Japanese Foods .pdf

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1. Dango

Dango is a Japanese dumpling made from rice flour
mixed with uruchi rice flour and glutinous rice flour.
It is different from the method of making mochi,
which is made after steaming glutinous rice. Dango
is usually finished round shaped, three to five dango
are often served on a skewer.

2. Warabi Mochi
Warabimochi is a wagashi made from warabiko and covered
or dipped in kinako. It differs from true mochi made from
glutinous rice. It is popular in the summertime, especially in
the Kansai region and Okinawa, and often sold from trucks,
similar to an ice cream truck in Western countries.

3. Yatsuhashi
Yatsuhashi is a Japanese confection sold mainly as a souvenir
snack. It is one of the best known meibutsu of Kyoto. It is
made from glutinous rice flour, sugar, and cinnamon. Baked,
it is similar to senbei. The shape of the hard crackers
resembles a Japanese harp or koto, or a bamboo stalk cut
lengthways.

4. Chimaki
Chimaki is a Japanese dumpling made of various
ingredients, that is wrapped in a leaf (bamboo, banana,
or reed) and steamed.

5. Manju
Manjū is a traditional Japanese confection. Of the
many varieties of manjū, most have an outside made
from flour, rice powder, kudzu, and buckwheat, and a
filling of anko, usually made from boiled adzuki beans
and sugar. Manjū is sometimes made with other
fillings such as chestnut jam.

6. Mochi, is a Japanese rice cake made of mochigome, a short-
grain japonica glutinous rice, and sometimes other
ingredients such as water, sugar, and cornstarch. The
steamed rice is pounded into paste and molded into the
desired shape. In Japan, it is traditionally made in a
ceremony called mochitsuki.

Mochi

7. Takoyaki
Takoyaki (たこ焼き, literally “grilled octopus”) is a dish made
of wheat batter and filling, usually octopus or a similar type
of seafood.

8. Miso soup (味噌汁, misoshiru) is a traditional Japanese
soup consisting of a dashi stock into which softened
miso paste is mixed. In addition, there are many optional
ingredients (various vegetables, tofu, abura-age, etc.)
that may be added depending on regional and seasonal
recipes, and personal preference. In Japanese food
culture, miso soup is a representative of soup dishes
served with rice. Miso soup is also called omiotsuke (御
味御付).
Miso soup

9. Udon is a thick noodle made from wheat flour, used in
Japanese cuisine. There is a variety of ways it is prepared and
served. Its simplest form is in a soup as kake udon with a mild
broth called kakejiru made from dashi, soy sauce, and mirin.
It is usually topped with thinly chopped scallions.
Udon

10. Yakisoba
Yakisoba (Japanese: 焼きそば [jakiꜜsoba]), "fried noodle", is
a Japanese noodle stir-fried dish. Usually, soba noodles are
made from buckwheat flour, but soba in yakisoba are
Chinese-style noodles (chuuka soba) made from wheat
flour, typically flavored with a condiment similar to
Worcestershire sauce. The dish first appeared in food stalls
in Japan around the 1930s.