Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Japanese Food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Japanese Food?),it will help you,my kids.
Give me types of japanese food. Please tell me if they are starters, appetizers, main coarses, drinks, desserts or what ever
Answers:
There are so many types and combos of Japanese food so I guess listing them would be exhausting. However, try this link.
http://www.japan-guide.com/e/e2035.html
Other Answers:
shushi, hot plate, udon..
sushi, udon - very tasty noodles, oyakodon - love it, gyudon -same
Japanese green tea... beverage
Miso Soup is really good, lot's of veggies can be used and the Japanese consume it for breakfast!
Hoisin Marinated Chicken, yum, very good on the BBQ!
Rice Dishes
For over 2000 years, rice has been the most important food stuff in the Japanese cuisine. Despite changes in eating patterns over the last decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous 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.
Chazuke
Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. 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.
Seafood Dishes
Many dozens of kinds of fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed.
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.
Noodle Dishes
There are various traditional Japanese and introduced Japanized noodle dishes in Japan. Many of them enjoy a very high popularity.
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.
Nabe Dishes
Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:
Oden
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.
Sukiyaki
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.
Shabu-Shabu
Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.
Chanko Nabe
Chanko nabe is the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.
Meat Dishes
Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes.
Yakitori
Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.
Tonkatsu
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare).
Nikujaga
Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).
Soya Bean Dishes
Tofu, natto, miso and many more important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:
Yudofu
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
Agedashi Tofu
Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
Miso Soup
Miso soup is often served as a side dish for breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.
Yoshoku Dishes
Yoshoku means Western food. A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:
Korokke
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke comes in many varieties depending on the filling that is coated with bread crumbs and deep fried. The most common filling is a mix of minced meat and mashed potatoes.
Omuraisu
Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with tomato ketchup.
Hayashi Raisu
Hayashi rice is Japanese style hashed beef, thinly sliced beef and onions in a sauce made of ketchup and soya sauce, and served on cooked rice.
Hamubagu
Hamubagu is a Japanese style hamburger without the bread.
Other Dishes
Tempura
Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has internationally become one of Japan's most famous dishes.
Okonomiyaki
Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
Monjayaki
Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.
Gyoza
Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
Chawanmushi
Chawanmushi is steamed egg custard that contains additional pieces of food such as chicken, shrimp or fish cake.
Tsukemono
Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish with some pickles is served with most Japanese meals.
Source(s):
http://www.japan-guide.com/e/e2035.html
If you have cable or satellite dish, check out Iron Chef on the Food Network M-F nights. They're Japanese chefs who compete against each other. You'll learn all sorts of things about Japanese food.
How about Teriyaki (chicken, beef, pork, salmon) You can use mushrooms, onions and your favorite meat, cut up into small pieces with garlic (minced), ginger (also minced) and stir fried with teriyaki sauce. main dish
Katsu Don (kind of a chicken fried chicken or pork on top of a sort of omlet with rice main dish
Okonomiyaki - a japanese pancake type thing with meat and vegetables (like cabbage and onions) in it. main dish - can also make one that is a breakfast one.
Tempura (fried pieces of vegetables - like green peppers, broccoli, onions, sweet potatoes, squash, green beans, etc. or shrimp). The batter is very light. - side dish, or snack
Miso soup - very light broth with tofu in it. - starter
Look out on the web for Japanese recipes. You can usually find an Asian market in any big city and many of the groceries now carry some of the ingredients.
Besides the obvious, like chicken teriyaki, beef teriyaki, there's so much more to Japanese cooking than that and sushi.
Sukiyaki, where thin strips of meat are cooked in wonderful broth with noodles, green onions, tofu, bamboo shoots. Another dish I love is tonkatsu, which is breaded pork or chicken and deep fry it. Tempura, vegetables battered and deep fried along with shrimp or other seafood, like fish and scallop. These are usually main dishes.
Appetizers could include edamamde, soy beans in the pod. They are delicious and nutritious! Cold tofu dipped in soy sauce, bonito flakes, fresh grated ginger and green onions is a fave of mine.The best is gyoza, or potstickers. Wonton skins filled with meat and pan fried or steamed or both. Yakitori are skewered meat (chicken or beef) and grilled. The traditional method and the BEST is on charcoal, but I think they just use the broilers, now. These are some appetizers.
If you are looking for specific recipes or want a list of more food, contact me. Be more than happy to share as many recipes as I can with you.
seafood and steak
noodle
udon, soba, yakisoba, ramen, soumen, katayakisoba, nabeyakiudon,
meat
deep fried chicken, gyuudon, yakitori,
fish
sashimi, fish steak
vegetable
miso soup, hiyayakko(tofu)
other
shouchu - sake, green tea, ohagi - sweet, rice cake, rice cracker,
Don't know sorry.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Japanese Food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Japanese Food?),it will help you,my kids.
Give me types of japanese food. Please tell me if they are starters, appetizers, main coarses, drinks, desserts or what ever
Answers:
There are so many types and combos of Japanese food so I guess listing them would be exhausting. However, try this link.
http://www.japan-guide.com/e/e2035.html
Other Answers:
shushi, hot plate, udon..
sushi, udon - very tasty noodles, oyakodon - love it, gyudon -same
Japanese green tea... beverage
Miso Soup is really good, lot's of veggies can be used and the Japanese consume it for breakfast!
Hoisin Marinated Chicken, yum, very good on the BBQ!
Rice Dishes
For over 2000 years, rice has been the most important food stuff in the Japanese cuisine. Despite changes in eating patterns over the last decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous 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.
Chazuke
Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. 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.
Seafood Dishes
Many dozens of kinds of fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed.
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.
Noodle Dishes
There are various traditional Japanese and introduced Japanized noodle dishes in Japan. Many of them enjoy a very high popularity.
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.
Nabe Dishes
Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:
Oden
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.
Sukiyaki
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.
Shabu-Shabu
Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.
Chanko Nabe
Chanko nabe is the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.
Meat Dishes
Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes.
Yakitori
Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.
Tonkatsu
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare).
Nikujaga
Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).
Soya Bean Dishes
Tofu, natto, miso and many more important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:
Yudofu
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
Agedashi Tofu
Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
Miso Soup
Miso soup is often served as a side dish for breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.
Yoshoku Dishes
Yoshoku means Western food. A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:
Korokke
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke comes in many varieties depending on the filling that is coated with bread crumbs and deep fried. The most common filling is a mix of minced meat and mashed potatoes.
Omuraisu
Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with tomato ketchup.
Hayashi Raisu
Hayashi rice is Japanese style hashed beef, thinly sliced beef and onions in a sauce made of ketchup and soya sauce, and served on cooked rice.
Hamubagu
Hamubagu is a Japanese style hamburger without the bread.
Other Dishes
Tempura
Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has internationally become one of Japan's most famous dishes.
Okonomiyaki
Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
Monjayaki
Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.
Gyoza
Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
Chawanmushi
Chawanmushi is steamed egg custard that contains additional pieces of food such as chicken, shrimp or fish cake.
Tsukemono
Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish with some pickles is served with most Japanese meals.
Source(s):
http://www.japan-guide.com/e/e2035.html
If you have cable or satellite dish, check out Iron Chef on the Food Network M-F nights. They're Japanese chefs who compete against each other. You'll learn all sorts of things about Japanese food.
How about Teriyaki (chicken, beef, pork, salmon) You can use mushrooms, onions and your favorite meat, cut up into small pieces with garlic (minced), ginger (also minced) and stir fried with teriyaki sauce. main dish
Katsu Don (kind of a chicken fried chicken or pork on top of a sort of omlet with rice main dish
Okonomiyaki - a japanese pancake type thing with meat and vegetables (like cabbage and onions) in it. main dish - can also make one that is a breakfast one.
Tempura (fried pieces of vegetables - like green peppers, broccoli, onions, sweet potatoes, squash, green beans, etc. or shrimp). The batter is very light. - side dish, or snack
Miso soup - very light broth with tofu in it. - starter
Look out on the web for Japanese recipes. You can usually find an Asian market in any big city and many of the groceries now carry some of the ingredients.
Besides the obvious, like chicken teriyaki, beef teriyaki, there's so much more to Japanese cooking than that and sushi.
Sukiyaki, where thin strips of meat are cooked in wonderful broth with noodles, green onions, tofu, bamboo shoots. Another dish I love is tonkatsu, which is breaded pork or chicken and deep fry it. Tempura, vegetables battered and deep fried along with shrimp or other seafood, like fish and scallop. These are usually main dishes.
Appetizers could include edamamde, soy beans in the pod. They are delicious and nutritious! Cold tofu dipped in soy sauce, bonito flakes, fresh grated ginger and green onions is a fave of mine.The best is gyoza, or potstickers. Wonton skins filled with meat and pan fried or steamed or both. Yakitori are skewered meat (chicken or beef) and grilled. The traditional method and the BEST is on charcoal, but I think they just use the broilers, now. These are some appetizers.
If you are looking for specific recipes or want a list of more food, contact me. Be more than happy to share as many recipes as I can with you.
seafood and steak
noodle
udon, soba, yakisoba, ramen, soumen, katayakisoba, nabeyakiudon,
meat
deep fried chicken, gyuudon, yakitori,
fish
sashimi, fish steak
vegetable
miso soup, hiyayakko(tofu)
other
shouchu - sake, green tea, ohagi - sweet, rice cake, rice cracker,
Don't know sorry.
correctness,It's Non-profit and only for informational purposes.
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