very thinly sliced raw fish

*** a Japanese savory pancake dish consisting of wheat flour batter and other ingredients cooked on a teppan

*** a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed

*** a Japanese type of skewered chicken

*** a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori

*** a thick noodle made from wheat flour. It is commonly served in a dashi stock with soy sauce and mirin

*** noodles made with buckwheat flour, which gives it the colour, and are also known as fast food in Japan because they are cheap and popular

*** a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin

*** freshwater eel, particularly the Japanese eel a common ingredient in Japanese cooking

*** a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion

*** a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice

*** a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var

*** a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs

*** a Japanese dish that consists of a breaded, deep-fried pork cutlet

thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce

*** a Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin

*** a traditional multi-course Japanese dinner

*** a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments

*** a Japanese noodle stir-fried dish

*** traditional Japanese confections that are often served with green tea

*** a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood

*** tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture

*** crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings

*** a popular Japanese dish consisting of thinly sliced meat and vegetables cooked in water

*** a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot"

*** a simmered dish in Japanese cuisine

*** the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette

vegetables and seafood dipped in batter and deep-fried