Japanese Food

Rices

Rice, known as "gohan" (ご飯) in Japanese, is the cornerstone of Japanese cuisine and holds a central place in the nation's culinary and cultural heritage. It is more than just a staple food; it represents nourishment, tradition, and the essence of Japanese cooking.

Steamed Rice (白ご飯, Shiro Gohan)

The most basic and essential form of rice in Japan is plain steamed white rice. Prepared with care to achieve the perfect balance of stickiness and fluffiness, this rice is served alongside almost every meal. The quality of the rice, often short-grain Japonica varieties, is highly valued, with the texture and flavor being key to its enjoyment. Steamed rice is typically served in a small bowl and eaten with various side dishes, soups, and pickles.

Onigiri (おにぎり)

Onigiri, or rice balls, are a popular and portable snack or meal in Japan. These hand-shaped balls of rice are often filled with savory ingredients like salted salmon, pickled plum (umeboshi), or tuna mixed with mayonnaise. Onigiri can be wrapped in a sheet of nori (seaweed) for added flavor and texture. Simple yet satisfying, onigiri is a beloved part of Japanese everyday life, enjoyed at home, in bento boxes, or on the go.

Gyudon (牛丼)

Gyudon, literally meaning "beef bowl," is a popular and comforting Japanese dish consisting of thinly sliced beef and onions simmered in a savory-sweet sauce, served over a bowl of steamed rice. The dish is a staple of Japanese fast food and home cooking, known for its delicious flavor and simplicity.

Oyakodon (親子丼)

Oyakodon, which translates to "parent and child bowl," is a classic Japanese dish consisting of tender chicken and eggs simmered together in a savory-sweet broth, served over a bed of steamed rice. The name reflects the use of both chicken (the parent) and egg (the child) as the main ingredients, symbolizing the connection between them.