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Agemono ( 揚げ物 ): Deep-fried dishes. Karaage (唐揚げ): bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya (居酒屋) food, also often available in convenience stores. Nanbanzuke (南蛮漬け): marinated fried fish.
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: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
Unadon. Unajū. Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") 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 a sweetened soy -based sauce ...
Katsuobushi ( Japanese: 鰹節) is simmered, smoked and fermented skipjack tuna ( Katsuwonus pelamis, sometimes referred to as bonito ). It is also known as bonito flakes or broadly as okaka (おかか) . Shaved katsuobushi and dried kelp — kombu —are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso ...
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. [ 1] Beaten eggs are sometimes used, as are non-beaten. Sometimes only the yolk of the egg is used. The dish is known in Japan as " tamago kake gohan " ( gohan meaning rice or food, and kake meaning splashed or dashed), " tamago kake ...
Tokoroten. Tokoroten (心太, ところてん) is a dish in Japanese cuisine made from agarophytes. It has been eaten in Japan for over a thousand years. [ 1] Tokoroten is thought to have been introduced to Japan from China during the Nara period. [ 2] It was traditionally made by boiling tengusa ( Gelidium amansii) and then allowing the ...
History of Japanese cuisine. This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty.
Itameshi ( Japanese: イタ飯) is a type of fusion cuisine originally from Japan that combines traditional elements of Japanese food and Italian food. The name comes from the combination of the Japanese name for Italy (イタリア Itaria) and the Japanese word for meal (飯 meshi ). [1] This term is used to differentiate Japanese-Italian ...
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