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OF JAPANESE FOOD
is a description of most Japanese cuisine.
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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
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.
oval-shaped sweet made from sticky rice coated with sweet red bean
A Japanese-style pancake
usually grilled on an iron plate. It is made from batter with bits
of meat, seafood, egg and chopped cabbage.
soy base soup with some fish or vegetables served in a layered
A bowl of rice topped
with chicken and egg in a soy-flavoured sauce.
bowl of yellow noodles and soup with slices of roast pork, fishcake
and spring onion.
Sliced raw fish
eaten after being dipped in soy sauce mixed with wasabi. Among the
most popular fish are tuna, yellowtail and
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
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 &
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
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.
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