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Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam. The name jinenjo refers to roots dug from the wild. Nagaimo (D. opposita) – In a strict sense, refers to the long truncheon-like form. Yamatoimo (D. opposita) – A fan-shaped (ginkgo leaf shaped) variety, more viscous than the long form.
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 ...
Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and other 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.
Washi (和紙) is traditional Japanese paper processed by hand using fibers from the inner bark of the gampi tree, the mitsumata shrub, or the paper mulberry (kōzo) bush. Yama, Hoko, Yatai, float festivals in Japan 2016 01059: Thirty-three float festivals around Japan held annually to pray to the gods for peace and protection from natural ...
In ichijū-sansai (一汁三菜, "one soup, three sides"), the word sai has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat), [65] with the more familiar combined form sōzai (惣菜), [65] which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or ...
Traditional - Food originating from local ingredients before the days of refrigeration; Late 19th and early 20th centuries - The influx of foreign culture in the wake of the 1886 Meiji Restoration and the end of national seclusion led to waves of new dishes being invented throughout Japan using new ingredients and cooking methods.
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Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. The paste form is commonly horseradish-based, since fresh wasabi ...