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Japanese Cuisine
- Kaiseki cuisine
- Traditional Japanese cuisine originally served at tea ceremonies.
- Banquet cuisine
- Japanese cuisine originally served at banquets.
- Traditional Japanese cuisine
- Authentic Japanese cuisine served in a casual atmosphere.
- Small dishes
- Casual Japanese cuisine and alcohol served in small restaurants.
- Meal sets
- Pre-selected menu items served together in local or family restaurants.
- Okinawan cuisine
- Indigenous cuisine of the Okinawan islands.
- Local specialties
- Dishes unique to local regions throughout Japan.
- Kamameshi (Kettle rice)
- Rice steamed in a "kama" (kettle) with various ingredients.
- Sushi
- An icon of Japanese cuisine now famous worldwide, made with vinegared rice and seafood.
- Conveyor-belt sushi
- Low-cost, casual sushi.
- Fresh seafood
- Specially-prepared, fresh seafood.
- Crab
- Served raw as "sashimi", grilled, or as "kani nabe" (crab hot pot cuisine).
- Puffer fish cuisine/hot pots
- Served raw as "sashimi", fried, or as "fugu nabe" (puffer hot pot cuisine).
- Suppon
- A soft-shelled turtle called a "suppon" is the center of this delicacy.
- Unagi (Eel)
- "Unagi" (eel) meat lightly roasted with sweet & sour sauce, or served broiled on rice.
- Dojo (Loach)
- "Unagi" (eel) meat lightly roasted with sweet & sour sauce, or served broiled on rice.
- Fried foods
- Fried cuisine served on skewers.
- Yakitori (grilled chicken)
- Grilled chicken served on skewers.
- Kushiyaki (grilled skewers)
- Grilled meat and vegetables served on skewers.
- Chicken cuisine
- Cuisine made with chicken and eggs.
- Charcoal grill
- Far-infrared heat from charcoal cooking brings out the flavor.
- Teppanyaki (griddle cuisine)
- Meat and vegetables roasted atop an iron griddle.
- Sukiyaki
- Japanese meat and vegetable cuisine simmered in sweet soy sauce.
- Shabu-shabu hot pots
- Thinly-sliced beef boiled in hot broth and dipped in sauce.
- Steak
- Try your steak with a soy-based, Japanese style sauce.
- Grilled meat/organs
- Thinly-sliced meat cooked on a grill.
- Okonomiyaki
- Savory pancakes of flour and cabbage, mixed with various ingredients and cooked on an iron griddle.
- Monjayaki
- Savory meal of downtown Tokyo made with flour and soup stock, mixed with various ingredients, and cooked on an iron griddle.
- Nabe (Hot pot cuisine)
- Ingredients are periodically added to a large pot called a "nabe", then eaten after freshly boiled.
- Chanko (Sumo-style hot pots)
- Chicken soup, meat dumplings, and vegetables are simmered in a soup popular with sumo wrestlers.
- Pork cuisine
- Thinly-sliced meat cooked on a grill.
- Oden (stewed items)
- A home-style soup dish made with vegetables and boiled eggs.
- Tempura
- Various ingredients are dipped in flour-based batter, then deep-fried for this famous Japanese delicacy.
- Pork cutlet
- uts of pork fried in bread crumbs, and often served with cabbage.
- Soba (buckwheat noodles)
- Distinctly Japanese noodles of ground buckwheat kernels.
- Udon noodles
- These Japanese noodles are made from flour, and can be eaten hot or cold.
- Rice bowls
- A large bowl of steamed rice topped with various ingredients.
- Creative cuisine
- New and interesting delicacies made by chefs who can think outside of the box.
- Medicinal cuisine
- Cuisine made with a particular focus on health benefits.
- Organic cuisine
- Organic ingredients and spices are used for healthy, environmentally-friendly foods.
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