What are some japanese foods?!
What are some japanese foods?
and i mean other than sushi, ramen, natto, dango, or onigiri. and if you can please post what they are.
Answers: JAPANESE FESTIVAL FOODS:
Botamochi (sticky rice dumpling with sweet azuki paste): Spring equinox.
Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival.
Hamo (a kind of fish) and somen: Gion Festival.
Osechi: New Year.
Sekihan, literally "red rice", rice cooked with adzuki: celebration in general.
Soba: New Year's Eve. This is called toshi koshi soba (ja:年越しそば) (literally "year crossing soba").
Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.
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Chirashi
Domburi
Gomaae
Gyoza
Hijiki
Korokke
Mushrooms
Naganegi
Nikujaga
Okonomiyaki
Ramen
Rice
Sashimi
Seaweed
Shabu Shabu
Soba
Soya Bean
Sukiyaki
Sushi
Tempura
Tonkatsu
Udon
Yakitori
Wasabi udon- thick noodle, usually in soup
soba- thinner noodle, served cold sometimes
gyoza- also known as pot stickers in chinese places
tempura-fried goodness
all yummy
natto is gross hahaha udon, soba, yakitori, sake, miso, gyoza, tempura, and many more. Shiso Tempura
1 cup rice flour
1/2 quart cold soda water
1 dozen shucked Maryland oysters
12 shiso leaves
Salt
1 head red leaf lettuce
1 tablespoon chopped Japanese pickled plum, umeboshi
Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown. Season with salt and place on a platter lined with lettuce leaves. Dot each with umeboshi.
Wine Suggestions: "J" Sparkling Wine, Sonoma County Kelham/Craig, Sauvignon Blanc, Oakville, Napa Valley, 1998 Wakatake, Daiginjo "Onikoroshi, Sake
Shabu Shabu
2 pounds prime quality, well-marbled beef, cut into paper-thin slices, each slice measuring 8 by 3 inches (freezing the meat for 20 minutes will facilitate slicing meat)
12 shiitake mushrooms, trimmed and wiped clean, halved, if large
6 long onions, or 8 to 10 scallions, cut diagonally into 1 1/2-inch lengths
2 cakes tofu, cut into 1 1/2-inch squares
6 leaves Napa or Chinese cabbage, shredded
1 cup grated giant white radish
1/2 cup minced scallion
1 1/2 quarts chicken stock
Dipping Sauces:
Soy-Ginger Sauce, recipe follows
Ponzu
Arrange the meat slices and vegetables separately on large round platters.
Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.
Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.
Dip meat and vegetables in dipping sauces.
When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.
Soy-Ginger Sauce:
1/2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup rice vinegar
2 green onions, finely chopped
2 teaspoons minced fresh ginger
1/2 teaspoon hot red pepper flakes
Whisk all ingredients together in a bowl.
Yield: 1 cup
Soba
7 to 8 ounces Japanese Buckwheat noodles
1 tablespoon grated fresh ginger
3 scallions, thinly sliced
1/2 teaspoon anchovy paste, or to taste
1/2 cup soy sauce
1/2 cup Mirin or dry sherry
2 tablespoons rice vinegar
Pinch of sugar
Pinch of salt
1/4 cup finely julienned carrot
1 sheet of Nori
Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy. Try some wasabi peas. They are my fav... ha ha! I asked a similar question. I know a really nice drink. Pocari sweat it is called. It isn't the sweat of anything, just the name it gets. It is an energy drink over there! 1. sashimi (raw fish or seafood)
2. domburimono (rice covered with one topping: boiled beef, chicken and egg, deep fried shrimp, or deep fried pork and egg)
3. tempura (deep fried seafood or vegetables)
4. sukiyaki (stew of vegetables, beef, tofu, noodles, soy sauce)
5. shabushabu (slices of beef and vegetables cooked in a pot of boiling water, tofu, sesame sauce)
6. okonomiyaki (pancake: chopped vegetables with meat or seafood, mixed with batter, mayonaise, special sauce)
7. yakitori (broiled chicken: including heart, liver, cartilage are cooked on skewers) whale, rhino, just about anything they can kill that doesnt live in Japan with the possible exception of dolphins which they kill in their own waters for unscientific reasons sukiyaki,teppanyaki,teriyaki, fish miso!