PRICES GO UP AT THE GATE
It is customary to say itadakimasu (lit. "I receive") before starting to eat a meal, and gochisōsama deshita, ごちそうさまでした (lit. "It was a feast") to the host after the meal and the restaurant staff when leaving.
Before eating, most dining places will provide either a hot towel or a plastic-wrapped wet napkin. This is for cleaning of the hands prior to eating and not after. It is rude to use them to wash the face or any part of the body other than the hands.
The rice or the soup is eaten by picking the relevant bowl up with the left hand and using chopsticks with the right, or vice-versa if you are left handed. Traditionally, everyone holds chopsticks in their right hand and the bowl in their left – this avoids running into each others' arm when sitting close together – and this is safest in formal situations, but left-handed eating is more acceptable today. Bowls of soup, noodle soup, donburi or ochazuke may be lifted to the mouth but not white rice.
Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In particular, soy sauce should never be poured onto rice or soup. Noodles are slurped.
Chopsticks are never left sticking vertically into rice, as this resembles incense sticks (which are usually placed vertically in sand) during offerings to the dead. Using chopsticks to spear food or to point is also frowned upon. It is also very bad manners to bite on your chopsticks.
When taking food from a communal dish, unless they are family or very close friends, turn the chopsticks around to grab the food; it is considered more sanitary. Better, have a separate set of chopsticks for the communal dish.
If sharing with someone else, move it directly from one plate to another. Never pass food from one pair of chopsticks to another, as this recalls passing bones during a funeral.
Eat what is given
It is customary to eat rice to the last grain. Being a picky eater is frowned upon, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host.
Even in informal situations, drinking alcohol starts with a toast (kanpai, 乾杯) when everyone is ready. It is not customary to pour oneself a drink; but rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
the above are quick points. following link expands further:
For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes.
A bowl of plain cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings.
Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.
Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.
During the Edo period, "sushi" refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:
Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.
Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the topping, covers it with sushi rice, and presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and cut into bite-sized pieces.
Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice. It can resemble domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.
A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).
Donburi is a general term for "bowl". However, it also popularly refers to a bowl of cooked rice with some other food served on top of it. There exist a variety of donburi dishes, differing in their toppings. Some of the most popular ones are listed below:
Oyakodon (Oyako Donburi) ~ Mother and Child Donburi
The name of this popular donburi dish comes from its two main ingredients, chicken and egg. Very rarely, you may also encounter an Oyakodon featuring salmon and ikura (salmon eggs). OYAKO-DON, literally "parent-and-child donburi", is a Japanese donburi, or rice bowl dish, in which chicken, egg, green onion, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and other traditional Japanese restaurants.
Katsudon (Tonkatsu Donburi) ~ Pork Cutlet Donburi
Katsudon is served with tonkatsu (deep fried breaded pork cutlet), egg and onions on top of the rice.
Gyudon (Gyuniku Donburi) ~ Beef Donburi
Gyudon, a bowl of cooked rice with beef, is very popular as an inexpensive type of fast food served at chain stores across the country.
Tendon (Tempura Donburi) ~ Tempura Donburi
Tempura are deep fried pieces of battered seafood and vegetables. Various tempura pieces are dipped into a soya based sauce before served on top of the rice.
Unadon (Unagi Donburi) ~ Eel Donburi
The eel is grilled and prepared in a thick soya based sauce before served on top of the cooked rice.
Tekkadon (Tekka Donburi) ~ Tuna Donburi
The topping of Tekkadon is raw tuna (maguro). It is served with strips of nori seaweed and sometimes ground yamaimo.
Besides the donburi dishes introduced above, there exist many more donburi varieties.
Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores.
Yaki Onigiri (Grilled Rice Balls) Lightly firm them up with salted, wet hands for a flavor boost. You can grill them on an indoor fish grill (shown here), a grilling rack placed directly on a gas burner, an outside gas or charcoal grill, inside grill pan, skillet etc.
With heat now reduced to low, lightly brush the browned top with soy sauce and turn it over so that it heats through. Brush the other browned side with soy sauce, and turn it over again so that both sides have been grilled once plain, and grilled once with soy sauce. If you like, you can also brush the sides with soy sauce and grill those as well. The onigiri should now be crusty with a crisp outside crust.
Bentō (弁当 or べんとう) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. Containers range from disposable mass produced to hand crafted lacquerware. Although bento is readily available in many places throughout Japan, including convenience stores, bento shops (弁当屋 ,bentō-ya), train stations, and department stores, it is still common for Japanese homemakers to spend considerable time and energy producing an appealing boxed lunch.
Bento can be very elaborately arranged. Contests are often held where homemakers can compete for the most aesthetically pleasing arrangements. The food is often decorated to look like people, animals, or characters and items such as flowers and plants. This style of elaborate bento is called kyaraben.
Kyaraben or charaben (キャラ弁), a shortened form of character bento (キャラクター弁当, kyarakutā bentō), is a style of elaborately arranged bento which features food decorated to look like people, characters from popular media, animals, and plants. Japanese homemakers often spend considerable time devising their children's meals including their boxed lunches.
Originally, a decorated bento was intended to arouse interest from children in their food and to encourage a wider range of eating habits. It has now evolved to the point where national contests are held, from which kyaraben artists can gain fame and become invited seminar speakers and authors on the subject.
A contest is being held now on "Learn Japanese Language!!" where we just may discover our next great bento artist!!
Kare Raisu snow_san's favorite dish!!! yummy 4 my tummy!! kee kees!!
Kare Raisu (Curry Rice) is cooked rice with a 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, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.
Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice.
Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. It is a suitable dish for using left over rice.
Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily.
Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed.
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 soya sauce and wasabi.
Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi.
Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Some of the most popular kinds of sashimi are:
Toro: Fatty Tuna
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.
There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity.
Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.
Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings.
Ramen it's everyone's favorite!! "oodles of noodles!!"
Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time. Ramen noodles are about as thin as spaghetti and are served in a soup that varies based on region, city and even specific vendor. Ramen's popularity stems in part from the fact that it is so inexpensive and widely available, making it an ideal option for budget travelers. In addition to freshly prepared ramen at ramen ya, supermarkets and convenience stores offer a large selection of instant ramen bowls.
Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold and are considered a summer speciality.
Sōmen (素麺) are very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is that sōmen is stretched while hiyamugi and udon are cut.
Sōmen are usually served cold with a light flavored dipping sauce or tsuyu. The tsuyu is usually a katsuobushi-based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer, sōmen chilled with ice is a popular meal to help stay cool.
"nagashi sōmen" (流しそうめん flowing noodles) Somen are put in water flowing along a long bamboo gutter. You catch the noodles with your chopsticks, dip them in a cool broth, and eat them.
Sōmen served in hot soup is usually called "nyumen" and eaten in the winter, much like soba or udon are.
Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.
Hiyashi chūka (lit. "chilled Chinese") is a Japanese dish consisting of chilled ramen noodles with various toppings served in the summer. Toppings are usually colorful cold ingredients and a tare sauce.
Popular toppings are strips of tamagoyaki (egg), carrot, cucumber, ginger, ham, and chicken. It may also contain barbecued pork. The tare sauce is usually made from water, rice vinegar, soy sauce, sugar, sesame oil, sesame seeds.
Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.
Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, along with vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten. Shabu-shabu is more savory and less sweet than sukiyaki.
Chanko nabe is traditionally the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.
Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes.
Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare).
Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo). Mixture of thinly sliced beef, onions and potatoes all boiled together in a sweet savory sauce. Serve this with a big bowl of rice and you're set.
Nikujaga does not seem typically Japanese since the main ingredients niku (meat) and jagaimo (potatoes) are historically not traditional Japanese foodstuffs. But Nikujaga is a popular meal especially at home. It is a typical "mother's taste" meal. The taste of Nikujaga may surprise you because of the ingredients sugar and soya sauce, and I am sure that the surprise will be a positive one.
Soya Bean Dishes
Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten. To prepare yudofu, simmer kombu seaweed in plenty of water in a large pot. Cut fairly soft tofu into good-sized blocks and then add to the pot. When eating, dip the tofu in a sauce or broth containing soy sauce. Yudofu, so simple to make, is often eaten in Japanese homes, and Kyoto has many restaurants specializing in it.
Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten. There is something amazing about frying something, then purposely making them soggy again by dousing them with dashi..... The Tofu Crust sucks the Dashi broth like a sponge, so each bite is pure heaven!
A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.
A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.
Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.
Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.
Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.
Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally.
Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
Okonomiyaki is a popular pan fried food that consists of batter and cabbage. Selected toppings and ingredients are added which can vary greatly (anything from meat and seafood to wasabi and cheese). This variability is reflected in the dish's name; "okonomi" literally means "to one's liking". The dish is available all over Japan, but is most popular in the west, particularly the cities of Hiroshima and Osaka.
Okonomiyaki is sometimes translated into English as "As-you-like-it Pancake". However, this may be misleading. Though it does consist of batter cooked on a griddle, okonomiyaki has nothing of the sweetness of fluffiness of pancakes, not to mention that it is usually filled with octopus, shrimp, pork, yam or kimchi. A more accurate comparison, which is also made, is between okonomiyaki and pizza.
In Japan, people usually eat okonomiyaki at restaurants that specialize in the dish. At some of these restaurants the dining tables are each equipped with an iron griddle ("teppan"), and customers are given the ingredients to cook the meal themselves As this can be rather daunting, the stages of cooking are enumerated below. Information about regional variations can be found thereafter.
The batter and the ingredients that were ordered will usually be brought in a bowl. The customer is able to see that everything that was ordered is there, and that it is all fresh and of a good quality.
The batter and ingredients are mixed together thoroughly so that everything is evenly distributed.
After making sure the gas is on and applying oil to the cooking surface, the mixture is poured onto the hot griddle. Short metal spatulas are used to shape the batter into a circle.
Once one side of the okonomiyaki has been sufficiently cooked, the spatulas are used one in each hand to flip it onto the other side. This is the most difficult part of the process, and one needs to make sure that the okonomiyaki has been cooked through enough to hold together.
When both sides of the okonomiyaki are cooked the toppings are added. The first layer is the okonomiyaki sauce, which looks and tastes like Worcestershire sauce. The sauce is applied to the Okonomiyaki with a brush.
Mayonnaise (kept in a tall, clear squeeze bottle) is added to the okonomiyaki, usually in zigzagging lines. Because mayonnaise is a relatively new addition to okonomiyaki, there are a few stores that do not have it available.
Shavings of smoked benito called katsuobushi are placed on the okonomiyaki with wooden pincers. Because of the heat, the fish shavings move and contort when put on the okonomiyaki.
Small flakes of aonori, a dried seaweed, are sprinkled over the okonomiyaki with a little spoon. The aonori is usually stored right beside the katsuobushi.
The last step is the most enjoyable; eating the okonomiyaki! The spatulas are used to break off pieces to eat, and because the okonomiyaki is left on the griddle while eating, every bite is "fresh off the grill".
For people who would rather enjoy okonomiyaki without getting involved in the cooking process, there are also more traditional restaurants, where the okonomiyaki are prepared by the chef and served ready to eat. Okonomiyaki is also quite easy to make at home. The batter consists of only flour, water, eggs and cabbage.
As mentioned earlier, there are two main variations of okonomiyaki; Kansai Style (also called Osaka Style), and Hiroshima Style. The cooking steps above are for the Kansai Style, which is the style of okonomiyaki most commonly found in Japan.
When making okonomiyaki in the Hiroshima Style, the ingredients are not mixed together. Instead, the batter is cooked like a thin crepe and the ingredients are cooked separately. When everything is done the ingredients are placed on the crepe, the toppings are added, and the okonomiyaki is served. Yakisoba noodles are a distinctive ingredient of Hiroshima style okonomiyaki, and are usually included.
Noodles and ingredients being cooked separately from the batter
Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough. It is filled with cabbage, and a variety of things such as eggplant and pork, shrimp, corn, squid, noodles or rice, cheese, kimchi (spicy cabbage salad). When it's ready, you eat it with tiny spatulas or chopsticks.
Takoyaki (literally fried or baked octopus) is a popular Japanese dumpling made of batter, diced or whole baby octopus, tempura scraps (tenkasu), pickled ginger, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings).
Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside.
Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.
verbage courtesy japan-guide.com / pics flickr
♥~♥ SWEETS!! OKASHI!! おかし & SNACKS!! OYATSU!! おやつ ♥~♥
Japanese-style sweets (wagashi, 和菓子)
Amanatto Amanattō is a Japanese traditional confectionery that is made of azuki beans or other beans, covered with refined sugar after simmering with sugar syrup and drying.
Anmitsu A traditional Japanese dessert. They are small, jelly cubes made from agar, a white, translucent jelly made from seaweed, usually served with an, beans and various fruit. It can also be served with just a syrup and beans. A more modern version is the anmitsu topped with ice cream.
Dango Dango is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
Higashi Higashi is a type of wagashi, which is dry and contains very little moisture, and thus keeps relatively longer than other kinds of wagashi. Higashi are often served at Japanese tea ceremonies.
Kakigori Kakigōri is a Japanese dessert made from shaved ice flavored with syrup.
Popular flavors include: strawberry, cherry, lemon, green tea, grape, melon, "blue-Hawaii" sweet plum, and colorless syrup. Some shops provide colorful varieties by using two or more different syrups. To sweeten Kakigōri, condensed milk is often poured on top of it. It is nearly identical to a snow cone but can have a slightly rougher consistency and a spoon is almost always used. The traditional way of making kakigōri involves using a hand cranked machine to spin a block of ice over an ice shaving blade. However, electric ice shavers are most often used, though street vendors can still be seen hand-shaving ice blocks in the summer.
In addition to the streets, kakigōri is also sold in festivals, convenience stores, coffee shops, and restaurants. During the hot summer months, kakigōri is sold virtually everywhere in Japan. Some coffee shops serve it with ice cream and sweet bean paste. Convenience stores may also sell it already flavored and packaged similar to ice cream.
Kompeito Crystal sugar candy.
Manju Sticky rice surrounding a sweet bean center.
difference between manju and mochi
Manju dough is usually made from wheat flour and water but rice flour can be also used. (Baking powder could be added. ) It is typically filled with sweet bean paste and steamed, but some baked ones could be called manju, too. The bottom line is that the texture of the skin is rather cake-like.
The most traditional type of mochi is made by pounding steamed glutinous rice. But if you mix rice flour and water and heat it, it is also called mochi. The texture is elastic, sticky and slimy, maybe silky, so it’s totally different from manju. Mochi is such a versatile food. It can be chopped and thrown into soup dishes (which we cannot do with manju), or re-heated and eaten with soy sauce. It can be filled with sweet bean paste or dressed with sweet sauce.
Mochi Steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass.
Mochi is made by pounding steamed glutinous sweet rice in a large mortar, called the usu, with a wooden mallet called the kine. Mochi-tsuki is the Japanese term for the old-style method of pounding the steamed glutinous rice used to make mochi.
Taiyaki A fried, fish-shaped cake, usually with a sweet filling such as an: red bean paste.
Taiyaki (鯛焼き, , literally "baked sea bream") is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside.
Taiyaki is made using regular pancake or waffle batter. The batter is poured into a fish-shaped mold for each side. The filling is then put on one side and the mold is closed. It is then cooked on both sides until golden brown.
Taiyaki was first baked by a sweet shop Naniwaya in Azabu, Tokyo in 1909, and now can be found all over Japan, especially at food courts of supermarkets and Japanese festivals (祭, matsuri).
They are similar to imagawayaki (今川焼き), which are thick round cakes also filled with sweet azuki bean paste or custard.
Yokan is a tradional Japanese sweet, which is made of azuki beans, agar, and sugar.
Old-fashioned Japanese-style sweets (dagashi, 駄菓子)
Mizuame is a sweetener from Japan which is translated literally to 'water candy'. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey and can be a main ingredient in sweets.
Senbei (alternative spellings sembee, sembei, senbee) are Japanese crackers, made from rice. They come in various shapes, sizes, and flavors, usually savory but sometimes sweet. Senbei are often eaten with green tea as a casual snack and offered to visiting house guests as a courtesy refreshment.
Senbei are usually cooked by being baked or grilled, traditionally over charcoal. While being prepared they may be brushed with a flavoring sauce, often one made of shoyu and mirin. They may then be wrapped with a layer of nori. Alternatively they may be flavored with salt or so-called "salad" flavoring.
Western-style sweets (yōgashi, 洋菓子)
Yōgashi are Western-style sweets, but in Japan are typically very light or spongy.
Castella (カステラ ,Kasutera) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
Sweets bread (Kashi pan, 菓子パン)
Anpan Bread with sweet bean paste in the center.
Melonpan A large, round bun which is a combination of regular dough beneath cookie dough, with a sweet filling in between. It often (but not always) contains a melon-flavored cream, and its general shape is said to resemble that of a melon.
Kintoki Snow cone with azuki bean topping.
Pocky can be found in dozens of varieties such as chocolate, strawberry, and almond. Some of the more unusual flavors include the seasonal flavors of honey (spring) and kiwifruit mango (summer). The bittersweet version of chocolate Pocky is known as Men's Pocky. Regional flavors of Pocky include grape (Nagano), yūbari melon (Hokkaidō), giant mikan (tangerine, sold in the Kyūshū region), powdered tea azuki bean (Kyoto), Kobe wine (Kobe), and five-fusion berry (Goka). There are also such flavors as banana, coffee, caramel, marble royal milk tea, melon, milk, honey and milk, cream cheese, berry, sweet potato, coconut, crush (crunchy cracker pieces in chocolate), pineapple, pumpkin, hazelnut, kurogoma (black sesame), kinako (soy bean flour), marron, Brazilian pudding, mikan, blueberry, and green tea.
Special variations of Pocky include Decorer Pocky (which features extra decorative icing) and Mousse Pocky (which features extra thick, "creamy" mousse-like icing and is more exclusive). Unlike other Pocky variations, Mousse Pocky packages especially contain fewer pieces than regular Pocky with only nine pieces per pack.
Another variation of Pocky is the My Calorie Pocky (mai karorī pokkī), which has 1/4 the calories of regular chocolate Pocky.
A related product is Pretz, which is an unglazed version of Pocky, featuring flavors like tomato, pizza, and salad, as well as sweet flavors such as French toast.
and savin da BEST 4 last!! SATA ANDAGI!! snow_san favorite!! yummy 4 my tummy!!! kee kees!!
Sātā andāgī (サーターアンダーギー) are sweet deep fried buns of dough similar to doughnuts, native to Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Traditional Okinawan andagi is make by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried.
Sātā means "sugar", while andāgī or anda-agī means "deep fried" ("oil" (anda) + "fried" (agī)) in Okinawan. (Sātā and anda-agī are called satō and abura-age in Japanese.) It is also known as sātā andagī and sātā anragī.
Sata andagi are a part of Okinawan cuisine. Like most confectioneries from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese, although other sources say it simply is a derivative of a Chinese dish. They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.
verbage courtesy Wikipedia / pics flickr
hmmmm they all look so good *w* now im hungry xD
back in college! lots of fun ^^
wow thank you for sharing this
lol i want to live in Japan now because of all this food
animefrreak-chan!! i know wat u mean!! i have 2 keep from lookin at dis topic!!
it alwayz make me hungry 2!!! hahaaha kee kees!!
demo zenbu oishiisou ne!! (but it all looks so delicious huh!!)
wow thank you for sharing this
lol i want to live in Japan now because of all this food
i know!!! ahoy-chan!! u ready?!! let's go!!
It all looks so tasty all of it
but Norimaki, nigiri and onigiri are my faves
Wish I could find a place around here that sells that stuff. I would go there every week
If you miss me you can catch me here - > My blog: http://toshichi.tumblr.com/
OHMYGOD! totemo OISHIIIII!
Im sooo gonna try these foods when i go to JAPANN
How are you? :3
I really wanna try curry rice! i haven't tried it ;;;;;; but i will someday! it lookss so gooooooood
How are you? :3
I really wanna try curry rice! i haven't tried it ;;;;;; but i will someday! it lookss so gooooooood
anime_fighter-chan!! u have 2 try it!! it's totemo oishiii!! my favorite jpn dish!!
did u c the write-up i did on it?!! check out da "japanese dishes!!" topic!! it's easy 2 make!!
maybe u & okasan can make 2gether?!!
oh & if u do!! b sure take some pics and put up in da topic ok!! would luv 2 c!!
i want some !!! XD tommy, you did this on purpose cause you know i love food !
what about natto?