Japanese cuisine

Shimotsukare (しもつかれ) is a local Japanese dish served in the Northern Kantō region of Japan, primarily in Tochigi Prefecture but also in Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari. Shimotsukare is usually made by simmering salmon head, vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (

thumb|Chum salmon|Salmon nanbanzuke thumb|Japanese jack mackerel nanbanzuke Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle (marinade)") is a Japanese fish dish. It is sometimes translated as ‘Japanese escabèche’. To prepare it, the small fish (often Japanese jack mackerel or wakasagi smelt) (sprat) or diced fish (salmon, trout, sea bass, ocean perch, cod, haddock, pollock, hake, plaice, and monkfish) is lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth (nanbanzu 南蛮酢, or tosazu 土佐酢) made of g

thumb|150px|Kogomi ([[Matteuccia struthiopteris)]] thumb|150px|Warabi (Pteridium aquilinum)

salty dried Chinese plum

Classification of soups in Japan

thumb|upright=1.2|Various shippoku dishes at a restaurant in Nagasaki, Japan is a Japanese culinary style that is heavily influenced by Chinese cuisine. It has been described as a fusion cuisine and as a "hybrid cuisine" that combines elements of European, Chinese and Japanese cuisines. Meats used in shippoku cuisine include fowl, fish, and game meats. Sake typically accompanies shippoku dishes. The shippoku style of service typically includes several small dishes that comprise a full meal.

type of sandwich

thumb|Odorigui of Leucopsarion petersii|ice gobies in [[Japan in April 2013]] Odorigui (踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine.

Japanese breakfast dish

Tableware

Wikimedia list article

Fukamushi () or fukamushicha () is a type of Japanese sencha which has been deeply steamed (meaning its raw leaves undergo a relatively long steaming process of 1 to 3 minutes). This process results in tea with a fine powdery texture, a dark green infusion, and a rich flavor. It is usually brewed with water between 70 and 90 degrees Celsius, and for roughly 30 seconds.

dairy product from Japan

type of beef from Japan

type of offal

thumb|Goma-ae with spinach

Japanese dish

Type of doughnut

carrot pickled in brine, vinegar, or other solution

is a kind of Japanese ekiben boxed meal sold on trains and train stations in Japan. It is a type of oshizushi (pressed sushi) and a well-known souvenir of Toyama.

Day of the Japanese calendar

An is a cook in a Japanese kitchen or a chef of a large restaurant. The term can be translated literally as "in front of the board," referring to a cutting board.

thumb|right|Mukimono is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images (flowers, cranes, turtles and dragons) into skins of fruits and vegetables, as well as carving vegetables (such as daikon, carrot, eggplant) into attractive shapes such as flowers, twists, and fan shapes. These are commonly served as a garnish on the same plate as the meal, or on a small side plate. Carving is done using a kitchen knife. Mukimono is different from Thai fruit carving, which uses a sharp thin knife specifically designed for this purpose.

Japan-based international operator of Ryokan

thumb|Jibu-ni is a Japanese dish that is part of the regional cuisine of Kanazawa and the surrounding Ishikawa region. It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together in dashi stock. It is often served as part of kaiseki.

Rice cake confection from Fukuoka, Japan

alt=Shinto Shinsen|thumb|271x271px|Shinto Shinsen are offerings of foods given up to Shinto shrines or kamidana in Japan.

Negitoro () is a Japanese dish of minced raw tuna made from toro (the fatty parts of tuna), which is served with negi (green onion). It is typically served with rice, often as sushi or as rice bowl topping called negitorodon.

thumb|Mushimono with cherry leaf