195 Dishes

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Fugu

The fugu (河豚; 鰒; フグ) in japanese, bogeo (복어; 鰒魚) or bok (복) in korean, and hétún (河豚; 河魨) in standard modern chinese is a pufferfish, normally of the genus takifugu, lagocephalus, or sphoeroides, or a porcupinefish of the genus diodon, or a dish prepared from these fish. fugu can be lethally poisonous to humans due to its tetrodotoxin, meaning it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.the restaurant preparation of fugu is strictly controlled by law in japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. domestic preparation occasionally leads to accidental death.fugu is served as sashimi and nabemono. the liver was served as a traditional dish named fugu-kimo, being widely thought to be a tasty part, but it is also the most poisonous, and serving this organ in restaurants was banned in japan in 1984. fugu has become one of the most celebrated dishes in japanese cuisine.

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Japchae

Japchae (잡채; 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in korean cuisine. japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, mushrooms, and seasoned with soy sauce and sesame oil.once a royal dish, japchae is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays. it is also popular at banquets, parties, and potlucks, due to the ease of bulk preparation and flexible serving: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the day after.japchae is commonly served as a banchan (side dish), though it may also be eaten as a main dish. it is sometimes served on a bed of rice: with rice, it is known as japchae-bap (잡채밥).

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Kani

The horsehair crab, erimacrus isenbeckii (japanese: ケガニ, kegani), is a species of crab which is found mainly in the northwest pacific, around the hokkaido coast in the sea of okhotsk and the western bering sea and is an important commercial species used in japanese cuisine. despite the importance of the species, biological studies are usually specialized and limited. the catch for the species reached a peak in the 1950s at 27,000 tons and has decreased since, reaching 2,000 tons in 2003. due to the commercial importance of the species, many stock enhancement programs have been utilized to help maintain a successful fishery. the species is commonly found on sandy benthic environments from shallow water to depths of up to 350 meters.

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Kinmedai

The splendid alfonsino (beryx splendens) is an alfonsino of the genus beryx, found around the world at depths between 25 and 1,250 metres (82 and 4,101 ft), usually between 400 and 600 metres (1,300 and 2,000 ft). although its most common size is 40 centimetres (16 in), it can reach lengths of up to 70 centimetres (28 in). it is known as kinmedai (金目鯛) or "golden eye snapper" in sushi and japanese cuisine. served at traditional edomae sushi restaurants, this fish is usually aged for 2 to 3 days after being dispatched using the ikejime technique. the ageing allows the fish's natural enzymes to break down the proteins in the flesh, increasing the flavour and texture of the fish. it is usually served with its skin lightly blowtorched, grilled under a charcoal grill or lightly blanched using a technique called kawasimozukuri (かわしもずくり/皮霜造り).

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Sandfish

Arctoscopus japonicus, the sailfin sandfish or japanese sandfish, is a species of fish of the percomorpha (perch-like) clade in the order trachiniformes, being one of the two genera in the family trichodontidae, the sandfishes. known in japan as hatahata (ハタハタ, 鰰, 鱩, 燭魚), it is a commercially important fish especially for akita and yamagata prefectures. its habitat occurs in sandy-mud bottoms ranging from the sea of japan to the okhotsk sea.as a food source, the fish has mostly been sourced locally from the coastal region of the sea of japan, and has been designated the official prefectural fish of akita prefecture. the fish, which is scaleless, may be prepared whole as braised or grilled fish, and has a mucilaginous consistency. it is also dried to make stockfish; salted, dried, and made into himono; and cured in miso as misozuke. it is the main ingredient of the fish sauce called shottsuru. the egg masses are known as burikko. in korean the fish is called 도루묵 dorumuk.the fish had also been used dried or in fish meal form as fertilizer, and shipped to agricultural areas at one time, into the 20th century.

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Sanma

The pacific saury (cololabis saira) is a member of the family scomberesocidae. saury is a seafood in several east asian cuisines and is also known by the name mackerel pike.

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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

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Shirasu

Whitebait is a collective term for the immature fry of fish, typically between 25 and 50 millimetres (1 and 2 in) long. such young fish often travel together in schools along coasts, and move into estuaries and sometimes up rivers where they can be easily caught using fine-meshed fishing nets. whitebaiting is the activity of catching whitebait. individual whitebait are tender and edible, and are considered a delicacy in new zealand. the entire fish is eaten - including head, fins, bones, and bowels. some species make better eating than others, and the particular species that are marketed as "whitebait" vary in different parts of the world. as whitebait consists of immature fry of many important food species (such as herring, sprat, sardines, mackerel, bass and many others) it is not an ecologically viable foodstuff and several countries impose strict controls on harvesting.

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Miso

Miso (みそ or 味噌) is a traditional japanese seasoning. it is produced by fermenting soybeans with salt and kōji (the fungus aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. the result is a thick paste used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a japanese culinary staple. high in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal japan. miso is still widely used in japan, both in traditional and modern cooking, and has been gaining worldwide interest.typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

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Beef stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

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Chankonabe

Chankonabe (ちゃんこ鍋) is a japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.

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Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

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Corn potage

Cream of corn soup

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Cream stew

Cream stew (クリームシチュー, kurīmu shichū) is a popular yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. the vegetables are sauteed before the meat is added with some water. the surface fats are removed by degreasing and then the roux is added. it is common in japan to use ready-made roux, as for making japanese curry, which comes in a block from a box. the roux though can also be cooked from scratch. the hard paste roux melts from the heat and blends with the water to create a thick stew. milk can also be used as replacement for water, to make the stew more creamy.

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French onion soup

French onion soup (french: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup usually based on meat stock and onions, and often served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the united states due to a greater interest in french cuisine. french onion soup may be served as a meal in itself or as a first course.

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Guiso

Guiso is a spanish meat dish prepared by roasting or frying combined with braising. it is typically a hot, mildly fatty food. unlike stew, it allows the vapors to circulate during culinary process. in making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.

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Gyūtan

Beef tongue, prepared in a variety of ways, for example, grilled, in soup, curry, common sides are oxtail soup and mugi gohan, a mix of barley and white rice

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Hayashi rice

Hayashi rice or hashed beef rice (ハヤシライス, hayashi raisu) is a dish popular in japan as a western-style dish or yōshoku. it usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. this sauce is served atop or alongside steamed rice. the sauce is sometimes topped with a drizzle of fresh cream. recipe variants sometimes include soy sauce and sake.the dish originates from the former mining town of ikuno, hyōgo prefecture, japan. there was a french engineer who worked for the mine in 1868 and improved it. hayashi rice demonstrates a western influence with the use of demi-glace and often red wine, but is unknown in western countries. in fact, it contains ingredients popular in japan: slices of beef (hyōgo prefecture is also famous for its kobe beef), rice and demi-glace sauce (among others). it can be compared to another popular dish, the japanese-style hamburger steak with demi-glace sauce. another variation is the omuhayashi, a combination of omurice and hayashi rice. it also resembles a japanese curry and usually appears on menus alongside curry. there is some debate regarding the origin of the name of this dish: one belief is that the name was given by yuteki hayashi (早矢仕 有的, hayashi yūteki), the first president of publishing company maruzen (丸善). another theory is that the name was produced by a cook named hayashi who often served this dish for staff meals at the ueno seiyōken restaurant. perhaps the most common explanation is that the name (ハヤシ; "hayashi"; "hashed") is simply derived from the english phrase "hashed beef".hayashi rice is one of japan's most popular western-style dishes. thanks to the widespread availability of hayashi rice mix (normally sold as roux blocks) and prepared demiglace sauce (normally canned) at japanese supermarkets, this dish is common household fare. like japanese curry, it is usually eaten with a spoon. hayashi rice was an important dish in mystery writer keigo higashino's novel ryūsei no kizuna.

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Ichigoni

Soup with sea urchin and abalone

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Imoni

Imoni (芋煮) is a type of taro and meat soup eaten traditionally in the autumn in the tōhoku region of japan. yamagata prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties. imoni is eaten like any soup, primarily during the late summer and early autumn, but is most famous as an outdoor food. in the autumn, groups of people preparing imoni around a fire near a river is considered a sign of the season, and convenience stores maintain a stock of firewood and other supplies just for the occasion.

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Iso ramen

Ramen noodle soup, made with seaweed, seafood, clams, sea urchin, abalone

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Jappa-jiru

Miso soup made with cod head, bones and offal, cabbage, daikon radish, carrots, konjac, tofu

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Kabocha soup

Kabocha (; from japanese カボチャ, 南瓜) is a type of winter squash, a japanese variety of the species cucurbita maxima. it is also called kabocha squash or japanese pumpkin in north america. in japan, "kabocha" may refer to either this squash, to the western pumpkin, or indeed to other squashes.many of the kabocha in the market are kuri kabocha, a type created from seiyo kabocha (buttercup squash). varieties of kabocha include ajihei, ajihei no. 107, ajihei no. 331, ajihei no. 335, cutie, ebisu, emiguri, marron d'or and miyako.

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Kenchinjiru

Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a japanese vegetable soup prepared using root vegetables and tofu. it is a popular dish in japan and is prepared in various manners using myriad ingredients. it has been stated that the dish originated several centuries ago from kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine.

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Kenoshiru

Miso soup with root vegetables, for example, carrots, daikon radish, burdock, tofu

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Misoshiru

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). along with suimono (clear soup seasoned with a small amount of soy sauce and salt in a dashi stock), miso soup is considered to be one of the two basic soup types of japanese cuisine.

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Nabemono

Nabemono (鍋物, なべ物, nabe "cooking pot" + mono "thing"), or simply nabe, is a variety of japanese hot pot dishes, also known as one pot dishes and "things in a pot".

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Nikujaga

Nikujaga (肉じゃが, lit. 'meat [and] potatoes') is a japanese dish of meat, potatoes and onion stewed in sweetened soy sauce and mirin, sometimes with ito konnyaku and vegetables. nikujaga is an example of yōshoku (western-influenced japanese cuisine). generally, potatoes make up the bulk of the dish, with meat mostly serving as a source of flavor. it is usually boiled until most of the liquid has been reduced. thinly sliced beef is the most common meat used, although minced or ground beef is also popular. pork is often used instead of beef in eastern japan.nikujaga is a common home-cooked winter dish, served with a bowl of white rice and miso soup. it is also sometimes seen in izakayas.

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Oden

Oden (おでん, 御田) is a type of nabemono (japanese one-pot dishes), consisting of several ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth. oden was originally what is now commonly called misodengaku or simply dengaku; konjac (konnyaku) or tofu was boiled and eaten with miso. later, instead of using miso, ingredients were cooked in dashi, and oden became popular. ingredients vary according to region and between each household. karashi is often used as a condiment. oden is often sold from food carts, though some izakayas and several convenience store chains also serve it, and dedicated oden restaurants exist. many different varieties are sold, with single-ingredient dishes sometimes as cheap as 100 yen. while it is usually considered a winter food, some carts and restaurants offer oden year-round. many of these restaurants keep their broth as a master stock, replenishing it as it simmers to let the flavor deepen and develop over many months and years.

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Ozoni

Zōni (雑煮 or ぞうに), often with the honorific "o-" as o-zōni, is a japanese soup containing mochi rice cakes. the dish is strongly associated with the japanese new year and its tradition of osechi ceremonial foods. the preparation of zōni varies both by household and region.

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Pai gu

Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. there is a covering of meat on top of the bones and also between them. spare ribs (pork) are distinguished from short ribs, which are beef. pork spare ribs are cooked and eaten in various cuisines around the world. they are especially popular in chinese and american chinese cuisine; they are generally called paigu (chinese: 排骨; pinyin: páigǔ; cantonese yale: pàaih gwāt; lit. 'row of bones'), and in the cuisine of the southern united states.

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Ramen

Ramen () (拉麺, ラーメン, rāmen, ipa: [ɾaꜜːmeɴ]) is a japanese noodle dish. it consists of chinese-style wheat noodles (chūkamen) served in a meat-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (叉焼, chāshū), nori (dried seaweed), menma, and scallions. ramen has its roots in chinese noodle dishes: nearly every region in japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of kyushu, and the miso ramen of hokkaido. mazemen is a ramen dish that is not served in a soup, but rather with a sauce (such as tare).

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Senbei-jiru

A soup made with meat or fish stock seasoned with soy that includes broken senbei rice crackers and, for example, vegetables, noodles, mushrooms, chicken, fish, duck, pork, horse, several variations

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Tonjiru

Butajiru or tonjiru (豚汁, "pork soup") is a japanese soup made with pork and vegetables, flavoured with miso. it is a more substantial version of miso soup, with a larger quantity and variety of ingredients.

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Tsukemen

Tsukemen (japanese: つけ麺, english: "dipping noodles") is a ramen dish in japanese cuisine consisting of noodles which are eaten after being dipped in a separate bowl of soup or broth. the dish was invented in 1961 by kazuo yamagishi, a restaurateur in tokyo, japan, after which it has become a very popular dish in tokyo and throughout japan. in the united states, tsukemen has become popular in los angeles. tsukemen is a japanese noodle ramen dish in japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup. soba and udon are some types of noodles used in the dish. the noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles. the noodles can also be served at room temperature. additional ingredients used in the dish are typically served atop or on the side within the dish of noodles. some additional ingredients used include nori, chashu, menma, tamago and boiled eggs.the soup serves as a dipping sauce, and is typically much stronger and intense in flavor compared to standard ramen broth. dashi, a soup in japanese cuisine, can be used, which is prepared using a soup base or stock that is also named "dashi." some restaurants add hot water to dilute the soup at the conclusion of the meal, decreasing its strength and making it more palatable as a soup to finish the meal.

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Tsukune

Tsukune (つくね、捏、捏ね) is a japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.

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Udon

Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in japanese cuisine. it is a comfort food for many japanese people. there are a variety of ways it is prepared and served. its simplest form is in a hot 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. other common toppings include prawn tempura, kakiage (mixed tempura fritter), abura-age (sweet, deep-fried tofu pouches), kamaboko (sliced fish cake), and shichimi spice added to taste. standard broth differs by region. dark (koikuchi) soy sauce is added in eastern japan, while light (usukuchi) soy sauce is added in the west. notably, instant noodles are often sold in two (or more) versions accordingly.more unusual variants include stir-fried yaki udon and curry udon made with japanese curry. it is often used in "shabu shabu" or japanese hot pot.

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Wonton noodles

Wonton noodles (chinese: 雲吞麵; cantonese yale: wàhn tān mihn, also called wanton mee or wanton mein) is a noodle dish of cantonese origin. wonton noodles were given their name, húntún (餛飩), in the tang dynasty (618-907 ce). the dish is popular in southern china, hong kong, indonesia, malaysia, singapore and thailand. the dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. the types of leafy vegetables used are usually gai-lan, also known as chinese broccoli or chinese kale. another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. shrimp wonton are mostly known as hong kong dumplings. the wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. in indonesia especially in north sumatra, west kalimantan and south sulawesi, wonton noodles are called mie pangsit.

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Zosui

Zōsui (雑炊, literally "miscellaneous cooking"), or ojiya (おじや), is a mild and thin japanese rice soup akin to a rice-based vegetable soup. it is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables. it is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter. leftover soup from nabe is often re-used for zosui. instead of rice, udon and ramen noodles are recent alternatives.

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Chirashizushi

Chirashizushi is made with rice in a bowl topped with a variety of raw fish and vegetable garnishes. it is eaten annually on hinamatsuri in march and kodomonohi in may.

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Ehomaki

A long sushi roll made with seven ingredients considered to be lucky, and is eaten for good luck on the night of setsubun, a spring festival

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Funazushi

Fermented raw nigorobuna fish, salted and aged for up to 3-4 years, a rare type of narezushi

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Hoba zushi

Sticky rice, grilled satsukimasu (salmon-trout) and vegetables wrapped in hoba leaves

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Inarizushi

Aburaage (fried tofu) filled with sushi rice

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Kakinohazushi

Persimmon leaf sushi, rice and other ingredients such as salmon, makerel, eel, prawn, are pressed together, cut into shapes, then wrapped in persimmon leaf, the leaf itself is not eaten