Japan

Chazuke is a Japanese dish of cooked rice topped with green tea, dashi, or hot water.

A small round Japanese confection of mochi wrapped around sweet red bean paste, dusted with starch, and traditionally associated with good luck.

A Japanese rice-flour dumpling, typically round and skewered, served sweet.

A Japanese rice-bowl dish of simmered ingredients served over rice in a large bowl.

A dry Japanese rice topping made from dried fish or eggs, seaweed, sesame, sugar, and salt.

A Japanese rice bowl topped with beef and onion simmered in a mildly sweet sauce of dashi, soy sauce, and mirin.

A Japanese summer dish of chilled alkaline wheat noodles with toppings, adapted from a Shanghainese original.

A Japanese rice bowl topped with fried breaded pork, egg, vegetables, and condiments in a dashi-soy broth.

A traditional Japanese soup of miso paste dissolved in dashi stock, often with cooked vegetables and tofu.

A Japanese sweet of azuki bean paste between crisp mochi wafers, often shaped symbolically and served with tea.

A savory Japanese pancake made from wheat flour batter and customizable ingredients, cooked on a flat griddle.

A Japanese dish of ketchup-seasoned chicken rice wrapped or topped with a thin omelet.

Osechi is a traditional Japanese New Year meal served in stacked lacquered boxes, composed of symbolic dishes meant to convey wishes for health and prosperity.

A Japanese rice bowl dish with chicken, egg, scallion or onion, soy sauce, and stock, simmered together and served over rice.

Ramen is Japanese wheat noodles made with alkaline water, served hot in broth.

Sake is a Japanese alcoholic beverage made by fermenting polished rice.

Japanese buckwheat noodles, often blended with wheat flour, sliced from dough and served hot or cold.

A very thin wheat noodle, less than 1.3 mm wide, with documented roots in Japan by the late 14th century and earlier antecedents in Tang dynasty China.

A Japanese nabemono dish of thinly sliced beef and vegetables simmered at the table in a sweet-savory broth, served with raw egg dip.

A Japanese street food cake shaped like a red sea bream, filled with sweet adzuki bean paste and cooked in a fish-shaped mold.

A Japanese street food of octopus-filled batter balls, brushed with sauce and garnished with seaweed and bonito flakes.

A Japanese grilling technique using a soy-mirin-sugar glaze, historically rooted in the Edo period and later adapted in Seattle.

Udon is a thick wheat-flour noodle from Japanese cuisine, served hot or chilled in broth or with toppings.

Yakiniku is Japanese grilled meat, typically bite-size beef or offal cooked tableside on a grill.

A Japanese stir-fried noodle dish using wheat-based Chinese-style noodles, pork, cabbage, and Worcestershire-style sauce.

Skewered chicken grilled over charcoal and seasoned with salt or tare sauce.

A Japanese confection of red or white bean paste, agar, and sugar, sold in blocks and sliced for eating.

A Japanese New Year soup with mochi rice cakes, boiled with miscellaneous ingredients.