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Chawanmushi: Egg custard appetizer with dashi,
diced vegetables, chicken or seafood. Chawanmushi translates to
"steamed in a tea bowl" or "tea cup steam."
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Chazuke (Ochazuke): Bowl of cooked rice
with green tea and a variety of other toppings to preference,
such as cooked eggs, nori (seaweed), poultry, savory seasonings,
seafood, sesame seeds, tofu or vegetables.
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Congee: Soup or
porridge made with egg, meat, rice, seafood or vegetables stewed
in stock.
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Donburi:
A single bowl of rice topped with pork, chicken, seafood or
vegetables.
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Gyoza: Japanese dumplings (pictured at right;
click on image to view larger size in a new window). Fillings can vary but usually contain meat. Gyoza can be
pan-fried (guotie), boiled (shuijiao) similar to broth dumplings
or steam-cooked (zhengjiao).
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Gyudon: Bowl of
rice topped with slices of cooked beef.
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Hayashi Raisu: Beef
stew hash.
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Hiyashi Chuka: Chilled ramen
noodles served with carrot, chicken, cucumber, strips of cooked
egg, ginger, ham or barbecued pork; topped with tara
sauce (rice vinegar, sesame oil and seeds, soy sauce and sugar).
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Kamameshia: Rice
pilaf cooked in a pot with meat, seafood and vegetables; also
known as "kettle rice."
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Kare Raisu: Rice cooked in a curry
sauce. A variation of
Curry Stew (Kareh Raisu).
Pictured at right (click on image to view larger size in a
new window).
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Kasutera:
Sponge cake made with warm milk, honey and bread flour.
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Kayu: Rice gruel,
similar to oatmeal.
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Kinpira gobo:
Stir-fried burdock and other root vegetables; served with sweet
soy sauce.
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Korokke: Similar to a
croquette.
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Kurimu
Shitu: Creamy stew with western influence (yoshoku).
Made with cabbage, carrots, chicken or pork, potato and mixed
vegetables; cooked in a white roux.
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Kushiyaki: Seasoned
meat and vegetables cooked on skewers.
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Misoshiru (Miso Soup): Clear soup made with
miso paste and dashi; usually contains spinach and tofu.
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Motoyaki: Baked
seafood in a cream sauce.
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Motsunabe: Beef
offal, cabbage and other vegetables cooked in soup.
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Nabe: Hot pot meals.
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Natto: Fermented soy
beans.
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Negimaki: Broiled
strips of beef marinated in teriyaki sauce and rolled with
scallions.
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Nikujaga: Meat and potato dish.
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Noodles: Noodles are almost as popular as rice. Some of the
different types of noodles are Soba, Udon,
Ramen and
Somen.
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Oden: Nabe dish
including fish cakes, eggs and vegetables cooked for hours in a
soup.
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Okonomi Yaki:
Cross-between pizza and a pancake; usually made with vegetables.
Pictured at right (click on image to view larger size in a
new window).
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Omuraisu: Cooked rice wrapped in a thin omelet; typically
served with gravy or ketchup.
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Rice: The
basic foodstuff of Japan. Rice is eaten for breakfast, lunch and
supper. For more, see Japanese Rice
section.
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Sashimi: Raw fish
sliced very thin; served with various dipping sauces.
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Sekihan: Rice cooked with red azuki beans; traditional
dish with a reddish hue that can be sweet or savory.
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Shabu Shabu: Beef,
tofu and vegetables cooked in stock and served with sesame or
soy-based sauce.
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Shogayaki: Pork
flavored with ginger.
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Soki: Pork stewed with
bone.
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Sukiyaki: Beef, tofu and vegetables cooked in a pot and
then dipped in raw egg.
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Sushi: Vinegar-seasoned rice topped
with vegetables or raw fish. For more, see Sushi
section.
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Takiyaki: Fried
octopus dumpling.
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Tecchiri: Blowfish
and vegetables in a hot pot; common to Osaka.
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Tempura: Seafood
and vegetables deep-fried in thin batter. Pictured at right (click
on image to view larger size in a new window).
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Teriyaki: Broiled,
grilled or pan-fried beef, chicken, fish, pork or vegetables
basted with a sweet soy sauce.
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Tofu: Soy curd.
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Tonkatsu: Deep-fried pork cutlets.
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Yakisoba: Deep-fried noodles served with meat, vegetables and
ginger; Chinese origins.
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Yakitori: Grilled chicken on skewers.
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Yakizakana:
Flame-grilled fish.
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Yosenabe: Seafood and
vegetable soup.
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Zosui:
Soup made from pre-cooked rice and water.
