Interest
Soy sauce-based
醤油
醤油（たまり醤油含む）が他の調味料と明確に対比される形で味の決め手になっている（例: 味噌ラーメンとの対比での醤油ラーメン） ・ 220 items
- Abura Soba油そばNoodles ── Ramennoodles tossed in oil and soy sauce, no broth
- Agonoko Umaniアゴの子旨煮Home-stylesimmered roe from egg-bearing flying fish
- AhodakiあほだきFermented & preserveddesalted old takuan pickle simmered in soy sauce
- AimazeあいまぜHome-stylejulienned root vegetables simmered together
- Aizu Ramen会津ラーメンNoodles ── Ramenflat, curly hand-pulled noodles in clear soy broth
- Ajitsuke Nori味付け海苔Home-style ── Gohan no otomo (rice companions)sweet-soy seasoned toasted nori
- Aka Konnyaku Ni赤こんにゃく煮Home-styleOmi-Hachiman's iron-red konjac simmered in soy sauce
- Akami no Zuke赤身のヅケRice dishes ── Sushi toppingssoy-marinated lean tuna — the cure that came before the fatty cuts were prized
- Edokei Ramen江戸系ラーメンNoodles ── Ramensoy ramen crowned with a dissolving chili miso
- Akita Tempura Chuka秋田天ぷら中華Noodles ── Ramensoy ramen floated with a disc of tempura batter
- Amago no Kanroniあまごの甘露煮Home-styleriver trout simmered slowly in roasted tea and sweet soy
- Amenoio Gohanあめのいおご飯Rice dishesrice cooked whole with Lake Biwa trout
- Ami to Daikon no Nitsukeあみとだいこんの煮付けHome-stylesmall shrimp simmered with daikon
- AmimeshiあみめしRice dishestsukudani-style dried krill folded into steamed rice
- Ara no Sugataniあらの姿煮Home-stylea whole grouper, ten kilos or more, simmered for a shrine festival showpiece
- Arame Makiあらめ巻きHome-styleseasonal fish rolled in dried arame seaweed and simmered
- Arirang RamenアリランラーメンNoodles ── Ramena soy ramen named for a mountain pass in a Korean folk song
- Asahikawa Horumen旭川ホルメンNoodles ── Ramenthe city's soy ramen, crossed with grilled offal
- Bachi Jiru手延べ素麺のばち汁Noodlessoup made from the trimmed ends of hand-stretched somen
- Bai no Nimonoばいの煮ものHome-stylewhole whelk simmered in the shell
- Bakudan OnigiriばくだんおにぎりRice dishesa rice ball wrapped whole in Oki rock nori
- Beni-zuiki to Aburaage no Taitan紅ずいきと油揚げの炊いたんHome-styleBeni-zuiki no taitan — red taro leaf-stalks simmered with fried tofu
- Bodara-niぼうたら煮Home-stylebone-dry salt cod, soaked a week and simmered soft over days
- ChashuチャーシューHome-style ── Machi-chuka (Japanese-Chinese diner food)soy-braised pork, the simmered style that became standard in Japanese ramen
- Chirimen Sanshoちりめん山椒Home-style ── Gohan no otomo (rice companions)dried sardines simmered with sansho pepper
- Chuka Soba中華そばHome-style ── Machi-chuka (Japanese-Chinese diner food)the old Tokyo name for a clear soy-sauce ramen, from the earliest Chinese-noodle diners
- DenbuでんぶHome-stylekintoki beans and root vegetables simmered sweet and salty
- Dojo Kenchin JiruドジョウのけんちんじるHot pot & soupsloach kenchin soup from Yasugi
- Dojo Niどじょう煮Home-stylepond loach simmered with burdock in soy sauce and sugar
- Ebiimo to Bodara no Taitanえびいもと棒だらの炊いたんHome-styleKyoto's striped ebi-imo taro simmered with dried cod
- Ebi Mameえび豆Home-styleLake Biwa river shrimp simmered sweet-savory with soybeans
- Ei no Nikogoriエイの煮こごりHome-stylestingray simmered sweet and soy until its own gelatin sets into a jelly
- Kutsuzoko no Nitsukeくつぞこの煮つけHome-stylesole simmered in a seasoned broth, named for its shoe-sole shape
- Gan-jiruがん汁Hot pot & soupsriver crab ground whole and simmered into a savory soup
- Gohei Mochi五平餅Sweetsskewered rice cakes glazed with walnut or sesame miso
- Go Dofu呉豆腐のごま醤油かけHome-styleGo-dofu — a soft, glossy tofu set with kudzu starch instead of nigari, topped with sesame-soy
- GomadashiごまだしHome-stylegrilled fish and sesame paste stirred into udon broth
- Gori no Tsukudaniごりの佃煮Home-styleLake Biwa goby simmered down with sansho pepper
- Goyori Mameごより豆Home-stylesoybeans simmered with sun-dried leftover small fish
- Shime Dofuしめ豆腐Home-stylepressed tofu roll seasoned with soy sauce and sugar
- SuitonすいとんHot pot & soupshand-torn wheat dumplings simmered in a root-vegetable soup
- SumitsukareすみつかれHome-styleSumitsukare (Gunma) — grated daikon simmered with salmon head and soybeans
- YakimochiやきもちHome-stylegriddled wheat dough cakes with miso or vegetable fillings
- UFO RamenUFOラーメンNoodles ── Ramena shoyu bowl branded around Hakui's flying-saucer fame
- Hamo no Yakimonoはもの焼き物Grilledgrilled pike conger, a fixture of Kyoto's Gion Festival table
- Hansuke Dofu半助豆腐Home-stylegrilled eel heads simmered with tofu and green onion
- Harako Meshiはらこ飯Rice dishesrice piled high with soy-marinated salmon roe
- Hatahata no Yuageハタハタの湯上げHome-stylescaleless sailfin sandfish simply boiled and served with soy
- Haze Tsukudaniはぜ佃煮Home-stylegoby fish simmered down in dark tamari soy sauce
- HekaへかHot pot & soupsa sukiyaki-style seafood hot pot in a flat iron pan
- Hokki MeshiほっきめしRice dishesrice cooked in the broth of local surf clams
- Hoshi Daikon no Nishime干し大根の煮しめHome-stylesimmered sun-dried daikon strung up to cure
- Hyoboshi no Nimonoひょう干しの煮物Home-stylesun-dried purslane simmered for New Year good luck
- Hyuga-donひゅうが丼Rice dishes ── Donburi (rice bowls)raw tuna marinated in an egg-yolk soy sauce, served over rice
- Hyuga Kurokawa Kabocha no Nimono日向黒皮かぼちゃの煮物Home-styleblack-skinned pumpkin simmered soft in a light soy broth
- Iekei Ramen家系ラーメンNoodles ── RamenYokohama's pork-bone soy ramen finished with chicken fat
- Iidako no Nitsukeいいだこの煮つけHome-stylesimmered egg-bearing baby octopus
- Iimochi飯餅Grilledleftover rice mixed with wheat dough and pan-grilled into cakes
- Ika NinjinいかにんじんFermented & preservedshredded squid and carrot steeped in a sweet soy marinade
- Ika to Satoimo no Nimonoいかと里いもの煮ものHome-stylesquid and taro simmered together
- IkameshiいかめしRice dishessquid stuffed with rice
- Ikanago no Kuginiイカナゴのくぎ煮Home-stylesand lance simmered in soy sauce, sugar, and ginger until glossy
- Ikura Shoyu-zukeいくら醤油漬けHome-style ── Gohan no otomo (rice companions)salmon roe marinated in soy sauce
- Imoni芋煮Hot pot & soups ── Nabe (hot pot)a riverside autumn hot pot of taro and beef simmered together
- Inaniwa Chuka Soba稲庭中華そばNoodles ── Ramendried noodles made with the Inaniwa udon technique
- Inari-zushiいなり寿司Rice dishes ── Sushivinegared rice tucked into a pouch of sweet-simmered fried tofu
- Iro Gohan色ご飯Rice dishesrice cooked with root vegetables in a soy-seasoned broth
- Isaza Mameいさざ豆Home-styleLake Biwa's endemic isaza goby simmered sweet-savory with soybeans
- Buri Daikonぶり大根Home-styleyellowtail simmered with daikon radish
- Itadori no Nimonoいたどりの煮ものHome-stylepeeled Japanese knotweed stir-fried after a long soak to draw out its sourness
- Toufu Ramen豆腐ラーメンNoodles ── Ramena gentle soy broth topped with tofu and minced pork from Iwatsuki
- Jako GoukoじゃこごうこFermented & preservedold pickled Senshu mizunasu simmered with tiny dried shrimp
- Jibuniじぶ煮Home-styleduck and vegetables in a thickened broth
- JunjunじゅんじゅんHome-stylesukiyaki-style hot pot of beef, chicken, or lake fish
- KakimazeかきまぜRice dishesKagawa kakimaze — soy-seasoned mixed rice from Shodoshima
- Shoyu Mameしょうゆ豆Home-styleKagawa shoyu mame — roasted dried fava beans steeped in seasoned soy sauce
- Kajiya Nabe鍛冶屋鍋Hot pot & soups ── Nabe (hot pot)octopus and eggplant simmered in a sweet soy broth, a blacksmiths' dish
- Kamaishi Ramen釜石ラーメンNoodles ── Ramenthin noodles built for a working port's short lunch break
- Kamo-nabe (Nagahama)鴨鍋（長浜）Hot pot & soups ── Nabe (hot pot)Kamo-nabe — wild duck hot pot, a winter specialty of Nagahama on Lake Biwa
- Kanagawa Tanrei-kei神奈川淡麗系Noodles ── Ramena light, clear soy ramen built on thin noodles
- Karakai-niからかい煮Home-styledried skate cartilage simmered until soft and gelatinous
- Kasube no Nitsukeカスベの煮付けHome-stylesimmered skate
- Keichan鶏ちゃんHome-stylechicken and cabbage stir-fried in a house-blend sauce
- KigoshoきごしょうHome-stylethe young leaves and pods of Fushimi togarashi peppers, simmered in soy sauce
- KirasumameshiきらすまめしHome-styleUsuki's soy-marinated sashimi tossed with fresh okara
- Kiryu Himokawa Udon桐生ひもかわうどんNoodles ── Udonribbon-wide wheat noodles from a weaving town
- Kitsune UdonきつねうどんNoodles ── Udonudon topped with sweet-simmered fried tofu
- Koayu no Sansho Ni小あゆの山椒煮Home-stylesmall Lake Biwa ayu simmered with sansho pepper
- Koi no Amani鯉の甘煮Home-stylesweet soy-simmered carp
- Koi no Kanroni鯉の甘露煮Home-stylecarp simmered a long while in sugar, syrup, and soy sauce
- Koi no Umani鯉のうま煮Home-stylecarp simmered sweet with soy sauce, sugar, and mirin
- Konbu no Tsukudani昆布の佃煮Home-style ── Gohan no otomo (rice companions)kelp simmered dark in soy sauce
- Konnyaku no HachihaiこんにゃくのはちはいHot pot & soupskonjac simmered in dashi, soy sauce, and sake
- Konnyaku no Shiraaeこんにゃくの白和えHome-stylesimmered konnyaku strips folded into sweetened mashed tofu
- Korai-kei Ramen好来系ラーメンNoodles ── Ramena Nagoya lineage born from a broth simmered too hot by accident
- Katsu RamenかつラーメンNoodles ── Ramena whole pork cutlet set on soy ramen
- Kounago no Kuginiこうなごのくぎ煮Home-styleyoung sand lance simmered into curled, nail-like strands
- KozuyuこづゆHot pot & soupsa scallop-broth vegetable soup served in shallow lacquer dishes
- Kudamatsu Gyukotsu Ramen下松牛骨ラーメンNoodles ── Ramenbeef-bone broth with local soy sauce
- Kujira no Harihari Nabe鯨のハリハリ鍋Hot pot & soups ── Nabe (hot pot)whale meat and mizuna hot pot
- Kujira Jaga鯨じゃがHome-stylea nikujaga-style stew of salted whale meat, potato, and onion
- Kujira Jiru鯨汁Hot pot & soupssalted whale and vegetable soup
- Kukitachiboshi no Nimonoくきたち干しの煮物Home-stylesun-dried brassica greens simmered with fried tofu
- Basashi馬刺しRawthinly sliced raw horse meat dipped in sweet soy sauce
- Kuromame Ni黒豆煮Home-styleTanba black soybeans slow-simmered in soy sauce and sugar
- Kuubu IrichiiクーブイリチーHome-styleshredded kelp fried and simmered sweet-salty with pork
- Kyabetsu Mochiキャベツ餅Home-stylestir-fried cabbage tossed with freshly pounded rice cake
- Kyofu Ramen京風ラーメンNoodles ── Ramena soft-spoken bowl built to echo Kyoto cuisine
- Mako no Nitsuke真子の煮つけHome-stylecod roe simmered in soy sauce and mirin
- Mame Kazunoko豆数の子Home-styleflat yellow soybeans tossed with soy-marinated herring roe
- Manganji Togarashi to Jako no Taitan万願寺とうがらしとじゃこの炊いたんHome-stylesweet Kyoto peppers simmered with dried baby sardines
- Misaki Maguro Ramen三崎まぐろラーメンNoodles ── RamenMisaki Tuna Ramen — soy ramen built on a maguro-based broth
- Mito-han Ramen水戸藩ラーメンNoodles ── Ramena noodle soup revived from a 17th-century record tied to lord Tokugawa Mitsukuni
- Motsunabeもつ鍋Hot pot & soups ── Nabe (hot pot)beef offal hot pot with cabbage and garlic chives, a Hakata specialty
- Baniku Chashu Ramen馬肉チャーシューラーメンNoodles ── Ramensoy ramen topped with horse meat char siu
- Namabushi to Negi no Nimono生節とねぎの煮ものHome-stylehalf-dried bonito simmered with sweet local scallions
- NametakeなめたけHome-style ── Gohan no otomo (rice companions)enoki mushrooms simmered in soy sauce
- Nasu Iriなす炒りHome-stylestir-fried eggplant with aburafu wheat gluten
- Nasu no Orandaniなすのオランダ煮Home-styleeggplant simmered sweet and savory
- Nasu SomenなすそうめんNoodleseggplant simmered with wheat noodles
- Nibouto煮ぼうとうNoodles ── Udonwide flat noodles simmered straight into soy broth
- Nigomi UdonにごみうどんNoodles ── Udonmountain-village udon simmered straight in the pot
- Niigata Assari Shoyu Ramen新潟あっさり醤油ラーメンNoodles ── RamenNiigata Light Soy Ramen — a clear broth built for the last bowl after drinking
- Niimi Kenchin SobaけんちんそばNoodles ── Sobahot soba under a vegetable-and-tofu broth
- Niimi Ramen新見ラーメンNoodles ── Ramena soy ramen built on wild boar
- Nikudofu肉豆腐Home-stylebeef and tofu simmered sukiyaki-style with Kujo green onion
- Nishin Nasuにしん茄子Home-styledried herring simmered with eggplant
- Nishin no Konbumakiにしんの昆布まきHome-styleherring rolled in kelp
- Nishin Sobaニシン蕎麦Noodles ── Sobaherring simmered sweet, laid over soba
- Nori no Tsukudani海苔の佃煮Home-style ── Gohan no otomo (rice companions)Nori tsukudani — nori simmered dark in soy sauce
- Noshikomi UdonのしこみうどんNoodles ── Udonmountain-work udon rolled and dropped straight into the pot
- Odawara-kei Ramen小田原系ラーメンNoodles ── RamenOdawara Ramen — dark soy ramen with flat, curly noodles and rolled wontons
- Ogikubo Ramen荻窪ラーメンNoodles ── Ramena clear soy sauce ramen from a Tokyo shop row
- OhiraおひらHome-stylesmoke-dried river dace simmered with mountain and river ingredients
- Oita AimazeあいまぜHome-stylemashed tofu tossed with simmered mountain vegetables and dried radish
- Okayama Ramen岡山ラーメンNoodles ── Ramena soy broth built on chicken carcass stock
- Sutamina RamenスタミナラーメンNoodles ── Ramensoy ramen crowned with a spicy garlic-ginger meat and vegetable sauce, born in Omiya
- Osaka Shirona no Karashi-ae大阪しろ菜の辛子和えHome-styleOsaka's white-stemmed green dressed with hot mustard
- OsuwaiおすわいHome-styledaikon and carrot dressed in sweet vinegar
- Sanriku Iso Ramen三陸磯ラーメンNoodles ── Ramena coast road diner's seaweed ramen
- RafuteeラフテーHome-styleRafute — pork belly simmered slow in sugar, soy sauce, and awamori
- Rakkasei no Nimame落花生の煮豆Home-stylepeanuts simmered sweet-savory in place of black beans
- RyukyuりゅうきゅうHome-styleOita's soy, sesame, and ginger-dressed raw fish
- Saba Somen鯖そうめんNoodlessomen noodles simmered in grilled mackerel broth
- Kuchizoko no Nitsukeくちぞこの煮つけHome-stylesole from the Ariake Sea simmered in a seasoned broth
- Saiki Ramen佐伯ラーメンNoodles ── Ramena salty, garlicky bowl built for port and shipyard workers
- KatemeshiかてめしRice dishesKatemeshi (Saitama) — rice stretched with dried vegetables and shiitake
- SumitsukareすみつかれHome-styleSumitsukare (Saitama) — grated daikon simmered with dried soybeans and vegetables
- Sakana no Jifu魚のじふHot pot & soupsa fisherman's sukiyaki-style hot pot of blue-backed fish
- Sake no Yakizuke鮭の焼漬けFermented & preservedgrilled salmon steeped in a soy-based sauce
- Sampei Jiru三平汁Hot pot & soupssalted fish and vegetable soup
- Sanma KigakiサンマのきがきHome-stylesaury simmered with grated daikon
- Sansho no Ha no Tsukudani山椒の葉の佃煮Home-stylesansho leaves simmered in soy sauce with dried baby sardines
- Sansho no Tsukudani山椒の佃煮Home-styleJapanese pepper berries simmered down in soy and mirin
- Seabura Ramen背脂ラーメンNoodles ── Ramensoy ramen finished with a shower of pork back fat
- Shappa no Nitsukeしゃっぱの煮つけHome-stylemantis shrimp simmered in soy, once dismissed as a nuisance catch
- Shida-kei Ramen志太系ラーメンNoodles ── Ramena lineage of clear, fat-trimmed soy broths from the tea country of Shida
- Itoko Niいとこ煮Home-styleazuki beans simmered with taro or pumpkin
- Shimidofu no Tamagotoji凍豆腐の卵とじHome-stylefreeze-dried tofu stir-fried with greens and egg
- Shishamo no Kanroniししゃもの甘露煮Home-styleShishamo kanroni — smelt simmered in sweet soy
- Shiso no Mi Tsukudaniしその実の佃煮Home-stylesoy-simmered shiso seed
- Shoga no Tsukudani生姜の佃煮Home-style ── Gohan no otomo (rice companions)ginger simmered dark in soy sauce
- Shoi MeshiしょいめしRice dishessoy-seasoned rice cooked with root vegetables
- Shokuyogiku no Ohitashi食用ぎくのおひたしHome-styleShokuyogiku ohitashi — blanched edible chrysanthemum petals dressed in soy sauce
- Shoyu Mameしょうゆ豆Fermented & preservedkoji-fermented soybeans steeped in raw soy sauce
- Shoyu MeshiしょうゆめしRice dishesa soy-simmered mixed rice that became Matsuyama's train-station bento
- Shoyu no Miしょうゆの実Fermented & preserveda fermented soybean-and-grain relish eaten in place of soy sauce
- Shoyu OkowaしょうゆおこわRice dishessoy-colored glutinous rice steamed with kidney beans
- Shoyu Yakisoba醤油焼きそばNoodles ── Yakisobayakisoba seasoned with soy sauce, common at Chinese diners
- Shippoku UdonしっぽくうどんNoodles ── UdonSanuki udon under a bowlful of simmered winter vegetables
- Soba Dojo Nabeそばどじょう鍋Noodles ── Sobabuckwheat dough stretched loach-thin into a hotpot
- Soboro Nattoそぼろ納豆／しょぼろ納豆Home-styleMito's small-grain natto mixed with dried daikon strips
- Soup Yakisobaスープ入り焼きそばNoodles ── YakisobaNasushiobara's sauce yakisoba drowned in soy broth
- Su no Shui酢のしゅいHot pot & soupsgrated daikon and sardine simmered in a hot vinegar-soy broth
- Sukiyaki (Kansai-fu)すき焼き（関西風）Hot pot & soups ── Nabe (hot pot)Sukiyaki, Kansai style — beef grilled in the pot, then seasoned with sugar and soy sauce
- Sukiyaki (Kanto-fu)すき焼き（関東風）Hot pot & soups ── Nabe (hot pot)Sukiyaki, Kanto style — beef simmered in a sweet soy broth made ahead
- Taikabura鯛蕪Home-stylesea bream simmered with giant Shogoin turnip
- Takefu Ekimae Chuka Sobaたけふ駅前中華そばNoodles ── Ramenthe old-fashioned clear noodle soup near Takefu Station
- Takenoko to Fuki, Namabushi no Taitanたけのことふき・生節の炊いたんHome-styleTakenoko to fuki no taitan — bamboo shoots and butterbur simmered with lightly smoked bonito
- Takenoko Konbuたけのこ昆布Home-stylebamboo shoot simmered with kelp
- Takenoko Sansho Niたけのこ山椒煮Home-stylebamboo shoot simmered with sansho pepper
- Tama Konnyaku玉こんにゃくHome-stylebite-sized ball konnyaku simmered in soy broth and skewered
- Tamago Kanten卵寒天Sweetsegg-set agar sweet
- TaraosaたらおさHome-stylewind-dried cod gills and stomach, simmered soft for an Obon dish
- Tare Katsudonタレかつ丼Rice dishes ── Donburi (rice bowls)thin pork cutlets dipped in sweet soy sauce over rice
- Tatebayashi Udon館林うどんNoodles ── Udonkamatama noodles from a hundred-year wheat town
- Tochio Reidon冷丼Noodles ── RamenTochio's cold soy ramen, served in a rice bowl
- YubeshiゆべしHome-styleyuzu peel simmered thick in sugar and soy sauce
- Tomo Tenobe Ramen東毛手延べラーメンNoodles ── Ramenhand-pulled noodles from eastern Gunma's Tomo district
- Tonburi Nagaimo Aeとんぶりの長芋和えHome-stylekochia seeds tossed with grated yam
- Tori Chuka鳥中華Noodles ── RamenChinese noodles served in soba broth
- Tori Motsuni鳥もつ煮Home-stylechicken giblets flash-glazed in a thick soy-sugar sauce
- Buri Daikonぶり大根Home-styleyellowtail simmered with daikon, Toyama style
- Konbumaki昆布巻きHome-styleherring rolled in kelp, Toyama style
- Tsubonjiruつぼん汁Hot pot & soupsa clear soy-seasoned soup of chicken, kamaboko, and root vegetables served in odd numbers
- Noukou Tsugaru Niboshi Ramen濃厚津軽煮干しラーメンNoodles ── RamenRich Tsugaru Niboshi Ramen — the dried-sardine broth, turned up
- Tsuke KenchinつけけんちんHot pot & soupsthick soba dipped into a hot root-vegetable kenchin soup
- Tsukemenつけ麺Noodles ── Ramenthick noodles dipped in a concentrated broth
- Tsukudani佃煮Home-styleseafood simmered dark in soy sauce
- TsumikkoつみっこHot pot & soupshand-torn wheat dough simmered in a vegetable soup
- Tsuruoka Bushikei Ramen鶴岡節系ラーメンNoodles ── Ramensoy ramen layered with dried-fish stock
- Tsuwabuki no Aburaitameつわぶきの油炒めHome-stylebitter greens simmered soft with fried tofu, soy, and sugar
- Tsuyu Nishimeつゆ煮しめHot pot & soupsdried herring and straw-wrapped tofu simmered in a seasoned broth
- Uchigae Zoniうちがえ雑煮Hot pot & soupsa zoni made with firm stone tofu instead of rice cake
- Uchimame to Kirikonbu no Nimono打ち豆と切り昆布の煮物Home-stylepounded soybeans and shredded kelp simmered together
- Udo to Shimidaikon no Donkoroniうどと凍み大根のどんころ煮Home-styleUdo and shimidaikon donkoroni — spring udo simmered with freeze-dried winter daikon
- Unagi Dofuうなぎ豆腐Hot pot & soups ── Nabe (hot pot)a yanagawa-style hot pot of eel and grilled tofu
- Unagi no Kabayakiうなぎの蒲焼GrilledKabayaki — eel split, skewered, and grilled under a sweet soy glaze
- Utsubo Ryouriうつぼ料理Home-stylemoray eel dried, fried, and simmered into a soy glaze
- Wafuu Kinoko Pasuta和風きのこパスタHome-style ── Yoshoku (Japanese Western-style dishes)Wafu mushroom pasta — pasta with mushrooms in a soy-butter sauce
- Wakagobo no Itameni若ごぼうの炒め煮Home-styleYao's leaf burdock stir-simmered with fried tofu
- Yaki Anago焼きアナゴGrilledskewered conger eel basted and grilled over charcoal
- Yaki Ayu no Kanroni焼鮎の甘露煮Grilledcharcoal-grilled ayu simmered sweet in soy
- Shoyu no Miしょうゆの実Fermented & preservedYamanashi shoyu no mi — the koji-fermented soybean solids left from making soy sauce
- Yamato-na to Usuage no Nimono大和まなと薄揚げの煮ものHome-stylea local leaf mustard simmered with fried tofu
- Yatsugashira no Kuki no Itameni八ツ頭の茎の炒め煮Home-styledried taro stem simmered with soy sauce and shiitake
- Zabu-jiruざぶ汁Hot pot & soupsroot vegetables simmered together in a soy-seasoned soup
- ZakuzakuざくざくHot pot & soupsroot vegetables and chicken cut into cubes and simmered in dashi
- Zeitaku Niぜいたく煮Fermented & preserveddesalted old takuan pickle simmered in dashi
- Zuiki no Taitanずいきの炊いたんHome-styletaro leaf-stalks simmered in a sweet soy broth