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List of Japanese dishes / Rice dishes / Japanese Food & Cooking

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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): brown rice
http://www.e-midorie.jp/gohan/images/genmai3.jpg
(Genmai gohan (玄米御飯) / Image)

* Okowa (おこわ): cooked glutinous rice
http://www.pref.miyagi.jp/kensui/Kkaasan/08%20Sansai%20Okowa.jpg
(Okowa (おこわ) / Image)

* Mugi gohan/meshi (麦御飯, 麦飯): white rice cooked with barley
http://kyotofoodie.com/wp-content/uploads/2009/01/yuba-donburi-tofu-skin-kumiageyuba-6.jpg
(Mugi gohan/meshi (麦御飯, 麦飯) / Image)

* Rice with a raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast
http://kyotofoodie.files.wordpress.com/2007/08/takaraya_ramen_tamagokakegoha.jpg
(Rice with a raw egg (Tamago kake gohan) / Image)

* Ochazuke: hot green tea or dashi poured over cooked white rice, often with various savory ingredients such as umeboshi or tsukemono.
http://izakayakan.com/images/menu/grand/ochazuke.jpg
(Ochazuke (お茶ずけ) / Image)

* Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches.
http://www.ja-minori.or.jp/chi/okome/img/onigiri.jpg
(Onigiri (おにぎり) / Image)

* Takikomi gohan: Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
http://blog.jagaimo.com/images/ul/hijiki_2Dtakikomi.jpg
(Takikomi gohan (炊き込みご飯) / Image)

* Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
http://y-46.com/cpg145/albums/userpics/normal_Mar2007img014_640.jpg
(Kamameshi (釜飯) / Image)

* Sekihan: red rice. white rice cooked with azuki beans to Glutinous rice
http://okuizomegisiki.up.seesaa.net/image/sekihan.jpg
(Sekihan (赤飯) / Image)

* Curry rice: Introduced from the 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 much milder than its Indian counterpart.
http://farm4.static.flickr.com/3209/2789043374_7bc877fb9e.jpg
(Curry rice (カレーライス) / Image)

* Hayashi rice: thick beef stew on rice; origin of the name is unknown but presumably named after a Mr. Hayashi.
http://thequeenbea.files.wordpress.com/2009/05/hayashi_raisu2.jpg
(Hayashi rice (ハヤシライス) / Image)

* Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō
http://farm1.static.flickr.com/61/189840522_ae7467f269.jpg
(Omurice (オムライス) / Image)

* Mochi: glutinous rice cake

(Mochi (餅) / Image)

* Chāhan: fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived
http://farm3.static.flickr.com/2324/2480240170_b85008640f_o.jpg
(Chāhan (炒飯) / Image)

By J.S. on July 3, 2010
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tag : Japanese Food & Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。