Sushi, a staple rice dish of Japanese cuisine, consisting of cooked rice flavoured with vinegar and a variety of vegetable, egg, or raw seafood garnishes and served cold. ... For maki-zushi, a sheet of nori (laver, a seaweed) is spread with rice, then with seafood or vegetables and garnishes.
Miso soup as salty and earthy, with sweet and spicy flavors becoming more prevalent during cooking. In many Asian cultures, miso paste is mixed with dashi broth cooked for hours to make this Japanese staple dish called miso soup.
Unagi is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica. Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.
Onigiri, also known as omusubi nigirimeshi, or rice ball, is a Japanese food made from white rice formed into triangular or cylindrical shapes and often wrapped in nori. Onigiri makes rice portable and easy to eat as well as preserving it, while sushi originated as a way of preserving fish.
Yakitori is a Japanese dish of bite-sized pieces of chicken that are skewered and roasted over a grill, typically a charcoal grill. Yakitori is commonly eaten as a snack with drinks, or as a whole meal, and is very popular in Japan given the rich and diverse flavor of the meat, and the casual dining style
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