Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: ) is based on rice with miso soup and othe ...

include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called

oden is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called ...

, or

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

sukiyaki is a Japanese dish that is prepared and served in the ''nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a ...

and

nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with '' ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up ...

. Foreign food, in particular

Chinese food Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...

in the form of noodles in soup called

ramen is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. ...

and fried

dumplings Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...

gyoza ''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are ...

, and western food such as

curry A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. The choice of spices for each dish in tradi ...

and

hamburger steak Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak. It is considered the origin of the ubiquitous hamburger, whe ...

s are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as

tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dis ...

became more common.

Rice dishes ()

* ''Gohan'' or ''meshi'': plainly cooked

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the ...

. It is such a staple that the terms ''gohan'' and ''meshi'' are also used to refer to meals in general, such as ''Asa gohan/meshi'' ( breakfast), ''Hiru gohan/meshi'' ( lunch), and ''Ban gohan/meshi'' ( dinner). Also, raw rice is called ''kome'' ( rice), while

cooked rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

is ''gohan'' ( ookedrice).

Nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...

(), and

furikake is a dry Japanese condimentJapanese Furikake (Rice Seasoning)
. Japanese Kitchen. Accessed 28 ...

() are popular condiments in Japanese breakfast. Some alternatives are: * (karē raisu ): Introduced from the UK in the late 19th century, "curry rice" is now one of the most popular dishes in Japan. It is much milder than its Indian counterpart. * Chāhan () or yakimeshi (焼飯):

fried rice Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. ...

, adapted to Japanese tastes, tends to be lighter in flavor and style than the Chinese version from which it is derived * ''Genmai gohan'' ():

brown rice Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the ...

* : thick beef stew on rice *

Kamameshi ''Kamameshi'' ( 釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a ''kama''. Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family membe ...

(): rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot *

Katemeshi ''Katemeshi'', also spelled ''katé-meshi'', was a common peasant food in Japan during the Meiji and Taishō periods (1867–1924). Some laborers and farmers subsisted on the dish during this time, whereas wealthier people consumed larger quanti ...

: a

peasant food Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not ...

consisting of rice, barley, millet and chopped daikon radish *

Mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

(): glutinous rice cake * Mugi gohan/ (): white rice cooked with barley *

Ochazuke ''Chazuke'' ( 茶漬け, ちゃづけ) or ''ochazuke'' ( お茶漬け, from ( o)''cha'' 'tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,green tea Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then ...

dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour ba ...

() poured over cooked white rice, often with various savory ingredients such as

umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ...

() or

tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an ''otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...

(). * Okowa (): cooked

glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylos ...

Omurice Omurice or is a Japanese dishOmuraisu (also known ...

(Omu-raisu, ): omelet filled with fried rice, apparently originating from

Tōkyō Tokyo (; ja, 東京, , ), officially the Tokyo Metropolis ( ja, 東京都, label=none, ), is the capital and largest city of Japan. Formerly known as Edo, its metropolitan area () is the most populous in the world, with an estimated 37.468 ...

Onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume ('' umeboshi''), salted salmon, katsuob ...

(): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. *

Sekihan Red bean rice, called ''patbap'' () in Korean, ''sekihan'' () in Japanese, and ''hóngdòu fàn'' () in Chinese, is an East Asian rice dish consisting of rice cooked with red beans. East Asian varieties China Hóngdòu fàn (红豆饭) is a ...

(): white rice cooked with

azuki bean ''Vigna angularis'', also known as the adzuki bean , azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East Asia ...

s () to

. (literally ''red rice'') *

Takikomi gohan ''Takikomi gohan'' (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of ''takikomi gohan'' are cooked with the rice. This dish is c ...

(): Japanese-style

pilaf Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some techni ...

cooked with various ingredients and flavored with soy,

, etc. *

Tamago kake gohan is a popular Japanese breakfast food consisting of cooked Japanese rice topped or mixed with raw egg and soy sauce. Background Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. B ...

(): Rice with a raw egg * Tenmusu: a rice ball wrapped with nori that is filled with deep-fried tempura shrimp File:Chahan ball.jpg, Chāhan File:Sake chazuke by matsukawa1971.jpg,

Chazuke ''Chazuke'' ( 茶漬け, ちゃづけ) or ''ochazuke'' ( お茶漬け, from ( o)''cha'' ' tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,Sekihan Red bean rice, called ''patbap'' () in Korean, ''sekihan'' () in Japanese, and ''hóngdòu fàn'' () in Chinese, is an East Asian rice dish consisting of rice cooked with red beans. East Asian varieties China Hóngdòu fàn (红豆饭) is a ...

File:Omurice_by_Taimeiken.jpg,

Omurice Omurice or is a Japanese dishOmuraisu (also known ...

File:Okowa Bento by Yonehachi, Takashimaya Singapore.jpg, Okowa File:Tenmusu by m-louis in Aichi.jpg, Tenmusu

Rice porridge ()

* Nanakusa-gayu () is the long-standing Japanese custom of eating seven-herb rice porridge (nanakusa-gayu) on January 7 (Jinjitsu). *

Okayu Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most o ...

() is a rice

congee Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most ...

(

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

), sometimes egg dropped and usually served to infants and sick people. *

Zosui , or , is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and ve ...

(Zōsui, ) or Ojiya () is a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavored with miso or soy. Known as in Okinawa. Some similarity to

risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and P ...

and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice. File:Nanakusa gayu on Nanakusa no sekku.jpg, Nanakusa-gayu File:Kinoko Zosui, at Restaurant Gusto (2012.02.26).jpg,

Rice bowls ()

A one-bowl dish, consisting of a ''

donburi is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. ''Donburi'' meals are usually served in oversized rice bowls which are also called ''donburi''. If one needs to ...

'' ( big bowl) full of hot

steamed rice Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used. Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous ...

with various savory toppings: *

Gyūdon , also known as , is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with ''dashi'' (fish and seaweed stock), soy sauce and ''mirin'' (sweet rice wine). It may sometimes also be ...

: ( beef bowl): Donburi topped with seasoned beef and onion *

Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words ''tonkatsu'' (for pork cutlet) and ''donburi'' (for ''rice bowl dish'') ...

(): Donburi topped with deep-fried breaded cutlet of pork (

don), chicken (chickendon) *

Oyakodon , literally "parent-and-child donburi", is a ''donburi'', or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sa ...

(): Donburi topped with chicken and egg (or sometimes salmon and salmon roe) (literally ''Parent and Child'' bowl) * Tekkadon (): Donburi topped with tuna

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stuck) ...

Tendon A tendon or sinew is a tough, high-tensile-strength band of dense fibrous connective tissue that connects muscle to bone. It is able to transmit the mechanical forces of muscle contraction to the skeletal system without sacrificing its ability ...

: (): Donburi topped with

tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tem ...

(battered shrimp and vegetables) *

Unadon is a dish originating in Japan. It consists of a ''donburi'' type large bowl filled with steamed white rice, and topped with fillets of eel ('' unagi'') grilled in a style known as '' kabayaki'', similar to teriyaki. The fillets are glazed with ...

: (): Donburi topped with broiled eel with vegetables * Wappameshi: (): rice topped with other ingredients, cooked in wooden containers called ''wappa'' File:Katsudon_001.jpg,

File:Oyakodon 003.jpg,

File:Tendon.jpg,

File:Tokyo_Chikuyotei_Unadon01s2100.jpg,

Sushi ()

Sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

() is a vinegared rice topped or mixed with various fresh ingredients, usually seafood or vegetables. * ''

Nigirizushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

'' (): Sushi with the ingredients on top of a block of rice. * ''

Makizushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...

'' (): Translated as "roll sushi". Seasoned rice and seafood or other ingredients are placed on a sheet of seaweed (

nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...

, dried laver) and rolled into a cylindrical shape, then sliced into smaller rounds. Typical ingredients are

Tamagoyaki is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a '' makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of t ...

(Japanese-style omelette), simmered

shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine. T ...

mushroom, boiled

prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...

and cucumber. ** '' Temaki'' () or''Temakizushi'' (): Basically the same as

makizushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...

, except that the

is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll". * '' Chirashizushi'' () or ''Bara-zushi'' (): Translated as "scattered", chirashi involves fresh seafood, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish. * '' Inarizushi'' (): Fried tofu packet braised in sweet soy sauce stuffed with sushi rice (no fillings) * '' Oshizushi'' (): A pressed sushi using cured or cooked fish, most commonly mackerel. * ' (): Sumeshi wrapped in

Takana Takana is a forum of prominent personalities with the objective of fighting sexual abuse in the National Religious sector in Israel. The forum came to the spotlight in February 2010 when it published a statement claiming that Rabbi Mordechai El ...

leaves. Unique to

Wakayama Prefecture is a prefecture of Japan located in the Kansai region of Honshu. Wakayama Prefecture has a population of 944,320 () and has a geographic area of . Wakayama Prefecture borders Osaka Prefecture to the north, and Mie Prefecture and Nara Prefecture ...

Other staples

Noodles (''men-rui'', )

Noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Ind ...

() often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. duck soba

* Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-

broth. **

Soba Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found i ...

(): thin brown

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as ''Fagop ...

noodles. Also known as ''Nihon-soba'' ("Japanese soba"). In

Okinawa is a Prefectures of Japan, prefecture of Japan. Okinawa Prefecture is the southernmost and westernmost prefecture of Japan, has a population of 1,457,162 (as of 2 February 2020) and a geographic area of 2,281 Square kilometre, km2 (880 sq mi). ...

, ''soba'' likely refers to ''Okinawa soba'' (see below). *** Zaru soba (): Soba noodles served cold **

Udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

(): thick white wheat noodles served with various toppings, usually in a hot soy-''

'' broth, or sometimes in a

Japanese curry is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sau ...

soup. *** Miso-nikomi-Udon (): hard udon simmered in red miso soup. **

Sōmen , ''somyeon'' ( ko, 소면; 素麵), or ''sùmiàn'' () is a very thin noodle made of wheat flour, less than 1.3 mm in diameter. The noodles are used extensively in East Asian cuisines. Japanese ''sōmen'' is made by stretching the dough ...

(): thin white wheat noodles served chilled with a dipping sauce. Hot sōmen is called Nyumen. Iekeiramen111

* Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so. **

Ramen is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. ...

(): thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as ''Shina-soba'' () or ''Chūka-soba'' () (both mean "Chinese-style soba"). **

Champon , also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and ve ...

(): yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in

Nagasaki is the capital and the largest city of Nagasaki Prefecture on the island of Kyushu in Japan. It became the sole port used for trade with the Portuguese and Dutch during the 16th through 19th centuries. The Hidden Christian Sites in the Na ...

as a cheap food for students. ** Hiyashi chūka (): thin, yellow noodles served cold with a variety of toppings, such as cucumber, tomato, ham or chicken, bean sprouts, thin-sliced omelet, etc., and a cold sauce (soy sauce based, sesame based, etc.). The name means "cold Chinese noodles." * Mazesoba (: wheat noodles served with a number of savory toppings, including raw egg, ginger, and meat *

Okinawa soba is a type of noodle produced in Okinawa Prefecture, Japan. Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op. On Okinawa, it is sometimes simply called ''soba'' (or ''suba'' in Okinawan dialects), althou ...

(): thick wheat-flour noodles served in

, often served in a hot broth with

sōki Soki ( ryu, ソーキ ''sooki'') is a specialty of the cuisine of Okinawa Prefecture, Japan. Soki are (usually boneless) stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba (called ''suba''). Dishe ...

, steamed pork. Akin to a cross between udon and ramen. * Yaki soba (): Fried Chinese noodles. *

Yaki udon is a Japanese stir-fried dish consisting of thick, smooth, white udon noodles mixed with a soy-based sauce, meat (usually pork), and vegetables. It is similar to yakisoba, which involves a similar stir-frying technique using ramen-style wheat ...

(): Fried ''udon'' noodles.

Bread (''pan'', )

Bread Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made food ...

(the word "pan" () is derived from the

Portuguese Portuguese may refer to: * anything of, from, or related to the country and nation of Portugal ** Portuguese cuisine, traditional foods ** Portuguese language, a Romance language *** Portuguese dialects, variants of the Portuguese language ** Portu ...

'' pão'') is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 16th century it has become common. *

Curry bread is a popular Japanese food. It consists of Japanese curry wrapped in a piece of dough, which is then coated in bread crumbs and deep fried. On occasion it is baked instead of deep fried, but deep frying is the most common method of cooking. Cur ...

(''karē pan'' ): deep fried bread filled with

sauce *

Anpan is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (''shiro-an''), green beans (''uguisu-an''), sesame (''goma-an''), and chestnut (''kuri-an''). History A ...

(''ampan'' ):

sweet roll A sweet roll or sweet bun refers to any of a number of sweet, baked, yeast- leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing. Compared to regular bread dough, ...

filled with red bean (anko) paste * ''

Yakisoba-pan Yakisoba-pan (焼きそばパン) is a popular Japanese food in which yakisoba is sandwiched between an oblong white bread roll resembling an American hotdog bun known as ''koppe-pan''. This high-carbohydrate food item is essentially a sandwich w ...

'' (): bread roll sandwich with

yakisoba ''Yakisoba'' ( ja, 焼きそば ), "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese noodles (Chuuka soba) made from wheat flour, typically flavored with ...

(fried noodles and red pickled ginger) filling * ' (): bread roll sandwich with

croquette A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, m ...

(deep-fried patties mashed potato) filling * '' Melon-pan'' (): sweet round bun covered in a (sometimes melon flavored) cookie-like coating, scored in criss cross shape and baked * ' (): sandwich with

(breaded pork cutlet) filling File:KatsuSando6515.jpg, ' () File:Curry-bun,curry-pan,katori-city,japan.JPG,

File:Melonpan.jpg,

Melonpan A (also known as melon pan, melon bun or melon bread) is a type of sweet bun originating from and popular in Japan, as well as in Taiwan and China. They are made from an enriched dough covered in a thin layer of crisp cookie dough. Their appe ...

Common Japanese main and side dishes (okazu, )

Okazu ''Okazu'' ( or ; ; ) is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet.''Kenkyusha's New Japanese-English Dictionary'', They are cooked and seasoned in such a way as to match well when eaten with rice, and ar ...

(): Common Japanese main and side dishes

Deep-fried dishes (''agemono'', )

* Agemono ():

Deep-fried Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norm ...

dishes ** : bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common

izakaya An () is a type of informal Japanese Bar (establishment), bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word e ...

(居酒屋) food, also often available in convenience stores. *** : marinated fried fish. **

Korokke Korokke ( ja, コロッケ; ) is the Japanese name for a deep-fried ''yōshoku'' dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, ...

(

): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food. ** Kushikatsu (): skewered meat, vegetables or seafood, breaded and deep fried. **

Satsuma-age is a fried fishcake originating from Kagoshima, Japan. Surimi and flour is mixed to make a compact paste that is solidified through frying. It is a specialty of the Satsuma region. It is known by a variety of regional names throughout Ja ...

(): fried fishcake (surimi), often used as an ingredient for oden. **

Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tem ...

(): deep-fried vegetables or seafood in a light, distinctive batter. ***

Kakiage , a Japanese dish, is a type of ''tempura''. It is made by batter-dipping and deep-frying a batch of ingredients such as shrimp bits (or a clump of small-sized shrimp). ''Kakiage'' may use other seafood such as small scallops, shredded vegeta ...

Tonkatsu is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dis ...

(): deep-fried breaded cutlet of pork (chicken versions are called chicken katsu). *

Agedashi dōfu is a Japanese hot tofu dish. Soft or Medium-firm silken tofu () is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth () made of dashi, mirin, and ...

(): cubes of deep-fried silken

tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super firm ...

served in hot broth. File:Ebitemp.jpg, ''Ebi''

File:Tonkatsu by ayustety in Tokyo.jpg,

Grilled and pan-fried dishes (''yakimono'', )

Beef teriyaki cooking dinner grilled food peapods peanuts

* Yakimono ():

Grilled Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

and

pan-fried Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, n ...

dishes **

Gyoza ''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are ...

(): Chinese ravioli-

(potstickers), usually filled with pork and vegetables (spring onion, leek, cabbage, garlic, and ginger) and pan-fried **

Kushiyaki is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as and ''yakimono'' ( 焼き物). Yakitori and kushiyaki Muroran '' yakitori'' is actually pork, not chicken Both y ...

():

skewers A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting ...

of meat and vegetables ** Motoyaki (): Baked seafood topped with a creamy sauce. **

Okonomiyaki is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' ...

() are savory pancakes with various meat and vegetable ingredients, flavored with the likes of Worcestershire sauce or

mayonnaise Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar s ...

. **

Takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (''tako''), tempura scraps ('' tenkasu''), pickled ginger (''beni shoga''), and green ...

(): a spherical, fried dumpling of batter with a piece of

octopus An octopus ( : octopuses or octopodes, see below for variants) is a soft-bodied, eight- limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlef ...

inside. Popular street snack. **

Teriyaki ''Teriyaki'' (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mack ...

(): grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce **

Unagi is the Japanese word for freshwater eel, particularly the Japanese eel, . Unagi is a common ingredient in Japanese cooking, often as ''kabayaki''. It is not to be confused with saltwater eel, which is known as '' anago'' in Japanese. I ...

(), including

Kabayaki is a preparation of fish, especially '' unagi'' eel,, vol. 7,"kabayaki" by describes it as being used principally or almost always for ''unagi'' (「もっぱら鰻」) where the fish is split down the back the Japanese dictionary says ''kab ...

(): grilled and flavored

eel Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...

Yakiniku ''Yakiniku'' (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. "Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer K ...

("grilled meat" ) may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as

tare Tare or Tares may refer to: * Tare (armour), a leg and groin protector used in a number of Japanese martial arts * Tare (surname), a surname * Tare (tufted grass), a genus of nine species of tufted grasses * Tare, Rwanda * Tare River, in Romania ...

before being eaten. ***

Horumonyaki Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a ''yōshoku'' restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It ...

("offal-grill" ): similar homegrown dish, but using offal ***

Jingisukan is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake. The dish is particula ...

(Genghis Khan ) barbecue: sliced lamb or mutton grilled with various vegetables, especially onion and cabbage and dipped in a rich

sauce. A speciality of

Hokkaidō is Japan's second largest island and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by the undersea railway Seikan Tunnel. The lar ...

. **

Yakitori is a Japanese type of skewered chicken. Its preparation involves skewering the meat with , a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, t ...

(): barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal. ** () is flame-grilled

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

, often served with grated

daikon Daikon or mooli, '' Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consum ...

. Was one of the most common dishes served at home. Because of the simple cuisine, fresh fish in season are highly preferable. Some species traded as dried fish, such as ''hokke'' ( Arabesque greenling) are also served this way. File:Yakitori by MShades in Kujo, Kyoto.jpg,

() File:Takoyaki by yomi955.jpg,

()

Nabemono (one pot cooking, )

Nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot". Description Nabemono are stews and soups containing ...

() includes: *

Motsunabe is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe po ...

(): beef

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

Chinese cabbage Chinese cabbage ('' Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). Thes ...

and various vegetables cooked in a light soup base. *

Shabu-shabu ''Shabu-shabu'' ( ja, しゃぶしゃぶ, shabushabu) is a Japanese ''nabemono'' hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swi ...

(): 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 is a Japanese dish that is prepared and served in the ''nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a ...

(): 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. * ():

hot pot Hot pot or hotpot (), also known as soup-food or steamboat, is a cooking method that originated in China. A heat source on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served b ...

with fish and vegetables. ** (): hot pot with

blowfish Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish, globefish, swellfi ...

and vegetables, a specialty of

Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...

. * Chigenabe () or Kimuchinabe ():

with

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as c ...

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus ...

and

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s in a

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

seasoned with ''

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...

'', and ''

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

''. * Imoni (): a thick taro potato stew popular in Northern Japan during the autumn season *

Kiritanpo is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. It can then be served with sweet miso or cooked ...

nabe (): freshly cooked rice is pounded, formed into cylinders around

Japanese cypress ''Chamaecyparis obtusa'' (Japanese cypress, hinoki cypress or hinoki; ja, 檜 or , ) is a species of cypress native to central Japan in East Asia, and widely cultivated in the temperate northern hemisphere for its high-quality timber and orname ...

skewers, and toasted at an open hearth. The kiritanpo are used as dumplings in soups. *

Chankonabe is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. Ingredients and consumption The dish contains a ''dashi'' or chicken broth soup base with sake or '' ...

(): commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. File:Cookingsukiyaki.jpg,

() File:Kiritanpo.jpg,

Nimono (stewed dishes, )

Nimono is a simmered dish in Japanese cuisine. A nimono generally consists of a base ingredient simmered in ''shiru'' stock & seasoned with sake, soy sauce, and a small amount of sweetening. The nimono is simmered in the shiru over a period of time un ...

() 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 is a type of nabemono (Japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called ...

( "kantou-daki", ):

surimi is a paste made from fish or other meat. The term can also refer to a number of East Asian foods that use that paste as their primary ingredient. It is available in many shapes, forms, and textures, and is often used to mimic the texture and c ...

, boiled eggs, daikon radish, konnyaku, and fish cakes stewed in a light, soy-flavored dashi broth. Common wintertime food and often available in convenience stores. * : 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 (). * : beef and potato stew, flavored with sweet soy. * : fish poached in sweet soy (often on the menu as ). * : Okinawan dish of pork stewed with bone.

Itamemono (stir-fried dishes, )

Stir-frying Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and ...

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

Chanpurū is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine. Chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish. Luncheon meat (such as American Spam or Danish Tulip), egg, ...

(): A stir-fry from

, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū. * Kinpira gobo (): Thin sticks of greater burdock (''gobo'', ) and other root vegetables stir-fried and braised in sweetened soy.

Sashimi ()

Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stuck) ...

() is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and

wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russian ...

. Less common variations include: *

Fugu The fugu (; ; ) in Japanese, ''bogeo'' (; 鰒魚) or ''bok'' () in Korean, and ''hétún'' (河豚; 河魨) in Standard Modern Chinese is a pufferfish, normally of the genus ''Takifugu'', ''Lagocephalus'', or ''Sphoeroides'', or a porcupinefish ...

(): sliced poisonous

pufferfish Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish, globefish, swellfi ...

(sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed. * : live sashimi * : raw/very rare

skipjack tuna The skipjack tuna (''Katsuwonus pelamis'') is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya (Sri Lanka), bakulan/kayu (North Borneo), tongkol/aya (Malay Peninsula/Indonesia), aku (Hawaii), cakal ...

steak seared on the outside and sliced, or a finely chopped raw fish ( Japanese jack mackerel or

Sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ita ...

), spiced with the likes of chopped spring onions, ginger or garlic paste. * : horse meat sashimi, sometimes called ''

sakura A cherry blossom, also known as Japanese cherry or sakura, is a flower of many trees of genus ''Prunus'' or ''Prunus'' subg. ''Cerasus''. They are common species in East Asia, including China, Korea and especially in Japan. They generally ...

'' (), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. Basashi features on the menu of many izakayas, even on the menus of big national chains. * : chicken breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures * is typically liver of calf served completely raw (the rare version is called "aburi": あぶり). It is usually dipped in salted

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

rather than soy sauce.

Soups (''suimono'' () and ''shirumono'' ())

The

soups Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingre ...

('' suimono'' () and ' ()) include: *

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, ''abura-age'', etc.) that may be added depending on regional and sea ...

(): soup made with

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and sprea ...

suspended in

, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu. *

Tonjiru is a Japanese soup made with pork and vegetables, flavoured with miso. It is a more substantial version of miso soup, with a larger quantity and variety of ingredients. Common ingredients ''Butajiru'' is usually made by stewing thinly sli ...

(): similar to Miso soup, except that pork is added to the ingredients * (): soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots * () or "osumashi" (): a clear soup made with

and seafood or chicken. *

Zōni , often with the honorific "o-" as ''o-zōni'', is a Japanese soup containing ''mochi'' rice cakes. The dish is strongly associated with the Japanese New Year and its tradition of ''osechi'' ceremonial foods. The preparation of zōni varies bo ...

(): soup containing

mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

rice cakes along with various vegetables and often chicken. It is usually eaten at New Years Day. File:Miso Soup 001.jpg,

() File:Zoni by yoppy.jpg,

Pickled or salted foods (''tsukemono'', )

These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

or as a topping for rice porridges. *

Ikura Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.Nichola Fletcher, ''Caviar: A Global H ...

(): salt cured and pickled soy sauce

salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus' ...

roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked i ...

. * : Salt-cured

cod Cod is the common name for the demersal fish genus ''Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not calle ...

pollock Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. '' Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United King ...

** : salt-cured and red pepper pickled

Shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ...

(): salty fermented

viscera In biology, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a ...

Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an ''otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...

(): pickled vegetables, hundreds of varieties and served with most rice-based meals **

Umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ...

(): small, pickled

ume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, lon ...

fruit. Usually red and very sour, often served with

bento A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, as r ...

() lunch boxes or as a filling for

onigiri , also known as , , or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in ''nori''. Traditionally, an onigiri is filled with pickled ume ('' umeboshi''), salted salmon, katsuob ...

. *

Tsukudani is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. As a flavorful accompaniment to plain rice, tsukudani is made salty enough to not go bad, allowing high osmotic pressure to preserve the ingredients from microbial ...

(): Very small fish, shellfish or seaweed stewed in sweetened soy for preservation * : vegetables such as cucumber or

wakame Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...

, or sometimes crab, marinated in

rice vinegar Rice vinegar is a vinegar made from fermented rice in East Asia ( China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of it ...

File:Tsukemono.jpg,

File:Umeboshi 20101209 c.jpg,

()

Side dishes ()

Bento A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, as r ...

or Obento () is a combination meal served in a wooden box, usually as a cold lunchbox. * Chawan mushi () is meat (seafood and/or chicken) and vegetables steamed in egg custard. *

Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water for 5 minute ...

() is boiled and salted pods of soybeans, eaten as a snack, often to accompany beer. * (): dried fish, often ''aji'' ( Japanese jack mackerel, ). Traditionally served for breakfast with rice, miso soup and pickles. *

Hiyayakko is a Japanese dish made with chilled tofu and toppings. Variety of toppings The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna fl ...

(): chilled tofu with garnish *

Nattō , spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served wit ...

(): fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kantō and Tōhoku but slowly gaining popularity in other regions in which nattō was not as popular * ():

boiled greens Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad gre ...

such as spinach, chilled and flavored with soy sauce, often with garnish *

Osechi Osechi-ryōri (御節料理, お節料理 or おせち) are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). ''Osechi'' are easily recognizable by their special boxes called '' jūbako'' (重箱), whi ...

(): traditional foods eaten at New Year * Japanese

salad dressings A salad dressing is a sauce for salads. Used on virtually all '' leafy salads'', dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. Salad dressings ...

** Wafu dressing (): literally "

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

-style dressing" is a

vinaigrette Vinaigrette ( , ) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marina ...

-type

salad dressing A salad dressing is a sauce for salads. Used on virtually all '' leafy salads'', dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. Salad dressings ...

based on

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Asp ...

, popular in

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

. ** (): The so-called vinegar that is blended with the ingredient here is often ''sanbaizu'' ("three cupful/spoonful vinegar"),, p.147 "wakame and cucumber in sanbaizu dressing (sunomono)"; p.74 "sanbaizu" recipe which is a blend of

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation proce ...

, and

. * Shimotsukare (): made of vegetables, soybeans,

abura-age is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso ...

( or deep fried tofu skins) and

sake kasu or sake lee is a cooking ingredient that is white in color with a paste-like texture. The taste of sake kasu is fruity and has a similar taste to Japanese sake. Sake kasu is the lees left over from sake production. It is a by-product of Japanes ...

(, rice pulp from fermented sake).

Chinmi ()

are regional

delicacies A delicacy is usually a rare and expensive food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a r ...

, and include: *

Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. ''Ankimo'' is often served with ''momiji-oroshi'' ( c ...

() *

Karasumi Karasumi is a food product made by salting mullet roe pouch and drying it in sunlight. A theory suggests that it got its name from its resemblance to the blocks of ''sumi'' ( inkstick) imported from China (''Kara'') for use in Japanese calligr ...

() *

Konowata , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ...

() * Mozuku () * Uni (): specifically, salt-pickled sea urchin Although most Japanese eschew eating insects, in some regions,

locust Locusts (derived from the Vulgar Latin ''locusta'', meaning grasshopper) are various species of short-horned grasshoppers in the family Acrididae that have a swarming phase. These insects are usually solitary, but under certain circumstanc ...

(, ) and bee larvae (, ) are not uncommon dishes. The larvae of species of

caddisflies The caddisflies, or order Trichoptera, are a group of insects with aquatic larvae and terrestrial adults. There are approximately 14,500 described species, most of which can be divided into the suborders Integripalpia and Annulipalpia on the ...

and

stoneflies Plecoptera is an order of insects, commonly known as stoneflies. Some 3,500 species are described worldwide, with new species still being discovered. Stoneflies are found worldwide, except Antarctica. Stoneflies are believed to be one of the mo ...

(, ), harvested from the

Tenryū river The is a river in central Honshū, Japan. With a length of , it is Japan's ninth longest river. Its source is Lake Suwa in the Kiso Mountains near Okaya in Nagano Prefecture. It then flows through Aichi Prefecture and western Shizuoka Prefectu ...

as it flows through

Ina, Nagano is a city located in Nagano Prefecture, Japan. , the city had an estimated population of 68,177 in 27587 households, and a population density of 100 persons per km². The total area of the city is . In 2016, the former town of Takatō, now par ...

, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar. ) is eaten as well in

Hinoemata, Fukushima is a village located in Fukushima Prefecture, Japan. , the village had an estimated population of 556, and a population density of 1.5 persons per km². The total area of the village was . It is locally famous for its soba (buckwheat noodles) an ...

in early summer.

Sweets and snacks (''okashi'' (), ''oyatsu'' ())

* ''Okashi'' (), ' (): Sweets and snacks

Japanese-style sweets (''wagashi'', )

Wagashi are traditional Japanese confections that are often served with green tea, especially the types made of ''mochi'', ''anko'' (azuki bean paste), and fruit. ''Wagashi'' are typically made from plant-based ingredients. History In Japan, the wor ...

include: *

Amanattō is a Japanese traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. It was developed by Hosoda Yasubei during the ''Bunkyū'' years (1861–1863) in the Edo period. He ...

: traditional confectionery made of adzuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. *

Dango is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which is made after steaming glutinous rice. ''Dango'' is usually finished round shaped, three ...

: a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi. *

Hanabiramochi is a Japanese sweet (''wagashi''), usually eaten at the beginning of the year. Hanabiramochi are also served at the first tea ceremony of the new year. Origin The name "hanabiramochi" literally means "flower petal mochi". The original form of ...

: a Japanese sweet (wagashi), usually eaten at the beginning of the year. * Higashi: a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi. * Hoshigaki: dried persimmon fruit. *

Imagawayaki is a Japanese dessert often found at Japanese festivals as well as outside Japan, in countries such as Taiwan and South Korea. It is made of batter in a special pan (similar to a waffle iron but without the honeycomb pattern), and filled with s ...

: also known as ''Taikoyaki'', is a round Taiyaki and fillings are same. *

Kakigōri is a Japanese shaved ice dessert flavored with syrup and a sweetener, often condensed milk.新明解国語辞典（第6版）、三省堂 History The origins of ''kakigōri'' date back to the Heian period in Japanese history, when blocks of ic ...

: shaved ice with syrup topping. * Kompeito: crystal sugar candy. *

Manjū is a traditional Japanese confection. Of the many varieties of manjū, most have an outside made from flour, rice powder, kudzu, and buckwheat, and a filling of ''anko'' (red bean paste), usually made from boiled adzuki beans and sugar. ''Man ...

sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

surrounding a sweet bean center. * Matsunoyuki: a wagashi that resembles a pine tree dusted with snow. *

: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass. * Oshiruko: a warm, sweet red bean ('' an'') soup with ''

'': rice cake. *

Uirō ''Uirō'' (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of glutinous rice flour and sugar. It is chewy, similar to ''mochi'', and subtly sweet. Flavors include azuki bean paste, green tea (matcha), ''yuzu'', straw ...

: a steamed cake made of rice flour. *

Taiyaki is a Japanese fish-shaped cake, commonly sold as street food. It imitates the shape of , which it is named after. The most common filling is red bean paste that is made from sweetened adzuki beans. Other common fillings may be custard, choc ...

: a fried, fish-shaped cake, usually with a sweet filling such as a

red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or ...

. * Namagashi: a type of wagashi, which is a general term for snacks used in the Japanese tea ceremony.

Old-fashioned Japanese-style sweets (''dagashi'', )

Dagashi ''Dagashi'' ( Japanese: 駄菓子) refers to cheap candies and snack foods. ''Dagashi'' are comparable to American penny candy. The word ''dagashi'' is derived from the Japanese words ''da'' ("futile" or "negligible") and ''kashi'' (snacks). T ...

include: * Karume-yaki: Brown sugar cake that is also called "baked

caramel Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of carameli ...

". * ''Sōsu senbei'': Thin

Senbei are a type of Japanese rice cracker. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment. ...

(rice crackers) eaten with brown sauce. * Mizuame: Sticky liquid sugar candy.

Western-style sweets (''yōgashi'', )

are Western-style sweets, but in Japan are typically 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'', )

include: *

: bread with sweet bean paste in the center *

: a large, round bun which is a combination of regular dough beneath cookie dough. It occasionally contains a melon-flavored cream, though traditionally it is called melon bread because of its general shape resembling that of a melon (not due to any melon flavor). File:Peanut Amanatto.jpg, Peanut amanattō File:Anpan 001.jpg,

File:Castella,made in nagasaki-city,japan.JPG,

Castella is a kind of ''wagashi'' (a Japanese traditional confectionery) originally developed in Japan based on the "Nanban confectionery" (confectionery imported from abroad to Japan during the Azuchi–Momoyama period). The batter is poured into larg ...

File:Mizuame 001.jpg, Mizuame

Other snacks

Snack A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are ...

s include: * Azuki Ice -

vanilla Vanilla is a spice derived from orchids of the genus '' Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla ('' V. planifolia''). Pollination is required to make the plants produce the fruit from whic ...

flavored

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

with sweet azuki beans * Koara no māchi * Umai Bō - puffed corn food with various flavors *

Pocky is a Japanese sweet snack food produced by the Ezaki Glico food company. Pocky was first sold in 1966, and was invented by Yoshiaki Koma. It consists of coated biscuit sticks. It was named after the Japanese onomatopoeic word , which is suppos ...

Hello Panda Hello Panda is a brand of Japanese biscuit, manufactured by Meiji Seika. It was first released in Japan during 1979. Each biscuit consists of a small hollow shortbread layer, filled with crème of various flavors. On some biscuits are printed car ...

Hi-chew is a Japanese fruit candy sold by Morinaga & Company. Origin Hi-Chew candy was first released in 1975. It was re-released in the packaging of individually wrapped candies in February 1996. The origins of Hi-Chew began when Taichiro Morinag ...

Ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

- usual flavors such as vanilla and chocolate are the most common. Distinctly Japanese ones include Matcha Ice ( green tea ice cream), less common ones include Goma (black sesame seed) and

sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

flavors.

Tea and other drinks

Tea and non-alcoholic beverages

Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. ''Amazake'' dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made usin ...

Genmaicha is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or ...

is green tea combined with roasted brown rice. * Gyokuro: Gyokuro leaves are shaded from direct sunlight for approximately 3 weeks before the spring harvest. Removing direct sunlight in this way enhances the proportions of flavenols, amino acids, sugars, and other substances that provide tea aroma and taste. After harvesting the leaves are rolled and dried naturally. Gyokuro is slightly sweeter than sencha and is famous for its crisp, clean taste. Major growing areas include Uji, Kyōto and Shizuoka prefecture. * Hōjicha: green tea roasted over charcoal *

Konbu-cha Kelp tea is a traditional East Asian tea made by infusing kelp in hot water. It is called ''kobu-cha'' or ''konbu-cha'' () in Japan, ''haidai-cha'' () in China and ''dasima-cha'' () in Korea. Preparation Korea Either dried kelp powder or ...

: specifically the tea poured with

Kombu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many ...

giving rich flavor in

monosodium glutamate Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer ...

. *

Kukicha ''Kukicha'' (茎茶), or twig tea, also known as ''bōcha'' (棒茶), is a Japanese blend made of stems, stalks, and twigs. It is available as a green tea or in more oxidised processing. Kukicha has a unique flavour and aroma among teas, due to ...

is a blend of green tea made of stems, stalks, and twigs. *

Kuzuyu Arrowroot tea, also called kudzu tea, is a traditional East Asian tea made from East Asian arrowroot, a type of kudzu. Names Arrowroot tea is called ''gegen-cha'' () in Chinese, ''kuzuyu'' (; ) in Japanese, and ''chikcha'' (), ''galgeun-cha' ...

is a thick herbal tea made with

kudzu Kudzu (; also called Japanese arrowroot or Chinese arrowroot) is a group of climbing, coiling, and trailing deciduous perennial vines native to much of East Asia, Southeast Asia, and some Pacific islands, but invasive in many parts of the wor ...

starch. *

Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during ...

is powdered green tea. (Green tea ice cream is flavored with matcha, not ocha.) * Mugicha is barley tea, served chilled during summer. *

Sakurayu Sakurayu ( ja, 桜湯), Sakura-cha (桜茶), literally "''cherry blossom tea''", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East As ...

is an herbal tea made with pickled cherry blossoms. * Sencha is steam treated

green tea Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then ...

leaves that are then dried. * Umecha is a tea drink with

, which provides a refreshing sourness. * Kuwacha is a noncaffeinated tea made with

white mulberry ''Morus alba'', known as white mulberry, common mulberry and silkworm mulberry, is a fast-growing, small to medium-sized mulberry tree which grows to tall. It is generally a short-lived tree with a lifespan comparable to that of humans, although ...

leaves.

Soft drinks

Calpis Calpis ((カルピス, Karupisu))/Milkis ((밀키스, Milkiseu)) is a Japanese uncarbonated soft drink, manufactured by , a subsidiary of Asahi Breweries headquartered in Shibuya, Tokyo. The beverage has a light, somewhat milky, and slight ...

* C.C. Lemon *

Mitsuya Cider is a Japanese carbonated soft drink, created in 1884 and acquired by Asahi Soft Drinks in 1972. While branded as a "cider", the East Asian use of "cider" refers to a very different drink from that typically referred to in English: the basic ...

Oronamin C Drink , produced by Otsuka Chemical Holdings Co., Ltd., (distributed and sold by Otsuka Pharmaceutical Co.) is a carbonated beverage available in Japan. It is commonly called Oronamin C or Oronamin. Its name is similar to the Takeda Pharmaceutical Co. ...

* Pocari Sweat *

Qoo is a non-carbonated beverage from the Coca-Cola Company. Originally introduced in Japan on May 28, 1999, in the Kyushu region and on November 1, 1999, in all of Japan after Coca-Cola executed the creation of a kid and teen-oriented beverage afte ...

Ramune () is a Japanese carbonated soft drink. It was introduced in 1884 in Kobe by the British pharmacist Alexander Cameron Sim. Like Banta, an Indian lemon drink, is available in a Codd-neck bottle, a heavy glass bottle whose mouth is sealed by ...

Yakult is a Japanese sweetened probiotic milk beverage fermented with the bacteria strain ''Lacticaseibacillus casei'' Shirota. It is sold by Yakult Honsha, based in Tokyo. It is distributed through convenience stores and supermarkets in single-servi ...

Alcoholic beverages

Sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and in ...

() is a

rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the s ...

that typically contains 12%–20%

alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

and is made by a double

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

of rice. Kōjji fungus is first used to ferment the rice starch into sugar. Regular brewing yeast is used in the second fermentation to make alcohol. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called ''

sakana In Japan, it is customary to serve alcoholic drinks with snacks called , , or . These are usually quite salty and served in relatively small portions. Sakana are usually more substantial than tapas, although they are not considered a meal sinc ...

'' (), or ''otsumami'' or ''ate'' .

Shōchū is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. ...

is a

distilled beverage Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard l ...

, most commonly made from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume. *

Awamori ''Awamori'' (, Okinawan: , āmui'') is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like ''sake'') but of distillation (like ''shōchū''). The ...

() *

() * Umeshu () * Japanese beer () - leading brands are

Sapporo ( ain, サッ・ポロ・ペッ, Satporopet, lit=Dry, Great River) is a city in Japan. It is the largest city north of Tokyo and the largest city on Hokkaido, the northernmost main island of the country. It ranks as the fifth most populous city ...

, Asahi and Kirin *

Japanese whisky Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1923 upon the opening of the country's first distillery, Yamazaki. Broadly speaking, t ...

Suntory (commonly referred to as simply Suntory) is a Japanese multinational brewing and distilling company group. Established in 1899, it is one of the oldest companies in the distribution of alcoholic beverages in Japan, and makes Japanese whisky. I ...

and

Nikka Whisky Distilling The is a producer of Japanese whisky and other beverages headquartered in Tokyo. It is owned by Asahi Group Holdings. The company operates a number of distilleries and other facilities in Japan, including two Japanese whisky distilleries, the Y ...

are the leading distilleries File:Kikunotsuyu Awamori.jpg,

is an alcoholic beverage indigenous to and unique to

, Japan File:Unfiltered Sake at Gyu-Kaku.jpg, Nigori is an unfiltered

, presented here in an overflowing glass within a traditional wooden box cup, symbolizing abundance File:Selection of Japanese beer.jpg, Japanese beer File:Sake barrels at Itsukushima Shrine.jpg, Barrels of

, a traditional Japanese alcoholic drink, on display as an offering at an Itsukushima Shrine

Imported and adapted foods

Japan has incorporated imported food from across the world (mostly from

Asia Asia (, ) is one of the world's most notable geographical regions, which is either considered a continent in its own right or a subcontinent of Eurasia, which shares the continental landmass of Afro-Eurasia with Africa. Asia covers an are ...

Europe Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a Continent#Subcontinents, subcontinent of Eurasia ...

and to a lesser extent

the Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...

), and have historically adapted many to make them their own.

Foods imported from Portugal in the 16th century

* Kasutera — sponge cake, originating in Nagasaki. *

Konpeitō , also spelled ''kompeitō'', is a type of Japanese sugar candy. It takes the form of a small sphere with a bumpy surface, and comes in a variety of colors and flavors. Etymology The word comes from the Portuguese word ('' comfit''), which i ...

— star shaped sugar candy, the name comes from the

word ('' comfit''). * Pan — bread, introduced by

Portugal Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of th ...

. (''bread'' is ''pão'' in

.) Japanese bread crumbs,

panko Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...

, have been popularized by cooking shows. *

— so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered ''

washoku Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...

'' (, native food).

Yōshoku

Yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

() is a style of Western-influenced food. * Breaded seafood or vegetables (, , derived from "fry"), and breaded meat (katsuretsu, , derived from "cutlet" and often contracted to ''katsu''), are usually served with shredded cabbage and/or lettuce, Japanese Worcestershire or tonkatsu sauce and lemon. Tempura, a related dish, has been heavily modified since its introduction to Japan by use of batter and dashi-flavored dip, and is usually considered to be washoku. korokke food hall

:* () - breaded oyster :* Ebi furai () - breaded shrimp :*

("croquette" ) - breaded mashed potato and minced meat patties. When white sauce is added, it is called cream korokke. Other ingredients such as crab meat, shrimp, or mushrooms are also used instead of minced meat which are called kani-, ebi-, or kinoko-cream korokke, respectively. :*

Menchi katsu is a Japanese breaded and deep-fried ground meat patty; a fried meat cake.''Kenkyusha's New Japanese-English Dictionary'', The meat is usually ground beef, pork, or a mixture of the two. It is often served in inexpensive ''bento'' and ''teish ...

, chicken katsu, beef katsu, kujira katsu - breaded and deep-fried pork, minced meat patties, chicken, beef, and whale, respectively. *

- rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today. Eaten with a spoon. Curry is often eaten with pickled vegetables called

fukujinzuke is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In ''fukujinzuke'', vegetables including ''daikon'', eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The ...

rakkyo ''Allium chinense'' (also known as Chinese onion,Multilingual Multiscript Plant Name DatabaseUniversity of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014. Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, a ...

** Curry Pan - deep fried bread with Japanese curry sauce inside. The

pirozhki Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular str ...

Russia Russia (, , ), or the Russian Federation, is a transcontinental country spanning Eastern Europe and Northern Asia. It is the largest country in the world, with its internationally recognised territory covering , and encompassing one-ei ...

was remodeled, and Curry bread was made. ** - is a hot noodle dish where the soup is made of Japanese curry and

. May also include meat or vegetables. Hayashi rice

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

Nikujaga is a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ''ito konnyaku'' and vegetables. Nikujaga is an example of ''yōshoku'' ( Western-influenced Japanese cuisine). Generally, potatoes make up ...

- soy sauce-flavored meat and potato stew that has been made in Japan to the extent that it is now considered washoku, but again originates from 19th century Japanese Navy chefs adapting beef stews of the Royal Navy. * Omu raisu - ketchup-flavored rice wrapped in omelet. Other items were popularized after the war: *

Hamburg steak Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak. It is considered the origin of the ubiquitous hamburger, w ...

- a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Often accompanied with demiglace sauce. Popular post-war food item served at homes. Sometimes eaten with a fork. Tarako spaghetti

Spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabridg ...

- Japanese versions include: ** with tomato ketchup, wieners, sliced onion and green pepper (called "

naporitan Naporitan or Napolitan ( ja, ナポリタン) is a popular Japanese yōshoku pasta dish. The dish consists of soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan ...

" or "napolitan") ** with mentaiko sauce topped with

seaweed (, ) (mentaiko spaghetti, ) ** with

Pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

- The popular American pizza companies

Domino's Domino's Pizza, Inc., trading as Domino's, is an American multinational pizza restaurant chain founded in 1960 and led by CEO Russell Weiner. The corporation is Delaware domiciled and headquartered at the Domino's Farms Office Park in Ann Arbor ...

Pizza Hut Pizza Hut is an American multinational restaurant chain and international franchise founded in 1958 in Wichita, Kansas by Dan and Frank Carney. They serve their signature pan pizza and other dishes including pasta, breadsticks and desse ...

and

Shakey's Shakey's Pizza is a pizza restaurant chain based in the United States. Founded in 1954, it was the first franchise pizza chain in the United States. In 1968, the chain had 342 locations. The chain had about 500 stores globally, and 58 in the Uni ...

all operate in Japan, but Japanese brands such as Aoki's and Pizza-La are higher-grossing and famous for catering to Japanese taste. Many pizza chains offer seasonal toppings. Japanese versions include: ** with corn ** with shrimp, squid, or other

** with mayonnaise, white sauce or

Pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...

basil sauce ** with potato or eggplant ** with

Galbi ''Galbi'' * (), ''galbi-gui'' (), or grilled ribs, is a type of ''gui'' (grilled dish) in Korean cuisine. "''Galbi''" is the Korean word for "rib", and the dish is usually made with beef short ribs. When pork spare ribs or another meat is us ...

beef or

teriyaki ''Teriyaki'' (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mac ...

chicken ** with hard-boiled eggs ** with

macaroni Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machine ...

, wieners or other prepared foods

Other homegrown cuisine of foreign origin

Japanese American are Americans of Japanese ancestry. Japanese Americans were among the three largest Asian American ethnic communities during the 20th century; but, according to the 2000 census, they have declined in number to constitute the sixth largest Asi ...

cuisine ** Burgers have various variations in Japan. Domestic chains like

MOS Burger , doing business as (which stands for "Mountain Ocean Sun"), is an international fast-food restaurant chain (fast-casual) from Japan. Its headquarters are in the ThinkPark Tower in Ōsaki, Shinagawa, Tokyo. At one time its headquarters wer ...

and

Freshness Burger Freshness Burger, often referred to simply as Freshness, is a Chain store, chain fast food restaurant in Japan. Freshness Burger was established under American Creation Co., Ltd, which was founded in June of 1981. The first Freshness Burger rest ...

cater to Japanese tastes with seasonal specials like ''

Burgers'' and the ''

kinpira is a Japanese cooking style that can be summarized as a technique of sauté and simmer. The most common dish made with this technique is Kinpira Gobo, braised burdock root. Kinpira is commonly used to cook root vegetables such as carrots, burd ...

rice burger''. *

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

from Korea is often served with Japanese Chinese cuisine, though the local variant may use thinner cabbage. * Japanese Chinese cuisine **

are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in the crispy pan-fried form (potstickers), but they can be served boiled or even deep fried, as well. ** 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 ''Mantou'' (), often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name ''mantou'' to a tale about Zhuge Liang. Description ''Mantou'' are t ...

with fillings. **

and related dishes such as

champon , also known as ''Chanpon'', is a noodle dish that is a regional cuisine of Nagasaki, Japan. There are different versions in Japan, Korea and China. The dish was inspired by Chinese cuisine. ''Champon'' is made by frying pork, seafood and v ...

and yaki soba **

is a sandwich with a filling that resembles chow mein noodles. * Japanese English cuisine ** Purin is a version of caramel custard.

Adaptations

California roll ) or California maki is an ''uramaki'' (inside out ''makizushi'' roll) containing cucumber, crab or imitation crab, and avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice in an inside-out roll ('' ...

- invented in Canada, then first introduced in California. * Spam musubi - a snack from

Hawaii Hawaii ( ; haw, Hawaii or ) is a state in the Western United States, located in the Pacific Ocean about from the U.S. mainland. It is the only U.S. state outside North America, the only state that is an archipelago, and the only stat ...

resembling

, made with

Spam Spam may refer to: * Spam (food), a canned pork meat product * Spamming, unsolicited or undesired electronic messages ** Email spam, unsolicited, undesired, or illegal email messages ** Messaging spam, spam targeting users of instant messaging ...

Seasonings

Lots of Japanese foods are prepared using one or more of the following: * ''

'' (kelp), ''

katsuobushi is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried ...

'' (flakes of cured

, sometimes referred to as bonito) and ''

niboshi Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are Japanese dried infant sardines (sometimes incorrectly translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as ...

'' (dried baby sardines) are often used to make ''

'' stock. * ''Negi'' (

Welsh onion ''Allium fistulosum'', the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

, ''nira'' ( Chinese chives), ''rakkyō'' (

Allium chinense ''Allium chinense'' (also known as Chinese onion,Multilingual Multiscript Plant Name DatabaseUniversity of Melbourne. Updated 3 August 2013. Retrieved 5 September 2014. Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, a ...

) (a type of

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...

). *

Sesame seed Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

, sesame salt (''

gomashio Gomashio (hiragana: ごま塩; also spelled ''gomasio'') is a dry condiment, similar to ''furikake'', made from unhulled and . It is often used in Japanese cuisine, such as a topping for ''sekihan''. It is also sometimes sprinkled over plain rice ...

''), ''

furikake is a dry Japanese condimentJapanese Furikake (Rice Seasoning)
. Japanese Kitchen. Accessed 28 ...

'',

walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...

s or

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...

s to dress. * ''Shōyu'' (

), ''

'', ''

'',

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...

rice vinegar Rice vinegar is a vinegar made from fermented rice in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of i ...

, ''

'', ''

''. * ''

Wasabi Wasabi ( Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russi ...

'' (and imitation wasabi from

horseradish Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwi ...

), ''

karashi , also known as Oni Karashi is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of ''Brassica juncea'' (brown mustard) and is usually sold in either powder or paste form. '' ...

'' (hot mustard), red pepper,

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

, ''

shiso ''Perilla frutescens'' var. ''crispa'', also known by its Japanese name shiso, is a cultigen of ''Perilla frutescens'', a herb in the mint family ''Lamiaceae''. It is native to the mountainous regions of China and India, but is now found world ...

'' (perilla or beefsteak plant) leaves, '' sansho'',

citrus ''Citrus'' is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus ''Citrus'' is native to ...

peel, and honeywort (called '' mitsuba''). * A citrus fruit called

yuzu Yuzu (''Citrus junos'', from Japanese or ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France. ...

is also a frequent condiment, mashed up into a relish, sold as yuzukoshō and is blended with pepper/chili and salt. Yuzukoshō is eaten with many dishes, adding a flavorful kick to broth/soup items such as

tonjiru is a Japanese soup made with pork and vegetables, flavoured with miso. It is a more substantial version of miso soup, with a larger quantity and variety of ingredients. Common ingredients ''Butajiru'' is usually made by stewing thinly sli ...

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

as well as other dishes.

Yuzu Yuzu (''Citrus junos'', from Japanese or ) is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though recently also in New Zealand, Australia, Spain, Italy, and France. ...

is also seen to flavor teas, jams or zeri (jelly), and any number of sweets from yuzu-an (a type of bean paste) to yuzu-hachimitsu (yuzu-honey). Less traditional, but widely used ingredients include: *

Monosodium glutamate Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. MSG is used in cooking as a flavor enhancer ...

, 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 Glutamic acid (symbol Glu or E; the ionic form is known as glutamate) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a non-essential nutrient for humans, meaning that the human body can synt ...

* Japanese-style Worcestershire sauce, often known as simply "sauce", thicker and fruitier than the original, is commonly used as a table condiment for ''okonomiyaki'' (), ''tonkatsu'' (), ''croquette'' ("korokke", ) and the like. * Japanese mayonnaise is used with salads, ''okonomiyaki'' (), ''yaki soba'' () and sometimes mixed with wasabi or soy sauce.

References

{{Japanese food and drink * Dishes Japanese Dishes

Rice dishes ()

Rice porridge ()

Rice bowls ()

Sushi ()

Other staples

Noodles (''men-rui'', )

Bread (''pan'', )

Common Japanese main and side dishes (okazu, )

Deep-fried dishes (''agemono'', )

Grilled and pan-fried dishes (''yakimono'', )

Nabemono (one pot cooking, )

Nimono (stewed dishes, )

Itamemono (stir-fried dishes, )

Sashimi ()

Soups (''suimono'' () and ''shirumono'' ())

Pickled or salted foods (''tsukemono'', )

Side dishes ()

Chinmi ()

Sweets and snacks (''okashi'' (), ''oyatsu'' ())

Japanese-style sweets (''wagashi'', )

Old-fashioned Japanese-style sweets (''dagashi'', )

Western-style sweets (''yōgashi'', )

Sweets bread (''kashi pan'', )

Other snacks

Tea and other drinks

Tea and non-alcoholic beverages

Soft drinks

Alcoholic beverages

Imported and adapted foods

Foods imported from Portugal in the 16th century

Yōshoku

Other homegrown cuisine of foreign origin

Adaptations

Seasonings

See also

References