Born from the land
Home-style
惣菜
479 items
Main genres
Dishes not yet grouped into a genre401
They get their own genre as the count grows
- Agonoko Umaniアゴの子旨煮simmered roe from egg-bearing flying fish
- Funa Misoふな味噌crucian carp simmered for hours with soybeans in red miso
- Aimazeあいまぜjulienned root vegetables simmered together
- Aiso no Kanroniあいその甘露煮spring dace slow-simmered sweet from the Naka River
- Aji no Sanbaiアジの三杯grilled horse mackerel steeped whole in three-part vinegar
- Aka Konnyaku Ni赤こんにゃく煮Omi-Hachiman's iron-red konjac simmered in soy sauce
- Akadatsu no Subute赤だつの酢ぶてred taro-stalk strips dressed in a sweet vinegar
- Akagai Garan Mushi赤貝がらん蒸しark shell steamed in its shell with soy broth
- Akebono Daizu no Edamameあけぼの大豆の枝豆Akebono daizu edamame — a large-grained soybean picked young and salt-boiled
- Amago no Kanroniあまごの甘露煮river trout simmered slowly in roasted tea and sweet soy
- Ami to Daikon no Nitsukeあみとだいこんの煮付けsmall shrimp simmered with daikon
- Anko no Tomoaeあんこうのとも和えboiled monkfish tossed with its own pan-fried liver
- Ankou no Tomozuあんこうの共酢boiled monkfish dipped in vinegared miso
- Ara no Sugataniあらの姿煮a whole grouper, ten kilos or more, simmered for a shrine festival showpiece
- Arame Makiあらめ巻きseasonal fish rolled in dried arame seaweed and simmered
- Arame to Rakkasei no Nitsukeあらめと落花生の煮付coarse kelp simmered sweet with roasted peanuts
- Ashi Tibichi足ティビチpig's trotters simmered for hours with kelp and daikon
- Atama Ryori頭料理large fish served whole, head to fin, with a citrus dipping sauce
- Awa no Itokoni阿波のいとこ煮dried sweet potato slowly simmered with red beans
- Awabi no Nigaiあわびの煮貝abalone simmered soft in soy sauce, an inland delicacy
- Ayu Meshi鮎めしrice cooked with grilled sweetfish from the Naka River
- Ayu Urukaあゆうるかfermented ayu (sweetfish) innards, salted and aged into a savory paste
- Bai no Nimonoばいの煮ものwhole whelk simmered in the shell
- Bakke Misoばっけ味噌butterbur sprout miso paste
- Bekkoべっこうsoy-flavored agar jelly with swirled egg
- Beni-zuiki to Aburaage no Taitan紅ずいきと油揚げの炊いたんBeni-zuiki no taitan — red taro leaf-stalks simmered with fried tofu
- Bodara-niぼうたら煮bone-dry salt cod, soaked a week and simmered soft over days
- Bouriぼうりa whole parent taro simmered for two days, eaten in place of New Year's mochi
- Butaaeぶたあえoctopus and eggplant stir-fried in sweet miso, named for the pork it once stood in for
- Chate no Aemonoチャーテの和え物chayote, sliced raw and tossed while still crisp
- Chatsuちゃつjulienned root vegetables simmered in vinegar without soy sauce
- Rakkasei Miso落花生味噌peanuts stirred into sweet miso
- Sumitsukareすみつかれgrated daikon simmered with soybeans and sake lees, a Chiba version
- Yude Rakkaseiゆで落花生boiled fresh peanuts
- Chii Irichii血イリチーpork blood stir-simmered with meat and vegetables
- Chikko Toufuチッコ豆腐curd made from cow's first milk
- Chitake to Nasu no Abura Itameちたけとなすの油炒めa summer mushroom stir-fried with eggplant
- Chojifu no Karashi Ae丁字麩のからしあえsquare wheat gluten and cucumber in mustard miso
- Curry Riceカレーライスa British-route curry sauce ladled over Japanese rice
- Daikon Mochi大根もちgrated heirloom daikon and rice flour pan-fried like okonomiyaki
- Denbuでんぶkintoki beans and root vegetables simmered sweet and salty
- Dojo Niどじょう煮pond loach simmered with burdock in soy sauce and sugar
- Dote Yakiどて焼きbeef tendon slow-simmered in a bank of miso
- Ebi Daikonえび大根river shrimp and daikon simmered tender for winter
- Ebi Zakkoえびざっこa mix of small shrimp simmered in sweet soy, the broth then used to cook somen
- Ebiimo to Bodara no Taitanえびいもと棒だらの炊いたんKyoto's striped ebi-imo taro simmered with dried cod
- Ebi Mameえび豆Lake Biwa river shrimp simmered sweet-savory with soybeans
- Ebisuえびすsweet soy-flavored agar jelly with egg
- Egoえごseaweed simmered down and set firm, sliced like a savory jelly
- Igisu Dofuいぎす豆腐a jellied summer dish of seaweed and soybean flour set like agar
- Ei no Nikogoriエイの煮こごりstingray simmered sweet and soy until its own gelatin sets into a jelly
- Fu no Karashi-ae麩の辛し和えwheat gluten and cucumber dressed in hot mustard miso
- Fukashi Nasuふかしなすsteamed eggplant chilled and served with mustard soy sauce
- Fuki no Nitsukeふきの煮付けa thick-stemmed local butterbur simmered in dashi
- Fukinoto Misoふきのとう味噌butterbur sprouts folded into sweetened miso
- Konbumaki昆布巻き／棒巻きFukui konbumaki — dried herring rolled in kelp and simmered soft
- Zoni雑煮Fukui zoni — a plain miso New Year soup of round mochi and turnip
- Fukumenふくめんflaked white fish over konjac noodles, colored to mark the four seasons
- Gameniがめ煮chicken and root vegetables simmered together, Fukuoka's own take on chikuzen-ni
- Kutsuzoko no Nitsukeくつぞこの煮つけsole simmered in a seasoned broth, named for its shoe-sole shape
- Funamiso鮒味噌crucian carp slow-simmered with soybeans in red miso
- Funankoguiふなんこぐいwhole crucian carp wrapped in kelp and slow-simmered with root vegetables
- Furofuki Daikonふろふき大根daikon simmered soft and topped with sweet red miso
- Furu Takuan no Nimono古たくあんの煮物aged, sour takuan pickle simmered fresh again
- Garagara Oroshiガラガラおろしcoarsely grated daikon mixed with dried sardine and miso
- Imomochiいももちmashed rice and taro, grilled and dipped in ginger soy sauce
- Komodofuこも豆腐tofu boiled wrapped in a straw mat
- Go Dofu呉豆腐のごま醤油かけGo-dofu — a soft, glossy tofu set with kudzu starch instead of nigari, topped with sesame-soy
- Goae呉和えground soybean paste tossed with vegetables and mushrooms
- Goma Toufuごま豆腐sesame ground and kneaded with mountain-water arrowroot
- Gomadashiごまだしgrilled fish and sesame paste stirred into udon broth
- Gonpachi no Abura Itameゴンバチの油炒めwild knotweed stir-fried until crisp-tender
- Gooyaa ChanpuruuゴーヤーチャンプルーGoya champuru — bitter melon stir-fried with firm tofu and egg
- Gori no Tsukudaniごりの佃煮Lake Biwa goby simmered down with sansho pepper
- Goyori Mameごより豆soybeans simmered with sun-dried leftover small fish
- Konnyaku no Shiraaeこんにゃくの白和えkonjac dressed in sweetened tofu-sesame paste
- NeginutaねぎぬたNeginuta (Gunma) — steamed leek dressed in sweet vinegar-miso
- Shime Dofuしめ豆腐pressed tofu roll seasoned with soy sauce and sugar
- SumitsukareすみつかれSumitsukare (Gunma) — grated daikon simmered with salmon head and soybeans
- Yakimochiやきもちgriddled wheat dough cakes with miso or vegetable fillings
- Guruniぐる煮a big-batch winter simmer of daikon, taro, and whatever root vegetable was on hand
- Ha Ninniku no Nuta葉にんにくのぬたa vinegar-miso dressing of ground garlic greens, poured over raw fish
- Hachiku to Endo no Nimono淡竹とエンドウの煮物slender purple-skinned bamboo shoot simmered with fresh peas
- Hamokawa Zakuzaku鱧皮ザクザクgrilled pike-conger skin and cucumber in sweet vinegar
- Hanahajiki鼻はじきjulienned vegetables and shrimp fanned on a plate and dipped in hot mustard vinegar-miso
- Hana Ingen no Nimame花いんげんの煮豆sweet-simmered scarlet runner beans from the highlands
- Hansuke Dofu半助豆腐grilled eel heads simmered with tofu and green onion
- Hassun八寸a mixed simmered dish of chicken, fish trim, and root vegetables
- Hasumushiはす蒸しsteamed grated lotus root with white fish
- Hasu no Sanbaiはすのさんばいlotus root and carrot dressed in a three-part vinegar sauce
- Hasuimo no Sunomonoはすいもの酢の物raw lotus-taro stem and grilled horse mackerel in vinegar
- Hatahata no Yuageハタハタの湯上げscaleless sailfin sandfish simply boiled and served with soy
- Hattoはっとうbuckwheat and glutinous rice dough cut into diamonds and boiled
- Haze Tsukudaniはぜ佃煮goby fish simmered down in dark tamari soy sauce
- Hesodaikon no Nishimeへそ大根のにしめHesodaikon nishime — simmered sun-dried daikon rounds
- Hikadoヒカドa soy-seasoned stew of fish or chicken and root vegetables, thickened with grated sweet potato
- Himeichi to Mikan no Karashiniひめいちとみかんの辛子煮a small sea-bream stand-in simmered with citrus peel and hot mustard
- Nina煮菜shredded daikon pan-simmered with fried tofu and dried sardine
- Ohira大平a broth-rich simmered dish served in a wide shallow bowl
- Hitashi Mameひたし豆boiled green soybeans steeped in a light dashi
- Konbumaki昆布巻きkelp rolls filled with salmon or herring
- Hone Kajiri骨かじりbone-in wild boar or pork simmered for hours and eaten by hand
- Hoonko Ryori報恩講料理the memorial feast for Jodo Shinshu's founder
- Hoshi Daikon no Nishime干し大根の煮しめsimmered sun-dried daikon strung up to cure
- Hoshikabocha no Egomaae干しかぼちゃのえごま和えsun-dried kabocha squash dressed in ground perilla
- Hoshi Imo干しいもsweet potato slices sun- and wind-dried into a chewy sweet
- Hotaruika no Sumisoaeほたるいかの酢味噌和えHotaru ika no sumisoae — firefly squid with vinegar-miso and mustard
- Hyoboshi no Nimonoひょう干しの煮物sun-dried purslane simmered for New Year good luck
- Hyuga Kurokawa Kabocha no Nimono日向黒皮かぼちゃの煮物black-skinned pumpkin simmered soft in a light soy broth
- Shimotsukareしもつかれ／すみつかれdaikon, soybean, and salted salmon head simmered in sake lees
- Igami no Nitsukeいがみの煮付けa whole parrotfish simmered sweet and salty for New Year's
- Igirisuいぎりすdissolved igisu seaweed set into a jelly block with mixed vegetables and peanuts
- Igisuいぎすa seaweed simmered down and set like a savory jelly
- Igisu Dofuイギス豆腐a firm seaweed jelly set with soybean flour, no gelatin needed
- Igoneriいごねりchilled seaweed jelly sliced thin and served with ginger soy sauce
- Iidako no Nitsukeいいだこの煮つけsimmered egg-bearing baby octopus
- Ika no Kakeaeいかのかけ和えsquid and root vegetables tossed in a ground sesame and vinegar-miso dressing
- Ika to Satoimo no Nimonoいかと里いもの煮ものsquid and taro simmered together
- Ikanago no Kuginiイカナゴのくぎ煮sand lance simmered in soy sauce, sugar, and ginger until glossy
- Imonamasuいもなますjulienned potato stir-fried crisp with vinegar
- Imo no Kuki no Itameniいもの茎の炒め煮Sweet Potato Stem Stir-simmer — the leaf-stalk of the vine, cooked crisp-tender in dashi
- Imogara no Itameniいもがらの炒め煮/いもがらの五目煮dried taro stems simmered with root vegetables
- Imogushi芋ぐし／いも串skewered taro grilled with a miso glaze
- ImomisoいもみそGosen City taro slow-simmered in dashi and miso
- Imotakoいもたこoctopus and taro simmered together
- Inago no Tsukudaniいなごの佃煮locusts simmered sweet and salty in soy sauce
- Iragimunイラギムンgreen papaya simmered lightly in home-made miso
- Iruka no Misoniイルカの味噌煮dolphin meat simmered with burdock root in miso
- Isaza Mameいさざ豆Lake Biwa's endemic isaza goby simmered sweet-savory with soybeans
- Isaza no Tamagotojiいさざの卵とじicefish simmered with egg
- Buri Daikonぶり大根yellowtail simmered with daikon radish
- Ita Wakame板わかめfresh wakame fronds spread flat and dried into a crisp sheet
- Itadori no Nimonoいたどりの煮ものpeeled Japanese knotweed stir-fried after a long soak to draw out its sourness
- Itadori no Aburaitameいたどりの油いためa tart, crunchy mountain shoot, salted or frozen for year-round eating
- Ichimonji no Guruguru一文字のぐるぐるblanched leek greens coiled around their own white stalk
- Itokoniいとこ煮azuki beans simmered with root vegetables
- Iwashi Dangoいわし団子hand-chopped sardine simmered into fluffy dumplings
- Nishime煮しめa soy-simmered assembly of seared tofu, root vegetables and dried mountain greens
- Iya no Decomawashi祖谷のでこまわしpotato, tofu, and konjac skewered and grilled with miso
- Izumiyaいずみやa scattered sushi made with seasoned soybean pulp instead of rice
- Jabuじゃぶchicken and vegetables simmered without added water
- Jagaimo to Hijiki no Nimonoじゃがいもとひじきの煮物potato and hijiki simmered for the mountain's opening day
- Jibuniじぶ煮duck and vegetables in a thickened broth
- Jidori no Miso Korobakashi地鶏の味噌ころばかしjidori chicken rolled in a dry miso glaze in the pan
- Jiimaami Doofuジーマーミ豆腐peanut milk set firm like sesame tofu
- Jisuke Imo no Negi Miso治助芋のネギ味噌steamed heirloom potato with scallion miso
- Joshu Kinpira上州きんぴらstir-fried burdock and pork with thick-cut root vegetables
- Junjunじゅんじゅんsukiyaki-style hot pot of beef, chicken, or lake fish
- Juroku Sasage no Gomamiso Ae十六ささげのごま味噌和えlong yardlong beans dressed in sesame miso
- Jabara Daikon no Nimono蛇腹大根（房切り大根）の煮物accordion-cut dried daikon simmered with vegetables
- Kabocha no Itokoniかぼちゃのいとこ煮pumpkin and red beans simmered for the winter solstice
- Kaga Futokyuri no Ankake加賀太きゅうりのあんかけthick-cut cucumber in a starchy sauce
- Konnyaku no Shiraaeこんにゃくの白あえKagawa konnyaku no shiraae — konjac dressed in sweet tofu-sesame miso
- Shoyu Mameしょうゆ豆Kagawa shoyu mame — roasted dried fava beans steeped in seasoned soy sauce
- Buri Daikonぶり大根Kagoshima buri daikon — yellowtail and daikon simmered together, built on farmed buri
- Kaiso Yose海藻よせseaweed jelly from the Kashima coast
- Kaisouかいそうjellied seaweed for New Year's, made from kotoji-tsunomata
- Kaki Zoniかき雑煮New Year's mochi soup built on Hiroshima Bay oysters
- Kanboshi Daikon Ni寒干大根煮freeze-dried daikon simmered in dashi and soy sauce
- Kanpyo no Gomazu-ae干瓢のごま酢あえrehydrated dried gourd dressed in sesame vinegar
- Kappo-doriかっぽ鶏chicken and vegetables slow-cooked inside a length of green bamboo
- Karakai-niからかい煮dried skate cartilage simmered until soft and gelatinous
- Kashikiriかしきりacorn flour, leached of bitterness for two days, set into a tofu-like block
- Kasube Niかすべ煮simmered dried skate
- Kasube no Nitsukeカスベの煮付けsimmered skate
- Kasuyoseかすよせcoarsely ground soybeans stewed with root vegetables and chicken into rice
- Katsumeshiかつめしbeef cutlet over rice with demi-glace sauce and cabbage
- Keichan鶏ちゃんchicken and cabbage stir-fried in a house-blend sauce
- Kenchoけんちょうdaikon, tofu, and carrot pan-simmered in a slightly sweet sauce
- Ki Nira Ohitashi黄ニラのおひたしKi-nira ohitashi — blanched yellow chives
- Kibinago no Hokaburiきびなごのほおかぶりvinegared kibinago fish wrapped around a ball of seasoned tofu pulp
- Kigoshoきごしょうthe young leaves and pods of Fushimi togarashi peppers, simmered in soy sauce
- Kinme no Nitsuke金目の煮付けgolden eye snapper simmered sweet with ginger
- Kinpiraきんぴらburdock and carrot stir-fried sweet-savory with chili
- KirasumameshiきらすまめしUsuki's soy-marinated sashimi tossed with fresh okara
- Kiriboshi Daikon no Nimono切干し大根の煮物sun-dried daikon strips simmered slowly
- Kirizaiきりざいnatto mixed with finely chopped pickled vegetables
- Kishazu Iriきしゃず炒りstir-fried okara with root vegetables
- Kishizuきしずcolorful glass-noodle platter with sesame-miso sauce
- Koayu no Sansho Ni小あゆの山椒煮small Lake Biwa ayu simmered with sansho pepper
- Kobuna no Kanroni小鮒の甘露煮small crucian carp simmered sweet in soy sauce
- Koi no Amani鯉の甘煮sweet soy-simmered carp
- Koi no Kanroni鯉の甘露煮carp simmered a long while in sugar, syrup, and soy sauce
- Koi no Umani鯉のうま煮carp simmered sweet with soy sauce, sugar, and mirin
- Komo Dofuこも豆腐tofu pressed and boiled in a straw wrapper
- Konetsukeこねつけleftover rice kneaded with wheat flour and pan-fried
- Koneriこねりsummer eggplant and bitter melon simmered in miso and thickened with wheat flour
- Konnyaku no Shiraaeこんにゃくの白和えsimmered konnyaku strips folded into sweetened mashed tofu
- Korogaki枯露柿a large dried persimmon sun-cured until its sugars crystalize white
- Kounago no Kuginiこうなごのくぎ煮young sand lance simmered into curled, nail-like strands
- Koya-dofu-ko to Yasai no Nimono高野豆腐粉と野菜の煮物freeze-dried tofu powder simmered with root vegetables
- Kujakuくじゃくdyed egg wrapped in colored fish surimi, sliced to show a peacock-feather pattern
- Kujira Jaga鯨じゃがa nikujaga-style stew of salted whale meat, potato, and onion
- Kujira no Nanbanniくじらの南蛮煮whale meat and skin simmered miso-style with chili
- Kukitachiboshi no Nimonoくきたち干しの煮物sun-dried brassica greens simmered with fried tofu
- Kure no Nikujaga呉の肉じゃがmeat-and-potato stew tied to the Imperial Navy's mess
- Kure no Nimono暮れの煮物whale meat simmered with daikon and kelp for New Year's Eve
- Kuritsuboくりつぼchicken and root vegetables simmered sweet with candied chestnuts
- Kuroda Seri Ohitashi黒田せりとほうれんそうのおひたしMatsue's prized watercress blanched with spinach
- Kuromame Ni黒豆煮Tanba black soybeans slow-simmered in soy sauce and sugar
- Kurumi Tofuくるみ豆腐a walnut and kudzu jelly served as a meat-free sashimi substitute
- Kurumi Goboくるみごぼうburdock root bound in a sweet edamame paste
- Kushi Asari串あさりclams threaded on a skewer and dried whole in the sun
- Kuubu Irichiiクーブイリチーshredded kelp fried and simmered sweet-salty with pork
- Kuwai no Amaniくわいの甘煮arrowhead tubers simmered sweet for New Year's
- Kuwai no Fukumeniくわいの含め煮arrowhead corms simmered golden with gardenia seed pods
- Kuwanokimame Ni桑の木豆煮speckled heirloom beans simmered sweet in soy sauce
- Kyabetsu Mochiキャベツ餅stir-fried cabbage tossed with freshly pounded rice cake
- Furofuki Daikonふろふき大根Kyoto's giant Shogoin turnip-shaped daikon, simmered and topped with miso
- Kyuri to Kawaebi no Nimonoきゅうりと川エビの煮物river prawns simmered with cucumber until glossy with starch
- Mako no Nitsuke真子の煮つけcod roe simmered in soy sauce and mirin
- Mame Kazunoko豆数の子flat yellow soybeans tossed with soy-marinated herring roe
- Manba no Kenchanまんばのけんちゃんwinter mustard greens stir-fried with tofu
- Manbo Sumiso Aeまんぼう酢味噌あえlightly boiled ocean sunfish dressed in vinegar-miso
- Manganji Togarashi to Jako no Taitan万願寺とうがらしとじゃこの炊いたんsweet Kyoto peppers simmered with dried baby sardines
- Masu no Ankake鱒のあんかけpoached cherry salmon under a sweet, cold starch glaze
- Memakiめまきfish wrapped triangular in seaweed and simmered for hours
- Mibuna no Karashi-ae壬生菜のからし和えKyoto mustard greens dressed with hot mustard and sesame
- Aimazeあいまぜjulienned vegetables dressed separately then tossed together
- Tofu Dengaku豆腐でんがくskewered tofu grilled with sweet miso in Iga style
- Minudaruミヌダルpork loin steamed in a black sesame paste until nearly black
- Miso Kanpuraみそかんぷらsmall unshippable potatoes fried and glazed in sweet miso
- Miyazaki Nishime煮しめroot vegetables and konjac simmered slowly until the broth is gone
- Mizu to Hoya no Mizumonoミズとホヤの水物wood nettle stem and sea pineapple in kelp dashi
- Moro no Nitsukeモロの煮付salmon shark simmered soft in soy sauce
- Mushidai蒸し鯛a whole sea bream stuffed with seasoned tofu pulp and steamed
- Naabeeraa Nbushiiナーベーラーンブシーyoung loofah simmered thick with miso pork belly
- Nadofu菜豆腐tofu curdled together with seasonal wild greens or flowers
- Ego no Sumisoaeえごの酢味噌あえseaweed jelly sliced and dressed with mustard vinegar-miso
- Nama Yuba生湯葉the fresh skin skimmed from simmering soy milk
- Namabushi to Negi no Nimono生節とねぎの煮ものhalf-dried bonito simmered with sweet local scallions
- Namako no Sunomonoなまこの酢の物sea cucumber with grated daikon and vinegar
- Namerouなめろうpounded raw fish with miso from the Boso coast
- Nameta Garei Nitsukeナメタガレイの煮つけsimmered slime flounder for New Year's
- Nanairo Oae七色お和えseven summer vegetables dressed in sesame, miso, and sugar
- Nara Noppei奈良のっぺいa thick vegetable stew made for the Kasuga shrine's December festival
- Naraeならえseven vegetables and fried tofu dressed in a sweet vinegar
- Nasu Iriなす炒りstir-fried eggplant with aburafu wheat gluten
- Nasu no Orandaniなすのオランダ煮eggplant simmered sweet and savory
- Nasu to Ingen no Abura Misoなすといんげんの油味噌eggplant and green beans stir-fried in sweet miso
- Negi to Satsumaimo no Nutaねぎとさつまいものぬたleek and sweet potato dressed in sweet vinegar miso
- Nerikomiねりこみa glossy, kudzu-thickened sweet vegetable stew
- Niaekko煮あえっこroot vegetables and tofu stir-fried and simmered dry
- Niai煮合いlotus root and burdock simmered and finished with vinegar
- Nigome煮ごめa Jodo Shinshu memorial-day stew of azuki beans and vegetables
- Nigomi煮ごみchicken, chestnut, and red bean simmered with root vegetables for an autumn shrine festival
- Niimojiにいもじtaro stem pickled tart and chilled for summer
- Nikudofu肉豆腐beef and tofu simmered sukiyaki-style with Kujo green onion
- Nimiso煮味噌root vegetables simmered and reheated repeatedly in red miso
- Nina煮菜salted greens simmered with crushed soybeans
- Ninjin Shirishirii人参シリシリーshredded carrot stir-fried and bound with egg
- Nira Senbeiにらせんべいa thin pan-fried wheat batter with chives and miso
- Nishime煮しめtaro, root vegetables, and konjac simmered slowly in soy sauce
- Nishin Nasuにしん茄子dried herring simmered with eggplant
- Nishin no Konbumakiにしんの昆布まきherring rolled in kelp
- Nishin to Takenoko no Nitsukeニシンとタケノコの煮付けdried herring and bamboo shoot simmered sweet
- Nmukuji Puttoruuンムクジプットゥルーsweet-potato starch worked glossy in a hot pan
- Norabouna no Ohitashiのらぼう菜のおひたしblanched norabou greens dressed simply
- Nukamiso Dakiぬかみそ炊きsardine or mackerel simmered in an aged rice-bran pickling paste
- Nuppeぬっぺroot vegetables and konnyaku simmered with chicken into a thick, starch-bound stew
- Nutaぬたleek and whale tail dressed in sweet white miso vinegar
- Nuta-imoぬた芋boiled taro dressed in a sweet sesame-miso sauce
- Obakuおばくhulled barley porridge with root vegetables, topped with miso and scallion
- Odamaki Mushi小田巻き蒸しudon noodles submerged in a large savory egg custard
- Ogura Renkon小倉れんこんlotus root rings simmered sweet with red beans
- Ohiraおひらsmoke-dried river dace simmered with mountain and river ingredients
- Oita Aimazeあいまぜmashed tofu tossed with simmered mountain vegetables and dried radish
- Okahijiki no Karashiaeおかひじきのからし和えcrunchy land-samphire dressed with hot mustard
- Okiagari沖あがりraw sakura shrimp simmered with tofu and scallion, sukiyaki-style
- Oki Arame no Itameni隠岐アラメの炒め煮stir-simmered Oki seaweed with carrot and fried tofu
- Okomoji no Abura Itameおこもじの油炒めold salted mustard greens desalted and stir-fried in sesame oil
- Okyutoおきゅうとa firm seaweed jelly sliced thin and dressed with vinegar-soy
- NigomiにごみOmura nigomi — chicken, peanuts, and root vegetables diced small and simmered together
- Osaka Shirona no Karashi-ae大阪しろ菜の辛子和えOsaka's white-stemmed green dressed with hot mustard
- Osuwaiおすわいdaikon and carrot dressed in sweet vinegar
- Otoshi no Gottso大歳のごっつぉroot vegetables simmered in a big pot for the year-end feast
- Otsuboおつぼsweetened azuki beans simmered with lightly salted taro
- Oyama no Tofu Ryori大山の豆腐料理Oyama tofu dishes — chilled and hot-pot tofu made with Tanzawa spring water
- Oyogoshiおよごしvegetables and mashed taro tossed together like a white-dressed salad
- Paita Yakiパイタ焼きminced sardine or saury pan-fried with miso and egg
- Pasutiiパスティーa chicken-and-mushroom stew baked under a pie crust, its name from the Portuguese for pie
- Pinattsu Misoピーナッツ味噌/落花生味噌ground peanuts kneaded with miso and sugar
- RafuteeラフテーRafute — pork belly simmered slow in sugar, soy sauce, and awamori
- Rakkasei no Nimame落花生の煮豆peanuts simmered sweet-savory in place of black beans
- Renkon no Kinpiraれんこんのきんぴらlotus root, burdock, and carrot stir-fried sweet and salty
- Renkon no Nimonoれんこんの煮物lotus root simmered in a sweet soy dashi
- RyukyuりゅうきゅうOita's soy, sesame, and ginger-dressed raw fish
- Ryukyu no Sunomonoりゅうきゅうの酢の物the crisp leaf-stalk of taro-leaf vine, dressed in yuzu vinegar with hairtail
- Sabanutaさばぬたvinegar-cured mackerel dressed with miso and mustard
- Sado no Nishime佐渡の煮しめslow-simmered tofu, konjac and kelp in flying-fish dashi
- Gameniがめ煮chicken and root vegetables simmered together for festivals and New Year
- Kuchizoko no Nitsukeくちぞこの煮つけsole from the Ariake Sea simmered in a seasoned broth
- Saganbo no Nitsukeさがんぼの煮付けspiny dogfish shark simmered in soy sauce and sugar
- NeginutaねぎぬたNeginuta (Saitama) — steamed leek dressed in sweet vinegar-miso
- SumitsukareすみつかれSumitsukare (Saitama) — grated daikon simmered with dried soybeans and vegetables
- Same no Sukume鮫のすくめshark head meat dressed with vinegar-miso
- Sangon三献a three-course New Year's ritual meal of soup, sashimi, and soup, cup by cup
- Sanma Kigakiサンマのきがきsaury simmered with grated daikon
- Sansho no Ha no Tsukudani山椒の葉の佃煮sansho leaves simmered in soy sauce with dried baby sardines
- Sansho no Tsukudani山椒の佃煮Japanese pepper berries simmered down in soy and mirin
- Satoimo no Koroni里芋のころ煮taro simmered down until glossy and thick
- Sawachi Ryori皿鉢料理a single vast platter piled with sushi, sashimi, and simmered dishes for a party
- Sawara no Kobujimeさわらの昆布じめkajiki marlin cured between sheets of kelp
- Sawasawaさわさわkonjac and sweet potato simmered into a thick soup
- Seida no Tamajiせいだのたまじsmall skin-on potatoes simmered in sweet miso
- Seigeせいげfemale snow crab simmered with grated daikon and miso
- Senbuki Mageせんぶきまげblanched Welsh onion folded and dressed with mustard-vinegar-miso, alongside river snails
- Seri no Yogoshiせりのよごしblanched water dropwort dressed with tofu, sesame, and miso
- Shappa no Nitsukeしゃっぱの煮つけmantis shrimp simmered in soy, once dismissed as a nuisance catch
- Itoko Niいとこ煮azuki beans simmered with taro or pumpkin
- Tofu Dengaku豆腐田楽skewered tofu grilled with sweet miso glaze
- Shimidaikon no Otaue no Nimono凍み大根のお田植えの煮物freeze-dried daikon simmered for the rice-planting feast
- Shimidofu no Tamagotoji凍豆腐の卵とじfreeze-dried tofu stir-fried with greens and egg
- Shimi Konnyaku凍みこんにゃくkonjac freeze-dried outdoors over winter
- Shioika no Sunomono塩いかの酢の物salted squid dressed with cucumber and wakame
- Shira-ae白あえtofu ground smooth and dressed with vegetables
- Shishamo no Kanroniししゃもの甘露煮Shishamo kanroni — smelt simmered in sweet soy
- Shiso no Mi Tsukudaniしその実の佃煮soy-simmered shiso seed
- Shokuyogiku no Ohitashi食用ぎくのおひたしShokuyogiku ohitashi — blanched edible chrysanthemum petals dressed in soy sauce
- Shumaiシューマイground pork and onion wrapped in a thin skin and steamed
- Soboro Nattoそぼろ納豆／しょぼろ納豆Mito's small-grain natto mixed with dried daikon strips
- Somageそまげa buckwheat porridge, its dumplings stirred straight into a vegetable soup
- Soramame no Kofukiそら豆の粉吹きsun-dried broad beans simmered back to a mealy softness
- Su Mochi酢もちfreshly pounded New Year mochi torn by hand into grated daikon and citrus
- Suzuki酢ずきpickled taro stem in sweet vinegar
- Sudare-bu no Goma Zu-aeすだれ麩のごま酢和えYuki City's dried wheat-gluten cake dressed in sesame vinegar
- Suizenすいぜんa white agar terrine served with black sesame sauce
- Sukikonbu no Nimonoすき昆布の煮物shredded kelp simmered with mushroom and carrot
- Taanmu DingakuターンムディンガクOkinawan taro worked sweet into a dessert-like paste
- Tachiuo Ryouri太刀魚料理cutlassfish served raw, grilled, fried, or simmered
- Tai no Karamushi鯛の唐蒸しsea bream stuffed with okara and steamed
- Taikabura鯛蕪sea bream simmered with giant Shogoin turnip
- Taimo no Korobashi田芋のころばしtaro rolled in sesame after a long, slow soy-sugar simmer
- Takenoko to Fuki, Namabushi no Taitanたけのことふき・生節の炊いたんTakenoko to fuki no taitan — bamboo shoots and butterbur simmered with lightly smoked bonito
- Takenoko no Kinome-aeたけのこの木の芽和えbamboo shoots dressed with white miso and sansho leaf
- Takenoko Konbuたけのこ昆布bamboo shoot simmered with kelp
- Takenoko no Arame Ni筍のアラメ煮bamboo shoot simmered with a coarse local kelp
- Takenoko no Misoniたけのこの味噌煮bamboo shoot simmered in miso with kelp
- Takenoko Sansho Niたけのこ山椒煮bamboo shoot simmered with sansho pepper
- Takuan no Kinpiraたくあんのきんぴらaged pickled daikon desalted and stir-fried
- Tama Konnyaku玉こんにゃくbite-sized ball konnyaku simmered in soy broth and skewered
- Kuromame Ni黒豆煮Tanba black soybeans simmered sweet for New Year
- Tanishi no Misoni田にしの味噌煮river snails simmered with burdock in sweet miso
- Tara no Ko Iri鱈の子炒りsimmered cod roe with konjac noodles
- Tara no Kotsukeたらの子つけcod sashimi coated with cod roe
- Taranoko Aeたらの子和えcod roe tossed with root vegetables and konjac noodles
- Taraosaたらおさwind-dried cod gills and stomach, simmered soft for an Obon dish
- Tenyose天寄せagar set with somen noodles or egg, colored for the occasion
- Teppaiてっぱいfreshwater carp and daikon dressed in white miso vinegar
- Tezukuri Sashi Konnyaku手作りさしみこんにゃくraw konjac sliced thin and eaten as sashimi
- Shimotsukareしもつかれ／シモツカレdaikon, soybean, and salted salmon head simmered in sake lees
- Tokorotenところてんchilled agar noodles cut from boiled Izu seaweed
- ImomochiいももちTokushima imomochi — sweet potato dough wrapped around red bean paste
- Yubeshiゆべしyuzu peel simmered thick in sugar and soy sauce
- Tonburi Nagaimo Aeとんぶりの長芋和えkochia seeds tossed with grated yam
- Tonkotsu豚骨spare ribs seared, doused in shochu, then simmered in miso and black sugar
- Tori Motsuni鳥もつ煮chicken giblets flash-glazed in a thick soy-sugar sauce
- Toshitori-zen歳とり膳the New Year's Eve feast set out for the year's incoming kami
- Komodofuこも豆腐Komodofu (Tottori) — tofu boiled while wrapped in a woven straw mat
- Buri Daikonぶり大根yellowtail simmered with daikon, Toyama style
- Kobujime昆布〆raw fish cured between sheets of kelp, Toyama style
- Konbumaki昆布巻きherring rolled in kelp, Toyama style
- Tsukudani佃煮seafood simmered dark in soy sauce
- Tsushimaつしまcooked tofu tossed with vegetables in a sweet-vinegar dressing
- Tsuwabuki no Aburaitameつわぶきの油炒めbitter greens simmered soft with fried tofu, soy, and sugar
- Uchimame to Kirikonbu no Nimono打ち豆と切り昆布の煮物pounded soybeans and shredded kelp simmered together
- Udo no Sumiso-aeうどの酢味噌和えblanched udo dressed in sweet vinegar miso
- Udo to Shimidaikon no Donkoroniうどと凍み大根のどんころ煮Udo and shimidaikon donkoroni — spring udo simmered with freeze-dried winter daikon
- Ukogi no Horohoroうこぎのほろほろa savory topping of hedge-shrub greens, pickled daikon and walnut
- Ukogi no Kiriaeうこぎの切り和えhedge-shrub greens minced and tossed with roasted miso
- Unagi no Hobiki-niうなぎの帆引き煮eel simmered sweet and plated with a sail-boat motif
- Urakami Soboro浦上ソボロpork sliced thin and stir-fried with fried kamaboko and vegetables
- Usuyakiうすやきa thin griddled flatbread of wheat flour, savory or sweet
- Utsubo Ryouriうつぼ料理moray eel dried, fried, and simmered into a soy glaze
- Wakagobo no Itameni若ごぼうの炒め煮Yao's leaf burdock stir-simmered with fried tofu
- Wakasagi no Kanroniワカサギの甘露煮smelt from Lake Ashinoko candied to a glossy finish
- Wakegi no Nutaわけぎのぬたbunching onion dressed in sweet white miso and vinegar
- Wakegiaeわけぎあえscallion and octopus dressed in vinegared white miso
- Warabi Tatakiわらびたたきspring fiddlehead ferns pounded fine with miso and sansho
- Yakisaba no Nitsuke焼き鯖の煮付けgrilled mackerel simmered soft with onion
- Yama Surume no Kinpira山するめのきんぴらsun-dried bamboo shoot strips stir-simmered sweet in soy
- Noppeiのっぺいroot vegetables and chicken simmered with a light cornstarch thickening
- Ohira大平Iwakuni's broth-rich chicken and root vegetable stew
- Takenoko no Misoni筍の味噌煮bamboo shoot pan-simmered in miso until glossy
- Basashi馬刺しYamanashi basashi — raw horse meat sliced thin and dipped in soy sauce
- Yamato-na to Usuage no Nimono大和まなと薄揚げの煮ものa local leaf mustard simmered with fried tofu
- Yashoumaやしょうまsteamed rice-flour dumplings for the Buddha's memorial day
- Yataraやたらchopped summer vegetables and pickles tossed over rice
- Yatsugashira no Kuki no Itameni八ツ頭の茎の炒め煮dried taro stem simmered with soy sauce and shiitake
- Yogoshiよごしgreens and vegetables chopped and simmered with miso
- Yokosuka Kaigun Curryよこすか海軍カレーYokosuka navy curry — thickened curry recreating the old Imperial Navy recipe
- Hiyajiru冷や汁seasonal vegetables served in a cold, savory soaking broth
- Yude Matsuba-ganiゆで松葉ガニsnow crab boiled whole in seawater-strength brine
- Yude Rakkasei茹で落花生peanuts boiled in their shells with salt
- Yudehoshi Daikon to Kanboko no Nimono茹で干し大根とかんぼこの煮物boiled-then-dried daikon simmered with local fried fish cake
- Yuzu Miso柚子味噌citron-scented sweetened miso
- Zenmai no Itameniぜんまいの炒め煮mountain fern, dried and re-hydrated, stir-simmered with fried tofu
- Zenmai no Nimonoぜんまいの煮物simmered dried royal fern
- Zuiki no Nimonoずいきの煮ものtaro leaf-stalks simmered with fried tofu
- Zuiki no Taitanずいきの炊いたんtaro leaf-stalks simmered in a sweet soy broth
- Zukigashiずきがしboiled taro stems dressed in a sweet-vinegar dressing
The dishes behind chain flavors
The flavors of national chains are said to trace back to dishes from particular places. Pick a chain to see the dish behind it.
Ootoya — home-style Japanese set-meal (teishoku) chain
Ootoya is a teishoku chain built on made-to-order cooking, recreating home-style dishes like grilled and simmered fish and curry in a restaurant setting.
Yayoiken — teishoku chain known for free rice refills
Yayoiken is a teishoku chain with free rice refills, offering an accessible way to sample home-style Japanese dishes.
Maido Ookini Shokudo — self-serve side-dish cafeteria chain from Osaka
Maido Ookini Shokudo lets diners choose their own simmered and dressed side dishes cafeteria-style, part of Osaka's home-style side-dish culture.
Machikadoya — donburi and teishoku fast-food chain
Machikadoya is a fast-food-style Japanese diner focused on rice bowls and teishoku, offering home-style dishes quickly.
Miyamoto Munashi — teishoku chain known for all-you-can-eat rice
Miyamoto Munashi is a teishoku chain built around all-you-can-eat rice, combining home-style dishes at an accessible price.
Unagi no Naruse — affordable eel (unagi) specialty chain
Unagi no Naruse specializes in affordable eel, part of the broader tradition of unagi cooking that developed across the country.
Omusubi Gonbei — hand-made onigiri specialty chain
Omusubi Gonbei hand-shapes onigiri from contract-grown rice, part of the broader culture of rice-centered snacks.