Some Western culinary influences in Japan, including Portugal (tempura) and the Americas (teppanyaki), have been so integrated into Japanese cooking, it is difficult to differentiate them from more traditional Japanese cuisine like sushi and kaiseki. Standard Japanese meals usually include rice, soup, pickles and an entree, like fish or vegetables.
Sashimi: raw fish finely sliced and served with a small bowl for dipping into soy sauce and wasabi (see sushi below)
Sushi: raw fish served a top firmly molded vinegared rice. Watch out for the green wasabi, a horseradish paste which should be mixed with soy sauce and packs a powerful, peppery punch. Pickled ginger acts as a palate cleanser.
Tonkatsu: breaded and deep fried pork served with a soy-based sauce on top of or with rice. Served as a part of dinner or for lunch.
Yakitori: skewered and grilled chicken, vegetables or other foods. Often served as snacks.
Togarashi: "Seven pepper spice, "a table condiment with pepper and chiles (also shichimi-togarashi)
Shiso: an herb resembling a cross between mint and basil; frequently used as garnish
Misoshiru: Miso (a type of soy bean paste) soup with tofu. Served at most meals.
O-cha: green tea, served at the end of the meal.
Udon: soft, fat noodles
Somen: thin vermicelli-style noodles, used mainly for soups
Soba: buckwheat noodles
Sukiyaki: thin beef slices cooked with vegetables, noodles and tofu in sauce
Tempura: seafoods and vegetables battered and deep fried to form a light airy crust; served with a dipping sauce
Cha: tea (green tea)
- Dining Out
- What to Eat
- How to Eat
- Menu Guide
- Alcoholic Beverages
- Where to Drink
- Drinking Etiquette
- Chicken Yakitori
- Eggplant Miso Soup
- Japanese Potstickers (Gyoza)
- Japanese-Style Salad Dressings
- Pan-Broiled Scallops
- Shabu Shabu
- Tori no Mizutaki
- Tuna Tataki
from Kate's Global Kitchen:
Japanese Cookbooks with Recipes
- At the Japanese Table by Lesley Downer
- Food Sake Tokyo by Yukari Sakamoto
- Izakaya: The Japanese Pub Cookbook by Mark Robinson
- The Book of Miso by William Shurtleff & Akiko Aoyagi
- The Breakaway Japanese Kitchen by Eric Gower
- Japanese Cooking: A Simple Art by Shizuo Tsuji
- Japanese Cooking by Miyoko Nishimoto Schinner
- Japanese Kitchen Knives by Hiromitsu Nozaki
- Nobu Miami: The Party Cookbook
by Nobu Matsuhisa and Thomas Buckley
- Sake by Beau Timken and Sara Deseran
- The Sushi Lover's Cookbook: Easy-to-Prepare Sushi for Every Occasion
by Yumi Umemura
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This page modified January 2007