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A Japanese dinner
Japanese breakfast meals
Tempura udonBelow is a list of dishes found in Japanese delicacies. Apart from rice, staples in Japanese delicacies embrace noodles, similar to soba and udon. Japan has many simmered dishes corresponding to fish merchandise in broth referred to as oden, or beef in sukiyaki and nikujaga. Foreign meals, specifically Chinese food within the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly present in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes similar to tonkatsu became more widespread.
Rice dishes (ご飯物)[edit]
Onigiri * Gohan or meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are additionally used to refer to meals in general, corresponding to 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). Also, uncooked rice known as kome (米, rice), whereas cooked rice is gohan (ご飯, [cooked] rice). Nori (海苔), and furikake (ふりかけ) are in style condiments in Japanese breakfast. Some options are:
* Curry rice (karē raisu カレーライス): Introduced from the UK in the late nineteenth century, “curry rice” is now one of the most popular dishes in Japan. It is much milder than its Indian counterpart.
* Chāhan (炒飯) or yakimeshi (焼飯): fried rice, adapted to Japanese tastes, tends to be lighter in taste and elegance than the Chinese version from which it is derived
* Genmai gohan (玄米御飯): brown rice
* Hayashi rice (ハヤシライス): thick beef stew on rice
* Kamameshi (釜飯): rice topped with vegetables and hen or seafood, then baked in an individual-sized pot
* Katemeshi: a peasant food consisting of rice, barley, millet and chopped daikon radish[1]
* Mochi (餅): glutinous rice cake
* Mugi gohan/Mugi meshi[ja] (麦御飯, 麦飯): white rice cooked with barley
* Ochazuke (御茶漬け): scorching green tea or dashi (出汁) poured over cooked white rice, typically with various savory components corresponding to umeboshi (梅干) or tsukemono (漬物).
* Okowa (おこわ): cooked glutinous rice
* Omurice (Omu-raisu, オムライス): omelet crammed with fried rice, apparently originating from Tōkyō
* Onigiri (おにぎり): balls of rice with a filling within the center. Japanese equal of sandwiches.
* Sekihan (赤飯): white rice cooked with azuki beans[2] (小豆) to glutinous rice. (literally purple rice)
* Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with numerous ingredients and flavored with soy, dashi, and so forth.
* Tamago kake gohan (卵掛け御飯): Rice with a raw egg
* Tenmusu: a rice ball wrapped with nori that’s filled with deep-fried tempura shrimp[3]
* Chāhan
* Chazuke
* Sekihan
* Omurice
* Okowa
* Tenmusu
Rice porridge (お粥)[edit]
* Nanakusa-gayu (七草の節句) is the long-standing Japanese custom of consuming seven-herb rice porridge (nanakusa-gayu) on January 7 (Jinjitsu).
* Okayu (お粥) is a rice congee (porridge), generally egg dropped and usually served to infants and sick people.
* Zosui (Zōsui, 雑炊) or Ojiya (おじや) is a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavored with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu although Zosui makes use of cooked rice, as the distinction is that kayu is made from uncooked rice.
* Nanakusa-gayu
* Zosui
Rice bowls (どんぶり)[edit]
A one-bowl dish, consisting of a donburi (どんぶり, 丼, massive bowl) full of scorching steamed rice with numerous savory toppings:
* Gyūdon: (牛丼, beef bowl): Donburi topped with seasoned beef and onion
* Katsudon (カツ丼): Donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
* Oyakodon (親子丼): Donburi topped with chicken and egg (or typically salmon and salmon roe) (literally Parent and Child bowl)
* Tekkadon (鉄火丼): Donburi topped with tuna sashimi
* Tendon: (天丼): Donburi topped with tempura (battered shrimp and vegetables)
* Unadon: (うな丼, 鰻丼): Donburi topped with broiled eel with vegetables
* Wappameshi: (わっぱ飯): rice topped with different elements, cooked in wood containers called wappa
* Katsudon
* Oyakodon
* Tendon
* Unadon
Sushi (寿司)[edit]
A sushi platterSushi (寿司, 鮨, 鮓) is a vinegared rice topped or blended with varied fresh components, normally seafood or greens.
* Nigirizushi (握り寿司): Sushi with the elements on prime of a block of rice.
* Makizushi (巻き寿司): Translated as “roll sushi”. Seasoned rice and seafood or different components are placed on a sheet of seaweed (nori, dried laver) and rolled into a cylindrical shape, then sliced into smaller rounds. Typical components are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber.[4] * Temaki (手巻き) orTemakizushi (手巻き寿司): Basically the same as makizushi, except that the nori is rolled into a cone-shape with the elements placed inside. Sometimes referred to as a “hand-roll”.
* Chirashizushi (ちらし寿司) or Bara-zushi (バラ寿司): Translated as “scattered”, chirashi includes recent seafood, vegetables or different ingredients being placed on top of sushi rice in a bowl or dish.
* Inarizushi (稲荷寿司, お稲荷さん): Fried tofu packet braised in candy soy sauce full of sushi rice (no fillings)
* Oshizushi (押し寿司): A pressed sushi using cured or cooked fish, most commonly mackerel.
* Meharizushi[ja] (めはり寿司): Sumeshi wrapped in Takana leaves. Unique to Wakayama Prefecture.
Other staples[edit]
Noodles (men-rui, 麺類)[edit]
Noodles (麺類) typically take the place of rice in a meal. However, the Japanese urge for food for rice is so strong that many eating places even serve noodles-rice mixture units.[citation needed]
Kamo nanban: Soba with sliced duck breast, negi (scallions) and mitsuba * Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a scorching soy-dashi broth. * Soba (蕎麦, そば): skinny brown buckwheat noodles. Also known as Nihon-soba (“Japanese soba”). In Okinawa, soba doubtless refers to Okinawa soba (see below). * Zaru soba (ざるそば): Soba noodles served cold * Udon (うどん): thick white wheat noodles served with numerous toppings, normally in a hot soy-dashi broth, or sometimes in a Japanese curry soup. * Miso-nikomi-Udon (味噌煮込みうどん): onerous udon simmered in pink miso soup. * Sōmen (素麺, そうめん): skinny white wheat noodles served chilled with a dipping sauce. Hot sōmen known as Nyumen.
Ramen * Chinese-influenced noodles are served in a meat or chicken broth and have solely appeared in the final a hundred years or so. * Ramen (ラーメン): thin gentle yellow noodles served in sizzling hen or pork broth with numerous toppings; of Chinese origin, it’s a popular and customary merchandise in Japan. Also generally known as Shina-soba (支那そば) or Chūka-soba (中華そば) (both imply “Chinese-style soba”).
* Champon (ちゃんぽん): yellow noodles of medium thickness served with an excellent variety of seafood and vegetable toppings in a hot rooster broth which originated in Nagasaki as an inexpensive food for students.
* Hiyashi chūka (冷やし中華): skinny, yellow noodles served cold with a selection of toppings, such as cucumber, tomato, ham or chicken, bean sprouts, thin-sliced omelet, and so forth., and a cold sauce (soy sauce based mostly, sesame based, and so forth.). The name means “chilly Chinese noodles.”
* Mazesoba (台湾まぜそば: wheat noodles served with numerous savory toppings, including uncooked egg, ginger, and meat
* Okinawa soba (沖縄そば): thick wheat-flour noodles served in Okinawa, often served in a scorching broth with sōki, steamed pork. Akin to a cross between udon and ramen.
* Yaki soba (焼きそば): Fried Chinese noodles.
* Yaki udon (焼きうどん): Fried udon noodles.
Bread (pan, パン)[edit]
Bread (the word “pan” (パン) is derived from the Portuguese pão)[5] is not native to Japan and isn’t considered conventional Japanese food, however since its introduction within the 16th century it has turn into common.
* Curry bread (karē pan カレーパン): deep fried bread crammed with Japanese curry sauce[6]
* Anpan (ampan アンパン): sweet roll crammed with purple bean (anko) paste
* Yakisoba-pan (焼きそばパン): bread roll sandwich with yakisoba (fried noodles and pink pickled ginger) filling
* Korokke-pan[ja] (コロッケパン): bread roll sandwich with croquette (deep-fried patties mashed potato) filling
* Melon-pan (メロンパン): candy spherical bun coated in a (sometimes melon flavored) cookie-like coating, scored in criss cross shape and baked
* Katsu-sando[ja] (カツサンド): sandwich with tonkatsu (breaded pork cutlet) filling
* Breaded cutlet-sandwich[ja] (カツサンド)
* Curry bread
* Melonpan
Common Japanese main and facet dishes (okazu, おかず)[edit]
* Okazu (おかず): Common Japanese primary and facet dishes
Deep-fried dishes (agemono, 揚げ物)[edit]
* Agemono (揚げ物): Deep-fried dishes * Karaage (唐揚げ) : bite-sized pieces of hen, fish, octopus, or other meat, floured and deep fried. Common izakaya (居酒屋) food, additionally often out there in convenience shops. * Nanbanzuke (南蛮漬け): marinated fried fish. * Korokke (croquette コロッケ): breaded and deep-fried patties, containing both mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
* Kushikatsu (串カツ): skewered meat, greens or seafood, breaded and deep fried.
* Satsuma-age (薩摩揚げ): fried fishcake (surimi), typically used as an ingredient for oden.
* Tempura (天ぷら): deep-fried greens or seafood in a lightweight, distinctive batter. * Kakiage * Tonkatsu (豚カツ): deep-fried breaded cutlet of pork (chicken variations are known as chicken katsu).
* Agedashi dōfu (揚げ出し豆腐): cubes of deep-fried silken tofu served in scorching broth.
* Ebi tempura
* Tonkatsu
Grilled and pan-fried dishes (yakimono, 焼き物)[edit]
Yakizakana[ja] (grilled Fish) A beef teriyaki dish * Yakimono (焼き物): Grilled and pan-fried dishes * Gyoza (餃子): Chinese ravioli-dumplings (potstickers), often filled with pork and vegetables (spring onion, leek, cabbage, garlic, and ginger) and pan-fried
* Kushiyaki (串焼き): skewers of meat and vegetables
* Motoyaki (もと焼き): Baked seafood topped with a creamy sauce.[7]
* Okonomiyaki (お好み焼き) are savory pancakes with various meat and vegetable elements, flavored with the likes of Worcestershire sauce or mayonnaise.
* Takoyaki (たこ焼き, 蛸焼き): a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack.
* Teriyaki (照り焼き): grilled, broiled, or pan-fried meat, fish, hen or vegetables glazed with a sweetened soy sauce
* Unagi (鰻, うなぎ), together with Kabayaki (蒲焼): grilled and flavored eel
* Yakiniku (“grilled meat” 焼肉) could check with a number of things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled components are dipped in a sauce generally identified as tare earlier than being eaten. * Horumonyaki (“offal-grill” ホルモン焼き): comparable homegrown dish, however utilizing offal * Jingisukan (Genghis Khan ジンギスカン) barbecue: sliced lamb or mutton grilled with numerous vegetables, especially onion and cabbage and dipped in a wealthy tare sauce. A speciality of Hokkaidō. * Yakitori (焼き鳥): barbecued rooster skewers, often served with beer. In Japan, yakitori usually consists of all kinds of components of the chicken. It is not usual to see straight chicken meat as the only sort of yakitori in a meal.
* Yakizakana[ja] (焼き魚) is flame-grilled fish, typically served with grated daikon. Was one of the most widespread dishes served at residence. Because of the easy delicacies, recent fish in season are highly preferable. Some species traded as dried fish, similar to hokke (Arabesque greenling) are also served this manner.
* Yakitori (焼き鳥)
* Takoyaki (たこ焼き, 蛸焼き)
Nabemono (one pot cooking, 鍋物)[edit]
Nabemono (鍋物) includes:
* Motsunabe (モツ鍋): beef offal, Chinese cabbage and varied greens cooked in a lightweight soup base.
* Shabu-shabu (しゃぶしゃぶ): hot pot with thinly sliced beef, vegetables, and tofu, cooked in a skinny inventory at the table and dipped in a soy or sesame-based dip before consuming.
* Sukiyaki (すき焼き): thinly sliced beef and greens cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their particular person bowls of raw egg before consuming it.
* Chirinabe[ja] (ちり鍋): sizzling pot with fish and greens. * Tetchiri[ja] (てっちり): sizzling pot with blowfish and greens, a specialty of Osaka.
* Chigenabe (チゲ鍋) or Kimuchinabe (キムチ鍋): hot pot with meat, seafood and greens in a broth seasoned with gochujang, and Kimchi.
* Imoni (芋煮): a thick taro potato stew popular in Northern Japan through the autumn season
* Kiritanponabe (きりたんぽ鍋): freshly cooked rice is pounded, shaped into cylinders round Japanese cypress skewers, and toasted at an open hearth. The kiritanpo are used as dumplings in soups.
* Chankonabe (ちゃんこ鍋): commonly eaten in vast amount by sumo wrestlers as part of a weight-gain diet.
* Sukiyaki (すき焼き)
* Kiritanpo
Nimono (stewed dishes, 煮物)[edit]
Seaperch poached with ginger, soy sauce, mirin, sugar, sake, and water.Nimono (煮物) is a stewed or simmered dish. A base ingredient is simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening.
* Oden (おでん, “kantou-daki”, 関東炊き): surimi, boiled eggs, daikon radish, konnyaku, and fish desserts stewed in a light-weight, soy-flavored dashi broth. Common wintertime meals and infrequently available in comfort stores.
* Kakuni (角煮): chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and entire boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is called rafuti (ラフテー).
* Nikujaga (肉じゃが): beef and potato stew, flavored with sweet soy.
* Nizakana[ja] (煮魚): fish poached in candy soy (often on the menu as “nitsuke” (煮付け)).
* Sōki (ソーキ): Okinawan dish of pork stewed with bone.
Itamemono (stir-fried dishes, 炒め物)[edit]
Kinpira gobo (金平)Stir-frying (炒め物) isn’t a local method of cooking in Japan, nonetheless mock-Chinese stir fries such as yasai itame[ja] (野菜炒め, stir fried vegetables) have been a staple in homes and canteens throughout Japan because the Nineteen Fifties. Home grown stir fries include:
* Chanpurū (チャンプルー): A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and generally egg. Many varieties, essentially the most famous being gōyā chanpurū.
* Kinpira gobo (金平): Thin sticks of higher burdock (gobo, ゴボウ) and other root vegetables stir-fried and braised in sweetened soy.
Sashimi (刺身)[edit]
Bonito (skipjack tuna) tataki. Often on the menu as “Katsuo no Tataki” (鰹のタタキ)Sashimi (刺身) is uncooked, thinly sliced foods served with a dipping sauce and easy garnishes; usually fish or shellfish served with soy sauce and wasabi. Less frequent variations embrace:
* Fugu (河豚): sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for making ready it have to be licensed.
* Ikizukuri (活き造り): live sashimi
* Tataki (たたき): raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped raw fish (Japanese jack mackerel or Sardine), spiced with the likes of chopped spring onions, ginger or garlic paste.
* Basashi (馬刺し): horse meat sashimi, generally called sakura (桜), is a regional speciality in certain areas similar to Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. Basashi features on the menu of many izakayas, even on the menus of massive national chains.
* Torisashi (鶏刺し): rooster breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures
* Rebasashi[ja] (レバ刺し) is typically liver of calf served fully raw (the rare model is called “aburi”: あぶり). It is normally dipped in salted sesame oil somewhat than soy sauce.
Soups (suimono (吸い物) and shirumono (汁物))[edit]
Main article: List of Japanese soups and stewsThe soups (suimono (吸い物) and shirumono[ja] (汁物)) embrace:
* Miso soup (味噌汁): soup made with miso suspended in dashi, often containing two or three forms of strong elements, such as seaweed, vegetables or tofu.
* Tonjiru (豚汁): much like Miso soup, besides that pork is added to the components
* Dangojiru[ja] (団子汁): soup made with dumplings together with seaweed, tofu, lotus root, or any variety of other vegetables and roots
* Sumashijiru[ja] (澄まし汁) or “osumashi” (お澄まし): a clear soup made with dashi and seafood or chicken.
* Zōni (雑煮): soup containing mochi rice cakes along with varied vegetables and often hen. It is often eaten at New Years Day.
* Miso soup (味噌汁)
* Zōni
Pickled or salted meals (tsukemono, 漬け物)[edit]
Karashimentaiko[ja] (辛子明太子)These meals are normally served in tiny portions, as a aspect dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.
* Ikura (いくら): salt cured and pickled soy sauce salmon roe.
* Tarako (たらこ): Salt-cured cod roe or pollock roe * Mentaiko (明太子): salt-cured and purple pepper pickled pollock roe
* Shiokara (塩辛): salty fermented viscera
* Tsukemono (漬物): pickled greens, tons of of varieties and served with most rice-based meals * Umeboshi (梅干): small, pickled ume fruit. Usually red and really sour, often served with bento (弁当) lunch boxes or as a filling for onigiri.
* Tsukudani (佃煮): Very small fish, shellfish or seaweed stewed in sweetened soy for preservation
* Sunomono (酢の物): vegetables such as cucumber or wakame, or generally crab, marinated in rice vinegar
* Tsukemono
* Umeboshi (梅干)
Side dishes (惣菜)[edit]
Ohitashi[ja] (お浸し) * Bento or Obento (弁当, 御弁当) is a mix meal served in a wooden box, usually as a cold lunchbox.
* Chawan mushi (茶碗蒸し) is meat (seafood and/or chicken) and greens steamed in egg custard.
* Edamame (枝豆) is boiled and salted pods of soybeans, eaten as a snack, often to accompany beer.
* Himono (干物): dried fish, usually aji (Japanese jack mackerel, 鯵). Traditionally served for breakfast with rice, miso soup and pickles.
* Hiyayakko (冷奴): chilled tofu with garnish
* Nattō (納豆): fermented soybeans, stringy like melted cheese, infamous for its robust odor and slippery texture. Often eaten for breakfast. Typically in style in Kantō and Tōhoku however slowly gaining popularity in different regions by which nattō was not as in style
* Ohitashi[ja] (お浸し): boiled greens corresponding to spinach, chilled and flavored with soy sauce, typically with garnish
* Osechi (御節): traditional foods eaten at New Year
* Japanese salad dressings * Wafu dressing (和風ドレッシング): actually “Japanese-style dressing” is a vinaigrette-type salad dressing primarily based on soy sauce, popular in Japan.
* Sanbaizu[ja] (三杯酢): The so-called vinegar that’s blended with the ingredient right here is usually sanbaizu (“three cupful/spoonful vinegar”),[8] which is a mix of vinegar, mirin, and soy sauce.
* Shimotsukare (しもつかれ): made from greens, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, rice pulp from fermented sake).
Chinmi (珍味)[edit]
Chinmi: Salt-pickled mullet roe (karasumi)Chinmi (珍味) are regional delicacies, and include:
* Ankimo (あん肝)
* Karasumi (カラスミ)
* Konowata (このわた)
* Mozuku (モズク)
* Uni (ウニ): specifically, salt-pickled sea urchin
Although most Japanese eschew eating insects, in some regions, locust (inago[ja], イナゴ) and bee larvae (hachinoko[ja], 蜂の子) aren’t unusual dishes.[citation needed] The larvae of species of caddisflies and stoneflies (zaza-mushi[ja], ざざむし), harvested from the Tenryū river because it flows by way of Ina, Nagano, can additionally be boiled and canned, or boiled after which sautéed in soy sauce and sugar.[citation needed] Japanese clawed salamander (ハコネサンショウウオ, Hakone Sanshōuo, Onychodactylus japonicus)) is eaten as nicely in Hinoemata, Fukushima in early summer.[citation needed]
Sweets and snacks (okashi (おかし), oyatsu (おやつ))[edit]
See also: List of Japanese desserts and sweets and Category:Japanese desserts and sweets * Okashi (おかし), Oyatsu[ja] (おやつ): Sweets and snacks
Japanese-style sweets (wagashi, 和菓子)[edit]
Wagashi in a storefront in Sapporo, Japan HigashiWagashi embody:
* Amanattō: conventional confectionery made from adzuki or different beans, covered with refined sugar after simmering with sugar syrup and drying.
* Dango: a Japanese dumpling and candy made from mochiko (rice flour),[1][citation not found] associated to mochi.
* Hanabiramochi: a Japanese sweet (wagashi), often eaten firstly of the yr.
* Higashi: a kind of wagashi, which is dry and accommodates little or no moisture, and thus retains comparatively longer than other forms of wagashi.
* Hoshigaki: dried persimmon fruit.
* Imagawayaki: also called Taikoyaki, is a round Taiyaki and fillings are same.
* Kakigōri: shaved ice with syrup topping.
* Kompeito: crystal sugar sweet.
* Manjū: sticky rice surrounding a sweet bean middle.
* Matsunoyuki: a wagashi that resembles a pine tree dusted with snow.
* Mochi: steamed candy rice pounded right into a stable, sticky, and somewhat translucent mass.
* Oshiruko: a heat, sweet red bean (an) soup with mochi: rice cake.
* Uirō: a steamed cake made of rice flour.
* Taiyaki: a fried, fish-shaped cake, normally with a candy filling corresponding to a pink bean paste.
* Namagashi: a sort of wagashi, which is a basic term for snacks used in the Japanese tea ceremony.
Old-fashioned Japanese-style sweets (dagashi, 駄菓子)[edit]
Dagashi embrace:
* Karume-yaki: Brown sugar cake that is also called “baked caramel”.
* Sōsu senbei: Thin Senbei (rice crackers) eaten with brown sauce.
* Mizuame: Sticky liquid sugar candy.
Western-style sweets (yōgashi, 洋菓子)[edit]
Yōgashi[ja] are Western-style sweets, however in Japan are usually very light or spongy.
* Kasutera: “Castella” Iberian-style sponge cake
* Mirukurepu: “mille feuilles”: a layered crepe that literally means, “one thousand leaves” in French.
Sweets bread (kashi pan, 菓子パン)[edit]
Kashi pan[ja] embody:
* Anpan: bread with sweet bean paste within the middle
* Melonpan: a large, round bun which is a mixture of normal dough beneath cookie dough. It often accommodates a melon-flavored cream, although historically it is referred to as melon bread due to its basic shape resembling that of a melon (not because of any melon flavor).
* Peanut amanattō
* Anpan
* Castella
* Mizuame
Other snacks[edit]
See additionally: List of Japanese snacks and Category:Japanese snack food UmaibōSnacks embody:
* Azuki Ice – vanilla flavored ice cream with sweet azuki beans
* Koara no māchi
* Umai Bō – puffed corn meals with numerous flavors
* Pocky
* Hello Panda
* Hi-chew
* Ice cream – traditional flavors similar to vanilla and chocolate are the commonest. Distinctly Japanese ones include Matcha Ice (green tea ice cream), less widespread ones embrace Goma (black sesame seed) and sweet potato flavors.
Tea and different drinks[edit]
Tea and non-alcoholic beverages[edit]
See additionally: Japanese green teas Japanese green tea
* Amazake
* Genmaicha is green tea mixed with roasted brown rice.
* Gyokuro: Gyokuro leaves are shaded from direct sunlight for roughly three weeks earlier than the spring harvest. Removing direct daylight on this method enhances the proportions of flavonols, amino acids, sugars, and other substances that provide tea aroma and taste. After harvesting the leaves are rolled and dried naturally. Gyokuro is barely sweeter than sencha and is known for its crisp, clear taste. Major growing areas embody Uji, Kyōto and Shizuoka prefecture.
* Hōjicha: green tea roasted over charcoal
* Konbu-cha: specifically the tea poured with Kombu giving rich flavor in monosodium glutamate.
* Kukicha is a mix of green tea manufactured from stems, stalks, and twigs.
* Kuzuyu is a thick natural tea made with kudzu starch.
* Matcha is powdered green tea. (Green tea ice cream is flavored with matcha, not ocha.)
* Mugicha is barley tea, served chilled during summer.
* Sakurayu is an natural tea made with pickled cherry blossoms.
* Sencha is steam treated green tea leaves which are then dried.
* Umecha is a tea drink with umeboshi, which supplies a refreshing sourness.
* Kuwacha is a noncaffeinated tea made with white mulberry leaves.
Soft drinks[edit]
Lemonade-flavored Ramune * Calpis
* C.C. Lemon
* Mitsuya Cider
* Oronamin C Drink
* Pocari Sweat
* Qoo
* Ramune
* Yakult
Alcoholic beverages[edit]
Sake (酒) is a rice wine that sometimes contains 12%–20% alcohol and is made by a double fermentation of rice. Kōjji fungus is first used to ferment the rice starch into sugar. Regular brewing yeast is used within the second fermentation to make alcohol. At traditional meals, it is thought-about an equal to rice and is not concurrently taken with other rice-based dishes. Side dishes for sake is particularly referred to as sakana (肴, 酒菜), or otsumami おつまみ or ate あて.
Shōchū is a distilled beverage, mostly created from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume.
* Awamori (泡盛)
* Sake (酒, 日本酒)
* Shōchū (焼酎)
* Umeshu (梅酒)
* Japanese beer (ビール) – main brands are Sapporo, Asahi and Kirin
* Japanese whisky – Suntory and Nikka Whisky Distilling are the main distilleries
* Awamori is an alcoholic beverage indigenous to and distinctive to Okinawa, Japan
* Nigori is an unfiltered sake, presented right here in an overflowing glass inside a conventional picket field cup, symbolizing abundance
* Japanese beer
* Barrels of sake, a traditional Japanese alcoholic drink, on show as an providing at an Itsukushima Shrine
Imported and tailored foods[edit]
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.
Foods imported from Portugal within the 16th century[edit]
* Kasutera — sponge cake, originating in Nagasaki.
* Konpeitō — star shaped sugar candy, the name comes from the Portuguese word confeito (comfit).
* Pan — bread, launched by Portugal. (bread is pão in Portuguese.) Japanese bread crumbs, panko, have been popularized by cooking shows.
* Tempura — so completely adopted that its overseas roots are unknown to most people, including many Japanese. As such, it’s considered washoku (和食, native food).
Yōshoku[edit]
Yōshoku (洋食) is a style of Western-influenced food.
* Breaded seafood or vegetables (furai[ja], フライ, derived from “fry”), and breaded meat (katsuretsu, カツレツ, derived from “cutlet” and often contracted to katsu), are normally served with shredded cabbage and/or lettuce, Japanese Worcestershire or tonkatsu sauce and lemon. Tempura, a associated dish, has been heavily modified since its introduction to Japan by use of batter and dashi-flavored dip, and is usually thought-about to be washoku.
Korokke on the market at a Mitsukoshi meals hall in Tokyo, JapanSee additionally: List of Japanese dishes § Deep-fried dishes (agemono, 揚げ物) * Kaki furai[ja] (カキフライ, 牡蠣フライ) – breaded oyster
* Ebi furai (エビフライ, 海老フライ) – breaded shrimp
* Korokke (“croquette” コロッケ) – breaded mashed potato and minced meat patties. When white sauce is added, it is referred to as cream korokke. Other elements similar to crab meat, shrimp, or mushrooms are also used as a substitute of minced meat which are known as kani-, ebi-, or kinoko-cream korokke, respectively.
* Tonkatsu, Menchi katsu, rooster katsu, beef katsu, kujira katsu – breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively.
* Japanese curry – rice – imported within the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most well-liked meals gadgets in Japan today.[citation needed] Eaten with a spoon. Curry is usually eaten with pickled greens referred to as fukujinzuke or rakkyo * Curry Pan – deep fried bread with Japanese curry sauce inside. The pirozhki of Russia was transformed, and Curry bread was made.
* Curry udon[ja] – is a scorching noodle dish where the soup is made of Japanese curry and dashi. May additionally embrace meat or greens.
Hayashi rice * Hayashi rice (ハヤシライス) – beef and onions stewed in a red-wine sauce and served on rice
* Nikujaga – soy sauce-flavored meat and potato stew that has been made in Japan to the extent that it is now thought of washoku, but again originates from nineteenth century Japanese Navy chefs adapting beef stews of the Royal Navy.
* Omu raisu – ketchup-flavored rice wrapped in omelet.
Other objects had been popularized after the struggle:
* Hamburg steak – a floor beef patty, often mixed with breadcrumbs and fried chopped onions, served with a facet of white rice and vegetables. Often accompanied with demiglace sauce. Popular post-war meals merchandise served at homes. Sometimes eaten with a fork.
Fake food of naporitan in show window of a restaurant in Japan Tarako spaghetti[ja] (たらこスパゲッティ) Mentaiko spaghetti (明太子スパゲッティ) * Spaghetti – Japanese variations embrace: * with tomato ketchup, wieners, sliced onion and green pepper (called “naporitan” or “napolitan”)
* with mentaiko sauce topped with nori seaweed (tarako spaghetti[ja], たらこスパゲッティ) (mentaiko spaghetti, 明太子スパゲッティ)
* with Japanese curry
* Pizza – The popular American pizza corporations Domino’s, Pizza Hut and Shakey’s all function in Japan, but Japanese manufacturers corresponding to Aoki’s and Pizza-La are higher-grossing and well-known for catering to Japanese taste. Many pizza chains supply seasonal toppings. Japanese versions include: * with corn
* with shrimp, squid, or different seafood
* with mayonnaise, white sauce or Pesto basil sauce
* with potato or eggplant
* with Galbi beef or teriyaki chicken
* with hard-boiled eggs
* with macaroni, wieners or different prepared foods
Other homegrown delicacies of international origin[edit]
* Japanese American delicacies * Burgers have varied variations in Japan. Domestic chains like MOS Burger and Freshness Burger cater to Japanese tastes with seasonal specials like Teriyaki Burgers and the kinpira rice burger.
* Korean cuisine * Kimchi from Korea is often served with Japanese Chinese cuisine, though the local variant might use thinner cabbage.
* Japanese Chinese cuisine * Gyoza[9] are a very fashionable dish in Japan. Gyoza are the Japanese tackle the Chinese dumplings with rich garlic flavor. Most usually, they’re seen in the crispy pan-fried kind (potstickers), however they are often served boiled or even deep fried, as properly.
* Japanese-only “Chinese dishes” like ebi chili (shrimp in a tangy and slightly spicy sauce)
* Mābō dōfu tends to be thinner than Chinese mapo doufu.
* Nikuman, anman, butaman and the obscure negi-man are all varieties of mantou with fillings.
* Ramen and associated dishes corresponding to champon and yaki soba
* Yakisoba-pan is a sandwich with a filling that resembles chow mein noodles.
* Japanese English delicacies * Purin is a model of caramel custard.
Adaptations[edit]
* California roll – invented in Canada,[10] then first introduced in California.
* Spam musubi – a snack from Hawaii resembling onigiri, made with Spam
Seasonings[edit]
Lots of Japanese foods are prepared utilizing a quantity of of the following:
* Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, typically known as bonito) and niboshi (dried child sardines) are sometimes used to make dashi inventory.
* Negi (Welsh onion), onions, garlic, nira (Chinese chives), rakkyō (Allium chinense) (a sort of scallion).
* Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to decorate.
* Shōyu (soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake.
* Wasabi (and imitation wasabi from horseradish), karashi (hot mustard), purple pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus peel, and honeywort (called mitsuba).
* A citrus fruit referred to as yuzu can also be a frequent condiment, mashed up right into a relish, sold as yuzukoshō and is blended with pepper/chili and salt. Yuzukoshō is eaten with many dishes, including a flavorful kick to broth/soup objects similar to oden, nikujaga, tonjiru, udon in addition to different dishes. Yuzu is also seen to taste teas, jams or zeri (jelly), and any number of sweets from yuzu-an (a sort of bean paste) to yuzu-hachimitsu (yuzu-honey).
Less conventional, but extensively used elements embrace:
* Monosodium glutamate, which is commonly used by cooks and meals firms as a cheap flavor enhancer. It may be used as a substitute for kombu, which is a conventional supply of free glutamate
* Japanese-style Worcestershire sauce, typically generally identified as simply “sauce”, thicker and fruitier than the original, is often used as a desk 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 generally mixed with wasabi or soy sauce.
See also[edit]
*