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Cookbook: "History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)", William Shurtleff, Akiko Aoyagi Okowa おこわ (御強) is a Japanese steamed rice dish made with glutinous rice mixed with meat or vegetables. [ 1 ]
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A simple flattened rice dish from Maharashtra usually eaten as breakfast. Kateh: Iran [23] A simple sticky-rice dish from Mazandaran and Gilan: Katsudon: Japan: A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Kedgeree: India: Flaked fish (usually smoked haddock), boiled rice, eggs and butter. Ketupat: Indonesia
Gyoza [9] are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in the crispy pan-fried form (potstickers), but they can be served boiled or even deep fried, as well. Japanese-only "Chinese dishes" like ebi chili (shrimp in a tangy and slightly spicy sauce)
Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).
Kiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture. [1] [2] [3] Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth.
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Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals. [2] [3] [1]