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Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets. [citation needed] Kamo nanban: Soba with sliced duck breast, negi and mitsuba. Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
[4] [5] The term makiyakinabe derives from the Japanese words maki (巻き), meaning "roll", yaki (焼き), which is an umbrella term for "cooking over heat", and nabe (鍋), which means "pan". The terms tamagoyaki-ki and tamagoyakinabe both refer to the rolled omelettes that are typically made with the pan, with ki ( 器 ) meaning "implement ...
Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Types of Japanese restaurants include: Conveyor belt sushi – a sushi restaurant where the plates with the sushi are placed on a rotating conveyor belt or moat that winds through the restaurant and moves past every table and counter seat