Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

「delicacy: 美味」

Sushi is a Japanese dish of prepared vinegared rice, accompanied by a variety of ingredients, such as seafood, often raw, and vegetables. Styles of sushi vary widely, but the one key ingredient is vinegared rice.

「vary: 変わる」「ingredient: 材料」

Nigirizushi consists of an oblong mound of sushi rice that a chef typically presses between the palms of the hands and a topping (the neta) draped over the ball. It is usually served with a bit of wasabi.

「oblong: 長方形の」「mound: 盛り上がったもの」「oval-shaped: 卵型の」「drape over: を覆う」

Norimaki, or sushi rolls, are a popular form of sushi in Japanese cuisine. They consist of vinegared rice, various ingredients such as seafood, vegetables, and sometimes tropical fruits, and a sheet of nori (seaweed) rolled together. The roll is then sliced into bite-sized pieces. There are various types of norimaki, including traditional rolls like Tekkamaki (tuna roll)and California Roll, each with its unique combination of ingredients.

「bite-sized: 一口サイズの」

Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried.

「batter: 衣をつける」

Green tea is a type of tea that is made from Camellia sinensis leaves and buds.
Tea seeds were first brought to Japan in the early 9th century by the Buddhist monks Saicho and Kūkai.

「Camellia sinensis: 茶の木(カメリアシネンシス)」

Sukiyaki is a Japanese dish where thinly-sliced beef is cooked in a soy source-based broth along with various vegetables such as tofu, mushrooms, and green onions. The ingredients are simmered in a shallow pot, and people often dip the cooked ingredients into a small bowl of raw, beaten eggs before eating.

「thinly-sliced: 薄切りの」「broth: 出汁」

Shabu-shabu (しゃぶしゃぶ) is a popular Japanese hot pot dish that involves cooking thinly-sliced meat and vegetables in a pot of boiling broth. The name “shabu-shabu” is an onomatopoeic term derived from the sound that is made when you swish the ingredients in the hot broth using your chopsticks.

「onomatopoeic term: 擬音語」「swish: さっと動かす」

Chanko-nabe is a hearty and nutritious hot pot dish that originated in Japan and is closely associated with sumo wrestlers. It is a one-pot meal that typically contains a variety of ingredients such as meat, seafood, vegetables, and tofu. The dish is known for its high protein content and is designed to provide substantial energy to sumo wrestlers who consume it as a staple part of their training diet.

Yakitori is a Japanese dish of skewered and grilled chicken. In Japanese, it’s written as 焼き鳥, combining “yaki” (grilled) and “tori” (chicken). The chicken is typically seasoned and cooked on skewers, making it a popular and flavorful choice in Japanese cuisine.

「skewer: くし」

Ramen is a popular noodle dish that originated in China and typically consists of Chinese-style wheat noodles served in a meat- or fish-based broth. It is often flavored with soy sauce or miso, and toppings commonly include sliced pork (chashu), bamboo shoots (menma), green onions, and a seasoned boiled egg. Ramen comes in various styles and regional variations.

Oden is a traditional Japanese winter dish consisting of various ingredients simmered in a flavorful broth. Common ingredients include daikon radish, konnyaku (yam cake), eggs, beef tendons, hanpen (fish cake), and chikuwa (fish cake). These ingredients are simmered in a unique broth, allowing them to absorb the rich flavors. Oden is commonly served at street vendors, izakayas (Japanese pubs), and is also enjoyed at home as a comforting and warming dish during the winter season.
「simmer: にる」

Udon is a type of thick wheat flour noodle commonly used in Japanese cuisine. It is often served hot in a clear broth or with a dipping sauce, but can also be served cold with various toppings. Udon noodles have a chewy texture and are a popular comfort food in Japan.
「broth: だし汁」

Soba noodles, made from buckwheat flour and water, are a staple of Japanese cuisine. They can be served hot or cold with a dipping sauce or in a broth, often garnished with green onions, tempura, or seaweed. Soba is prized for its nutty flavor and chewy texture, and it’s known for being gluten-free and nutritious.
「garnish: 飾り付ける」

Somen are thin Japanese noodles made from wheat flour. They’re typically served chilled and are a popular dish during hot summer months. Somen noodles are often dipped in a light soy-based sauce or broth before being eaten. They’re known for their delicate texture and are commonly garnished with toppings like shredded nori seaweed, sliced green onions, or grated ginger.
「shredded: きざまれた」「grated: おろし」

“Takoyaki is a Japanese snack food made from a batter filled with octopus pieces, tempura scraps, pickled ginger, and green onion, cooked in a special molded pan to create small, round balls. It is typically served hot and topped with takoyaki sauce, mayonnaise, bonito flakes, and dried seaweed flakes.”
「batter: 生地」「bonito flakes: かつおぶし」

“Okonomiyaki is a savory Japanese pancake made with a batter consisting of flour, grated yam, eggs, shredded cabbage, and various ingredients such as meat, seafood, or vegetables. It is cooked on a griddle and typically topped with okonomiyaki sauce, mayonnaise, bonito flakes, dried seaweed, and sometimes pickled ginger.”
「grate: おろす」「griddle: 鉄板」

Chawanmushi is a traditional Japanese dish consisting of a steamed egg custard with various ingredients added, typically served in a tea cup or bowl. Commonly, ingredients such as chicken, shrimp, mushrooms, and vegetables are used, seasoned with dashi and soy sauce. Chawanmushi is known for its smooth texture and rich flavor, making it a popular dish in Japanese cuisine.
「season: 味つける」「texture: 口当たり」

Kabayaki is a traditional Japanese grilled fish dish made from salted bonito fillets. The fish is thinly sliced and typically served with soy sauce and wasabi. Kabayaki is commonly found in Japanese households and izakayas, and it is appreciated for its flavorful taste.
「bonito: かつお」

Miso is a traditional Japanese seasoning made from fermented soybeans and sometimes grains like rice. It is produced by cooking and fermenting the beans or grains, then adding salt and koji (a type of mold) to mature. Miso is used in many Japanese dishes, including soups, stews, and as a seasoning.
「ferment: 発酵させる」「grain; 穀物」

Ishiyaki-imo is a traditional Japanese dish of roasted sweet potatoes, cooked over stones or charcoal. The sweet potatoes are roasted whole, including the skin, resulting in a sweet and fluffy texture inside. Ishiyaki-imo is particularly popular in Japan during autumn and winter, and it is often sold at stalls and event venues.
「charcoal: 炭火」「fluffy: ふっくらとした」

Sake is an alcoholic beverage made from fermented ingredients, and it has been consumed worldwide since ancient times. In Japan, sake made from rice, barley, and rice koji is known as “nihonshu”, while shochu, primarily made from rice, and whisky, made from barley, are also representative types of alcohol. Sake is consumed in various social settings such as gatherings and celebrations, deeply rooted in culture and tradition.
「ferment: 発酵させる」「barley: 大麦」

Shochu is a traditional Japanese distilled alcohol beverage, typically made from ingredients such as rice, sugarcane, or sweet potatoes. Rice-based shochu is the most well-known variety. Shochu has a high alcohol content and can be enjoyed in various ways. It is a popular alcoholic beverage often served in izakayas and restaurants throughout Japan.
「distill: 蒸留する」

Zoni is a traditional Japanese soup dish typically eaten during the New Year’s celebration. It consists of a clear broth flavored with soy sauce or miso, containing ingredients such as mochi (glutinous rice cakes) and various vegetables. Zoni holds cultural significance as a symbol of good luck and prosperity for the coming year. It varies in ingredients and preparation methods across different regions of Japan.
「broth: だし汁」

Mochi is a traditional Japanese rice cake made from glutinous rice (also known as sticky rice or sweet rice) that has been pounded into a thick, chewy paste. It is often molded into various shapes and sizes and can be enjoyed in both sweet and savory dishes. Mochi is a popular food in Japan, particularly during holidays and special occasions, and it holds cultural significance in Japanese cuisine and traditions.
「glutinous(グルーティナス): もちもちした、粘着質の」

Shiruko, also known as “oshiruko” (お汁粉), is a traditional Japanese dessert soup made from sweet red bean paste (anko) and water or dashi broth, sweetened with sugar or honey, and sometimes flavored with salt or citrus zest. It is often served hot and enjoyed especially during colder months or on festive occasions. Shiruko is appreciated for its comforting warmth and sweet flavor, making it a popular treat in Japanese cuisine.
「sweet red bean paste: あんこ」「broth: 出汁」「zest: 皮」

Shojin-ryori is a traditional Japanese vegetarian cuisine rooted in Zen Buddhism. It focuses on plant-based ingredients and simple cooking methods to create nutritious and flavorful dishes. This cuisine emphasizes seasonal vegetables, grains, legumes, and tofu, prepared with techniques like steaming and boiling. Shojin-ryori is enjoyed in temples for meditation and promotes mindfulness and gratitude through food.

Kaiseki-ryori is a traditional Japanese multi-course meal known for its seasonal ingredients, meticulous preparation, and elegant presentation. It consists of small, beautifully arranged dishes showcasing a variety of flavors and textures. This culinary art form originated from the tea ceremony practice and is enjoyed at upscale restaurants and traditional inns as a special dining experience.
「meticulous: 細部まで手の込んだ」「upscale: 高級な」

Osechi-ryori is a traditional Japanese New Year’s cuisine served in special bento boxes. It consists of a variety of meticulously prepared dishes symbolizing prosperity and happiness for the coming year.
「meticulously: 慎重に」

Sunomono is a traditional Japanese dish, a refreshing salad based on vinegar. Typically, thinly sliced vegetables such as cucumber, seaweed, and daikon are seasoned with vinegar, sugar, and salt. Sometimes seafood or shellfish are added. It’s particularly popular during the summer months, offering a light and refreshing taste that’s perfect for hot weather.

Tsukemono, or Japanese pickles, are a traditional side dish made by pickling various vegetables in salt, rice bran, vinegar, or soy sauce. They offer a wide range of flavors and textures, from crunchy to soft and mildly sweet, and are often served alongside rice dishes to provide a refreshing contrast.
「rice bran: 米ぬか」

Tsukudani is a thick condiment made by simmering ingredients such as fish or seaweed in soy sauce, sugar, and other seasonings. It is typically packed in small jars or containers and enjoyed as a side dish with rice. Tsukudani is popular as a staple in Japanese home cooking and as a souvenir item.
「condiment: 調味料」「simmering: 煮詰める」「staple: 定番となる食料」

Ochazuke is a Japanese dish made by pouring hot tea or dashi broth over cooked rice. Common toppings include umeboshi (pickled plum), nori seaweed, salmon, and pickles. Ochazuke is often enjoyed as a light meal or as a dish served after the main course.

Sekihan, also known as “red rice,” is a traditional Japanese celebratory dish often eaten during New Year’s and other special occasions. It is made by cooking glutinous rice (mochigome) together with regular white rice, and then adding azuki beans and sometimes safflower to give it a red color. The vibrant red hue is where it gets its name from. Sekihan is symbolic of happiness and blessings, making it a cherished dish for festive gatherings.
「glutinous: 粘着性の」「safflower: 紅花」

Donburimono, or simply “donburi,” refers to a variety of Japanese dishes served in a bowl (donburi) over a bed of rice, typically with various toppings or side dishes. Representative examples of donburi include oyakodon (chicken and egg bowl), katsudon (deep-fried pork cutlet bowl),and tendon (tempura bowl). Ingredients commonly used in donburi include meat, fish, vegetables, and eggs, and the seasoning can range from simple to rich and flavorful. Donburi dishes are popular for their convenience, generous portions, and are enjoyed as staple meals in everyday dining.
「staple: 定番となる食事」

Makunouchi bento is a traditional Japanese lunch box containing rice, various side dishes, pickles, and tamagoyaki (Japanese rolled omelette).

Zosui is a traditional Japanese dish made by simmering leftover rice and ingredients in dashi broth to create a comforting soup. It is typically eaten after a meal or at drinking parties and is often enjoyed for its warming properties. Additional ingredients such as umeboshi (pickled plum), nori seaweed, or onions may be added to adjust the flavor according to personal preference.
「simmering: 煮詰めた」

Konnyaku is a Japanese food product made from the konjac yam and is rich in dietary fiber. It is low in calories and high in fiber, making it a popular snack between meals. Typically, konnyaku is used as a substitute in soups, simmered dishes, and noodles.

Katsuobushi is a Japanese food product made from dried, thinly shaved bonito (skipjack tuna) flakes. It is widely used as a flavorful seasoning in Japanese cuisine, particularly valued as a key ingredient in dashi broth. Its rich umami flavor and aroma enhance the taste of dishes, adding depth and complexity to the flavor profile.

Chikuwa (竹輪)は、加工された魚のペーストから作られ、円筒形に成形され、焼かれたり茹でられたりする日本の食品です。しっかりとした食感と穏やかな味が特徴で、おでんなどの料理や麺のトッピングとしてよく使われます。
Chikuwa (竹輪) is a Japanese food made from processed fish paste, shaped into cylindrical tubes, and grilled or boiled. It has a firm texture and mild flavor, commonly used in dishes like oden or as a noodle topping.
「texture: 食感」

Kamaboko (蒲鉾) is a Japanese food made from pureed fish paste, shaped into various forms, and steamed or grilled. It has a smooth texture and a mild, slightly sweet flavor. Kamaboko is often sliced and served as a snack or used as a topping for soups and noodles.
「pureed: ピューレ仕立ての」「texture: 食感」

Natto (納豆) is a traditional Japanese food made from fermented soybeans. It has a sticky texture and strong, pungent flavor. Natto is often eaten with rice and served as a breakfast dish. It is known for its health benefits and is rich in nutrients such as protein and vitamin K2.
「fermented: 発酵させた」「texture: 食感」「pungent: 刺激が強い」

Yokan (羊羹)は、あんこ、寒天、砂糖から作られる伝統的な日本のデザートです。しっかりとしたゼリー状の食感で、特別な場面や茶の湯で楽しまれます。
Yokan (羊羹) is a traditional Japanese dessert made from red bean paste, agar agar, and sugar. It has a dense, jelly-like texture and is enjoyed as a snack or dessert during special occasions and tea ceremonies in Japan.
「agar agar: 寒天」「texture: 食感」

Ohagi (おはぎ) is a traditional Japanese sweet made from sticky rice and sweet red bean paste. It has a soft and chewy texture with a sweet flavor, often enjoyed during autumn festivals like Higan. It symbolizes the changing of seasons and is a popular treat in Japan.
「texture: 食感」

Senbei (せんべい) is a traditional Japanese rice cracker made from rice, salt, and sometimes flavorings like soy sauce or seaweed. It comes in various shapes and sizes, and can be savory or sweet. Popular throughout Japan, senbei is enjoyed as a snack and often served with tea.

Oshibori is a Japanese custom of offering guests a moistened towel before a meal or to refresh themselves. It’s a gesture of hospitality and cleanliness commonly seen in restaurants and hospitality establishments in Japan.

Yatai are mobile food stalls found in Japan, serving a variety of street foods like yakitori and takoyaki. They’re popular at festivals and offer a lively atmosphere for enjoying casual meals with friends.

An izakaya (居酒屋) is a type of Japanese pub where people can enjoy a variety of small dishes and drinks in a casual atmosphere. It’s a popular spot for socializing with friends or colleagues after work or during weekends.