Japanese cuisine

Japanese cuisine is the food ingredients, preparation and way of eating of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

Aburi Maguro – Japanese Seared Tuna Salad

Aburi Maguro - Japanese Seared Tuna Salad

This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.

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Amanattō – Japanese Candied Beans

Japanese-Candied-Beans

Amanattō is a Japanese traditional confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.

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Anmitsu

Anmitsu

Anmitsu is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries.

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Anpan – Japanese Sweet Roll

Anpan Japanese Sweet Roll

Anpan (あんパン ) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).

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Beef Sukiyaki

Beef Sukiyaki

Sukiyaki is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style. 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. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

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Beni Shōga – Japanese Red Pickled Ginger

beni shoga

Ginger is an important Asian food, prized for its many culinary, medicinal and health benefits. That fact, along with the love of anything pickled, naturally led to beni shoga or the red pickled ginger slivers served on many Japanese dishes from okonomiyaki to yaki soba.

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Chicken Katsu

Chicken Katsu

Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs

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Dashi

Dashi

Dashi is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for miso soup, clear broth, noodle broth, and many kinds of simmering liquid.

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Ebi Furai – Deep Fried Prawn

Ebi Furai

Fried prawn (海老フライ or エビフライ ebi furai) is a deep fried cuisine popular in Japan as well as Japanese restaurants worldwide. It is a speciality of the city of Nagoya.

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Furikake – Japanese Rice Seasoning

Furikake - Japanese Rice Seasoning

Furikake is a popular Japanese seasoning made from granulated fish and vegetable extracts including seaweed, sesame seeds, dried roe. The seasoning is used on hot boiled rice and a traditional ingredient in onigiri (rice balls).

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Green Tea Ice Cream

Green Tea Ice Cream

This flavour is extremely popular in Japan and South Korea, and other parts of East Asia, and almost all ice cream manufacturers produce a version of it. The name matcha comes from a specific type of green tea used in the Japanese tea ceremony. Green tea ice cream is also sold in monaka form. Matcha green tea flavoured ice cream is a perfect dessert to serve after a Japanese-style meal.

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Gyōza – Japanese Pan-Fried Dumplings

Gyōza – Japanese Pan-Fried Dumplings

It’s not well known that gyoza originated in China. Gyoza are also known as Japanese potstickers – it’s very difficult to eat just one!

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Hokkaido Milk Bread

Hokkaido Milk Bread

These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.

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Japanese Chinese Cuisine

Japanese Chinese Cuisine

Japanese Chinese cuisine is a unique style of Chinese cuisine served by Chinese restaurants in Japan. Many of these restaurants are Japanese-owned, though there are some which are operated by overseas Chinese.

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Japanese Cuisine

A Japanese Dinner

Japanese cuisine has developed through centuries of social and economic changes, and encompasses the regional and traditional foods of Japan. The traditional cuisine of Japan (washoku or 和食) is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients.

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