Search results
Results from the WOW.Com Content Network
Japanese jack mackerel (aji) pacific saury (sanma) sardine (iwashi) Niboshi or iriko is dried sardine, important for fish stock and other uses. mackerel (saba) kohada or kohada (Konosirus punctatus) herring (nishin) aji (Japanese horse mackerel and similar fish) - typical fish for hiraki, or fish that is gutted, butterflied, and half-dried in ...
The name literally means "Japanese-style dressing". The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil. There are many variations flavoured with additional ingredients such as aonori, grated ginger, umeboshi puree, wasabi or citrus fruits such as yuzu.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
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.
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 ...
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.
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.
Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi is typically made from plant ingredients. [9] Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods.