A traditional Japanese meal made of rice that has been seasoned with vinegar and topped with a variety of items, such as shellfish, vegetables, or fresh fish. It is typically served with pickled ginger, wasabi, and soy sauce.
Serves thick wheat noodles in a flavorful broth with additions like as seaweed, tempura, tofu, and green onions, prepared with dashi and mirin.
Deep-fried, lightly battered, and crispy seafood, veggies, or even tofu that preserves the original flavours of the foods; frequently served with dipping sauce.
A flexible protein derived from soybeans that may be used in a variety of Japanese recipes, such as stir-fries and soups. It is renowned for its soft texture and capacity to take on the flavours of other ingredients.
Fresh raw fish or seafood slices that are served without rice to showcase their inherent flavours and textures; they are frequently served with pickled ginger, wasabi, and soy sauce.
A well-known noodle soup that is made with wheat noodles and a savoury broth that is frequently flavoured with miso, soy sauce, or pig bones. It is garnished with sliced pork, eggs, and green onions.
A thick and flavorful curry sauce mixed with spices like curry powder, turmeric, and garam masala, served over steamed rice, is the hallmark of this Japanese twist on the dish.