JapaneseRice dishes

Japan certainly associates itself with rice, and sushi is the food that we usually think of first when we think about the country. In the following article, you will learn what else can be conjured up from rice! Enjoy your meal!

1. DONBURI
Donburi (Jap) 丼): i.e. a bowl of rice and additives; due to their type, we divide donburi into different meals:
・ gyūdon (jap) 牛 丼): rice with beef and onion balm in sweet sauce; a raw egg is often added to the surface.
・ catsudon (jap) か 丼): rice with pork chops, eggs and vegetables; there are different variations of this dish, e.g.: with soybean sauce or miso paste.
・ oyacodon (jap) 親 丼): chicken and egg rice; sometimes you can also encounter the salmon and egg versions. Interestingly, the name of this dish consists of two words “oya” – a parent and “ko” a child (plus “don” – a bowl). So this is a parental dish with a child, e.g. egg chicken or egg salmon
・ texcadon (jap) 鉄 丼): rice with raw tuna; the name derives from the word tekkaba (鉄 火 場), a gambling room where the dining was served from the end of the Edo era to the beginning of Meiji.
・ tendon (jap) 天 丼): rice with temple (meat, seafood or vegetables fried in the dough) and vegetables.
・ unadon (jap) う 丼): rice with eel, most frequently grilled with the addition of soybean sauce.
2. GOHANMONO:
There are also foods called gohanmono (ご 飯 物), or ‘cooked rice goods’. Interestingly, the word ‘gohan’ (rice) also means ‘meal’. Adding the word “asa” (jap) to it. 朝) – morning, “hiru” (jap. 昼) – south and “ban” (jap). 晩) – evening, we can create words such as: breakfast – asagohan (jap) 朝 ご 飯), hirugohan (jap) 昼 飯) and bangohan (jap) 晩 ご 飯). Here’s what gohanmono can do:
・ Chaahan (チ ャ ー ハ ン): fried rice The food comes from China, but it is also very popular in Japan. It differs from the Chinese version in that it is more tasty in taste.
• Karee raisu (カ レ ー ラ イ ス): curry rice.
・ Mochi (餅): tow-textured “rice cakes” made from slaughtered cooked rice.
・ Sekihan (赤 飯): glucid rice cooked with the azuki bean, fed mainly at birth, weddings and other ceremonies.
・ Tamago kake gohan (卵 掛 け 飯): a popular breakfast consisting of rice and raw egg, which is mixed with hot rice; soybean sauce, chives, algae and many other additives can be added to it.
・ Ochadzuke (お 茶 漬 け): rice flooded with hot green tea or water, most commonly given with seaweed, salmon, eggs or wasabi.
・ Onigiri (お 握 り): “rice sandwiches”, of a triangular or oval shape, with or without filling, usually wrapped in bow (seaweed).
・ Omuraisu (オ ム ラ ス): cooked rice wrapped in an omlet.
3. OKAYU:
Okayu (jap) お 粥): rice ticks, often combined with onions, ginger, salmon or umeboshi (japanese marinated apricot in salt). The window includes:
・ nanakusagayu (七 草 粥): a tick for the new year, eaten on the seventh of January at the Seven Herbs Festival.
・ zōsui (雑 炊): rice soup cooked on a lightweight vegetable or fish broth with the addition of soybean sauce or miso paste and fed with meat, seafood, egg or vegetables.
Japan’s cuisine is an area of remarkable culinary experiences that can be written indefinitely due to the wealth of ingredients and how they are prepared