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Fugu cuisine - various dishes made from fugu, such as sashimi and nabemono (Yamaguchi Prefecture, northern Kyūshū and Osaka) Botan nabe - a wild boar nabemono dish. (Various locales, but especially the Tanzawa region in Kanagawa Prefecture and Tanba region in Kansai.)
Some elements of Japanese cuisine involving eating live seafood, such as Ikizukuri and Odori ebi, have received criticism overseas as a form of animal cruelty. [140] Japanese cuisine is heavily dependent on seafood products. About 45 kilograms of seafood are consumed per capita annually in Japan, more than most other developed countries. [141]
Furai (フライ) is a form of yōshoku (Western-influenced Japanese cuisine) developed in the late 19th and early 20th century. [1] The term refers to breaded seafood or vegetables, while breaded meats such as pork and chicken are considered to be another form of yōshoku known as katsu (cutlets). [2] [3] The main types of furai are:
For generations it has been said that "if one person drinks this his family will not fall ill; if the whole family does no-one in the village will fall ill" and has been a staple part of New Year's osechi cuisine in Japan. [1] A toso set in a museum, 2021. Toso is written using two kanji: 蘇 representing evil spirits and 屠 meaning to slaughter.
Makunouchi (幕の内弁当) is a popular type of Japanese bento which consists of mostly rice along with fish, meat, pickles, eggs, vegetables, and an umeboshi (a salt pickled plum). There are also other kinds of food such as a chestnut-rice, sweetfish sushi, and meat-and-rice-casserole forms.
Kakuni and bok choy. Kakuni is a popular regional cuisine of Kyushu, particularly Nagasaki.This particular dish most likely originated from the famous Chinese dish Dongpo Pork, making it a form of Japanese Chinese cuisine, although the gravy is less heavy than the original dish. [2]
Nikkei food is characterized by its use of the wide variety of ingredients available to Peru. In 1980, this type of food became recognized and since then has been seen as a fusion of Japanese and Peruvian ingredients. Peruvian influences include some basic ingredients such as rocoto, which gives the spicy flavor, yellow chili peppers and limes ...
Yōshoku thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food ( washoku ), so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin.