195 Dishes

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Agedashi dofu

Lightly deep-fried tofu topped with dashi stock, serve with, for example, daikon, katsuobushi and negi

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Anko nabe

Hotpot with monkfish (anglerfish)

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Atsuage

Thick fried tofu

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Barayaki

Grilled beef rib meat and sliced onions with a sweet and spicy soy-based sauce

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Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

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Bento

A bento (弁当, bentō) is the japanese iteration of a single-portion take-out or home-packed meal, often for lunch. outside japan, it is common in other east and southeast asian culinary styles, especially within chinese, korean, singaporean cuisines and more, as rice is a common staple food in the region. the term bento is derived from the chinese term biandang (便當, pinyin: biàndāng), which means "convenient" or "convenience".a traditional bento may contain rice or noodles with fish or meat, often with pickled and cooked vegetables in a box. containers range from mass-produced disposables to hand-crafted lacquerware. often various dividers are used to separate ingredients or dishes, especially those with strong flavors, to avoid them affecting the taste of the rest of the meal. a typical divider is green plastic grass, also known as the 'sushi grass'. this also works to stem the growth of bacteria.bento are readily available in many places throughout japan, including convenience stores, bento shops (弁当屋, bentō-ya), railway stations, and department stores. however, japanese homemakers often spend time and energy on carefully prepared box lunches for their spouses, children, or themselves. outside japan, the term bento box may be used (e.g., on english menus for japanese restaurants). bentos can be elaborately arranged in a style called "kyaraben" ("character bento"), which are typically decorated to look like popular characters from japanese animation (anime), comic books (manga), or video games. another popular bento style is "oekakiben" or "picture bento". this is decorated to look like people, animals, buildings and monuments or items such as flowers and plants. contests are often held where bento arrangers compete for the most aesthetically attractive arrangements. there are comparable to forms of boxed lunches in other asian countries such as in mainland china, taiwan and other sinophone communities as biàndāng in mandarin and piān-tong in taiwanese hokkien or in korea as dosirak (hangul: 도시락; hanja: 道食樂). other asian countries would either just use bento as a loanword or hokben, which means steaming bento. there has also been discussion regarding what the bento means for japanese society and what it represents. the analyses range from a simple semiotic approach to one that outlines the deeper ideological meanings behind the bento.

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Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

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Bitter melon and scrambled eggs

Bitter gourd and scrambled eggs, may also include pork belly, sausage, tofu

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Bossam

Bossam (보쌈, 褓-) is a pork dish in korean cuisine. it usually consists of pork shoulder that is boiled in spices and thinly sliced. the meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage.bossam is a popular dish in south korea, often served as anju (i.e. food accompanying alcoholic drinks). to eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged".

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Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

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Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

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Buta no shogayaki

Grilled ginger pork

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Butaniku no misozuke

Miso braised pork

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Chahan

Chahan (japanese: チャーハン/炒飯, hepburn: chāhan), also known as yakimeshi (japanese: 焼飯), is a japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. the dish is typically fried, and can be cooked in a wok. chahan may have originated in the 1860s from chinese immigrants arriving at the port of kobe. chahan is a staple food in homes in japan. a variation of the dish is takana chahan. some restaurants outside japan serve the dish as a part of their fare.

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Chakin sushi

A thin omelette wrapped around food such as sushi rice and made to look like a small parcel

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Champon

Champon (ちゃんぽん, chanpon), also known as chanpon, is a noodle dish that is a regional cuisine of nagasaki, japan. there are different versions in japan, korea and china. the dish was inspired by chinese cuisine.champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. ramen noodles made especially for champon are added and then boiled. unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. depending on the season and the situation, the ingredients differ. hence the taste and style may depend on the location and time of year.although nagasaki champon is the best-known rendition, there are other variations found in japan. ankake no champon is a soy-sauce based variant found in tottori, shimane prefectures, as well as the city of amagasaki in hyōgo prefecture. in the city of akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing. in okinawa, champon is a rice dish where assorted vegetables, thinly-sliced meat (pork, luncheon meat or corned beef hash) and scrambled egg are fried and served on top of rice. the korean jjamppong is a similar noodle dish with a spicy seafood broth, with similar origins as part of korean chinese cuisine.

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Chanpurū

Chanpurū (チャンプルー) is an okinawan stir fry dish. it is considered the representative dish of okinawan cuisine. chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish. luncheon meat (such as spam or danish tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. spam is not typically used in mainland japan; but it is more common in okinawa due primarily to the historical influence of its introduction by the us navy. chanpurū is okinawan for "something mixed" and the word is sometimes used to refer to the culture of okinawa, as it can be seen as a mixture of traditional okinawan, chinese, mainland japanese, southeast asian and north american culture. the term originates from the malay or indonesian word campur (pronounced "cham-poor"), meaning "mix".long a local specialty only found on okinawa, chanpurū has in recent years, through television shows and increased interest in okinawan culture, spread to many restaurants on mainland japan.

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Chateaubriand

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

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Chawanmushi

Chawanmushi (茶碗蒸し, chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish in japanese cuisine. unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. the custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. the recipe for the dish is similar to that of chinese steamed eggs, but the toppings often differ. since egg custards cannot be picked up by chopsticks, it is one of the few japanese dishes that is eaten with a spoon. chawanmushi can be eaten either hot or cool. when udon is added as an ingredient, it is called odamaki mushi or odamaki udon.

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Chazuke

Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)cha 'tea' + tsuke 'submerge') is a simple japanese dish made by pouring green tea, dashi, or hot water over cooked rice. chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. in kyoto, ochazuke is known as bubuzuke. since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, has become popular. common toppings include tsukemono (japanese pickles), umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions, and wasabi.

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Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

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Chicken katsu

Chicken katsu (chicken cutlet (japanese: チキンカツ, hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a japanese dish of fried chicken made with panko bread crumbs which is also popular in australia, hawaii, london, california, and other areas of the world.chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a hawaiian mixed plate lunch meal. it is generally served with shredded cabbage, rice or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables. in hawaii, chicken katsu is as common as tonkatsu (pork cutlets). it is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining japanese establishments alike. it is often served in the form of a sandwich with "tonkatsu sauce".

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Chikuzenni

Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern kyushu, japan, made of braised chicken and vegetables. it is often eaten when bringing in the new year in japan.

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Chinjao rosu

Stir fried beef with bamboo shoots

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Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

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Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

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Clam chowder

New england clam chowder, occasionally referred to as boston or boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. it is commonly made with milk, butter, potatoes, salt pork, onion, and clams. flour or, historically, crushed hard tack may be added as a thickener. new england clam chowder is usually accompanied by oyster crackers. crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

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Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

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Curry rice

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Dandan noodles

Dandan noodles or dandanmian (simplified chinese: 担担面; traditional chinese: 擔擔麵), literally "carrying-pole noodles", is a noodle dish originating from chinese sichuan cuisine. it consists of a spicy sauce usually containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, sichuan pepper, minced pork, and scallions served over noodles. the dish can either be served dry or as a noodle soup. the dandanmian originated in chengdu, the capital of sichuan province. the original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. the soup variant is from hong kong and is more widespread across the rest of china but it is uncommon in sichuan itself where the authentic style dominates. sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the american chinese style of the dish. in this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific shanghainese dish.

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Dashimaki tamago

Rolled omelette

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Dim sum

Dim sum (traditional chinese: 點心; simplified chinese: 点心; pinyin: diǎnxīn; cantonese yale: dím sām) is a large range of small chinese dishes that are traditionally enjoyed in restaurants for brunch. most modern dim sum dishes originated in china and are commonly associated with cantonese cuisine, although dim sum dishes also exist in other chinese cuisines. in the tenth century, when the city of guangzhou (canton) began to experience an increase in commercial travel, many frequented teahouses for small-portion meals with tea called yum cha, or "drink tea" meals. yum cha includes two related concepts. the first is "yat jung leung gin" (一盅兩件), which translates literally as "one cup, two pieces". this refers to the custom of serving teahouse customers two pieces of delicately made food items, savory or sweet, to complement their tea. the second is dim sum (點心) and translates literally to "touching heart", the term used to designate the small food items that accompanied the tea drinking. teahouse owners gradually added various snacks called "dim sum" to their offerings. the practice of having tea with dim sum eventually evolved into the modern yum cha (brunch). cantonese dim sum culture developed rapidly during the latter half of the nineteenth century in guangzhou. cantonese dim sum was based originally on local foods. as dim sum continued to develop, chefs introduced influences and traditions from other regions of china.there are over one thousand dim sum dishes in existence today. some estimates claim that there are at least two thousand types of dim sum, though only about forty to fifty types are commonly sold outside of china. cantonese dim sum has a very broad range of flavors, textures, cooking styles and ingredients, and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, travel-friendly, as well as breakfast or lunch foods and late night snacks.dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. the tea is very important, just as important as the food. many cantonese restaurants serve dim sum as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon. dim sum restaurants have a unique serving method where servers offer dishes to customers from steam-heated carts. it is now commonplace for restaurants to serve dim sum at dinner time and sell various dim sum items a la carte for takeout. in addition to traditional dim sum, some chefs also create and prepare new fusion-based dim sum dishes. there are variations designed for visual appeal on social media, such as dumplings and buns made to resemble animals, that also exist.

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Ebi furai

Shrimp or prawn dishes are often prepared by frying, especially deep frying. there are several styles.

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Ekiben

Ekiben (駅弁, railway bento) are a specific type of bento boxed meals, sold on trains and at train stations in japan. they come with disposable chopsticks (when necessary) or spoons. ekiben containers can be made from plastic, wood, or ceramic. many train stations have become famous for their ekiben made from local food specialties (tokusanhin). ekiben were first sold in railway stations in the late 19th century, and developed at a time when meals on train were necessary during a long train journey. the popularity of ekiben reached a peak in the 1980s, but declined as air travel became more affordable and trains became faster. however, numerous types of ekiben can still be purchased at stands in the station, on the platform, or on the train itself, some of which may be presented in unique containers that can serve as souvenirs for the travelers. despite the declining popularity in the 2000s, ekiben remains popular among travelers and gained popularity on the shinkansen ever since the dining car service that replaced it was discontinued when japan's asset price bubble burst in the early 1990s. ekiben-style meals are also popular around east asia especially taiwan (see taiwan railway mealbox).

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Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

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Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

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Fondue

Fondue (uk: , us: , french: [fɔ̃dy]) is a swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. it was promoted as a swiss national dish by the swiss cheese union (schweizerische käseunion) in the 1930s, and was popularized in north america in the 1960s. since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, fondue au chocolat, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.

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Frittata

Frittata is an egg-based italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. the word frittata is italian and roughly translates to "fried".

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Fukagawa meshi

Clams and leeks in miso broth, served over rice

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Ganmodoki

Ganmodoki (がんもどき, 雁擬き) is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. it may also contain egg. ganmodoki means pseudo-goose (gan (がん, 雁) + pseudo (もどき)). this is because ganmodoki is said to taste like goose; compare mock turtle soup. ganmodoki is also called ganmo for short.in the edo period, ganmodoki was a stir-fried konjac dish. a dish similar to the ganmodoki today was made by wrapping chopped up vegetables in tofu (much like a manjū) and deep frying it. in western japan, ganmodoki is called hiryōzu, hiryuzu or hirōsu, from the portuguese word filhós or spanish fillos.

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Gohan

Steamed rice

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Gu lu rou

Sweet and sour pork

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Hambagu

Hamburger patty, similar to salisbury steak, popular with children