Japan's culinary traditions are complex. The main distinguishing features of oriental cuisine are the choice of products and cooking features. Traditional japanese kitchen provides for the preservation of the primary taste of each component (mainly fish, eel, squid, crabs and shrimp).

What is cooked more often?

Japanese cuisine recipes differ significantly from European or Chinese ones. The secret lies in seafood, which enriches the body with essential substances. A lot of people are trying to follow the diet, adhering to a healthy lifestyle, Japanese cuisine, the recipes for which at home are offered at - an excellent assistant in this matter.

Page online store Fuji-san provides a lot of delicious options for traditional Japanese cuisine - sushi, sauces, noodles, soups, salads, desserts , impressive simplicity and pleasantly surprising taste.

Popular treats

Japan is a country full of customs that have remained unchanged for many years. The history of the emergence of land began several centuries ago. The dishes acquired their present appearance around the 19th century, after a couple of decades they spread to other cultures. Despite their popularity, they are classified as exotic and gourmet treats.

Thanks to Fuji-san you will learn how to cook rice correctly, what is required for rolls. In the process, it is important to follow the key processing technologies of the ingredients. Fish should not be frozen and rice should not be overcooked.

Japanese cuisine recipes are presented visually, with photos and are available for use at home. The catalog includes a full set of required goods that can be ordered at a convenient time with delivery to Russia, in particular Moscow.

Eastern cuisine is not only represented by sushi. The Japanese prepare seafood salads and soups, with the addition of rice, noodles, fruits or vegetables, and poultry. Various sauces (including soy), pastes and oils are often used as a dressing.

Cooking noodles is simple and varied. You can make a side dish, salad or aromatic broth from it. Bamboo, or rather, its sprouts are useful and rich in vitamins, so food with the presented ingredient is becoming more and more popular.

Japanese cuisine, the recipes of which are posted on the website pages Fuji-san, include a variety of sweets - ice cream and sweet rolls and cheesecakes. Tofu cheese is used for staples, desserts and cocktails.

In this section, you will learn recipes for making sushi and rolls at home, how to cook rice for sushi and rolls, how to cook Japanese noodles, how to use Japanese salads, why bamboo is useful, what Japanese dishes you can cook yourself at home.

On pages Fuji-san the hostesses will find something special. The company's specialists will help to make the oriental book closer. We have a lot of practical advice and possibility of orderthe right ingredients with delivery.

It is no exaggeration to say that Japanese dishes are of great interest to European people. The uniqueness of the dishes in terms of taste and aesthetic parameters is attracting an increasing number of fans and the passion for Japanese cuisine is rapidly spreading throughout the world.

Nowadays, Japanese food is hardly surprising, and specialty restaurants are mushrooming. We can safely say that Japanese cuisine is a paradise for gourmets and healthy food lovers.

What is very common and popular with us, for example, sushi, rolls are not a typical daily meal for the Japanese. Often, what the Japanese eat is much simpler. Even on the example of what our Japanese teachers treat us at various thematic meetings, we can conclude that the Japanese prefer healthiness in food and I would probably prefer our food, which is richer and brighter in taste.

But I also love it very much, and on occasion either or do not miss the opportunity to visit Japanese cuisine establishments.

As an example, we were treated to ourselves (buckwheat noodles), boiled with finely chopped nori (seaweed), it was possible to add, if desired, wasabi and soy sauce. Another time it was beans (adzuki) with gravy and some white stuff like balls of rice flour. Traditional sweets are also made with rice flour and adzuki is used as a sweet filling. And of course, traditional Japanese green tea.

What do the Japanese prefer? Today we will walk from north to south along the Japanese islands and see the most delicious or rather not very well-known in our country, but popular in Japan dishes.

Hokkaido is the northernmost and coldest island of the Japanese archipelago, what dishes are preferred here?

They don't prefer ... actually, Hokkaido's specialty is crabs, but today we will focus on Hokkaido Baked Cheese Tarts, which are already known outside of Japan, in order to taste hot pies with cheese filling, the Japanese are lining up. Hokkaido is famous for its dairy products and three types of cheese are used to make cheese pies. The ingredients of the cheese filling are a closely guarded secret.

The pies have the perfect balance between sweet and salty, paired with a silky custard and crispy crust that frames the splendor of cheeses. Cheesecake is eaten both warm and frozen, then the custard becomes like a popsicle.

Hokkaido Baked Cheese Tarts is a trademark and is widely known outside Japan, in particular in Australia, the delicacy was enjoyed by the locals.

The next dish is typical for Hokkaido - Jingisukan - you know such a Japanese dish Chingiz Khan is its kind - it is fried lamb cooked on a grill or in a dome-shaped frying pan with the addition of onions and various local vegetables - bell peppers, green onions, etc. This dish is also popular in China and Thailand, and although its origin is controversial, Japan is rightfully recognized as its home. Spring and summer in Hokkaido During picnics and Chinggis Khan are the most popular dishes of these seasons.

A favorite treat and a must-have souvenir from Hokkaido is the Rokkatei Marusei sandwich - a cookie or biscuit filled with white chocolate, raisins, butter made from milk produced in Hokkaido.

Ramen is an iconic dish in Japanese cuisine. Every region, prefecture and even every cafe and restaurant has its own kind of such a popular dish. Hokkaido is no exception. During the cold winter months, a large dish of hot ramen is just what you need to pacify and calm down (the Japanese are big fans and even fans of food, especially delicious).

Ramen cooked in Sapporo is usually a rich broth and a lot of noodles with sweet corn added. Typical in Hokkaido, there is a long line for ramen.

In Tahoku, the specialty is は ら こ (Harakomeshi)

With the arrival of autumn, from mid-September to December, residents of the Tahoku region of Miyagi Prefecture enjoy this delicious and sophisticated dish. It literally means rice with salmon or rice with caviar. At this time of the year, fishing for selected salmon begins in the Abukuma River.

Rice is cooked in salmon broth and sprinkled with caviar on top - I can assume that this is really tasty, at least it is very beautiful.

IN THE KANTO REGION YOU CAN MEET A VERY MISCELLANEOUS DISH Monjayaki

For local residents, this dish takes the palm as the most delicious and at the same time the most "ugly" not aesthetic dish. The principle of cooking monziyaki is the same, but a lot of seafood and a jelly-like sauce are added to them, as a result of which the dish does not take on a solid shape, but remains soft and vague, which is not so easy to eat.

SWEETS OF OKINAWA AND KYUSU

Dango are sweet balls on sticks made from rice dough. This is a very popular and favorite sweet of the Japanese. Depending on what seasoning will be used in the preparation of the dango, its type and therefore the name is determined, for example, if the dango is made from red beans or with adzuki paste, then it will be called An-dango, and if with the addition of soy flour, then its name will be Kinako Dango. Well, in Okinawa and Kyushu, dango is traditionally made from slices of raw sweet potatoes with the addition of moderately sweet anko (red beans). All this is wrapped in dough and steamed.

Kyushu is also famous for tonkatsu ramen - pork bones are boiled for several hours until the broth turns into a jelly-like mass, then noodles, pork meat and spices are added to the broth. At first, this dish originated as a fast food for those who worked in the fish market. Today, it takes a long time to prepare and a special chain of restaurants based in Fukuoka specializes in its preparation.

In Kagawa Prefecture, sanuki udon is the favorite and most common dish. There are more than 800 specialized restaurants and each taxi driver can provide tourists with information in which of the restaurants you can eat or try this or that type of sanuki udon.

At first glance, I did not see anything unusual and "healthy" in the above dishes. Meat broths (about which they write that it would be better not to eat), cookies, noodles. On the other hand, a large amount of greens and various algae are added to each dish; vegetable fillings prevail in sweets.

Do you think these beautiful Japanese dishes can be called healthy food? Although, of course, this article was not intended to list exactly "healthy" Japanese food. Personally, I really liked は ら こ 飯 (Harakomeshi), I would love to include it in my diet if there was a nearby Abukuma River in which selected salmon was found.

Japan is an elusive, paradoxical island country, and it is truly one of a kind. Over the years, Japan has managed to intrigue the entire globe, embracing modern advances while maintaining tradition. This is not only technology, but also cuisine.
When Japan opened its doors to the world in the 19th century, a lot changed. The simple home style and seasonal ingredients have been redesigned to meet modern standards while maintaining their traditional appeal. This made Japanese cuisine unique - its traditional and modern sides combine to satisfy the palate of any gourmet, and combine sweet, sour, spicy or even spicy.
Here's a list of 10 foods and foods to try!
1. SUSHI

Sushi is a gift from Japan to the world, a delicate explosion of taste buds. Every gourmet dreams of trying this dish made from fresh ingredients, cut by the dexterous hands of a master. The dish has many variations, but the most popular is raw fish tucked into a roll of sticky rice and vinegar rolled over seaweed. This delicious dish also comes in a rectangular shape with the addition of beef or fish.
2. WAGU


Another form of steak, wagyu, is now popular even in the West. It is also a healthier option as it contains high-level fatty acids - Omega-3 and Omega-6. The meat just melts in your mouth, and some of the fat left on the steak adds the feeling of a delicious and tender meat. Compared to other steaks, wagyu contains more fat, but it is definitely healthier and more correct fat.
3. TEMPUR


Another Japanese favorite, tempura, is also familiar around the world. This dish, along with sushi, might be Japan's culinary export, but it has its origins in Portugal! Portuguese missionaries arrived in Nagasaki in the 16th century and brought their deep frying technique, which the Japanese liked and stayed with!
It soon became a nationwide hit, and tempura is now a staple Japanese dish. The tempura technique allows you to reduce the amount of oil, while leaving the food as tasty and crispy as in conventional cooking. Whether it's a kisu fish, or a scallop, or asparagus, tempura can make any ingredient not only tasty, but also healthy.
4. RAMEN


This dish was present in many books and films. Ramen is the only noodle dish popular all over the world. Ramen is traditionally noodles with seasonal vegetables and meat in a salted, fatty broth. This is not only healthy, but also delicious! Various combinations that include ramen only add fans to it!
Ramen is made using wheat, and the broth is usually meat or fish, with additional sauces such as soy or miso to add flavor to the dish. Sirircha or miso with plain bacon and egg will appeal to absolutely everyone!
5. YAKITORI

Yakitori is a grilled meat with various flavors. This dish is a popular summer snack and a favorite picnic in Japan. The most preferred variation of this dish is grilled chicken. Street versions of this dish are served with soy sauce, mirin, or rice wine, but true gourmets only add salt. The most valuable pieces of meat in yakitori are the skin, liver and breast, and the most popular addition is wasabi.
6. TAYAK


Taiyaki is one of the most famous and beloved confectionery in Japan. Waffle-like cookies stuffed with chocolate or bean paste are a sweet treat. Taiyaki is fish-shaped! The story goes that the cookie was shaped like this after it was introduced to poor people who could not afford the expensive Thai fish. A rarer but expensive version of taiaki - stuffed with sweet potatoes!
7. DOG


The favorite dish of the Japanese is buckwheat noodles, or soba. It is either served hot, in broth, or cooled with sauce. Soba noodles are an inexpensive fast food option, which is why they are so famous in train stations. The main advantage of this noodle is that it can be eaten both in summer and in winter! Soba is mainly served with a sauce, mainly dashi or mirin. Hot soba is served with fresh onions and shihimi togarashi mixed with chili powder. Popular options include kake-soba, tororo-soba, sensei-soba, and kitsune-soba.
8. OKONOMIYAKI


These are delicious pancakes that have a variety of ingredients - from cheese to pork, shrimp and even octopus! Okonomiyaki's name means “whatever you like!” And this name suits the dish very well due to the variety of its fillings. The dish is usually grilled and done right at the table! Some options can be prepared at home on your own, but a dish prepared by professionals will definitely suit your taste.
9. ONIGIRI


Onigiri are rice balls that are the most popular fast food in Japan. Onigiri are versatile in that they can be served in various combinations such as spicy cod, pickled vegetables, grilled beef, and even matsutake mushrooms! They have become so popular that they are available in every department store in Japan! And the most popular addition to this dish is mayonnaise!
10. SANUKI UDON


The delicious and delicate sanuki udon is very popular in Japan. These are very satisfying and tasty noodles! You can also combine ingredients in this dish, only the noodles remain unchanged. Sanuki udon is best served with tempura or dashi.
Japanese cuisine has adapted to the times, but its main advantage is the unique use of seasonal ingredients and vegetables in a way that is not only tasty, but also healthy. Freshly prepared side dishes such as pickled vegetables, fish and broth not only enrich the dish, but also enhance its flavor. The meat had not been used in Japan before, but its modernization has led to dishes such as tonkatsu.

Japanese cuisine or the national cuisine of Japan can be described in just two words - exquisite beauty. The recipes for cooking dishes are quite simple and they are more subordinate to the external design of the dish than to complex and intricate technologies for creating one or another traditional dish. Heat treatment in creating Japanese culinary masterpieces is minimal. For example, fish and seafood, traditional for Japan, are often added raw to dishes.

Cooking traditional Japanese dishes is a real art in which the chef, like a real artist, creates picturesque masterpieces. However, do not think that cooking national dishes at home is an overwhelming task. Everything is exactly the opposite. Making Japanese food with your own hands is not difficult, the main thing is to follow all the instructions in the recipes. If they are provided with step-by-step photos, then even beginners in the business of cooking will not experience any difficulties in creating Japanese dishes!

The mainstay of cooking in Japan is rice. In boiled, steamed, fried forms, it is consumed throughout the day (for breakfast, lunch and dinner). It was brought to the country in the second century BC. This culture was most widespread from the eighth to the twelfth century, becoming an integral part of the diet of the rich. A little later, rice entered the life of ordinary people. By the way, the following fact is interesting in the history of Japan: rice has become a kind of cement for uniting people into communities, since its cultivation was not an easy task, and therefore required joint efforts.

In addition to rice, you will see all kinds of fish and seafood in the ingredients of the dishes, which the coastal areas of Japan simply abound in! By the way, depending on the season, different types of fish can be eaten. The same applies to vegetables and fruits, which are also seasonally inherent. A popular product is mushrooms, which are included in the recipes of many dishes. Meat in Japan is not readily consumed, which can be associated with the influence of Buddhism. In history, facts were even recorded on the prohibition of eating any living creatures.

In order for Japanese cuisine to be only beneficial, you need to be very careful in choosing products. Since there is practically no long-term heat treatment, they must be fresh. The Japanese themselves pay considerable attention to this, which is perhaps the most important secret of their delicious national cuisine!

The Japanese home menu is quite varied. As we said earlier, rice is the basis of food, and therefore it is present for breakfast, lunch and dinner. As a rule, it is served with some kind of sauce. On the table, it stands separately, so that everyone can adjust the taste of the rice at their discretion. The morning meal is complemented by another first course, for example, miso soup, fried fish, vegetable salads. For lunch, the Japanese prefer second courses: noodles (udon, ramen or soba) or other main hot dishes of fish or meat. Bento is most often eaten for lunch (in our understanding, this is an ordinary brake).

Most of all, to gourmets, Japan is famous for its cold appetizers: rolls and sushi. They are balls of practically fresh boiled rice with a wide variety of fillings (fish, seafood, vegetables, tofu cheese). Nori sheets may also be present in the ingredients of these cold dishes. In general, sushi and rolls are about the same thing with the only difference that each sushi is made by hand, and rolls are a kind of roll of nori, rice and filling, cut into pieces. These dishes are traditionally served with pickled ginger, wasabi, and soy sauce.

Both traditional and modern Japanese cuisine is famous for its tea ceremonies. This is a real ritual, with many strictly defined procedures that obey a fairly large number of all kinds of rules. In general, tea in Japan is a fairly popular drink. As for alcoholic beverages, the most famous and revered is sake or rice vodka.

And on top of all of the above, we would like to draw your attention to such a feature of real Japanese cuisine as table setting. She has a special place in the culture of food consumption. So, for example, all dishes have a strictly defined place on the table. In addition, everything should look aesthetically pleasing. This is very important for the Japanese! So we can conclude that not only food preparation is subject to rather strict requirements, but also its serving.

In general, if you dream of mastering all the nuances and subtleties of traditional Japanese cuisine, then we suggest you study those photo recipes that are given in this section. They are not just general descriptions and recommendations for cooking, but real master classes with step by step photos. Of course, you can get acquainted with the national cuisine of Japan in cafes or restaurants, but it is much more interesting to eat any Japanese dish prepared with your own hands. So go for it!

Japanese cuisine offers a wide variety of dishes. In this article, we will list the most popular ones. What dish do you like Japanese cuisine for?

Rice dishes

For over 2,000 years, rice has been a staple in Japanese cuisine. Even though the amount of rice consumed has decreased in recent decades, it remains one of the most important foods in Japan.

A bowl of rice

Served with most dishes in Japan. For breakfast, rice can be mixed with a raw egg or soy sauce, or eaten with natto or other snacks.

Sushi

Sushi can be any dish containing sushi rice flavored with rice vinegar. There are different types of sushi such as nigirizushi (rice with a slice of raw fish on top), makizushi (our “rolls”), and chirashi (also called “sprinkled sushi.” The rice is sprinkled with various fillings of seafood, vegetables, mushrooms, etc.). ). Sushi is the most popular Japanese food outside of Japan, and is also a favorite among the Japanese themselves.

Donburi

Donburi is the same rice, but on top of which there are different ingredients. This dish is served in specialized restaurants, but it is easy to find it on the menu and in regular cafes. The most popular options for this dish are gyudon (with beef stew), katsudon (with tonkatsu, a breaded Japanese pork chop), tendon (with tempura), oyakodon (with chicken and egg), tekkadon (with tuna), and kaisandon (with raw seafood).

Onigiri (rice balls)

Made from cooked rice and usually wrapped in nori seaweed. In addition, they are usually lightly seasoned with salt and use, for example, umeboshi (pickled Japanese plum), okaka (grated dried mackerel and kombu seaweed), or salmon as fillings. Onigiri is a popular and inexpensive snack. They can be purchased at any supermarket, but in the meantime, they are also served in izakaya (a small establishment that looks like a pub) and even in restaurants.

Curry rice

Contains rice and curry sauce. In addition, a main course such as tonkatsu is served with it. Curry is not a native Japanese dish, but the Japanese have been preparing it for over a century. Usually there are many restaurants in the stations serving curry rice.

Tyatyan (fried rice)

This dish came from China. A wide variety of ingredients can be added to it, the most common options are eggs, green onions, carrots and pork. Fried rice can also be made with leftover rice.

Otyazuke

Otyazuke (or chiazuke) is another simple dish that includes hot water or tea and some fish, placed on top of the rice (often on top of the leftover rice). Toppings such as umeboshi, grilled salmon, or pickles are often added. Otyazuke is often served in izakaya and is usually eaten after alcohol.

This dish is rice porridge cooked over low heat and with plenty of water. As a rule, the rice for kayu is thicker than for other types of rice porridge. In addition, rice leftovers can be used. Umeboshi is often added to the kaya. Due to the fact that this dish is easy to digest, it is often given to the sick.

Seafood dishes

Japanese cuisine uses hundreds of different types of fish, shellfish and various other seafood found in oceans and seas, as well as in lakes and even rivers. They are eaten in a wide variety of states: raw, dried, boiled, grilled, deep-fried or steamed.

Sashimi

Sashimi is raw seafood. It is very important that the fish is fresh and cooked correctly! Most sashimi are delicious to pair with soy sauce and wasabi.

Yakizakana

Literally from Japanese it means "fried fish". This dish can include such fish as: mackerel (saba), salmon (sake), saury (summa), horse mackerel (aji), southern one-finned greenling (hockey), sea bream (tai) and trout (ayu).

Noodle dishes

There are various traditional Japanese noodle dishes, as well as dishes that came to Japan from other countries and were Japaneseized. Noodle dishes are very popular in Japan, and depending on the season, you can try two types of noodles: hot and cold. Restaurants serving noodles are everywhere, including those often seen along the train platforms.

Soba

Soba is a traditional Japanese noodle made from buckwheat flour or a mixture of buckwheat and wheat flour. These noodles are about the same thickness as spaghetti. It can be served both hot and cold, combined with various main courses.

Udon

Another type of traditional Japanese noodles made from wheat flour. Udon noodles are thicker than soba and are served both hot and cold with a variety of main dishes (such as fried tofu (called "kitsune udon"), tempura ("tempura udon"), and vegetables (" sansai udon ").

Ramen

This is a Chinese type of noodle served with soup and various toppings. Although ramen is a popular dish that was first served in China, it has now been fully Japaneseized.

Saoman

Like udon, somen noodles are made from wheat flour, but they are much thinner than udon and even soba. This dish is usually served cold and is therefore considered a summer treat.

Yakisoba

Yakisoba is a grilled Chinese noodle with chunks of meat, cabbage, carrots and other vegetables, and pickled ginger is also added. Yakisoba is a popular dish at festivals.

Nabe

Nabe is cooked in a hot pot and usually on the table. Common ingredients include Japanese onions and hakusai (Chinese cabbage), mushrooms, seafood, or meat. There are a wide variety of cooking options depending on the region, and it is usually eaten on cold winter days.

Auden

This nabe contains: fish, daikon (Japanese radish), boiled eggs, konnyaku and kombu seaweed. All this is cooked over medium heat in a broth based on soy sauce. In winter, this dish can be easily found in Japanese stores.

Sukiyaki

Nabe, which includes thinly sliced \u200b\u200bpieces of meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles) in broth. The main ingredient in this broth is soy sauce. Before putting any of the ingredients in your mouth, they are dipped in a raw, beaten egg.

Shabu shabu

This nabe contains thinly sliced \u200b\u200bpieces of meat, as well as seafood, vegetables, mushrooms and tofu. Before use, they are dipped in citrus sauce with sesame seeds.

Chanko nabe

Chanko nabe is a traditional dish for sumo wrestlers. There is more than one option for preparing this dish that you can try in specialized restaurants located in Ryogoku (Tokyo's area where there are many places related to sumo).

Meat Dishes

The Japanese began to consume meat dishes in large quantities only from the second half of the 19th century. Today there are a large number of dishes that contain meat.

Yakitori

Yakitori - pieces of chicken skewered on a wooden skewer, grilled and sauce or seasoned with salt. Almost any part of the chicken is suitable for this dish: white or dark meat, skin, stomachs and other internal organs.

Tonkatsu

This is a deep-fried pork cutlet. It is often served with shredded cabbage and on top of rice (donburi), in which case it would be called "katsudon". In addition, tonkatsu is prepared in addition to curry.

Yakiniku

Literally translated as "grilled meat", it involves roasting small pieces of meat, mostly beef or pork, on the grill at the table. Yakiniku specialty restaurants are one of the most popular types of restaurants in Japan, and they offer a wide variety of different types of meat, excellent in quality and value.

Nikujaga

This is a popular home-cooked dish. It contains stews and potatoes.

Teppan yaki

Meat, seafood and vegetables are cooked on a large iron plate (teppan), around which customers usually sit, and the chef expertly prepares the dishes right in front of them.

Soy Dishes

Soybeans are used to make important ingredients in Japanese cuisine such as tofu, natto, miso, and others. Below are some of the most popular soybean dishes:

Hiyakko

This is the name for fresh (and usually soft) tofu, to which is added grated ginger, katsuobushi (first dried, and then smoked tuna), green onions; it's all seasoned with soy sauce. If you were served tofu without soy sauce, you should add it yourself.

Yudofu

These are chunks of tofu floating in soup and dipped in soy sauce or ponzu (citrus sauce) before being eaten. This dish is a specialty of Kyoto and is usually eaten in winter.

Agedasidofu

The tofu in this dish is lightly breaded, fried and served in hot dashi soy sauce. Usually green onions and grated daikon go with it. This dish is popular in izakaya and restaurants; in addition, there are a huge number of variations.

Miso soup

This dish is made by dissolving miso paste. Wakame seaweed, small pieces of regular or fried tofu, etc. are usually added to the resulting soup.

Yoshoku Dishes

Japan has borrowed a large number of dishes. Many of them are now finally Japaneseized, and they are referred to as "yoshoku" ("yo" - as "European", and "shoku" - "food"). Some of the more popular ones are:

Korokke

The name comes from "croquettes"; in fact, this dish really looks like them. They were brought to Japan in the 19th century. Korokke consists of a filling that has been rolled in breadcrumbs and deep fried well. They are eaten with tonkatsu sauce and shredded cabbage. Depending on the filling, there are several varieties of korokke, and the most common of them is a mixture of several types of meat and mashed potatoes.

Omuraisu

Omuraisu is fried rice wrapped in a thin egg omelet. This omelet is usually shaped like an American football ball. Top the omelet with some ketchup or demi-glace sauce. It is often served in coffee shops and eateries, but, of course, there are also restaurants specialized in omurais.

Hayashi Rice

Thinly sliced \u200b\u200bbeef and onions in demi-glace (originally a French beef and vegetable sauce) are all poured onto or next to pre-cooked rice. Hayashi rice resembles curry rice and, like curry rice, Hayashi rice is eaten with a spoon.

Hambagu

Hanbagu is a Japanese-style hamburger steak (to be distinguished from hambaga, which requires a bun). Usually served on a plate with vegetables and rice or bread in demi-glace sauce.

Other dishes

Bento

It is also called "lunch in a box". This is an inexpensive lunch with a portion for one person in a small box. Usually they put small pieces of meat, fish or pickled cucumbers with rice there. This dish can be eaten both hot and cold and is often sold in supermarkets, convenience stores, as well as in train stations and airports.

Tempura

This is the name for seafood, vegetables, mushrooms or meat breaded and deep-fried. The result is light and crunchy chunks that can be sprinkled with salt or sauce before serving. This dish came to Japan from Portugal in the 16th century and has been one of the most popular in Japan ever since.

Okonomiyaki

This is a type of cake where various ingredients such as seafood, vegetables and meat are mixed together in bread crumbs and deep fried. Specialty restaurants have a large stove on each table, and everyone can make their own okonomiyaki.

Monja-yaki

This is a special dish from the Kanto region that is very similar to okonomiyaki. However, the dough is much thinner here. Often served at okonomiyaki restaurants.

Gyoza

Actually, these are Japanese dumplings, but there may also be finely chopped vegetables. This dish was borrowed from China. Gyoza is usually fried and served as a side dish with ramen.

Chawan-musi

This is an egg cream made from steamed eggs. Usually, finely chopped pieces of chicken, shrimp, fish and ginkgo are added there. Served in a small cup with a lid and eaten with a spoon.

Pickles

In Japanese "tsukemono". Served as a side dish, as a snack, even with traditional Japanese dishes. They are also believed to be good for digestion.

Sweets

Usually Japanese sweets are eaten with delicious green tea. There are countless different types of sweets that come in a variety of shapes, flavors and ingredients. Adzuki bean paste is often added there.

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