92 relations: Agedashi dōfu, Ajinomoto, Akashiyaki, Allium ochotense, Broth, Buddhist cuisine, Butajiru, Chankonabe, Chawanmushi, Chazuke, Chicken soup, Chikuzenni, Chinese yam, Colocasia esculenta, Dasi, Donburi, Fish soup, Fish stock (food), Flying fish, Glossary of sumo terms, Glutamate flavoring, Gyūdon, Hanpen, Hōtō, Ikameshi, Index of Japan-related articles (D), Japanese cuisine, Japanese curry, Japanese regional cuisine, Kakuni, Kamo Nanban, Katsuobushi, Kelp, Kenchin jiru, Kezuriki, Kikunae Ikeda, Kombu, Kumagaya Uchiwa Festival, List of condiments, List of dumplings, List of English words of Japanese origin, List of fermented soy products, List of fish and seafood soups, List of Japanese condiments, List of Japanese dishes, List of Japanese soups and stews, List of rice dishes, List of soups, Man Finds Food, Miso, ..., Miso soup, Monjayaki, Monosodium glutamate, Nabemono, Niboshi, Nimono, Noodle soup, Oden, Okonomiyaki, Onsen tamago, Ramen, Saimin, Sanuki udon, Sauce, Shabu-shabu, Shiitake, Shikoku, Shishito, Shizuoka, Shizuoka, Skipjack tuna, Soba, Stock (food), Sweet potato, Takikomi gohan, Takoyaki, Tamagoyaki, Tare sauce, Taste, Tempura, Tensoba, Tentsuyu, Tofu, Top Chef (season 11), Top Chef (season 5), Top Chef (season 9), Tsukemen, Tsukune, Udon, Umami, Vegetarian cuisine, Wheat gluten (food), Zōni. Expand index (42 more) »
Agedashi dōfu
is a Japanese way to serve hot tofu.
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Ajinomoto
is a Japanese food and chemical corporation which produces seasonings, cooking oils, TV dinners, sweeteners, amino acids, and pharmaceuticals.
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Akashiyaki
is a small round dumpling from the city of Akashi in Hyōgo Prefecture, Japan. The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating. Locals refer to it simply as. Modern style akashiyaki first started selling in the Taishō period by a yatai shopper Seitarō Mukai. There are over 70 akashiyaki shops in Akashi now. Although takoyaki, another Japanese dumpling, is more popular in Japan, it is based on akashiyaki. Both are made with a takoyaki pan, a type of frying pan or cooktop with many hemispherical molds. Compared to takoyaki, akashiyaki has a softer, more eggy texture. Akashiyaki is shown in the cyberpunk visual novel video game Snatcher. In the English release, however, it was changed to "Neo Kobe Pizza", which people have actually gone to the effort of recreating.
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Allium ochotense
Allium ochotense, the Siberian onion, is a primarily East Asian species of wild onion native to northern Japan, Korea, China, and the Russian Far East, as well as on Attu Island in Alaska.
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Buddhist cuisine
Buddhist cuisine is an East Asian cuisine that is followed by monks and many believers from areas historically influenced by Chinese Buddhism.
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Butajiru
or — both literally mean pig/pork soup — is a Japanese soup made with pork and vegetables, flavoured with miso.
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Chankonabe
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.
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Chawanmushi
is an egg custard dish found in Japan.
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Chazuke
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea,.
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Chicken soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients.
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Chikuzenni
Chikuzenni (筑前煮 chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan.
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Chinese yam
Chinese yam (Dioscorea polystachya), also called cinnamon-vine, is a species of flowering plant in the yam family.
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Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro.
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Dasi
Dasi may refer to.
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Donburi
is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.
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Fish soup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid.
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Fish stock (food)
Fish stock forms the basis of many dishes, particularly fish soups and sauces.
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Flying fish
The Exocoetidae are a family of marine fishes in the order Beloniformes class Actinopterygii.
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Glossary of sumo terms
The following words are terms used in sumo wrestling in Japan.
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Glutamate flavoring
Glutamate flavoring is a generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates).
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Gyūdon
, literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
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Hanpen
is a white, square, triangle or round surimi product (fish or meat paste) with a soft, mild taste.
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Hōtō
is a popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup.
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Ikameshi
is a Japanese dish composed of squid cooked with rice inside.
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Index of Japan-related articles (D)
This page lists Japan-related articles with romanized titles beginning with the letter D. For names of people, please list by surname (i.e., "Tarō Yamada" should be listed under "Y", not "T").
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
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Japanese curry
is one of the most popular dishes in Japan.
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Japanese regional cuisine
Japanese cuisine has a vast array of regional specialities known as kyōdo ryōri (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
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Kakuni
is a Japanese braised pork dish which literally means "square simmered".
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Kamo Nanban
Kamo nanban is a Japanese noodle dish made with seasonal soba or udon noodles.
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Katsuobushi
is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis).
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Kelp
Kelps are large brown algae seaweeds that make up the order Laminariales.
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Kenchin jiru
Kenchin jiru, also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu.
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Kezuriki
is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline.
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Kikunae Ikeda
was a Japanese chemist and Tokyo Imperial University professor of Chemistry who, in 1908, uncovered the chemical basis of a taste he named umami.
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Kombu
Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia.
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Kumagaya Uchiwa Festival
Kumagaya Uchiwa Festival is a yearly festival that occurs in Saitama Prefecture Kumagaya city.
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List of condiments
A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.
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List of dumplings
This is a list of notable dumplings.
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List of English words of Japanese origin
Words of Japanese origin have entered many languages.
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List of fermented soy products
This is a list of fermented soy products.
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List of fish and seafood soups
This is a list of soups made with fish or seafood.
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List of Japanese condiments
This is a list of Japanese condiments by type.
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List of Japanese dishes
Below is a list of dishes found in Japanese cuisine.
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List of Japanese soups and stews
This is a list of Japanese soups and stews.
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List of rice dishes
This is a list of rice dishes from all over the world, arranged alphabetically.
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List of soups
This is a list of notable soups.
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Man Finds Food
Man Finds Food (currently called Secret Eats) is an American food reality television series that premiered on the Travel Channel on April 1, 2015.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Miso soup
is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
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Monjayaki
is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but that uses different liquid ingredients.
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Monosodium glutamate
Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
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Nabemono
Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing or things, object, matter") or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot.".
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Niboshi
Niboshi (煮干し), often called Iriko (炒り子) in Western Japan, are Japanese dried infant sardines (sometimes incorrectly translated as anchovies).
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Nimono
is a simmered dish in Japanese cuisine.
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Noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth.
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Oden
is a Japanese one-pot winter dish consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
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Okonomiyaki
() is a Japanese savory pancake containing a variety of ingredients.
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Onsen tamago
is a traditional Japanese low temperature egg which is originally slow cooked in the water of onsen hot springs in Japan.
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Ramen
is a Japanese dish.
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Saimin
Saimin is a noodle soup dish developed by different immigrant groups in Hawaii.
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Sanuki udon
Sanuki udon (讃岐うどん) is a type of udon noodle most popular in the Shikoku region, but is now easily found throughout the neighboring Kansai region and much of Japan.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Shabu-shabu
is a Chinese-Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water.
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Shiitake
The shiitake (Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.
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Shikoku
is the smallest (long and between wide) and least populous (3.8 million) of the four main islands of Japan, located south of Honshu and east of the island of Kyushu.
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Shishito
is a sweet, East Asian variety of the species Capsicum annuum.
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Shizuoka, Shizuoka
is the capital city of Shizuoka Prefecture, Japan, and the prefecture's second-largest city in both population and area.
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Skipjack tuna
The skipjack tuna (Katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, Scombridae.
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Soba
() is the Japanese name for buckwheat.
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Stock (food)
Stock is a flavored liquid preparation.
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Sweet potato
The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.
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Takikomi gohan
Takikomi gohan (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.
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Takoyaki
is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.
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Tamagoyaki
is a type of Japanese omelette, which is made by rolling together several layers of cooked egg.
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Tare sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono and gyoza.
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Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.
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Tempura
is Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried.
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Tensoba
Tensoba, or Tempura Soba is a Japanese dish of soba noodles and tempura.
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Tentsuyu
is Japanese tempura dip.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Top Chef (season 11)
Top Chef: New Orleans is the eleventh season of the American reality television series Top Chef.
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Top Chef (season 5)
Top Chef: New York is the fifth season of the American reality television series Top Chef.
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Top Chef (season 9)
Top Chef: Texas is the ninth season of the American reality television series Top Chef.
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Tsukemen
Tsukemen (Japanese: つけ麺, English: "dipping ramen") is a ramen dish in Japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth.
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Tsukune
is a Japanese chicken meatball most often cooked yakitori style (but also can be fried or baked) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.
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Udon
is a type of thick wheat flour noodle, used frequently in Japanese cuisine.
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Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
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Vegetarian cuisine
Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products (such as gelatin or animal-derived rennet).
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Wheat gluten (food)
Wheat gluten is a food made from gluten, the main protein of wheat.
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Zōni
, often with the honorific "o-" as o-zōni, is a Japanese soup containing mochi rice cakes.
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References
[1] https://en.wikipedia.org/wiki/Dashi