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Genmai gohan ( 玄米御飯 ): brown rice. Hayashi rice (ハヤシライス): thick beef stew on rice. Kamameshi ( 釜飯 ): rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot. Katemeshi: a peasant food consisting of rice, barley, millet and chopped daikon radish [1] Mochi ( 餅 ): glutinous rice cake.
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
Kaiseki. Kaiseki consists of a sequence of dishes, each often small and artistically arranged. Kaiseki (懐石) or kaiseki-ryōri ( 懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine.
Customs and etiquette in Japanese dining. Diners at a restaurant in Tokyo. Japanese dining etiquette is a set of traditional perceptions governing specific expectations which outlines general standards of how one should behave and respond in various dining situations.
The Okinawa diet is a traditional dietary pattern originating from the Japanese island of Okinawa known for its association with longevity, low body mass index, and low rates of chronic diseases ...
Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi] ⓘ) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked).
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.
Hibachi. The hibachi ( Japanese: 火鉢, fire bowl) is a traditional Japanese heating device. It is a brazier which is a round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed hibachi date back to the Heian period (794 to 1185). [1]
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