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THE ENCYCLOPAEDIA OF JAPANESE FOOD |
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is a description of most Japanese cuisine. Page 1 (A to L); Page 3 (T-Z) Ochazuke A large bowl of rice with hot water or green tea poured over it. Broiled salted salmon, cod roe, dried laver or pickles are usually put on top. A little wasabi (Japanese horseradish) may be added. Oden A stew in which a variety of ingredients such as tofu, eggs, white radish, fried fish paste and potatoes boiled together in a large pot of seasoned fish broth. Hot mustard is served as a condiment. Ohagi An oval-shaped sweet made from sticky rice coated with sweet red bean paste. Okonomiyaki A Japanese-style pancake usually grilled on an iron plate. It is made from batter with bits of meat, seafood, egg and chopped cabbage. Osuimono Clear soy base soup with some fish or vegetables served in a layered lacquer bowl. Oyakodon A bowl of rice topped with chicken and egg in a soy-flavoured sauce. Ramen A bowl of yellow noodles and soup with slices of roast pork, fishcake and spring onion. Sashimi Sliced raw fish eaten after being dipped in soy sauce mixed with wasabi. Among the most popular fish are tuna, yellowtail and cuttlefish. Sekihan Sticky rice steamed with red beans. Since red is considered to be the color of joy, it is prepared for auspicious occasions such as festivals and birthdays. Shabu Shabu A dish of thinly sliced beef and vegetables cooked in a shallow pan. The meat is first quickly boiled in broth and then dipped in ponzu & sesame sauces. Somen Very thin white noodles served with slices of cucumber and other vegetables in a large glass bowl of icy water. Eaten after being dipped in a soy-flavoured sauce. Sukiyaki A dish of thinly sliced beef, tofu, onions, siitake mushrooms, corn marigold and other vegetables cooked in a pan at the table. Sugar, soy sauce and sake are added for flavour. Page 1 (A to L); Page 3 (T-Z) |
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