Japanese Food

Menchi katsu is a popular side dish on par with croquette.

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Savor the Flavor: A Japanese Food Vocabulary Guide is the ultimate resource for anyone looking to immerse themselves in the rich culinary world of Japan. With over 170 food vocabulary words for different food groups and eight chapters covering everything from fruits and vegetables to meats, fish, sushi, ramen, and desserts, this guide is a valuable resource for Japanese language learners and travelers looking to fully immerse themselves in the culture.

Yakisoba is a noodle dish created by frying steamed Chinese noodles with meat and vegetables.

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.

Oden is a dish made by simmering daikon, chikuwa, konnyaku, and a variety of other ingredients in a pot with soup.

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Rice has been an important part of the lives of Japanese people since ancient times.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

Natto is a traditional Japanese food made from fermented soybeans.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.