Popular ramen
Ramen are typically categorized according to their soup base, although variations that combine the different bases are not uncommon. The main types of soup are:
Ramen are typically categorized according to their soup base, although variations that combine the different bases are not uncommon. The main types of soup are:
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Tonkotsu (豚骨, Pork Bone)
Particularly popular around Kyushu, tonkotsu ramen is made of pork bones which have been boiled down until they dissolve into a cloudy white broth. The thick, creamy soup is also often flavored with chicken broth and pork fat.
Shoyu (醤油, Soy Sauce)
Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region.
Miso (味噌, Soybean Paste)
Miso ramen soup is flavored with soybean paste (miso), resulting in a thick, brown soup with a rich, complex flavor. The style originated in Hokkaido where the long cold winters spurred the need for a heartier type of ramen soup, but it has spread to the point where it can be found pretty much anywhere in Japan.
Shio (塩, Salt)
Shio ramen soup is a light, clear broth seasoned with salt. It is typically made from chicken broth, but may also be flavored with other meats such as pork.
Particularly popular around Kyushu, tonkotsu ramen is made of pork bones which have been boiled down until they dissolve into a cloudy white broth. The thick, creamy soup is also often flavored with chicken broth and pork fat.
Shoyu (醤油, Soy Sauce)
Shoyu ramen soup is a clear, brown broth flavored with soy sauce (shoyu). The soup is usually made of chicken broth but often contains other meats such as pork, beef or fish depending on the region.
Miso (味噌, Soybean Paste)
Miso ramen soup is flavored with soybean paste (miso), resulting in a thick, brown soup with a rich, complex flavor. The style originated in Hokkaido where the long cold winters spurred the need for a heartier type of ramen soup, but it has spread to the point where it can be found pretty much anywhere in Japan.
Shio (塩, Salt)
Shio ramen soup is a light, clear broth seasoned with salt. It is typically made from chicken broth, but may also be flavored with other meats such as pork.
Popular Yakitori
Yakitori (焼き鳥) are grilled chicken skewers made from bite sized pieces of meat from all different parts of the chicken, such as the breasts, thighs, skin, liver and other innards. Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish commonly enjoyed together with a glass of beer.
Yakitori (焼き鳥) are grilled chicken skewers made from bite sized pieces of meat from all different parts of the chicken, such as the breasts, thighs, skin, liver and other innards. Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish commonly enjoyed together with a glass of beer.
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NegimaNegima (ねぎま) is one of the most popular types of yakitori and consists of pieces of chicken (usually thigh meat) skewered with pieces of leek in between.
MomoMomo (もも) refers to the thigh meat, so momo skewers are made up of pieces of chicken thigh.
TsukuneTsukune (つくね) are meatballs made of minced chicken, egg, vegetables and spices. They are typically formed into multiple small balls or made into one long patty.
TorikawaTorikawa (とりかわ), sometimes called just kawa (かわ), are strips of fatty chicken skin, which have been grilled until crispy.
TebasakiTebasaki (手羽先) are chicken wings which have been grilled to a crispy golden brown. They are often served in pairs.
RebaReba (レバー) are skewered chicken livers, named after the German word for liver
NankotsuNankotsu (なんこつ) is the cartilage taken from the keel bone between the chicken breasts. Nankotsu has very little meat attached, but the cartilage has a crunchy texture and contains lots of collagen.
MomoMomo (もも) refers to the thigh meat, so momo skewers are made up of pieces of chicken thigh.
TsukuneTsukune (つくね) are meatballs made of minced chicken, egg, vegetables and spices. They are typically formed into multiple small balls or made into one long patty.
TorikawaTorikawa (とりかわ), sometimes called just kawa (かわ), are strips of fatty chicken skin, which have been grilled until crispy.
TebasakiTebasaki (手羽先) are chicken wings which have been grilled to a crispy golden brown. They are often served in pairs.
RebaReba (レバー) are skewered chicken livers, named after the German word for liver
NankotsuNankotsu (なんこつ) is the cartilage taken from the keel bone between the chicken breasts. Nankotsu has very little meat attached, but the cartilage has a crunchy texture and contains lots of collagen.
Popular Dishes
The Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese dishes are listed below. They are categorized below into rice dishes, seafood dishes, noodle dishes, hot pot dishes, meat dishes, soybean dishes
The Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese dishes are listed below. They are categorized below into rice dishes, seafood dishes, noodle dishes, hot pot dishes, meat dishes, soybean dishes
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Kare Raisu (Curry Rice)
Kare Raisu is cooked rice with a Japanese curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish
Fried Rice (Chahan)
Fried rice, or chahan, is a dish that was originally introduced from China. There are an infinite variety of ingredients that can be added to fried rice. Some common ones are peas, egg, green onions (negi), carrots and pork
Donburi
Donburi refers to a bowl of plain, cooked rice with some other food on top of it. Donburi are served at specialty restaurants, but they are also common at many other types of restaurants. Some of the most popular varieties are gyudon (stewed beef), katsudon (tonkatsu), tendon (tempura), oyakodon (chicken and egg), tekkadon (maguro) and kaisendon (raw seafood).
Sashimi
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soy sauce and wasabi.
Yakizakana
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way, including mackerel (saba), salmon (sake), mackerel pike (sanma), horse mackerel (aji), Okhotsk atka mackerel (hokke), sea bream (tai) and sweetfish (ayu).
Miso Soup
Miso soup is made by dissolving miso paste in fish stock (dashi). Common additions include wakame seaweed, small pieces of tofu, and sliced aburaage, etc. A bowl of miso soup is part of most traditional Japanese meals.
Bento
Bento, or boxed meals, are inexpensive, single portion take-out meals served in a box. They usually consist of small portions of meat, vegetables, fish or pickles together with rice. Bento come in both hot and cold varieties
Gyoza
Gyoza are dumplings stuffed with a filling made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. Japanese gyoza are usually prepared by frying them, and they are commonly served as a side dish to ramen.
Kare Raisu is cooked rice with a Japanese curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish
Fried Rice (Chahan)
Fried rice, or chahan, is a dish that was originally introduced from China. There are an infinite variety of ingredients that can be added to fried rice. Some common ones are peas, egg, green onions (negi), carrots and pork
Donburi
Donburi refers to a bowl of plain, cooked rice with some other food on top of it. Donburi are served at specialty restaurants, but they are also common at many other types of restaurants. Some of the most popular varieties are gyudon (stewed beef), katsudon (tonkatsu), tendon (tempura), oyakodon (chicken and egg), tekkadon (maguro) and kaisendon (raw seafood).
Sashimi
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soy sauce and wasabi.
Yakizakana
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way, including mackerel (saba), salmon (sake), mackerel pike (sanma), horse mackerel (aji), Okhotsk atka mackerel (hokke), sea bream (tai) and sweetfish (ayu).
Miso Soup
Miso soup is made by dissolving miso paste in fish stock (dashi). Common additions include wakame seaweed, small pieces of tofu, and sliced aburaage, etc. A bowl of miso soup is part of most traditional Japanese meals.
Bento
Bento, or boxed meals, are inexpensive, single portion take-out meals served in a box. They usually consist of small portions of meat, vegetables, fish or pickles together with rice. Bento come in both hot and cold varieties
Gyoza
Gyoza are dumplings stuffed with a filling made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. Japanese gyoza are usually prepared by frying them, and they are commonly served as a side dish to ramen.
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