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Okazuya-style chow fun is simpler than Chinese chow fun and is a common substitution for onigiri (rice). A "potato hash" (or "hash patty"), sometimes containing small amounts of canned corned beef , are described as pan-fried potato croquettes sans panko .
Okazu is just a name for "side dishes" Okazu (おかず or お数; お菜; 御菜) is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet. [1] ...
A side dish of Greek salad. Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world. Rice and couscous have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly at dinner parties with Middle Eastern dishes).
Tapas served in Barcelona, Spain Meze on display in Adalar, Turkey. Small plates is a manner of dining that became popular in US food service after 2000. Small plates may either refer to small dishes resembling appetizers which are ordered à la carte and often shared, such as tapas, or to the small courses served as part of a more formal meal.
Tiffin is a South Asian English word for a type of meal. It refers to a light breakfast or a light tea-time meal at about 3 p.m., consisting of typical tea-time foods. [1] ...
A typical bento bought from a grocery store. A bento (弁当, bentō, Kyūjitai: 辨當) [1] is a Japanese-style single-portion take-out or home-packed meal, often for lunch, typically including rice and packaged in a box with a lid (often a segmented box with different parts of the meal placed in different sections).
The amuse-bouche emerged as an identifiable course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavoured courses. [8] It differs from other hors d'œuvres in that it is small, usually just one or two bites, and preselected by the chef and offered free of charge to all present at the table.
In some cultures, such as Ethiopian and Indian, hands alone are used or bread takes the place of non-edible utensils.In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place.