SukiyakiIt consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.
SushiA small piece of raw seafood placed on a ball of vinegared rice. Most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served.
Kaiseki RyoriKaiseki ryori is traditional Japanese multi-course haute cuisine. Its origins are found many centuries ago in the simple meals served at the tea ceremony, but later it evolved into an elaborate dining style popular among aristocratic circles. Today, kaiseki is served in specialized restaurants or can be enjoyed by staying at a ryokan(Japanese style inn).
Soba and udonThe two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.
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TampuraFood deep-fried in vegetables after being coated with a mixture of egg, water, and wheat flour. Among the ingredients used are prawns, fish in season and vegetables
SashimiSashimi (刺身) is thinly sliced, raw food. It is one of the most famous dishes in the Japanese cuisine. Seafood is most commonly eaten as sashimi, but other types of meats (such as beef, horse and deer) and foods (such asyuba tofu skin and konnyaku) can also be served as sashimi. Some people confuse sashimi with sushi. Unlike sashimi, sushi includes vinegared rice.
Yakitori
Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken. The term "yakitori" can also refer to skewered food in general. Kushiyaki, is a formal term that encompasses both poultry and non-poultry items, skewered and grilled.
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