Okazu (): Common Japanese main and
side dishes Deep-fried dishes (agemono, ) Deep-fried dishes: • : bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common
izakaya (居酒屋) food, also often available in convenience stores. • : marinated fried fish. •
Korokke (
croquette ): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food. •
Kushikatsu (): skewered meat, vegetables or seafood, breaded and deep fried. •
Satsuma-age (): fried fishcake (surimi), often used as an ingredient for oden. •
Tempura (): deep-fried vegetables or seafood in a light, distinctive batter. •
Kakiage () •
Tonkatsu (): deep-fried breaded cutlet of pork (chicken versions are called chicken katsu). •
Furai (): deep-fried breaded seafood and vegetables •
Agedashi dōfu (): cubes of deep-fried silken
tofu served in hot broth. File:Ebitemp.jpg|
Ebi tempura File:Tonkatsu by ayustety in Tokyo.jpg|
Tonkatsu Grilled and pan-fried dishes (yakimono, ) ) •
Yakimono ():
Grilled and
pan-fried dishes •
Gyoza (): Chinese ravioli-
dumplings (potstickers), usually filled with pork and vegetables (spring onion, leek, cabbage, garlic, and ginger) and pan-fried •
Kushiyaki ():
skewers of meat and vegetables •
Motoyaki (): Baked seafood topped with a creamy sauce. •
Okonomiyaki () are savory pancakes with various meat and vegetable ingredients, flavored with the likes of Worcestershire sauce or
mayonnaise. •
Takoyaki (): a spherical, fried dumpling of batter with a piece of
octopus inside. Popular street snack. •
Teriyaki (): grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce •
Unagi (), including
kabayaki (): grilled and flavored
eel •
Yakiniku ("grilled meat" ) may refer to several things. Vegetables such as bite-sized onion, carrot, cabbage, mushrooms, and bell pepper are usually grilled together. Grilled ingredients are dipped in a sauce known as
tare before being eaten. •
Horumonyaki ("offal-grill" ): similar homegrown dish, but using offal •
Jingisukan (Genghis Khan ) barbecue: sliced lamb or mutton grilled with various vegetables, especially onion and cabbage and dipped in a rich
tare sauce. A speciality of
Hokkaidō. •
Yakitori (): barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal. • () is flame-grilled
fish, often served with grated
daikon. Was one of the most common dishes served at home. Because of the simple cuisine, fresh fish in season are highly preferable. Some species traded as dried fish, such as
hokke (
Arabesque greenling) are also served this way. File:Yakitori by MShades in Kujo, Kyoto.jpg|
Yakitori () File:Takoyaki by yomi955.jpg|
Takoyaki ()
Nabemono (one pot cooking, ) Nabemono () includes: •
Motsunabe (): beef
offal,
Chinese cabbage and various vegetables cooked in a light soup base. •
Shabu-shabu (): hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating. •
Sukiyaki (): thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it. • ():
hot pot with fish and vegetables. • (): hot pot with
blowfish and vegetables, a specialty of
Osaka. •
Chigenabe () or
Kimuchinabe ():
hot pot with
meat,
seafood and
vegetables in a
broth seasoned with
gochujang, and
Kimchi. •
Imoni (): a thick taro potato stew popular in Northern Japan during the autumn season •
Kiritanponabe (): freshly cooked rice is pounded, formed into cylinders around
Japanese cypress skewers, and toasted at an open hearth. The kiritanpo are used as dumplings in soups. •
Chankonabe (): commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. File:Cookingsukiyaki.jpg|
Sukiyaki () File:Kiritanpo.jpg|
Kiritanpo Nimono (stewed dishes, ) with
ginger,
soy sauce,
mirin,
sugar,
sake, and
water.
Nimono () is a stewed or simmered dish. A base ingredient is simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening. •
Oden ( "kantou-daki", ):
surimi, boiled eggs, daikon radish, konnyaku, and fish cakes stewed in a light, soy-flavored dashi broth. Common wintertime food and often available in convenience stores. • : chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as . • : beef and potato stew, flavored with sweet soy. • : fish
poached in sweet soy (often on the menu as ). • : Okinawan dish of pork stewed with bone.
Itamemono (stir-fried dishes, ) (金平)
Stir-frying () is not a native method of cooking in Japan, however mock-Chinese stir fries such as (, stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include: •
Chanpurū (): A stir-fry from
Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being
gōyā chanpurū. •
Kinpira gobo (): Thin sticks of
greater burdock (
gobo, ) and other root vegetables stir-fried and braised in sweetened soy.
Sashimi () (
skipjack tuna) tataki. Often on the menu as
Sashimi () is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and
wasabi. Less common variations include: •
Fugu (): sliced poisonous
pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed. • : live sashimi • :
raw/very rare skipjack tuna or
beef steak seared on the outside and sliced, or a finely chopped raw fish (
Japanese jack mackerel or
Sardine), spiced with the likes of chopped spring onions, ginger or garlic paste. • : horse meat sashimi, sometimes called
sakura (), is a regional speciality in certain areas such as
Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. Basashi features on the menu of many izakayas, even on the menus of big national chains. • : chicken breast sashimi, regional specialty of
Kagoshima,
Miyazaki prefectures • is typically liver of
calf served completely raw (the rare version is called "aburi":
あぶり). It is usually dipped in salted
sesame oil rather than soy sauce.
Soups (suimono () and shirumono ()) The
soups (
suimono () and '''' ()) include: •
Miso soup (): soup made with
miso suspended in
dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu. •
Tonjiru (): similar to miso soup, except that pork is added to the ingredients • (): soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots • () or "osumashi" (): a clear soup made with
dashi and seafood or chicken. •
Zōni (): soup containing
mochi rice cakes along with various vegetables and often chicken. It is usually eaten at
New Years Day. File:Miso Soup 001.jpg|
Miso soup () File:Zoni by yoppy.jpg|
Zōni Pickled or salted foods (tsukemono, ) These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany
sake or as a topping for rice porridges. •
Ikura (): salt cured and pickled soy sauce
salmon roe. • :
Salt-cured cod roe or
pollock roe • : salt-cured and red pepper pickled
pollock roe •
Shiokara (): salty fermented
viscera •
Tsukemono (): pickled vegetables, hundreds of varieties and served with most rice-based meals •
Umeboshi (): small, pickled
ume fruit. •
Tsukudani (): Very small fish, shellfish or seaweed stewed in sweetened soy for preservation • : vegetables such as cucumber or
wakame, or sometimes crab, marinated in
rice vinegar File:Tsukemono.jpg|
Tsukemono File:Umeboshi 20101209 c.jpg|
Umeboshi ()
Side dishes () •
Bento or Obento () is a combination meal served in a wooden box, usually as a cold lunchbox. •
Chawan mushi () is meat (seafood and/or chicken) and vegetables steamed in egg custard. •
Edamame () is boiled and salted pods of soybeans, eaten as a snack, often to accompany beer. •
Himono (): dried fish, often
aji (
Japanese jack mackerel, ). Traditionally served for breakfast with rice, miso soup and pickles. •
Hiyayakko (): chilled tofu with garnish •
Nattō (): fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in
Kantō and
Tōhoku but slowly gaining popularity in other regions in which nattō was not as popular • ():
boiled greens such as spinach, chilled and flavored with soy sauce, often with garnish •
Osechi (): traditional foods eaten at New Year • Japanese
salad dressings •
Wafu dressing (): literally "
Japanese-style dressing" is a
vinaigrette-type
salad dressing based on
soy sauce, popular in
Japan. • (): The so-called vinegar that is blended with the ingredient here is often
sanbaizu ("three cupful/spoonful vinegar"), which is a blend of
vinegar,
mirin, and
soy sauce. •
Shimotsukare (): made of vegetables, soybeans,
abura-age ( or deep fried tofu skins) and
sake kasu (, rice pulp from fermented sake).
Chinmi () roe (
karasumi) are regional
delicacies, and include: •
Ankimo () •
Karasumi () •
Konowata () •
Mozuku () •
Uni (): specifically, salt-pickled sea urchin Although most Japanese eschew eating insects, in some regions,
locust (, ) and bee larvae (, ) are not uncommon dishes. The larvae of species of
caddisflies and
stoneflies (, ), harvested from the
Tenryū river as it flows through
Ina, Nagano, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar. ) is eaten as well in
Hinoemata, Fukushima in early summer. ==Sweets and snacks (
okashi (),
oyatsu ())==