Nourriture et plats

bento — a single-portion meal in a box. donburi — a Japanese “rice bowl” dish with various toppings. gyoza — a Japanese dumpling. izakaya — a Japanese pub or bar that serves small, shareable dishes. karaage — Japanese deep-fried chicken. kushikatsu — Deep-fried skewered meat or vegetables. miso — a traditional Japanese seasoning paste made from fermented soybeans. okonomiyaki — a savory Japanese pancake. omakase — a multi-course meal where the chef chooses the dishes. onigiri — a rice ball, often with a filling and wrapped in nori. ramen — a Japanese noodle soup dish. shabu-shabu — a Japanese hot pot dish where meat is swished in broth. sushi — the rice with raw-fish-on, mostly shaped by hands, or rolled with seaweed. nigiri — Sushi with a single slice of fish on top of rice. sashimi — Thinly sliced raw fish or meat served without rice. maki — a type of sushi roll with rice and fillings wrapped in seaweed. temaki — a cone-shaped sushi roll. sukiyaki — a Japanese hot pot dish of thinly-sliced beef and vegetables. takoyaki — a ball-shaped snack filled with octopus. tempura — a Japanese fritter. teppanyaki — a Japanese style of hotplate cooking. tonkatsu — a Japanese deep-fried breaded pork cutlet. tsukemen — a type of ramen where noodles are served separately for dipping. onigiri — a rice ball, often with a filling and wrapped in nori. yakisoba — a stir-fried noodle dish. yakitori — a Japanese shishkabob. yakizakana — Grilled fish, a common part of a set meal. Ingredients and sauces edit daikon — a large, white radish. dashi — a fundamental Japanese stock. ebi — Shrimp. edamame — Immature soybeans in the pod. gohan — The Japanese word for cooked rice. kani — Crab. katsu — a deep-fried cutlet of meat. kombu — a type of edible kelp used to make dashi. maguro — Tuna. mirin — a sweet rice wine for cooking. nori — Dried seaweed sheets used for sushi. ponzu — a citrus-based soy sauce. sake — Salmon. sake — a Japanese rice wine. sanshō — Japanese pepper satsuma — Japanese satsuma mandarin. shio — Salt, often a seasoning option for yakitori. tako — Octopus. tamago — The Japanese word for egg, often a layered omelet. tare — a sweet soy-based sauce for grilling or dipping. teriyaki — a sweet, soy-based glaze. tofu — a food made from coagulated soy milk. unagi — Freshwater eel. wasabi — green mustard yuzu — a Japanese citrus fruit. Noodle types edit udon — Japanese wheat noodles. soba — Japanese buckwheat noodles. sōmen — Japanese vermicelli. harusame — Thin, translucent glass noodles. Desserts and sweets edit anko — a sweet red bean paste used as a filling. mochi — a sticky rice cake. daifuku — a small mochi stuffed with a sweet filling. matcha — Powdered green tea, used in many desserts. taiyaki — a fish-shaped cake, typically filled with red bean paste. wagashi — a general term for traditional Japanese confections. Beverages edit hojicha — Roasted green tea matcha — Powdered green tea. ocha — a general term for tea, often referring to green tea. sencha — Whole leaf green tea. ramune — a carbonated soft drink in a unique bottle.

https://en.wiktionary.org/wiki/Appendix:Menus/Japanese