Japanese cuisine

Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a Japanese processed seafood product, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm.

Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice.

Bento (弁当 bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine.

Chikuwa (竹輪) is a Japanese tube-like food product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white.

Chopsticks are shaped pairs of equal length sticks that were first invented in ancient China over nine thousand years ago and have been used since that time as the traditional ancient kitchen and eating utensils in China and eventually spread to virtually all of East Asia and Southeast Asia.

Japanese cuisine has developed through centuries of social and economic changes, and encompasses the regional and traditional foods of Japan.

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.

Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var.

Sashimi (/səˈʃiːmiː/; Japanese: 刺身, pronounced [saɕi̥mi]) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces.

Tempura (天ぷら or 天麩羅 tenpura, [tẽ̞mpɯᵝra]) is a Japanese dish of seafood or vegetables that have been battered and deep fried.

Korokke (Japanese: コロッケ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette.

Unagi (うなぎ) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica (nihon unagi 日本鰻 ).

A macrobiotic diet (or macrobiotics), is a nutritional philosophy focused on eating foods based on a person's health status, climate, seasonality of crops, age, gender, and geography among other considerations.

Nori (海苔) is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P.

Wheat gluten, also called seitan (Japanese: セイタン), wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat.

A sake set (酒器 Shuki) is a generic term for the flask and cups used to serve sake.

Sansai (山菜) is a Japanese word literally meaning "mountain vegetables", originally referring to vegetables that grew naturally, were foraged in the wild, and not grown and harvested from fields.

Buddhist cuisine is an East Asian cuisine which is followed by monks and many believers from areas historically influenced by Chinese Buddhism.

Okinawan cuisine (沖縄料理 Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan.

Tajima cattle (但馬牛 Tajima-ushi or Tajima-gyu) are a type of black Wagyū cattle in Japan.

Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood.

Below is a list of dishes found in Japanese cuisine.

The following is a list of ingredients used in Japanese cuisine.

Ekiben (駅弁, railway boxed meals) are a specific type of bento boxed meals, sold on trains and train stations in Japan and also in Taiwan (see Taiwan Railway Mealbox).

This list is about the types of food that come from Japan.

Tsukudani (佃煮) is small seafood, meat or seaweed that has been simmered in soy sauce and mirin.

Yakiniku (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes.