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Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. Oden was originally what is now commonly called miso dengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with ...
A Japanese dinner Japanese breakfast foods Tempura udon. 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.
Shizuoka oden is a variation of oden, a stew-like Japanese food consisting of fish paste cakes, boiled eggs, daikon, potatoes, kelp rolls, konnyaku, and other ingredients that are first boiled then kept simmering in a broth until consumption.
In the ASEAN region, Indonesia is the second largest market for Japanese food, after Thailand. Japanese cuisine has been increasingly popular as a result of the growing Indonesian middle-class expecting higher quality foods. [90] This has also contributed to the fact that Indonesia has large numbers of Japanese expatriates.
Oden: several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Karashi (Japanese mustard) is often used as a condiment. Shabu-shabu: thinly sliced meat and vegetables that are boiled in a pot at the dining table and eaten with a dipping sauce.
The Okinawa diet reflects the traditional cuisine of Okinawa, Japan, one of the world's Blue Zones. Here's how the diet plays a role in longevity and health. This Traditional Japanese Diet May ...
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
It is believed to have been invented during the Edo period in Japan by a chef, Hanpei (半平) of Suruga, and the dish is named after him. [1] Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup.