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sushi
/ˈsuʃi/
noun
a dish of small rolls or balls of cold cooked rice flavored with vinegar and garnished with raw fish or vegetables, originated in Japan
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sashimi
/sˈæʃɪmi/
noun
a Japanese dish consisting of thinly sliced raw fish or seafood that is typically served with soy sauce and wasabi
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okonomiyaki
/ɑːkənɑːmɪjæki/
noun
a Japanese savory pancake made with a variety of ingredients such as cabbage, flour, eggs, and meat or seafood
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miso soup
/mɪsoʊ suːp/
noun
a traditional Japanese soup made with fermented soybean paste (miso) as the base
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yakitori
/jækɪtɔːɹi/
noun
a Japanese dish made of skewered and grilled chicken, often marinated in a savory sauce
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onigiri
/ˌɑːnɪgiəɹi/
noun
a Japanese dish made of rice shaped into small, often triangular or cylindrical, balls and typically filled with ingredients
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udon
/ˈuːdɑːn/
noun
a type of thick Japanese wheat noodle, often served in a mild soy-based broth
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soba
/soʊbə/
noun
a type of Japanese noodle made from buckwheat flour, often served chilled with a dipping sauce
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gyudon
/gjuːdɑːn/
noun
a Japanese dish consisting of thinly sliced beef and onions cooked in a sweet and savory sauce
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unagi
/unɑːɡi/
noun
a Japanese dish made of grilled freshwater eel, typically served over rice and glazed with a sweet and savory sauce
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takoyaki
/tækɔɪæki/
noun
a popular Japanese street food made of batter filled with diced octopus, cooked in a special takoyaki pan to create crispy balls
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donburi
/dɑːnbɛɹi/
noun
a Japanese dish consisting of a bowl of cooked rice topped with various ingredients
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natto
/næɾoʊ/
noun
a traditional Japanese dish made from fermented soybeans that are known for their strong flavor, slimy texture, and distinct aroma
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tamagoyaki
/tæmɐɡɔɪæki/
noun
a Japanese rolled omelet made with eggs, sugar, and soy sauce and sliced into small, rectangular pieces
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tonkatsu
/təŋkætsuː/
noun
a Japanese dish made of breaded and deep-fried pork cutlets, usually served with rice, cabbage, and a tangy sauce
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sukiyaki
/sukiˈɑki/
noun
a Japanese hot pot dish, typically made with beef, vegetables, tofu, and a sweet-savory sauce
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nikujaga
/nɪkjuːdʒɑːɡə/
noun
a Japanese dish consisting of meat (usually beef) and potatoes stewed in a sweet soy-based sauce
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kaiseki
/kaɪzɛki/
noun
a traditional Japanese multi-course meal that showcases seasonal and regional ingredients
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edamame
/ˈɛdɐmeɪm/
noun
young soybeans still in their pods that are boiled or steamed and often served as a healthy and tasty snack
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yakisoba
/jækɪsoʊbə/
noun
a popular Japanese stir-fried noodle dish typically made with thin wheat noodles, meat (usually pork), and vegetables
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wagashi
/wæɡæʃi/
noun
traditional Japanese confections made from plant-based ingredients, typically enjoyed with tea
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yakiniku
/jækɪnɪkuː/
noun
a popular Japanese dish where bite-sized pieces of meat are grilled at the table and enjoyed with various dipping sauces
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mochi
/mɑːtʃaɪ/
noun
a traditional Japanese rice cake made from glutinous rice that is pounded into a sticky and chewy texture
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gyoza
/gɪoʊzə/
noun
Japanese dumplings typically filled with ground meat and vegetables, wrapped in a thin dough, and pan-fried
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shabu-shabu
/ʃɑːbuːʃɑːbuː/
noun
a Japanese hot pot dish where thinly sliced meat and vegetables are cooked by briefly swishing them in a boiling broth
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teriyaki
/ˌtɛɹɪˈjɑki/
noun
a dish of meat or fish marinated in soy sauce and then grilled, originated in Japan
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nabemono
/neɪbmoʊnoʊ/
noun
a Japanese one-pot dish where various ingredients are simmered together in a flavorful broth
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nimono
/nɪmoʊnoʊ/
noun
a Japanese dish consisting of simmered ingredients, usually meat, fish, or vegetables, in a seasoned broth
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korokke
/koːɹɑːke/
noun
a Japanese dish made of breaded and deep-fried meat and/or vegetable croquettes
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tempura
/tɛmpjˈʊɹə/
noun
a type of Japanese fried food, usually made with seafood or vegetables that are coated in a light batter and deep-fried
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