A FOOD TRADITION
Japanese
Cuisine associated with Japan and its regional food traditions.
Dishes linked to this cuisine
25–36 of 48
Onigiri
A Japanese rice ball formed from seasoned short-grain rice and commonly wrapped in nori or filled with ingredients such as salmon.
osechi
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Oyakodon
Oyakodon is a Japanese rice bowl topped with chicken and softly set egg simmered in a dashi-based soy-seasoned sauce.
Sashimi
Sashimi is a Japanese dish of thinly sliced raw seafood, commonly served chilled with soy sauce.
Sekihan
A Japanese celebratory rice dish made by steaming glutinous rice with adzuki beans and serving it with salt or sesame seasoning.
Shabu-shabu
Shabu-shabu is a Japanese table-top hot pot in which thinly sliced meat and vegetables are briefly swished through hot broth and served with dipping sauces.
Shoyu Ramen
Shoyu ramen is a Japanese noodle soup built around wheat noodles and a soy-sauce-seasoned broth, commonly accompanied by pork and green onion.
Sukiyaki
Sukiyaki is a Japanese hot-pot dish of thinly sliced beef and vegetables simmered in a sweet soy-based broth, often with tofu and a raw egg for dipping.
Takikomi Gohan
Japanese seasoned rice cooked together with dashi, soy sauce, mushrooms, vegetables, and often chicken or tofu so the grains absorb the cooking broth.
Takoyaki
Takoyaki are Osaka-style savory batter balls cooked around octopus and typically finished with sauce, mayonnaise, bonito flakes, and aonori.
Tamago yaki
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Tantanmen
A Japanese noodle dish influenced by Sichuan dan dan noodles.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.