List of Japanese dishes

Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.

Rice dishes (ご飯物)

steamed rice with furikake topping

Onigiri

• Gohan or Meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/meshi (昼御飯, 昼飯, lunch), and Ban gohan/meshi (晩御飯, 晩飯, dinner). Also, raw rice is called kome (米, rice), while cooked rice is gohan (ご飯, [cooked] rice). Nori (海苔), and furikake (ふりかけ) are popular condiments in Japanese breakfast. Some alternatives are:
• Curry rice (karē raisu カレーライス): Introduced from the UK in the late 19th century, "curry rice" is now one of the most popular dishes in Japan. It is much milder than its Indian counterpart.
• Chāhan (炒飯): fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived
• Genmai gohan (玄米御飯): brown rice
• Hayashi rice (ハヤシライス^?): thick beef stew on rice
• Kamameshi (釜飯): rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
• Mochi (餅): glutinous rice cake
• Mugi gohan/Mugi meshi (麦御飯, 麦飯): white rice cooked with barley
• Ochazuke (御茶漬け): hot green tea or dashi (出汁) poured over cooked white rice, often with various savory ingredients such as umeboshi (梅干) or tsukemono (漬物).
• Okowa (おこわ): cooked glutinous rice
• Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō
• Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches.
• Sekihan (赤飯): white rice cooked with azuki beans^[1] (小豆) to Glutinous rice. (literally red rice)
• Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
• Tamago kake gohan (卵掛け御飯): Rice with a raw egg

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  Chazuke
  
• 

  Sekihan
  
• 

  Omurice
  

Rice porridge (お粥)

• Kayu or Okayu (粥, お粥) is a rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals.
• Zosui (Zōsui, 雑炊) or Ojiya (おじや) is a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice.

• 

  Nanakusa-gayu
  
• 

  Zosui
  

Rice bowls (どんぶり)

A one-bowl dish, consisting of a donburi (どんぶり, 丼, big bowl) full of hot steamed rice with various savory toppings:

• Gyūdon: (牛丼): donburi topped with seasoned beef
• Katsudon (カツ丼): donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
• Oyakodon (親子丼): donburi topped with chicken and egg (or sometimes salmon and salmon roe) (literally Parent and Child bowl)
• Tekkadon (鉄火丼): donburi topped with tuna sashimi
• Tendon: (天丼): donburi topped with tempura (battered shrimp and vegetables)
• Unadon: (うな丼, 鰻丼): donburi topped with broiled eel with vegetables

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  Katsudon
  
• 

  Oyakodon
  
• 

  Tendon
  

Sushi (寿司)

A sushi platter

Sushi (寿司, 鮨, 鮓) is a vinegared rice topped or mixed with various fresh ingredients, usually seafood or vegetables.

• Nigiri-zushi (握り寿司): This is sushi with the ingredients on top of a block of rice.
• Maki-zushi (巻き寿司): Translated as "roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.
  • Temaki orTemaki-zushi (手巻き、手巻き寿司): Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
• Chirashi-zushi (ちらし寿司) or Bara-zushi (バラ寿司): Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.
• Inari-zushi (稲荷寿司, お稲荷さん): Fried tofu packet stuffed with sushi rice (no fillings)
• Oshi-zushi (押し寿司):
• Mehari-zushi (めはり寿司):

Other staples

Noodles (men-rui, 麺類)

Noodles (麺類) often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.^{[citation needed]}

Kamo nanban: Soba with sliced duck breast, negi (scallions) and mitsuba

• Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
  • Soba (蕎麦, そば): thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below).
    • Zaru soba (ざるそば): Soba noodles served cold
  • Udon (うどん): thick white wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
    • Miso-nikomi-Udon (味噌煮込みうどん): hard udon simmered in red miso soup.
  • Somen (素麺, そうめん): thin white wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.

Ramen

• Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
  • Ramen (ラーメン): thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as Shina-soba (支那そば) or Chuka-soba (中華そば) (both mean "Chinese-style soba")
  • Champon (ちゃんぽん): yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
  • Hiyashi chuka (冷やし中華): thin, yellow noodles served cold with a variety of toppings, such as cucumber, tomato, ham or chicken, bean sprouts, thin-sliced omelet, etc., and a cold sauce (soy sauce based, sesame based, etc.). The name means "cold Chinese noodles."
• Okinawa soba (沖縄そば): thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
• Yaki soba (焼きそば): Fried Chinese noodles
• Yaki udon (焼きうどん): Fried udon noodles