Japanese Dishes
83 dishes with allergen safety information
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Karaage
唐揚げ
Japanese-style fried chicken where bite-sized pieces are marinated in soy sauce, sake, garlic, and ginger, then coated in starch and deep-fried until crispy. A beloved izakaya staple and street food.
Kare Pan
カレーパン
A deep-fried bread roll filled with Japanese curry, coated in panko breadcrumbs for extra crunch. Available at bakeries and convenience stores throughout Japan, often eaten as a snack or light meal.
Kasutera
カステラ
A moist sponge cake brought to Nagasaki by Portuguese merchants in the 16th century. Made with eggs, sugar, flour, and starch syrup, it has a characteristic honey-colored top and sticky sugar base. A famous Nagasaki souvenir.
Katsu Curry
カツカレー
A popular combination dish pairing a breaded deep-fried cutlet (pork or chicken) with Japanese curry sauce served over rice. Combines the best of tonkatsu and Japanese curry into one hearty meal.
Katsudon
カツ丼
A hearty rice bowl topped with a breaded deep-fried pork cutlet (tonkatsu) simmered with onion and egg in a sweet soy-dashi broth. One of Japan's most beloved donburi dishes, often eaten before exams for good luck.
Kitsune Udon
きつねうどん
A classic udon dish topped with sweet simmered fried tofu (aburaage), served in a hot dashi-soy broth. Named after the fox (kitsune) in Japanese folklore, which is said to love fried tofu.
Korokke
コロッケ
Japanese-style croquettes made from mashed potato mixed with ground meat, shaped into patties, breaded with panko, and deep-fried. A popular yoshoku dish available at butcher shops, bakeries, and restaurants.
Kushikatsu
串カツ
Deep-fried skewered meat, seafood, and vegetables from Osaka, coated in a light batter and panko breadcrumbs. Served with a communal dipping sauce with a strict no-double-dipping rule.
Makizushi
巻き寿司
Cylindrical sushi rolls made by wrapping vinegared rice and fillings in nori seaweed, then slicing into bite-sized pieces. Comes in thin (hosomaki) and thick (futomaki) varieties with various fish and vegetable fillings.
Matcha
抹茶
Finely ground powder of specially grown and processed green tea leaves, central to the Japanese tea ceremony. Used as a beverage whisked with hot water, and as a flavoring for desserts like ice cream, cakes, and sweets.
Mentaiko
明太子
Spicy marinated pollock or cod roe, a specialty of Fukuoka. The roe sacs are seasoned with chili pepper, salt, and dashi. Eaten as a rice accompaniment, onigiri filling, pasta sauce, or sushi topping.
Miso Ramen
味噌ラーメン
A hearty ramen originating from Sapporo, Hokkaido, featuring a rich broth flavored with fermented soybean paste (miso). The thick, robust soup is often paired with medium-thick curly noodles and butter or corn toppings.
Miso Soup
味噌汁
A foundational Japanese soup served with virtually every traditional meal, made from dashi stock and dissolved miso paste. Commonly includes tofu, wakame seaweed, and scallions, with regional variations.
Misoni Saba
鯖の味噌煮
Mackerel fillets simmered in a rich miso, sake, and ginger sauce until tender and deeply flavored. A classic home-style fish dish and izakaya staple, showcasing the traditional Japanese technique of nimono (simmering).
Mochi
餅
Chewy Japanese rice cakes made from glutinous rice pounded into a smooth, elastic dough. Served as a dessert (often filled with sweet red bean paste as daifuku), grilled, or in soups. Central to New Year celebrations.
Monjayaki
もんじゃ焼き
A runnier cousin of okonomiyaki from the Tsukishima district of Tokyo, made with a thin, watery wheat batter cooked on a griddle into a gooey, melted-cheese-like texture. Eaten directly from the hot plate with small spatulas.
Nabe
鍋
A general term for communal one-pot dishes cooked at the table, especially popular in winter. Yosenabe is the most common variety, featuring various ingredients simmered in miso or soy-flavored broth.
Nabeyaki Udon
鍋焼きうどん
A hearty udon dish served boiling hot in an individual clay pot, loaded with toppings like tempura shrimp, egg, kamaboko fish cake, and vegetables. A warming winter specialty.
Natto
納豆
Fermented soybeans with a distinctive pungent smell and sticky, stringy texture. A traditional breakfast food especially popular in eastern Japan, typically served with rice, soy sauce, and karashi mustard.
Negitorodon
ネギトロ丼
A rice bowl featuring scraped or minced fatty tuna (toro) mixed with chopped green onions (negi), served over plain steamed rice. Often topped with soy sauce and a raw egg yolk for extra richness.
Nigiri Sushi
握り寿司
Hand-pressed sushi developed in Edo (Tokyo) in the 1800s, consisting of an oblong mound of vinegared rice topped with a slice of fresh fish, seafood, or other topping. Considered the quintessential form of sushi.
Nikujaga
肉じゃが
A homestyle simmered dish of sliced meat (usually beef in Kanto, pork in Kansai), potatoes, and onions in a sweet soy and dashi-based broth. Considered quintessential Japanese comfort food and home cooking.
Oden
おでん
A comforting winter stew of various ingredients simmered in a light soy-flavored dashi broth. Common items include boiled eggs, daikon radish, konjac, and processed fish cakes. Served with Japanese karashi mustard.
Okonomiyaki
お好み焼き
A savory pancake from Osaka and Hiroshima made with a wheat flour batter mixed with shredded cabbage and various toppings like pork belly, seafood, or cheese. Topped with okonomiyaki sauce, mayonnaise, bonito flakes, and dried seaweed.