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80587 Dishes

Jamon

Side, Snack, Appetizer

Jamon

Kabura-mushi

Side, Snack, Appetizer

Kabura-mushi

Steamed turnip and egg white dumplings with seafood and vegetables

Kaeshi

Side, Snack, Appetizer

Kaeshi

A foundation sauce made with dark soy sauce, san-on-to (white cooking sugar) and mirin, used as a base for sauces, broths, mentsuyu, a noodle sauce and soup base

Kaketsuyu

Side, Snack, Appetizer

Kaketsuyu

Noodle soup broth made by diluting mentsuyu with water, this kaketsuyu is then heated up and poured over boiled noodles to make hot noodle soup

Kakimochi

Side, Snack, Appetizer

Kakimochi

Small crunchy snacks made with glutinous rice, flavored with soy sauce, salt, furikake

Kamaboko

Side, Snack, Appetizer

Kamaboko

Fish cake, a type of cured surimi (fish paste), used in many different Japanese dishes

Katsuobushi

Side, Snack, Appetizer

Katsuobushi

Skipjack tuna that has been smoked, dried and fermented with Aspergillus glaucus fungus, it is typically shaved and used in dashi (broth), as a flavoring agent or topping for many dishes

Ketchup

Side, Snack, Appetizer

Ketchup

A tomato-based condiment with vinegar and spices, commonly served with burgers, hot dogs, fries, used in many different dishes and recipes

Kewpie

Side, Snack, Appetizer

Kewpie

Japanese mayonnaise, made with egg yolks, oil, rice vinegar, salt, sugar, used with okonomiyaki, takoyaki, karaage, Japanese potato salad, rice

Kinpira

Side, Snack, Appetizer

Kinpira

A method of cooking vegetables, for example, lotus root, gobo (burdock root), carrots, by sautéing then simmering with soy sauce, mirin, sugar, sake

Kiriboshi daikon

Side, Snack, Appetizer

Kiriboshi daikon

Dried shredded radish, typically reconstituted in water and used in a variety of dishes

Kiritanpo

Side, Snack, Appetizer

Kiritanpo

Cooked rice that is pounded and formed around skewers or sticks then toasted over fire, used in several different ways, for example, eaten as a snack, used in hot pot (kiritanpo nabe)

Koji mold

Side, Snack, Appetizer

Koji mold

A fungus that is used in Japan to ferment soybeans to make soy sauce, fermented bean paste, sake

Korokke

Side, Snack, Appetizer

Korokke

Mashed potatoes, minced meat, tuna and/or vegetable croquettes, coated with panko bread crumbs and deep-fried

Kuromame

Side, Snack, Appetizer

Kuromame

Sweet black soybeans, popularly eaten to celebrate the New Year

Kwek kwek

Side, Snack, Appetizer

Kwek kwek

Hard boiled quail eggs coated with an orange colored batter and deep-fried, commonly served with a vinegar sauce, the chicken and duck egg version of this snack is called tokneneng

Kyoho

Side, Snack, Appetizer

Kyoho

A large purple grape that ripens toward the end of summer

Mantou

Side, Snack, Appetizer

Mantou

Marinara Sauce

Side, Snack, Appetizer

Marinara Sauce

Sauce made with fresh tomatoes, olive oil, garlic, basil, used with pasta, seafood

Mayonnaise

Side, Snack, Appetizer

Mayonnaise

An emulsion of egg yolks and vegetable oil with lemon juice or vinegar and salt, used as a base to make many different sauces, also used in many different dishes and recipes

Menma

Side, Snack, Appetizer

Menma

Fermented bamboo shoots, used as a topping for ramen

Mentaiko

Side, Snack, Appetizer

Mentaiko

Raw pollock/cod roe, can be salted, spicy, serve with pasta, steamed rice, onigiri, ramen, sake, used in a variety of ways

Mentsuyu

Side, Snack, Appetizer

Mentsuyu

Soup base, used to make broth for noodle soups and to make dipping sauces, mentsuyu is diluted with water, heated, then poured over boiled soba or udon noodles to make noodle soups, made with soy sauce, mirin, kombu dashi (seaweed stock)

Mirin

Side, Snack, Appetizer

Mirin

Miso butter

Side, Snack, Appetizer

Miso butter

Compound butter made with miso and butter, good with fish, chicken, steak, seafood, vegetables, corn, sweet potato, chops, noodles

Miso kanpura

Side, Snack, Appetizer

Miso kanpura

Boiled and fried potatoes coated in a sweet and salty miso and sugar glaze

Miso sauce

Side, Snack, Appetizer

Miso sauce

An all-purpose sauce made with miso, mirin, sake, sugar, dashi, used to marinade, glaze, as a dipping sauce or dressing

Miyazaki mango

Side, Snack, Appetizer

Miyazaki mango

Expensive red mango grown in Miyazaki Prefecture, Japan

Trends coming soon

Mochi

Side, Snack, Appetizer

Mochi

Mugi gohan

Side, Snack, Appetizer

Mugi gohan

Barley rice, white rice cooked with barley

Nagaimo

Side, Snack, Appetizer

Nagaimo

A tuber that can be eaten raw, cooked like a potato

Namasu

Side, Snack, Appetizer

Namasu

Thinly sliced raw vegetables marinated in rice vinegar

Nanami togarashi

Side, Snack, Appetizer

Nanami togarashi

Spice mix made with chilies, orange peel, black and white sesame seeds, poppy, paprika, ginger (similar to shichimi togarashi but with more citrus), used with noodles, soups, beef, fish, poultry

Nanbu senbei

Side, Snack, Appetizer

Nanbu senbei

Wheat flour crackers

Negimaki

Side, Snack, Appetizer

Negimaki

Marinated and broiled beef and scallion rolls

Niboshi

Side, Snack, Appetizer

Niboshi

Dried infant sardines, a common snack, used in dashi (stock)

Nikiri

Side, Snack, Appetizer

Nikiri

Sweet brush-on soy sauce glaze for fish, made with soy sauce, dashi, mirin, sake

Nikuman

Side, Snack, Appetizer

Nikuman

Chinese-style steamed pork buns (baozi, dumplings), other fillings may also be used

Nitsume

Side, Snack, Appetizer

Nitsume

Sauce made with soy sauce, eel broth, mirin, sugar, serve with cooked sushi toppings such as eel, octopus, shrimp

Nori

Side, Snack, Appetizer

Nori

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

Ohitashi

Side, Snack, Appetizer

Ohitashi

Blanched green vegetables, for example, spinach, chard, okra, greens

Okaki

Side, Snack, Appetizer

Okaki

Large rice crackers made from glutinous rice (mochi rice cakes)

Okonomiyaki sosu

Side, Snack, Appetizer

Okonomiyaki sosu

Okonomiyaki sauce , a sweet and savory sauce for okonomiyaki (savory pancakes)

Onsen tamago

Side, Snack, Appetizer

Onsen tamago

Poached eggs traditionally cooked slowly in hot springs, for example, kuro-tamago (kuro tamago)

Oyster sauce

Side, Snack, Appetizer

Oyster sauce

A sauce made from oysters, brine and soy sauce, may also include sugar and other ingredients, used with stir fries, beef, chicken, pork, seafood, broccoli, tofu, vegetables

Paneer

Side, Snack, Appetizer

Paneer

Soft fresh cheese that can be made at home, used in many ways and in many dishes

Peri peri

Side, Snack, Appetizer

Peri peri

Chili peppers or chili pepper sauce, used with chicken, prawns

Pita

Side, Snack, Appetizer

Pita

Pitan tofu

Side, Snack, Appetizer

Pitan tofu

Tofu topped with sauce made with century eggs (preserved eggs)

Ponzu

Side, Snack, Appetizer

Ponzu

Citrus dipping sauce made with mirin, kombu, rice vinegar, yuzu juice, tuna flakes, used as a meat marinade, dipping sauce for seafood, salad dressing, yosenabe, shabu-shabu

Popcorn

Side, Snack, Appetizer

Popcorn

Popcorn is eaten many different ways: plain, salted, mixed with many different ingredients, topped with, for example, butter, caramel, cheese

Potato

Side, Snack, Appetizer

Potato

Potato salad

Side, Snack, Appetizer

Potato salad

A distinct Japanese potato salad made with mashed potatoes, vegetables and Japanese mayonnaise

Prawn crackers

Side, Snack, Appetizer

Prawn crackers

Puffy deep-fried prawn flavored starch paste crackers (senbei)

Rayu

Side, Snack, Appetizer

Rayu

Chili oil, a condiment served or used with stir fries, soup, ramen, gyoza, noodles, rice

Renkon chips

Side, Snack, Appetizer

Renkon chips

Lotus root chips, commonly served with amazu sauce

Ruby Roman

Side, Snack, Appetizer

Ruby Roman

Table grapes grown in Ishikawa Prefecture, Japan

Rye bread

Side, Snack, Appetizer

Rye bread

Sakura cheese

Side, Snack, Appetizer

Sakura cheese

Cherry blossom flavored cheese

Salad

Side, Snack, Appetizer

Salad

There are many different kinds of salads worldwide, made with vegetables, fruits, tubers, grains, meats, pastas, cheese

Sanbaizu

Side, Snack, Appetizer

Sanbaizu

Vinegar sauce, made with rice wine vinegar, mirin and soy sauce, used as a dressing or dipping sauce for crab, horse mackerel, flounder, sea bream, fresh vegetables, seaweed

Sauce Chasseur

Side, Snack, Appetizer

Sauce Chasseur

Espagnole sauce with mushrooms and shallots, tomatoes and herbs may also be added

Sea pineapple

Side, Snack, Appetizer

Sea pineapple

Trends coming soon

Sekihan

Side, Snack, Appetizer

Sekihan

Rice steamed with adzuki beans

Senbei

Side, Snack, Appetizer

Senbei

Rice crackers made from non-glutinous rice, sweet or savory, many different types, regional flavors, for example, soy sauce, nori, sesame seeds, seafood, kombu, cheese, kimchee, senbai are also made from, for example, wheat, vegetables, non-glutinous rice

Sesame dressing

Side, Snack, Appetizer

Sesame dressing

Salad dressing made with mayonnaise, rice vinegar, ground sesame seeds, soy sauce, sesame oil, sugar, salt

Sesame oil

Side, Snack, Appetizer

Sesame oil

Used as a cooking and finishing oil, in dishes such as hot pot, noodles, stir fries, vegetables, won tons, soups, dressings

Sesame sauce

Side, Snack, Appetizer

Sesame sauce

Sesame dipping sauce, several variations

Shichimi togarashi

Side, Snack, Appetizer

Shichimi togarashi

Spice mix made with sansho (peppercorns), tangerine peel, chilies, nori, black sesame seeds, white poppy seeds, garlic, used with shabu shabu, tempuras, noodles, yakitori, unagi (eel)

Shin mirin

Side, Snack, Appetizer

Shin mirin

A mirin-like seasoning, not a true mirin as it contains <1% alcohol, used with grilled fish, sushi, teriyaki sauce

Shio mirin

Side, Snack, Appetizer

Shio mirin

Rice wine with ~1.5% alcohol, used with grilled fish, sushi, teriyaki sauce

Shiokara

Side, Snack, Appetizer

Shiokara

Seafood fermented in a salty sauce made with its own viscera/entrails such as liver, intestines, commonly made with squid but can also be made with fish, crab, shrimp, oyster, salmon, serve with, for example, rice, sake, shochu

Shio-katsuo

Side, Snack, Appetizer

Shio-katsuo

Skipjack tuna (bonito) that is preserved whole by heavily salting the fish over two weeks, then air-dried, commonly thinly sliced, lightly toasted, made into flakes to sprinkle atop rice and vegetables dishes, or marinated in vinegar or lemon, pair with sake, produced in Nishiizu, Japan since the Edo period

Trends coming soon

Shokupan

Side, Snack, Appetizer

Shokupan

Square loaf bread similar to white bread

Shottsuru

Side, Snack, Appetizer

Shottsuru

Fish sauce made from sandfish

Shoyu tamago

Side, Snack, Appetizer

Shoyu tamago

Soft or hard boiled eggs pickled in soy sauce, a common side to ramen, karaage (fried chicken)

Shumai

Side, Snack, Appetizer

Shumai

Dumplings, made with pork, shrimp, crab, seafood, mutton, many different fillings

Shungiku

Side, Snack, Appetizer

Shungiku

Edible chrysanthemum greens, used in a variety of ways, for example, salad, soups, stir fry, mixed rice

So-su

Side, Snack, Appetizer

So-su

A sauce similar to a thick worcestershire sauce, made with ketchup, worcestershire sauce, sugar and soy sauce, used with tonkatsu

Soy sauce

Side, Snack, Appetizer

Soy sauce

Traditionally made by fermenting soybean paste, many types of soy sauce exist and there are very many uses in dishes, sauces, condiments

Sriracha

Side, Snack, Appetizer

Sriracha

Spicy sauce made with chili peppers, vinegar, garlic, sugar, salt

Sunomono

Side, Snack, Appetizer

Sunomono

Cucumber salad, made with cucumbers marinated in rice vinegar, soy sauce and sugar, may also include seafood, daikon radish

Sushi rice

Side, Snack, Appetizer

Sushi rice

Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

Sushi vinegar

Side, Snack, Appetizer

Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

Takoyaki

Side, Snack, Appetizer

Takoyaki

Ball-shaped wheat flour snack typically filled with octopus, tempura, green onion and pickled ginger

Takoyaki sauce

Side, Snack, Appetizer

Takoyaki sauce

Sauce made with worcestershire sauce, mentsuyu, sugar and ketchup, used with takoyaki (octopus fritters)

Tare

Side, Snack, Appetizer

Tare

Thick sweet soy sauce

Tentsuyu

Side, Snack, Appetizer

Tentsuyu

A dipping sauce for tempura, made with dashi stock, mirin, soy sauce, sugar

Tentsuyu

Side, Snack, Appetizer

Tentsuyu

Tempura dipping sauce, made by diluting mentsuyu

Teriyaki sauce

Side, Snack, Appetizer

Teriyaki sauce

Sweet and savory sauce and marinade for grilled meats and vegetables, made with mirin, soy sauce, rice vinegar, sugar, ginger, garlic, used on chicken, beef, pork, fish, seafood, vegetables

Tofuyo

Side, Snack, Appetizer

Tofuyo

Fermented tofu, made with dried tofu fermented in awamori (long-grain rice alcohol) and white or red koji (yeast rice), serve with awamori

Tomato Mother Sauce

Side, Snack, Appetizer

Tomato Mother Sauce

Tomato sauce with stock, vegetables, herbs, serves as a base for a variety of other sauces

Tsukemono

Side, Snack, Appetizer

Tsukemono

Pickled vegetables, served as a side dish or topping

Tsuketsuyu

Side, Snack, Appetizer

Tsuketsuyu

Dipping sauce for cold noodles, made by diluting mentsuyu with water

Turnip cake

Side, Snack, Appetizer

Turnip cake

Chinese radish and rice flour cake

Umeboshi

Side, Snack, Appetizer

Umeboshi

Very sour pickled ume fruit, used in a variety ways, for example, with rice, in tea, in many recipes

Umibudo

Side, Snack, Appetizer

Umibudo

Seaweed, used in a variety of ways, for example, served with a dipping sauce of vinegar, soy sauce and ponzu

Usuta sauce

Side, Snack, Appetizer

Usuta sauce

Dipping sauce made with soy sauce, dashi, mirin, sugar, used with meat, seafood, stir fry dishes

Wakame salad

Side, Snack, Appetizer

Wakame salad

Seaweed salad with, for example, tofu, sesame seeds and a dressing of soy sauce, vinegar and oil

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