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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)
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
Afrikaans; العربية; Azərbaycanca; বাংলা; 閩南語 / Bân-lâm-gú; Башҡортса; Беларуская; Беларуская ...
Sashimi on a Shigaraki ware plate. Sashimi combo served on a wooden plate consists of slices of assorted fish flesh.. Sashimi (刺身, English: / s ə ˈ ʃ iː m i / sə-SHEE-mee, Japanese:) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Namasu is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794). Namasu may also be called namasu-kiri (kiri means "sliced").
In ichijū-sansai (一汁三菜, "one soup, three sides"), the word sai has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat), [65] with the more familiar combined form sōzai (惣菜), [65] which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or ...
Kamo nanban (鴨南蛮) is a Japanese noodle dish made with seasonal soba or udon noodles [1] in a hot dashi soup of duck (鴨) or chicken meat, [2] as well as leeks [3] or Welsh onions. [ 4 ] [ 5 ] [ 6 ] On its own, "nanban soba" ( 南蛮蕎麦 ) or simply "nanban" might be used, referring to the onions in the dish.