JAPANESE CULTURE
I Like Japanese Rice Dish Words
御飯料理_(Yomigana : ごはんりょうり ; Romaji : gohan ryōri) : rice dish : dish with rice as the main ingredient
丼物_(Yomigana : どんぶりもの ; Romaji : donburimono) : vegetable, meat, seafood etc. on top of rice in a bowl
丼_(Yomigana : どんぶり ; Romaji : donburi) : Refer donburimono
丼飯_(Yomigana : どんぶりめし ; Romaji : donburimeshi) : rice served in a bowl
煮汁_(Yomigana : にじる ; Romaji : nijiru) : broth in which a donburimono is cooked
牛丼_(Yomigana : ぎゅうどん ; Romaji : gyūdon) : slices of beef and onion on top of rice in a bowl, cooked in a broth of dashi, soy sauce, mirin, sake and sugar
豚丼_(Yomigana : ぶたどん ; Romaji : butadon) : pork cooked in a sweet sauce on top of rice in a bowl
天ぷら丼_(Yomigana : てんぷらどん ; Romaji : tenpuradon) : tenpura on top of rice in a bowl, cooked in a broth of dried bonito shavings, soy sauce, mirin and sugar
天丼_(Yomigana : てんどん ; Romaji : tendon) : Refer tenpuradon
鰻丼_(Yomigana : うなどん ; Romaji : unadon) : eel fillets grilled in kabayaki sauce over a charcoal fire on top of rice in a bowl, served with Japanese pepper
鰻重_(Yomigana : うなじゅう ; Romaji : unajū) : unadon served in a lacquered food box (jūbako)
親子丼_(Yomigana : おやこどん ; Romaji : oyakodon) : chicken meat, onion, shiitake mushroom and egg on top of rice in a bowl, cooked in a broth of dashi, soy sauce, mirin, sake and sugar
他人丼_(Yomigana : たにんどん ; Romaji : tanindon) : oyakodon made with other than chicken meat (for example, pork, beef)
鉄火丼_(Yomigana : てっかどん ; Romaji : tekkadon) : tuna sashimi, wasabi and dried laver (nori) on top of rice in a bowl
カツ丼_(Yomigana : かつどん ; Romaji : katsudon) : bowl of rice topped with a breaded deep-fried pork cutlet (tonkatsu) cooked in egg and slice onions
海鮮丼_(Yomigana : かいせんどん ; Romaji : kaisendon) : fish and seafood sashimi on top of rice in a bowl
中華丼_(Yomigana : ちゅうかどん ; Romaji : chūkadon) : beef, shrimp, vegetables and dried food cooked in a broth (happōsai) on top of rice in a bowl
カレーライス_(Yomigana : _ ; Romaji : karēraisu) : meat, potatoes and carrots in a curry sauce on top of rice
オムライス_(Yomigana : _ ; Romaji : omuraisu) : seasoned rice inside a thin omelette, topped with ketchup
チャーハン_(Yomigana : _ ; Romaji : chahan) : stir-fried rice, meat, vegetables and egg
焼き飯_(Yomigana : やきめし ; Romaji : yakimeshi) : Refer chahan
炊き込みご飯_(Yomigana : たきこみごはん ; Romaji : takikomi gohan) : rice and vegetables (lotus root, pine mushroom, bamboo shoot etc.) cooked in dashi and soy sauce
三色丼_(Yomigana : さんしょくどん ; Romaji : sanshokudon) : (three colours donburi) soboro (stir-fried chicken meat, pork), stir-fried egg, spinach, green beans, green soy beans on top of rice served in a bowl
筍ご飯_(Yomigana : たけのこごはん ; Romaji : takenoko gohan) : rice cooked with bamboo shoot
松茸ご飯_(Yomigana : まつたけごはん ; Romaji : matsutake gohan) : rice cooked with pine mushroom
かぼちゃご飯_(Yomigana : かぼちゃごはん ; Romaji : kabocha gohan) : rice cooked with pumpkin
栗飯_(Yomigana : くりめし ; Romaji : kurimeshi) : rice cooked with chestnut
栗ご飯_(Yomigana : くりごはん ; Romaji : kurigohan) : Refer kurimeshi
混ぜご飯_(Yomigana : まぜごはん ; Romaji : mazegohan) : chicken meat, bamboo shoot etc. stirred into white rice
五目飯_(Yomigana : ごもくごはん ; Romaji : gomokumeshi) : rice cooked with five seasonal ingredients
五目ご飯_(Yomigana : ごもくごはん ; Romaji : gomoku gohan) : Refer gokumeshi
加薬飯_(Yomigana : かやくめし ; Romaji : kayakumeshi) : Refer gokumeshi (Kansai)
加薬ご飯_(Yomigana : かやくごはん ; Romaji : kayaku gohan) : Refer gomoku gohan (Kansai)
烏賊飯_(Yomigana : いかめし ; Romaji : ikameshi) : rice cooked inside slices of squid (Hokkaido)
茶漬け_(Yomigana : , ちゃづけ ; Romaji : chazuke) : green tea or dashi poured on top of rice in a bowl topped wth tsukemono, umeboshi, nori etc.
天むす_(Yomigana : てんむす ; Romaji : tenmusu) : rice ball filled with deep-fried shrimp tenpura, wrapped in dried laver (nori)
雑炊_(Yomigana : ぞうすい ; Romaji : zōsui) : meat, fish, shellfish, mushrooms and vegetables seasoned with soy sauce, miso etc. and gently cooked with rice to form a porridge
鮭雑炊_(Yomigana : さけぞうすい ; Romaji : sake zōsui) : zōsui made with salmon
きのこ雑炊_(Yomigana : きのこぞうすい ; Romaji : kinoko zōsui) : zōsui made with mushroom
蟹雑炊_(Yomigana : かにぞうすい ; Romaji : kani zōsui) : zōsui made with crab
鰒雑炊_(Yomigana : ふぐぞうすい ; Romaji : fugu zōsui) : zōsui made with puffer fish
すき焼き雑炊_(Yomigana : すきやきぞうすい ; Romaji : sukiyaki zōsui) : zōsui made from sukiyaki
しゃぶしゃぶ雑炊_(Yomigana : しゃぶしゃぶぞうすい ; Romaji : shabushabu zōsui) : zōsui made from shabushabu
鶏雑炊_(Yomigana : とりぞうすい ; Romaji : tori zōsui) : zōsui made from chicken
まる雑炊_(Yomigana : まるぞうすい ; Romaji : maruzōsui) : zōsui made from Chinese softshell turtle
粥_(Yomigana : かゆ ; Romaji : kayu) : rice cooked in water until it forms a porridge
おじや_(Yomigana : _ ; Romaji : ojiya) : Refer kayu
餅_(Yomigana : もち ; Romaji : mochi) : glutinous rice cake
丸餅_(Yomigana : まるもち ; Romaji : marumochi) : round glutinous rice cake
角餅_(Yomigana : かくもち ; Romaji : kakumochi) : rectangular glutinous rice cake
伸し餅_(Yomigana : のしもち ; Romaji : noshimochi) : approximately 1.5 cm thick, rectangular rice cake
焼き餅_(Yomigana : やきもち ; Romaji : yakimochi) : grilled mochi
餅網_(Yomigana : もちあみ ; Romaji : mochiami) : mochi grilling net
揚げ餅_(Yomigana : あげもち ; Romaji : agemochi) : deep-fried mochi
寿司_(Yomigana : すし ; Romaji : sushi) : raw fish served on rice seasoned with rice vinegar, sugar and salt
寿司飯_(Yomigana : すしめし ; Romaji : sushimeshi) : Refer sushimeshi
酢飯_(Yomigana : すしめし ; Romaji : sumeshi) : vinegar rice : rice seasoned with rice vinegar, sugar and salt
山葵_(Yomigana : わさび ; Romaji : wasabi) : wasabi
がり_(Yomigana : _ ; Romaji : gari) : thin slices of ginger cooked gently in vinegar and sugar
握り寿司_(Yomigana : にぎりずし ; Romaji : nigirizushi) : raw fish, vegetables etc. served on a rectangular bed of vinegar rice
江戸前寿司_(Yomigana : えどまえずし ; Romaji : edomaezushi) : Refer nigirizushii
握り飯_(Yomigana : にぎりめし ; Romaji : nigirimeshi) : rice shaped into a triangle or ball, filled with salmon, umeboshi etc., wrapped in dried laver (nori)
御握り_(Yomigana : おにぎり ; Romaji : onigiri) : Refer nigirimeshi
焼き御握り_(Yomigana : やきおにぎり ; Romaji : yakionigiri) : grilled onigiri
御結び_(Yomigana : おむすび ; Romaji : omusubi) : Refer nigirimeshi
巻き寿司_(Yomigana : まきずし ; Romaji : makizushi) : rice on a piece of dried laver, topped with raw fish, cucumber etc.), rolled up with a rolling mat (makizu)
海苔巻き_(Yomigana : のりまき ; Romaji : norimaki) : sushi wrapped in a sheet of dried laver (nori)
巻き簾_(Yomigana : まきす ; Romaji : makisu) : bamboo mat used for making makizushi
太巻き寿司_(Yomigana : ふとまきずし ; Romaji : futomakizushi) : large-sized makizushi
中巻き寿司_(Yomigana : ちゅうまきずし ; Romaji : chūmakisushi) : medium-sized makizushi
細巻き寿司_(Yomigana : ほそまきずし ; Romaji : hosomakisushi) : small-sized makisushi
河童巻_(Yomigana : かっぱまき ; Romaji : kappamaki) : small rolled makisushi filled with cucumber
鉄火巻_(Yomigana : てっかまき ; Romaji : tekkamaki) : small rolled makisushi filled with raw tuna and wasabi
ツナマヨ巻_(Yomigana : _まき ; Romaji : tsunamayomaki) : small rolled makisushi filled with tuna and mayonnaise
ねぎとろ巻_(Yomigana : ねぎとろまき ; Romaji : negitoromaki) : small rolled makisushi filled with green onion and tuna
稲荷寿司_(Yomigana : いなりずし ; Romaji : inarizushi) : fried bean curd (aburaage) stuffed with sushi rice
散らし寿司_(Yomigana : ちらしずし ; Romaji : chirashizushi) : vegetables (lotus root, shiitake mushroom), strips of fried egg, sashimi etc. stirred into sushi rice
ばら寿司_(Yomigana : ばらずし ; Romaji : barazushi) : Refer chirashizushi (Kansai)
酒寿司_(Yomigana : さけずし ; Romaji : sakezushi) : vegetables, seafood etc. stirred into white rice seasoned with sake (Kagoshima)
押し寿司_(Yomigana : おしずし ; Romaji : oshizushi) : layers of rice and fish pressed down in a wooden box by pushing down the lid
押し寿司箱_(Yomigana : おしずしばこ ; Romaji : oshizushibako) : wooden box used for pressing sushi
押し蓋_(Yomigana : おしぶた ; Romaji : oshibuta) : lid of the box used for pressing sushi
箱寿司_(Yomigana : はこずし ; Romaji : hakozushi) : sushi pressed into a box (oshizushihako)
棒寿司_(Yomigana : ぼうずし ; Romaji : bōzushi) : sushi pressed into a stick shape
鯖寿司_(Yomigana : さばずし ; Romaji : zabazushi) : mackerel sushi pressed into the shape of a rod
軍艦巻_(Yomigana : ぐんかんまき ; Romaji : gunkanmaki) : strip of dried laver (nori) wrapped around the outside of a bed of sushi rice to form a container into which ingredients (squid, sea urchin etc.) are placed