Quick list of Japanese “classics” to help you navigate on this site. That’s not complete at all. I tried to make it representative. I often make them with a twist, but I tell you in the post.
Short memo about the Japanese meal
-all dishes are brought at the same time, ideally served in individual dishes, one plate per item.
-there is rice + soup + three items. Or more.
The items, called okazu tend to be side-dish sized. On the menu in restaurants, traditional style was to present the okazu by cooking technique.
and ONE :
A soup to drink !
And THREE, FOUR, FIVE… many :
Normally, that’s a term for seafood sashimi, raw seafood. I don’t *cook* it of course.
shioyaki (salt grilled fish)
kabayaki conger eel
yakiniku, beef BBQ
yakitori (chicken skewers)
teriyaki chicken(the “real” thing, recipe)
miso yaki chicken
miso yaki fish