Japanese Cuisine

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Agedashi Tofu

揚げ出し豆腐

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(Japanese)

Agedashi tofu is a popular appetizer menu at Izakayas and Japanese restaurants. It is actually not difficult to make if you don’t mind deep frying. Sometimes it’s hard to believe a delicious dish like this is easy and simple to make at home yourself. Optional ...

02:43PM December 04, 2016 - by: eemia21

Ama Ebi Nigiri Sushi

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(Japanese)

A slice of Raw shrimp over pressed on the top of formed finger vinegared rice.

05:08PM June 23, 2015 - by: itisclaudio

Amanatto

Amanattō, 甘納豆

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(Japanese)

Amanatto is a Japanese traditional confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. Popular Confectionery dish of Japan.

05:12AM December 19, 2016 - by: anika854

Ankimo

鮟肝

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(Japanese)

Ankimo is a Japanese dish made with monk fish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Traditionally topped with grated daikon, negi and ponzu ...

04:20PM January 22, 2017 - by: eemia21

Anko

餡子

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(Japanese)

Red bean paste is used as a filling in many delicious Japanese sweets and desserts.

12:55PM January 28, 2017 - by: eemia21

Anmitsu

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(Japanese)

Anmitsu is a Japanese dessert that has been popular for many decades.It is made of small cubes of agar jelly, a white translucent jelly made from red algae. It is served in a bowl with sweet azuki bean paste or anko (the an part of ...

09:13PM April 03, 2017 - by: itisclaudio

Annin Tofu

Xingren doufu, almond jelly

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(Chinese) (Hong Kong) (Japanese)

Annin Tofu is a soft, jellied dessert made of almond milk, agar, and sugar.

02:04PM January 01, 2017 - by: anika854

Asahi Super Dry Beer

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(Japanese)

Beer of the "Japanese Rice Lager" style with 5.00% alcohol by volume (ABV) brewed by Asahi Breweries Ltd Japan asahibeer.co.jp

02:43AM September 05, 2018 - by: itisclaudio

Bandeimochi

ばんでい餅, Bandei rice cakes

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(Japanese)

They are covered with special junen miso, ten year old miso, and then roasted over a charcoal fire. miso - じゅうねん味噌 miso - Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice, barley, or other ingredients.

06:03PM December 11, 2016 - by: eemia21

Bento Box

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(Japanese)

Bento is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware. Bentos are readily available in ...

05:01PM June 01, 2016 - by: itisclaudio

Boston Roll Sushi

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(Japanese)

An uramaki California roll with poached shrimp instead of imitation crab.

09:16PM June 16, 2015 - by: itisclaudio

Botamochi

ohagi

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(Japanese)

Botamochi is a Japanese sweet made with sweet rice and sweet azuki (red bean) paste. They are made by soaking sweet rice for approximately six hours. The rice is then cooked, and a thick azuki paste is hand-packed around pre-formed balls of rice.

09:17PM April 03, 2017 - by: itisclaudio

Bubble Tea Roll

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(Japanese)

10:44PM April 03, 2016 - by: lachilena77

California Roll Sushi

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(Japanese)

Is a makizushi, a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In some countries it is made with mango or banana instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the ...

09:45PM June 08, 2015 - by: itisclaudio

Camaron Rebosado

Fried prawn,camaron, priton...

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(Filipino) (Japanese)

Camaron rebosado is a deep-fried battered shrimp dish in Philippine cuisine typically served with sweet and sour sauce. It is similar to Japanese tempura, although tempura uses a lighter batter. It is a staple food in Philippine cuisine. https://en.wikipedia.org/wiki...

04:11PM December 03, 2016 - by: eemia21

Castella

Kastuera

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(Japanese)

Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup. It is Japan’s favorite sweet treats, castella (also called kastuera) actually has European roots.

08:03AM February 23, 2017 - by: anika854

Champon

Chanpon, ちゃんぽん

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(Chinese) (Japanese) (Korean)

There are different versions in Japan, Korea and China. The dish was, inspired from the cuisine of China. A Chinese style noodle dish that was invented in Nagasaki, a city that has long been influenced by interactions and trade with China. Champon is designed to ...

03:22PM January 22, 2017 - by: eemia21

Chankonabe

ちゃんこ鍋, Sumo stew

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(Japanese)

A hearty stew that evolved as a way to fatten up Sumo wrestlers. Chankonabe has no fixed recipe but always contains large quantities of protein sources such as quarter chickens, fish balls, tofu, beef and sea foods. Everything is chunky and sumo sized. The broth ...

03:19PM January 22, 2017 - by: eemia21

Chanpuru

チャンプルー

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(Japanese)

katakuriko (Japanese potato starch) A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being goya chanpuru. It is considered the representative dish of Okinawan cuisine. Chanpuru generally consists of tofu combined with some kind of vegetable, ...

02:52PM December 04, 2016 - by: eemia21

Chawanmushi

茶碗蒸し,Chawanmushi

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(Japanese)

It is an egg custard dish found in Japan. It is variation of Korean dish Gyeran jjim and similar to Chinese steamed eggs.Unlike many other custards, it is usually eaten as a dish in a meal. The custard consists of an egg mixture flavored with ...

11:23PM September 10, 2018 - by: itisclaudio