Japanese Cuisine Guide
Sushi A slice of raw fish served on a rectangular cube of rice.
Sashimi A slice of raw fish on its own, not on a rectangular cube of rice.
Ramen Chinese style Japanese noodles. A Hokkaido specialty - must try!
Soba Light Japanese buckwheat noodles served hot or cold in a soy-flavored, or sometimes clear, broth made from fish and seaweed stock.
Udon Thick noodles made from wheat flour served either hot or cold and with various toppings.
Curry Rice A Japanese (and now foreign!) favourite, especially on ski hills. Usually thicker, sweeter and milder than it’s Indian equivalent.
Katsu Curry Curry rice with a bread-crumbed, deep fried pork cutlet on top
Donburi A bowl of rice with some other food on top - tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).
Nabe Meat and vegetable soup prepared in a hot pot, usually at the table. Typical ingredients are negi (Japanese leek), Chinese cabbage, various mushrooms, seafood and/or meat. Especially popular in the cold winter months.
Okonomiyaki Extremely popular with foreigners - a Japanese-style pizza / pancake made with flour, cabbage, vegetables, meat and seafood.