Baku Kitchen! An independent reference of traditional food

Japan

Ask what Japan eats and the answer starts with this: seasonal precision built on rice, dashi and seafood, from sushi counters to slurped noodle bowls. Look for Sushi (vinegared rice with raw fish or seafood, as nigiri or rolls), Ramen (wheat noodles in pork, soy or miso broth with chashu and egg) and Tempura (seafood and vegetables in gossamer batter, fried and dipped in tentsuyu). Fermented narezushi arrived from Southeast Asia via China; Hanaya Yohei popularised hand-pressed nigiri as Edo fast food in the 1820s. This atlas has 55 Japan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

AmazakeAmazakeThick sweet rice drink from koji, alcohol-free; served hot at shrines.Bamboo CocktailBamboo CocktailDry sherry and dry vermouth stirred with bitters; light aperitif.BasashiBasashiRaw horse meat sliced thin with ginger, garlic and sweet soyCastellaCastellaFine-crumbed honeyed sponge baked in a square loaf, Nagasaki's souvenir cakeChuhaiChuhaiShochu with soda and citrus, served long and dry; izakaya default.DorayakiDorayakiTwo honeyed pancakes sandwiching sweet azuki bean pasteFunazushiFunazushiLake Biwa crucian carp packed in rice and fermented for years, cheese-sharpGyozaGyozaPan-fried pork-and-chive dumplings with crisp bottoms, ramen-shop companionGyudonGyudonRice bowl topped with soy-simmered beef and onions, fast-food classicHighballHighballWhisky and cold soda over ice, the default first drink at izakayaIkayakiIkayakiWhole squid grilled with soy glaze, eaten on a stick at festivals.Japanese Curry RiceJapanese Curry RiceThick mild curry with potatoes, carrots and meat over riceJapanese WhiskyJapanese WhiskyDelicate malt whisky often finished in mizunara oak, prized worldwideKakigoriKakigoriFeather-fine shaved ice drenched in syrup, often with condensed milk and beansKaraageKaraageMarinated chicken pieces dusted in potato starch and fried juicy and craggyKatsuobushiKatsuobushiSkipjack tuna smoked, mould-fermented and dried rock-hard, shaved into dashi flakesKusayaKusayaFish steeped in a centuries-old brine then dried; overwhelmingly pungent.MatchaMatchaWhisked powdered green tea, heart of the tea ceremonyMelonpanMelonpanSoft bun under a crisp cookie crust scored into a melon pattern.Million Dollar CocktailMillion Dollar CocktailGin, sweet vermouth, pineapple, grenadine and egg white, shaken frothy.MisoMisoSalted soybean paste fermented with koji, from sweet white to dark redMiso SoupMiso SoupDashi and miso broth with tofu, wakame and spring onions, daily stapleMizuwariMizuwariWhisky stirred with ice and soft water in exact proportions.MochiMochiChewy pounded glutinous rice cakes, grilled or served in New Year soupMotsunabeMotsunabeFukuoka hotpot of beef offal, cabbage and garlic chives in soy or miso brothNattoNattoSticky fermented soybeans over rice with mustard and soy, polarizing breakfastNukazukeNukazukeVegetables buried in a live rice-bran bed; sour, salty, faintly effervescent.OdenOdenWinter hotpot of daikon, eggs and fish cakes in light dashiOkonomiyakiOkonomiyakiSavory cabbage pancake grilled with pork, sauce, mayonnaise and bonito flakesOnigiriOnigiriNori-wrapped rice balls filled with salmon, umeboshi or tuna-mayoRamenRamenWheat noodles in pork, soy or miso broth with chashu and eggSakeSakeBrewed rice wine served warm or chilledSashimiSashimiPristine slices of raw fish served with soy sauce and wasabiSenchaSenchaSteamed green leaf tea, grassy and slightly astringent, Japan's everyday cupShabu-shabuShabu-shabuPaper-thin beef swished through kombu broth, dipped in ponzu or sesameShio KojiShio KojiSalted rice-koji paste used to marinate fish, meat and vegetables.

  • Takoyaki

    Osaka griddled batter balls with octopus, drizzled with sauce and bonito. Ready in 30 minutes prep and 30 minutes cooking.…

  • Takuan

    Whole daikon dried then cured in rice bran and salt; bright yellow. 40 min to prepare. Makes 4 pickled daikon.…

  • Amazake

    Thick sweet rice drink from koji, alcohol-free; served hot at shrines. Ready in 15 min prep and 9 hr, mostly…

  • Bamboo Cocktail

    Dry sherry and dry vermouth stirred with bitters; light aperitif. Ready in 5 minutes prep and none cooking. 1 cocktail.…

  • Basashi

    Raw horse meat sliced thin with ginger, garlic and sweet soy. 20 min to prepare. 4 servings as a starter.…

  • Castella

    Fine-crumbed honeyed sponge baked in a square loaf, Nagasaki’s souvenir cake. Ready in 30 min prep and 1 hr cooking.…

  • Chuhai

    Shochu with soda and citrus, served long and dry; izakaya default. 3 min to prepare. 1 drink. A cocktail recipe…

  • Dorayaki

    Two honeyed pancakes sandwiching sweet azuki bean paste. Ready in 20 min prep and 30 min cooking. 10 dorayaki. A…

  • Funazushi

    Lake Biwa crucian carp packed in rice and fermented for years, cheese-sharp. A fermented & pickled recipe from Japan.

  • Gyoza

    Pan-fried pork-and-chive dumplings with crisp bottoms, ramen-shop companion. Ready in 1 hr prep and 12 min per batch cooking. About…