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80587 Dishes

Guiso

Guiso

Stew or sauce made with meat, vegetables, beans, potatoes

Gunkan maki

Gunkan maki

Battleship sushi, named as such because it resembles a tiny ship, commonly made with sea urchin, salmon roe, squid, negitoro, potato salad and kanimiso (crab brains)

Gyudon

Gyudon

Rice bowl dish with beef, onions, sometimes noodles, served over rice

Gyūtan

Gyūtan

Beef tongue, prepared in a variety of ways, for example, grilled, in soup, curry, common sides are oxtail soup and mugi gohan, a mix of barley and white rice

Hambagu

Hambagu

Hamburger patty, similar to Salisbury steak, popular with children

Hamburger

Hamburger

A ground beef patty between two buns, many toppings and variations, may also be made with bison, turkey, pork, portobello mushroom, vegetables

Hayashi rice

Hayashi rice

Stewed beef, onions and mushrooms poured over rice, may be topped with fresh cream

Hiroshima okonomiyaki

Hiroshima okonomiyaki

Savory pancake from Hiroshima, Japan that is made with cabbage, pork, fried egg, yakisoba noodles, onions, vegetables, kimchi, cheese in the middle

Hiyashi chuka

Hiyashi chuka

A chilled noodle salad with a variety of meat and vegetable toppings, serve with tare sauce

Hiyayakko

Hiyayakko

Cold tofu salad, chilled tofu with a variety of toppings, for example, ginger, bonito flakes, scallions or spring onions, sesame seeds, soy sauce

Hoba zushi

Hoba zushi

Sticky rice, grilled satsukimasu (salmon-trout) and vegetables wrapped in hoba leaves

Hosomaki

Hosomaki

Thin sushi roll filled with, for example, vegetables, fish

Ichigoni

Ichigoni

Soup with sea urchin and abalone

Ikameshi

Ikameshi

Steamed squid stuffed with rice

Imoni

Imoni

Soup made with taro and beef, pork, vegetables, mushrooms, miso

Inarizushi

Inarizushi

Aburaage (fried tofu) filled with sushi rice

Iso ramen

Iso ramen

Ramen noodle soup, made with seaweed, seafood, clams, sea urchin, abalone

Japchae

Japchae

Stir fried potato starch noodles (glass noodles)

Jappa-jiru

Jappa-jiru

Miso soup made with cod head, bones and offal, cabbage, daikon radish, carrots, konjac, tofu

Jiaozi

Jiaozi

Dumplings, may be boiled, steamed, pan-fried, many different fillings, for example, pork, cabbage, mushrooms, shrimp

Jingisukan

Jingisukan

Kabayaki

Kabayaki

Fish, especially eel, split lengthwise and filleted, skewered and grilled with a sweet soy sauce

Kabocha soup

Kabocha soup

Creamy kabocha squash soup

Kaigun curry

Kaigun curry

Kaiseki

Kaiseki

An elaborate multicourse meal with 5-16 courses, the dishes vary but there are categories of dishes

Kaisendon

Kaisendon

Sashimi and/or sushi rice bowl

Kakinohazushi

Kakinohazushi

Persimmon leaf sushi, rice and other ingredients such as salmon, makerel, eel, prawn, are pressed together, cut into shapes, then wrapped in persimmon leaf, the leaf itself is not eaten

Kakuni

Kakuni

Braised pork belly, serve with dashi, hard boiled eggs, vegetables, mirin, soy sauce, sake and sugar

Kamameshi

Kamameshi

A mixed rice dish with meat, seafood, vegetables

Kani

Kani

Crab, used in many dishes, a popular species is the kegani horsehair crab

Kani-meshi

Kani-meshi

Rice with crab, a type of takikomi gohan (mixed rice)

Karaage

Karaage

Fried chicken in small, bite-sized pieces (chicken karaage), though fish and other meats may be used as well

Kare raisu

Kare raisu

Curry over rice, made with beef, pork, chicken, onions, carrots, potatoes, etc.

Katsu sando

Katsu sando

Pork cutlet sandwich using crustless, non-toasted white bread

Katsudon

Katsudon

Pork cutlet rice bowl, rice topped with a pork cutlet, egg, vegetables, condiments

Katsuo no tataki

Katsuo no tataki

Skipjack tuna that is briefly seared over a fire so the middle is still raw, then sliced thinly and served with ponzu sauce, grated ginger, green onions, wasabi, garlic chips, sea salt

Kenchinjiru

Kenchinjiru

Vegetable soup, made with root vegetables, tofu, kombu (kelp)

Kenoshiru

Kenoshiru

Miso soup with root vegetables, for example, carrots, daikon radish, burdock, tofu

Kinmedai

Kinmedai

Kiritanpo nabe

Kiritanpo nabe

Hot pot with chicken, mushrooms, miso, kiritanpo (crushed rice toasted on bamboo sticks), popular in Akita in winter

Kuri gohan

Kuri gohan

Chestnut rice, a type of takikomi gohan (mixed rice)

Kushikatsu

Kushikatsu

Battered and deep-fried skewered meat and vegetables, serve with tonkatsu sauce

Kushiyaki

Kushiyaki

Skewered and grilled meat or vegetables

Kyaraben

Kyaraben

Bento, a boxed lunch featuring food decorated to look like characters, animals, plants

Trends coming soon

Lo mein

Lo mein

Noodles in a savory and sweet soy-based sauce with chicken, beef, pork, shrimp, vegetables

Makizushi

Makizushi

Sushi rolls, filled with any number of ingredients and rolled in a sheet of nori seaweed, several different types, for example, hosomaki (thin sushi roll), futomaki (thick sushi roll), gunkan maki (battleship sushi roll), temaki (hand sushi roll)

Mapo tofu

Mapo tofu

Spicy stir fried bean curd (tofu) in chili sauce

Masuzushi

Masuzushi

Pressed trout sushi, wrapped in bamboo leaves, commonly included in boxed meals sold in train stations, supermarkets

Mentaiko pasta

Mentaiko pasta

Noodles with a cream sauce made with cod/pollock roe

Miso

Miso

Fermented soybean paste, used in many different dishes, soups

Miso curry milk ramen

Miso curry milk ramen

Misoshiru

Misoshiru

Monjayaki

Monjayaki

A savory, dashi-based batter mixed with okonomiyaki or Worcestershire sauce, cabbage, vegetables, meat, seafood, mushrooms, cheese, then cooked on a teppan griddle, commonly eaten right off the griddle using a small spatula

Motsunabe

Motsunabe

A hot pot dish of offal, usually beef intestines, champon noodles, cabbage and garlic chives

Nabemono

Nabemono

Hot pot, soups, stews, many different versions

Namero

Namero

Coarsely chopped raw fish mixed with condiments and spices, for example, miso, ginger, vinegar, green onions, miso, soy sauce

Nanbanzuke

Nanbanzuke

Fried fish in a sweet vinegar sauce, served with vegetables

Narezushi

Narezushi

Narezushi (熟れ寿司, matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more. The most famous variety of narezushi are the ones offered as a specialty dish of Shiga Prefecture, particularly the funa-zushi made from fish of the crucian carp genus, the authentic version of which calls for the use of nigorobuna, a particular locally differentiated variety of wild goldfish endemic to Lake Biwa.

Natto

Natto

Fermented soybeans, typically served with rice and topped with, for example, soy sauce, mustard, chives, used in a variety of dishes

Negiyaki

Negiyaki

A thin savory okonomiyaki pancake with leeks and green onions

Nigirizushi

Nigirizushi

Nigirizushi (握り寿司, hand-pressed sushi) consists of an oblong mound of sushi rice that the chef presses between the palms of the hands to form an oval-shaped ball, and a topping (the neta) draped over the ball. It is usually served with a bit of wasabi; toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Nikujaga

Nikujaga

Meat and potato stew, typically made with beef, but also pork, flavored with sweetened soy sauce

Nizakana

Nizakana

Fish simmered or poached in a soy-based sauce

Noodles

Noodles

Many different kinds of noodles, for example, harusame (potato starch glass noodles), hiyamugi (wheat), ramen (wheat), shirataki (clear noodles), soba (buckwheat), somen (wheat), tokoroten (agar), udon (wheat), and used in a variety of dishes

Nori

Nori

Seaweed, typically dried, used in a variety of ways, as a seasoning, in dishes

Oden

Oden

A one-pot soup dish using many different ingredients such as fish cakes, boiled eggs, vegetables

Okayu

Okayu

Rice porridge, seasoned with salt, toppings such as ginger, nori, negi, salmon can be used

Okonomiyaki

Okonomiyaki

Omurice

Omurice

Omelette with rice inside and topped with ketchup, a Western influence

Onigiri

Onigiri

White rice shaped into balls, small triangular or cylindrical shapes, portable and easy to eat, often wrapped in seaweed or stuffed with various fillings

Oshizushi

Oshizushi

Oshizushi (押し寿司, pressed sushi), also known as hako-zushi (箱寿司, box sushi), is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is battera (バッテラ, pressed mackerel sushi) or saba zushi (鯖寿司). In oshizushi, all the ingredients are either cooked or cured and raw fish is never used.

Oyakodon

Oyakodon

Rice bowl dish with chicken, egg and scallions served on top of rice

Trends coming soon

Ozoni

Ozoni

Miso soup with mochi rice cakes, vegetables, potatoes, daikon, spinach, meat, common during New Year celebrations

Pai gu

Pai gu

Pork ribs, can be barbecued, used in soups, many ways to prepare

Peking duck

Peking duck

Oven-roasted duck with crispy skin

Pizza

Pizza

Oven baked flat dough or crust topped with sauce, meat, cheese, vegetables, fruit, many different toppings, crust types and cooking styles

Pork shogayaki

Pork shogayaki

Rafute

Rafute

Okinawan braised pork belly

Ramen

Ramen

Noodle soup with meat, seafood, vegetables, there are over 30 distinct regional ramen types in Japan

Ratatouille

Ratatouille

Stewed vegetables

Ravioli

Ravioli

Pasta filled with meat, vegetables, cheese, fruit, nuts, typically in the shape of squares or circles and topped with sauce

Roast beef

Roast beef

Robatayaki

Robatayaki

A method of grilling food, for example, meat, seafood, vegetables, over very hot bincho-tan charcoal

Roe

Roe

Eggs from biko (shrimp), ikura (salmon), karasumi (mullet), kazunoko (herring), masago (smelt), mentaiko (Alaska pollock), sujiko (salmon), tarako (Alaska pollock), tobiko (flying fish), uni (sea urchin), used in many different ways in Japanese cuisine

Sandfish

Sandfish

Sanma

Sanma

Pacific saury, for example, grilled, sushi, soup, tempura, tsukudani, common in the Autumn when the fish are caught

Sasazushi

Sasazushi

Sushi wrapped in a bamboo leaf

Sashimi

Sashimi

Thinly sliced raw fish, commonly served with, for example, soy sauce, daikon, ginger, shiso, sauces, or enhanced with marinades, other types of meat can also be used

Seafood

Seafood

Seiro mushi

Seiro mushi

Food that is steamed in a bamboo basket

Senbei-jiru

Senbei-jiru

A soup made with meat or fish stock seasoned with soy that includes broken senbei rice crackers and, for example, vegetables, noodles, mushrooms, chicken, fish, duck, pork, horse, several variations

Shabu shabu

Shabu shabu

Hot pot cooking of thinly sliced meats and vegetables using a clear broth, serve with dipping sauces

Shirasu

Shirasu

Baby sardines, for example, raw or cooked, served on rice or in sushi

Shojin ryori

Shojin ryori

Vegan Buddhist temple cuisine

Soba

Soba

Buckwheat noodles, served cold in summer, hot in winter, alone or in a broth with toppings, used in a variety of dishes

Soki soba

Soki soba

Egg noodle in pork broth with toppings such as pork ribs, pork belly, fish cake, scallion, ginger

Somen

Somen

Chilled wheat flour noodles, serve with dipping sauce, pork

Spaghetti

Spaghetti

Spaghetti noodles/pasta, commonly with a tomato-based meat sauce but there are many variations, for example, spaghetti bolognese, carbonara, vongole (with clams)

Steak

Steak

Typically beef steak, but can be from other animals as well, many different cuts and ways to prepare, for example, ribeye, filet mignon, cowboy steak, New York strip, T-bone

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