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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. [2] [3] [1]
Okazu is just a name for "side dishes" Okazu ( おかず or お数 ; お菜 ; 御菜 ) is a Japanese word meaning a side dish to accompany rice ; subsidiary articles of diet. [ 1 ] They are cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish , meat , vegetable , or tofu .
These 80 classic and creative rice recipes will give you plenty of ideas for transforming this humble pantry ingredient into something special. ... From filling dinners to simple side dishes, rice ...
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. [citation ...
Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
This versatile side dish works well alongside roasted chicken or steak. Or make it a vegetarian main dish by mixing it with brown rice and black beans. View recipe
Roasted Asparagus. You only need 15 minutes to whip up this easy side dish. The tender asparagus is perfectly roasted in the oven so it’s practically hands-free, too.
The name Diana, the Roman goddess of the hunt, has been used for various game-related foods, [12] but the "venison steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes. [13] Steak Diane was known before the Second World War. A London newspaper of 1938 ...