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Teriyaki chicken -

Prepared using skinless boneless chicken thigh or breast, this teriyaki dish can be cooked up in minutes. Stir-fry the meat and bathe or glaze in teriyaki sauce—an inspired combination of soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin, and water.   

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Soba noodles, vegetables, and fried tofu -

Soba noodles are made partially, if not entirely, from buckwheat flour. They are served either chilled with a dipping sauce, or hot in a noodle soup. They also work wonderfully as an accompaniment to a variety of dishes, including steamed vegetables and fried tofu.  

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Katsu don chicken -

A traditional Japanese staple, katsu don is a crispy fried chicken cutlet coated with a savory umami onion and egg sauce and served on a bed of rice. 

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Okonomiyaki -

Okonomiyaki is a Japanese teppanyaki, or savory pancake dish. It's made by mixing together batter, sliced cabbage, and other savory ingredients, such as meat and seafood. The mixture is spooned onto a hot plate and then pan-fried as you would a pancake. It's usually topped with mayonnaise and dancing flakes of katsuobushi.

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Kakuni bossam -

Kakuni is braised pork belly. Tender chunks of succulent meat are coated in a savory soy sauce glaze and seasoned with sake, mirin, and dashi (Japanese soup stock). The dish is served with hard-boiled eggs.   

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Agedashi dōfu -

Tofu is a common ingredient in the traditional Japanese diet, and is used extensively in cooking. A favorite example is Agedashi dōfu, a hot tofu dish served in a broth made of dashi, mirin, and Japanese soy sauce. 

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Edamame -

Edamame are bright green, immature soybeans and a favorite snack in Japanese bars. A popular variation is edamame shichimi where the beans are fried and served with togarashi (spice) seasoning. 

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Miso soup with salmon -

Miso soup is enjoyed by millions across Japan. It's prepared using a combination of miso paste (a traditional Japanese food made from fermented soybeans) and dashi broth, and the variations are endless. Miso soup with salmon fillets and green chopped scallions is just one example. 

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Tsukune -

Tsukune is a Japanese chicken meatball. Finely chopped garden vegetables are mixed into the minced meat to taste, and sweet soy sauce added as a glaze. 

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Karaage -

Karaage is another traditional Japanese cuisine dish of deep-fried marinated chicken. The bite-sized nuggets are exceptionally flavorsome and usually served with a mayo dip and a lemon or lime half.

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Teriyaki salmon -

Besides meats, teriyaki sauce complements all sorts of fish and seafood. Try it with salmon, along with corn salad, pickled carrots, and radishes. As a special treat add sliced avocado, a vegetable not easily available in Japan. 

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Miso soup with enoki mushrooms, wakame seaweed, and tofu -

Here's another miso soup idea, this one especially healthful. Wakame seaweed, by the way, is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. 

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Ramen -

Ramen is a noodle soup dish, and there are a variety of exciting ways it can be served up. Try tuna steak ramen, a combo of fried tuna steak and noodles with miso sauce and wakame seaweed. 

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Miso soup with duck -

This miso soup idea features tender duck breast with soba noodles, again with wakame seaweed and a dash of lime. 

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Nasu dengaku -

Nasu dengaku is a delicious Japanese dish made from eggplant (aubergine) coated in a tasty sweet miso glaze. 

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Miso Soup with tofu and spinach -

To prepare this miso soup variation you'll need extra firm tofu, baby spinach leaves, snow peas, spring onion, and thinly sliced fresh shiitake mushrooms.  

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Tempura -

Tempura is a typical Japanese dish of deep-fried pieces or slices of meat, fish, and/or vegetables. Tempura fried prawns with dark soy sauce are a delicious snack option.

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Tempura shrimp with vegetables -

But why not try the ultimate tempura combo—deep-fried prawns with green beans, pumpkin, daikon radish, and sweet potato.

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Sashimi -

Sashimi is a traditional Japanese delicacy of raw fish or meat sliced into thin pieces and typically served with daikon radish, pickled ginger, wasabi, and soy sauce. Pictured is hamachi sashimi, a dish of raw sliced hamachi (yellowtail fish). 

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Tuna sashimi -

Equally appetizing and arguably the best-known example of the dish is tuna sashimi, prepared using bluefin tuna. 

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Donburi -

Donburi is a Japanese rice bowl dish for those with hearty appetites. It consists of fish, meat, vegetables, or other ingredients simmered together and served over rice. 

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Oden -

A popular winter hot pot dish, oden, also known as nabemono, is crammed full of delicious belly fillers, things such as fish cakes, mochi rice cakes, boiled eggs, daikon radish, konjac yam, and tofu. Karashi, a type of mustard, is often used as a condiment. 

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Sukiyaki -

Similar to oden and prepared in the same fashion is sukiyaki. This is another winter warmer, a dish comprising slices of seared beef in a delectable sukiyaki broth, normally made from soy sauce, sake, mirin rice wine, and sugar. 

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Yakitori chicken -

Yakitori literally means 'barbecued chicken.' These small skewers of bite-size chicken are served with salt or brushed with a sauce of mirin rice wine, soy sauce, sake, and sugar. A sprinkling of sesame seeds adds a tasty crunch. 

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Kake udon -

Udon is another Japanese noodle variety, this one thick, chewy, and traditionally made from wheat flour and brine water. Kake udon pairs udon noodles with a subtle yet satisfying dashi broth. Simple!  

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Nikujaga -

A wholesome dish of savory meat, potatoes, and vegetables, nikujaga is commonly eaten in Japanese households. 

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Kaiseki -

Looking to splurge Japanese-style? Kaiseki is a traditional multi-course dinner where a set menu of select cuisine is served on an individual tray. The sequence of dishes is often small and artistically arranged.

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Unagi no Kabayaki -

Unagi no Kabayaki is one of the oldest dishes in Japan, the recipe dating back to the Edo period (1603-1868). It is freshwater eel split down the back and sweetened with a soy sauce-based kabayaki sauce.  

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Onigiri wrapped in nori seaweed -

Onigiri is Japan's on-the-go snack, rice balls wrapped in nori seaweed. Normally made with a filling in the center, they've been eating these for centuries. 

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Omurice -

Another popular standby often cooked in Japanese homes, omurice consists of an omelet made with fried rice and thin, with a carefully prepared omelet placed on top.

Sources: (Japan Centre) (Food by Country)

See also: Level up your sushi game: essential tips, tricks, and fun facts

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