Japanese cuisine
32 entries in the Japanese Cuisine compendium.
Japanese kitchenThe Japanese kitchen evolved from hearth to integrated household space.Japanese regional cuisineLocal dishes from Japan's regions, rooted in tradition and ingredients.Ainu cuisineAinu cuisine relies on hunting, fishing, and foraging—no potatoes, and whales were both huAomori cassisNorthern Japan's jewel: bold blackcurrant from volcanic soils.Aspergillus oryzaeA mold essential for traditional East Asian fermented foods.Blue-backed fishA fatty, blue-backed fish category in Japanese cuisine.ChikuwaJapanese fishcake made from surimi, shaped like a bamboo ring.ChinmiJapanese local delicacies, often pickled seafood, rare in taste.Chūka (food)Japanese-style Chinese cuisine evolved since the late 19th century.Conveyor belt sushiA self-service sushi restaurant using a rotating conveyor belt.Crab stickJapanese surimi product shaped to resemble crab leg meat.Curry House (restaurant chain)Japanese curry chain founded by House Foods, closed in 2020.Curry breadJapanese curry wrapped in dough, breaded, and fried.DagashiJapanese cheap candies and snacks for children.Edible seaweedMarine algae used as food and for hydrocolloid extraction.EkibenJapanese railway bento meals sold at stations and on trains.Erythronium japonicumA slow-growing spring ephemeral with disputed endangered status.Customs and etiquette in Japanese diningTraditional rules for behavior and response in Japanese dining.FiddleheadFurled fern fronds harvested as a seasonal vegetable.Food during the occupation of JapanHunger defined daily life in occupied Japan.French toastA dish of egg-soaked bread, pan-fried and served sweet or savory.FukamushichaA deep-steamed Japanese sencha with rich flavor.Giri chocoObligation chocolate given by women to male co-workers in Japan.HamaguriSaltwater clam used for sushi and go stones.Hamburg steakGround beef patty that became the hamburger.HanabiramochiA traditional New Year wagashi with symbolic form and ingredients.HimonoTraditional Japanese method of drying and salting fish.History of Japanese cuisineJapanese cuisine evolved from rice and seafood to refined court dishes.History of meat consumption in JapanMeat-eating in Japan was historically limited but grew rapidly after 1868.HiyayakkoChilled tofu dish with varied toppings, a summer staple.HōchōdōA Shinto ritual of filleting fish or fowl without hand contact.Honmei chocoRomantic chocolate given by women to men in Japan.
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