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Types of Japanese Food

Agedashi ​dōfu​
Agedashi ​dōfu​

Agedashi dōfu (揚げ出し豆腐, "Lightly deep-fried tofu") is a Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown.

Bento​
Bento​

Bento boxes are a tradition, a necessity, and a way of enjoying food that looks ridiculously pretty and is easy to eat on the go. Bento boxes also tend to be very healthy, usually containing many different foods such as fruits, vegetables, meat, rice, and fish.

source: jpninfo.com
Chawanmushi​
Chawanmushi​

Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. “Chawan” means teacup or rice bowl and “mushi” means steamed in Japanese, and it is indeed steamed food in a cup.

Chazuke​
Chazuke​

Chazuke (茶 漬 け, ちゃづけ) or ochazuke (お 茶 漬 け, from cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Common toppings include Japanese pickles , umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions and wasabi.

Chicken ​Tatsuta​
Chicken ​Tatsuta​

A recipe to make chicken tatsuta-age, a delicious dish …

Ebi Chili​
Ebi Chili​

Ebi chili is a Japanese dish made with succulent shrimp stir fry in a fragrant and aromatic garlic ginger sauce with spicy …

Gyūdon​
Gyūdon​

Gyūdon (牛丼), literally beef bowl, 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).

Gyūtan​
Gyūtan​

Gyūtan (牛タン) is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for cow (牛, gyū) and the English word tongue. Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan.

image: burpple.com
Hayashi Rice​
Hayashi Rice​

Hayashi rice stew is a Japanese food/dish inspired by beef stews in Western cuisines. Full of hearty savoury flavour, this easy recipe is a must-try. Hayashi rice stew is a Japanese food/dish inspired by beef stews in Western cuisines.

Jiaozi​
Jiaozi​

Jiaozi ([tɕjàu.tsɨ] ( listen)) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.

image: tumblr.com
Jingisukan​
Jingisukan​

Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. The dish is particularly popular on the northern island of Hokkaidō, in China and in Thailand

Kaiseki​
Kaiseki​

Kaiseki is a style and tradition of eating Japanese food. Japanese food can be served and enjoyed many different ways, and it often comes with a set of traditional preparations, customs, and etiquette.

Kakigōri​
Kakigōri​

In addition to the streets, kakigōri is sold in festivals, convenience stores, coffee shops, and restaurants. During the hot summer months, kakigōri is sold virtually everywhere in Japan. Especially at summer festivals and …

Karasumi​
Karasumi​

The origin of the food name,Karasumi (からすみ : 唐墨) The Japanese word,Karasumi (唐墨),is literally translated to Chinese ink. The reason why the food was named Karasumi meaning ‘Chinese ink’ in Japanese is because the shape looked like a Chinese ink stick. The history of Karasumi. It is said that the Japanese delicacy came from China in the Japan’s Azuchi-Momoyama period from 1573 to 1603.The original Karasumi was made from Spanish mackerel roe.

Korokke​
Korokke​

The name korokke came from the French dish croquette, by converting the sound into something similar and easier for Japanese people to pronounce. That’s why the word is written in katakana, which is a set of phonetic characters to

image: youtube.com
Kushikatsu​
Kushikatsu​

Kushikatsu (串カツ), also known as kushiage (串揚げ), is a Japanese dish of deep-fried skewered meat and vegetables. In Japanese, kushi (串) refers to the skewers used while katsu means a deep-fried cutlet of meat.

Manjū​
Manjū​

Manjū (饅頭, まんじゅう) is a popular traditional Japanese confection. There are many varieties of manjū, but most have an outside made from flour, rice powder and buckwheat and a filling of anko (red bean paste), made from boiled adzuki beans and sugar.

Matsusaka ​Beef​
Matsusaka ​Beef​

Matsusaka beef belongs to Japanese black that also includes Kobe-gyu and Yamagata-gyu. 2. Features of Matsusaka beef? Matsusaka beef is produced in a part of the cattle that belong to Mie prefecture. Moreover, Matsusaka beef only refers to the nulliparous cows. It’s because their meat is the softest and most marbled one.

Mochi​
Mochi​

While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles.

Monjayaki​
Monjayaki​

Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but that uses different liquid ingredients. Ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying.

Naporitan​
Naporitan​

Naporitan spaghetti Naporitan or Napolitan (Japanese: ナポリタン) is a pasta dish, which is popular in Japan. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce.

image: snipview.com
Nikujaga​
Nikujaga​

I really love good Japanese food. There are literally hundreds of foods that I have heard about but never tried. One of the most common foods that I hear about students making is nikujaga. Because it doesn’t take so much time and effort to prepare, it’s a kitchen favorite especially in this town where there […]

image: flickr.com
Oden​
Oden​

Oden is a Japanese one-pot winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed …

image: dishmaps.com
Okonomiyaki​
Okonomiyaki​

There are many popular Japanese foods. Among the most popular Japanese foods is okonomiyaki. Okonomiyaki, which is considered a traditional type of Japanese food, is a savory dish and is often compared to both pizza and omelets.

Omurice​
Omurice​

Omurice is a combination of omelette and rice and the latest Japanese food that has the internet hungry.

image: dishmaps.com
Onigiri​
Onigiri​

Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out.

Osechi​
Osechi​

Although it is not part of osechi ryori, sushi is regarded a celebratory food in Japan and most holidays include one variation of sushi or another. Japanese New Year makes a special occasion to enjoy otoro sushi, where you feast on the most valued part of the tuna belly.

Oyakodon​
Oyakodon​

Japanese is a poetic language, there’s a story behind their words, and often hidden meanings in names or characters. This dish, oyakodon, is a great example. The two main ingredients are chicken and egg and the ‘oyako’ in the name reflects that – it means ‘parent and child’.

image: dishmaps.com
Sashimi​
Sashimi​

Typically in restaurants, sashimi is served on top of shredded daikon (white radish) along with pickled ginger, wasabi and soy sauce. In high end Japanese/Sushi Restarants, the fish are alive in fish tanks ready to be prepared and freshly served for the customer.

source: pogogi.com
Shimotsukare​
Shimotsukare​

Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western 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.

image: maff.go.jp
Sushi​
Sushi​

The key seasonings used in sushi are soy sauce and wasabi (Japanese horseradish). Soy sauce is used as a dipping sauce, and wasabi is put in nigiri-zushi and may also be mixed with soy sauce for dipping.

source: tripsavvy.com
Taiyaki​
Taiyaki​

Taiyaki with red bean and matcha swirled ice cream, mochi, and a wafer cookie. Taiyaki (鯛焼き,, literally "baked sea bream") is a Japanese fish-shaped cake. It imitates the shape of Tai (Japanese Red seabream).

image: indulgy.com
Takoyaki​
Takoyaki​

Takoyaki is a Japanese snack that is in the shape of little round balls. It is made with a batter that has a wheat flour base and is commonly filled with minced octopus, scraps of tempura, green onions, and pickled ginger.

source: pogogi.com
Tamago Kake ​Gohan​
Tamago Kake ​Gohan​

Tamago gohan (literally "egg rice")—rice mixed with a raw egg—is Japanese comfort food at its simplest. Start with a bowl of hot rice, then break an egg into it. Season it with a little bit of soy sauce, a pinch of salt, and a shake of Aji-no-moto, a Japanese brand of pure powdered MSG.

Teppanyaki​
Teppanyaki​

Teppanyaki is a modern style of Japanese cuisine based around an open iron cooktop, where the food is grilled right in front of the customers. The experience is turned into a performance.

source: gurunavi.com
Tonkatsu​
Tonkatsu​

Tonkatsu is often served as a full meal with Japanese sides like miso soup and rice. Tonkatsu is a Japanese food dish that features breaded and deep-fried pork. Tonkatsu is served as a personal meal with shredded cabbage as an accompaniment.

Tsukudani​
Tsukudani​

Nori tsukudani is made with simple ingredients-nori seaweed and seasonings; Nori Tsukudani with Shiitake has added shiitake mushrooms. Nori seaweed is rich in protein, vitamins, and minerals. We make it without MSG and thickener so you can feel its natural, smooth texture.

image: pogogi.com
Unagi​
Unagi​

The History of Unagi Nutrition Unagi Sushi Let’s Cook Unagi (Eel) Sauce at Home (Unagi Sauce Recipe) Nijiya Specialty Unagi ... We Love Japanese Food. Ramen; Sushi ...

Yakiniku​
Yakiniku​

With Japanese yakiniku, each plate is for one serving of meat and adults can easily eat more than one plate. So with yakiniku, variety really is the spice of life as there are more choices and flexibility, and if you still have room for the side dishes, you can always order those too.

image: expja.com