Rawon – a meat stew, called rarawwan in an ancient Javanese Taji inscription (901 CE). Rujak – a spicy fruit dish, called rurujak in an ancient Javanese Taji inscription (901 CE). Krupuk – a traditional cracker made from rice flour, called kurupuk in ancient Javanese Taji inscription (901 CE).
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.
Octopus is a common ingredient in Japanese cuisine, including sushi, takoyaki and akashiyaki . Takoyaki is a ball-shaped snack made of a wheat flour -based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps ( tenkasu ), pickled ginger, and green onion.
List of Japanese soups and stews; List of noodle dishes; List of ramen dishes; List of soups; Laghman; Lo mein; Pot Noodle; Hawaiian saimin; Shirataki noodles; Tare sauce; Laksa (Southeast Asia) Beef noodles
A wide range of fried rice dishes are common in Korean cuisine, often made with whichever ingredients are handy. In Korean restaurants, fried rice is a popular end-of-meal add-on.  After eating the main dishes cooked on a tabletop stove, cooked rice along with gimgaru (seaweed flakes) and sesame oil is often added directly into the remains ...
Kuluban – an ancient Javanese traditional salad. Lawar – a traditional Balinese vegetable dish. Opor ayam – chicken in coconut milk stew, a traditional dish commonly consumed with ketupat during Lebaran. Pallubasa – a traditional food from Makassar, South Sulawesi made from offal of cattle or buffalo.
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Okoge ( お焦げ) is eaten with vegetables or moistened with water, soup, or tea. Okoge (お焦げ, おこげ) is Japanese food, usually rice, that has been scorched or blackened. Until electric rice cookers came into common use in the 20th century, rice in Japan was cooked in a kamado, a traditional stove heated by wood or charcoal.
yakimochi (charcoal-grilled mochi covered in miso) miso-braised vegetables or mushrooms; marinades: fish or chicken can be marinated in miso and sake overnight to be grilled. Corn on the cob in Japan is often coated with shiro miso, wrapped in foil and grilled. sauces: sauces like misoyaki (a variant on teriyaki)
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