Japanese Dishes
 

i found this inf. from japguide.so anyone please tell if you have eaten those dishes^^ and give your opinion.arigatou minna.
Rice Dishes:

Rice Bowl
A bowl of rice is often served as a side dish for lunch and dinner. It is also part of the traditional Japanese breakfast, eaten plain, mixed with a raw egg and soya sauce (tamago-kake-gohan) or with natto or other toppings.

Sushi
Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.


Domburi
A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).

Onigiri
Onigiri are rice balls made of cooked rice and usually wrapped with a nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese apricot), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores.

Kare Raisu
Kare Raisu (Curry Rice) is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.

Fried Rice
Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed to the rice when stir fried. It is a suitable dish for using left over rice.

Kayu
Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily.

Awesome writeup, I always ordered kastudon and oyakodon but never knew the source name was domburi

Gudo jobu!

Ohhh I love Katsudon (though its a bit Tough) But I still like it **drools**

Cool :) I haven't had it in awhile though, been avoiding a girl at the restaurant

Yum, I want to try some..

Seafood Dishes
 

Sashimi
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi.

Yakizakana
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.

yes.. I have eaten all of it :D

hee hee hee... Me too

Have you ever had whole fish on a stick (with out Intrals of coures) cooked on a fire.

Im trying to find a photo I took, Ill post it latter

yes .. but not in japan.. we have in the philippines . we call it sinugba or grilled fish. some don't put it on the stick though :D

wow you two have eaten all of them..:eek: :)
i'm so jealous^^
ohh and you all can post japanese food pics here;)

yes... but my goal right now is to taste different types of ramen..

I want to go to kyushuu and taste the famous ichiran and hakata ramen... yummy :D

maybe not all of them but a lot of them :D

samokan: i like Karai Ramen the best :D

These really are a basic list of "normal" foods.
Pretty much anything can be made into a donburi meal. Just throw it on top of the rice, and it`s a donburi.

And yes, not only have I eaten all of it, I`ve *prepared* all of it. :D Most of it fairly recently.

awesome..i'd like to taste home cooked japanese food^^

If you visit Japan, I`d love to make some for you. But then again, if you`re in Japan, I`m sure you could eat it anywhere. :D

thanks nyo^^

this is from the site wanogakkou^^


Reproductions of tea-ceremony dish of Rikyuu

Traditional Japanese Dishes
The Three Fives

Japanese cuisine is rich in variety, encompassing everything from the simplest home-cooked meal to special meals for ceremonial occasions and fabulous banquets Japanese food popular overseas includes sushi, tenpura, and sukiyaki, but these have fewer traditional elements than do ceremonial and banquet menus.

The Japanese diet is commonly said to consist of five flavors, five colors, and five basic methods of preparation. These are the five flovors of sweet, sour, hot, bitter, and salty; the five colors of white, yellow, re, green, and black; and the five preparations of raw, boiled, grilled, deep-fried, and steamed. Japanese foods are prepared to retain as much of their natural flavor as possible, and great importance is placed on the delicacy of color, fragrance, and taste. Seasonality is also stressed, with foods being served at their peak season. Serving dishes play an important role; their color, shape, and material being carefully matched to the food and season.

Traditional Japanese Cooking

While there are far too many kinds of traditional Japanese cooking to list them all, some of the best-known are:

・Honzen-ryouri Originally a formalized mothod of presenting food to guests in the samurai homes of the feudal Muromachi period, honzen-ryouri is served today only on such ritual and ceremonial occasions as weddings, funerals, and other formal occasions. Still, honzen-ryouri remains a basic influence in all traditional Japanese cooking styles and manners.

・Cha-kaiseki This is a simple meal served to guests before serving tea. The term kaiseki referring to the warmed stones that Buddhist monks ussed to put next to their stomachs to ward off hunger, the name connotes a frugal meal. This is also called kaiseki-ryouri.

・Kaiseki-ryouri This is a much more relaxed and informal banquet style than honzen, and may be thought of as the typical Japanese party menu. Much of the food served at the modern Japanese-style restaurant is in the kaiseki mode.

・Shoujin-ryouri Abstaining entirely from the use of any meat or fish, shoujin-ryouri is an all-vegetarian diet of soybean products, vegetables, seaweed, and rice. The two best-known schools are the shoujin-ryouri of Zen Buddhism and the fucha-ryouri served at the Zen Oubakusan Manpukuji.

・O-sechi-ryouri This is the festive food eaten at New Year's, and it is often served in a five-layer set of lacquer boxes. In olden times, o-sechi-ryouri was used to refer to the food prepared as offerings to the gods on special occasions.

Hum, there is some dishes that are pretty similar to other asian coutries too o.O , I know how to make the fried rice, and so the rice soup ,and so my mom knows even more. That's hella cool!
What really want to eat in Japan, is all the fish dishes!!! =O fish is my favourite forever!! Japanese seems to make all kind of thing with a fish.

awesome.
yeah they make a lot of fish dishes.on the whole they eat healthy.that's why there are about 20 000 ppl in japan who are over hundred.now that's sugoi:D

good choice.:D..i should do the same:)

Oo, i've tried most of those dishes, and many "stranger" ones, to my parents and friends disbelief. :D I dislike not trying new foods

great^^.i'll post later some other foods so then you can try to make them also;)

japguide again:D im finding some interestin stuff there^^

Noodle Dishes

Soba

Soba noodles are native Japanese noodles made of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.

Udon

Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings.

Ramen

Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time.

Somen

Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold.

Yakisoba

Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.

yaki udon

Yaki Udon @ Japanese Seafood Noodle Stir-fry

Yakiudon are thick, smooth, white Japanese Noodles eaten with a special sauce, meat and vegetables. It is simple and fresh to make and a popular dish in Japan
just sharing how i cook yaki udon
Yaki Udon | www.bestchefblog.com

How about kujira? That's some tasty stuff!!

Some of my favorite foods are still missing from this thread, so I'll add them (I've had most of the foods pictured so far as well).

Zosui:



Rice, meat, and vegetable stew/soup, often thickened with egg. There was a tiny restaurant a block from the train station in my town that made the best zosui... in fact, it was a specialty restaurant, and that is all they served! But they had 23 different flavors to choose from, including chicken, mountain vegetable, many varieties of seafood, etc. The chicken was my favorite though. What was so great about the place? They made each order just for you... they'd assemble the ingredients into a miniature iron pot, cook it on the stove, and then bring the iron pot to the table! 1 pot was enough for about 2 small bowls (though if I was hungry I could eat it all myself). The iron pot kept the zosui nice and hot, and it was soooo good on cold rainy days!

Kara'age:



Japanese-style fried chicken. The batter is lighter, more tempura-like than KFC. A restaurant shaped like a triangle in the town where I lived had the best kara'age, and I probably ate it twice a week the whole 2 years I was there! It is my favorite single Japanese food, when it is made right (I haven't had decent kara'age since returning to the US, and I really miss it...)


Tonkatsu:



Pork cutlet in a light, flaky batter. Good tokatsu is thick and meaty, rather than mostly batter and a thin piece of meat.

Probably the best tonkatsu I had was at a restaurant underneath Namba station in Osaka. Theirs was huge and the chicken katsu was also great.

mmmm , this all looks so delicious though i shouldn't complain about our own food which is Indonesian.

Does anyone know a link to some good recipes?

I like rice.
We eat that all the time.
We have 24/7 rice cooker type thing
Buttttttt >> that's it.

Asian food is kinda bleh to me.
Which makes me feel weird cause everyone loves it.
u.u

asian food
 

i find that because of the smaller-ish servings of the Japanese kitchen one can consume a huge overall amount of food. whereas Ukrainian (my home) food servings are generally overwhelmingly large.

This is making me very hungry!!!!

I have had all of the dishes posted, except the curry. I have never liked the taste of the spices that make up curry powder and it something I avoid, though my mother had a reputation for making excellent curry.

some orders that have been made between me and my coworker/superior x.x''

enjoy ;3