Search results
Results from the WOW.Com Content Network
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.
This is a list of Japanese snacks (お菓子, okashi) and finger foods. It includes both brand name and generic snacks. It includes both brand name and generic snacks. Types
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.
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
The main concern is the issue of many traditional Japanese recipes not being halal. As a Muslim majority country, Indonesians expect that Japanese foods served there are halal according to Islamic dietary law, which means no pork or alcohol are allowed. Japanese restaurants in Indonesia often offer a set menu which includes rice served with an ...
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.
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.
The three main foods known as iwaizakana (festive side dishes), such as kuromame (sugar-boiled black soybeans), tazukuri (dried Japanese anchovy), and tataki gobo (burdock boiled in vinegar and soy sauce), which are essential to today's osechi, were originally served as snacks with sake in honzen-ryōri.