain a local cuisine. Anmitsu (あんみつ), a dish of cream, bean jam, ice cream, and fruits is often served as a dessert in restaurants.
- Ainu cuisine
- List of Japanese cooking utensils
- Iron Chef
- Japanese culture
- List of recipes
- Shōkadō bentō
- Japanese New Year
- List of Japanese snack food
- Japanese Biscuits
- Japanese Dining Etiquette
- 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.
Wikibooks Cookbook has a recipe for
Wikimedia Commons has media related to:
- Eat-Japan is a site dedicated to Japanese food and culture, with recipes, an illustrated sushi making guide, bookshop and much more besides.
- Japanese Cooking on Chefs.com has articles and recipes about Japanese cooking.
- Yasuko-san's Home Cooking gives a personal view of traditional recipes and traditional Japanese food.
- Mark Hutchenreuther's Sushi Page. The original and one of the most complete sushi-making guides for westerners.
- A Japanese Cookbook for Kids has very authentic Japanese dishes (like miso soup) suitable for children to prepare.
- Japanese Food - Japanese Lifestyle detailed information on Japanese food, including Japanese recipes and encyclopaedia of Japanese Food.
- Bob & Angie's Japanese Cooking. A site originally hosted by Osaka Gas Company, Bob & Angie's has recipes, cooking advice, information about Japanese ingredients, and much more. No longer updated, but full of useful information.
- Kikkoman Food Forum.
- Hiroko's Kitchen. Web site of world-famous author, Hiroko Shimbo, author of The Japanese Kitchen (2001). Harvard Common Press.
- Japanese cuisine basic techniques - Step by step instructions from the Tsuji cooking academy.
- Japanese Recipes on CookBookWiki.com
- The Sushi FAQ - (the alt.food.sushi Usenet group FAQ) at SushiFAQ.com
- Japanese recipes
Category: Japanese cuisine
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