Typical Japanese food

Typical Japanese food 

Domburimono

This dish consists of a bowl (domburi) of rice covered with a variety of side dishes like beef stew (Gyudon), chicken and eggs (oyakodon), fried shrimp (tendon) or fried bacon and eggs (katsudon) with tofu and pickled soup. They often eat this because it costs more affordable, 

Tempura 

  Tempura is seafood or vegetables dipped in batter and fried, served with tempura sauce and daikon. The word "tempura" is derived from Portuguese 'tempero' (sauce) and this dish originated in the mid-16th century, when Portuguese and Spanish culture was first introduced to Japan. This mknan who I love ya the most .. hehe 

Sukiyaki

This is a delicious vegetable soup with beef cooked in a large nabe and dipped into a bowl of raw eggs that have been destroyed Vegetables are usually used leeks, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added are tofu and noodles (shirataki) and ingredients cooked in a sauce made of soy sauce, sugar and sweet rice wine (mirin). 

Shabushabu 

For this dish, we can dip thin slices of beef in a pan of boiling water for a few seconds and then had the beef dipped in sesame sauce (Goma dare) before we eat. Then, vegetables like Chinese cabbage and Enoki mushrooms, tofu and shirataki added. When cooked, these foods are dipped in soy sauce and citrus sauce (ponzu). After the beef and vegetables has been completed, udon can be added to the pan and eaten with the addition of other Seasonings such as broth, garlic, chives and daikon. This is the most Economical foods in Japan 

Okonomiyaki 

It can be described as a tasty cake Japan. Vegetables and chopped meat or seafood mixed with batter and cooked on a griddle. As with the other cake, Okonomiyaki can be reversed in order to mature in both sisinya.kemudian thereon covered with special sauce and mayonnaise and sprinkled with nori and dried fish flakes (katsuobushi) and fried egg.

Yakitori

  Yakitori itself like satay. consists of pieces of chicken, including heart, liver and cartilage are cooked with skewers of meat cooked on a charcoal grill. This method is also cooked in restaurants yakitori (yakitoriya) is a wide variety of vegetables such as green peppers (Piman), garlic (ninniku) and onions (Negi). Japanese people like the taste of using either a sharp sauce (Tare) or salt (shio). The menu will usually contain a variety of other foods as well. Yakitoriya a snack to accompany the Japanese while drinking.
  

Ramen noodles

  is a Japanese cuisine noodle soup that comes from China. The Japanese also called ramen as chuka soba (buckwheat from China?) Or Shina because buckwheat soba or o-soba in Japanese often also means noodles. Ramen is the food of the people in Japan. Ramen soup have a lot of flavor variations determined by the type of broth used, condiments and side dishes that are added on top of noodles. Local production of materials from different regions is often used to produce a distinctive local flavor and preferred locals. Broth for the gravy can be drawn from a mixture of various ingredients such as pork bones, beef bones, chicken bones, katsuobushi, sababushi, niboshi, konbu, gongseng soybeans, shiitake mushrooms, onions or bawang.Ramen leaves can be classified based on the types of sauces such as gravy flavor soy sauce, gravy flavor tonkotsu (pork bone), a sense shio (salt), and a sense of miso 

 

Teriyaki
 

teiyaki is how to cook Japanese food is heated or baked on a griddle or a lattice of iron to bake with teriyaki sauce (Tare). Teriyaki sauce made of soy sauce (shoyu), rice wine for cooking, and sugar with a dose of 1:1:1. The word comes from the word teri teriyaki which means shining (because it contains sugar), and the word yaki, which means baked or grilled. While it is being made teriyaki, materials that will be grilled food dipped and brushed with teriyaki sauce several times until fully ripe. In Japan, a material widely used in the teriyaki dishes are fish (salmon, tuna, mackarel, trout, marlin), whereas outside of Japan used various types of meat (chicken, beef, pork), or squid as well as material from konnyaku yams. 

Takoyaki

  Takoyaki are usually sold as snacks by the roadside to be enjoyed as a snack. Takoyaki usually sold in sets with one set contains 5, 6, 8 to 10 pieces of takoyaki served on a boat-shaped plastic sheet or put in transparent plastic containers to take home. While there are common matsuri stalls selling takoyaki as tennis balls (jambotako) that sell takoyaki are satuan.Takoyaki eaten with a toothpick, but in Tokyo eaten with disposable chopsticks. Takoyaki sellers always provide 2 sticks toothpicks for one person, because the takoyaki are pierced with a toothpick can spin when lifted and fell before entering into the mouth. Takoyaki with the preferred content of the local population (sometimes without the octopus) tried to be introduced in countries where people cringe to eat octopus
  

Dorayaki

  Dorayaki is a cake that originated in Japan. Dorayaki belong to the class of traditional Japanese cakes (wagashi) that looks a bit chubby round, consisting of two pieces of cake with peanut butter stuck on red. Dorayaki the texture is soft and similar to the Japanese cake called Kastela for dough containing honey. In Indonesia, confectionary foods was introduced in Indonesia in conjunction with the anime Doraemon. Doraemon has a penchant figures dorayaki eat cake. Dorayaki sold in pastry shops in Indonesia it was already adapted to local tastes like dorayaki contains a mixture of chocolate and cheese. Dorayaki also known in Indonesia as Obanyaki. In Japan, better known by the name Obanyaki Imagawayaki. Although Obanyaki has the form similar to Dorayaki, cakes Obanyaki thicker than Dorayaki.

Onigiri 

Onigiri is Japanese name for the food in the form of compacted rice while still warm so it is triangular, round, or like the sacks of rice. Also known by other names Omusubi, a term reportedly first used among women in the palace of the emperor to call Onigiri. Onigiri eaten by hand, do not use chopsticks. In Indonesia, Onigiri can be found in the Japanese food section of leading supermarkets and restaurants that provide food in Japan. In the land of China, known as Onigiri fàntuán

Sushi

Sushi is a Japanese food consisting of rice that formed along a side dish (neta) of seafood, meat, vegetables, raw or cooked. Sushi rice has a soft taste sour because seasoned mixture of rice vinegar, salt, and sugar. The origins of sushi is said to taste sour adjectives are written with the kanji sushi (酸し). At first, sushi is written with the kanji 鲊 is the term for one type of fish preservation called gyoshō (鱼 醤) to smear the fish with salt, powdered yeast or sake lees. Writing kanji sushi using 寿司 that began in the mid-Edo period is a way of writing ateji (written with another kanji that reads the same). 

Ochazuke 

Ochazuke or chazuke is the name or how to eat Japanese food in the form of white rice with a side dish to the degree necessary that water poured green tea, dashi, or hot water. Yūzuke is another name for the rice poured hot water. Placed on the rice side dish before pouring the tea (green tea or hōjicha), dashi, or hot water. Side dishes are used for example umeboshi, tsukemono, shiozake, nori, tsukudani, shiokara, wasabi, tarako (mentaiko). Ochazuke chitterlings as a food in between meals or when I was hungry before bedtime. At home or a traditional meal in hot water baths, guests are often offered ochazuke to neutralize the taste in the mouth after enjoying sumptuous food delicious. 

Donburi

Donburi is a Japanese food in the form of white rice with various toppings on it like fish, meat and vegetables berkuah served in large bowls also called donburi. Sauce for donburi depends on the type of food, but in general the form of dashi sauce mixed with soy sauce and mirin. 

Mochi

Mochi is a Japanese cake made of glutinous rice, pounded so soft and sticky, then formed into a round. In Japan, this cake is often made and eaten during traditional celebrations or New Year celebrations mochitsuki Japan. However, these types of cakes for sale and can be found in pastry shops throughout the year. 

Dango

Dango is a Japanese cake shaped like a small ball, and matured by steaming or boiling in water. Dango batter made from rice flour diulen with water or hot water. Kushidango is the name for a number of 3, 4, or 5 grains Dango who stabbed into one with a puncture (Kushi) from bamboo. The number of grains in a single puncture Dango depend on the area in Japan. Dango that tastes sweet is made by adding sugar to the dough, while the dango are not dipped in sweet sauce. Dango can also be eaten with a sprinkling of powdered soya bean (kinako), inserted into the mitsumame (jelly are eaten with a variety of canned fruit) or butter beans are diluted with water. Apart from rice flour, dango also be made from wheat flour or millet flour. 

Sashimi

Sashimi is a Japanese food with fresh prime seafood that is eaten in a raw state directly with seasonings such as soy sauce, grated ginger, and wasabi. Fresh seafood such as fish, shellfish, and lobster served in a small wedge shape that is easy to eat, there was a small-sized shrimp are only peeled the skin and removed his head. Tsuma is a term for food that can be comorbid radish cut into long strips with a very fine size, green leaf called Oba (Aojizo), or seaweed such as Wakame and Tosakanori. Sashimi also means enjoying the something in a raw state, ranging from pieces of raw horse meat (Basashi), chicken (Torisashi), chicken liver or beef liver, until the pieces of konnyaku and curd called Yuba. In the Kansai region, sashimi better known as O-tsukuri. 

Nabe

Nabe is a type of Japanese cuisine cooked and served in a large saucepan. In Japanese, meaning nabe pot. The pot is placed on top of a small stove or heating plate at the table. As he cooked a pot or container of ceramics named donabe, and meals served at the dining table directly with the pan. Nabe dishes including the type of steamboat dishes are served for several people at once who sat around a pot containing the main dish. Food itself is taken from the pot by the person wants to eat it, and moved into its own bowl before eating. Besides called Naberyōri, these foods also called Nabemono. This food is popular as a winter food in Japan. Prior to the Edo period, Japanese people have a culture of eating "one person, one tray". At that time, nabe dishes served for one or two people. In the Meiji era, became so popular nabe dishes, especially beef nabe dishes called gyūnabe.
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