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Pages in category "Japanese rice dishes" The following 43 pages are in this category, out of 43 total. This list may not reflect recent changes. A. Agemochi; B.
However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. [citation needed] Kamo nanban: Soba with sliced duck breast, negi and mitsuba. Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
The main concern is the issue of many traditional Japanese recipes not being halal. As a Muslim majority country, Indonesians expect that Japanese foods served there are halal according to Islamic dietary law, which means no pork or alcohol are allowed. Japanese restaurants in Indonesia often offer a set menu which includes rice served with an ...
A yukata (浴衣, lit. ' bathrobe ') is an unlined cotton summer kimono, [1] worn in casual settings such as summer festivals and to nearby bathhouses. The name is translated literally as "bathing cloth" and yukata originally were worn as bathrobes; their modern use is much broader, and are a common sight in Japan during summer.
Yūzen continues to be a popular decoration technique for kimono and obi, typically used for more formal outfits, and commonly seen on kimono such as kurotomesode. Unlike other kimono dyeing techniques such as tsujigahana , yūzen has never fallen out of fashion or been forgotten as a textile decoration technique.
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]
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.
A simple flattened rice dish from Maharashtra usually eaten as breakfast. Kateh: Iran [23] A simple sticky-rice dish from Mazandaran and Gilan: Katsudon: Japan: A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Kedgeree: India: Flaked fish (usually smoked haddock), boiled rice, eggs and butter. Ketupat: Indonesia
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