What other Japanese food is there other than Ramen?

Question

for economics, we need to make a business plan complete with what we will need.

So I'm doing mine on opening a Japanese restraunt. I need to make a menu, so I need to know some other Japanese foods. I appreciate any help.

Answer 1

This is gonna be fun!

I just moved FROM Japan, so I can totally help you out.

Tempura ~ Normally Fried Shrimp, but there is often also Vegetable Tempura

Sushi ~ Duh? Rice wrapped in seaweed, with filling

Yakisoba ~ Kind of like Ramen, but made with soy sauce and fried with meat and vegetables

Kare Raisu ~ Cooked rice with a curry sauce

Fried Rice ~ Fried Rice with Vegetables

Yakitori ~ Grilled chicken pieces on skewers

Miso Soup ~ Soup often with seaweed and tofu

Gyoza ~ Dumplings made with fried meat and vegetables

For even more help, I'd totally recommend this site:

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

Answer 2

Yes, I'm half Japanese and have been to Japan. Here are some of the most popular things they eat:

☼Sushi-  Vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood.

☼Sashimi- Sushi that is made with raw fish.

☼Gyoza- Fried dumplings

☼Tempura- Deep-fried vegetables or seafood in a light, distinctive batter

☼Soba- Thin brown buckwheat noodles, made into soup that is similar to "ramen".

☼Udon- Thick wheat noodles served with various toppings usually in a hot soy-dashi broth.

☼Somen- Thin wheat noodles served cold with a dipping sauce and topping (ham, eggs, cucumbers, etc.)

☼Miso Soup- Soup made from soy beans. Seaweed and tofu are often added.

☼Mochi- Made of glutinous rice pounded into paste and molded into shape.

☼Onigiri- Balls of rice with a filling in the middle

☼Curry Rice- Spicy curry dish served over rice.

☼Chahan- Fried rice

☼Curry Bread- Bread that is filled with curry sauce.

☼Anpan- Bread that is filled with sweet beans.

☼Teriyaki- Meat or vegetables that are glazed with soy sauce.

I think the best foods from this list are: Somen, Anpan, Gyoza, Curry rice, Onigiri, and of course Sushi ♥

Answer 3

Hi

Where are you opening this restaurant?

I have a good understanding on Japanese food and can assit you with your venture.

All the best!

Answer 4

You are serving Ramen to your customers?   How about cookies and water.

Answer 5

Hibachi.

Answer 6

Some things that you NEED on your menu:

Miso soup - A must have!

Green tea - Definitely

Sake - Alcoholic beverage

Sushi

Sashimi

Tempura

Green tea ice cream

Soba

Udon

Teriyaki

Yakitori

In every Japanese restaurants, you'll find these in them.

Some delicious dishes:

Mackerel

Sushi pizza

Yakizakana

Somen

Yakisoba

Yudofu

Gyoza

Katsudon

Sukiyaki

Okonomiyaki

Eda Mame

Beef Negimaki

Unagi Don

*sigh* I'm getting lazy now. So I googled up a typical Japanese restaurant menu: http://www.ezpages.com/i003mnu2.htm

Answer 7

ill sort it by region and then by type...:

Hokkaido

• Genghis Khan Barbecue - lamb and vegetables, barbecued, often at the table.

• Ishikari nabe - a steamboat dish of salmon pieces stewed with vegetables in a miso-based broth.

• Ruibe - an Ainu speciality. Thinly sliced raw, frozen salmon (traditionally frozen naturally outside), eaten like sashimi.

• Sanbei-jiru - a winter miso soup made with salmon and vegetables such as daikon, carrot, potato and onions.

• Chanchan-yaki - speciality of fishing villages. Miso-grilled salmon with the likes of beansprouts and other vegetables.

• Hokkaido ramen - many cities in Hokkaido have their own versions of ramen but Sapporo ramen is known throughout Japan.

• Ika somen - squid sliced into very thin noodle-like strips and eaten with a dipping sauce, like somen. (Hakodate area)

Tohoku region

• Ichigo-ni - a clear soup of thinly sliced sea urchin roe and abalone. (Pacific coast of Aomori Prefecture)

• Jappa-jiru (or zappa jiru) - fish gut and vegetable soup, usually salmon or cod. (Aomori and Akita Prefectures)

• Senbei-jiru - a soy-based soup containing baked rice cake and vegetables (Hachinohe area)

• Wanko-soba - soba noodles served in tiny bowls which are re-filled repeatedly (Iwate Prefecture)

• Morioka reimen - a variation of naengmyeon, a North Korean cold noodle soup, introduced by Korean immigrants (Morioka city].

• Harako-meshi - rice cooked in a salmon and soy stock and served topped with ikura (salmon caviar).

• Kiritampo - pounded rice cakes wrapped around a skewer and grilled. Eaten with miso or stewed with chicken and vegetables as a nabemono (Japanese steamboat).

• Dondon-yaki - okonomiyaki wrapped around a wooden stick to take away (Yamagata City or folded in two (Sendai city).

Eastern and Central Honshu

• Inago no tsukudani - Inago (a type of grasshopper) stewed in sweetened soy. (rural communities in inland Yamagata, Nagano and Gunma Prefectures).

• Hōtō - udon noodles stewed in a miso-based soup with vegetables such as pumpkin or potatoes, mushrooms and sometimes meat. This is usually served in a cast iron pot.

• Monja-yaki - a savoury pancake similar to okonomiyaki but much runnier and eaten directly off the grill using a metal spatula, from working-class districts of Tokyo. A nostalgic food item making a recent comeback.

• Yanagawa nabe and dojō nabe - a nabemono dish of loach cooked in a pot. Yanagawa nabe also contains sliced burdock root and egg. (working class districts of Tokyo)

• Sushi - What is known as "sushi" worldwide is a type of sushi known in Japan as edo-mae-zushi (Edo Bay sushi) and originates from 1820s Edo (Tokyo).

• Jibu-ni - Duck or chicken pieces coated in starch and stewed with wheat gluten, mushrooms and vegetables in a soy-dashi broth. (Ishikawa Prefecture)

• Miso nikomi udon - Udon stewed in broth flavoured with hatcho-miso (Nagoya and surrounding areas)

• Miso-katsu - tonkatsu (breaded pork cutlet) with a miso based sauce (Nagoya and surrounding areas)

• Kishimen - a type of flat udon (Nagoya)

• Tekone-zushi - a type of sushi where slices of raw tuna and the like are marinaded in a soy sauce based marinade and then laid out over vinegared rice and sprinkled with shredded nori etc. (southern Shima Peninsula in Mie Prefecture)

Kansai region and western Honshu

• Yudofu - tofu simmered in hot water with kombu and eaten with various dipping sauces. (Kyoto)

• Okonomiyaki - savoury pancakes with cabbage, meat or seafood, flavoured with the likes of Japanese worcestershire sauce and mayonnaise.

o Osaka style - ingredients are mixed into the batter before grilling. Has now spread nationwide.

o Hiroshima style - made out of layers of batter, cabbage, toppings, yakisoba and fried egg.

• Takoyaki - balls of grilled, savoury batter with pieces of octopus inside. Is now popular throughout Japan. (Osaka)

• Izumo soba - a type of soba famous in the Izumo area

• Dote-nabe - a nabemono (steamboat) dish of oysters, tofu and vegetables stewed in a miso-based broth (Hiroshima Prefecture)

Shikoku

• Sanuki udon - udon is one of the most popular foods in the Sanuki region in northeastern Shikoku, and udon produced here is famous nationwide.

• Sawachi ryori - traditionally sashimi, sushi but more recently other foods, presented on a huge plate called "sawachi". (Kochi area)

• Katsuo no tataki - finely chopped skipjack tuna mixed with chopped spring onion and seasoned with the likes of rice vinegar.(Kochi area - in other regions this would refer to sliced, seared skipjack tuna)

Kyūshū

• Mizutaki - a nabemono (steamboat) dish of chicken and vegetables cooked in broth and served with a ponzu dipping sauce (Fukuoka)

• Hakata ramen - noodles served in a tonkotsu (pork bone stock) soup with unique toppings such as beni shoga (pickled ginger), sesame seeds and picked greens. Yatai stalls in Hakata and Tenjin are well-known. Many restaurants operate a system known as kaedama (替え玉), where customers who have finished eating can ask for cheap additional bundles of noodles to be put in their remaining soup. Now popular throughout Japan.

• Motsunabe - a nabemono (steamboat) dish of beef or pork offal. (Fukuoka)

• Mentaiko spicy fish eggs (Fukuoka)

• Champon - a ramen-like dish of noodles, seafood and vegetables cooked in the same pot. (Nagasaki)

• Castella - a sweet, rectangular sponge cake, introduced to Nagasaki by the Portuguese in the 16th Century. Now popular throughout Japan. (Nagasaki)

• Chicken namban - fried battered chicken dipped in a vinegary sauce and served with tartar sauce. (Miyazaki prefecture)

• Dango-jiru - a miso or a soy sauce-based soup containing wheat noodles as well as vegetables, shimeji mushrooms and pork.

• Kakuni - pork belly, stewed in sweetened soy-based broth until very soft (Kagoshima)

• Tonkotsu - pork belly and ribs, stewed for several hours alongside konnyaku and daikon in a broth containing miso, brown sugar and shōchū. A popular izakaya and ekiben item in the Kagoshima region.

• sake-zushi - a type of sushi which uses rice flavoured with sake instead of the usual rice vinegar. Served in a tub topped with the likes of shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.

Okinawa

• Chanpurū - Okinawan stir fry.

o Gōyā chanpurū - gōyā (bitter melon) stir fried with other vegetables, tofu, and either SPAM, bacon, thinly sliced pork belly, or canned tuna.

o Tōfu chanpurū - firm Okinawan tofu stir-fried with vegetables and SPAM, bacon, thinly sliced pork belly, or canned tuna.

o Naaberaa chanpurū - chanpuru made with luffa.

• Rafute - stewed pork belly.

• Soki - stewed pork ribs.

• Okinawa soba - a noodle soup vaguely resembling udon, often topped with soki ("soki-soba").

• Naaberaa Nbushii - miso-flavoured luffa stir-fry

• Taco rice (tako-raisu) - Invented in the 1960s. Taco meat served on a bed of rice and lettuce, often served together with tomato, cucumber, cheese and topped off with salsa

Various



Basashi for sale in supermarket in Nagano

• Fugu cuisine - various dishes made from fugu, such as sashimi and steamboat (Yamaguchi Prefecture, northern Kyūshū and Osaka)

• Botan nabe - a wild boar steamboat dish. (Various locales, but especially the Tanzawa region in Kanagawa Prefecture and Tamba area in Kansai)

• Basashi - horse meat sashimi (Kumamoto area, Matsumoto area and rural Tohoku.)

Rice dishes:

• Gohan or Meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/meshi (昼御飯, 昼飯, lunch), and Ban gohan/meshi (晩御飯, 晩飯, dinner). Also, raw rice is called kome (米, rice), while cooked rice is gohan (ご飯, [cooked] rice). Some alternatives are:

• Genmai gohan (玄米御飯): white rice cooked with brown rice

• Okowa (おこわ): cooked glutinous rice

• Mugi gohan/meshi (麦御飯, 麦飯): white rice cooked with barley

• Soy-flavored raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast

• Ochazuke: hot green tea or dashi poured over cooked white rice, often with various savoury ingredients such as umeboshi or tsukemono

• Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches.

• Takikomi gohan: Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.

• Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot

• Sekihan: red rice. white rice cooked with azuki beans to Glutinous rice

• Curry rice: Introduced from UK in the late 19th century, "curry rice" (karē raisu カレーライス) is now one of the most popular dishes in Japan. It is not as spicy as its Indian counterpart.

• Hayashi rice: thick beef stew on rice; origin of the name is unknown but presumably named after a Mr. Hayashi.

• Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō

• Mochi: glutinous rice cake

• Chāhan: fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived

Congee

• Kayu or Okayu: (粥, お粥) rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals

• Zosui (Zōsui, 雑炊) or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice.

Donburi

A one-bowl dish, consisting of a donburi (どんぶり, 丼, big bowl) full of hot st