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Zōsui (雑炊, literally "miscellaneous cooking"), or ojiya (おじや), is a mild and thin Japanese rice soup akin to a rice-based vegetable soup.It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables. [1]
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
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
Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce and mixed with mushrooms, vegetables, meat, or fish. The ingredients are cooked together with the rice. [1] The dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in ...
Pages in category "Japanese rice dishes" The following 43 pages are in this category, out of 43 total. This list may not reflect recent changes. A. Agemochi; B.
Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
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).
Hitsumabushi: rice dish with unagi in a lidded wooden container. [1] [2] This dish is enjoyed three ways; as unadon, with spice and as chazuke. Nagoya kōchin: a special breed of free-range chicken that has been cross-bred between a Nagoya chicken and a cochin. The time until maturity is 2.5 times that of broiler chicken and its meat is juicy ...