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 more information 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 more information Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).

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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, along with 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 traditionally 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.

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Noodle Dishes

There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity.

	Soba more information Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.
	Udon more information 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 more information 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 and are considered a summer speciality.
	Yakisoba Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.

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Seafood Dishes

Hundreds of different 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 more information 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.

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Rice Dishes

For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few 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 plain cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings.
	Sushi more information 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 more information 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 in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), 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 into 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.

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Japanese Food - Popular Dishes

The Japanese cuisine offers a very large variety of dishes and regional specialities. In this section of japan-guide.com you will find information pages about some of the popular dishes and Japanese table manners, as well as some illustrated recipes.

Popular Dishes

Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below.

We have categorized them into:

• rice dishes,
  
• seafood dishes,
  
• noodle dishes,
  
• nabe dishes,
  
• soya bean dishes,
  
• yoshoku dishes and other dishes.
  

Please note that some dishes may fit into multiple categories, but are listed only once.


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Miso Soup Tofu

Bahan - Bahan :

• 200 gram tahu jepang dipotong kecil - kecil

• 3 sdm minyak goreng

• 1 liter kaldu dashi

• 150 gram miso

• 200 gr bayam

Cara Pembuatan :

1. Bungkus Tofu (tahu jepang) dengan kain bersih
   Tekan airnya keluar lalu potong kecil - kecil

2. Panaskan mimyak dalam wajan

3. Tumis Tofu tersebut dan tiriskan, rebus kaldu dan masukkan tofu
   Cairkan miso dengan sedikit kaldu lalu masukkan ke kaldu

4. Tambahkan bayam yang telah dipotong dan masak hingga kaldu mendidih

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