Mat och Dryck - Japansk mat

a dish of small rolls or balls of cold cooked rice flavored with vinegar and garnished with raw fish or vegetables, originated in Japan

sushi

a Japanese dish consisting of thinly sliced raw fish or seafood that is typically served with soy sauce and wasabi

sashimi

a Japanese savory pancake made with a variety of ingredients such as cabbage, flour, eggs, and meat or seafood

okonomiyaki

a traditional Japanese soup made with fermented soybean paste (miso) as the base

miso soppa

a Japanese dish made of skewered and grilled chicken, often marinated in a savory sauce

yakitori

a Japanese dish made of rice shaped into small, often triangular or cylindrical, balls and typically filled with ingredients

onigiri

a type of thick Japanese wheat noodle, often served in a mild soy-based broth

udon

a type of Japanese noodle made from buckwheat flour, often served chilled with a dipping sauce

soba

a Japanese dish consisting of thinly sliced beef and onions cooked in a sweet and savory sauce

gyudon

a Japanese dish made of grilled freshwater eel, typically served over rice and glazed with a sweet and savory sauce

unagi

a popular Japanese street food made of batter filled with diced octopus, cooked in a special takoyaki pan to create crispy balls

takoyaki

a Japanese dish consisting of a bowl of cooked rice topped with various ingredients

donburi

a traditional Japanese dish made from fermented soybeans that are known for their strong flavor, slimy texture, and distinct aroma

natto

a Japanese rolled omelet made with eggs, sugar, and soy sauce and sliced into small, rectangular pieces

tamagoyaki

a Japanese dish made of breaded and deep-fried pork cutlets, usually served with rice, cabbage, and a tangy sauce

tonkatsu

a Japanese hot pot dish, typically made with beef, vegetables, tofu, and a sweet-savory sauce

sukiyaki

a Japanese dish consisting of meat (usually beef) and potatoes stewed in a sweet soy-based sauce

nikujaga

a traditional Japanese multi-course meal that showcases seasonal and regional ingredients

kaiseki

young soybeans still in their pods that are boiled or steamed and often served as a healthy and tasty snack

edamame

a popular Japanese stir-fried noodle dish typically made with thin wheat noodles, meat (usually pork), and vegetables

yakisoba

traditional Japanese confections made from plant-based ingredients, typically enjoyed with tea

wagashi

a popular Japanese dish where bite-sized pieces of meat are grilled at the table and enjoyed with various dipping sauces

yakiniku

a traditional Japanese rice cake made from glutinous rice that is pounded into a sticky and chewy texture

mochi

Japanese dumplings typically filled with ground meat and vegetables, wrapped in a thin dough, and pan-fried

gyoza

a Japanese hot pot dish where thinly sliced meat and vegetables are cooked by briefly swishing them in a boiling broth

shabu-shabu

a dish of meat or fish marinated in soy sauce and then grilled, originated in Japan

teriyaki

a Japanese one-pot dish where various ingredients are simmered together in a flavorful broth

nabe

a Japanese dish consisting of simmered ingredients, usually meat, fish, or vegetables, in a seasoned broth

nimono-rätt

a Japanese dish made of breaded and deep-fried meat and/or vegetable croquettes

japansk kroket

a type of Japanese fried food, usually made with seafood or vegetables that are coated in a light batter and deep-fried

tempura