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This article is part of the Cuisine series Preparation techniques and japanesefood cooking items Techniques - Utensils Weights japenese food and measures Ingredients and types of food Food Vegetarian cuisine Herbs jjapanese food and Spices Sauces - Soups - Desserts Cheese japanesse food - Pasta - Bread - Tea Other ingredients Regional cuisines Asia - Europe - Caribbean South Asian - Latin America Mideast - North America - Africa Other Japanees Food cuisines... See also: Famous chefs - Kitchens - Meals Wikibooks: Cookbook There Japnese Food are many views Jappanese Food as to what defines Japanese cuisine, as the everyday food of the Japanese people have diversified immensely Japanse Food over the past century or so. In Japan, the term "Japanese cuisine" (nihon ryori or washoku) refers to traditional-style Japannese Food Japanese food, similar to Japanee Food what already existed before the end of national seclusion in 1868. In Apanese Food a broader sense of the word, it could also include foods whose Japaese Food ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made Japamese Food them their own. Food in Japan is generally of Japanesee Food a very high quality and most Japanese people tend to be quite well informed diners. Local, regional and seasonal dishes are invariably a Japnaese Food key tourist attraction for the domestic traveller. Japanese cuisine is known for its emphasis Jpanese Food on seasonality of food, quality of ingredients and presentation. Contents 1 Food unique to the country 2 Traditional Japanese japanese food stores table settings 3 Eating habits 4 Japanese ingredients 5 Japanese japanese food recipes flavorings 6 Common japanese food store Japanese staple foods (Shushoku) 6.1 Rice japanese food online (gohanmono) 6.1.1 Congee 6.1.2 Donburi 6.1.3 Sushi 6.1.4 Sake 6.2 Noodles japanese food online store (men-rui) 6.3 Bread (pan) 7 Common Japanese main and side dishes (okazu) 7.1 Deep-fried japanese foods dishes (agemono) 7.2 Grilled japanese food fish and pan-fried dishes (yakimono) 7.3 Nabemono (one pot "steamboat" cooking) 7.4 Nimono japanese food pictures (stewed dishes) 7.5 Itamemono japanese food pyramid (stir-fried dishes) 7.6 Sashimi 7.7 Soups (suimono and shirumono) 7.8 Pickled japanese food processing or salted foods 7.9 Miscellaneous 7.10 Chinmi 8 Regional japanese food calorie counter Specialities 9 Dishes for special occasions 10 Sweets japanese food guide pyramid and snacks (okashi, oyatsu) 10.1 Japanese-style sweets (wagashi) 10.2 Old-fashioned traditional japanese foods Japanese-style sweets (dagashi) 10.3 Western-style food gift japanese unique sweets (yōgashi) 10.4 Other snacks 11 Tea and other drinks 11.1 Tea and non-alcoholic beverages 11.1.1 Soft japanese food processing machinery pictures of japanese food drinks 11.2 Alcoholic beverages 12 Imported and adapted foods 12.1 Foods food japanese pyramid imported from Portugal in the 16th Century 12.2 Yōshoku 12.3 Other japanese food gifts homegrown cuisine of foreign origin 12.4 Foreign food in Japan 12.5 Fusion japanese foods south florida foods 13 Influence science dog food diet health japanese of Japanese food outside Japan 14 References Food unique to the country Ichijū-issai style: rice, soup, and an okazu One course of a multi-course Kaiseki meal, japanese food menu showing a careful arrangement of the foods Japanese cuisine japanese food santa clarita is based on a concept of combining a bland carbohydrate staple food a healthy japanese food recipe (shushoku), typically rice or noodles, with a soup and okazu - buy japanese food online dishes made from fish, meat, vegetable, tofu and the like, designed to add flavour to the calorie counter for japanese food staple food. These are typically flavoured with dashi, miso, and calories in japanese food soy sauce, and traditionally tend to be low in fat and chinese malaysian thai japanese health food high in salt. A standard Japanese meal generally consists of several different okazu accompanying food guide japanese pyramid a bowl of cooked white Japanese rice (gohan), a bowl of soup and japanese delivery food in raleigh nc some tsukemono (pickles). The most standard of meals consist of three okazu and is termed ichijū-sansai (一汁三菜; "one soup, three sides"). Different cooking techniques are japanese food delivery applied to each of the three japanese food gift sets okazu; they may be raw (sashimi), grilled, simmered (sometimes called japanese food recipe boiled), steamed, deep fried, vinegared, or dressed. This Japanese view of a meal japanese instant food is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques traditional japanese food pyramid as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, yama japanese food delray beach noodles, and sweets. Since Japan calorie counter japanese food is an island nation, its people consume much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it calorie counting for japanese food by Buddhism. However, purely vegetarian food is expensive japanese food rare since even vegetable dishes are flavoured with the ubiquitous dashi stock, usually frozen food wholesaler or distributor or supplier japanese made with katsuobushi (skipjack tuna flakes). An exception is shojin ryori, vegetarian japanese christmas food dishes developed by Buddhist monks. Noodles, originating from China, have become an essential part of Japanese cuisine, usually (but not always) as an alternative japanese food calorie to a rice-based meal. Soba (thin, grayish-brown japanese food history noodles containing buckwheat flour) and udon (thick japanese food richmond bc wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavourings. Chinese-style wheat noodles served in a meat stock broth japanese food store in vancouver known as ramen have become extremely popular over the last century. Traditional food in japanese writing Japanese table settings The traditional healthy japanese food recipe Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common japanese and asian food and gift products during a given era. Before the 19th century, small japanese food and gifts individual box tables (hakozen, 箱膳) or flat floor trays were set before each diner. Larger low tables (chabudai, ちゃぶ台) that japanese food cart accommodated entire families were becoming popular by the beginning of the 20th japanese food fish, t-i century, but these gave way to western style dining tables and japanese food nutrition chairs by the end of the 20th century. Traditionally, the rice bowl is japanese food singapore placed on the left and the soup japanese octopus food bowl on the right. Behind these, each okazu is served on its own individual plate. Based on the standard three okazu formula, behind the rice japanese play food and soup are three flat plates to hold the three japanese school food okazu; one to far back left , one at far japanese traditional food back right, and one in the center. shabu shabu japanese food Pickled vegetables are often served on the side but are not counted as part of the three okazu. Chopsticks are generally placed at asian food gift japanese product the very front of the tray near the diner with bonzai japanese food pointed ends facing left and supported by a delivery food japanese chopstick rest, or hashioki (箸置き). Eating habits A traditional breakfast usually consist of a bowl of rice, miso soup, grocery delivery japanese food pickles and a grilled fish. Additional dishes may include nori, raw egg, or natto in some areas. history of traditional japanese foods Today, many people opt japanese fast food restaurant for a western-style breakfast consisting of fried egg, ham, bread and coffee, partly for convenience; salad is often served alongside. Lunch is japanese food customs often an informal affair, japanese food fairfield ct typically consisting of a bowl of noodles or a donburi japanese food photos (a big bowl of rice with toppings). Other common lunch items are teishoku (a cheap set meal of rice, soup, pickles and an okazu, and japanese food sources Japanese curry-rice, popular in restaurants and canteens). The evening meal is usually the most japanese food store, victoria important and substantial meal of osoyoos japanese food the day. A lot of drinking goes on in Japan after traditional japanese food dark, and food is almost always served as an accompaniment to drinks, basic recipe for japanese foods especially in pub-restaurants known as izakaya. Food served with alcohol is known as sakana(肴, homophone christmas food japanese with 魚, the Japanese word for "fish"). With the exception of sushi, rice is not usually consumed at culture japanese food the same time as alcohol; this is easy japanese foods because traditionally, sake, brewed from rice, was considered a substitute for rice. food that japanese eat Many people would eat rice, often in the form of ochazuke (rice-soup), only at the end to round up the healthy japanese food drinking session. Japanese ingredients Rice Short or medium grain white rice Mochi rice healthy japanese food tips (glutinous rice) Beans: adzuki soy Eggs: chicken quail Flour: Katakuri flour kudzu flour rice powder soba flour wheat flour Fruits: chestnut citrus fruits: amanatsu daidai iyokan kabosu kumquat mikan natsumikan sudachi yuzu loquat nashi pear persimmon Fu (wheat gluten) Meats: beef chicken horse pork sometimes as minchi (minced meat) Mushrooms: enokitake eringi matsutake maitake nameko hiratake shiitake shimeji Noodles: soba somen ramen udon Seafood: Every japanese breakfast foods type of seafood imaginable features in Japanese cuisine. Only the most common are in the japanese festivals food list below. Includes freshwater japanese food and calories varieties. Finned fish: skipjack tuna (katsuo) pacific saury (sanma) flounder (karei / hirame) Japanese amberjack (buri / hamachi) mackerel (saba) horse mackerel (aji) salmon (sake) tuna (maguro) sea bream japanese food cooked in front of you (tai) pufferfish (fugu) sardine (iwashi) Japanese eel (unagi) ayu Shellfish: prawn, shrimp (ebi) squid, cuttlefish (ika) octopus (tako) crab (kani), in japanese food fish, tei particular the snow crab (zuwaigani), horsehair crab (kegani), king crab (tarabagani) and horse crab (gazami) sea urchin japanese food manners (uni) scallop (hotate-gai) littleneck clam (asari) freshwater clam (shijimi) oyster (kaki) spiny lobster (ise-ebi) horned turban japanese food ramen recipes (sazae) roe salmon roe (ikura) herring roe (kazunoko) pollock roe (tarako) flying fish roe (tobiko) Processed seafood: chikuwa kamaboko niboshi surimi Satsuma age Seaweed (see japanese food restaurant steveston bc Category:Sea vegetables): hijiki konbu nori wakame, etc. Soy products (see also Category:Tofu): Edamame Miso Soy sauce (light, dark, tamari) Tofu soft: kinugoshi-dōfu japanese food storage (silken), oboro-dōfu, kumidashi-dōfu firm: momen-dōfu (cotton) freeze-dried: kōyadōfu fried: aburage, japanese food store fife washington agedōfu, atsuage, ganmodoki residue: Okara Soy milk, Yuba Vegetables: cucumber daikon eggplant fuki (a type of butterbur) gobo (greater burdock) kaiware (radish sprouts) Konnyaku (shirataki) moyashi (mung or soybean sprouts) negi (Welsh japanese food store in nj onion) nira (Chinese chives) renkon (lotus root) Sansai (wild vegetables) spinach sweet potato takenoko (bamboo japanese food store mitswa los angles cal. shoots) Tsukemono (pickled vegetables) See also Category:Japanese ingredients. Japanese flavorings It is not generally thought possible to make authentic japanese food to go Japanese food without shōyu (soy sauce), miso and dashi. Kombu (kelp), katsuobushi (flakes of cured japanese people food skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to japanese resterunt stlyle food make dashi stock. Negi (welsh onion), onions, garlic, nira (Chinese japanese spaghetti food chives), rakkyō (a type of scallion). Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanuts to dress. Shōyu (soy nutrition value of japanese foods sauce), dashi, mirin, sugar, rice vinegar, miso, sake. Wasabi (and one fish two fish japanese food imitation wasabi from horseradish), karashi (hot mustard), red pepper, ginger, shiso (perilla or popular japanese food beefsteak plant) leaves, quiz japanese food sansho, citrus peel, and honeywort (called mitsuba). Less traditional, but widely used ingredients include: Monosodium glutamate, which is often used by chefs recipes for traditional japanese food and food companies as a cheap flavor enhancer. It may be used as a substitute spices for japanese food for kombu, which is a traditional source of yama's japanese food alhambra california free glutamate Japanese-style worcester sauce, often known as simply sosu ("sauce"), thicker and fruitier than the original, is commonly bento japanese food used as a table condiment for okonomiyaki, tonkatsu, korokke and the like. Japanese mayonnaise buy japanese foods online is used with salads, okonomiyaki, yaki soba and sometimes mixed calorie counting japanese food with wasabi or soy sauce. Common Japanese culture of japanese food staple foods (Shushoku) Tamago kake gohan (left), Tsukemono and Miso soup Rice (gohanmono) Rice served customs of japanese food in Japan are of the short grain Japonica variety. duluth georgia japanese food In a traditional Japanese setting (e.g. served in a bowl) it is known as gohan or famous japanese food meshi (generally only males say fast food japanese meshi). In western-influenced dishes, where rice is often served on the plate (such food eaten by japanese as curries) it is called raisu (after the English word "rice".) Gohan or Meshi: plainly cooked white rice. It is food guide pyramid written in japanese such a staple that the terms gohan and meshi are food in japanese internment also used to refer meals in general, such as Asa gohan/meshi (breakfast), Hiru gohan/meshi (lunch), and frozen food wholesaler or distributor supplier japanese Ban gohan/meshi (dinner). Some alternatives ginza japanese food albany, or are: Genmai gohan: white rice cooked with brown rice Okowa: cooked glutinous rice Mugi gohan/meshi: white rice gourmet japanese food market online cooked with barley Soy-flavored raw egg (Tamago kake gohan), nori, and furikake are popular condiments guyama japanese food boston in Japanese breakfast Ochazuke: hot green tea or dashi poured over cooked white rice, often with various how to write food in japanese savoury ingredients Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Takikomi gohan: iabput japanese food and cooking Japanese-style pilaf cooked with various ingredients and japanese breakfast food flavored with soy, dashi, etc. Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot Sekihan: red rice. white rice japanese fast food cooked with adzuki beans to Glutinous rice Japanese curry: Introduced from UK in japanese fast food ramen the late 19th century, "curry rice" (karē raisu カレーライス) is now one of japanese fast food sasebo the most popular dishes in Japan. Not as spicy japanese food 7 gifts as its Indian counterpart, and eaten with a spoon. Hayashi rice: thick beef stew on rice; japanese food advantage origin of the name is unknown Omurice (Omu-raisu オムライス): japanese food and culture omelette filled with fried rice, apparently originating from Tokyo Mochi: glutinous rice cake Congee Kayu or japanese food besides sushi Okayu: rice congee (porridge), sometimes egg dropped and usually served to japanese food calorie info infants and persons in ill as easily digestible meals Zosui (Zōsui) japanese food calories or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and japanese food culture flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses japanese food dublin cooked rice Donburi A one-bowl lunchtime dish, consisting of japanese food facts a donburi (big bowl) full of hot steamed rice with various savory toppings: Katsudon: donburi topped japanese food folded triangle sweet with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon) Tekkadon: donburi topped japanese food fort lauderdale with tuna sashimi Oyakodon (Parent and Child): donburi topped with japanese food franchises chicken and egg (or sometimes salmon and salmon roe) Gyūdon: donburi topped japanese food in chattanooga, tn with seasoned beef Tendon: donburi topped with tempura (battered shrimp and vegetables). Unadon: donburi topped with broiled eel with vegetables. Sushi Sushi is japanese food in minneapolis vinegared rice japanese food in restaurants topped or mixed with various fresh ingredients, usually fish or seafood. Nigiri-zushi: This is sushi with the ingredients on top of a block japanese food in singapore of rice. Maki-zushi: Translated as "roll sushi", this is where japanese food information rice and seafood or other ingredients are placed on a sheet japanese food lewiston of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces. Temaki: Basically the japanese food market same japanese food market online as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll". Chirashi: Translated japanese food omaha as "scattered", chirashi involves fresh sea food, vegetables or other japanese food packaging ingredients being placed on top of japanese food park choco banana sushi rice in a bowl or dish. Sake Sake is an alcoholic beverage, fermented from rice, that is very common in Japan. Noodles japanese food product (men-rui) Noodles often take the place of rice in a japanese food quotes meal. However, the Japanese appetite for rice is so japanese food safety auditing service strong that many restaurants even serve noodles-rice combination sets. Traditional Japanese noodles are japanese food stores in brooklyn new york usually served chilled with a dipping sauce, or in a hot soy-dashi broth. Soba: thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese japanese food to order soba"). In Okinawa, soba likely japanese food trends in singapore refers to Okinawa soba (see below). Udon: thick wheat noodle japanese food waterloo iowa served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup. Somen: thin wheat noodles served chilled japanese grocery food store in nj with a dipping sauce. Hot Somen is called Nyumen. Chinese-influenced noodles are served in a japanese people eating food meat or chicken broth and have only appeared in the last 100 years japanese restaurant food recipets or so. Ramen: thin japanese spagetti food light yellow noodle served in hot chicken or pork broth with various toppings; of Chinese origin, it japanese street food venders is a popular and common item in Japan. Also known as japanese traditiional foods Shina-soba or Chuka-soba (both mean "Chinese soba") Champon: yellow noodles of medium japanese triangle food thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food language west palm beach japanese culture and food for students Okinawa soba: nobu japanese food new yory city best a thick wheat-flour noodle served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between paragon singapore food japanese udon and ramen. Yaki soba: Fried Chinese noodles Yaki udon: Fried udon noodles Bread preparaiton of traditional japanese food (pan) Bread (the word "pan" is derived from the Portuguese pão) is price of japanese food in japan not native to Japan and is not research on japanese food considered traditional Japanese food, but since its introduction samurai japanese food in the 19th century it has become common. Curry bread (karē pan): deep fried bread filled with Japanese curry sauce. Anpan: sweet bun sansai japanese food filled with red bean paste. Yakisoba-pan: bread roll sandwich with yakisoba (fried noodles science cat food diet health japanese and red pickled ginger) filling. Katsu-sando: sandwich with tonkatsu (breaded pork cutlet) filling. Common Japanese main and strange japanese food pictures side dishes (okazu) Deep-fried suchi japanese food dishes (agemono) Ebi tempura. Kara-age: bite-sized pieces of chicken (sometimes fish) floured and deep fried. Common the japanese food industry izakaya food, also often available in convenience stores. Korokke (croquette): breaded and deep-fried types of japanese food patties, containing either mashed what are some japanese food potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food. Kushiage: skewered meat, vegetables or seafood, what food do the japanese people eat breaded and deep fried. Tempura: deep-fried vegetables or seafood in a wholesale japanese foods light, distinctive batter. Tonkatsu: deep-fried breaded cutlet of pork (chicken versions are called chicken katsu). Grilled and pan-fried dishes (yakimono) Genghis Khan barbecue: barbecued lamb or mutton, with various seafoods and vegetables. Gyoza: Chinese ravioli-dumplings (potstickers), usually filled with pork and vegetables and pan-fried. Kushiyaki: skewers of meat and vegetables. Okonomiyaki: savory pancakes with various meat and vegetable ingredients, flavoured with the likes of Worcestershire sauce or mayonnaise(see also Okonomiyaki restaurants). Takoyaki: a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack. Teriyaki: grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce. Unagi, including Kabayaki: grilled and flavored eel. Yakiniku: various bite-sized meat and offal (most often beef) barbecued, usually at the table. Including Korean bulgogi. Yakitori: barbecued chicken skewers, usually served with beer. Yakizakana: flame-grilled fish, often served with grated daikon. One of the most common dishes served at home. Nabemono (one pot "steamboat" cooking) Nabemono includes: Oden: surimi, boiled eggs, vegetables, etc. simmered in a dashi stock. Common wintertime food and often available in convenience stores. Motsunabe: beef offal, Chinese cabbage and various vegetables cooked in a light soup base. Shabu-shabu: 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: 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. Tecchiri: hot pot with blowfish and vegetables, a specialty of Osaka. Nimono (stewed dishes) Kakuni: 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 rafuti. Nikujaga: beef and potato stew, flavoured with sweet soy Nizakana: fish poached in sweet soy sōki: Okinawan dish of pork stewed with bone Itamemono (stir-fried dishes) Stir-frying is not a native method of cooking in Japan, however mock-Chinese stir fries such as yasai itame (stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include: Chanpurū: A stir-fry from Okinawa, 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 raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include: Basashi: sliced horse meat, sometimes called sakura, is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. [1]. Fugu: sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed. Ikizukuri: live sashimi Rebasashi: usually liver of calf, completely raw (rare version is called "aburi"). Shikasashi: sliced deer meat, a rare delicacy in certain parts of Japan. Tataki: ei skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped fish, spiced with the likes of chopped spring onions, ginger or garlic paste. Soups (suimono and shirumono) Soups include: Miso soup: soup made with miso dissolved in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu. Tonjiru: similar to Miso soup, except that pork is added to the ingredients Dangojiru: soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots Imoni: a thick taro potato stew popular in Northern Japan during the autumn season Sumashijiru: a clear soup made with dashi and seafood Zoni: soup containing mochi rice cakes along with various vegetables and often chicken Pickled or salted foods These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges. Ikura: salt cured salmon caviar. Mentaiko: salt-cured pollock roe. Shiokara: salty fermented viscera. Tsukemono: pickled vegetables, hundreds of varieties and served with most rice-based meals. Umeboshi: small, pickled ume fruit. Usually red and very sour, often served with bento lunch boxes or as a filling for onigiri. Tsukudani: Very small fish, shellfish or seaweed stewed in sweetened soy for preservation. Miscellaneous Agedashi tofu: cubes of deep-fried silken tofu served in hot broth. Bento or Obento: combination meal served in a wooden box, usually as a cold lunchbox. Chawan mushi: meat (seafood and/or chicken) and vegetables boiled in egg custard. Edamame: boiled and salted pods of soybeans, eaten as a snack, often to accompany beer. Himono: dried fish, often aji (Japanese jack mackerel). Traditionally served for breakfast with rice, miso soup and pickles. Hiyayakko: chilled tofu with garnish. Natto: 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 hardly elsewhere. Ohitashi: boiled greens such as spinach, chilled and flavoured with soy sauce, often with garnish. Osechi: traditional foods eaten at New Year. Sunomono: vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar. Chinmi Chinmi are regional delicacies, and include: An kimo Karasumi Konowata Uni: Specifically salt-pickled sea urchin Although most Japanese eschew eating insects, in some regions, grasshoppers (inago) and bee larvae (hachinoko) are not uncommon dishes. The larvae of a species of caddis fly (zaza-mushi), harvested from the Tenryū river as it flows through Ina City, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar. Salamander is eaten as well in places. Regional Specialities see Japanese regional cuisine Dishes for special occasions In Japanese tradition some dishes are strongly tied to a festival or event. Major such combinations include: Botamochi (sticky rice dumpling with sweet azuki paste): Spring equinox. Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival. Hamo (a kind of fish) and somen: Gion Festival. Osechi: New Year. Sekihan, literally "red rice", rice cooked with adzuki: celebration in general. Soba: New Year's Eve. This is called toshi koshi soba (年越しそば) (literally "year crossing soba"). Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri. In some regions every 1st and 15th day of the month people eat a mixture of rice and adzuki (azuki meshi, see Sekihan). Sweets and snacks (okashi, oyatsu) see also Category:Japanese desserts and sweets Japanese-style sweets (wagashi) Wagashi include Amanatto Anmitsu: a traditional Japanese dessert Anpan: bread with sweet bean paste in the center Dango: rice dumpling Hanabiramochi Higashi Hoshigaki: Dried persimmon fruit Imagawayaki: also known as 'Taikoyaki' is a round Taiyaki and fillings are same Kakigori: shaved ice with syrup topping. Kompeito: crystal sugar candy Manju: sticky rice surrounding a sweet bean center Matsunoyuki Melonpan: a large, round bun which is a combination of regular dough beneath cookie dough, with a sweet filling in between. It often (but not always) contains a melon-flavored cream, and its general shape is said to resemble that of a melon. Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass Oshiruko: a warm, sweet red bean (an) soup with mochi: rice cake Uiro: a steamed cake made of rice flour Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as an: red bean paste Old-fashioned Japanese-style sweets (dagashi) Karumetou: Brown sugar cake. Also called Karumeyaki Sosu Senbei: Thin wafers eaten with soy sauce Western-style sweets (yōgashi) Yōgashi are Western-style sweets, but in Japan are typically very light or spongy. Kasutera: "Castella" Iberian-style sponge cake Mirucurepu: "mille crepe": layered crepe Other snacks See also List of Japanese snacks and Category:Japanese snack food Snacks include: Azuki Ice: vanilla flavored ice cream with sweet azuki beans Koara no māchi Umai Bō　Puffed corn food with various flavors Pocky Hello Panda Hi-chew Ice cream - usual flavours 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 flavours. Tea and other drinks Barrels of sake, a traditional Japanese alcoholic drink Tea and non-alcoholic beverages Sea also Japanese green teas and Japanese drinks Amazake Genmaicha: green tea combined with roasted brown rice. Hojicha: green tea roasted over charcoal. Kombucha (tea): a tea poured with Kombu giving rich flavor in monosodium glutamate. Matcha: powdered green tea. Mugicha: barley tea, served chilled during summer. Sencha: steam treated green tea leaves then dried. Umecha: a tea drink with Umeboshi giving refreshing sourness. Soft drinks Calpis Pocari Sweat Ramune Yakult Alcoholic beverages Awamori Sake Shochu Umeshu Japanese beer - leading brands are Sapporo, Asahi and Kirin Imported and adapted foods Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own. Foods imported from Portugal in the 16th Century Tempura - so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku. castella - sponge cake, originating in Nagasaki Pan (bread) Yōshoku Japan today is abound with home-grown, loosely western-style food. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, western) culture led to many restaurants serving western food, known as yōshoku (洋食), a shortened form of seiyōshoku (西洋食) lit. Western cuisine, opening up in cities. Restaurants that serve these foods are called yōshokuya (洋食屋), lit. Western cuisine restaurants. Many yōshoku items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as yōshoku as opposed to the more traditional washoku (和食), lit. Japanese cuisine. Katsuretsu ("cutlet") - deep fried, breaded meat, usually served with shredded cabbage, sosu (Japanese worcester sauce) and lemon. Tonkatsu - breaded pork Menchi katsu - breaded minced meat patties Furai ("fry") - deep fried, breaded seafood, usually served with shredded cabbage, sosu (Japanese worcester sauce) and lemon. Kaki furai - breaded oyster Ebi furai - breaded shrimp Korokke - breaded mashed potato and minced meat patties. Japanese curry-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 or rakkyo Curry bread - deep fried bread with Japanese curry sauce inside. Curry udon Hayashi rice - beef and onions stewed in a red-wine sauce and served on rice Nikujaga - meat and potato stew. Has been Japanised 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-flavoured rice wrapped in omelette. Other yōshoku items were popularised after the war: Hamburg steak - a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Popular post-war food item served at homes. Eaten with a fork. Spaghetti - Japanese versions include: with tomato ketchup, weiners, sliced onion and green pepper (called 'neapolitan') with mentaiko sauce topped with nori seaweed Other homegrown cuisine of foreign origin Japanese Chinese cuisine Ramen and related dishes such as champon and yaki soba Japanese-only "Chinese dishes" like Ebi Chili (shrimp in a tangy and slightly spicy sauce) Yakiniku - Korean style barbecued meats, but eaten with a dipping sauce and rarely with lettuce as in Korean bulgogi. Kimchi - a popular pickle in Japan, and tends to be thinner than Korean Kimchi. Morioka Reimen - Invented in 1954 by a Korean immigrant as an adaptation of naengmyeon to Japanese tastes. Now a regional speciality of Morioka. Foreign food in Japan Many imported foods are made suitable for the Japanese palate by reducing the amount of spice used or changing a part of a recipe. For example, Japanese pizza may have toppings such as sliced boiled eggs, pineapple, sweetcorn, nori, and mayonnaise instead of tomato sauce. Shrimp, squid and other seafood excluded in the US is often retained in Japan, just as in other parts of the world. Foods from other countries vary in their authenticity. Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafood oriented dishes that are forgotten in other countries. These include pasta with prawns, lobster (an Italian specialty known in Italy as pasta arragosta), crab (another Italian specialty, in Japan is served with a different species of crab) and pasta with sea urchin sauce (the sea urchin pasta being a specialty of the Puglia region of Italy). Japanese rice is usually used instead of indigenous rice (in dishes from Thailand, India, Italy, etc.) or including it in dishes when originally it would not be eaten with (in dishes like hamburger, steak, omelettes, etc.). The Japanese often eat at hamburger chains such as McDonald's, First Kitchen, Lotteria or Mos Burger, a popular competitor. Other fast-food establishments are similarly popular. These include doughnut and ice cream shops. Okinawa has a chain of A&W drive-in restaurants featuring the company's root beer. The Japanese also alter American-style fast-food, serving such items as green-tea milkshakes, teriyaki beef burgers and fried shrimp burgers at chains like Lotteria. In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported cereal are also very limited, usually either frosted or chocolate flavored. "Italian restaurants" also tend to only have pizza and pasta in their menus. Interestingly for Italian visitors, the cheaper Italian places in Japan tend to serve the American version of Italian foods, which often vary wildly from the version you might find in Italy or in other countries. Fusion foods California roll (not to mention the New Mexico and Philadelphia rolls) Teppanyaki - a style of cooking beef, seafood and vegetables on a hotplate in front of customers, invented in Tokyo in 1945. Made famous in the United States by the Benihana chain which incorporated stunt-like performances to impress American customers. Spam musubi - a snack from Hawaii resembling onigiri made with Spam. Influence of Japanese food outside Japan Japanese cuisine is an integral part of food culture in Hawaii. Popular items are sushi, sashimi and teriyaki. Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup invented in and extremely popular in the state. Sushi, long regarded as quite exotic in the west until the 1970's, has become a popular health food in parts of North America, Western Europe and Asia. South Korea: Kamaboko is popular in South Korea, where it is known as eomuk (어묵), usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with soju. Oden is popular in South Korea, where it is known as kkochi anju (꼬치按酒) or odeng. Taiwan has adapted many Japanese food items. Taiwanese versions of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula) and is a famous staple in night markets in northern Taiwan. Taiwanese versions of oden is known locally as Oren (黑輪) or 關東煮 Kwantung stew, after the Kansai name for the dish. Skewered versions of oden is also a common convenience store item in Shanghai where it is known as aódiǎn (熬点). Ramen, of Chinese origin, has been exported back to China in recent years where it is known as ri shi la mian (日式拉面, "Japanese lamian"). Popular Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori, something which would be seen as odd in Japan. Ramen has also gained popularity in some western cities in part due to the success of the Wagamama chain, although they are quite different to Japanese ramen. Instant ramen, invented in 1958, has now spread throughout the world, most of them barely resembling Japanese ramen. References Hosking, Richard (1995). A Dictionary of Japanese Food. Tuttle. ISBN 0-8048-2042-2.  Kumakura, Isao (1999). "Table Manners Then and Now". Japan Echo 27 (1). Tsuji, Shizuo (1980). Japanese cooking: A simple Art. New York: Kodansha International/USA.  Search Term: "Japanese_cuisine" Category: Japanese cuisine