Nutrition in Japan.

http://www.youtube.com/user/cotorich?feature=pyv&ad=7252449307&kw=japanese#p/u/0/WDewrfuWbJg

A sexy Japanese pop music group

http://www.youtube.com/watch?v=YyvB38zvElE

Japanese pop FOREVER LOVE Dance Shot

http://www.youtube.com/watch?v=07CrSpcKVVY&feature=related

Japanese pop

http://www.youtube.com/watch?v=sJFEVAbTzxo&feature=related

Disuppres – Japanese Death Metal Band –

http://www.youtube.com/watch?v=beZOOdaVTyo

Intestine Baalism – Cry For the Black Sun

11 videosAlert iconSubscribed

http://www.youtube.com/watch?v=zmVoeh8vxRg&feature=related

Relax – Buddhist Meditation Music – Zen Garden – Kokin Gumi

82 videosAlert iconSubscribed

http://www.youtube.com/watch?v=CR3dM-GlZK8

The Lotus Sutra

http://www.youtube.com/watch?v=r364h19dXio&feature=related

 

 

Can Chlorella and Spirulina help the people of Japan? ~ Vaq

http://www.healingdaily.com/oral-chelation/health-benefits-of-chlorella.htm

http://www.relfe.com/spirulina_health_benefits.html

 

 

 

Traditional Japanese meals

Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below.We have categorized them into rice dishes, seafood dishes, noodle dishes, nabe dishes, soya bean dishes, yoshoku dishes and other dishes. Please note that some dishes may fit into multiple categories, but are listed only once.Rice DishesFor over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes.

Rice Bowl
A bowl of plain cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings.
Sushi more information
Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.
Domburi more information
A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).
Onigiri
Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores.
Kare Raisu
Kare Raisu (Curry Rice) is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.
Fried Rice
Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice.
Chazuke
Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. It is a suitable dish for using left over rice.
Kayu
Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily.

Sashimi more information
Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi.
Yakizakana
Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.

Soba more information
Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.
Udon more information
Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings.
Ramen more information
Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time.
Somen
Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold and are considered a summer speciality.
Yakisoba
Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.

Nabe DishesNabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:

 

Oden
A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.
Sukiyaki
A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.
Shabu-Shabu
Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, along with vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.
Chanko Nabe
Chanko nabe is traditionally the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.

Yakitori more information
Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.
Tonkatsu
Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare).
Nikujaga more information
Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).

Soya Bean DishesTofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:

 

Yudofu
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
Agedashi Tofu
Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
Miso Soup
A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.

Korokke more information
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.
Omuraisu
Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.
Hayashi Raisu
Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.
Hamubagu
Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.

 

 

Noodle DishesThere are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity.

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Product Links

A Dictionary of Japanese Food
A Dictionary of Japanese Food
Book by Richard Hosking
A Taste of Japan: Food Fact and Fable What the People Eat Customs and Etiquette
Book by Donald Richie
The Essentials of Japanese Cooking
Book by Tokiko Suzuki
The Book of Japanese Cooking
Book by Emi Kazuko
Japanese Cooking – Contemporary & Traditional
Book by Miyoko Nishimoto Schinner

 

 

 

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http://www.japan-guide.com/e/e2035.html

~ Vaq

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