5.2.3

Japanese Ingredients & Dishes

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Traditional Japanese Dishes and Ingredients

Here are some examples of traditional Japanese dishes and ingredients:

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Traditional ingredients

  • Rice - component of most meals.
  • Grilled/raw seafood - e.g. tuna, squid.
  • Pickled vegetables - side or starter.
  • Noodles - stretched and shaped dough strands.
  • Shoyu (Japanese soy sauce) - seasoning sauce.
  • Sake - rice-wine.
  • Wasabi - intense paste.
  • Miso - thick paste for flavouring.
  • Rice vinegar - seasoning.
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Common dishes

  • Gyoza (meat- or fish-filled fried dumplings).
  • Sashimi (sliced raw fish).
  • Miso soup (soya bean, fungus and salt-based soup).
  • Unagi (grilled eel).
  • Ramen (noodles in broth).
  • Sushi (topped or rolled sticky rice).
  • Soba (buckwheat noodles).
  • Udon (thick wheat noodles).
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Modern fusion dishes

  • Wasabi-flavoured crisps.
  • Hoisin duck gyoza.

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

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