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List Of Japanese Dishes
Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and other food such as curry and hamburger steaks 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 became more common. Rice dishes () * ''Gohan'' or ''meshi'': plainly cooked white rice. 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 is ''gohan'' ( ookedrice). Nori (), and furikake () are popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
12 2夕食（冷や汁定食） (2097833934)
1 (one, unit, unity) is a number, Numeral (linguistics), numeral, and glyph. It is the first and smallest Positive number, positive integer of the infinite sequence of natural numbers. This fundamental property has led to its unique uses in other fields, ranging from science to sports, where it commonly denotes the first, leading, or top thing in a group. 1 is the unit (measurement), unit of counting or measurement, a determiner for singular nouns, and a gender-neutral pronoun. Historically, the representation of 1 evolved from ancient Sumerian and Babylonian symbols to the modern Arabic numeral. In mathematics, 1 is the multiplicative identity, meaning that any number multiplied by 1 equals the same number. 1 is by convention not considered a prime number. In Digital electronics, digital technology, 1 represents the "on" state in binary code, the foundation of computing. Philosophically, 1 symbolizes the ultimate reality or source of existence in various traditions. In math ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Rice
White rice is milled rice that has had the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ( hulled), it is polished, resulting in rice with a bright, white, shiny appearance. The milling and polishing processes both remove nutrients. An unbalanced diet based on unenriched white rice leaves many people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions, and types ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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,Seductions of Rice – Jeffrey Alford, Naomi Duguid p. 213. , or hot water over cooked . Common toppings include '''' (pickled vegetables), '' |
Barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mochi (food)
A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called . While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time. Mochi is made up of polysaccharides, lipids, protein, and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi is higher than that of standard short-grain rice. Mochi is similar to , which is made with rice flour instead of pounded rice grains. History Red rice was the original variant used in the production of moch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Food
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's Offal, pluck (heart, liver, and lungs), Mincing, minced with onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, a spiced mush of pig scraps, cornmeal and other flours fried up solid * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from Basilicata, defined a true representative of * Pasta e fagioli, a traditional Italian pasta soup * Pasta mollicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 quantities of rice, which was a relatively expensive food compared to the income of some workers. Typical ingredients in the dish included rice, barley, millet, and chopped daikon (a mild winter radish). Variations of the dish were based upon the regional and seasonal availability of foods in different areas of Japan. History ''Katemeshi'' was a rice dish, peasant food and former staple food in Japanese cuisine that was common during the Meiji and Taishō periods of Japan. During this time, rice was an expensive food for laborers, and some employers fed their workers ''katemeshi'', while feeding themselves with significantly larger quantities of rice and separate side dishes. Some farmers in rural Japan also subsisted on ''katemeshi'', whereas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamameshi
''Kamameshi'' ( 釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a ''kama''. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of ''takikomi gohan'' (mixed rice dish). History Kamameshi originally referred to rice that was eaten communally from the kama. Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls. The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake. Later, similar to ''takikomi gohan'', kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables and flavored with soy sauce, sake, or mirin. By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hayashi Rice
is a dish popular in Japan as a Western-style dish, or ''yōshoku''. It usually contains beef, onions, and button mushrooms in a thick demi-glace sauce, which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream. Recipe variants sometimes include soy sauce and sake. History There are several theories about the origin of this dish and its name:実はカレーライスよりも歴史が深い？ 「ハヤシライス」誕生秘話. Aera. 30 March 2014 [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Rice
Brown rice is a whole grain rice with only 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 hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice (also called purple rice) are all whole rice with differently pigmented outer layers. Cooking time Brown rice generally needs longer cooking times than white rice, unless it is broken or flour blasted (which perforates the bran without removing it). Studies in 2003 estimated a cooking time between 35 and 51 minutes. A shorter cooking time is necessary for "converted" or parboiled rice. Storage Brown rice has a shelf life of approximately 6 months, but hermetic storage, refrigeration or freezing can significantly extend its lifetime. Freezing, even periodically, can also help control infestations of Indian meal moths. Nutrition Cooked, long-grain b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China. Many varieties of fried rice have their own specific list of ingredients. In China, common varieties include Yangzhou fried rice and Hokkien fried rice. Japanese chāhan is considered a Japanese Chinese dish, having derived from Chinese fried rice dishes. In Southeast Asia, similarly constructed Indonesian, Malaysian, and Singaporean ''nasi goreng'' and Thai '' khao phat'' are popular dishes. In the West, most restaurants catering to vegetarians have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chahan (food)
, also known as ''yakimeshi'' (Japanese: 焼飯 or 焼き飯), is a Japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. The dish is typically fried, and can be cooked in a wok. ''Chahan'' may have originated in the 1860s from Chinese immigrants arriving at the port of Kobe. ''Chahan'' is a staple food in homes in Japan. Some restaurants outside Japan serve the dish as a part of their fare. History ''Chahan'' may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called ''chǎofàn'' (); these same Chinese characters have a Japanese reading of ''chāhan''. Preparation ''Chahan'' is a Japanese fried rice dish that is typically cooked in a wok. Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, as well as s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
