Japanese Food Guide
Introduction
Japanese cuisine isn’t just fish and noodles. Okay, it’s mostly fish and noodles, but if you spend any time in Japan, you’ll discover a culinary selection as big as any in the world. Read on to learn more about some typical Japanese dishes.
Japanese foods
- Agedashi tofu
- Soft tofu lightly fried and sitting in a sauce with, usually, fish flakes, chopped green onions and a dollop of minced ginger on top.
- Champon
- The Nagasaki culinary delight. Noodles in broth with plenty of seafood, strips of meat, cabbage, chop suey and corn to delight your taste buds.
- Gyoza
- Dough stuffed with cabbage, some other vegetables and minced meat fried up and served with a dipping sauce (soy sauce, splash of vinegar, spicy oil to taste, sesame seeds and a bit of crushed hot peppers).
- Miso shiru
- Miso soup. A highly nutritious bean curd soup with a variety of ingredients. Anything from seaweed to carrots to a crab claw might be found floating around in the broth.
- Okonomiyaki
- Japan’s version of a pancake. Flour, egg, water, cabbage and any other ingredients you care to add are mixed together and grilled on a hot griddle. A brown sauce, fish flakes, dried seaweed flakes and a healthy squeeze of mayonnaise and hot mustard are thrown on top.
- Ramen
- Fried white noodles in a pork broth with some meat, chopped green onions, and seaweed swimming around in it.
- Tempura
- Shrimp, fish and vegetables lightly battered and fried and served with a dipping sauce.
- Yakisoba
- The ultimate festival food. Soba (buckwheat noodles) are heated up on a large hot plate and mixed with a yakisoba sauce, red ginger, perhaps some chop suey and, of course, cabbage
- Yakitori
- Grilled meat and vegetables. If it ever breathed, they can grill it.