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  2. List of sushi and sashimi ingredients - Wikipedia

    en.wikipedia.org/wiki/List_of_sushi_and_sashimi...

    Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...

  3. Sashimi - Wikipedia

    en.wikipedia.org/wiki/Sashimi

    This means that the fish will keep fresh on ice for about ten days, without turning white or otherwise degrading. [citation needed] Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice.

  4. Sushi - Wikipedia

    en.wikipedia.org/wiki/Sushi

    Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.

  5. List of Japanese dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_dishes

    Dango: a Japanese dumpling and sweet made from mochiko (rice flour),[1] [citation not found] related to mochi. Hanabiramochi: 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.

  6. Tataki - Wikipedia

    en.wikipedia.org/wiki/Tataki

    In the second tataki method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption. [3]

  7. Ichijū-sansai - Wikipedia

    en.wikipedia.org/wiki/Ichijū-sansai

    Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals .

  8. Miso - Wikipedia

    en.wikipedia.org/wiki/Miso

    It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in ...

  9. Abura-age - Wikipedia

    en.wikipedia.org/wiki/Abura-age

    Abura-age (油揚げ, lit. ' oil-fried ') is a Japanese food product made from tofu.Thin slices of tofu are deep-fried, and the product can then be split open to form pouches. [1]