Japanese Food

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THE ENCYCLOPAEDIA OF JAPANESE FOOD

Here is a description of most Japanese cuisine.

Page 1 (A to L); Page 2 (O-S)

Takosu
A kind of Japanese salad made of vinegared octopus and vegetables.

Takoyaki
Grilled octopus dumpling including batter, octopus and spring onion. Sold at street stands, it is grilled on an iron plate and served with shaved bonito and a thick sauce.

Tanuki Soba
A bowl of brown noodles and soup topped by sweet bean curd.

Tatsuta Age
Deep fried marinated chicken with garlic, ginger and soy sauce.

Tempra
Dish of prawns, small fish, squid and vegetables deep-fried after being in batter. It is served with a light say sauce.

Teppanyaki
A fried dish on a hot plate with a combination of seafood or meat and vegetables.
 
Tonkatsu
Deep fried crumbed pork served with Japanese BBQ sauce. 
 
Tsukemono
Pickled vegetables in salt, rice bran, miso or sake sediment. They are usually served to complement other dishes.
 
Tsukudani
A preserved food made by boiling an ingredient, which may be fish, shellfish, a vegetable or seaweed, with sugar and soy sauce.
 
Unaju
A dish of grilled eel on rice with a sweet glaze sauce served in a layered lacquer box.
 
Yakimeshi
Japanese-style fried rice with some meat, vegetables and egg.
 
Yakisoba
Fried noodles with pork or squid and vegetables.
 
Yakitori
Chunks of chicken and vegetables arranged on bamboo skewers grilled over a charcoal fire and dipped in a special sweet soy sauce.
 
Yakizakana
Grilled fish. Among the most popular fish are saury, yellowtail and salmon.
 
Yasai Itame
Fried vegetables such as cabbage, beansprouts and bell pepper with some meat. 
 
Yosenabe
A dish of various kind of meat or fish and vegetables cooked in a earthen pot at the table. Served with ponzu or sesame sauce.
 
Zaru Soba
Cold brown noodles dish dipped in a sauce with wasabi, spring onion and quail egg.
 
Zoni
A soup containing rice cakes and vegetables. It is a special dish for the New Year holidays and each region has different style.
 
Zosui
A kind of porridge of rice and vegetables. Boiled rice is cooked in a soup and then mixed with trefoil leaves, egg or seafood.

Page 1 (A to L); Page 2 (O-S)