"Sukiyaki It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and ""mirin"". The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Generally sukiyaki is a winter dish and it is commonly found at ""bōnenkai"", Japanese year-end parties. Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also"
"soy beans), a small piece of cooked fish, or ""tsukemono"" (preserved vegetables). The egg and ""natto"" are often served at breakfast; both are meant to be mixed into the rice. Less commonly, dishes feature rice with ingredients mixed in, either during the cooking (""takikomi gohan"", ""cooked in rice"") or after the rice has been cooked (maze gohan, 混ぜご飯, ""mixed rice""). Pouring soy sauce over white rice is not a Japanese custom, nor is it good form to pour soy sauce directly over sashimi or sushi: soy sauce is a condiment to be used with discretion, just enough to enhance, but"
"before being eaten. The most common sauce is made of soy sauce mixed with sake, mirin, sugar, garlic, fruit juice and sesame. Garlic-and-shallot or miso-based dips are sometimes used. Korean side dishes like kimchi, nameul, bibimbap are served alongside. After officially being prohibited for many years, eating beef was legalised in 1871 following the Meiji Restoration as part of an effort to introduce western culture to the country. The Emperor Meiji became part of a campaign to promote beef consumption, publicly eating beef on January 24, 1873. ""Steak"" and ""roasted meat"" were translated as ""yakiniku"" (焼肉) and ""iriniku"" (焙肉), respectively,"
"Pork shogayaki Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term ""shogayaki"" generally refers only to pork in Japan. It is the second most popular Japanese pork dish after tonkatsu. It consists of thin slices of lean pork, browned in the pan, and then briefly braised in a sauce of grated ginger, soy sauce and mirin. Grated onion and garlic can be added for the extra zest,"
"Japanese governments, gyūdon vendors and customers waited for a resolution. As of September 2006, the ban has been lifted. Gyūdon , literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It sometimes also includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and"
"meat and vegetables, including ponzu sauce and sesame sauce. Restaurants usually provide soy sauce, sesame paste, ponzu sauce and several other condiment options such as spring onions and Japanese pickled carrots so that customers can make the sauce according to their own preferences. Shabu-shabu Shabu-shabu () is a Japanese ""nabemono"" hotpot dish of thinly sliced meat and vegetables boiled in water. The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered"
"with vegetables like daikon radish, carrot, burdock, konnyaku, welsh onion, mushrooms, potatoes, and taro root. At the end, different seasonings are added depending on the region of the country or type of soup. It could be a miso-based soup or soy sauce-based. Cooking sake, mirin, salt, and vinegar are also used with the soy sauce or miso. The pork equivalent called ""butajiru"" is more popular than the chicken-based soup. Bone stocks for ramen are also often made with chicken stock, and it is almost invariably used in the less common ""kotteri"" variety. Chicken soup is a traditional dish of the"
"adoption as a form of fast food. Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the"
"Hayashi rice Hayashi rice or Hashed beef rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (""yōshoku""). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream. The dish originates from the former mining town of Ikuno, Hyōgo Prefecture, Japan. There was a French engineer who worked for the mine in 1868 and improved it. Hayashi rice has a western influence with the use of demi-glace"
"sirloin, are also common. A more expensive meat, such as ""wagyu"", may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, ""nori"" (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, ""udon"", ""mochi"" or ""harusame"" noodles may also be served. The dish is prepared by submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or ""dashi"" (broth) made with ""konbu"" (kelp) and stirring it. Cooked meat and vegetables are usually dipped in ""ponzu"" or ""goma"" (sesame seed) sauce before eating, and served"
"Chicken katsu Chicken katsu (), also known as panko chicken, or tori katsu () is a Japanese dish which is also popular in Hawaii, California, and other areas of the world. Chicken katsu is generally served with tonkatsu sauce , a thick Japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a Hawaiian mixed plate lunch meal. It is generally served with shredded cabbage, rice and/or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables. In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets). It is"
"Teriyaki Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs. The word ""teriyaki"" derives from the noun , which refers to a shine or luster given by the sugar content in the , and ,"
"Inago no Tsukudani Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. ""Inago"" is the Japanese word for locust. The locusts are prepared in the ""tsukudani"" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement. Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues. There is no way of avoiding this phenomenon other than"
"Gyūdon , literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It sometimes also includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). A very popular food in Japan, it is commonly served with beni shōga (pickled ginger), shichimi (ground chili pepper), and a side dish of miso soup. ""Gyū"" is the Chinese letter for cow, and ""don"" is short for ""donburi"","
"Kasuzuke , also ""kasu-zuke"", is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as ""sake kasu"". Kasuzuke was made in the Kansai region as early as the Nara period, twelve hundred years ago. Vegetable kasuzuke, known as ""shiru-kasu-zuke"" or ""Narazuke"" was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan"
"rice bowl,"" consisting of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. This dish is similar to Chop suey, and is sold at inexpensive Chinese restaurants in Japan. Donburi The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ""dashi"" flavored with soy sauce and mirin. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For ""oyakodon"", Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ""gyūdon"", Tsuji recommends water"
"and additional sugar is sometimes used to round out the taste. Shogayaki is a common addition to bento boxes, as it can be eaten cold. However, it is more commonly served hot with rice and shredded cabbage. Pork shogayaki Pork Shogayaki (豚の生姜焼き; buta no shogayaki) is a dish in Japanese cuisine. Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It can also be made with beef, but the pork version is so much more popular that the term ""shogayaki"" generally refers only to pork in Japan. It is the second most popular Japanese pork dish after tonkatsu."
"Oil is added, and they are stir-fried to be crispy. Inago no Tsukudani Inago no tsukudani is a Japanese dish featuring locusts that are boiled in soy sauce and sugar. ""Inago"" is the Japanese word for locust. The locusts are prepared in the ""tsukudani"" style of cooking (boiled in soy sauce and sugar). The dish is traditional in Japan's inland and mountain regions, including Nagano and Fukushima, where it once served as an important nutritional supplement. Locusts have been regarded as natural enemies of agricultural crops since ancient times because of their ability to swarm, which can lead to plagues."
"soybean products are a common part of the diet. Tofu (豆腐 ""dòufu"") is thought to have originated in China, along with soy sauce and several varieties of soybean paste used as seasonings. Japanese foods made from soya include ""miso"" (味噌), ""nattō"" (納豆), ""kinako"" (黄粉) and ""edamame"" (枝豆), as well as products made with tofu such as atsuage and aburaage. In China, whole dried soybeans are sold in supermarkets and used to cook a variety of dishes, usually after rehydration by soaking in water; they find their use in soup or as a savory dish. In Korean cuisine, soybean sprouts ("
"pork is more commonly used. (Note: Names vary considerably depending on the source animal and also on regional dialect.) Common ""horumon"" items include: Horumonyaki Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a ""yōshoku"" restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku, a Japanese adaption of Korean barbecue. The name ""horumon"" is derived from the word ""hormone"", which means ""stimulation"" in Greek. The name ""horumon"" is also similar to the Kansai dialect term"
"and other Japanese dishes. Soy sauce has been used in China since the 2nd century AD, and is now widespread in Asia. Like miso, it is made by fermenting a mixture of soybeans and cereals with moulds such as ""Aspergillus oryzae"". The mould ""Penicillium roqueforti"" contributes the blue coloration and much of the flavour in blue cheeses such as Roquefort and Stilton. Mould fungi are processed to produce vegetarian meat substitutes such as Quorn. Fungi are the sources of many types of medicinal drug including antibiotics, immunosuppressants, and statins. Major classes of antibiotics, the penicillins and the cephalosporins, are derived"
"Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products"
"Yakisoba Yakisoba ( ), literally ""fried buckwheat"", is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century. Yakisoba is prepared by frying ramen-style wheat noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavored with yakisoba sauce, salt and pepper. It can be served with a variety of garnishes, such as ""aonori"" (seaweed powder), ""beni shōga"" (shredded pickled ginger), ""katsuobushi"" (fish flakes), and mayonnaise. ""Yakisoba"""
"Soki Soki ( ""sooki"") is a specialty of the cuisine of Okinawa Prefecture, Japan. Soki are (usually boneless) stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba. Okinawa soba with stewed soki on top. The soki are prepared by first boiling to remove excess fat, then stewing in a mixture of awamori (to soften the meat), soy sauce, and sugar for three to four hours. They are then placed in a bowl of Okinawa soba. Soup containing soki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The"
"which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. The is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added"
"However, ""misoshiru"" does not typically contain many ingredients beyond the stock and miso. If pork is added to miso soup, it is called ""tonjiru"", meaning ""pork soup"". Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables and meats to be cooked in the simmering ""dashi"", particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. The miso is suspended separately in some dashi stock removed from the simmering mix, to keep the miso paste from cooking, which alters the flavour, kills beneficial bacteria, and reduces the health"
"the world, especially in the countries with coastal areas. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded"
"wild mountain sprouts collectively known throughout Japan as ""san-sai"" (mountain vegetables) are a garnish for soups and noodle dishes and are a rather sought after delicacy in the Iya Valley as such mountainous terrain is where they tend to randomly grow. However, like elsewhere in the country, due to the expense and difficulty in producing, it is probably more common at most local restaurants and hotels to be (unknowingly) served cheaper imported san-sai, usually from China. However, local people do produce san-sai for their own use, and if staying at a small inn or homestay you would probably have an"
"methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients. Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as ""Aspergillus oryzae"" and other related microorganisms and yeasts (the resulting mixture is called ""koji"" in Japan; the term ""koji"" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature"
"gathering for haiku and renga composition, which turned into a term for sumptuous sake-accompanied banquet, or . Strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes), and are therefore pescetarian more often than carnivorous. An exception is ""shōjin-ryōri"" (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised ""shōjin-ryōri"" at public eating places includes some non-vegetarian elements. Regarding vegetarianism, was introduced from China by the Ōbaku sect (a sub-sect of Zen Buddhism), and which some sources still regard as part of ""Japanese cuisine"". The sect"
"and often red wine, but is unknown in western countries. In fact, it contains ingredients popular in Japan: slices of beef (Hyōgo Prefecture is also famous for its Kobe beef), rice and demi-glace sauce (among others). It can be compared to another popular dish, the Japanese style hamburger steak with demi-glace sauce. Another variation is the Omuhayashi, a combination of Omurice and Hayashi rice. It also resembles a Japanese curry and usually appears on menus alongside curry. There is some debate regarding the origin of the name of this dish: ""Hayashi"" rice is one of Japan's most popular Western-style dishes."
"Tataki Two methods of preparing fish or meat in Japanese cuisine are called tataki (Japanese たたき: ""pounded"" or ""hit into pieces""), or ""tosa-mi"". In the first ""tataki"" method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served with soy sauce and garnishes like a sashimi. The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was"
"Donburi The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ""dashi"" flavored with soy sauce and mirin. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For ""oyakodon"", Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For ""gyūdon"", Tsuji recommends water flavored with dark soy sauce and mirin. Donburi can be made from almost any ingredients, including leftovers. Traditional Japanese donburi include the following: Gyūdon, literally beef bowl, is a Japanese dish consisting of a bowl of"