Japanese dishes
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a broth. Common flavors are soy sauce and miso, with typical toppings including sliced pork (chāshū), nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes and is a part of Japanese Chinese cuisine. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. …
Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, plus a variety of ingredients, such as vegetables, meat, or most commonly, seafood, which may be raw or cooked. There are many styles of sushi, and its presentation varies widely, but the one key ingredient is "sushi rice", also referred to as shari, or sumeshi. …
Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. …
Tonkatsu pork cutlets are one of the many yoshoku, or ‘western-style’ foods, that were originally introduced to Japan by Europeans.
Like most other yoshoku foods, the Japanese took the original tonkatsu and made it their own.
Today, tonkatsu is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in colour. They are normally served drizzled in fruit-and-vegetable based tonkatsu sauce with shredded cabbage and oth …
Like most other yoshoku foods, the Japanese took the original tonkatsu and made it their own.
Today, tonkatsu is made by coating pork chops in crisp panko breadcrumbs and deep-frying them until they are golden brown in colour. They are normally served drizzled in fruit-and-vegetable based tonkatsu sauce with shredded cabbage and oth …
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste. …