Category:Cuisine of Japan

*

• [+] Cuisine from Chūbu region (5 C, 13 F)
• [+] Cuisine from Hokkaido (5 C, 23 F)
• [+] Cuisine from Okinawa (6 C, 20 F)
• [+] Cuisine of Tokyo (2 F)

A

• [+] Agemono of Japan (5 C, 18 F)
• [+] Ainu food (2 F)

B

• [+] Bamboo sprouts (10 F)
• [+] Bento (food) (4 C, 66 F)
• [+] Breakfast of Japan (2 C, 1 P, 33 F)

C

• [+] Chawanmushi (19 F)
• [+] Condiments of Japan (6 C, 11 F)
• [+] Curry meals from Japan (6 C, 1 P, 8 F)

G

• [+] Glutinous rice (3 C, 12 F)
• [+] Green tea (5 C, 41 F)

H

• [+] Hamburg steaks (6 F)

J

• [+] Noodles from Japan (14 C, 1 P, 11 F)
• [+] Japan tea (1 C, 13 F)
• [+] Japanese bread (3 C, 20 F)
• [+] Jiaozi (1 P, 22 F)

K

• [+] Kaiseki (18 F)

N

• [+] Natto (1 P, 32 F)
• [+] Nishiki Ichiba (1 C, 41 F)

O

• [+] Okonomiyaki (1 P, 50 F)
• [+] Onsen tamago (19 F)
• [+] Osechi ryōri (1 C, 12 F)

P

• [+] Pork dishes of Japan (6 C, 2 F)

R

• [+] Rice dishes of Japan (13 C, 1 P, 35 F)

S

• [+] Sake (11 C, 1 P, 47 F)

S cont.

• [+] Seafood dishes of Japan (7 C, 18 F)
• [+] Shōchū (1 C, 13 F)
• [+] Soups and stews from Japan (7 C, 5 F)
• [+] Sweets of Japan (5 C, 46 F)

T

• [+] Takoyaki (2 C, 1 P, 40 F)
• [+] Tamago yaki (2 C, 9 F)
• [+] Teriyaki (12 F)
• [+] Tofu (12 C, 3 P, 60 F)
• [+] Kitchen tools of Japan (5 C)
• [+] Tsukemono (3 C, 1 P, 42 F)

Y

• [+] Yakiniku (1 C, 16 F)
• [+] Yakitori (21 F)
• [+] Yatai (1 C, 54 F)