Japanese cuisine

species of plant

are a type of bento boxed meals, sold on trains and at train stations in Japan. They come with disposable chopsticks (when necessary) or spoons. Ekiben containers can be made from plastic, wood, or ceramic. Many train stations have become famous for their ekiben made from local food specialties (tokusanhin).

squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere

thumb|Monjayaki before cooking thumb|Monjayaki after cooking

chocolate

popular street food in East Asia

flesh of whales used for consumption by humans or other animals

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thumb|Okazu is just a name for "side dishes" Okazu ( or ; ; ) is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet. They are cooked and seasoned in such a way as to match well when eaten with rice, and are typically made from fish, meat, vegetable, or tofu. Nearly any food eaten with rice can be considered okazu, though it is distinct from furikake, which is meant specifically to add flavor to the rice itself rather than to be eaten alongside rice. In modern Japanese cuisine, okazu can accompany noodles in place of rice.

Japanese reinterpretation of Chinese culinary traditions

is a Japanese sweet made of azuki bean paste sandwiched between two thin crisp wafers made from mochi. The wafers can have the shape of a square, a triangle, or may be shaped like cherry blossoms, chrysanthemums, local landmarks, daruma, or other good luck symbols.

caviar made from the roe of salmon, trout, or cod

is a Japanese sugar syrup. It is similar to molasses, but thinner and milder.

tableware that chopsticks may rest on

cooked ear of pig for human food consumption

bean paste used in several Asian cuisines

ramen served with broth made from pork bones

Japanese dessert consisting of 2 round mochi, the smaller placed atop the larger, and a daidai with an attached leaf on top, with a sheet of konbu and a skewer of dried persimmons under the mochi

culinary vegetable

east-Asian cuisine ingredient

flesh from quail

Nattokinase (pronounced ) is an enzyme extracted and purified from a Japanese food called nattō. Nattō is produced by fermentation by adding the bacterium Bacillus subtilis var natto, which also produces the enzyme, to boiled soybeans. While other soy foods contain enzymes, it is only the nattō preparation that contains the specific nattokinase enzyme under the Japan Nattokinase Administration and Ministry of Health, Labour and Welfare.

is a Japanese dish made with chilled tofu and toppings.

strips of dried calabash gourd used in Japanese cuisine

thumb|Norimaki + sushi = makizushi Norimaki (海苔巻) also known as "seaweed rolls" is a name for many different types of Japanese foods wrapped in nori seaweed. The most common kind of norimaki is makizushi (巻き寿司), which is rolled sushi.

is a popular type of Japanese bento which consists of mostly rice along with fish, meat, pickles, eggs, vegetables, and an umeboshi (a salt pickled plum). There are also other kinds of food such as a chestnut-rice, sweetfish sushi, and meat-and-rice-casserole forms.

culinary traditions of the Ainu

flesh from seals

thumb|300px|Kudzu smothering trees in Atlanta, Georgia, US

fermentation starter

egg dish

Niboshi (煮干し), often called iriko (炒り子) in Western Japan, are small dried fish used in Japanese cuisine for making dashi (soup stock). They can also be eaten as snacks, or as a side dish. The types of fish used include anchovies, sardines, round herring, and others. Niboshi made of anchovies are the most common.

is a Japanese sweet (wagashi), usually eaten at the beginning of the year. Hanabiramochi are also served at the first tea ceremony of the new year.

thumb|right|200 px|Chinmi: Salt-pickled Mullet (fish)|mullet roe ([[karasumi)]] is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or that are peculiar to a certain area. Many involve pickled seafood.

seafood product

overview of various aspects of Japanese wine culture

overview about the Japanese regional cuisine

thumbnail|300px|Robatayaki at a restaurant in Osaka (2013) thumb|Robataya Ginmasa Shinjuku Nomura Building In Japanese cuisine, , often shortened to robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food are cooked at varying speeds over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered. The robata cooking style is different f

Zunda-mochi (ずんだ餅) is a type of Japanese confectionery popular in northeastern Japan. It is sometimes translated as "green soybean rice cake." It generally consists of a round cake of short-grained glutinous rice with sweetened mashed soybean paste on top. In some varieties, the green soybean paste entirely covers the white rice cake. In all cases, immature soybeans known as edamame are used. A closely related product is "kurumi-mochi", which uses walnuts instead of soybeans.

thumb|right|Pickled blossoms thumb|right|A cup of sakurayu Sakurayu (), Sakura-cha (桜茶), literally "cherry blossom tea", is a Japanese infusion created by steeping pickled cherry blossoms with boiled water. This combination becomes a type of herbal tea, and has been enjoyed in East Asian culture for many generations.

Japanese fish sausage

thumb|230px|Sake and sakana

is Japanese tempura dip.

leftover lees from making saking

Japanese meat

flask and cups to serve sake

thumb|An assortment of dagashi Dagashi (Japanese: 駄菓子), in Japan, refers to cheap candies and snack foods. Dagashi are comparable to American penny candy.

type of beef from Japan

type of ramen containing pork marrow, soy sauce broth and thick, straight noodles

thumbnail|A bowl of oden containing chikuwabu is a wheat-based Japanese food item that is frequently eaten as an ingredient in oden. Similar to the process used to make udon, dough is made by kneading flour with salt and water and then formed into a thick cylindrical shape with a hollow tube through its center and steamed. It is particularly popular as an ingredient in Tokyo, but it can generally be found across Japan in supermarkets and specialty stores.

thumb|280px|Ikayaki, or grilled squid

thumb| from Japan alt=Japanese Omiyage|thumb|Japanese Omiyage at a souvenir store in Nagoya Station. '''''' is the Japanese tradition of travellers bringing gifts and souvenirs back from their destination to friends, family, and colleagues. Unlike a souvenir, it is not bought for oneself, and are typically region specific food products packaged into several small portions to be easily distributed to those who did not make the trip.

soft cheese created and produced by Kyodo Gakusha Shintoku Farm, in Hokkaidō, Japan

thumb|Negimaki is a Japanese American food consisting of broiled strips of meat marinated in teriyaki sauce and rolled with scallions (negi). Originally beef was used, but negimaki are also commonly made with other meat such as chicken.

Japanese regional cuisine of the city of Nagoya

Annual observance in Japan

history of cuisine in Japan

flesh from eels

thumb|Namerō made from Japanese amberjack served in a sushi restaurant in Tateyama, [[Chiba Prefecture.]]