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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]
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 cuisine. The term is also used to describe the first course served in standard kaiseki cuisine nowadays. [1]
Afuri; Ajisen Ramen – Japanese ramen soup fast food chain; Bincho – a London-based Japanese restaurant styled on the traditional izakayas found throughout Japan; Hokka Hokka Tei – a bento take-out chain with over 2,000 franchises and company-owned branches throughout Japan
A Japanese restaurant along a busy corridor in Lexington has closed its doors. Ichiban Japanese Express, located at 5341 Sunset Blvd. suite C in Topspin Plaza, has shuttered.
Sushi thus became a popular snack food and main entrée, combining fish with rice. During the late Edo period (early-19th century), sushi without fermentation was introduced. Sushi was still being consumed with and without fermentation till the 19th century when the hand-rolled and nigiri-type sushi was invented. [8]
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Teppanyaki (鉄板焼き, teppan-yaki), often called hibachi (火鉢, "fire bowl") in the United States and Canada, [1] is a post-World War II style [2] of Japanese cuisine that uses an iron griddle to cook food.
Miso soup (味噌汁 or お味噌汁, miso-shiru or omiso-shiru, お-/o- being honorific) is a traditional Japanese soup consisting of miso paste mixed with a dashi stock.It is commonly served as part of an ichijū-sansai (一汁三菜) meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes.
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