A FOOD TRADITION
Japanese
Cuisine associated with Japan and its regional food traditions.
Dishes linked to this cuisine
13–24 of 48
Kimpira Gobo
Kimpira Gobo is a Japanese side dish of burdock root and carrot stir-fried and simmered in a sweet-savory soy-based seasoning, often finished with sesame.
Korokke
Korokke is a Japanese croquette of seasoned mashed potato, sometimes with meat, coated and fried until crisp.
Makizushi
Makizushi is seasoned short-grain rice and assorted fillings rolled in nori seaweed and cut into pieces.
Miso Soup
Miso soup is a Japanese soup made by dissolving fermented miso in dashi and commonly adding tofu, wakame, and green onion.
Nabeyaki Udon
Nabeyaki Udon is a hot Japanese one-pot noodle dish of udon in seasoned dashi with egg, seafood or poultry, vegetables, and garnishes.
Nigiri Sushi
Nigiri Sushi consists of hand-shaped seasoned short-grain rice topped with seafood, typically sliced raw fish.
Nikujaga
Nikujaga is a Japanese simmered dish of meat, potatoes, onions, and other vegetables in a sweet-savory soy-seasoned broth.
Ochazuke
Ochazuke is short-grain rice covered with hot green tea or dashi and finished with toppings such as nori, salmon, or green onion.
Oden
Oden is a Japanese simmered hot-pot dish in which fish cakes, tofu, boiled egg, and vegetables cook slowly in a dashi-based broth.
Oga Shottsuru Yakisoba
Explore the dish and its connections.
Okonomiyaki
A Japanese savory pancake made from batter and shredded cabbage, commonly cooked with additional proteins and topped with sauce and garnishes.
Omurice
Omurice is seasoned fried rice, commonly prepared with chicken and tomato ketchup, wrapped in or topped with a softly cooked omelet.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.