Traditional Japanese cuisine?!

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As you can see below, each mealhave vegetables, meat (during lunch) or seafood (often during dinner and breakfast), egg, milk. It is a well balance and healthy diet.

A traditional Japanese diet are as fellow

Breakfast
A traditional Japanese breakfast consists of steamed rice, miso soup, and various side dishes such as tsukemono pickles, steam vegetables, tamagoyaki and natto. Main dishes are broiled/grilled fish, sometime it will replace by omelets or other western dishes.

Lunch
Popular Japanese lunch dishes are rice bowls and various noodles. For example, beef bowls, soba noodles, ramen noodles, and udon noodles are popular.
Most student, even workers bring bento (lunch boxes) to school or work. During lunch time, student will compare to see who got the best bento. Homemade bento is a way to show how much they care about the person they made for.
In high school, its almost a competition almond girls to see who can made the best one, they will also made a extra one for their "love one"
But no matter what, bento will always include starch, meat, veg, juice/milk. Most school don't have soda machine, pop are pretty much off limit.

For working adult, they will ether bring bento (some might purchase from the store), or go out for lunch, most of the time are Donburi (rice bowl), Ramen, or lunch set.

Dinner
Dinner is the main meal in a day. The basic consists of steamed rice, soup, and various side dishes such as vegetable, tamago. Main dishes are not limit to Japanese but it could be from Italian, Chinese, French and American.

There is no such thing as dessert in Japan, Japanese eat "sweet" as snack through out the day, item such as cakes, ice cream, crapes, rice craker.

As for Kaiseki or kaiseki ryōri is the Most traditional form of Japanese dinner, it mean "cuisine for a get-together" as a banquet meal where the main beverage is sake (Japanese rice wine), and the "bosom-stone" cuisine as the simple meal served in chanoyu. To distinguish between the two in speech and if necessary in writing, the chanoyu meal may be referred to as "tea" kaiseki, or cha-kaiseki.

In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. Only the freshest seasonal and local ingredients are used and are prepared in ways that aim to enhance their flavor.

Originally, kaiseki comprised a bowl of miso soup and three side dishes, but now it have since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course[7], in addition to other dishes at the discretion of the chef.

The gerenal order are as fellow
Sakizuke (先付): an appetizer similar to the French amuse-bouche.
Hassun (八寸): the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukōzuke (向付): a sliced dish of seasonal sashimi.
Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono (蓋物): a "lidded dish"; typically a soup.
Yakimono (焼物): Broiled seasonal fish.
Su-zakana (酢肴): a small dish used to clean the palate, such as vegetables in vinegar.
Hiyashi-bachi (冷し鉢): served only in summer; chilled, lightly-cooked vegetables.
Naka-choko (中猪口): another palate-cleanser; may be a light, acidic soup.
Shiizakana (強肴): a substantial dish, such as a hot pot.
Gohan (御飯): a rice dish made with seasonal ingredients.
Kō no mono (香の物): seasonal pickled vegetables.
Tome-wan (止椀): a miso-based or vegetable soup served with rice.
Mizumono (水物): a seasonal dessert; may be fruit, confection, ice cream, or cake.

Another form of keiseki are call Cha-kaiseki whick are use during Japanese tea ceremony. The basic constituents of a cha-kaiseki meal are the ichijū sansai or "one soup, three side dishes", and the rice, plus the following: suimono, hassun, yutō, and kōnomono. The one soup referred to here is usually miso soup, and the basic three side dishes are the following: some kind of sashimi, simmered foods, pickles that accompany the yutō.

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Name of food

Mozuku : a type of seaweed primarily from Okinawa
Idako: baby octopus
Sazae Tsuboyaki: turban shell grilled in its own shell with kombu
Sanma: pike mackerel
Engawa: halibut fin muscle
Kohada: gizzard shad
Yude Ebi Supu: boiled shrimp soup
Sunagimo: Gizzard
Hamachi Kama: neck of yellowtail, prized portion of the collar and/or "cheek" because of the rich flavor
Nikogori: jellied fish
Mejina: black fish or nibbler
Iwashi: sardine
Konbujime: type of treatment in which "food item" is placed inside wet kombu in order to become infused with the kelp's flavor
Junsai: a summer delicacy in Japan. The plant is a member of the water lily family

A typical Japanese meal consists of rice, soup, a main dish and two or more side dishes. The dishes are served in individual small bowls or on plates and eaten with chopsticks. Soup is served together with all the other dishes rather than as a starter as in Western-style dining. Desserts are sometimes served, but usually just consist of some fruit, which is eaten after the meal. Green Tea is usually drunk throughout the meal, but deer and sake are also enjoyed together with the meal.

Japanese Meals http://japan-australia.blogspot.com/2011…

The traditional Japanese meal or banquet is divided into consecutive courses according to the method of preparation. For example, a grilled dish comes before a steamed dish, and a steamed dish before simmered foods, and so on. The bare minimum of the meal consists of miso soup, rice and pickles (tsukemono).

The Japanese meal is a symphony of flavour, colour, texture and seasonal produce. It is fresh and prepared so that the foods natural flavour is enhanced. The traditional basic formula of a Japanese meal is “soup and three”. That is soup and three main dishes as follows:

1. Fresh, uncooked fish (sashimi)
2. A grilled dish (yakimono)
3. A simmered dish (nimono)

These dishes will be followed by boiled rice, pickles, tea and fresh fruit as dessert.

The following is an outline of a complete traditional Japanese meal or banquet.

BEGINNING
Appetizer (zensai)
Clear soup (suimono)
Fresh, uncooked fish (sashimi)

MIDDLE
Grilled foods (yakimono)
Steamed foods (mushimono)
Simmered foods (nimono)
Deep-fried foods (agemono)
Vinegared or Dressed salad (sunomono)

END
Boiled rice (gohan) *
Miso soup (miso-shiru) * served together
Pickles (tsukemono) *
Green tea (ryokucha)
Fresh fruit

Traditional Japanese Meal http://japan-australia.blogspot.com/2010…

Japan Australia Blog
http://japan-australia.blogspot.com/2011…

I can only name some general Japanese dishes. Many of their dishes contain bonito flakes, kelp, shiitake mushrooms, and sake.
Bento boxes, natto (fermented beans), ramen, tofu, katsudon and some others.
Here's a youtube channel. I learned Japanese food is not all just sushi.

http://www.youtube.com/user/cookingwithd…

Breakfast: Normal Japanese food. Or western. (toast and such)
Lunch: noodles are very popular.

Names of some food: Tempura: deep freind vegetables and seafood.

i dont have alot haha

Rice is popular.

I have a japanese book right by me, so why not answer some question about it. !

the eat fish

tip:

try posting this question on answers japan