Japanese Ingredients & Dishes
Food Preparation & Nutrition: AQA GCSE, topic 5.2.3
Traditional Japanese Dishes and Ingredients
Here are some examples of traditional Japanese dishes and ingredients:
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.
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).
Modern fusion dishes
- Wasabi-flavoured crisps.
- Hoisin duck gyoza.
Test yourself on Japanese Ingredients & Dishes
Which of the following is NOT a traditional ingredient of Japanese cuisine?
Which of the following are traditional Japanese dishes?