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Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
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 ...
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.
This is an accepted version of this page This is the latest accepted revision, reviewed on 16 September 2024. Japanese dish of vinegared rice and seafood For other uses, see Sushi (disambiguation). "Sushi-ya" redirects here. For the magazine originally known by this name, see Neo (magazine). Not to be confused with Shushi or Su Shi. Sushi 寿司 Sushi platter Place of origin Japan Region or ...
Soba flour. warabi starch – substitutes are sold under this name, though authentic starch derives from fern roots. See warabimochi. Wheat flour. Tempura flour. Kyōriki ko, chūriki ko, hakuriki ko – descending grades of protein content; all purpose, udon flour, cake flour. Uki ko – name for the starch of rice or wheat.
Mochi ice cream [8] Purin. Sata andagi. Tokyo banana. Kakigōri. Hakuto jelly is a seasonal dessert in Japanese cuisine available in the summer. Mochi ice cream is a Japanese confection made from mochi (pounded sticky rice) with an ice cream filling. Sata andagi are sweet, deep fried buns of dough similar to doughnuts.
History of Japanese cuisine. This article traces the history of cuisine in Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty.
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 ...
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