Japanese Cuisine

Okonomiyaki (Japanese: お好み焼き; pronounced [okonomʲijakʲi] ) is a Japanese teppanyaki savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a teppan (flat griddle).

Takoyaki was first popularized in Osaka, where a street vendor named Tomekichi Endo is credited with its invention in 1935.

Japanese

Japanese

first invented in Yokohama by the ramen shop Yoshimura-ya in 1974

is a ramen dish which is offered in Kagoshima Prefecture, in southern Japan

A moffle is a Japanese dish

is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare

It is one of Japan's chinmi (rare taste).

In Japanese cuisine, yakitori (Japanese: 焼き鳥; lit. 'grilled bird') is chicken cooked on a skewer over a charcoal fire and seasoned with tare sauce or salt.

Tonkatsu (豚カツ, とんかつ or トンカツ; pronounced [toŋkatsɯ]; "Japanese pork cutlet") is a type of Japanese cutlet (カツレツ, katsuretsu) made from pork.

Sukiyaki (鋤焼; or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style.

Shabu-shabu (Japanese: しゃぶしゃぶ, romanized: shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces.

In Japanese cuisine, chankonabe (Japanese: ちゃんこ鍋), also known as chanko or sumo stew, is a stew (a type of nabemono or one-pot dish) commonly eaten in vast quantities by sumo wrestlers while trying to gain weight.

Unadon (鰻丼; an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan.

Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice.

Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of tonkatsu (pork cutlet) served with Japanese rice and curry.

Dashi (出汁, だし) is a family of stocks used in Japanese cuisine.

Muroran curry ramen (室蘭カレーラーメン, Muroran karē rāmen) is a curry-flavored ramen noodle dish provided at many ramen restaurants in the cities of Muroran, Noboribetsu, Date, and Tōyako in Hokkaido, Japan.

Kakigōri (かき氷) is a Japanese shaved ice dessert flavored with syrup and a sweetener, often condensed milk.

Okinawa soba (沖縄そば) is a type of noodle produced in Okinawa Prefecture, Japan.

Chawanmushi (茶碗蒸し, chawanmushi; literally "tea cup steam" or "steamed in a tea bowl") is a savoury egg custard dish in Japanese cuisine.

Chicken katsu (Japanese: チキンカツ, Hepburn: chikinkatsu), also known as panko chicken or tori katsu (鶏カツ), is a Japanese dish of fried chicken made with panko bread crumbs.

Onsen tamago (Japanese: 温泉卵 or 温泉玉子, lit. 'hot spring egg') is a traditional Japanese low temperature boiled egg which is slow cooked in the hot waters of onsen (hot springs) in Japan.

Salt bread, called shio pan (塩パン, shiopan) in Japan and sogeum-ppang (Korean: 소금빵; RR: sogeum-ppang) in Korean, is a Japanese buttery roll.

Derived from the traditional bento box of Japan, kyaraben became a fun way to make meals for children beginning in the 1990s.

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.

Sōki (Okinawan: ソーキ) is an ingredient of Okinawan cuisine.

Honey toast (Japanese:ハニートースト), also known as Shibuya toast, brick toast, and hanitō is a Japanese dessert that originated from the district of Shibuya during the Japanese asset price bubble, often served at karaoke bars.

Japan, Mexico, United States

Japan

Japan

is a type of rice gratin popular in Japan

Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan.